Senior Sous Chef

Grand Hyatt Nashville; Nashville (TN); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

Disability & life insurance

Employee Assistance Program

401(k) with match

Employee hotel discounts

Paid vacation & sick time

Free parking

Supplemental benefits

Job summary

Grand Hyatt Nashville is seeking a Senior Sous Chef to support the Executive Sous Chef in daily kitchen operations, mentor line cooks, and uphold top-tier food quality and sanitation. You will drive menu execution, train staff, manage cost controls, and collaborate with the FOH team to ensure seamless service.

Ideal candidates bring 3–4 years as Sous Chef in banquet settings, strong leadership, and ServSafe certification.

Qualifications

• 3-4 years experience as Sous Chef in a banquet environment.
• 3-4 years progressive kitchen leadership, including 2+ years as Sous Chef.
• Strong kitchen ops experience: inventory, labor, and food costing.
• Banquet operations exp. in large-scale production and a la carte.

Responsibilities

• Assist in overseeing daily kitchen operations and ensure smooth meal service.
• Lead and mentor Sous Chefs, line cooks, and kitchen staff.
• Collaborate on menu development, recipe standards, and food presentation.
• Ensure adherence to food quality, consistency, and cost controls.
• Supervise staff hygiene and safety, monitor waste and prep timing.
• Assist in scheduling and labor cost management to meet budgets.
• Support catering and banquet functions to meet service standards.

Skills

Banquet experience

Team leadership

Food costing

Inventory control

Labor management

High-volume dining

Food safety

Job description

The Senior Sous Chef is responsible for supporting the Executive Sous Chef in the daily kitchen operations, supervising the culinary team, ensuring food quality and consistency, managing kitchen efficiency, and upholding food safety and sanitation standards. This role serves as a key leadership position, bridging the gap between the Sous Chefs and Executive Sous Chef, taking on higher-level responsibilities in menu execution, team training, and kitchen administration.

HOW YOU’LL SHAPE THE EXPERIENCE & FUTURE

• Assist in overseeing daily kitchen operations, ensuring smooth execution of all meal services.
• Lead and mentor Sous Chefs, line cooks, and other kitchen staff, providing guidance and professional development.
• Collaborate with the Executive Sous Chef on menu development, recipe standardization, and food presentation.
• Ensure adherence to food quality, consistency, and cost control measures.
• Supervise kitchen staff to maintain high standards of food preparation, hygiene, and safety.
• Monitor kitchen inventory, food storage, and stock rotation to minimize waste and optimize efficiency.
• Assist in scheduling and managing labor costs to meet budgetary goals.
• Actively participate in tastings, training, and implementation of new menu items.
• Maintain compliance with all health and safety regulations, ensuring food safety certification requirements are met.
• Take charge of the kitchen in the absence of the Executive Sous Chef, handling operational decisions.
• Support catering and banquet functions, ensuring execution meets service standards.
• Collaborate with the FOH team to ensure seamless communication and service between kitchen and dining areas.
• Assist in evaluating and hiring new kitchen staff, providing performance feedback, and conducting disciplinary actions as needed.
• Other duties as assigned.

ACADEMIC BACKGROUND

• Must have 3-4 years experience as Sous Chef in a Banquet environment.
• Minimum 3-4 years of progressive kitchen leadership experience, including at least 2 years as a Sous Chef in a high-volume or fine dining establishment.
• Strong experience in kitchen operations, including inventory control, labor management, and food costing.
• Background in banquet operations, large-scale food production, and a la carte dining preferred.
• Familiarity with industry trends, sustainability practices, and modern culinary techniques.

Licenses/Certifications

• Must have Food Safety Certification (ServSafe or equivalent).

KEY STRENGTHS FOR SUCCESS

• Ability to train and mentor kitchen staff, fostering a culture of excellence and teamwork.
• Strong organizational and time-management skills, with the ability to handle multiple tasks in a fast-paced environment.
• Proficiency in recipe costing, inventory management, and labor scheduling.
• Strong problem-solving skills and ability to adapt to changing situations.Excellent communication skills to effectively interact with kitchen and front-of-house teams.
• Ability to enforce and maintain kitchen sanitation and safety standards.

Benefits

• Medical, dental, and vision (HSA available)
• Company-paid disability & life insurance
• Employee Assistance Program
• Supplemental benefits
• 401(k) with match
• Employee hotel discounts
• Paid vacation & sick time
• Free Parking

Pay Range: $70,000-$75,000

Requirements

Successful completion of a background check is required prior to employment.

Source: Hospitality Online