Senior Sous Chef

Hyatt Hotels Corporation; Nashville, Northern (TN, KY); Hybrid; USD 70,000 - 75,000; Full time

Benefits offered by this job

Employee hotel discounts

Free Parking

401(k) with match

Health, dental, and vision insurance

Company-paid disability & life

Employee Assistance Program

Job summary

Hyatt Hotels Corporation is seeking a Senior Sous Chef for a Nashville-area operation, supporting the Executive Sous Chef in daily kitchen leadership. The role requires guiding a culinary team, ensuring top food quality, cost control, and strict safety standards, with an emphasis on banquet services and high-volume performance.

You will mentor staff, participate in menu development, and drive excellence in kitchen operations, inventory management, and labor scheduling to meet budget targets.

Qualifications

• 3-4 years experience as Sous Chef in a Banquet environment.
• Minimum 3-4 years of progressive kitchen leadership, including at least 2 years as a Sous Chef in high-volume or fine dining.
• 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.

Responsibilities

• Oversee daily kitchen operations and ensure smooth meal service.
• Lead, mentor, and develop Sous Chefs and line cooks.
• Collaborate with the Executive Sous Chef on menu development and recipe standardization.
• Maintain high standards for food quality, hygiene, and safety.
• Monitor inventory, storage, and waste to optimize efficiency.
• Assist in scheduling and managing labor costs to meet budget goals.
• Participate in tastings, training, and implementation of new menu items.
• Ensure compliance with health and safety regulations and certifications.
• Support catering and banquet functions and coordinate with FOH for service.

Skills

Leadership

Menu development

Food safety

Inventory management

Labor scheduling

Communication

Job description

Close Inclusive Collection Job Postings Notification

$70-75K Senior Sous Chef: Join Nashville's Premier Culinary Team

Grand Hyatt

Posted: Aug 17, 2026

Summary

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

Requirements

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

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

This position is at a location where Hyatt is not the employer. The employer of individuals working at this hotel may be a third-party management company that is responsible for all employment benefits and obligations at this location.

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