Lead Sous Chef - Creative, High-Volume Kitchen Leadership

Four Seasons; Nashville (TN); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Competitive salary

Benefits package

Training opportunities

Employee discounts

Dry cleaning

Employee meals

Job summary

Four Seasons Nashville is seeking a Sous Chef to lead and develop our kitchen team, ensuring top-quality food, consistency, and cost control across daily operations. You will assist in menu planning, supervise about 10 staff, and uphold Four Seasons standards for sanitation and service in a fast-paced, luxury setting.

Ideal candidates have a college degree in Culinary Arts or Hospitality, 3–5 years of kitchen experience, strong English, and proficiency with food & beverage operations systems.

Qualifications

• College degree in Culinary Arts, Hospitality Management, or related field, or equivalent professional experience.
• Three to five years of culinary experience in a professional kitchen, or one to two years in a supervisory or leadership culinary role.
• Strong working knowledge of kitchen operations, food production techniques, and culinary equipment.
• Ability to lead and develop a team of approximately 10 culinary employees.
• Proficiency in English (reading, writing, and speaking) and basic computer systems used in food & beverage operations.

Responsibilities

• Lead, train, coach, motivate, and discipline kitchen team members to ensure adherence to Four Seasons cultural values, core standards, and culinary excellence.
• Assist in menu planning, recipe development, and execution to ensure consistency, quality, and presentation of all food items.
• Oversee daily kitchen operations, ensuring smooth service execution and operational readiness.
• Manage labor planning, scheduling, food costs, purchasing, and inventory control to meet departmental financial goals.
• Ensure all food safety, sanitation, and hygiene standards are met according to Four Seasons, local, state, and federal regulations.
• Maintain quality control systems to ensure proper portioning, flavor consistency, and adherence to purchasing specifications.
• Monitor incoming food products to ensure quality standards and specifications are consistently met.
• Communicate effectively with culinary leadership and cross-functional teams to support operational needs and service excellence.
• Attend operational meetings and contribute to continuous improvement initiatives within the culinary department.

Skills

Leadership

Team management

Food safety

English proficiency

Education

Culinary/Hospitality degree

Job description

Four Seasons Nashville is seeking a Sous Chef to lead and develop our kitchen team, ensuring top-quality food, consistency, and cost control across daily operations. You will assist in menu planning, supervise about 10 staff, and uphold Four Seasons standards for sanitation and service in a fast-paced, luxury setting.

Ideal candidates have a college degree in Culinary Arts or Hospitality, 3–5 years of kitchen experience, strong English, and proficiency with food & beverage operations systems.