Executive Sous Chef

Firefly Real Estate, LLC; Spring Hill (TN); On-site; USD 65,000 - 90,000; Full time

Job summary

Firefly Real Estate, LLC in Spring Hill, TN, is seeking an Executive Sous Chef to lead daily culinary operations across outlets, oversee food quality, menu development, and cost controls, and train staff under the Director of Food & Beverage.

Responsibilities include coordinating production, supervising chefs, ensuring safety and sanitation, managing inventory and purchasing, and collaborating on menu costing and new outlet openings. Strong leadership and culinary education preferred.

Qualifications

• 5+ years of progressively responsible culinary experience, including supervisory experience.
• Valid Driver’s License.
• Food Safety Certification.
• Culinary education preferred.

Responsibilities

• Coordinate production and service across outlets, matching preparation and staffing to covers, events, and operating needs.
• Supervise and develop Sous Chefs and culinary teams through training, service observation, coaching, and performance feedback.
• Verify food quality, recipes, portions, plating, and dietary procedures; lead service and support stations when needed.
• Support hiring, onboarding, scheduling, and coverage planning; resolve operational concerns with the Director of Food and Beverage.
• Monitor purchasing, receiving, inventory, yields, waste, and labor against approved budgets; recommend corrective actions.
• Maintain food safety and sanitation systems, review logs, and coordinate follow-up on equipment and facility issues.
• Lead menu development, recipe testing, costing, tastings, and seasonal changes in coordination with the Director of Food and Beverage. Maintain accurate recipe and production documentation.
• Help establish kitchen layouts, equipment readiness, training, and operating procedures as new outlets open.
• Coordinate with Food and Beverage leadership on service priorities and member feedback; exercise purchasing and personnel authority within delegated limits.

Skills

Culinary leadership

Food safety

Inventory management

Menu costing

Staff training

Scheduling

Budgeting

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Executive Sous Chef

Food & Beverage FullTime Spring Hill, TN, US

5 days ago Requisition ID: 1011

POSITION SUMMARY

Lead daily culinary operations across Firefly’s food and beverage outlets, reporting to the Director of Food and Beverage. Oversee food quality, menu development, team training, staffing, purchasing, inventory, and cost controls. Establish consistent kitchen standards through organized preparation, hands-on leadership, and close coordination with outlet managers.

ESSENTIAL RESPONSIBILITIES

• Coordinate production and service across outlets, matching preparation and staffing to covers, events, and operating needs.
• Supervise and develop Sous Chefs and culinary teams through training, service observation, coaching, and performance feedback.
• Verify food quality, recipes, portions, plating, and dietary procedures; lead service and support stations when needed.
• Support hiring, onboarding, scheduling, and coverage planning; resolve operational concerns with the Director of Food and Beverage.
• Monitor purchasing, receiving, inventory, yields, waste, and labor against approved budgets; recommend corrective actions.
• Maintain food safety and sanitation systems, review logs, and coordinate follow-up on equipment and facility issues.
• Lead menu development, recipe testing, costing, tastings, and seasonal changes in coordination with the Director of Food and Beverage. Maintain accurate recipe and production documentation.
• Help establish kitchen layouts, equipment readiness, training, and operating procedures as new outlets open.
• Coordinate with Food and Beverage leadership on service priorities and member feedback; exercise purchasing and personnel authority within delegated limits.

REQUIRED QUALIFICATIONS

• At least five years of progressively responsible culinary experience, including at least two years supervising kitchen teams. Strong cooking, leadership, food safety, scheduling, and inventory skills.
• Ability to oversee several priorities and manage costs without sacrificing food quality.

PREFERRED QUALIFICATIONS

• Executive Sous Chef or comparable leadership experience in a private club, luxury hotel, or operation with multiple dining outlets.
• Experience opening outlets, costing menus, and developing supervisors.
• Culinary education and recognized food safety manager certification are preferred.

KNOWLEDGE AND SKILLS

• Equivalent practical experience and relevant training are welcome.
• Ability to understand safety instructions and communicate clearly with the team.

CERTIFICATIONS AND OTHER REQUIREMENTS:

• 1. Valid Driver’s License.
• 2. Food Safety Certification.

WORKING CONDITIONS AND PHYSICAL EFFORT:

• Working conditions are performed in both interior and exterior surroundings. Physical strength demands may require lifting, carrying, pulling or pushing objects weighing up to 50 pounds.
• Assigned shifts may include early mornings, evenings, weekends, and holidays. Work involves prolonged standing near the kitchen pass, frequent communication, and handling service supplies, with or without reasonable accommodation. Follow safe food handling and equipment procedures.