Executive Sous Chef

American Food & Vending; Spring Hill (TN); On-site; USD 50,000 - 70,000; Full time

Benefits offered by this job

Weekly pay

401K with company match

Employee Assistance Program

Medical, Prescription, Dental, and Vision Plans

Job summary

American Food & Vending ⏐ American Dining Creations is looking for an Executive Sous Chef in Spring Hill, TN. In this role, you will oversee daily culinary operations, ensuring quality and compliance with food safety regulations. You will provide leadership to back-of-house staff and assist with training and development.

The ideal candidate will have a culinary arts degree, 3+ years of leadership experience, and proficiency in managing kitchen operations. The position offers a range of benefits, including medical plans and a 401K with company match.

Qualifications

• Minimum of 3 years in a culinary leadership role.
• Demonstrated supervisory experience in fast-paced environments.
• Ability to perform physical tasks, including lifting 30 lbs.

Responsibilities

• Support daily culinary operations and maintain food quality.
• Lead coaching and oversight of kitchen staff.
• Monitor inventory and support operational efficiency.

Skills

Supervising teams

Food safety regulations

Organizational skills

Multitasking

Microsoft Office proficiency

Education

Associate degree in culinary arts

Tools

Catering management systems

Inventory management systems

Job description

Pay: - Pay varies by location

Location: Spring Hill, Tennessee

Summary

An Executive Sous Chef at American Dining Creations plays a key role in supporting daily culinary operations while partnering closely with site and culinary leadership. This position provides hands‑on oversight of back‑of‑house execution, team development, food quality, and operational standards across food service and catering functions.

Responsibilities

• Support daily culinary operations across food stations, production, and catering services while ensuring consistency and quality.
• Partner with culinary and site leadership to execute operational priorities, service expectations, and production plans.
• Provide day‑to‑day leadership, coaching, and oversight of back‑of‑house staff.
• Ensure compliance with all recipe standards, portioning guidelines, and food safety and sanitation requirements.
• Maintain a clean, organized kitchen environment and ensure proper use and care of equipment.
• Assist with scheduling, training, onboarding, and development of culinary team members.
• Monitor inventory, ordering, production records, and food quality to support efficient operations.
• Step in to cover stations or shifts as needed during peak service periods.
• Participate in daily operational check‑ins related to service flow, staffing, and execution.
• Perform additional duties as assigned to support overall culinary and operational success.

Qualifications

• Associate degree in culinary arts, hospitality, or a culinary degree from an accredited program preferred.
• Minimum of 3 years of experience in a culinary leadership role, preferably within corporate dining, hospitality, education, or high‑volume food service environments.
• Demonstrated experience supervising teams, supporting scheduling, and contributing to staff development.
• Strong organizational and time‑management skills with the ability to multitask in a fast‑paced environment.
• Proficiency with Microsoft Office and experience using catering, ordering, inventory, or kitchen management systems.
• Working knowledge of all applicable local and state food safety regulations.
• Ability to lift 30 lbs. and perform physical job functions including standing, walking, and bending for extended periods.

Benefits

• Weekly pay
• 401K with company match
• Employee Assistance Program
• Eligible employees offered Medical, Prescription, Dental, and Vision Plans, FSA/HSA
• Ongoing training and development programs
• Bonus programs for eligible positions

American Food & Vending is an Equal Opportunity Employer.