Job Overview
Employment Type
Full-time
Compensation
Salary
Range $70,000.00 - $75,000.00
Work Schedule
Standard Hours
Benefits
competitive salary
performance-based bonuses
growth opportunities
Collaborative environment
Paid Time Off
Health Insurance
Professional Development
Job Description
Dos Santos is a vibrant and innovative Mexican restaurant located in Nashville, Tennessee, known for its chef-driven approach to Mexican cuisine. Unlike traditional taco spots, Dos Santos emphasizes bold flavors, artistic presentations, and a commitment to scratch cooking, making it a high-energy dining destination focused on authentic culinary experiences. The restaurant fosters a lively atmosphere where food, hospitality, and culture intersect, creating an inviting space for guests and employees alike. With a firm foundation in quality and creativity, Dos Santos continues to evolve its culinary offerings, pushing boundaries in Mexican food with a fresh and contemporary perspective.
The Executive Sous Chef position at Dos Santos is a unique leadership opportunity designed for an experienced culinary professional who is passionate about Mexican cuisine and eager to lead a dynamic kitchen team. This role goes beyond basic management, emphasizing leadership, mentorship, and active involvement in the evolution of the kitchen's operations and menu. The successful candidate will work closely with ownership and culinary leadership to execute and refine the menu, which is expanding beyond traditional tacos into larger format dishes, shareable plates, and house-made components such as a dedicated tortilla program.
In this role, the Executive Sous Chef will lead daily kitchen operations with precision and urgency, ensuring that all food meets high standards of quality, consistency, and presentation. The position demands a hands-on leader who thrives under pressure and has a strong commitment to cleanliness, food safety, and operational excellence. The ideal candidate will also play a critical role in hiring, onboarding, and developing a motivated back-of-house team, emphasizing growth and collaboration. With a competitive salary ranging from $70,000 to $75,000 plus performance-based bonuses, along with opportunities for advancement within a multi-unit, expanding concept, Dos Santos offers a creative and supportive environment for culinary professionals who want their contributions to shape the future of the restaurant. This role is perfect for someone driven by innovation, leadership, and a deep respect for authentic Mexican culinary traditions.
The Executive Sous Chef position at Dos Santos is a unique leadership opportunity designed for an experienced culinary professional who is passionate about Mexican cuisine and eager to lead a dynamic kitchen team. This role goes beyond basic management, emphasizing leadership, mentorship, and active involvement in the evolution of the kitchen's operations and menu. The successful candidate will work closely with ownership and culinary leadership to execute and refine the menu, which is expanding beyond traditional tacos into larger format dishes, shareable plates, and house-made components such as a dedicated tortilla program.
In this role, the Executive Sous Chef will lead daily kitchen operations with precision and urgency, ensuring that all food meets high standards of quality, consistency, and presentation. The position demands a hands-on leader who thrives under pressure and has a strong commitment to cleanliness, food safety, and operational excellence. The ideal candidate will also play a critical role in hiring, onboarding, and developing a motivated back-of-house team, emphasizing growth and collaboration. With a competitive salary ranging from $70,000 to $75,000 plus performance-based bonuses, along with opportunities for advancement within a multi-unit, expanding concept, Dos Santos offers a creative and supportive environment for culinary professionals who want their contributions to shape the future of the restaurant. This role is perfect for someone driven by innovation, leadership, and a deep respect for authentic Mexican culinary traditions.
Job Requirements
- minimum of 3 5 years of leadership experience in a high-volume kitchen
- knowledge of Mexican cuisine or willingness to learn extensively
- strong leadership and communication skills
- ability to work effectively under pressure
- commitment to maintaining high food quality and safety standards
- willingness to participate in hiring and team development processes
- ability to work flexible hours including nights and weekends
Job Qualifications
- 3 5+ years of leadership experience in a high-volume, chef-driven kitchen
- strong understanding of Mexican cuisine or a deep respect and desire to learn it
- effective leadership skills with the ability to command a kitchen while building trust and culture
- ability to thrive under pressure and bring solutions not excuses
- detail-oriented and highly organized
- passion for developing people and building a strong team
Job Duties
- work directly with ownership and culinary leadership to execute and evolve the menu
- lead daily kitchen operations with precision, urgency, and accountability
- train, mentor, and develop a strong, motivated back-of-house team
- maintain high standards for food quality, consistency, and presentation
- drive systems that ensure speed, organization, and clean execution during high-volume service
- assist in hiring, onboarding, and building a top-tier culinary team
- uphold cleanliness, food safety, and operational excellence at all times
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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