Executive Sous Chef
$75,000–$85,000 year
On-site · Nashville, Tennessee, United States
Job Summary
Executive Sous Chef responsible for opening/closing the line, daily line checks, and facility walks to ensure adherence to standards. Leads high-volume service from expo to maintain food quality and presentation, collaborates with BOH/FOH, participates in EcoSure/Health inspections, and manages hiring and development of back-of-house staff along with payroll reporting. Plays a key role in P&L management through food cost control, labor planning, and inventory management; assists in product ordering and invoicing. Requires strong leadership, resilience under pressure, and a track record of driving culinary excellence within a full-service restaurant environment. Offers competitive salary, comprehensive benefits, and opportunities for growth within True Food Kitchen.
Required Qualifications
- Experience as a chef in a full-service, high-volume restaurant
- Ability to manage back of house hiring, scheduling, and payroll
- Strong understanding of food cost, labor, and inventory control
- Leadership and coaching skills
- Compliance with health and safety standards
- Ability to work with BOH and FOH teams
- Education level: Equivalent Experience
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