Find Jobs
Find Jobs Near You – Available Work in Your Location
Skip to job details
G
Gourmet & Co.
Sous Chef
Choose a Location
This role is available in multiple locations. Pick one to apply.
Career Insights for Sous Chef
See where this job fits in the broader career landscape. Knowing your career path helps you see what's possible from here.
Scorecard
Based on Tennessee data
Review key factors to help you decide if this role fits your goals. How is this calculated?
What they do
A Sous Chef hands on and actively involved in the day-to-day running of the kitchen. Sous chefs fill in as leaders for the head chef, and get involved in preparing food like station chefs when needed.
$51,486 / year median in Tennessee
+11% projected growth
Job Description
Sous Chef — Gourmet & Company | Johnson City, TN $75,000+ per year, commensurate with experience Gourmet & Company has been serving Johnson City for 37 years. We're a locally owned, owner-operated, single-location, from-scratch American restaurant — casual lunch, upscale dinner — working with local farmers, artisans, and purveyors. We're looking for a Sous Chef to work directly with our Executive Chef as second-in-command. This is a hands-on senior position: you'll work the line, run production, develop cooks, and be able to take charge of the kitchen in the Executive Chef's absence. The job Run daily kitchen operations alongside the Executive Chef and lead the kitchen in the Executive Chef's absence Work the line and lead prep and service from the line, not from the sidelines Hold the standards — quality, presentation, portioning, and consistency Train and develop line cooks and kitchen support staff Maintain systems for prep, station organization, sanitation, and closing Assist with ordering, receiving, inventory, rotation, and waste control Communicate clearly with the Chef, the kitchen, the floor, and management What we're looking for Significant experience in a professional from-scratch kitchen Prior Sous Chef, Chef de Cuisine, or Kitchen Manager experience strongly preferred Strong grill, sauté, pantry, and production skills The judgment to hold standards and make good calls during a busy service The ability to develop cooks, not just direct them Thorough understanding of food safety and sanitation Typical schedule is Tuesday through Saturday Terms $75,000+ per year, commensurate with experience Normally closed Sundays and Mondays Closed most major holidays, except Valentine's Day and New Year's Eve Two weeks paid time off We also have an urban garden five minutes from the restaurant to complement our seasonal menu. Garden work isn't part of this job, but if growing food interests you, there's room to be involved. Apply through Indeed with a résumé or a summary of your experience, or apply in person.