Sous Chef

True Food Kitchen•Nashville, TN

About The Position

The Sous Chef supports culinary operations at a full-service, high-volume restaurant, helping deliver nutrient-dense, thoughtfully crafted food for lunch, dinner, and weekend brunch. The role oversees line operations and food quality, maintains safe production standards, contributes to back-of-house staffing and development, and partners with the Executive Chef on restaurant financial performance. The position also works closely with the front-of-house team to ensure adherence to company guidelines.

Requirements

At least 2 years of experience as a chef contributing to the success of a full-service, high-volume restaurant.
Passion for culinary excellence and strong attention to detail.
Resilience in stressful situations and ability to handle last-minute requests.
Basic knowledge and understanding of the financial aspects of business operations.
Self-motivation, a caring approach, and aptitude for leading, coaching, and driving excellence.

Responsibilities

Open and close the line; conduct precise line checks and facility walks, document findings, and follow up on deficiencies.
Lead high-volume service from the expo or wheel position, ensuring food quality and presentation meet company standards.
Work with back-of-house and front-of-house teams to maintain safe production conditions and company standards.
Participate in EcoSure and health inspections, with appropriate documentation and follow-up.
Hire and develop back-of-house employees, manage schedules, and report payroll hours in compliance with company standards and state laws.
Partner with the Executive Chef on profit-and-loss management, including food cost, labor, inventory control, and restaurant performance.
Communicate consistently with the front-of-house team to support adherence to company guidelines.