Executive Chef
$70,000–$100,000 year
On-siteNashville, Tennessee, United States
Job Summary
Oversee and ensure efficient back-of-house operations, including monitoring purchasing standards, controlling food costs, and conducting quarterly audits of standard operating procedures. Lead hourly and management teams while researching, developing, and executing seasonal menus in partnership with divisional leaders. Collaborate with designated chefs to purchase supplies, maintain recipe books, and create accurate recipe costing. Manage the interview, hire, onboard, train, and supervise all back-of-house employees, fostering a culture of teamwork and resolving guest, vendor, and employee challenges with tact. Work varied shifts including early mornings, late nights, weekends, and potential overnight travel across multiple sites.
Required Qualifications
- 5+ years of Executive Chef experience in a full-service restaurant
- Strong knowledge of sushi preparation, fish butchery, and Japanese culinary techniques
- Ability to lead and develop teams
- Skilled in managing BOH systems
- Must be able to move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds
- Must be available to work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites with or without overnight travel, as needed
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