Sous Chef - Ole Red BNA

Rooted in the unparalleled country music history of the Grand Ole Opry, Opry Entertainment Group (OEG) produces multi-platform entertainment experiences through its growing portfolio of entertainment venues and media – including the world-famous Grand Ole Opry, the iconic Ryman Auditorium, WSM Radio, Ole Red (in partnership with Blake Shelton) and Circle, a television and video‑on‑demand network. The Sous Chef will create and execute the menu recipes defined by the Ole Red brand for the location in the Nashville International Airport. This individual will oversee the staff and details related to the production and execution of the menu items. Responsibilities Manage food production and presentation while leading the culinary team to achieve exceptional standards of excellence and exceed guest experience expectations. Uphold menu and recipes to Ole Red standards. Foster a strong, cohesive team environment where individuals are rewarded and recognized for outstanding performance. Select, train, and develop culinary team in all aspects of the business to prepare them for future growth opportunities throughout the company. Responsible for meeting the budgeted cost of goods and culinary labor costs to meet and/or exceed financial goals/objectives of the restaurant. Maintain proper purchasing and inventory levels of all food, beverage, and non‑food and beverage products based on fiscal business projections. Process all invoices accurately and in a timely fashion, as well as conduct audits with Accounting as required. Train culinary team on the maintenance, cleaning, and operation of all kitchen and service equipment, ensuring that the highest levels of safety and sanitation are achieved. Ensure understanding of and compliance with all food‑ and beverage‑related federal, state, and local rules/regulations, as well as all Ole Red policies and procedures. Uphold Ole Red's standard operating procedures (SOPs), including strict controls over loss prevention. Able to make decisions in the absence of Executive Sous Chef and General Manager. Perform other duties as assigned. Qualifications Education High school diploma or equivalent required Bachelor's degree in Culinary or Hospitality preferred Experience 3+ years restaurant culinary experience required 2+ years in culinary management Experience opening a new restaurant is preferred Knowledge, Skills, and Abilities Intermediate computer skills with Microsoft Office and familiarity with POS system functionality Excellent verbal and written communication skills Financial background with proven ability to identify opportunities for revenue enhancement and fiscal management Excellent analytical and problem resolution skills with the ability to proactively recommend solutions Strong leadership and managerial skills that include the ability to coach, develop, and clearly communicate expectations Licenses / Certifications ServSafe certification required Must meet all requirements to receive required airport SIDA badge, including successful completion of a background check #J-18808-Ljbffr Ryman Hospitality Properties