Lead Sous Chef: Own Culinary Vision in High-Volume Kitchen

Strawberry Alley Ale Works; Clarksville (TN); On-site; USD 42,000 - 65,000; Full time

Benefits offered by this job

Medical, dental, vision benefits

Paid time off

Growth opportunities in the southeast

Job summary

Strawberry Alley Ale Works, located in downtown Clarksville, seeks a Sous Chef to own the culinary vision and lead a passionate team. You will hire, train, and develop hospitality-focused Team Members while upholding top standards for sanitation, quality, and consistency in a high-volume setting.

In the absence of the Executive Chef, you’ll take charge of kitchen operations, ensure recipe adherence and proper presentation, and drive efficiency in labor and food costs to help the restaurant reach

Qualifications

• 2+ years professional cooking experience.
• Excellent communication.
• Proven success as head of kitchen operations in a high-volume restaurant.
• Strong passion for culinary excellence and service.
• Proven ability to develop your team.
• Must be able to stand for long periods and lift up to 50 lbs.

Responsibilities

• Hire, train, and develop hospitality-focused Team Members.
• Uphold the highest standards for food sanitation and quality.
• Lead kitchen operations in the absence of the Executive Chef.
• Enforce recipe adherence, food preparation, production, and presentation standards.
• Communicate initiatives across the team and ensure consistent execution.
• Contribute to reaching financial goals through labor and food cost control.

Skills

Cooking experience

Communication

Team leadership

Culinary excellence

High-volume service

Kitchen systems

Job description

Strawberry Alley Ale Works, located in downtown Clarksville, seeks a Sous Chef to own the culinary vision and lead a passionate team. You will hire, train, and develop hospitality-focused Team Members while upholding top standards for sanitation, quality, and consistency in a high-volume setting.

In the absence of the Executive Chef, you’ll take charge of kitchen operations, ensure recipe adherence and proper presentation, and drive efficiency in labor and food costs to help the restaurant reach