Lead Sous Chef - Nashville Kitchen Leader & Mentorship

Zohorecruit; Nashville (TN); On-site; USD 68,000 - 83,000; Full time

Benefits offered by this job

Insurance plans

401(k) match

Relocation bonus

Hotel accommodation

Employee stays

Meals & dry cleaning

Job summary

Homma Talent is seeking a Sous Chef to support the Executive Chef in leading the hotel's main restaurant in Nashville. You will oversee daily kitchen operations, mentor a team of about 10 culinary staff, ensure exceptional food quality and consistency, and drive safety, cost control and cooking standards across the back of house.

Requirements include a degree in Hospitality, Culinary Arts or Restaurant Management, plus 3–5 years of culinary leadership. Proficiency in English is expected.

Qualifications

• Degree in Hospitality, Culinary Arts or Restaurant Management or equivalent experience.
• 3–5 years of culinary leadership experience.
• Strong knowledge of kitchen operations and food production techniques.

Responsibilities

• Lead daily kitchen operations of the main restaurant, including station coordination and mise en place.
• Maintain line presence during service, ensuring timing, plating standards, and quality control.
• Recruit, train, and develop culinary staff with coaching and mentorship.
• Assist Executive Chef in menu planning, recipe development, and food costing.
• Ensure food safety, sanitation, and hygiene standards through ongoing audits.
• Collaborate with F&B and hotel teams to ensure smooth operations during peak periods.
• Oversee inventory, purchasing standards, and supplier coordination.
• Participate in events and seasonal promotions; manage labor scheduling and kitchen documentation.

Skills

Leadership

English

Team development

Food safety

Education

Hospitality/Culinary Arts/Restaurant Management degree

Tools

POS systems

Job description

Homma Talent is seeking a Sous Chef to support the Executive Chef in leading the hotel's main restaurant in Nashville. You will oversee daily kitchen operations, mentor a team of about 10 culinary staff, ensure exceptional food quality and consistency, and drive safety, cost control and cooking standards across the back of house.

Requirements include a degree in Hospitality, Culinary Arts or Restaurant Management, plus 3–5 years of culinary leadership. Proficiency in English is expected.