Sous Chef

QED Hospitality; Nashville (TN); Sur place; USD 55 000 - 65 000; Plein temps

Résumé du poste

A prominent restaurant operations management group is seeking a Sous Chef to oversee kitchen management and ensure quality standards. The ideal candidate will have a minimum of 2 years of professional kitchen experience and strong leadership skills. Responsibilities include training line staff, managing food budgeting, and developing creative menus in a fast-paced environment. A passion for cooking and commitment to continuous professional growth are essential. This full-time position is based in Nashville, Tennessee and offers a dynamic work atmosphere.

Qualifications

• Minimum of 2 years’ professional kitchen experience, including prep cook or line cook roles.
• Expertise in large‑quantity cooking and proficiency in garde manger, broiler, and saucier stations.
• Strong understanding of recipe standards, cooking techniques, and plating/presentation.

Responsabilités

• Oversee all kitchen management and ensure standards are met.
• Train, mentor, and lead all line staff to achieve service and safety standards.
• Create and develop menu items to recipe standards efficiently.

Connaissances

Leadership skills

Communication skills

Problem-solving

Organizational skills

Cooking techniques

Formation

High school diploma or GED

Formal culinary training

Description du poste

Sous Chef – QED Hospitality

Base Pay Range: $55,000.00/yr - $65,000.00/yr

QED Hospitality is a restaurant operations management group focused on running Food & Beverage operations in boutique hotels and exclusive sites nationally.

As a Sous Chef, you will oversee all kitchen management, support the Executive Chef and restaurant staff, and ensure standards are met. You will train, mentor, and lead all line staff to achieve service and safety standards in a fast‑paced environment.

Key Responsibilities

• Overseeing food budgeting and optimizing food costs
• Maintaining recipe standards
• Managing kitchen pantry and stock levels
• Developing relationships with purveyors and ordering supplies as needed
• Preparing and producing menu items to recipe standards efficiently
• Mastering garde manger, broiler, saucier, and large quantity cooking according to specifications
• Controlling food production in all work areas including proper cooking methods, times, and temperatures
• Familiar with all phases of food preparation techniques
• Responsible for creative menu development, shift management, hiring, training, and retaining culinary talent
• Adhering to kitchen maintenance and sanitation programs and managing staff education
• Maintaining current and accurate information regarding menu (preparation techniques, seasonings, ingredients, plate presentation)

Qualifications

• High school diploma or GED required; formal culinary training a plus.
• Minimum of 2 years’ professional kitchen experience, including prep cook or line cook roles.
• Proven leadership skills with the ability to recruit, train, mentor, and retain a high-performing team.
• Strong understanding of recipe standards, cooking techniques, and plating/presentation.
• Expertise in large‑quantity cooking and proficiency in garde manger, broiler, and saucier stations.
• Experience with food budgeting, cost control, inventory management, and working with purveyors.
• Deep knowledge of food safety, sanitation, and allergy/dietary protocols.
• Ability to maintain a clean, organized, and safe kitchen environment while ensuring operational efficiency.
• Strong organizational, problem‑solving, and communication skills.
• Willingness to work nights, weekends, holidays, and overtime.
• Professional appearance and commitment to company standards.
• Passion for cooking, menu development, and continuous professional growth.
• Ability to work effectively as part of a team, fostering a respectful, collaborative atmosphere.

Physical, Mental and Environmental Demands

Mobility and dexterity to move large, heavy objects up to 100 pounds; manual dexterity for kitchen utensils and food handling; ability to stand and walk for at least 8 hours. Must tolerate industry standard chemicals used for cleaning and sanitizing, work at a fast pace, and respond to visual and oral cues.

Seniority Level

Mid‑Senior level

Employment Type

Full‑time

Job Function

Production