Lead Sous Chef — High-Volume & Menu Innovation

Covenant Living Communities and Services; Knoxville (TN); On-site; USD 30,000 - 41,000; Full time

Benefits offered by this job

Medical, dental and vision insurance

PTO & six paid holidays

403(b) with employer match

Fitness center use

Job summary

Covenant Living Communities and Services in Knoxville, TN is seeking an experienced kitchen leader to oversee daily culinary operations, supervise production of daily specials, and assist on the line during peak service times.

You will support the Executive Chef in planning, ordering, inventory and food preparation, assume full responsibility in the Executive Chef's absence, and ensure high quality, cost-effective operation with strict food safety standards.

Qualifications

• Minimum of three years lead experience as a Sous Chef or equivalent in a high-volume restaurant.
• 5+ years' experience managing high volume and fast-paced commercial kitchens.
• 3+ years' experience cooking in a fine dining environment and leadership role.

Responsibilities

• Assist with menu development and daily/weekly specials; update menus as needed.
• Ensure high quality food items are creatively prepared and presented.
• Ensure cost-effective operation and profitability of food production.
• Monitor sanitation, storage, rotation, and compliance with safety standards.
• Lead staff, enforce food safety policies, and ensure a safe kitchen.
• Oversee purchasing, inventory, and coordination with Executive Chef.

Skills

Kitchen leadership

High-volume operations

Fine dining experience

Team management

Education

High school diploma

Culinary Arts Degree

Tools

Inventory management software

Spreadsheets

Online purchasing

Job description

Covenant Living Communities and Services in Knoxville, TN is seeking an experienced kitchen leader to oversee daily culinary operations, supervise production of daily specials, and assist on the line during peak service times.

You will support the Executive Chef in planning, ordering, inventory and food preparation, assume full responsibility in the Executive Chef's absence, and ensure high quality, cost-effective operation with strict food safety standards.