Sous Chef

Grand Hyatt Nashville; Nashville (TN); On-site; USD 60,000 - 70,000; Full time

Benefits offered by this job

Medical, dental, vision

Disability & life insurance

Employee Assistance Program

401(k) with match

Hotel discounts

Paid vacation & sick time

Free parking

Job summary

Grand Hyatt Nashville is seeking a Sous Chef to support and oversee kitchen operations, coordinating cooks and staff to ensure high-quality meals and consistent presentation. As second-in-command, you’ll help maintain culinary standards and lead during the Chef’s absence.

You’ll train staff, supervise portions and garnishes, and prepare for peak service, banquets, and events. The role requires leadership, strong culinary knowledge, and a commitment to food safety.

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.
• 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 expertise

Calm under pressure

Organizational skills

Food safety

Education

ACF Certification

Culinary Arts degree

Apprenticeship

AOS Degree

Job description

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.

Benefits

• Medical, dental, and vision (HSA available)
• Company-paid disability & life insurance
• Employee Assistance Program
• Supplemental benefits
• 401(k) with match
• Employee hotel discounts
• Paid vacation & sick time
• Free Parking

Pay Rate: $65,000

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