Executive Sous Chef

This job opportunity is with a prestigious fine-dining restaurant located in Chattanooga, Tennessee, known for its commitment to delivering Michelin-level cuisine. The establishment prides itself on an elite culinary experience that blends creativity, precision, and discipline, aiming to stand out in the competitive world of high-end gastronomy. Chattanooga's vibrant food scene is enriched by this restaurant's dedication to exceptional quality, innovation, and an unwavering pursuit of excellence in every aspect of the dining journey, from preparation to presentation.

The role offered is for an Executive Sous Chef, a key leadership position designed for a culinary professional ready to operate at the highest standards of the industry. This role involves working directly with an acclaimed Executive Chef and a world-class culinary team to create and execute seasonal, technique-driven menus that meet Michelin-level expectations. The Executive Sous Chef will not only contribute to the kitchen’s operational excellence but also mentor and develop upcoming culinary talent, ensuring consistency and growth throughout the entire brigade. This position offers a rare opportunity to be part of a culture that values both creativity and discipline, fostering innovation while maintaining meticulous attention to detail.

Compensation for this role is highly competitive, with a base salary ranging from $110,000 to $115,000, complemented by performance bonus potential. The schedule is balanced to support both professional excellence and personal quality of life, recognizing the intensity of the fine-dining kitchen environment while promoting a sustainable work-life balance. There is a clear pathway for career growth within this Michelin-caliber, high-performance restaurant group, which champions leadership development and collaboration.

The Executive Sous Chef will be responsible for ensuring food cost control, managing kitchen systems, and overseeing inventory with precision. A commitment to safety and the highest food standards is non-negotiable. The ideal candidate will demonstrate a culinary degree alongside 3 to 5 years of experience in fine dining or Michelin/James Beard-caliber kitchens, showcasing proven expertise in leading disciplined teams and executing flawless dishes consistently.

This position seeks a hands-on leader who can navigate the pressures of a demanding kitchen with calm and confidence, mentoring the team to uphold world-class hospitality and innovative cuisine. Passion for the culinary arts, coupled with a drive towards perfection and operational excellence, marks the candidate who will thrive in this role and contribute significantly to the restaurant’s continued reputation and success.