Sous Chef — Lead Kitchen, Menu & Team Leadership

QED Hospitality; Nashville (TN); On-site; USD 55,000 - 65,000; Full time

Job summary

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.

Responsibilities

• 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.

Skills

Leadership skills

Communication skills

Problem-solving

Organizational skills

Cooking techniques

Education

High school diploma or GED

Formal culinary training

Job description

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.