Junior Sous Chef

Chattanooga, TN, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Weekend Shifts

Night Shifts

Benefits

Health Insurance

Paid Time Off

flexible schedule

Employee Discounts

Professional development opportunities

Retirement Plan

competitive salary

Job Description

Our company is a dynamic culinary establishment dedicated to innovative cooking and exceptional dining experiences. We pride ourselves on fostering a creative and collaborative kitchen environment where the art of food preparation meets operational excellence. As a leader in the culinary industry, our restaurant continuously seeks to push the boundaries of menu development and quality service, while supporting the growth and development of our kitchen team members. We value creativity, leadership, and a strong sense of teamwork as we deliver memorable dishes to our guests.

The Chef Tournant position is an exciting opportunity for culinary professionals looking to step into their first Sous Chef role. Serving as an entry-level Sous Chef, the Chef Tournant plays a crucial role in supporting daily kitchen operations and developing essential leadership skills. Reporting directly to the Executive Chef and other Sous Chefs, this position is designed for an individual who combines a genuine creative culinary voice with a strong operational foundation.

In this role, the Chef Tournant will take ownership of specific areas of menu development, using originality and imagination to create dishes that reflect a high standard of culinary skill and artistry. The position involves collaborating closely with the kitchen leadership team to maintain food quality, support kitchen staff, and ensure smooth service flow. As a hands-on leader, the Chef Tournant will begin leading sections of the kitchen, supervising line cooks, and assisting in training and mentoring team members. They will also help manage inventory, food costs, and maintain health and safety standards.

This role requires a flexible schedule including evenings, weekends, holidays, and the ability to thrive in a fast-paced, high-pressure environment. The Chef Tournant will have the opportunity to contribute creative ideas for menu development and daily specials, helping to shape the culinary direction of the kitchen. Compensation is reflective of experience and the position is typically salaried. This role offers a valuable pathway for culinary professionals aiming to grow into leadership positions and make a meaningful impact in a vibrant kitchen setting.

Job Requirements

A 4-year culinary degree or equivalent experience
Previous experience in a similar kitchen role required
Demonstrated ability to lead a station or section during service
Flexible availability including evenings, weekends, and holidays
Ability to stand and walk for 8 hours
Ability to work in a restrictive, warm environment
Ability to lift and/or carry up to 40 pounds
Must have eyesight enabling vision near and far
Must speak clearly and understand English
Finger dexterity to type and write
Ability to bend and stretch arms overhead
Beginning to develop leadership and decision-making skills
Ability to coordinate with a team and problem-solve during live service

Job Qualifications

A 4-year culinary degree or equivalent experience
Previous experience in a similar kitchen role required
Demonstrated ability to lead a station or section during service
Experience with food costing, inventory, and kitchen operations preferred
Beginning to develop leadership and decision-making skills
Solid understanding of food preparation, cooking methods, ingredients, equipment, and kitchen procedures
Ability to coordinate with a team and problem-solve during live service
Ability to manage time effectively under pressure
Ability to communicate clearly and effectively with kitchen staff and management
Working knowledge of kitchen management software and MS Office
Organized, dependable, and able to take initiative

Job Duties

Take ownership of specific areas of menu development, bringing originality and imagination to creating dishes
Support the Executive Chef and Sous Chef with daily kitchen operations including prep planning, station coordination, and service flow
Lead sections of the kitchen and supervise line cooks and kitchen staff during service
Assist with running service when the Sous Chef and Executive Chef are not available
Assist in training and mentoring kitchen staff and help ensure the team understands expectations
Help cross-train kitchen staff to ensure smooth daily operations
Contribute ideas for menu development and daily specials
Check the quality of raw and cooked food products to ensure standards are met
Ensure food quality, consistency, and presentation standards on every plate
Assist with plating guidelines, garnishes, and hands-on detail work for dish presentation
Determine food presentation and assist with creating food displays
Reduce food spoilage risk through proper rotation, storage, and stock management
Participate in ordering, stock rotation, and inventory checks
Monitor portioning and ingredient usage to control food costs and reduce waste
Set a positive example for guest relations and handle complaints during service
Assist with scheduling support and shift planning
Ensure compliance with health, safety, and sanitation standards
Communicate effectively with front-of-house staff and management
Perform other job-related duties as assigned