Sous Chef

Homma Talent•Nashville, TN

10d•$75,000•Onsite

About The Position

The Hotel is seeking a Sous Chef to support the Executive Chef in leading the daily culinary operations of the hotel's main restaurant. This role is crucial for ensuring exceptional food quality, consistency, and seamless kitchen execution. The Sous Chef will act as a key leader in the back of house, responsible for mentoring the culinary team, upholding the hotel's culinary standards, and driving operational efficiency, food safety, and creativity. The position also involves supporting additional food and beverage outlets to maintain consistency and excellence across the property.

Requirements

A degree in Hospitality, Culinary Arts or Restaurant Management, or equivalent work experience
At least 3 years of experience in food and beverage management, with experience in outdoor or pool operations preferred
Three to five years of culinary experience in a professional kitchen, or one to two years in a supervisory or leadership culinary role
Strong working knowledge of kitchen operations, food production techniques, and culinary equipment
Ability to lead and develop a team of approximately 10 culinary employees
Proficiency in English (reading, writing, and speaking) and basic computer systems used in food & beverage operations
Candidates must be from Mexico or Canada due to visa restrictions (TN visa requirement).

Nice To Haves

Experience in outdoor or pool operations preferred

Responsibilities

Lead daily kitchen operations of the main restaurant, including station coordination, mise en place, service execution, inventory management, and overall culinary readiness.
Maintain a strong presence on the line during service, ensuring proper timing, plating standards, and quality control on every plate delivered to guests, in alignment with the Hotel's standards.
Recruit, train, and develop culinary staff; conduct performance evaluations and provide ongoing coaching and mentorship to ensure a motivated, disciplined, and technically skilled team.
Assist the Executive Chef in menu planning, recipe development, seasonal offerings, and food costing, contributing creative input while supporting financial performance and departmental budget goals.
Ensure all food safety, sanitation, and hygiene standards are consistently met through ongoing inspections and operational audits in compliance with brand, local, state, and federal regulations.
Collaborate with leaders from other F&B outlets and hotel departments to ensure smooth culinary operations during peak business periods, special events, and high-demand shifts.
Monitor incoming food products, ensuring quality specifications, proper portioning, and adherence to purchasing standards; oversee inventory control, requisitions, and supplier coordination.
Participate in departmental meetings, providing insight and recommendations for menu innovation, operational enhancements, and continuous culinary improvement.
Assist with planning and execution of special events, private dining experiences, tasting menus, and seasonal promotions.
Complete administrative responsibilities including labor scheduling, food cost reporting, inventory controls, and kitchen documentation.