Part-time

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

The Sous Chef is the culinary chef located just below the executive or head chef; thus as second-in-command, he / she has a large amount of responsibility in the kitchen.

The Sous Chef is responsible for planning and directing food preparation in kitchens. This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice.

Job Duties

  • Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision
  • Come up with new dishes which appeal to the clients, whenever required
  • Establish the working schedule and organize the work in the kitchen so that everything works like a well-oiled machine
  • Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements
  • Plan the food design in order to create a perfect match between the dish’s aspect and its taste
  • Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources
  • Maintain order and discipline in the kitchen during working hours
  • Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen

Skills and Qualifications

  • 2+ years of experience as a Sous Chef or relevant experience
  • Understanding of various cooking methods, ingredients, equipment and procedures
  • Excellent record of kitchen and staff management
  • Accuracy and speed in handling emergency situations and providing solutions
  • Familiar with industry’s best practices
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Craft cocktails & creative small plates in a swanky rooftop bar at the Thompson Nashville hotel.

The Sous Chef is the culinary chef located just below the executive or head chef; thus as second-in-command, he / she has a large amount of responsibility in the kitchen.

The Sous Chef is responsible for planning and directing food preparation in kitchens. This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice.

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