Lead Sous Chef - Elevate Kitchen Ops & Creations

Grand Hyatt Nashville; Nashville (TN); On-site; USD 60,000 - 70,000; Full time

Benefits offered by this job

Medical, dental, vision

Disability & life insurance

Employee Assistance Program

401(k) with match

Hotel discounts

Paid vacation & sick time

Free parking

Job summary

Grand Hyatt Nashville is seeking a Sous Chef to support and oversee kitchen operations, coordinating cooks and staff to ensure high-quality meals and consistent presentation. As second-in-command, you’ll help maintain culinary standards and lead during the Chef’s absence.

You’ll train staff, supervise portions and garnishes, and prepare for peak service, banquets, and events. The role requires leadership, strong culinary knowledge, and a commitment to food safety.

Qualifications

• Minimum 2 years of kitchen supervisory experience.
• 3 years of kitchen operations experience, including at least 1 year in a lead cook role and 1 year in a steward position.
• Equivalent combinations of education and experience will be considered.

Responsibilities

• Supervise kitchen staff to ensure proper cooking methods, portion sizes, and garnishing standards.
• Provide hands-on training and guidance to cooking personnel on advanced culinary techniques.
• Prepare and carve meats, sauces, and specialty dishes during peak service times, banquets, and special functions.
• Assume full responsibility for the kitchen in the absence of the Chef, including planning, organizing, and preparing all meals.
• Prep food products using standardized preparation techniques and recipes.
• Visibly assess food quality and cooking temperatures to ensure consistency and excellence.
• Other duties as assigned.

Skills

Leadership

Culinary expertise

Calm under pressure

Organizational skills

Food safety

Education

ACF Certification

Culinary Arts degree

Apprenticeship

AOS Degree

Job description

Grand Hyatt Nashville is seeking a Sous Chef to support and oversee kitchen operations, coordinating cooks and staff to ensure high-quality meals and consistent presentation. As second-in-command, you’ll help maintain culinary standards and lead during the Chef’s absence.

You’ll train staff, supervise portions and garnishes, and prepare for peak service, banquets, and events. The role requires leadership, strong culinary knowledge, and a commitment to food safety.