Sous Chef

Chattanooga, TN, USA|

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $45,500.00 - $61,500.00

Benefits

401(k)

401(k) matching

Dental Insurance

Health Insurance

Paid Time Off

Vision Insurance

Job Description

We are a renowned hospitality establishment dedicated to providing exceptional dining experiences through culinary excellence and outstanding service. Our establishment prides itself on delivering high-quality food offerings in a dynamic and fast-paced environment. We cater to a diverse clientele, including individual diners, corporate events, and large-scale banquets, ensuring every meal is a memorable occasion. As a leader in the hospitality industry, we emphasize team collaboration, food safety, and creative menu planning to maintain our reputation for excellence. Our kitchen is staffed by dedicated culinary professionals who are passionate about their craft and committed to continuous improvement and innovation in food production and service.

We are currently seeking a passionate and experienced Sous Chef to join our culinary team and lead kitchen operations. This full-time role offers an exciting opportunity for a driven culinary professional to oversee daily food production and service, manage kitchen staff, and ensure adherence to high standards of food quality and safety. The ideal candidate will possess extensive experience in handling high-volume kitchen operations, particularly in hospitality environments with annual revenues of $6 million or more. This role demands strong leadership capabilities, excellent organizational skills, and a deep understanding of food production techniques and kitchen management.

As a Sous Chef, you will collaborate closely with the dietary department to accommodate special dietary needs and preferences, ensuring all guests receive tailored and satisfying meal options. You will also work with banquet coordinators to plan and execute large-scale events, maintaining smooth kitchen flow throughout busy periods. Inventory management and supply ordering will be key components of your responsibilities, ensuring optimal stock levels to meet service demands without waste.

Your leadership will foster a cooperative and motivated culinary team, enhancing overall kitchen performance and guest satisfaction. You will uphold the highest food safety and cleanliness standards in the kitchen environment, complying with all regulatory requirements and promoting a culture of safety and quality. This role offers the chance to contribute creatively to menu planning and help shape the dining experience offered by our establishment. Joining our team means becoming part of a committed group dedicated to culinary artistry and guest service excellence, where your skills will be valued and your growth supported.

Job Requirements

Minimum of 3 years experience as a sous chef or equivalent role
Culinary degree or relevant certification preferred
Strong leadership and communication skills
Ability to manage multiple tasks in a high volume kitchen
Knowledge of food safety regulations and standards
Ability to work flexible hours including evenings and weekends if necessary
Physical stamina to stand for long periods and handle kitchen demands

Job Qualifications

Proven experience as an sous chef or in a similar role within the hospitality industry in a high volume setting with a minimum of $6 million annually
Strong experience in events
Strong knowledge of food production techniques kitchen management and food service operations
Excellent team management skills with the ability to inspire and lead a diverse culinary team
Familiarity with dietary requirements and menu planning for various occasions including banquets
Exceptional organizational skills with attention to detail in all aspects of kitchen operations
Ability to work in a fast-paced environment while maintaining high-quality standards

Job Duties

Oversee daily kitchen operations ensuring efficient food production and service
Manage kitchen staff providing training guidance and support to foster a collaborative team environment
Ensure compliance with food safety regulations and proper food handling practices
Coordinate with the dietary department to accommodate special dietary needs and preferences
Monitor inventory levels ordering supplies as needed to maintain optimal stock levels
Collaborate with banquet coordinators to plan and execute large-scale events successfully
Maintain the cleanliness and organization of the kitchen area adhering to health and safety standards