Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $69,100.00 - $95,100.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
competitive salary
performance-based bonus
Company-paid Life Insurance
Employee assistance program
Paid parental leave
weekly pay
annual merit increase
Job Description
Parker Hospitality is a dynamic and innovative hospitality group based in Nashville, Tennessee, renowned for its unique collection of lifestyle-driven dining and entertainment venues. The company operates several distinctive concepts including The Hampton Social, The Bassment, Costera Cocina Tulum, and Nisos Prime, each celebrated for their exceptional guest experiences and trendsetting culinary approaches. Parker Hospitality is dedicated to creating a vibrant, welcoming atmosphere that blends creative energy with impeccable service, making it a favorite spot for locals and visitors seeking memorable dining and social experiences. The company prides itself on its commitment to innovation, hospitality excellence, and fostering a collaborative... Show More
Job Requirements
- Culinary degree or equivalent experience
- Minimum 3-5 years of experience as an Executive Chef or Kitchen Manager
- Proven leadership skills
- Understanding of BOH financial metrics
- Proficiency in kitchen software and inventory systems
- Flexibility to work varied shifts including nights and weekends
- Physical stamina for long periods of standing and lifting up to 50lbs
- Food safety certification or willingness to obtain upon hire
Job Qualifications
- Culinary degree or equivalent experience preferred
- Minimum 3-5 years of experience as an Executive Chef or Kitchen Manager in an upscale full-service restaurant
- Proven leadership skills with the ability to manage and develop a high-performing team
- Strong understanding of BOH financial metrics including food cost and labor management
- Proficiency in kitchen management software inventory systems and operational tools
- Flexibility to work nights weekends and holidays
- Physical ability to stand and walk for extended times lift up to 50lbs and perform in fast-paced settings
- Food safety certifications (e.g., ServSafe) required or ability to obtain upon hire
Job Duties
- Lead all back-of-house (BOH) operations ensuring high standards in food preparation, presentation, and safety
- Oversee inventory management, ordering accuracy, and kitchen efficiency to align with operational standards
- Collaborate with General Manager and venue leadership to maintain seamless coordination between FOH and BOH teams
- Recruit, train, and retain kitchen staff in alignment with company values and operational needs
- Provide ongoing coaching and performance feedback to foster a positive and skilled culinary team
- Work with management to manage kitchen labor costs and food cost percentages
- Monitor and maintain BOH budgets contributing to cost-saving initiatives and inventory controls
- Ensure BOH compliance with health, safety, and sanitation regulations and maintain required documentation
- Train kitchen staff on proper food handling, storage, and equipment usage to uphold safety and brand standards
- Maintain consistency and quality across menu items adhering to recipes and brand standards
- Directly manage sous chefs, line cooks, prep cooks, and BOH support staff to ensure smooth kitchen operations
- Partner with FOH leadership to maintain a strong communication pipeline and ensure alignment on guest needs and operational flow
- Develop and manage kitchen staff schedules to ensure proper coverage during peak hours
- Conduct performance evaluations address concerns and uphold company policies for BOH staff
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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