Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $69,100.00 - $95,200.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Vision Insurance
Dental Insurance
401k
Paid Time Off
Strong 401k match
competitive compensation
Job Description
Southern Land Company is a full-service development company recognized for its commitment to creativity, quality, and community. Operating with comprehensive expertise in planning, architecture, design, construction, marketing, resident experience, and hospitality, the company is known for integrating these disciplines in-house to collaboratively bring uniquely beautiful places to life. Headquartered in Nashville, Tennessee, Southern Land Company crafts residential developments nationwide, including single-family homes, multifamily communities, and complementary retail, office, and recreational spaces, emphasizing a generous and comfortable lifestyle for residents. Their brand is synonymous with quality, performance, and artistry, driven by guiding principles of creativity and innovation while fostering an open-minded... Show More
Job Requirements
- Bachelor's degree in culinary arts, hospitality management or related field preferred
- minimum of 5 years of experience as an executive chef or executive sous chef in a restaurant environment
- strong knowledge of food safety regulations, kitchen management and culinary operations
- proven ability to create innovative and profitable menus
- excellent leadership, communication and interpersonal skills
- strong financial acumen and experience managing food cost and budget
- ability to communicate effectively in a positive and upbeat fashion utilizing English both in oral and written form
- ability to stand for long periods and lift up to 50 pounds
- maintain a professional, neat and well-groomed appearance
- directs ordering amounts, inventory levels, timing of orders, receiving, invoice settling and equipment
- creates recipes in craftable system and supporting materials such as recipe book and menu
- assures that effective orientation and training are given to each new team member
- develops ongoing training
Job Qualifications
- Bachelor's degree in Culinary Arts, Hospitality Management, or related field (preferred)
- minimum of 5 years of experience as an Executive Chef or Executive Sous Chef in a restaurant environment
- strong knowledge of food safety regulations, kitchen management, and culinary operations
- proven ability to create innovative and profitable menus
- excellent leadership, communication, and interpersonal skills
- strong financial acumen and experience managing food cost and budget
- ability to communicate effectively in a positive and upbeat fashion utilizing English
- both in oral and written form
- ability to stand for long periods and lift up to 50 pounds
- maintain a professional, neat and well-groomed appearance
- directs ordering amounts, inventory levels, timing of orders, receiving, invoice settling, and equipment
- creates recipes in Craftable system and supporting materials, such as recipe book and menu
- assures that effective orientation and training are given to each new team member
- develops ongoing training
Job Duties
- Oversee and support the culinary operations in the restaurant
- develop and execute creative, high-quality menu offerings that align with the brand and customer demographics
- evaluate menu mix and costs relating to menu mix and adjust where needed
- work closely with culinary team to ensure that the menu reflects the latest trends and customer preferences while maintaining operational feasibility
- maintain and enforce food quality, consistency, and portion control
- ensure the kitchen complies with local and national food safety regulations, including sanitation and health standards
- monitor kitchen equipment and supplies, ensuring proper maintenance and inventory management
- provide leadership, training, and mentorship to kitchen staff team
- foster a positive, collaborative, and high-performance kitchen culture
- recruitment and hiring for all culinary positions
- work with team to manage food cost and waste reduction initiatives
- develop and monitor budgets for food and labor costs, ensuring that they are aligned with company goals
- support the financial performance of the restaurant through strategic menu planning, cost control, and maximizing profitability
- provide regular feedback to the team on culinary performance, customer satisfaction, and operational improvements
- stay updated on industry trends and help introduce ideas to enhance the dining experience
- ensure that the restaurant maintains a high level of food quality and presentation
- participate in guest satisfaction surveys and respond to customer feedback to continuously improve the dining experience
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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