Sous Chef

Hyatt Hotels Corporation; Nashville (TN); Hybrid; USD 59,000 - 72,000; Full time

Benefits offered by this job

Employee hotel discounts

Free Parking

401(k) with match

HSA available

Job summary

Hyatt Hotels Corporation in Nashville is seeking a skilled Sous Chef to lead and manage the kitchen team at Grand Hyatt. The role focuses on coordinating cooks, maintaining high culinary standards, and ensuring efficient, quality meal production during service and events.

The position requires at least two years of supervisory kitchen experience and three years of overall kitchen operations, with strong leadership and organizational abilities.

Qualifications

• Minimum 2 years of kitchen supervisory experience.
• 3 years of kitchen operations experience, including at least 1 year in a lead cook role and 1 year in a steward position.
• Equivalent combinations of education and experience will be considered.

Responsibilities

• Supervise kitchen staff to ensure proper cooking methods, portion sizes, and garnishing standards are followed.
• Provide hands-on training and guidance to cooking personnel on advanced culinary techniques.
• Prepare and carve meats, sauces, and specialty dishes during peak service times, banquets, and special functions.
• Assume full responsibility for the kitchen in the absence of the Chef, including planning, organizing, and preparing all meals.
• Prep food products using standardized preparation techniques and recipes.
• Visibly assess food quality and cooking temperatures to ensure consistency and excellence.
• Other duties as assigned.

Skills

Leadership

Culinary knowledge

Team supervision

Organizational skills

Education

ACF Certification

Culinary Arts degree

Apprenticeship

Job description

Close Inclusive Collection Job Postings Notification

$65K Sous Chef: Join Nashville's Premier Culinary Team

Grand Hyatt

Compensation: $65,000 per year

Posted: Sep 18, 2026

Summary

The Sous Chef supports and oversees kitchen operations, coordinating the activities of cooks and kitchen staff to ensure the efficient preparation and presentation of high-quality meals. Acting as second-in-command in the kitchen, this role is critical in maintaining culinary standards and seamless operations in the Chef's absence.

HOW YOU'LL SHAPE THE EXPERIENCE & FUTURE

• Supervise kitchen staff to ensure proper cooking methods, portion sizes, and garnishing standards are followed.
• Provide hands-on training and guidance to cooking personnel on advanced culinary techniques.
• Prepare and carve meats, sauces, and specialty dishes during peak service times, banquets, and special functions.
• Assume full responsibility for the kitchen in the absence of the Chef, including planning, organizing, and preparing all meals.
• Prep food products using standardized preparation techniques and recipes.
• Visibly assess food quality and cooking temperatures to ensure consistency and excellence.
• Other duties as assigned.

KEY STRENGTHS FOR SUCCESS

• Strong leadership and supervisory skills with the ability to manage a diverse kitchen team.
• Advanced culinary knowledge with attention to detail in flavor, presentation, and technique.
• Ability to remain calm and effective in high-pressure environments.
• Strong organizational and planning skills to support both daily operations and large functions.
• Commitment to maintaining food safety and sanitation standards.

PROFESSIONAL EXPERIENCE

Minimum 2 years of kitchen supervisory experience.

3 years of kitchen operations experience, including at least:

1 year in a lead cook role

1 year in a steward position

Equivalent combinations of education and experience will be considered.

ACADEMIC BACKGROUND

• ACF Certification, Culinary Arts degree, apprenticeship, and/or AOS Degree required.
• Medical, dental, and vision (HSA available)
• Company-paid disability & life insurance
• Employee Assistance Program
• 401(k) with match
• Employee hotel discounts
• Free Parking

Pay Rate: $65,000

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

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.