Sous Chef

Aba•Nashville, TN

4d•$55,000 - $75,000•Onsite

About The Position

Aba, located in Nashville’s Wedgewood-Houston neighborhood, is a Mediterranean restaurant 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 also has locations in Austin, Texas, and Chicago, Illinois. Lettuce Entertain You Restaurants is hiring a Sous Chef to help lead kitchen operations. The role oversees back-of-house shifts and teams, supports food preparation and quality, manages inventory and ordering, helps control food costs, and works with restaurant management to hire, train, supervise, and develop employees. The position requires working a variety of days and shifts, including early mornings, late nights, and weekends, and may involve multiple sites with or without overnight travel as needed. The salary range is USD $55,000–$75,000 per year. The company describes its culture as welcoming unique perspectives and nurturing diverse talents, with a commitment to its people and a Culture of Caring.

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 and efficient operations, including food preparation and cooking; maintain adequate food and supply inventory; and supervise 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 for the shift.
Partner with the general manager and/or designated managers or chefs to regularly review and maintain recipe books.
Perform regular line checks throughout the day to ensure the quality of menu items.
Purchase and order food products and restaurant supplies, including placing daily product orders.
Assist with tracking and controlling food costs.
Ensure effective communication between front-of-house and back-of-house teams about food production, timing issues, needs, and special requests.
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 all teams.
Use tact and good judgment when addressing challenges involving guests, vendors, and employees, and respond 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.