Benefits:

Competitive salary

Employee discounts

Paid time off

Benefits/Perks

Flexible Scheduling

Competitive Compensation

Career Advancement Opportunities

Job Summary

360 Bistro, one of Belle Meade’s most established and respected neighborhood restaurants, is seeking an experienced and driven Sous Chef to join our leadership team. This is a rare opportunity to step into a hands-on, high-impact role at a restaurant known for its consistency, hospitality, and long-standing connection to the community. Our kitchen is tight-knit, professional, and deeply committed to excellence—qualities we expect from our next Sous Chef.

What makes this position unique is the level of ownership and creative influence it offers. The Sous Chef at 360 Bistro is not simply a support role; it is a true partner in the day-to-day culinary operations. You will run the kitchen on days when the Executive Chef is not present, ensuring that our standards of quality, timing, and consistency never waver. Your voice will matter here—menu development, specials, and operational improvements are all areas where your ideas will be welcomed and valued.

We are looking for someone with several years of kitchen management experience, ideally in a high-volume or fine-dining environment. The right candidate will be confident leading a team of hourly cooks, maintaining discipline and morale, and fostering a culture of respect and accountability. Strong communication skills, a calm presence under pressure, and a commitment to training and developing others are essential.

This is a hands-on role, and we mean that sincerely. Our Sous Chef works the line, participates in production, and leads by example. You should take pride in craftsmanship, organization, and the small details that separate good kitchens from great ones. If you thrive in an environment where consistency matters as much as creativity, and where your leadership directly shapes the guest experience, you will feel at home here.

Responsibilities:

Create innovative menus according to the seasonal availability of ingredients and customer expectations

Prepare and plate food according to kitchen specifications

Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit

Supervise and coordinate all food preparation and presentation

Provide training and leadership for kitchen staff

Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price

Follow all food safety rules and regulations

40-50 hours per week, depending on season

Qualifications:

High school diploma/GED

Extensive previous culinary experience

Certification from culinary school preferred

ServeSafe or Food Handler’s Certification

Advanced knowledge of culinary techniques and recipes

Ability to remain calm and thrive under pressure

Excellent management and leadership skills