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Jeff Ruby Culinary Entertainment
Jeff Ruby Culinary Entertainment

79 Jeff Ruby Culinary Entertainment Sous Chef Jobs Hiring Near You

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Infographic showing various Sous Chef job openings at Jeff Ruby Culinary Entertainment in the United States as of August 2026, with employment types broken down into 95% Full Time, and 5% Part Time. Highlights an 100% Physical job distribution.

Sous Chef

Jeff Ruby Culinary Entertainment

Nashville, TN • On-site

$55K - $70K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Re-posted 13 days ago

Job description

Sous Chef: Jeff Ruby Culinary Entertainment
Job Description
If you truly want to elevate yourself, we have an amazing opportunity with a great, High End Company!
Company Overview:
The Jeff Ruby Experience is about excellence. It is captured in the quality of the food, the energy and elegance of the atmosphere, the impeccability of service and the overall dining experience. Jeff Ruby’s Steakhouses are well-known for award-winning U.S.D.A. Prime Steaks, Seafood amp; Sushi, premium Wine and Cocktail lists, and Impeccable Service. Collectively, these are the elements of The Jeff Ruby Experience, making it an incomparable total dining experience unlike any other.
In Jeff Ruby’s words, “our employees are our most important asset”. As such, we provide phenomenal benefits available to all of our employees including:
  • Paid Time Off.
  • Immediate enrollment into a 401(k) savings plan with company match after 1 year.
  • 100% Company Paid Health and Life Insurance Plans.*
  • Group Dental, Vision, Voluntary Life, FSA, and Short-Term Disability Insurance.
  • Flexible Schedules.
  • Long Term Career Growth Opportunities.
*Company Paid Health Plan and Life Insurance Plans available for full-time (25hrs per week) employees.
Position Description Sous Chef Carlo and Johnny:
Assists the Executive chef in managing a team of culinary employees to provide a fine dining experience for guests. Ensure that all food products produced and served adhere to the Jeff Ruby standard of quality and are within established food and labor cost parameters.
Reports to: Executive chef
Duties and Responsibilities:
  • Maintain cleanliness in compliance with company standards and Health Department guidelines. Responsible for maintaining daily/weekly logs
  • Meet with Executive Chef and Chef de Cuisine to review assignments, anticipated business levels, changes and other information pertinent to the job performance
  • Assist Executive Chef, master cooks, cooks, and helpers wherever required to ensure optimum service to guests
  • Produce production list to ensure efficient execution of service
  • Create and maintain staff schedule and requests
  • Maintain an exceptional menu knowledge and attention to detail with plate presentation
  • Prepare both hot and cold items and demonstrate a variety of cooking techniques
  • Maintain solid knowledge of all food products and is able to skillfully apply culinary techniques
  • Read, measure and execute recipes
  • Maintain and strictly abide by State sanitation/Health regulations and Restaurant requirements
  • Maintain complete knowledge of correct maintenance and use of equipment
  • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards
  • Maintain supervisory role in the absence of the Executive Chef and Chef de Cuisine
  • Skillfully and knowledgably work all kitchen stations
  • Conduct training for master cooks, cooks, and dishwashers on job responsibilities
  • Ensure food quality is superior and take action to correct any irregularities
  • Work as a team assisting all guest’s and employee’s needs and inquiries
  • Effectively communicate with management, chefs. and service staff in order to fulfill and address any issues or needs requested by guests and or other employees
  • Work on line during service and assist wherever needed, as necessary.
Physical Requirements
  • Ability to stand and walk during 6 to 8 hour shifts.
  • Ability to reach, bend, stoop, and wipe.
  • Ability to lift and carry supplies and equipment up to 60 pounds and place items on high and low shelves in storerooms and freezers.
  • Ability to work in an environment that is subject to varying levels of heat and noise.
  • Ability to work in a high pressure environment
Training amp; Experience:
  • Two years of food and beverage experience in a similar high-volume environment
  • Advanced knowledge of knives and knife skills
  • Advanced knowledge of kitchen equipment to include, but not limited to a slicing machine, juicer, Cryo-vac machine, small wares equipment
  • Advanced knowledge of health, safety and sanitation procedures
  • Advanced knowledge of weights, measures and various cooking techniques
  • Professional appearance and demeanor
  • Excellent written and oral communications skills, computer proficiency in Microsoft Office Suite.
  • Comprehension of English oral and written language
  • Ability to deal with a diverse staff and to operate efficiently despite stressful time pressure.
  • Strong coaching and development skills
  • Ability to produce a high volume of work in a timely manner, which is accurate, complete and of high quality.
Required Education: High School Diploma, College Degree preferred.

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