Sous Chef Job at Spire Hospitality (Nashville)

Job Description

As a Sous Chef, you will embrace the opportunity to elevate the culinary experience by joining our exceptional Food & Beverage TEAM. In this leadership role, you will be dedicated to delivering top-tier dining experiences across all outlets, ensuring seamless kitchen operations, and maintaining the highest standards of quality and presentation. Your primary focus will be on leading and mentoring your culinary team, creating innovative menus, and ensuring guest satisfaction through culinary excellence. Additionally, you will oversee food preparation, train staff, and manage kitchen operations to provide consistent, high-quality cuisine. As a Sous Chef, you will play a key role in crafting memorable dining experiences that delight guests and elevate the reputation of our culinary offerings.

Job Responsibility

Hire, train, supervise, schedule, and lead the culinary team in the preparation, cooking, and presentation of food
Assign specific tasks to culinary staff to ensure efficient kitchen operations
Select, train, and supervise kitchen staff to prepare menu items to the highest standards
Schedule staff to maintain proper kitchen coverage while managing payroll costs
Ensure the proper receipt, storage (including temperature control), and rotation of food products in compliance with Health Department regulations
Adhere to control procedures for managing costs and maintaining food quality
Oversee daily cleaning of walk-in and reach-in boxes to ensure safety standards
Maintain staff vacation schedules to ensure adequate kitchen staffing
Report any kitchen equipment requiring repair to the Director of F&B or Engineering department
Perform other duties as required, including participation in VIP events and staff meetings

Requirements

Culinary Arts Degree or completion of a culinary apprenticeship program (preferred but not always required)
A combination of on-the-job training and formal education may be acceptable, especially for those with significant hands-on experience
Certifications in food safety, such as ServSafe, may be required
Additional knowledge or training in specific cuisines or specialized culinary techniques is a plus
Hotel experience preferred
CPR, and First Aid certified
2-5 years of culinary experience in a professional kitchen, often in a high-volume or fine-dining establishment
Previous experience as a line cook or chef de partie, demonstrating strong culinary skills and knowledge of kitchen operations
Supervisory experience, preferably with at least 2 years in a leadership role such as a senior line cook or junior sous chef
Experience in menu preparation, food inventory, cost control, and ensuring food quality standards
Familiarity with food safety and sanitation regulations
Thorough knowledge of food products, standard recipes, and preparation techniques
Ability to read, write, and speak English to comprehend and communicate job duties
Finger/hand dexterity for operating kitchen equipment
Ability to grasp, lift, and move items weighing up to 200 lbs. on a continuous basis

Nice to have

Hotel experience preferred
Additional knowledge or training in specific cuisines or specialized culinary techniques is a plus

What we offer

EARLY PAY OR EARNED WAGE ACCESS get paid before payday
medical
dental
vision
pet discount program
identity theft protection
pre-paid legal support
flexible spending accounts
matched 401K
life
critical accident or illness
short- & long-term disability
paid time off
wellness programs
wonderful hotel discounts

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