Sous Chef

Nashville, TN, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $53,300.00 - $76,700.00

Work Schedule

Weekend Shifts

Night Shifts

Benefits

Paid Time Off

Medical insurance

Dental Insurance

Vision Insurance

401(k)

Employee Discounts

flexible schedule

Job Description

Constellation Brands is a globally recognized leader in the production and marketing of alcoholic beverages, specializing in beer, wine, and spirits. With a broad operational footprint spanning the U.S., Canada, Mexico, New Zealand, and Italy, the company has established itself as a dominant player in the beverage industry. It is a Fortune 500 company and has earned multiple prestigious accolades such as Fortune's "World's Most Innovative Companies" award in 2016 and "World's Most Admired Companies" award in 2017. At the core of Constellation Brands' identity is a strong commitment to its values, which influence its culture, business strategies, and growth outlook. Known for fostering an inclusive and innovative environment, the company emphasizes the importance of elevating life experiences, which is reflected in its mission to "elevate life with every glass." Their workforce is made up of motivated and diverse individuals who collaborate to uphold these standards and drive the company towards future success. The company offers a full-time employment opportunity with competitive salaries and comprehensive benefits, aiming to attract highly skilled professionals eager to contribute meaningfully to the brand's legacy and ambitions.

The role of Sous Chef is vital within Constellation Brands’ hospitality and culinary operations. Situated in Nashville, Tennessee, the position involves supporting and managing the culinary execution for a la carte dining services along with additional on-site programming. The Sous Chef works under the guidance of Culinary Leadership and Hospitality Leadership to ensure the highest standards of food preparation, presentation, and timing, which are critical to delivering outstanding guest experiences. This position demands strong leadership qualities as it requires managing kitchen teams with clarity, professionalism, and composure during fast-paced service periods. The Sous Chef’s responsibilities include supervising kitchen operations including prep, service, and clean-up, mentoring staff, controlling inventory and costs, and ensuring strict adherence to food safety and sanitation standards. The role is designed for someone who thrives in a dynamic culinary environment and is capable of balancing multiple tasks while maintaining the quality and hospitality the brand is known for. Compensation for this role ranges from $53,300 to $76,700 annually, reflecting factors such as experience, location, and qualifications. Benefits include paid time off, medical, dental, and vision insurance, 401(k) plans, and other employee perks, making it a well-rounded opportunity for culinary professionals committed to excellence and growth. The company values diversity and inclusivity, offering equal employment opportunities without discrimination based on any protected category.

Job Requirements

Must be at least 21 years of age
Ability to reach bend stoop and lift up to 40 pounds on a regular basis
Ability to work in a standing position for long periods of time
Must be able to work nights weekends and some holidays
Ability to sit and/or stand for long periods of time and work on a computer for extended periods
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

Job Qualifications

Ability to communicate clearly and effectively
Exceptional hygiene and grooming habits
Ability to speak read and understand basic cooking directions
Experience in leading culinary teams preferred
Knowledge of food safety and sanitation practices
Strong organizational and multitasking skills
Culinary degree or equivalent experience preferred

Job Duties

Execute daily a la carte service with precision ensuring timing presentation and quality meet established standards
Check and determine staffing needs on a regular basis and cut and add labor as needed
Lead kitchen teams by example providing clear direction steady leadership and hands-on support throughout prep and service
Mentor line cooks and prep cooks reinforcing standards accountability and professional communication
Oversee daily prep setup breakdown and post-service resets to ensure organization cleanliness and efficiency
Maintain food safety sanitation and quality standards across all event operations
Assist with inventory management ordering and cost control focusing on minimizing waste
Communicate clearly and professionally with all departments to ensure smooth execution and consistent guest experiences
Contribute feedback and ideas to improve workflows menus and execution strategies
Support event and banquet operations as needed ensuring flexibility during high-volume or peak periods
Take ownership mindset of kitchen operations in the absence of the Chef De Cuisine ensuring standards are upheld across all services