Senior Sous Chef - Lead Kitchen & Menu Ops

Dufry Careers; Nashville (TN); On-site; USD 42,000 - 65,000; Full time

Benefits offered by this job

Health, dental and vision insurance

Generous paid time off

Holiday pay

Meal and Transportation Benefits

401(k) retirement plan with company…

Employee assistance program

Training and career growth

Referral program

Job summary

Avolta, including Dufry, HMSHost Corporation, Hudson, and affiliates (the Company), seeks a Sous Chef to oversee a busy Nashville kitchen, participate in preparation, season, and cook, supervise staff, and ensure operations meet brand standards. This exempt role reports to the Restaurant Chef as required.

You will supervise day-to-day kitchen activities, enforce safety and sanitation, assist with menu planning and inventory, and maintain cost controls to maximize profits.

Qualifications

• Requires a High School diploma or GED; post-secondary culinary training preferred; brand certification a plus
• Requires 3–5 years experience with kitchen operations and staff supervision
• Must be ServSafe certified and able to manage team performance and resolve issues

Responsibilities

• Supervise day-to-day activities of kitchen staff; assign responsibilities and set deadlines
• Promote safety and sanitation; inspect handling and storage; follow HACCP procedures
• Assist with menu planning, inventory and managing supplies
• Maintain effective cost controls, service, and quality standards to maximize sales and profits
• Ensure compliance with brand standards and policies; mentor and develop associates
• Provide guidance on hiring/firing and career advancement within the kitchen
• Deliver high-quality customer service and support staff training for consistency and quality

Skills

Team management

Delegation

Coaching

Communication

Education

High School Diploma or GED

Culinary training (post-secondary)

Brand certification a plus

Job description

Avolta, including Dufry, HMSHost Corporation, Hudson, and affiliates (the Company), seeks a Sous Chef to oversee a busy Nashville kitchen, participate in preparation, season, and cook, supervise staff, and ensure operations meet brand standards. This exempt role reports to the Restaurant Chef as required.

You will supervise day-to-day kitchen activities, enforce safety and sanitation, assist with menu planning and inventory, and maintain cost controls to maximize profits.