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Chef Fly In Fly Out Jobs in Tennessee (NOW HIRING)

TN-Big Orange Grill

Sous Chef

Knoxville, TN · On-site

$65K - $75K/yr

Sous Chef Athenian Hospitality Group -- Knoxville, TN Full-Time, Salaried | $67,000-$75,000/year ... Par levels hit, product rotated first-in-first-out, prep lists built so the next shift walks into a ...

Andrew Michael Italian Kitchen

Sous Chef

Memphis, TN

$48K - $65K/yr

The Sous Chef plays an important role in the execution of service through strict adherence to ... Price out new items as they arrive * Produce * Dry goods * New menu items * Keep order guide prices ...

Andrew Michael Italian Kitchen

Sous Chef

Memphis, TN

$48K - $65K/yr

The Sous Chef plays an important role in the execution of service through strict adherence to ... Price out new items as they arrive * Produce * Dry goods * New menu items * Keep order guide prices ...

Maggiano's Little Italy

Line Cook

Nashville, TN · On-site

$19 - $23/hr

Working With Us Comes With An Extra Helping Of Helping Out Half the fun of making it in life is ... any celebrity chef restaurant. But rather than those fly-by-night, flash in the pan restaurant ...

Maggiano's Little Italy

Prep Cook

Nashville, TN · On-site

$19 - $23/hr

We Dare You! We're The Original Originator Once upon a long time ago, going out to eat meant either ... any celebrity chef restaurant. But rather than those fly-by-night, flash in the pan restaurant ...

Roze Pony

Executive Sous Chef

Nashville, TN

$62K - $80K/yr

You will be responsible for managing the kitchen, receiving orders, expediting orders out and being ... Roze Pony, sister restaurant to Cafe Roze is a new neighborhood restaurant located in Belle Meade.

Roze Pony

Executive Sous Chef

Nashville, TN · On-site

$62K - $80K/yr

You will be responsible for managing the kitchen, receiving orders, expediting orders out and being ... Roze Pony, sister restaurant to Cafe Roze is a new neighborhood restaurant located in Belle Meade.

Knoxville Ghost Kitchen

Sous Chef

Knoxville, TN · On-site

$24 - $25/hr

Sous Chef -- Knoxville Ghost Kitchen | $24-25/hour Knoxville Ghost Kitchen, located in Cumberland ... Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time ...

Biltmore Company

$17.09/hr

... out horses to pasture and bringing them in to the barn, feeding and haying all horses. Other ... spraying for weed and fly control. The incumbent will also be expected to provide general ...

Roze Pony

Executive Sous Chef

Nashville, TN

$62K - $80K/yr

You will be responsible for managing the kitchen, receiving orders, expediting orders out and being ... Roze Pony, sister restaurant to Cafe Roze is a new neighborhood restaurant located in Belle Meade.

Compass Group PLC

Head Chef

Mascot, TN · On-site

Chef Manager, Chef Supervisor $94,000 + 12% Super * Airline Lounge in Sydney Airport * Uniform ... in the recruitment process, please reach out to us on either 1300TALENT or careers@compass-group ...

Discovery Land Company

Sous Chef

Nashville, TN · On-site

$48K - $65K/yr

In this role, you will be part of creating the Discovery Land Company experience for our members ... out by the Senior Chefs. Constantly on the alert for new products which may improve quality of food ...

Superica Gulch

Sous Chef

Nashville, TN · On-site

$55K - $70K/yr

... out on the floor of the restaurant. It starts with how we treat and serve one another in the ... The Sous Chef manages the hourly, back of house staff and assists in the day-to-day operations of ...

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Chef Fly In Fly Out information

How much do chefs make in FIFO?

Chefs working in fly-in fly-out (FIFO) roles typically earn between $70,000 and $120,000 annually, depending on experience, location, and the specific industry. FIFO chef positions often include additional allowances for remote work and extended shifts, with some roles offering overtime pay and benefits such as accommodation and travel coverage.

Is it hard to get a chef fly in fly out job?

Securing a chef fly-in fly-out position can be competitive and typically requires relevant culinary experience, certifications, and flexibility with travel schedules. Employers often look for strong cooking skills, adaptability, and the ability to work in remote or isolated environments. Building a solid reputation and networking within the industry can improve chances of obtaining such roles.

What are popular job titles related to Chef Fly In Fly Out jobs in Tennessee?

For Chef Fly In Fly Out jobs in Tennessee, the most frequently searched job titles are:

What job categories do people searching Chef Fly In Fly Out jobs in Tennessee look for?

The top searched job categories for Chef Fly In Fly Out jobs in Tennessee are:

What cities in Tennessee are hiring for Chef Fly In Fly Out jobs?

Cities in Tennessee with the most Chef Fly In Fly Out job openings:

Chef Fly In Fly Out jobs near you
Infographic showing various Chef Fly In Fly Out job openings in Tennessee as of August 2026, with employment types broken down into 73% Full Time, 23% Part Time, 1% Temporary, and 3% Contract. Highlights an 98% Physical, 1% Hybrid, and 1% Remote job distribution.

Sous Chef

TN-Big Orange Grill

Knoxville, TN • On-site

$65K - $75K/yr

Full-time

Posted 23 days ago

Key responsibilities

  • Run the kitchen line during service, including expediting, calling tickets, and monitoring food quality and timing.

  • Oversee prep and production activities to ensure readiness and proper inventory management before service begins.

  • Train, develop, and coach kitchen staff to maintain consistency, quality, and adherence to standards.

Job description

Sous Chef
Athenian Hospitality Group — Knoxville, TN
Full-Time, Salaried | $67,000–$75,000/year

Athenian Hospitality Group is hiring an experienced Sous Chef for our Knoxville kitchen. This is the second-in-command role — you work alongside the Chef, and you run the kitchen when the Chef is off. The standard doesn't move either way.

Service Leadership

You run the line during service. That means expediting, calling tickets, watching the pass, and keeping food moving on time without letting quality slide to make the clock. When the rush hits or someone falls behind, you jump on a station and pull the line back together. Cooks read the room off whoever's leading it — steady beats loud, every time.

Prep & Production

You own what happens before the doors open. Par levels hit, product rotated first-in-first-out, prep lists built so the next shift walks into a kitchen that's ready instead of behind. Most service problems are prep problems that nobody caught in the morning. Your job is catching them in the morning.

Consistency & Execution

The Chef sets the spec; you make sure the line holds it. Portion, seasoning, temperature, plate build — you check plates before they leave and you send back what isn't right, including your own. Consistency is a discipline, not a talent, and it's mostly enforced at your level.

Training & Coaching

You train new cooks and develop the ones you have. That means teaching technique and the reasoning behind it, correcting a cook mid-shift without derailing service, and following up so the same mistake doesn't come back tomorrow. Good sous chefs create cooks who can be promoted.

Inventory & Cost Support

You back the Chef on the business side — receiving and checking deliveries against invoices, tracking waste, running counts, and flagging cost problems while they're still small. You should notice when yields drop or a case comes in short, and say something the same day.

Safety & Sanitation

Temperature logs, dating and labeling, allergen protocol, station cleanliness, organized coolers. You hold the line on this every shift, and you hold the team to it — especially at close, when it's easiest to let go.

Stepping Up

Chef's day off, vacation, or emergency: the kitchen runs the same. Ordering placed, schedule covered, service executed. That's the real test of the role.

Requirements

  • 2+ years as a Sous Chef, Lead Line Cook, or Kitchen Supervisor in a high-volume kitchen
  • Strong on multiple stations — grill, sauté, and fry — with the ability to hold any of them at peak
  • Working knowledge of prep par levels, receiving, inventory, and food cost basics
  • Proven ability to direct and train a team
  • ServSafe certification (or ability to obtain)
  • Ability to work nights, weekends, and holidays as business requires
  • Scratch cooking background preferred; Mediterranean/Greek cuisine experience is a plus but not required

What We Offer

  • $65,000–$75,000 annually, based on experience
  • Clear path to Chef — we promote from within
  • Direct working relationship with the Chef and ownership
  • Employee meals

Athenian Hospitality Group is an equal opportunity employer.


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