Career Opportunities with Vision Hospitality Group

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Sous Chef

Department: Food & Beverage
Location: Chattanooga, TN

Sous Chef

Our Culture:

Vision Hospitality Group is a highly entrepreneurial company limited only by our imagination. Teamwork is a major aspect of our culture.  Our property teams are a highly team focused groups, that work closely together to ensure our guest, product and services are the best. Successful team members are continuously seeking opportunities to learn and pass on new knowledge. We are always striving to be better, are never bored and never complacent. Our teams thrive on hard work, diversity and producing outstanding guest experiences. We endeavor to make our employees comfortable so they can engage unhindered. Finally, giving back to the community is also a keystone of our culture. Most team members volunteer in some form or fashion and are given the opportunity to participate in volunteer/non-profit work. 

Job Description:

The Sous Chef is primarily responsible for ensuring food quality for all food service venues. The employee will supervise, mentor and instruct new hires and the kitchen staff on duty. They will have to communicate with all departments and have a close relationship with the Engineering Department as needed regarding sooth operation of kitchen equipment.

Job Requirements:

  • Complete all required brand specific training
  • Complete all required Vision University training
  • Complete all required health and safety training required for position
  • Adhere to all Vision Hospitality Group, Inc. and property specific brand standards
  • Perform any other duties as requested by management to aid in better operation of the hotel and service to the guests
  • Provide personalized, friendly service to each and every guest
  • Knowledge of fundamental principles and procedures of food preparation, short orders and banquet food service
  • Keep work station clean and organized
  • Is familiar with and adheres to standard recipes
  • Practice safe and sanitary work habits
  • Refers guest problems or complaints to supervisor according to Vision Hospitality Group, Inc. and brand guest problem resolution policy.
  • Assists in developing and implementing new recipes and menus.
  • Interfaces with the supervisor development.
  • Interfaces with Kitchen staff, regarding food quality, preparation, and presentation.
  • Ensures high and consistent quality of all menu items both in preparation and presentation: ensures that all recipes are followed exactly; checks the taste and texture of all dishes before meal service; ensures "model" plates of all menu items before each meal service.
  • Oversees the operations of designated kitchen outlet.
  • Instructs, oversee and participate in the cleaning of kitchen, buffet/action station and all back of the house areas and equipment maintaining a constant clean zone.
  • Maintains the highest possible rating from the Health Department on a regular basis.
  • Trains and conducts regular shift staff meetings reviewing food service standards and new additions to menus and policies.
  • Reports and documents any observed or known safety hazards, conditions or unsafe practices and procedures to management immediately.
  • Communicates with the Engineering department as needed regarding smooth operation of equipment. 

Necessary Skills:

  • Keep confidential the business functions of the company including, but not limited to, financial status, customer/guest information, employee issues, etc.
  • Must be responsible for safety and security of guests, fellow employees and hotel assets
  • Have knowledge of fire alarm system and evacuation procedures
  • Have dependable transportation available
  • Able to communicate effectively in writing, verbally, and in person
  • Able to work a flexible schedule. We are a 24/7 business which may require work availability of nights, weekends, and holidays
  • Is organized, honest, works well with others, and has an outgoing personality
  • Maintain a clean and attractive work area, uniform, and person
  • Able to work with people from diverse cultures and backgrounds

Physical Requirements:

  • Be able to bend, reach, kneel, push, and stretch and lift and/or carry up to 50 pounds
  • Can stand/walk on feet for 8 hours and work in a restrictive space/environment
  • Must have eyesight enabling vision both near and far
  • Must be comfortable using a step stool or ladder
  • Must be able to use/lift arms for up to 8 hours
  • Must be able to work in extreme conditions such as heat, cold and stress
  • Have finger dexterity for operating equipment
  • Must speak in a clear, understandable voice, hear at a basic level, and understand English
  • Must be able to write

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