Sous Chef - TC Restaurant Group

TC Restaurant Group; Nashville (TN); On-site; USD 45,000 - 75,000; Full time

Job summary

An established industry player in the hospitality sector is seeking a Sous Chef to lead kitchen operations. This role is pivotal in maintaining food quality, safety, and timely service while overseeing staff training and menu implementation. The ideal candidate will possess a strong culinary background, proven leadership abilities, and exceptional organizational skills. Join a dynamic team where your contributions will directly impact the dining experience and operational success. If you thrive in a fast-paced environment and have a passion for culinary excellence, this is the perfect opportunity for you.

Qualifications

• 5+ years experience in high volume food operations required.
• Strong culinary and administrative skills essential.

Responsibilities

• Oversee kitchen operations, ensuring food quality and safety.
• Assist in hiring, training, and scheduling kitchen staff.

Skills

Culinary Knowledge

Leadership Skills

Organizational Skills

Communication Skills

Technical Cooking Skills

Creative Skills

Analytical Thinking

Education

5+ years in food and beverage operations

Extensive culinary background

Tools

Kitchen Equipment

Job description

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Join to apply for the Sous Chef - TC Restaurant Group role at TC Restaurant Group

POSITION SUMMARY: This role’s primary function is to oversee all kitchen operations including ordering, inventory, and is responsible for all food coming out of the kitchen under the direction of the Executive Chef. The Sous Chef is responsible for monitoring the quality of the food, following all safety regulations, and ensuring food comes out in a timely manner. They will also play an integral role in implementing new menu entrees or specials. The Sous Chef is to assist the Executive Chef with coordinating, scheduling, hiring, and training all kitchen staff and maintaining a clean kitchen and safe work environment. All duties are to be performed in accordance with departmental and property policies, practices, and procedures.

Sous Chefs are expected to work between 40 - 50 hours weekly, with an average 5-day work week. Schedules are tentative and hours expected can be dependent on business levels, special events, holidays, etc.

Key Responsibilities

• Oversee Food and Kitchen operations
• Establish operating policies and staff schedules for the operation of kitchens to achieve maximum service at desired profit levels
• Maintain effective food cost, labor costs, budgets, and forecasts to achieve profit objectives and desired standards
• Assist the Executive Chef in administrative duties, ensuring full completion and timeliness
• Maintain close supervision with daily monitoring of all food outlets and staff, food quality, production, products, and presentation
• Assisting the Executive Chef with hiring, training, and scheduling of all culinary employees
• Oversee new menu implementation including seasonal and specialty entrees
• Manage employee relation issues, record keeping, and progressive discipline under the direction of the Executive and Regional Chefs
• Assist with food and paper good ordering and purchasing all while staying within the projected budget
• Performs other administrative duties as assigned.
  
  

ESSENTIAL FUNCTIONS/SKILLS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:

• Excellent knowledge of culinary ingredients and practices
• Technical cooking skills
• Creative skills
• Proven leadership skills and the ability to motivate staff
• Ability to delegate tasks
• Ability to work in challenging environments, while maintaining high standards
• Incredible organizational skills and attention to detail, while being able to multi-task.
• Excellent interpersonal skills as well as articulate communication, both written and verbal.
• Demonstrated experience in administrative and clerical skills including report writing, recordkeeping, scheduling, and spreadsheet preparation.
• Ability to function well in a collaborative, team-oriented environment, managing the needs of multiple departments at once.
• An ownership mentality with the ability to think independently, self-learn, and develop ideas that lead to positive change/improvements for the department.
• Well-versed in analytical and critical thinking.
• Must be able to accept feedback and changes readily, both in job responsibilities as well as work environment.
• The use of discretion and maintaining high levels of confidentiality are absolutely required.
  
  

IN ADDITION TO THE AFOREMENTIONED ESSENTIAL JOB FUNCTIONS, THE EXECUTIVE CHEF WILL BE EVALUATED ON THE FOLLOWING LEADERSHIP QUALITIES:

• Accountability
• Development
• Working relationships
• Judgment
• Quality of work
• Job skills knowledge
• Organization
• Punctuality
• Productivity
• Adherence to Policy
• Confidentiality
• Written communication
• Verbal communication
• Attitude
• Teamwork
  
  

Education/Working Knowledge/ Experience Requirements

• Minimum 5 years’ experience in high volume food and beverage operations
• Must have extensive culinary background, people skills and administrative skills
• Extensive knowledge of all kitchen equipment and operations is a must
• Thorough understanding of profit and loss management
• Previous hands-on experience in presenting culinary training and development of new programs
• Communicate effectively in English both verbally and written forms
• Professional appearance and demeanor are a must
  
  

TC Restaurant Group is an Equal Opportunity Employer.

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Temporary

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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