Chef / Kitchen Manager

Hendersonville, TN, USA|Onsite

Job Overview

Work Schedule

Day Shifts

Job Description

MT. Juliet, Bring Your Fire!! Coming Soon! This exciting new dining establishment is poised to become a community favorite by delivering an unforgettable culinary experience through its commitment to quality, creativity, and exceptional service. As a 100% scratch kitchen, the restaurant prides itself on preparing every dish from the freshest, high-quality ingredients, ensuring that each guest is treated to flavorsome, made-from-scratch meals. The kitchen serves as the beating heart of this vibrant establishment, where artful cooking and efficient operations come together to create memorable dining moments.

This opening represents a fantastic opportunity for culinary professionals passionate about kitchen leadership and delivering excellence in all aspects of restaurant operations. The restaurant is looking for an experienced Chef/Kitchen Manager to oversee the back-of-house activities, manage the kitchen team, and maintain the highest standards in food quality, safety, and customer service. This role is ideal for someone with a strong background in high-volume, full-service restaurant environments who thrives in dynamic, fast-paced settings and is motivated by a desire to lead and develop a skilled, motivated team.

The Chef/Kitchen Manager position is full-time and offers the chance to play a pivotal role in the success of a new dining venue. The successful candidate will be responsible for all facets of kitchen operations, including staff training and development, inventory management, budgeting, scheduling, and upholding rigorous sanitation and safety standards. Integral to the role is also fostering clear, effective communication both within the team and with guests, management, vendors, and owners.

In addition to managing the kitchen team, the Chef/Kitchen Manager will collaborate with the General Manager and local ownership to set and achieve operational and financial goals. Leadership and motivational acumen are paramount, as well as the ability to balance multiple priorities and maintain composure under stress. Candidates must demonstrate exceptional guest service focus, with the goal of creating a welcoming environment that consistently exceeds guest expectations.

Physical demands are part of this role, including the ability to lift up to 50 pounds and stand for long periods, as well as working within various kitchen settings that may involve heat and manual dexterity. The successful candidate will embody a passion for culinary arts and a commitment to operational excellence, making this position a unique blend of creativity, management, and customer service excellence. Join this new venture and bring your fire to a kitchen ready to set culinary standards ablaze.

Job Requirements

High school diploma or general equivalency diploma (GED)
Some college preferred
Three to five years of high volume full-service restaurant management experience preferred
Exceptional leadership and motivational skills required
Must be able to attract, train, develop and retain the very best team members in the industry
Exceptionally strong guest service focus with the ability to provide an exceptional dining experience for every guest
Ability to define, measure and attain financial goals for the restaurant, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management
Ability to sit or stand for extended periods of time and work in a restaurant environment
Ability to lift at least 50 pounds
Ability to talk and hear, and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment
Reach with hands and arms
Bend, kneel and crouch and climb
Climbing ladder and step stool
Exposure to heat
Dexterity required for handling food items and dishes

Job Qualifications

High school diploma or general equivalency diploma (GED)
Some college preferred
Three to five years of high volume full-service restaurant management experience preferred
Exceptional leadership and motivational skills required
Must be able to attract, train, develop and retain the very best team members in the industry
Exceptionally strong guest service focus with the ability to provide an exceptional dining experience for every guest
Ability to define, measure and attain financial goals for the restaurant, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management

Job Duties

Knowledge of all dining room and kitchen systems and operation
Provides direction, coaching, training and development for assistant managers and all team members including food quality, service standards, safety and sanitation, and company policies and procedures
Ensures consistent execution of all systems, standards and cost controls
Responsible for establishing and appropriately communicating goals to General Manager and Local Owner on a regular basis
Communicates effectively with the guest, team members, management team, local owner, Station 5 team, and vendors
Effectively maintains cleanliness of exterior and interior facilities and ensures sufficient supply levels for team members to execute their responsibilities
Oversees BOH schedules, effectively maintaining staffing levels, labor goals and guest satisfaction
Oversees department inventory procedures and is able to coach and develop assistant managers to complete weekly inventory in their area of responsibility
Effectively manages BOH budgets including forecasting
Interviews and assists in the hiring of all departments to maintain appropriate staffing par levels
Effectively manages assistant managers and team members to ensure all food and service standards are met each shift and ensures all guests have a great experience
Follows safety procedures and standards when operating all equipment
Ability to handle multiple priorities, work under stress and exercise good judgment