Sous Chef

Junie’s Restaurant – Motto by Hilton

Job Summary:

Motto by Hilton – Nashville is looking for a passionate, hands-on Sous Chef to help lead the culinary operations of our food-forward lifestyle hotel. This position plays a critical role in supporting the Executive Chef and ensuring high-quality execution across all outlets—Junie’s Drink + Graze (a two-story globally influenced small-plates restaurant ), Grab & Go Counter/Coffee Bar.

The Sous Chef will help oversee day-to-day kitchen operations, supervise the culinary team, and uphold food quality, consistency, and cleanliness. We're looking for a working chef who thrives in a fast-paced environment and is passionate about building a kitchen culture centered around hospitality, collaboration, and culinary creativity.

Outlets Managed:

• Junie’s Drink + Graze – All-day restaurant with breakfast, and elevated small-plate lunch & dinner concept, and two bars
• Grab & Go Counter – breakfast & pastry items 
• Note: This hotel does not have banquet or event space, however there will be non-traditional private events held in the restaurant/bar space, as well as a small multi-functional meeting space, that the F&B department will be responsible for staffing and executing.

Key Responsibilities:

1. Culinary Operations & Service Support

• Lead back-of-house operations during service, ensuring dishes are executed to spec, on time, and with consistent quality.
• Maintain a visible and supportive presence on the line during busy meal periods.
• Monitor food prep, line setup, and station readiness throughout each shift.

2. Kitchen Leadership & Team Management

• Supervise and support line cooks, prep cooks, and dish staff.
• Provide on-the-spot coaching, training, and feedback to ensure standards are met.
• Participate in hiring, onboarding, and performance management in collaboration with the Executive Chef.

3. Food Quality, Cleanliness & Compliance

• Ensure all food is prepared and presented in accordance with recipes, plating guides, and quality standards.
• Uphold health, safety, and sanitation standards in compliance with local regulations and Hilton brand policies.
• Conduct regular line checks and prep audits to ensure freshness and consistency.

4. Inventory, Ordering & Cost Controls

• Assist with inventory tracking, food cost management, and ordering.
• Monitor waste and assist with yield management to control food and labor costs.
• Work with vendors and receiving to ensure product quality and delivery accuracy.

5. Menu & Prep Execution

• Support execution of seasonal and rotating menu items under the direction of the Executive Chef.
• Manage daily prep lists, batch recipes, and BOH communication tools.
• Ensure the kitchen is prepared for all services across breakfast, lunch, and dinner shifts.

Qualifications:

• 2–4 years of experience in a kitchen leadership role, preferably in a high-volume, all-day dining restaurant or hotel setting.
• Strong knowledge of culinary fundamentals, kitchen operations, and food safety.
• Proven ability to lead line-level kitchen staff and execute consistently under pressure.
• Flexible and available to work a variety of shifts, including mornings, evenings, weekends, and holidays.

What We're Looking For:

• A hands-on leader who leads by example—comfortable on the line, prepping, cleaning, and teaching.
• A passion for scratch cooking, fresh ingredients, and dynamic all-day menus.
• A team-first mindset and commitment to creating a positive, respectful kitchen culture.
• Someone excited to help build and grow a new hotel F&B program with strong brand identity.

Why Join Us:

At Motto by Hilton – Nashville, we’re redefining hotel food & beverage by putting it at the center of the guest experience. As Sous Chef, you’ll be part of a passionate team building something new, fast-paced, and exciting in one of the city’s most dynamic neighborhoods.

Come cook, lead, and grow with us.