Sous Chef

Fairfield Glade Co; Crossville (TN); On-site; USD 42,000 - 65,000; Full time

Job summary

Fairfield Glade Co in Crossville, TN is seeking a Sous Chef to assist the Director of Culinary in managing kitchen operations and food preparation.

This role supervises kitchen staff, ensures quality and presentation, maintains sanitation, and supports scheduling, inventory, and training. The Sous Chef may lead the kitchen in the executive chef’s absence and helps maintain cost control during busy service.

Strong leadership, communication, and food-safety knowledge are essential.

Qualifications

• High School Diploma or GED equivalent.
• Strong culinary skills and kitchen leadership experience.
• Ability to work under pressure in a fast-paced environment.
• Excellent communication, organization, and problem-solving skills.
• Knowledge of food safety and sanitation rules.

Responsibilities

• Supervise line cooks and kitchen staff.
• Oversee daily food preparation, plating, and service.
• Support menu planning, recipe testing, and seasonal specials.
• Manage inventory, ordering, and supply control.
• Train, coach, and evaluate kitchen employees.
• Enforce food safety, sanitation, and workplace safety standards.
• Maintain quality, consistency, and cost control.

Skills

Culinary leadership

Under pressure

Communication skills

Problem solving

Food safety knowledge

Education

High School Diploma or GED

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Sous Chef

Crossville, TN, US

10 days ago Requisition ID: 1443

GENERAL JOB DESCRIPTION

The sous chef assists the Director of Culinary in managing kitchen operations and food preparation. This role supervises kitchen staff, ensures food quality and presentation standards are met, maintains sanitation and safety compliance, and helps with scheduling, inventory, and training. The sous chef may also step in to lead the kitchen in the executive chef’s absence.

DUTIES AND RESPONSIBILITIES

• Supervise line cooks and kitchen staff.
• Oversee daily food preparation, plating, and service.
• Support menu planning, recipe testing, and seasonal specials.
• Manage inventory, ordering, and supply control.
• Train, coach, and evaluate kitchen employees.
• Enforce food safety, sanitation, and workplace safety standards.
• Maintain quality, consistency, and cost control.

QUALIFICATIONS

• High School Diploma or GED equivalent
• Strong culinary skills and kitchen leadership experience.
• Ability to work under pressure in a fast-paced environment.
• Excellent communication, organization, and problem-solving skills.
• Knowledge of food safety and sanitation rules

KEY COMPETENCIES

• Advanced cooking skills and food preparation knowledge.
• Leadership and team supervision.
• Clear communication with kitchen staff and front-of-house teams.
• Time management and multitasking.
• Attention to detail and consistency in plating, quality, and safety.
• Food safety and sanitation awareness.
• Problem-solving and adaptability during busy service.

PHYSICAL REQUIREMENTS

• Prolonged standing and walking.
• Frequent bending, stooping, kneeling, crouching, and reaching.
• Repetitive hand motions and manual dexterity for knives and utensils.
• Ability to lift, push, pull, or carry up to 50 pounds.
• Tolerance for heat, humidity, noise, and other kitchen hazards.
• Physical stamina to work long shifts under pressure.