Top 145 Sous chef Jobs in La Vergne Tn

Executive Sous Chef- Commissary Bake Shop
Marriott International, Inc —Nashville, TN
- $104,000 - $134,000 a year
- Full-time
- Bar
- Hotel
- High school diploma or GED
Head Chef
Chrysalis Modern Italian —Franklin, TN
- $75,000 a year
- Weekends as needed
- Background check
- Spanish
- Casual dining restaurant
- Disability insurance
- Health insurance
Quick Apply
LITTLE REY EXECUTIVE SOUS CHEF – UP TO $85K/yr. + BONUS (Nashville)
Rocket Farm Restaurants LLC —Nashville, TN
- $70,000 - $85,000 a year
- Full-time
- Cooking
- Senior level
- Kitchen
- Health insurance
- Dental insurance
1d
Chef de Cuisine - Uchi Nashville (Come Train with us!)
Uchi Restaurants —Nashville, TN
- Full-time
- Ability to walk for extended periods
- Mid-level
- Children
- Health insurance
- Dental insurance
Sous Chef
Jose Andres Group —Nashville, TN
- From $60,000 a year
- Weekends as needed
- Google Workspace
- ServSafe
- Cooking
- Health insurance
- Dental insurance
Quick Apply
ROCKET FARM RESTAURANTS EXECUTIVE SOUS CHEF – UP TO $85K/yr. + BONUS (Nashville)
Rocket Farm Restaurants LLC —Nashville, TN
- $70,000 - $85,000 a year
- Full-time
- Cooking
- Senior level
- Kitchen
- Health insurance
- Dental insurance
8d
Sous Chef
Flower Child —Franklin, TN
- $58,000 - $65,000 a year
- Urgently hiring
- Mid-level
- Team management
- US work authorization
- Health insurance
- Dental insurance
SUPERICA SOUS CHEF – UP TO $70K/yr. + BONUS (Gulch)
Rocket Farm Restaurants LLC —Nashville, TN
- $55,000 - $70,000 a year
- Full-time
- Management
- Mid-level
- Mentoring
- Health insurance
- Dental insurance
THE OPTIMIST EXECUTIVE SOUS CHEF – UP TO $85K/yr. + BONUS (Germantown)
Rocket Farm Restaurants LLC —Nashville, TN
- $70,000 - $85,000 a year
- Full-time
- Cooking
- Senior level
- Kitchen
- Health insurance
- Dental insurance
12d
Personal Chef - Nashville
Friend that Cooks —Nashville, TN
- $23.93 - $24.93 an hour
- Overtime
- Background check
- 5 years
- In-person
- Profit sharing
- Paid parental leave
Quick Apply
Executive Sous Chef
Westhaven Golf Club —Franklin, TN
- Extended hours
- Spanish
- Microsoft Excel
- Customer service
- Health insurance
- Dental insurance
Quick Apply
Sous Chef
Luogo —Nashville, TN
- $70,000 - $75,000 a year
- Full-time
- Inventory management
- Mid-level
- Administrative experience
- Health insurance
- Paid time off
Quick Apply
Sous Chef
Jose Andres Group —Nashville, TN
- Weekends as needed
- Google Workspace
- ServSafe
- Mid-level
- Health insurance
- Retirement plan
Quick Apply
Line Cook
Southern Land Company, LLC —Nashville, TN
- English
- Mid-level
- Residential
- Health insurance
- Dental insurance
Quick Apply
Line Cook
Jose Andres Group —Nashville, TN
- $18 - $24 an hour
- Extended hours
- Hospitality
- Ability to lift 50 pounds
- US work authorization
- Paid training
- Health insurance
Quick Apply
Prep Cook
Bar Mar Nashville —Nashville, TN
- Weekends as needed
- Ability to lift 50 pounds
- Communication skills
- Food Handler Certification
- Health insurance
- Opportunities for advancement
Quick Apply
Prep Cook
Lupo Notte —Nashville, TN
- English
- Residential
- High school diploma or GED
- Health insurance
- Dental insurance
Quick Apply
Executive Sous Chef | Full-Time | Vanderbilt University Athletics
Oak View Group —Nashville, TN
- $75,000 - $85,000 a year
- Weekends as needed
- Microsoft Outlook
- University
- Mentoring
- Health insurance
- Dental insurance
Sous Chef, Bridgestone Arena
Delaware North —Nashville, TN
- $56,900 - $76,800 a year
- Weekends as needed
- Mid-level
- 3 years
- Leadership
- Paid parental leave
- Paid holidays
Senior Sous Chef Commissary
Marriott International, Inc —Nashville, TN
- $79,950 - $100,000 a year
- Full-time
- Mid-level
- Hotel
- High school diploma or GED

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Executive Sous Chef- Commissary Bake Shop

Marriott International, Inc -
Nashville, TN

Apply Now

Job Details

Full-time
$104,000 - $134,000 a year

Qualifications

Customer communication

Full Job Description

Additional InformationRelocation Assistance Available
Job Number26071881
Job CategoryFood and Beverage & Culinary
Location2800 Opryland Dr, Nashville, Tennessee, United States, 37214VIEW ON MAP
ScheduleFull Time
Located Remotely?N
Position Type Management
Pay Range: $104,000-$134,000 annually
Bonus Eligible: Y

JOB SUMMARY

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.

CANDIDATE PROFILE

Education and Experience

High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.

2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Assisting in Leading Kitchen Operations for Property

Provides direction for all day-to-day operations.

Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

Encourages and builds mutual trust, respect, and cooperation among team members.

Serving as a role model to demonstrate appropriate behaviors.

Ensures property policies are administered fairly and consistently.

Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

Supervises and coordinates activities of cooks and workers engaged in food preparation.

Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

Develops and implements guidelines and control procedures for purchasing and receiving areas.

Establishes goals including performance goals, budget goals, team goals, etc.

Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.

Manages department controllable expenses including food cost, supplies, uniforms and equipment.

Participates in the budgeting process for areas of responsibility.

Knows and implements the brand's safety standards.

Ensuring Culinary Standards and Responsibilities are Met

Provides direction for menu development.

Monitors the quality of raw and cooked food products to ensure that standards are met.

Determines how food should be presented, and create decorative food displays.

Recognizes superior quality products, presentations and flavor.

Ensures compliance with food handling and sanitation standards.

Follows proper handling and right temperature of all food products.

Ensures employees maintain required food handling and sanitation certifications.

Maintains purchasing, receiving and food storage standards.

Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service

Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.

Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

Interacts with guests to obtain feedback on product quality and service levels.

Responds to and handles guest problems and complaints.

Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.

Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

Managing and Conducting Human Resource Activities

Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

Ensures employees are treated fairly and equitably.

Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.

Administers the performance appraisal process for direct report managers.

Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.

Observes service behaviors of employees and provides feedback to individuals and or managers.

Manages employee progressive discipline procedures for areas of responsibility.

Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities

Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

Analyzes information and evaluating results to choose the best solution and solve problems.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Why have less when you can have MORE — all under one roof? Rooted in our expertise and leadership in meetings and experiences, Gaylord Hotels intentionally deliver environments, services and programming that bring people together in an extraordinary way. The heart of our brand are STARs, who are creative, entrepreneurial and dedicated to providing thoughtful, big-hearted service to guests. At Gaylord, we provide STARs with opportunities well beyond that of a traditional hotel—offering you endless career opportunities, the extras, and MORE. In joining Gaylord, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Apply Now

Refine Your Search

sous chef jobs in la vergne tn

Executive Sous Chef- Commissary Bake Shop

Head Chef

LITTLE REY EXECUTIVE SOUS CHEF – UP TO $85K/yr. + BONUS (Nashville)

Chef de Cuisine - Uchi Nashville (Come Train with us!)

Sous Chef

ROCKET FARM RESTAURANTS EXECUTIVE SOUS CHEF – UP TO $85K/yr. + BONUS (Nashville)

Sous Chef

SUPERICA SOUS CHEF – UP TO $70K/yr. + BONUS (Gulch)

THE OPTIMIST EXECUTIVE SOUS CHEF – UP TO $85K/yr. + BONUS (Germantown)

Personal Chef - Nashville

Executive Sous Chef

Sous Chef

Sous Chef

Line Cook

Line Cook

Prep Cook

Prep Cook

Executive Sous Chef | Full-Time | Vanderbilt University Athletics

Sous Chef, Bridgestone Arena

Senior Sous Chef Commissary

I want to receive the latest job alert for sous chef in la vergne tn

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