Sous Chef

Craft cocktails & creative small plates in a swanky rooftop bar at the Thompson Nashville hotel.

Oversees all kitchen management, supports the Executive Chef and restaurant staff and ensures the standards are met.

Key Responsibilities include:

• Overseeing the food budgeting and optimizing food costs
• Maintaining recipe standards
• Managing kitchen pantry and stock levels
• Developing relationships with purveyors, and ordering supplies as needed in the restaurant.
• Prepares and produces menu items to recipe standards in a quick and efficient manner
• Mastery in garde manger, broiler, saucier and large quantity cooking according to recipe specifications
• Controls food production in all work areas including proper cooking methods, proper cooking times and temperature
• Familiar with all phases of food preparation techniques
• Responsible for all areas of the kitchen including creative menu development, successful shift management, hiring, training, developing, and retaining culinary talent, and maintaining a safe and sanitary work environment for all employees
• Adheres to kitchen maintenance and sanitation programs, manages kitchen and staff education
• Maintain current and accurate information regarding menu (i.e. preparation techniques, seasonings, ingredients and plate presentation).

In addition, you will train, mentor, and lead all line staff to meet service and safety standards. A high level of attention to detail and food safety knowledge are essential in this fast-paced environment.

Qualifications:

High school diploma or GED is required. Minimum 2 year prior experience as a prep cook or line cook. Available to work required schedule which may include nights, weekends, holidays and overtime as needed. Must be able to get along with co-workers and work as a team. Must be able to maintain a neat, professional, environment and uphold company appearance/dress standards. Proven leadership skills to achieve goals while maintaining a high expectation of standards with regards to quality, presentation, and consistency required. Proven ability to recruit, train, develop, and lead a strong team. Must have a passion for cooking and an active commitment to quality, safety, and sanitation practices. Must have extensive product knowledge and willingness to improve and develop your own skills.

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:

Mobility and dexterity to move large, heavy objects up to 100 pounds. Manual dexterity to include using kitchen utensils and handling of food items. Ability to stand and walk for periods of at least 8 hours.

Must be able to tolerate industry standard chemicals used for cleaning and sanitizing. Able to work at a fast pace. Must be able to respond to visual and oral cues.

Location:

L.A. Jackson

Thompson Nashville

401 11th Ave S

Nashville TN 37203