Lead Sous Chef: Train Kitchen Team & Seasonal Menus

LIMELIGHT; Germantown (TN); On-site; USD 42,000 - 62,000; Full time

Job summary

Wolf River Hospitality Group is seeking a Sous Chef in Germantown, TN to coordinate kitchen staff and ensure quality and timely food service. The role emphasizes applying recipe guidelines, maintaining food safety, and training staff in standards and sanitation.

The successful candidate will lead a fast-paced team, manage supplies and equipment, and contribute to seasonal menu development while upholding safety protocols and quality checks prior to service.

Qualifications

• Prior leadership experience in a related food service position.
• Understanding of kitchen sanitation and safety regulations.
• Ability to lead a team in a fast-paced environment.
• ServSafe certification or ability to obtain certification.

Responsibilities

• Directs and participates in preparation of food served using established procedures.
• Implements company recipe guidelines through recipe guides, plate presentation and audits.
• Coordinates food preparation so that excellence, quality, temperature and appearance of food are preserved.
• Has knowledge of culinary trends. Provides input in developing and refining recipes for seasonal dishes and daily specials.
• Takes ownership for training kitchen staff on standards and kitchen safety.
• Ensures food is stored properly and safely.
• Orders food supplies and kitchen equipment as needed.
• Reports necessary equipment repair and maintenance.
• Completes food quality and temperature checks before service.

Skills

Leadership

Team leadership

Food safety

Education

ServSafe certification

Culinary school certification

Job description

Wolf River Hospitality Group is seeking a Sous Chef in Germantown, TN to coordinate kitchen staff and ensure quality and timely food service. The role emphasizes applying recipe guidelines, maintaining food safety, and training staff in standards and sanitation.

The successful candidate will lead a fast-paced team, manage supplies and equipment, and contribute to seasonal menu development while upholding safety protocols and quality checks prior to service.