Lead Sous Chef for Farm-to-Table Kitchen Launch

Naked Farmer Careers; Nashville (TN); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Competitive salary

Profit-sharing incentives

401K

Annual paid vacation

Health, dental, and vision insurance

Career progression opportunities

Complimentary Naked Farmer meals

Flexible work schedule

Job summary

Naked Farmer is expanding with a Sous Chef role to help our Restaurant Leaders foster culinary and hospitality excellence in our scratch-based kitchen. You will guide the team, drive consistent recipe execution, and train cooks to elevate performance during peak service.

You will lead shifts, mentor junior staff, ensure quality standards, and uphold health and safety protocols. This is a hands-on, growth-focused position in a fast-paced, farm-to-table environment.

Qualifications

• At least one year of leadership experience in a high-volume kitchen.
• Two or more years of experience cooking in a high-volume kitchen.
• Strong culinary abilities and willingness to learn and coach.
• Excellent communication skills and teamwork orientation.

Responsibilities

• Inspire and uplift our culinary team with kitchen expertise and warm hospitality.
• Achieve proficiency at all Naked Farmer stations by executing recipes and training.
• Prepare seasonal menu items according to established recipes and standards.
• Coordinate prep lists, inventory, and ensure a well-stocked walk-in with the Chef de Cuisine.
• Open and close the restaurant with checklists and effective team communication.
• Address guest concerns with creative solutions and uphold food safety protocols.

Skills

Leadership experience

Culinary skills

Communication

Team mentorship

Job description

Naked Farmer is expanding with a Sous Chef role to help our Restaurant Leaders foster culinary and hospitality excellence in our scratch-based kitchen. You will guide the team, drive consistent recipe execution, and train cooks to elevate performance during peak service.

You will lead shifts, mentor junior staff, ensure quality standards, and uphold health and safety protocols. This is a hands-on, growth-focused position in a fast-paced, farm-to-table environment.