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Sous Chef Salary Range Per ( MIN=$52,000.00 MAX=$60,000.00 ) Knoxville, TN
Job Overview
Employment Type
Full-time
Compensation
Salary
Range $52,000.00 - $60,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
employee discount
401(k) retirement plan
Professional development opportunities
meal discounts
Job Description
Kennedy Concepts is a renowned hospitality company dedicated to enriching the lives of both its guests and team members. With a strong commitment to serving the highest quality food and bar drinks, Kennedy Concepts creates a clean, comfortable, and energetic dining environment that fosters legendary guest service. The company prides itself on treating its staff and guests like family, believing that its continued success depends on building and maintaining a team capable of delivering an exceptional dining experience every time. This mission revolves around creating unforgettable memories for guests while supporting and developing team members in a positive workplace culture.... Show More
Job Requirements
- High school diploma or equivalent
- Minimum 3 years of experience in a supervisory kitchen role
- Strong knowledge of food safety standards and kitchen operations
- Ability to manage labor and food costs effectively
- Excellent leadership and communication skills
- Ability to handle multiple priorities and work well under pressure
- Willingness to work flexible hours including nights, weekends and holidays
Job Qualifications
- High school diploma or equivalent
- Previous experience as a Sous Chef or similar role in a restaurant kitchen
- Strong leadership and team management skills
- Knowledge of food safety regulations and health codes
- Excellent organizational and inventory management abilities
- Proficient in cost control and budgeting
- Ability to train and develop kitchen staff
- Strong communication and interpersonal skills
- Ability to work in a fast-paced environment
- Culinary degree or certification preferred but not required
Job Duties
- Oversee all BOH staff’s daily duties and ensure company standards are met
- Ensure daily checklists, line check sheets and prep sheets are completed
- Lead BOH staff and provide strong leadership
- Collaborate with Executive Chef and GM on hiring, discipline and termination decisions
- Manage food, paper, and chemical costs and control labor expenses
- Complete weekly and monthly inventory and cost of goods sold reports
- Enforce portion control and proper cooking procedures
- Conduct BOH staff training and ensure adherence to training materials
- Maintain cleanliness and sanitation of BOH areas and equipment
- Follow maintenance schedules and coordinate repairs with Maintenance Supervisor
- Ensure health inspection scores meet or exceed 93
- Negotiate with suppliers and vendors for competitive pricing
- Maintain accurate inventory levels of all supplies
- Oversee food quality, recipes, and plate presentations to meet company standards
- Create and develop weekly/monthly food specials
- Submit required paperwork to Corporate Office on time
- Create weekly BOH work schedules and maintain proper staffing levels
- Hold BOH staff accountable to company policies
- Reward employees for excellent performance
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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