Sous Chef

Zohorecruit; Nashville (TN); On-site; USD 68,000 - 83,000; Full time

Benefits offered by this job

Insurance plans

401(k) match

Relocation bonus

Hotel accommodation

Employee stays

Meals & dry cleaning

Job summary

Homma Talent is seeking a Sous Chef to support the Executive Chef in leading the hotel's main restaurant in Nashville. You will oversee daily kitchen operations, mentor a team of about 10 culinary staff, ensure exceptional food quality and consistency, and drive safety, cost control and cooking standards across the back of house.

Requirements include a degree in Hospitality, Culinary Arts or Restaurant Management, plus 3–5 years of culinary leadership. Proficiency in English is expected.

Qualifications

• Degree in Hospitality, Culinary Arts or Restaurant Management or equivalent experience.
• 3–5 years of culinary leadership experience.
• Strong knowledge of kitchen operations and food production techniques.

Responsibilities

• Lead daily kitchen operations of the main restaurant, including station coordination and mise en place.
• Maintain line presence during service, ensuring timing, plating standards, and quality control.
• Recruit, train, and develop culinary staff with coaching and mentorship.
• Assist Executive Chef in menu planning, recipe development, and food costing.
• Ensure food safety, sanitation, and hygiene standards through ongoing audits.
• Collaborate with F&B and hotel teams to ensure smooth operations during peak periods.
• Oversee inventory, purchasing standards, and supplier coordination.
• Participate in events and seasonal promotions; manage labor scheduling and kitchen documentation.

Skills

Leadership

English

Team development

Food safety

Education

Hospitality/Culinary Arts/Restaurant Management degree

Tools

POS systems

Job description

Nashville, United States | Posted on 09/23/2026

Homma Talent is a specialized hospitality recruitment agency whose vision is to bridge the gap in the hospitality industry's labor shortage in the U.S. by creating a better future for Mexican and Canadian talent.

Job Description

Write your own music city story. Let us show you the real Nashville, connecting you to the creative spirit of the city’s artisans. The Hotel is the new social hub of downtown Nashville’s SoBro neighborhood, just steps from music, sports and entertainment. Feel the rhythm of our vibrant restaurants and event spaces, and the harmony of our Spa and rooftop pool – celebrating nature with views of the Cumberland River and Riverfront Park.

We are looking for a Sous Chef that supports the Executive Chef in leading the daily culinary operations of the hotel's main restaurant, ensuring exceptional food quality, consistency, and seamless kitchen execution. This role plays a key leadership role in the back of house, mentoring the culinary team, upholding the hotel's culinary standards, and driving operational efficiency, food safety, and creativity. The Sous Chef also supports additional food and beverage outlets as needed to maintain consistency and excellence across the property.

Responsibilities:

• Lead daily kitchen operations of the main restaurant, including station coordination, mise en place, service execution, inventory management, and overall culinary readiness.
• Maintain a strong presence on the line during service, ensuring proper timing, plating standards, and quality control on every plate delivered to guests, in alignment with the Hotel's standards.
• Recruit, train, and develop culinary staff; conduct performance evaluations and provide ongoing coaching and mentorship to ensure a motivated, disciplined, and technically skilled team.
• Assist the Executive Chef in menu planning, recipe development, seasonal offerings, and food costing, contributing creative input while supporting financial performance and departmental budget goals.
• Ensure all food safety, sanitation, and hygiene standards are consistently met through ongoing inspections and operational audits in compliance with brand, local, state, and federal regulations.
• Collaborate with leaders from other F&B outlets and hotel departments to ensure smooth culinary operations during peak business periods, special events, and high-demand shifts.
• Monitor incoming food products, ensuring quality specifications, proper portioning, and adherence to purchasing standards; oversee inventory control, requisitions, and supplier coordination.
• Participate in departmental meetings, providing insight and recommendations for menu innovation, operational enhancements, and continuous culinary improvement.
• Assist with planning and execution of special events, private dining experiences, tasting menus, and seasonal promotions.
• Complete administrative responsibilities including labor scheduling, food cost reporting, inventory controls, and kitchen documentation.
  

Requirements

• A degree in Hospitality, Culinary Arts or Restaurant Management, or equivalent work experience
  
• At least 3 years of experience in food and beverage management, with experience in outdoor or pool operations preferred
  
• Three to five years of culinary experience in a professional kitchen, or one to two years in a supervisory or leadership culinary role
  
• Strong working knowledge of kitchen operations, food production techniques, and culinary equipment
  
• Ability to lead and develop a team of approximately 10 culinary employees
  
• Proficiency in English (reading, writing, and speaking) and basic computer systems used in food & beverage operations
  
• Due to visa restrictions, at the moment we are only accepting candidates from Mexico and Canada. The limitation to Mexican and Canadian nationals is a legal requirement tied to the specifics of the TN visa, not a preference of the employer.

$75,000 USD annual gross salary

Relocation Bonus up to 8% of the annual salary

Insurance Plans

401(K) Company Match

Excellent training and dev elopment opportunities within Hotel’s global network

Up to 1 month of accommodation at the hotel

Complimentary stays with exclusive employee rates at Hotel properties worldwide

Complimentary employee meals and dry cleaning for uniforms