Executive Sous Chef
About the role
Prime + Proper is a modern interpretation of the classic American steakhouse. Prime + Proper offers a marriage of traditional steakhouse fare with elevated contemporary culinary mastery. This position is responsible for the execution of culinary standards and team leadership. The Executive Sous Chef is responsible for overseeing kitchen staff in the preparation of our culinary experience, while meeting required safety, hygiene and quality standards. You will be working closely with the Executive Chef by providing leadership and support to all staff in the kitchen when needed.
Restaurant Highlights
Regarded as one of the best steak restaurants in the world. Ranked #20 in North America for 2026 and #69 globally in the 101 Best Steak Restaurants.
Responsibilities
- Exude the Heirloom Values as defined in our Handbook.
- Accountable for guest satisfaction by ensuring food standards are met.
- Address guest concerns in a timely and efficient manner and implement solutions.
- Uphold appropriate departmental standards of quality and timing.
- Oversee scheduling of hourly employees and assist in managing all Culinary Team schedules.
- Help to oversee vendor accounts, maintain positive working relationships with vendors, place orders, generate purchase orders, ensure par levels are up to date, and monitor material consumption.
- Weekly invoicing and costing in our house accounting software.
- Maintain acceptable profit margin as outlined by store culinary leadership.
- Determine recipes and ingredients used are following build & par standards.
- Train department staff in relevant aspects of kitchen procedures.
- Monitor sanitation procedures throughout the kitchen.
- Monitor safety of the kitchen and its operations.
- Complete line checks and maintain cleanliness and organization in all work areas.
- Report all equipment problems, maintenance issues, known safety hazards, or unsafe practices to supervisor immediately.
- Attend all scheduled employee meetings and bring suggestions for improvement.
- Execute other duties as delegated by leadership in a willing and timely manner.
- Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues.
- Lead and manage the quality and quantity of the kitchen, coordinating production of food (prep, pars, special menus) for events and restaurant functions.
- Help maintain payroll costs and productivity within budgeted guidelines.
- Assist in recruitment and training of all new kitchen staff.
- Balance operational and administrative needs.
- Follow company policies, procedures and service standards.
- Follow all safety and sanitation policies when handling food and beverage.
- Uphold HACCP standards in the kitchen with the assistance of the Culinary Team.
- Other duties as assigned.
Requirements
- Relevant culinary qualification and experience managing kitchen operations.
- Ability to develop recipes and implement standard practices to ensure department‑wide consistency.
- ServSafe Manager Certification.
- Excellent communication skills, both written and verbal.
- Consistently aspires to fulfill our core values.
- Positive attitude and ability to work cooperatively with a variety of people.
- Detail‑oriented with ability to manage competing priorities and multiple deadlines in a fast‑paced environment.
About Us
Heirloom Hospitality Group’s purpose is “Cultivating Relationships through the fanatic pursuit of Hospitality.” We are dedicated to creating an environment that promotes creativity, passion, and a genuine sense of community. Our core values drive our pursuit of excellence and form the foundation of our work culture:
- Consistently care about the smallest details
- Be kind, be happy
- Own it with pride
- Willingness to learn and teach
- Every second counts
Prime + Proper – Nashville is part of Heirloom Hospitality Group LLC. More information is available at the company page.