Head Chef

JosJos Andrs Group (JAG) is a renowned hospitality company led by celebrated Chef Jos Andrs, distinguished for delivering outstanding guest experiences, culinary innovation, and fostering a values-driven culture. Operating across multiple acclaimed restaurant concepts worldwide, JAG is committed to bringing world-class food and warm hospitality to life, making it a leader in the hospitality industry with a strong reputation for excellence, creativity, and integrity.

The Head Chef role at JAG is a salaried, exempt position based in Nashville, TN, reporting directly to the Director of Operations. It is situated within the Back of House - Culinary department and plays a pivotal role in driving the daily performance and success of the kitchen. This leadership position holds responsibility for ensuring the highest standards of food quality, consistency, and presentation while fostering a strong culinary culture among the kitchen team. The Head Chef ensures line readiness and execution, manages menu upkeep including seasonal features, and guarantees compliance with food safety regulations. The role also involves managing inventory and cost of goods sold (COGS) controls to meet financial targets and supporting team development through recruitment, training, and ongoing coaching.

The Head Chef will lead the culinary team by setting and maintaining JAG's rigorous standards for flavor, seasoning, texture, temperature, and plating. This includes conducting pre-service tastings and line checks, calibrating stations for optimal quality and timing, and continuously improving recipes and standard operating procedures (SOPs). Menu management responsibilities include maintaining core menus aligned with the brand’s identity, collaborating with beverage teams for pairings and promotions, and executing tastings and training for new menu rollouts.

In service execution, the Head Chef manages ticket flow, pacing, and coordination between kitchen and front-of-house teams to ensure timely delivery of dishes. They actively handle real-time communications regarding food availability, substitutions, or remakes and analyze service performance post-shift to identify learning opportunities and improve processes.

Leading people is a critical aspect of this role, including recruiting and onboarding skilled culinary staff such as Sous Chefs, line cooks, prep cooks, and stewards. The Head Chef fosters an inclusive and respectful work environment that encourages learning and recognizes outstanding performance. Managing food safety compliance, sanitation, and kitchen equipment maintenance ensures daily operational reliability and adherence to Department of Health (DOH) and Hazard Analysis and Critical Control Points (HACCP) standards.

Financial oversight includes managing inventory accuracy, waste logs, portion control, and vendor partnerships to maintain quality and control food costs effectively. Labor scheduling, cross-training, and ensuring appropriate coverage are essential to meeting both volume demands and budget requirements. Additionally, the Head Chef supports special events, banquets, off-site activations, new openings, and seasonal transitions by coordinating staffing, training, and operational set-up.

JAG offers competitive compensation with performance-based bonuses, comprehensive health and wellness benefits, retirement savings plans, employee dining discounts, and opportunities for professional growth within a values-driven, award-winning hospitality group committed to equal opportunity and inclusion.

Joining Jos Andrs Group as Head Chef means becoming part of an innovative and passionate team dedicated to culinary excellence and guest hospitality, where leadership, creativity, and a commitment to quality define your daily work and the overall success of the dining experience.