Sous Chef

Description

NOW HIRING – BE PART OF SOMETHING EXTRAORDINARY!

BUDDASAI | West Village | Chattanooga, TN

Something extraordinary is coming to Chattanooga!

Buddasai is one of the most highly anticipated restaurant openings in Chattanooga, bringing a bold, exciting Pan-Asian dining experience to the heart of the West Village. This isn't just another restaurant opening – it's an opportunity to be part of something truly unique. We are building an exceptional team of passionate, talented individuals who want to create an unforgettable dining experience and help put Chattanooga on the national culinary map. Imagine being able to say, "I was part of the original opening team!"

Come help us set the standard, make an impression, and be part of a restaurant we believe will become a nationally recognized name on the dining scene.

Sous Chef

Position Summary

The Sous Chef is a key member of the restaurant’s culinary leadership team, working closely with the Executive Chef and General Manager to ensure exceptional food quality, consistency, presentation, and kitchen operations. The Sous Chef leads the culinary team during service, maintains high standards, and helps create a positive, professional, and energetic kitchen environment.

Essential Duties & Responsibilities

Assist the Executive Chef with the daily operation and management of the kitchen.

Lead and supervise kitchen staff during assigned shifts.

Ensure all food is prepared according to established recipes, quality standards, and presentation specifications.

Maintain consistency in taste, portion sizes, temperature, and appearance.

Assist with menu development, specials, and seasonal offerings.

Prepare and execute food production for daily service and special events.

Monitor food quality throughout preparation and service.

Ensure proper food handling, storage, sanitation, and cleanliness procedures are followed.

Maintain compliance with all health department and food safety regulations.

Assist with inventory management, ordering, receiving, and proper storage of food and supplies.

Monitor food costs, portion control, waste, and product utilization.

Train, coach, and develop kitchen team members.

Assist with scheduling and labor management as directed by the Executive Chef.

Maintain a clean, organized, and safe work environment.

Communicate effectively with front-of-house leadership regarding service needs, special requests, and guest concerns.

Address kitchen issues quickly and professionally.

Help maintain kitchen equipment and report maintenance or safety concerns.

Step into any kitchen position as needed to support the team and maintain smooth operations.

Perform other duties as assigned by the Executive Chef or General Manager.

Qualifications

2+ years of professional culinary experience preferred.

Previous experience as a Sous Chef, Chef de Partie, Lead Cook, or similar culinary leadership role preferred.

Culinary degree or formal culinary training preferred but not required.

Strong knowledge of cooking techniques, food preparation, and kitchen operations.

Knowledge of food safety and sanitation standards.

Ability to lead and motivate a diverse culinary team.

Strong organizational and time-management skills.

Ability to work effectively in a fast-paced, high-volume restaurant environment.

Excellent communication and teamwork skills.

Strong attention to detail and commitment to quality.

Ability to work flexible hours, including evenings, weekends, and holidays.

Physical Requirements

Ability to stand and walk for extended periods.

Ability to lift and carry up to 50 pounds.

Ability to work in a hot, humid, and fast-paced kitchen environment.

Ability to bend, stoop, reach, and move throughout the kitchen for extended periods.

What We’re Looking For

We’re looking for a passionate culinary leader who takes pride in great food, develops people, and thrives in a team-oriented environment. The ideal candidate leads by example, maintains high standards, stays calm under pressure, and brings energy and creativity to every shift.

Success in This Role

Success as a Sous Chef means delivering consistently excellent food, developing a strong culinary team, controlling costs, maintaining a safe and organized kitchen, and creating a dining experience that keeps guests coming back.