Lead Sous Chef – Menu Innovation & Events

Elior; Knoxville (TN); On-site; USD 45,000 - 55,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Voluntary UNUM for Accident, Critical-

Discount Program

Commuter Benefits

EAP

401k

Sick Time

Holiday Pay

Tuition Reimbursement

Paid Time Off

Job summary

Lancer Hospitality at Zoo Knoxville is seeking an experienced Sous Chef to lead culinary operations, develop menus, oversee production, and ensure safety and quality. Drug screening and background check are required.

The role requires 3–5 years of culinary management, strong leadership and budgeting experience, and a bachelor’s degree in a related field is preferred. This is an onsite position with comprehensive benefits.

Qualifications

• Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production.
• Must have 3-5 years of culinary management experience.
• Strong leadership, oral and written communication skills are required.
• A proven track record of successfully controlling costs and managing annual budgets.

Responsibilities

• Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and budgetary constraints; participate in menu planning activities including purchasing specifications, product testing and development.
• Maintain proper production, safety and sanitation standards.
• Direct and participate in the daily preparation of standard and gourmet food items.
• Evaluate the quality of raw food and ensure finished product quality.
• Inspect assigned units to observe food preparation quality, appearance, and sanitation of areas, equipment and staff.
• Implement culinary production for events, monotony breakers, and catered functions.
• Supervise and participate in preparation and display of menu items for special functions.
• Maintain inventory controls for food, supplies, and equipment; interview, train and evaluate staff.
• Control revenue and expenses to meet financial goals; ensure highest level of customer service.

Skills

Culinary management

Leadership

Budgeting

Communication

Education

Bachelor's degree in institutional management, nutrition, dietetics, or hotel and restaurant management

Job description

Lancer Hospitality at Zoo Knoxville is seeking an experienced Sous Chef to lead culinary operations, develop menus, oversee production, and ensure safety and quality. Drug screening and background check are required.

The role requires 3–5 years of culinary management, strong leadership and budgeting experience, and a bachelor’s degree in a related field is preferred. This is an onsite position with comprehensive benefits.