Sous Chef Suites | Part-Time | Vanderbilt University Athletics

Oak View Group; Nashville (TN); On-site; Full time

Job summary

A leading company is seeking a passionate and experienced Sous Chef to join their culinary team in Nashville. This role involves overseeing food production, managing kitchen staff, and ensuring high-quality service in fast-paced stadium environments. The ideal candidate will have strong leadership skills, culinary expertise, and the ability to maintain excellent food safety standards.

Benefits

Health insurance

Dental insurance

Vision insurance

401(k) savings plan

401(k) matching

Paid time off

Qualifications

• 3-5 years experience as a Sous Chef or similar role.
• ServSafe certification or equivalent.
• Ability to work in a fast-paced, high-pressure environment.

Responsibilities

• Oversee kitchen operations and manage staff.
• Ensure food quality and sanitation standards are met.
• Deliver food and labor goals set by the Executive Chef.

Skills

Leadership

Communication

Organization

Customer Service

Creativity

Education

Culinary degree or equivalent experience

Tools

Point of Sale systems

Kitchen management software

Job description

Overview

The Sous Chef is a key member of the culinary team at Vanderbilit, responsible for assisting the Executive Chef in managing all aspects of food production and service in their assigned Club or Suite Level. This role demands a passionate and experienced culinary professional with strong leadership skills, a keen eye for detail, and the ability to thrive in a fast-paced, high-pressure environment. The Sous Chef will oversee kitchen operations, manage staff, and ensure the consistent delivery of high-quality food across all stadium food service areas in the Club and Suite areas.

This role pays an hourly rate of $25.00 - $30.00

Benefits for FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).

This position will remain open until September 5, 2025.

Responsibilities

• Provides a two-way line of communication between BOH & FOH during events, expediting food to events

• Enforces sanitation and quality controls of food standards for Club and Suites

• Sets all kitchen guidelines are being followed by staff at all times

• Responsible for delivering food and labor goals set by the General Manager and Executive Chef

• Maintains proper inventory controls

• Coordinate with the lead steward to ensure maintenance of all kitchen equipment, event set ups & break downs are in line with event needs

• Approach all encounters with guests and employees in a friendly and service-oriented manner

• Always comply with OVG standards and regulations to encourage safe and efficient facility operations

• Have thorough working knowledge of menus and preparation skills required to produce food according to facility standards

• Assist in controlling costs by maintaining food cost within budgeted guidelines as determined by the Executive Chef

• Ensure the completion of necessary food and station preparations prior to events in order to ensure that guests are served promptly and efficiently

• Supervises and assists in the food preparation for Catering, as well as other depts as required, following specifications of Banquet Event Orders. Ensures banquet items are completed on time and check with Director of Suites or Director of Clubs for time, cover count or any other changes

• Maintains the “Clean as You Go” policy. Be responsible for maintaining the sanitation and cleaning schedule of the kitchen. Keeps all storage areas neat, orderly, and clean

• Supervise and assist with the breakdown of commissary kitchens / concessions stands / concession spaces and kitchen line, ensuring proper storage of food and equipment at the end of each meal period following HACCAP regulations

• Supervise and coordinate kitchen staff, ensuring efficient workflow and adherence to recipes and standards.

• Performs other duties as assigned

Supervisory ResponsibilitiesCarries out supervisory responsibilities in accordance with OVG policies and applicable laws. Responsibilities include interviewing, hiring and training employees as well as planning, assigning and directing work, appraising performance, rewarding, disciplining employees in conjunction with Human Resources.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience

• Minimum of 3-5 years of experience as a Sous Chef or similar role, preferably in a high-volume environment such as a stadium, hotel, or large restaurant.

• Culinary degree or equivalent professional experience.

• Strong knowledge of culinary techniques, food safety, and sanitation practices.

• Proven ability to lead and motivate a team.

• Excellent organizational and time-management skills.

• Ability to work in a fast-paced and demanding environment.

• Strong communication and interpersonal skills.

• Proficiency in kitchen management software and point-of-sale systems.

• ServSafe certification or equivalent.

• Ability to work flexible hours including nights, weekends, and holidays.

• Must maintain local Health Codes and sanitation HACCP

• Results oriented individual with the ability to meet required budgetary goals

• Excellent organizational, planning, communication and inter-personal skills

• Ability to undertake and complete multiple tasks

Skills and Abilities

• Ability to use and maintain basic food service and kitchen equipment

• Ability to train others in the use of basic food service and kitchen equipment

• Strong analytical and mathematic skills in relation to the culinary profession and Food and Beverage industry

• Strong communication skills and the ability to read, write, and understand English

• Ability to interact with all levels of staff Ability to quickly identify problems and resolve them

• Excellent organizational and planning skills

• Strong customer service orientation

• Excellent communication and interpersonal skills

• Ability to work with limited supervision

• Ability to interact with all levels of staff including management

• Ability to work irregular hours as dictated by the event schedule, including nights, weekends and holidays

• Creative and ability to create unique dining experiences

• Ability to be creative with food presentations and maintain a quality product.

• Must maintain local Health Codes and sanitation

Computer Skills

Proficient in Microsoft Office platforms, as well as Point of Sale software (Micros, Clover, Square, Tapn2, other)

Other Qualifications:

• Food Safety Certification

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand and walk. The employee must regularly lift and/or move up to 50 pounds.