Sous ChefCraig's - Nashville • Nashville, TN, US

Sous Chef

Craig's - Nashville • Nashville, TN, US

[job_card.variable_hours_ago]

[job_preview.job_type]

[job_card.full_time]

[job_card.job_description]

Hireing for both AM & PM Sous Chef Position's

Please specify which position you are interested in when applying

The AM Sous-Chef Summary :

The AM Sous-Chef at Craig’s is a hands-on, early-day kitchen leader responsible for managing prep production, receiving, kitchen organization, sanitation, and opening procedures. This is a foundational kitchen management role ideal for a technically skilled, organized, and reliable chef ready to step into leadership. You will uphold Craig’s culinary standards in food quality, cleanliness, consistency, and professionalism throughout prep operations.

Key Responsibilities

Oversee daily prep production, ensuring accuracy, quality, and consistency across all prep items

Manage the prep team (prep cooks, dishwashers, porters), delegating tasks and ensuring timely completion

Maintain pristine kitchen organization and cleanliness in accordance with all health and safety standards

Conduct daily walk-throughs, prep sheets, and station readiness checks

Support product receiving and inventory management; verify deliveries against invoices

Execute prep-focused line checks, product labeling, FIFO rotation, and storage standards

Communicate effectively with the Executive Chef and PM Sous-Chef to ensure seamless shift handoffs

Lead by example with a hands-on work ethic, professionalism, and attention to detail

Participate in recipe testing, prep refinement, and operational improvement initiatives

Uphold Craig’s brand identity and food philosophy with humility, respect, and consistency

Skills & Requirements

Minimum 2 years of kitchen experience, with at least 1 year in a leadership or supervisory prep role

Strong organizational, prep, and mise-en-place execution skills

ServSafe certification (or ability to obtain within 30 days)

Solid understanding of food safety, sanitation, and kitchen best practices

Comfortable leading a small team; reliable, punctual, and coachable

Able to lift 50 lbs, stand for long periods, and work in a physically demanding kitchen environment

Bilingual (English / Spanish) a plus but not required

The PM Sous-Chef Summary :

The PM Sous-Chef at Craig’s is a senior culinary leader responsible for managing dinner service, driving the kitchen’s performance under pressure, and upholding the standards that define Craig’s excellence. This role demands a calm, focused leader with exceptional line management skills, deep culinary acumen, and the ability to mentor, direct, and elevate a high-performing team during peak service.

Key Responsibilities

Lead the dinner service, including expo, ticket flow, pacing, communication, and quality control

Supervise and coach line cooks, ensuring excellence in execution, plating, and consistency

Execute daily pre-service meetings, kitchen lineups, and service transitions

Maintain a clean, efficient, and calm kitchen environment throughout high-volume service

Collaborate with the Executive Chef on nightly specials, production planning, and line prep standards

Manage nightly breakdown, closing checklists, and cleanliness of all line stations

Communicate clearly with FOH managers, expeditors, and the Executive Chef to drive alignment

Uphold Craig’s service rhythms, hospitality-driven plate execution, and guest-focused mentality

Support hiring, onboarding, and ongoing development of BOH staff

Participate in recipe development, quality testing, and kitchen improvement initiatives

Skills & Requirements

Minimum 4–5 years of professional kitchen experience with at least 2 years in a sous-chef or lead line cook role

Deep understanding of fine-dining service standards and ticket execution under pressure

Exceptional communication and line management skills; calm and assertive under pressure

ServSafe certification (or ability to obtain within 30 days)

Ability to train and mentor line cooks and instill discipline, consistency, and pride

Experience with high-volume kitchens and elevated food standards

Able to lift 50 lbs, stand for long periods, and maintain physical endurance through late-night shifts

Bilingual (English / Spanish) a plus but not required

Compensation & Benefits Apply For Both Position's

Competitive salary based on experience

Health insurance options

Paid time off

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