Sous Chef Salary Range Per ( MIN=$52,000.00 MAX=$60,000.00 ) Knoxville, TN

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. As a thriving restaurant group, Kennedy Concepts emphasizes professionalism, dedication, and a warm ambiance that appeals to a diverse clientele seeking quality dining and hospitality experiences.

The role of Sous Chef at Kennedy Concepts is critical in ensuring the smooth running of kitchen operations while upholding the company’s high standards for food quality and guest satisfaction. The Sous Chef supervises the back of house (BOH) staff daily, guaranteeing that all company policies, procedures, and standards are consistently met. This leadership position requires a strong focus on facility profitability by managing labor costs, controlling waste, overseeing food and supply costs, and meeting operational budgets. Additionally, the Sous Chef works closely with the Executive Chef and General Manager in staff hiring, disciplinary actions, and fostering a positive workplace environment. The candidate must demonstrate exceptional leadership qualities such as hard work, loyalty, dedication, and honesty to inspire the entire BOH team.

In this role, the Sous Chef will ensure the highest quality food is prepared in a clean, sanitized kitchen that complies with health codes and passes regular health inspections with scores of 93 or higher. Responsibilities include managing inventory through weekly and monthly audits, enforcing portion control, reducing food waste, and maintaining all kitchen equipment to prevent costly repairs. A key component of the position involves maintaining vendor relationships, negotiating competitive prices, and verifying all purchases and deliveries meet company standards. The Sous Chef also plays a vital role in food innovation, creating new menu items, food specials, and ensuring all recipes and plating meet the company’s precise specifications.

Working in coordination with the Corporate Office, the Sous Chef is responsible for timely and accurate submission of all necessary documentation such as invoices and reports. Staffing duties involve creating effective weekly work schedules, ensuring appropriate staffing levels to meet business demands, and proactively managing hiring and termination decisions to maintain an optimal team size. Accountability and enforcement of company policies among the BOH staff are integral to sustaining operational efficiency and high-performance standards. Recognition and rewarding of excellent employee performance is also part of the Sous Chef’s leadership duties, motivating the team to maintain excellence in all facets of food preparation and customer service.

This opportunity at Kennedy Concepts offers a dynamic work environment where the Sous Chef is empowered to influence guest satisfaction and the overall success of the restaurant. Through dedicated leadership and operational management, the Sous Chef contributes significantly to achieving financial goals and delivering an exceptional dining experience that aligns with Kennedy Concepts’ mission and values.