Lead Line Sous Chef - Culinary Leader, Growth & Benefits

José Andrés Group; Nashville (TN); Sur place; USD 60 000 - 90 000; Plein temps

Résumé du poste

Sous Chef in Nashville, TN is a hands‑on kitchen leader responsible for daily prep, service, and sanitation to JAG standards. You’ll run the pass or a key station, coach cooks, manage pars and ticket flow, and uphold food safety compliance while supporting inventory and COGS discipline.

Collaborating with the Chef de Cuisine/Executive Chef, you’ll drive quality, speed, and teamwork, while training staff and adapting to menu changes and seasonal transitions.

Qualifications

• 3–5+ years in professional kitchen with 1–2+ years as lead/sous in upscale settings.
• Advanced station skills and strong expo experience.
• Knowledge of HACCP/food safety; ServSafe Manager or equivalent.
• Proven ability to coach teams and stay organized under pressure.
• Familiarity with KDS/POS, inventory, and scheduling tools; Google Workspace.

Responsabilités

• Lead line during assigned services and coach cooks on techniques.
• Uphold food safety, SOPs, labeling, FIFO, and quality standards.
• Manage station pars, ticket flow, and expo discipline.
• Support inventory, COGS targets, and prep planning.
• Coordinate scheduling, breaks, and deployment with the team.

Connaissances

Kitchen leadership

Lead line cook experience

Food safety HACCP

Coaching teams

KDS/POS familiarity

Scheduling tools

Google Workspace

Outils

KDS/POS

Description du poste

Sous Chef in Nashville, TN is a hands‑on kitchen leader responsible for daily prep, service, and sanitation to JAG standards. You’ll run the pass or a key station, coach cooks, manage pars and ticket flow, and uphold food safety compliance while supporting inventory and COGS discipline.

Collaborating with the Chef de Cuisine/Executive Chef, you’ll drive quality, speed, and teamwork, while training staff and adapting to menu changes and seasonal transitions.