Sous Chef

Nashville, TN, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Day Shifts

Weekend Shifts

Benefits

competitive salary

Comprehensive benefits package

training and professional development

Employee discount for stays at Four Seasons hotels and resorts worldwide

Complimentary Dry Cleaning for Employee Uniforms

Complimentary employee meals

Additional property-specific benefits

Job Description

Four Seasons is a globally renowned luxury hospitality company celebrated for its exceptional service, elegant accommodations, and dedication to creating memorable experiences for guests around the world. With a presence in major cities and prestigious destinations, Four Seasons Hotels and Resorts is committed to excellence, innovation, and the cultivation of a supportive, inclusive workplace culture. The company’s ethos is rooted in valuing its employees as the foundation of delivering unique luxury experiences that reflect warmth and genuine care. At Four Seasons, the work environment promotes personal and professional growth, encouraging team members to push boundaries and continuously improve with integrity and passion.

Located in the vibrant SoBro neighbourhood of downtown Nashville, Four Seasons Nashville represents the dynamic spirit of Music City. This location serves as a social hub that immerses guests in the rich musical heritage, cultural artistry, and lively entertainment that define Nashville. Guests enjoy a unique blend of Southern hospitality and contemporary luxury, complemented by stunning views of the Cumberland River and Riverfront Park. The hotel features inviting restaurants, event spaces, a rooftop pool, and a spa that celebrates natural beauty and relaxation.

The Sous Chef at Bacco at Four Seasons Nashville plays an integral leadership role in the culinary team, directly supporting the Restaurant Chef to uphold the highest standards of food quality, presentation, and operational efficiency. This position requires a culinary professional who thrives in a fast-paced, detail-oriented environment, committed to excellence and the values of the Four Seasons brand. The Sous Chef leads by example, inspiring and mentoring the kitchen team while ensuring all aspects of food production, safety, and cost-control are meticulously managed.

This full-time role involves overseeing daily kitchen operations, managing inventory and labor costs, and contributing to menu development that aligns with seasonal trends and guest expectations. The Sous Chef is responsible for maintaining compliance with food safety regulations, fostering a culture of teamwork and continuous improvement, and delivering exceptional dining experiences that resonate with the authenticity of Nashville’s culinary landscape.

Four Seasons Nashville offers a competitive salary package and a comprehensive benefits program, along with abundant opportunities for professional development and advancement within a globally respected luxury brand. Employees also enjoy exclusive perks such as discounted stays at Four Seasons properties worldwide, complimentary uniform cleaning, and employee meals. Scheduling is typically structured for eight to ten-hour shifts, with the flexibility to work mornings, evenings, weekends, and holidays as required by the operational needs of the hotel. All candidates must be authorized to work in the United States unless currently holding a managerial role at another Four Seasons location.

Joining Four Seasons Nashville means becoming part of a passionate team dedicated to creating lasting impressions for guests through culinary excellence and personalized service. This role not only offers a platform to advance one’s culinary career but also the chance to be deeply involved in the culturally rich and musically inspired atmosphere of Music City.

Job Requirements

Authorization to work in the United States unless currently in a managerial role with another Four Seasons location
Ability to work full-time with availability for eight to ten-hour shifts including mornings, evenings, weekends, and holidays
Strong leadership and communication skills
Attention to detail and commitment to high standards of food quality and safety
Experience with labor and cost management
Knowledge of local, state, and federal food safety and hygiene regulations

Job Qualifications

College degree in Culinary Arts, Hospitality Management, or related field, or equivalent professional experience
Three to five years of culinary experience in a professional kitchen, or one to two years in a supervisory or leadership culinary role
Strong working knowledge of kitchen operations, food production techniques, and culinary equipment
Ability to lead and develop a team of approximately 10 culinary employees
Proficiency in English (reading, writing, and speaking) and basic computer systems used in food and beverage operations

Job Duties

Lead, train, coach, motivate, and discipline kitchen team members to ensure adherence to Four Seasons cultural values, core standards, and culinary excellence
Assist in menu planning, recipe development, and execution to ensure consistency, quality, and presentation of all food items
Oversee daily kitchen operations, ensuring smooth service execution and operational readiness
Manage labor planning, scheduling, food costs, purchasing, and inventory control to meet departmental financial goals
Ensure all food safety, sanitation, and hygiene standards are met according to Four Seasons, local, state, and federal regulations
Maintain quality control systems to ensure proper portioning, flavor consistency, and adherence to purchasing specifications
Monitor incoming food products to ensure quality standards and specifications are consistently met
Communicate effectively with culinary leadership and cross-functional teams to support operational needs and service excellence
Attend operational meetings and contribute to continuous improvement initiatives within the culinary department