ZipRecruiter

Log In

1

Jr Sous Chef Jobs in Tennessee (NOW HIRING)

Marsh House

Junior Sous Chef

Nashville, TN

$48K - $65K/yr

As a Lead Line Cook/Jr Sous, you will be responsible for producing high-quality menu items under the chef's direction. This role combines the duties of a traditional line cook with the specialized ...

Marsh House

Junior Sous Chef

Nashville, TN · On-site

$18 - $25/hr

As a Lead Line Cook/Jr Sous, you will be responsible for producing high-quality menu items under the chef's direction. This role combines the duties of a traditional line cook with the specialized ...

All JobsJr Sous Chef JobsJr Sous Chef Jobs in Tennessee

Jr Sous Chef information

See Tennessee salary details

$27.7K

$53.5K

$70.3K

How much do jr sous chef jobs pay per year?

As of Aug 28, 2026, the average yearly pay for jr sous chef in Tennessee is $53,548.00, according to ZipRecruiter salary data. Most workers in this role earn between $45,400.00 and $61,300.00 per year, depending on experience, location, and employer.

What is a Jr Sous Chef?

A Jr Sous Chef is a junior-level chef who assists the Sous Chef and Executive Chef in managing kitchen operations. Their responsibilities typically include supervising kitchen staff, ensuring food quality, helping with menu planning, and maintaining kitchen hygiene. Jr Sous Chefs are often involved in food preparation, inventory management, and may step in to lead the kitchen in the absence of senior chefs. This role is ideal for cooks looking to advance their culinary careers by gaining leadership and management experience.

What are some common challenges a Jr Sous Chef faces when transitioning from a line cook role?

A Jr Sous Chef often encounters challenges such as adapting to increased leadership responsibilities, balancing time between hands-on cooking and supervising the team, and ensuring consistent food quality across all stations. This role typically involves more direct communication with senior chefs and coordinating with front-of-house staff to manage service flow. Building strong organizational skills and learning to mentor junior kitchen staff are key for a smooth transition and long-term success in the position.

What are the key skills and qualifications needed to thrive as a Jr Sous Chef, and why are they important?

To thrive as a Jr Sous Chef, you need strong culinary skills, a solid understanding of kitchen operations, and typically a relevant culinary degree or equivalent experience. Familiarity with commercial kitchen equipment, food safety certification, and inventory management systems is also important. Leadership, time management, and effective communication help set standout Jr Sous Chefs apart. These skills ensure efficient kitchen workflow, consistent food quality, and a productive team environment.

What is the difference between Jr Sous Chef vs Line Cook?

AspectJr Sous ChefLine Cook
ResponsibilitiesAssists in kitchen management, supervises kitchen staff, supports senior chefsPrepares specific dishes, follows recipes, maintains station
CredentialsBasic culinary training, some experience, leadership skillsCulinary diploma or equivalent, technical cooking skills
Work EnvironmentKitchen supervision, collaborative, fast-pacedStation-focused, high-pressure, team-based

The main difference between a Jr Sous Chef and a Line Cook is that the Jr Sous Chef has supervisory responsibilities and assists in kitchen management, while the Line Cook focuses on preparing dishes at a specific station. The Jr Sous Chef typically has more experience and leadership skills, whereas the Line Cook specializes in executing recipes efficiently. Both roles are essential in a professional kitchen, but the Jr Sous Chef is a step closer to management and oversight.

How much does a junior sous chef get paid?

A junior sous chef typically earns between $30,000 and $45,000 annually, depending on location, experience, and the establishment. They often work in fast-paced kitchen environments and may be required to have culinary certifications or prior kitchen experience.

Is junior sous chef a high position?

A junior sous chef is an entry-level or early-career role in the kitchen hierarchy, typically reporting to the sous chef or head chef. It involves assisting with food preparation, kitchen management, and learning advanced culinary skills, but it is generally considered a lower or intermediate position rather than a high-ranking one.

What are popular job titles related to Jr Sous Chef jobs in Tennessee?

For Jr Sous Chef jobs in Tennessee, the most frequently searched job titles are:

What job categories do people searching Jr Sous Chef jobs in Tennessee look for?

The top searched job categories for Jr Sous Chef jobs in Tennessee are:

What cities in Tennessee are hiring for Jr Sous Chef jobs?

Cities in Tennessee with the most Jr Sous Chef job openings:

Jr Sous Chef jobs near you
Infographic showing various Jr Sous Chef 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, with an average salary of $53,548 per year, or $25.7 per hour.

Junior Sous Chef

Marsh House

Nashville, TN

$48K - $65K/yr

Full-time

Re-posted 26 days ago

Job description

QED Hospitality is a restaurant operations management group, focused on running Food & Beverage operations in boutique hotels and exclusive sites nationally.

We bring our operational acumen to the table, developing and managing restaurants tailored to the hotel, the region and the demands of the market. These are not cookie cutter concepts, but true restaurants born of the region and based on our history.

At The Marsh House, we are looking for hardworking cooks who are eager to grow with us. If you’re passionate about food, open to learning, and want to be part of a team that values respect, mentorship, and long-term development, this is the role for you.

As a Lead Line Cook/Jr Sous, you will be responsible for producing high-quality menu items under the chef's direction. This role combines the duties of a traditional line cook with the specialized skills required for handling and presenting raw seafood items. In addition, you will train, mentor, and lead all line staff to meet service and safety standards. A high level of attention to detail and food safety knowledge are essential in this fast-paced environment.  

Key Responsibilities:

  • Managing, handling and preparing all items and ingredients
  • Experienced knife skills and fish butchering
  • Supporting food production, kitchen inventory, and supply ordering
  • Assisting with budgeting, invoice processing, and receiving supplies
  • Maintaining a clean kitchen and adhering to all sanitation standards
  • Following proper methods for preparing and cooking food
  • Maintaining up-to-date knowledge of the menu (including preparation, seasoning, ingredients, and plate presentation)
  • Preparing, cooking, and seasoning all food according to recipes
  • Mentoring team members, fostering a culture of respect, teamwork, and growth 

Qualifications

  • High school diploma or GED required; culinary degree or formal training a plus.

  • Minimum of 1 year of professional kitchen experience; experience with raw seafood preparation and fish butchering strongly preferred.

  • Solid understanding of all phases of food preparation, including cooking methods, seasoning, and presentation standards.

  • Knowledge of food safety, sanitation, and proper handling/storage of seafood and other perishable ingredients.

  • Strong knife skills and proficiency in preparing, filleting, and presenting raw seafood items.

  • Ability to lead, mentor, and train line staff while fostering a respectful, team-oriented culture.

  • Physical ability to lift and move up to 100 lbs, stand for extended periods, and work in a fast-paced kitchen environment.

  • Excellent manual dexterity for handling utensils and performing precise cooking and plating tasks.

  • Ability to tolerate industry-standard cleaning chemicals, heat, and close-quarters kitchen environments.

  • Strong teamwork and communication skills, with the ability to respond to verbal and visual cues quickly.

  • Professional appearance and hygiene consistent with company standards.

  • Passion for learning, growing in the culinary field, and contributing to a culture of mentorship and long-term development.

Must have a high school diploma or GED. Must be familiar with all phases of food preparation, specifically maintaining the cleanliness and sanitation of the raw bar area and proper storage and organization of the seafood items. You must be able to meet the physical demands of the position. Must be able to get along with co-workers and work as a team. Must be able to uphold company standards related to appearance and hygiene. Must have one year prior experience in a kitchen.

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: 

Mobility and dexterity to move large, heavy objects up to 100 lbs. Manual dexterity to include using kitchen utensils and handling food items. Must be able to tolerate industry standard chemicals used for cleaning and sanitizing, and be able to withstand a hot and/or close environment. Must be able to work at a fast pace, and to respond to visual and oral cues.

About Marsh House:

The Southern spirit and commitment to exceptional seafood shine at Marsh House. The menu focuses on providing responsibly sourced and sustainable seafood. Located on the ground floor of the Thompson Nashville, Marsh House features a raw bar, an extensive and eclectic wine list, and handcrafted cocktails all served with refined Southern hospitality.  

Apply