Sous Chef

Chef's Market; Tennessee; On-site; USD 40,000 - 55,000; Full time

Job summary

Chef's Market in Tennessee is seeking a passionate Sous Chef to support the Executive Chef in maintaining high food and service standards. The successful candidate will lead kitchen operations, supervise staff, and ensure quality food preparation.

Applicants should have a minimum of 2-3 years of experience in a restaurant or catering kitchen, along with strong organizational, communication, and leadership skills. This role requires a strong knowledge of food safety regulations and the ability to work in a fast-paced environment.

Qualifications

• Minimum 2‑3 years experience in a restaurant or catering kitchen.
• Prior supervisory or leadership role in a commercial kitchen.
• Strong knowledge of food safety and sanitation regulations.

Responsibilities

• Support the Executive Chef in ensuring high food and service standards.
• Lead kitchen operations, ensuring timeliness and cleanliness.
• Supervise kitchen staff, manage inventory, train and mentor team members.
• Ensure all standards and procedures are followed, maintaining food quality.
• Assume full kitchen operations in the absence of the Executive Chef.

Skills

Excellent communication

Organizational skills

Time-management skills

Knowledge of food safety

Job description

Sous Chef

Division/Department: Catering

Reports to: Executive Chef / Owners

Salary Grade: Salary

Experience: Restaurant, Catering, and supervisory experience preferred.

Responsibilities

• Support the Executive Chef in ensuring high food and service standards.
• Lead kitchen operations, set teamwork tone, maintain accuracy, timeliness, cleanliness and organization.
• Supervise kitchen staff, manage inventory, train and mentor team members.
• Ensure all standards and procedures are followed and maintain food quality.
• Assume full kitchen operations in the absence of the Executive Chef.

Qualifications

• Minimum 2‑3 years experience in a restaurant or catering kitchen.
• Prior supervisory or leadership role in a commercial kitchen.
• Strong knowledge of food safety and sanitation regulations.
• Excellent communication, organizational and time‑management skills.
• Ability to work in a fast‑paced, deadline‑driven environment.