Lead Sous Chef — Upscale, High-Volume Kitchen Leader

The Indigo Road Hospitality Group; Nashville (TN); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Health insurance

401K with match

Home loan program

PTO after 90 days

Employee discounts

4 weeks PTO maternity/paternity

Job summary

The Indigo Road Hospitality Group is seeking a Sous Chef with 2+ years of line management experience in an upscale, food-focused setting in Nashville. You will oversee kitchen operations, ensure exceptional food quality, and lead a team dedicated to guest satisfaction.

As an ambassador for Indigo Road, you will drive internal hospitality, foster staff development, and collaborate with leadership to achieve P&L goals while maintaining a lively, guest-centric kitchen culture.

Qualifications

• 2+ years restaurant management experience.
• Thrive in high-volume, scratch kitchen, upscale environment.
• Passionate about Internal Hospitality and core values.
• Strong problem-resolution skills.
• Excellent organizational skills and keen attention to detail.
• Effective communication in important conversations.

Responsibilities

• Lead and manage the line in an upscale, food-focused environment.
• Oversee food quality, service standards, and safety.
• Procure high-quality ingredients and oversee kitchen operations.
• Promote staff development and a positive guest experience.
• Prepare and monitor annual budget; manage expenditures and variances.
• Forecast labor, food, and beverage costs; collaborate with GM on objectives.

Skills

Line kitchen management

Food safety

Team leadership

Communication

Cost control

Job description

The Indigo Road Hospitality Group is seeking a Sous Chef with 2+ years of line management experience in an upscale, food-focused setting in Nashville. You will oversee kitchen operations, ensure exceptional food quality, and lead a team dedicated to guest satisfaction.

As an ambassador for Indigo Road, you will drive internal hospitality, foster staff development, and collaborate with leadership to achieve P&L goals while maintaining a lively, guest-centric kitchen culture.