Sous Chef, New Restaurant Opening

Naked Farmer Careers•Nashville, TN

10h•Onsite

About The Position

Naked Farmer is seeking a dedicated and motivated Sous Chef for a new restaurant opening in Nashville in 2026. This role offers an exciting opportunity to be part of establishing a strong culture and delivering exceptional hospitality from the ground up. As a Sous Chef, you will assist Restaurant Leaders in fostering culinary and hospitality excellence within a scratch-based kitchen. Your passion for cooking will be key as you perfect your craft, execute recipes and processes, and train the team. You will provide guidance and leadership, develop team members, manage shifts, address guest concerns, and ensure tasks are completed to quality standards. The role involves engaging in pre-shift meetings and training new culinary team members according to Naked Farmer's protocols.

Requirements

A passion for real, good food and a willingness to learn new culinary skills.
At least one year of leadership experience in a high-volume kitchen.
Two or more years of experience cooking in a high-volume kitchen environment.
Strong culinary abilities, while remaining open to learning and coaching.
Demonstrated strong work ethic and the ability to execute job duties effectively.
Capable of meeting the physical demands of the role, including lifting up to 50 pounds.
A team player who is willing to contribute wherever needed.
Respect and appreciation for your coworkers.
Excellent communication skills.
Strong interpersonal skills and the agility to adapt to new challenges.
A keen eye for detail, ensuring excellence in every task.
A reliable and optimistic, caring personality.

Responsibilities

Inspire and uplift the culinary team by showcasing kitchen expertise, providing warm hospitality, and maintaining a positive demeanor.
Achieve proficiency at all Naked Farmer stations by consistently executing recipes, processes, and procedures, and by actively engaging in training to enhance the team's overall knowledge.
Exhibit command over all menu items by preparing seasonal dishes according to established recipes and standards.
Coordinate prep lists and waste logs, contribute to food inventory, and maintain a well-stocked and orderly walk-in in collaboration with the Chef de Cuisine.
Acquire knowledge of the restaurant's ordering systems to assist in managing stock levels required for service.
Effectively open and close the restaurant with the aid of checklists and in-depth communication with the team to ensure a smooth shift.
Address guest concerns with creative and effective solutions.
Guarantee that the team upholds the Department of Health and Naked Farmer's food safety protocols.
Mentor chefs and nurture their growth into future restaurant leaders.