Executive Chef

Murfreesboro, TN, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $68,600.00 - $94,400.00

Work Schedule

Weekend Shifts

Benefits

Health Insurance

Paid Time Off

Performance bonus

Autonomy to build and lead

competitive salary

Job Description

Legacy Farms & A Catered Affair is an independently owned event and catering company located in Middle Tennessee, known for its commitment to quality and its distinctive operation that sets it apart from typical restaurant groups or hotel banquet kitchens. The company prides itself on its autonomy, high-volume event execution, and a strong focus on building sustainable systems and teams that deliver exceptional culinary experiences year-round. Their growth mindset and innovative approach create an environment where culinary professionals can thrive by taking ownership and leading initiatives that directly affect the company's success. Legacy Farms provides consistent demand and the opportunity to grow alongside a flourishing catering business in a vibrant regional market.\n\nThe Executive Chef role at Legacy Farms is a hands-on leadership position designed for an experienced culinary professional passionate about both cooking and managing culinary operations. This role is unique in its combination of responsibility and autonomy, offering a chance to directly shape menus, refine kitchen systems, and cultivate a highly skilled team within a busy event catering division. Unlike some leadership roles that focus solely on planning or administration, this Executive Chef will remain actively involved in food preparation and plating, ensuring a direct connection to the quality and presentation standards that define the company’s reputation.\n\nKey to success in this role is the ability to design and implement systems for inventory management, food cost control, labor budgeting, and compliance with safety regulations, all while developing innovative menus that incorporate local ingredients and meet a range of dietary needs. The Executive Chef will lead the kitchen team with a focus on accountability, professionalism, and ongoing skill development, ensuring that all off-premise catering operations run smoothly and efficiently through cross-training initiatives. This empowers the team to work independently across various shifts, reducing pressure on the broader venue staff and supporting seamless event execution.\n\nThe company offers a base salary range of $70,000 to $90,000 annually, commensurate with experience, plus eligibility for a semi-annual performance bonus that can add up to $5,000 annually. Beyond compensation, Legacy Farms provides competitive health insurance contributions and paid time off, along with the significant autonomy to shape and lead culinary operations. This position demands physical stamina, including standing for long hours, frequent lifting, and working in hot kitchen environments, emphasizing that the ideal candidate should be prepared for the practical demands of a culinary leadership role. Legacy Farms is seeking a motivated Executive Chef ready to leave behind executing others’ playbooks and begin forging their own culinary legacy.

Job Requirements

Minimum 5 years professional cooking experience including at least 2 years in a leadership role
Culinary degree or equivalent professional training
Proven experience with volume catering for 50 plus person events
Strong understanding of food costing inventory management and profit and loss impact
Working knowledge of dietary restrictions and accommodations
Current food handler's certification or ability to obtain within 30 days
Valid Tennessee driver's license with clean driving record
Ability to pass background check and drug screen
Availability to work weekends and evenings as required by event schedule

Job Qualifications

Minimum 5 years professional cooking experience including at least 2 years in a leadership role
Culinary degree or equivalent professional training
Proven experience with volume catering for 50 plus person events
Strong understanding of food costing inventory management and profit and loss impact
Working knowledge of dietary restrictions and accommodations
Current food handler's certification or ability to obtain within 30 days
Valid Tennessee driver's license with clean driving record
Ability to pass background check and drug screen
Availability to work weekends and evenings as required by event schedule
High-volume or event-based catering experience preferred
Off-premise catering experience preferred
Experience with menu development and recipe costing preferred
Knowledge of local supplier networks in Middle Tennessee preferred
ServSafe Manager certification preferred

Job Duties

Work alongside the team in execution serving as a hands-on chef
Execute chef-quality plating and food preparation for events ranging from 50 to 250 guests
Maintain consistency and presentation standards across all events
Develop signature dishes and elevated menu options
Taste and approve all food before service
Develop and maintain inventory management system with documented par levels
Implement food cost controls and waste reduction protocols
Monitor and manage kitchen labor costs against budget targets
Create prep schedules and production systems for efficient event execution
Ensure compliance with health department regulations and food safety standards
Manage vendor relationships and negotiate pricing for quality ingredients
Create seasonal menu updates and develop new menu items
Design tasting experiences for prospective clients
Accommodate dietary restrictions and customize menus
Source local ingredients and build relationships with regional suppliers
Lead and develop the kitchen team building a culture of accountability and professionalism
Cross-train team members to execute off-premise kitchen shifts
Delegate effectively during service while maintaining quality
Create training documentation and standard operating procedures
Conduct performance reviews and provide ongoing coaching