Lead Sous Chef — Elevate Kitchen & Guest Experience

Sadie's; Nashville (TN); On-site; USD 55,000 - 65,000; Full time

Job summary

Sadie's in Nashville is looking for a Sous Chef to join our team. This full-time position offers a salary between $55,000 and $65,000 annually and requires a minimum of two years of culinary management experience in a full-service restaurant.

You will supervise kitchen staff, help keep food quality and costs in check, participate in hiring and training, and ensure health standards. The role also requires flexibility to work weekends and holidays.

Qualifications

• Minimum of two years' culinary management experience in a full-service restaurant.
• Proven culinary skills with ability to lead, develop, and motivate staff.
• Ability to multi-task in a fast-paced environment while delegating tasks.
• Experience managing payroll and schedules.
• Understanding of food cost and inventory management.
• Proficient with computers and strong written and verbal communication skills.
• Flexible schedule including weekends and holidays.
• Physically able to lift up to 40 lbs and push/pull up to 75 lbs.
• Must stand/walk for extended periods; frequent bending, twisting, squatting, reaching.

Responsibilities

• Direct supervision of kitchen staff and daily operation flow.
• Assist Executive Chef to minimize operating costs and improve efficiency.
• Maintain high standards of food quality and guest experience.
• Assist with hiring, onboarding and training of kitchen staff.
• Schedule maintenance and repairs on kitchen appliances.
• Create and adjust schedules to meet business needs and financial targets.
• Ensure compliance with health standards and sanitation guidelines.
• Provide training to Front of House on menu knowledge and dietary needs.

Skills

Culinary management

Staff leadership

Payroll & scheduling

Food cost control

Computer skills

Communication

Flexible schedule

Physical stamina

Kitchen equipment

Job description

Sadie's in Nashville is looking for a Sous Chef to join our team. This full-time position offers a salary between $55,000 and $65,000 annually and requires a minimum of two years of culinary management experience in a full-service restaurant.

You will supervise kitchen staff, help keep food quality and costs in check, participate in hiring and training, and ensure health standards. The role also requires flexibility to work weekends and holidays.