Sous Chef - Lead Fine-Dining Kitchen (Flexible Schedule)

Fleming's Prime Steakhouse; Knoxville (TN); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical

Dental

Vision

401k

Job summary

Fleming’s Prime Steakhouse & Wine Bar in Knoxville, TN seeks a Sous Chef to lead kitchen operations, maintain high-quality food production, and mentor team members in a fast-paced casual dining setting.

You will ensure recipe adherence, safety and sanitation, and contribute to a welcoming guest experience while upholding Fleming’s principles. Candidates should have at least 2 years of kitchen supervisory or management experience, be 21+, and eligible to work in the United States.

Qualifications

• Minimum of 2 years in kitchen supervisory or kitchen management roles.
• Minimum of 2 years of polished casual or fine dining experience preferred.
• Availability to work a flexible schedule.
• Legal authorization to work in the United States.
• Must be at least 21 years of age.
• Basic computer proficiency is preferred.

Responsibilities

• Drive high-quality employee standards by maintaining a fully staffed kitchen and fostering an inclusive environment.
• Implement security protocols to ensure safety of employees and guests.
• Oversee setup and production areas to maximize productivity and minimize waste, including line checks and expo management.
• Ensure all menu items are prepared to recipe and presented to Fleming’s standards.
• Uphold safety and sanitation practices and maintain clean facilities.
• Champion Fleming’s Principles & Beliefs and foster a positive team culture.

Skills

Kitchen supervision

Fine dining experience

Flexible schedule

Legal work authorization

21+ age

Computer proficiency

Job description

Fleming’s Prime Steakhouse & Wine Bar in Knoxville, TN seeks a Sous Chef to lead kitchen operations, maintain high-quality food production, and mentor team members in a fast-paced casual dining setting.

You will ensure recipe adherence, safety and sanitation, and contribute to a welcoming guest experience while upholding Fleming’s principles. Candidates should have at least 2 years of kitchen supervisory or management experience, be 21+, and eligible to work in the United States.