Senior Sous Chef — High-Volume, Innovative Kitchen Leader

The Twelve Thirty Club; Nashville (TN); On-site; USD 60,000 - 70,000; Full time

Benefits offered by this job

Restaurant Discounts

Employee Assistance Program - Concentr

Benefits available at 25 hours perweek

Medical Insurance (HSA Available)

Dental & Vision Insurance

Life, Accident Protection & amp; C

Pet Insurance

Domestic Partner Benefits

Job summary

The Twelve Thirty Club in Nashville, TN is hiring a Sous Chef to lead a high-volume kitchen with energy and culinary excellence.

You will manage shifts, mentor a culinary team, and drive guest-focused dining experiences while ensuring recipes, safety standards, and inventory control are maintained. This role reports to the kitchen leadership and contributes to creative menus and operational success.

Qualifications

• 2+ years of high-volume culinary management experience.
• Understanding of business operations and financials.
• Manage shifts including scheduling and planning.
• Create memorable dining experiences by exceeding guest expectations.
• Demonstrate ingredient knowledge and culinary trends.
• Ensure adherence to recipes, safety practices and sanitation standards.
• Perform calmly and effectively in a high-volume, open kitchen.
• Handle on-the-fly requests with poise.
• Understand POS systems and inventory control systems.
• Coach, lead and develop culinary team.
• Drive continuous improvement.

Responsibilities

• Oversee daily kitchen operations in a fast-paced environment.
• Lead and develop kitchen staff to maintain high standards.
• Ensure consistency with recipes and safety guidelines.
• Monitor inventory and coordinate ordering and par levels.
• Maintain sanitation and food safety compliance.
• Provide exceptional service through culinary execution.

Skills

Culinary management

Operations & finances

Team leadership

Guest experience

POS systems

Inventory control

Tools

POS systems

Inventory control systems

Job description

The Twelve Thirty Club in Nashville, TN is hiring a Sous Chef to lead a high-volume kitchen with energy and culinary excellence.

You will manage shifts, mentor a culinary team, and drive guest-focused dining experiences while ensuring recipes, safety standards, and inventory control are maintained. This role reports to the kitchen leadership and contributes to creative menus and operational success.