Chef

Tennessee Valley Railroad Museum; Chattanooga (TN); On-site; USD 24,796 - 38,572; Full time

Benefits offered by this job

Competitive salary

Paid time off

Health, dental, and vision insurance

Retirement benefits

Employee discounts

Professional development opportunities

Job summary

The Tennessee Valley Railroad Museum is seeking a skilled Chef to join our Food & Beverage team and work with the Executive Chef on delivering quality dining across Dinner Trains, Tea Room, catering events, and museum venues.

Ideal candidates bring at least 2 years of culinary experience, strong knife skills, and a team-oriented hospitality mindset to ensure exceptional guest experiences in a unique, on-site railway hospitality setting.

Qualifications

• Minimum of 2 years of professional culinary experience.
• Experience in banquet, catering, or restaurant food service preferred.
• ServSafe Manager Certification preferred (or ability to obtain).
• Strong knife skills and knowledge of food preparation techniques.
• Ability to multitask in a fast-paced environment.

Responsibilities

• Prepare and execute all menus and daily food production.
• Supervise kitchen staff in Executive Chef's absence.
• Maintain food safety standards and HACCP.
• Assist with inventory management and food cost control.
• Ensure kitchen is clean and organized.

Skills

Culinary skills

Teamwork

Communication

Multitasking

Food safety

Education

ServSafe Manager Certification

Job description

Job Title: Chef

Department: Food & Beverage

Reports To: Executive Chef and Director of Food & Beverage

Employment Type: Full-Time

Location: Tennessee Valley Railroad Museum

Position Type: Hourly (Non-Exempt), Full-Time

Schedule/Availability: Majority of Work Encompasses Weekends and Holidays

On Call/Travel: Yes

The Tennessee Valley Railroad Museum is seeking a skilled and motivated Chef to work alongside our Executive Chef in delivering exceptional dining experiences across our unique food service operations. This position plays a key role in preparing high-quality meals, maintaining kitchen operations, and ensuring consistency in food quality for our Dinner Train, Tea Room, catered events, excursions, and museum dining venues.

The ideal candidate is a team player with strong culinary skills, excellent organizational abilities, and a passion for hospitality. This individual will work hand-in-hand with the Executive Chef to execute menus, supervise kitchen staff, maintain food safety standards, and help create memorable guest experiences.

What We’re Looking For

We are looking for a dependable culinary professional who enjoys working as part of a team, takes pride in producing high-quality food, and is committed to providing exceptional guest experiences. This position is an excellent opportunity to work in a one-of-a-kind hospitality environment where every day brings a new event, train, or special experience.

Essential Duties & Responsibilities

• Work closely with the Executive Chef to prepare and execute all menus and daily food production.
• Assist with food preparation for Dinner Trains, Tea Room, catered events, excursion trains, and special museum functions.
• Ensure all food is prepared and presented to established quality standards.
• Supervise kitchen staff in the Executive Chef’s absence.
• Assist with menu development, seasonal specials, and recipe execution.
• Maintain proper food handling, sanitation, and HACCP standards.
• Assist with inventory management, ordering, receiving, and stock rotation.
• Help control food costs through proper portioning, waste reduction, and inventory practices.
• Maintain a clean, organized, and safe kitchen environment.
• Train and mentor cooks and kitchen staff as directed by the Executive Chef.
• Ensure all kitchen equipment is properly maintained and report maintenance needs.
• Work evenings, weekends, holidays, and special events as business demands.
• Maintain regular and predictable attendance, including working overtime as needed.
• Work cooperatively and collaboratively with team members, guests, and vendors.
• Perform any other tasks assigned by members of the leadership team.

Qualifications

• Minimum of 2 years of professional culinary experience.
• Experience in banquet, catering, restaurant, or institutional food service preferred.
• ServSafe Manager Certification preferred (or ability to obtain).
• Strong knife skills and knowledge of food preparation techniques.
• Ability to multitask in a fast-paced environment.
• Strong communication and teamwork skills.
• Positive attitude with a willingness to learn and support the Executive Chef.

Benefits

• Competitive salary based on experience
• Paid Time Off
• Health, dental, and vision insurance
• Retirement benefits
• Employee discounts
• Professional development opportunities

Work Environment

Work is performed in both a quiet to moderately loud environment that is on property as well as in our food locations. Required to move about inside the work space and outside on property, constantly operate food preparation equipment and office productivity machinery such as computer, copier. Must be able to position self to move work product and equipment and occasionally lift up to 50 pounds; must be able to work in restaurant environment that can be loud, hot, and crowded; must be able to work outside and be on your feet daily and for long periods of time. Ability to climb stairs and safely board railroad equipment as needed.

Equal Employment Opportunity Employer

Tennessee Valley Railroad Museum is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment and subsequent opportunities for training and/or promotions for all job titles without regard to race, national origin, gender, gender identity, age, religion, disability, sexual orientation, veteran status, marital status, or any other status protected under local, state, or federal laws. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.