Senior Sous Chef

Dimension-Hospitality,-LLC; Nashville (TN); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Health benefits

401(k) matching

Employee discounts

Free parking

Employee assistance program

Job summary

HM Alpha Hotels & Resorts is seeking a Senior Sous Chef for Grand Hyatt Nashville to support the Executive Sous Chef in daily kitchen operations and lead a culinary team. You will ensure food quality, cost control, and safety while driving menu execution and staff development.

The role involves mentoring chefs, collaborating on menus, maintaining high standards, and stepping in for the Executive Sous Chef as needed.

Qualifications

• 3-4 years experience as Sous Chef in banquet environments.
• 2+ years leadership in high-volume or fine dining kitchens.
• Strong experience with inventory, labor management, and food costing.
• Banquet/large-scale production and a la carte experience preferred.
• Familiarity with trends, sustainability, and modern culinary techniques.

Responsibilities

• Oversee daily kitchen operations and ensure smooth meal service execution.
• Lead and mentor Sous Chefs, line cooks, and kitchen staff; provide training and feedback.
• Collaborate with Executive Sous Chef on menu development, recipes, and food presentation.
• Enforce food quality, consistency, cost controls, and sanitation standards.
• Supervise staff to maintain high standards of preparation and safety.
• Monitor inventory, storage, and stock rotation to minimize waste.
• Assist in scheduling and managing labor costs to meet budget goals.
• Participate in tastings, training, and new menu item implementation.
• Take charge in Executive Sous Chef's absence and direct kitchen operations.

Skills

Staff training

Kitchen leadership

Menu development

Food costing

Inventory management

Labor scheduling

Food quality control

Sanitation standards

Education

3–4 years sous chef in banquet environment

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

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

Position Requirements

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

Category Culinary

Location Grand Hyatt Nashville 229

Full-Time/Part-Time Full-Time

Shift -not applicable-

CA Pay Range

Number of Openings 1

EOE Statement HM Alpha Hotels & Resorts is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of Any Kind. We are committed to providing an environment of mutual respect, the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. All employment decisions are based on business needs, job requirements and individual qualifications, without regard to race, color, religion or belief, sex (including pregnancy and gender identity), national origin, age (40 or older) disability, genetic information, family or parental status, military service, or any other status protected by the laws or regulations in the locations where we operate. HM Alpha Hotels & Resorts will not tolerate discrimination or harassment based on any of these characteristics.