Sous Chef

2 years

Affiliated with STARR Restaurants , New Yorks famed Pastis, a longtime hot spot known for Parisian fare from James Beard Award-winning restaurateurs Stephen Starr and Keith McNally is coming to the Music City.

Pastis Nashville's debut in the Wedgewood-Houston neighborhood will feature some of the many elements Pastis is known and loved fora classic curved zinc bar outfitted with signature subway tiles, vintage mirrors with handwritten daily specials, and mosaic-tiled floors, all adorned with the glow of Pastis signature golden lighting.

Now hiring Sous Chefs excited to be part of a highly anticipated restaurant opening with an established hospitality group that offers long-term career advancement and professional growth opportunities.

This position offers a comprehensive package including:

• A base salary from $65,000 and up
• Quarterly bonus program
• Referral bonus programs
• Paid vacation and sick time
• Medical, dental, and vision benefits coverage
• Dining discounts at over 25 affiliated STARR Restaurants
• - and more!

Desired Qualifications:

• Minimum of 2 years of progressive culinary/kitchen management experience in busy, well-rated kitchens
• Prior experience training and mentoring a large hourly line cook team
• Passion for training and development of others
• Attention to details of food quality, preparation, and presentation
• Flexible and adaptive to rapidly changing priorities and work demands
• Strong written and computer skills; including Microsoft Office (Word, Excel, PowerPoint, Outlook)

Pastis Nashville is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

Compensation: Salary ($65,000.00 - $75,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter Benefits, Potential Bonuses

Leadership

Team Management

Mentoring

Mentorship

Quality Control

Adaptability

Time Management

Communication Skills

Problem Solving

Creativity in Food Presentation

Customer Service Orientation

Collaboration

Organizational Skills

Attention to Safety Standards

Work Ethic

Ability to Work Under Pressure

Culinary Knowledge

Culinary Creativity

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