Sous Chef

Hawkers Asian Street Food • Nashville, TN

66d

About The Position

The Sous Chef is a key member of the restaurant leadership team, supporting the Executive Chef in kitchen operations, culinary execution, team development, and financial performance. This hands-on leader sets an example on the line, maintains high standards, and develops BOH talent. The role contributes directly to food and labor costs, kitchen sanitation, equipment maintenance, and supply management. It is a full-time, salaried, exempt position with open availability, including nights, weekends, and holidays.

Requirements

• At least 2 years of experience in a kitchen leadership role, such as Sous Chef, Lead Line Cook, or equivalent, in a high-volume restaurant environment.
• Knowledge of food safety, sanitation standards, and HACCP principles.
• Must have or be willing to obtain Food Handler's Certification before hire or within 30 days of hire.
• Strong working knowledge of kitchen financials, including food cost, labor cost, and waste management.
• Ability to lead, develop, and hold a team accountable in a fast-paced kitchen environment.
• Proficiency with restaurant management and kitchen systems and platforms.
• Excellent communication skills and ability to give clear, constructive feedback to team members at all levels.
• Must be at least 18 years of age.
• Open availability, including nights, weekends, and holidays.
• Ability to stand and walk for a full shift, typically 8–10 hours.
• Ability to bend, squat, reach above shoulder level, and twist frequently during a shift.
• Ability to regularly lift and carry up to 50 lbs.
• Ability to safely handle sharp kitchen tools, including knives, slicers, and mandolines.
• Ability to work around extreme heat from open flames, ovens, and fryers, and extreme cold in walk-in coolers and freezers.
• Ability to work in a high-noise, fast-paced kitchen environment.
• Ability to read, write, and communicate clearly in English to process documentation, follow up on actions, and lead team communications.
• Manual dexterity for food preparation, keyboarding, and use of restaurant management systems.

Nice To Haves

• Fast-casual or multi-unit restaurant experience.
• Culinary degree or equivalent professional culinary training.

Responsibilities

• Uphold food quality standards, recipe adherence, plate presentation, and production time targets.
• Assist the Executive Chef with food procurement, production, and service, including inventory, ordering, storage, rotation, and preparation.
• Review food as it is produced and provide immediate, constructive feedback to prevent substandard items from leaving the kitchen.
• Conduct daily culinary line checks and sanitation checks before each service period.
• Lead pre-service meetings about specials, unavailable items, ticket-time targets, and execution priorities.
• Cover the Executive Chef in planning and directing food preparation when needed.
• Meet ticket-time targets without compromising food quality.
• Contribute to food and labor cost targets through waste monitoring, portion control, prep efficiency, and scheduling practices.
• Assist with kitchen supply inventory, ordering, and vendor communication within budget guidelines.
• Support kitchen equipment maintenance to reduce repair costs and operational downtime.
• Keep kitchen equipment and storage areas clean, organized, and operational.
• Train and supervise team members on food safety, sanitation, and storage practices.
• Prepare the kitchen team for Health Department audits and internal inspections.
• Ensure team members follow OSHA and HACCP standards on every shift.
• Maintain a safe, respectful, and harassment-free workplace.
• Train, develop, and motivate BOH team members and shift leaders to meet performance standards.
• Deliver the Hawkers training guide program and ensure team members pass required assessments before working independently.
• Provide coaching, feedback, and recognition, and conduct performance counseling in partnership with the Executive Chef and HR as needed.
• Communicate across organizational levels to promote a positive restaurant culture and strong team morale.
• Be able to perform duties across BOH leadership positions and step into other roles as operational needs require.
• Address performance issues promptly and use sound judgment in disciplinary matters.
• Perform other duties as assigned.

Benefits

• Performance-based bonus eligibility.
• Meal benefits during scheduled shifts.
• Paid time off per company policy.
• Eligibility for health, dental, and vision benefits under the company benefits plan.
• Opportunity for advancement within a rapidly growing multi-unit brand.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed