Sous Chef: Menu Innovation & Team Leadership

A premium hotel in Knoxville seeks a Sous/Restaurant Chef to manage daily kitchen operations for its outlets. Responsibilities include menu development, staff supervision, and ensuring high standards of food preparation and service. The ideal candidate will possess strong culinary skills and leadership abilities, along with a flexible schedule to accommodate peak times. Competitive compensation offered between $55,000 and $65,000 annually. #J-18808-Ljbffr