Executive Sous Chef

Location: Spring Hill, TN

About Us

Together, American Food & Vending and American Dining Creations form one of the nation’s largest privately held dining and refreshment service organizations. Family-owned and headquartered in Syracuse, NY, we have served clients nationwide for more than 80 years, delivering customized dining and refreshment solutions across business, education, healthcare, and cultural environments. Recognized by NAMA and our peers as Operator of the Year, we combine national capabilities with a personal, responsive approach to create exceptional experiences for our clients and guests.

Our Mission: To create moments of happiness through customized hospitality experiences that delight guests and bring people together.

Our Vision: To be the best in the industry at elevating hospitality experiences for places where people want to be.

Our Values: F.I.R.S.T.

• Family – Treat people as family.
• Integrity – Do the right thing.
• Responsiveness – Listen first. Then act with urgency.
• Service Excellence – Deliver exceptional experiences every day.
• Teamwork – Win together.

About the Role

An Executive Sous Chef at American Dining Creations plays a key role in supporting daily culinary operations while partnering closely with site and culinary leadership. This position provides hands-on oversight of back-of-house execution, team development, food quality, and operational standards across food service and catering functions.

Responsibilities

• Support daily culinary operations across food stations, production, and catering services while ensuring consistency and quality.
• Partner with culinary and site leadership to execute operational priorities, service expectations, and production plans.
• Provide day-to-day leadership, coaching, and oversight of back-of-house staff.
• Ensure compliance with all recipe standards, portioning guidelines, and food safety and sanitation requirements.
• Maintain a clean, organized kitchen environment and ensure proper use and care of equipment.
• Assist with scheduling, training, onboarding, and development of culinary team members.
• Monitor inventory, ordering, production records, and food quality to support efficient operations.
• Step in to cover stations or shifts as needed during peak service periods.
• Participate in daily operational check-ins related to service flow, staffing, and execution.
• Perform additional duties as assigned to support overall culinary and operational success.

Qualifications

• Associate degree in culinary arts, hospitality, or a culinary degree from an accredited program preferred.
• Minimum of 3 years of experience in a culinary leadership role, preferably within corporate dining, hospitality, education, or high-volume food service environments.
• Demonstrated experience supervising teams, supporting scheduling, and contributing to staff development.
• Strong organizational and time-management skills with the ability to multitask in a fast-paced environment.
• Proficiency with Microsoft Office and experience using catering, ordering, inventory, or kitchen management systems.
• Working knowledge of all applicable local and state food safety regulations.
• Ability to lift 30 lbs. and perform physical job functions including standing, walking, and bending for extended periods.

Benefits

• Weekly pay
• 401K with company match
• Employee Assistance Program
• Eligible employees offered Medical, Prescription, Dental, and Vision Plans, FSA/HSA
• Ongoing training and development programs
• Bonus programs for eligible positions

Pay varies by location.