Head Chef

Responsibilities: Lead day-to-day culinary operations and ensure consistent execution across all services Maintain exceptional standards for food quality, flavor, presentation, and consistency Lead, mentor, and develop the culinary team while creating a strong kitchen culture Participate in menu development, seasonal changes, and ongoing refinement of the culinary program Oversee food cost, labor, purchasing, inventory, waste, and kitchen productivity Maintain high standards for sanitation, food safety, organization, and cleanliness Work collaboratively with restaurant leadership to deliver an exceptional overall guest experience Ensure the culinary vision is executed consistently while maintaining strong operational and financial performance This search is focused on candidates currently in the Nashville market.

Qualifications: Previous experience as a Head Chef, Executive Chef, or senior culinary leader in a chef-driven restaurant Strong background in upscale, high-quality restaurant environments Demonstrated experience leading and developing culinary teams Strong understanding of food and labor costs, purchasing, inventory, and kitchen financials Proven ability to maintain consistency and quality in a high-volume operation Creative culinary perspective combined with strong attention to detail and execution Hands-on leadership style and the ability to thrive in a fast-paced restaurant environment Compensation$120,000–$130,000 base salary + bonusMUST BE AUTHORIZED TO WORK IN THE U.S.