Federales Nashville - Executive Sous Chef

Four Corners•Nashville, TN

38d•$75,000 - $80,000

About The Position

Four Corners is a leading, Chicago-based hospitality group that owns and operates unique establishments, each thoughtfully created to offer an exceptional social experience, creative menus, and superior service. We started with a neighborhood bar in 2001 and have since grown to 10+ venues across Chicago and are now growing nationally. We are excited to announce that Federales, our open-air tequila and taco concept, has opened in Nashville! Guests can look forward to fan-favorite tacos like Steak, Beer-Battered Cod, and Pork & Pineapple, alongside specialty dishes such as Smoked Brisket Nachos and Crispy Brussels Sprouts- all served with our signature house-made tortillas. By day, it's a laid -back spot to enjoy great food and drinks, while at night, it transforms to a fiesta vibe with an authentic drink menu featuring house-made margaritas. Our restaurant is searching for a creative and motivated Executive Sous Chef to expand their culinary skills and grow with us. In this position, you will act as the second in command in our kitchen to the Executive Chef. Our ideal candidate is a reliable and creative professional who will elevate and control food and labor cost, food preparation, menu development, and pricing and development of culinary team. This person will be reporting to the Executive Chef.

Requirements

At least 3+ years of Food and Beverage (F&B) industry and culinary experience in a similar role
Strong knowledge of cooking methods, kitchen equipment, and best practices
An effective communicator with a positive attitude and a team player mentality
Commitment to quality, accuracy, timeliness and results
Advanced troubleshooting, problem-solving, prioritizing, and multi-tasking skills
Excellent knowledge of BOH systems, ordering and inventory

Nice To Haves

Bilingual in English and Spanish a strong plus

Responsibilities

Successful culinary production operation under the direction of the Executive Chef
Opportunity to serve as the kitchen head for culinary operations in the absences of Executive Chef
Staying up to date on dining trends and new techniques
Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards
Manage areas of profit, stock, waste control and training within the kitchen
Assist with onboarding of BOH employees
The ability to work in a fast paced, high energy and demanding environment while maintaining the highest standard of professionalism
Ensures compliance with food handling and sanitation standards
Understand and manage local and government regulated food safety, risk prevention, fire prevention, hygiene practices, and emergency procedures to ensure the safety of all staff and guests
A flexible schedule with the ability to work day, evening and weekend hours as business needs require