Sous Chef

Brugada Kitchen & Bar is a scratch modern American restaurant in downtown Nashville, one block off Broadway, running dinner Tuesday through Sunday, weekend brunch, late-night covers on Friday and Saturday, and a steady private-events calendar. We are looking for a Sous Chef who can run the line when the Kitchen Manager is off, hold the standard on every plate, and help build a kitchen that values consistency and real craft over flash.

• Run the line during service as the second in command to the Kitchen Manager, expediting and calling tickets when needed.
• Own prep lists, par levels, and station readiness so every service starts clean and on time.
• Execute and teach scratch Modern American plates to spec, and hold the team to that spec through high-volume covers.
• Lead the kitchen on the Kitchen Manager's days off, including opening or closing the kitchen.
• Plan and execute private-event and large-party menus in coordination with the events team.
• Train, schedule support, and give direct feedback to line cooks and prep cooks.
• Manage ordering support, receiving, rotation, and inventory counts to control food cost and waste.
• Enforce food safety, sanitation, and health-code standards every shift.

• At least 2 years as a sous chef, lead line cook, or kitchen supervisor in a full-service, scratch kitchen — required.
• Proven ability to expedite and run a line through sustained high-volume service.
• Experience training and leading cooks, not just working a station.
• Availability for nights and weekends, including Friday and Saturday late-night service — required.
• ServSafe Manager certification, or willingness to obtain it within 60 days of hire.
• Working knowledge of food cost, inventory, and ordering.
• Experience supporting private events or banquet-style service — strongly preferred.
• Familiarity with Toast POS or comparable kitchen technology.

Full-time, roughly 45 to 50 hours per week on a five-day schedule. Dinner service Tuesday through Sunday with evening shifts beginning between 2:00 and 3:00 p.m., brunch Friday through Sunday beginning at 9:00 a.m., and Friday and Saturday late-night service through close. You will cover the Kitchen Manager's days off, so nights and weekends are a firm requirement.