Nashville-Based Executive Sous Chef — Creative Menu Leader

Casadonna; Nashville, Northern (TN, KY); Hybrid; USD 70,000 - 100,000; Full time

Benefits offered by this job

Health insurance

Two weeks paid vacation

Professional development opportunities

Job summary

Harper's in Nashville seeks an Executive Sous Chef to lead the kitchen team, crafting unforgettable dishes and driving excellence in hospitality. You will oversee menu development, mentor staff, and orchestrate events to elevate the dining experience.

The role requires strong leadership, 5+ years of culinary leadership, a culinary degree or equivalent, and a willingness to work 50 hours weekly including nights and weekends. Nashville locals preferred.

Qualifications

• Minimum of 5 years of culinary experience, in a leadership role within a high-paced restaurant environment.
• Culinary degree or equivalent work experience.
• Proven track record of creativity in menu development and excellence in food quality/presentation.
• Strong leadership to inspire and manage a team in a collaborative environment.
• Willingness to work 50 hours per week, including nights and weekends.
• Local Nashville candidates preferred.

Responsibilities

• Oversee menu execution and development to meet high standards of quality and innovation.
• Refine recipes, manage inventory, and oversee food ordering for efficiency and sustainability.
• Develop monthly specials highlighting seasonal ingredients and culinary creativity.
• Curate culinary events to engage guests and enhance dining experiences.
• Train and mentor kitchen staff, fostering collaboration and professionalism.

Skills

Leadership

Menu development

Team management

Culinary creativity

Education

Culinary degree

Job description

Harper's in Nashville seeks an Executive Sous Chef to lead the kitchen team, crafting unforgettable dishes and driving excellence in hospitality. You will oversee menu development, mentor staff, and orchestrate events to elevate the dining experience.

The role requires strong leadership, 5+ years of culinary leadership, a culinary degree or equivalent, and a willingness to work 50 hours weekly including nights and weekends. Nashville locals preferred.