Sous Chef

Aba•Nashville, TN

3d•$55,000 - $75,000•Onsite

About The Position

Aba is a Mediterranean restaurant in Nashville’s Wedgewood-Houston neighborhood, with a California influence. Its menu features Chef Partner CJ Jacobson’s modern approach to Mediterranean cooking, and its beverage program showcases spirits and rare wines from lesser-known Mediterranean regions. Aba is part of Lettuce Entertain You Restaurants, a culinary-driven company with more than 90 locations and over 55 restaurant concepts. The Sous Chef leads back-of-house shifts and operations, including food preparation and cooking, inventory, and kitchen team supervision. The role partners with the general manager and other management or culinary leaders to maintain recipe standards, manage food costs, communicate across front and back of house, and hire, train, supervise, and develop back-of-house employees. The position involves working a variety of days and shifts, including early mornings, late nights, and weekends, and may require work at multiple sites with or without overnight travel. The stated salary range is USD $55,000–$75,000 per year.

Requirements

2–3 years of sous chef experience in a full-service restaurant.
Ability to lead and manage kitchen staff.

Responsibilities

Run back-of-house shifts and ensure effective, efficient operations, including food preparation and cooking, adequate food and supply inventory, and supervision of kitchen, dish, and other back-of-house teams.
Lead back-of-house pre-shift meetings and participate in line, temperature, and cooler checks and food tastings.
Partner with the general manager and/or designated managers or chefs to regularly review and maintain recipe books.
Conduct regular line checks throughout the day to ensure the quality of menu items.
Purchase and order food products and restaurant supplies, including daily product orders.
Assist with tracking and controlling food costs.
Communicate food production and timing issues, needs, and special requests between front-of-house and back-of-house teams.
Partner with the general manager and management team to interview, hire, onboard, train, supervise, and develop back-of-house employees and teams as needed.
Model and promote teamwork across teams.
Use tact and good judgment when handling challenges involving guests, vendors, and employees, responding with patience and courtesy.
Work a variety of days and shifts, including early mornings, late nights, and weekends, at multiple sites with or without overnight travel, as needed.
Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, and occasionally move and/or lift up to 50 pounds.