Sous Chef

We are seeking an experienced, hands-on Sous Chef to help lead a high-volume culinary operation in Nashville. This opportunity is ideal for a strong kitchen leader who thrives in a fast-paced environment and combines culinary knowledge with operational discipline, financial awareness, and a commitment to developing great teams. The Sous Chef will support day-to-day kitchen operations, helping oversee food quality, team performance, scheduling, cost management, cleanliness, and execution while creating a consistent and memorable guest experience. Key Responsibilities: Support daily culinary operations in a high-volume restaurant environment. Lead shifts, coordinate schedules, and manage real-time operational priorities. Maintain high standards for food quality, consistency, presentation, and cleanliness. Coach, train, and develop culinary team members. Monitor labor, operating costs, and overall kitchen performance. Ensure smooth execution during high-volume service periods. Respond quickly and professionally to changing operational needs. Identify opportunities to improve efficiency, execution, and the guest experience. Skills/Qualifications: 2+ years of restaurant management experience in a high-volume operation. Strong culinary knowledge with an understanding of ingredients, flavors, and food preparation. Demonstrated ability to lead, coach, and develop restaurant teams. Working knowledge of restaurant financials, labor management, scheduling, and operational controls. Strong communication, organization, and decision-making skills. Calm, adaptable, and solutions-focused in a fast-paced environment. Compensation: $65,000 to $85,000 base salary plus bonus and full compliment of benefits Due to the high volume of applications received, only qualified applicants will be contacted.