Kitchen Leader & Culinary Coach

Jose Andres Group; Nashville (TN); On-site; USD 52,000 - 78,000; Full time

Benefits offered by this job

Bonus opportunities

Health benefits

Retirement plans

Dining discounts

Professional growth

Job summary

José Andrés Group in Nashville, TN is seeking a hands-on Sous Chef to lead daily prep, service, and sanitation to JAG standards. You will run the line during service, coach cooks, manage station pars and ticket flow, and partner with the Chef de Cuisine to deliver quality and teamwork.

As a salaried, exempt role, you will uphold food safety, inventory discipline, and ongoing training. The position offers growth within a values-driven hospitality group and opportunities across concepts.

Qualifications

• 3–5+ years of professional kitchen experience with 1–2+ years as a lead/sous in upscale/casual-fine or fine dining.
• Advanced station skills (grill, sauté, fry, garde manger) and strong expo experience.
• Knowledge of HACCP/food safety; ServSafe Manager or equivalent (or ability to obtain).
• Proven ability to coach teams, stay organized under pressure, and communicate clearly.

Responsibilities

• Lead line checks and pre-service tastings; calibrate seasoning, temperatures, texture, and plating to spec.
• Own the pass or a key station during assigned services; protect window times and quality.
• Translate forecast into actionable prep lists; set station pars and adjust throughout the day.
• Enforce DOH/HACCP protocols; maintain cleaning schedules and equipment care.
• Assist with ordering and receiving; verify quality/temperatures and proper storage by zone.

Skills

Line cook leadership

HACCP knowledge

Food safety

KDS familiarity

Team coaching

Tools

POS familiarity

Job description

José Andrés Group in Nashville, TN is seeking a hands-on Sous Chef to lead daily prep, service, and sanitation to JAG standards. You will run the line during service, coach cooks, manage station pars and ticket flow, and partner with the Chef de Cuisine to deliver quality and teamwork.

As a salaried, exempt role, you will uphold food safety, inventory discipline, and ongoing training. The position offers growth within a values-driven hospitality group and opportunities across concepts.