Chef

Coal Town Public House; Franklin (TN); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

Bonus program

Benefit package

Paid vacation

Cell phone reimbursement

Job summary

Coal Town Public House is seeking an experienced Chef to lead kitchen and BOH operations in Franklin. You will supervise menu development, service standards, and labor and food costs while ensuring top-notch guest experiences.

The role requires strong leadership, a focus on safety, and the ability to train and manage a diverse kitchen team. Compensation reflects experience and includes a bonus program and benefits.

Qualifications

• Must manage and supervise kitchen staff effectively.
• Experience supervising in a large commercial kitchen preferred.
• Strong knowledge of food safety and ServSafe guidelines.

Responsibilities

• Lead and direct all kitchen employees to deliver exceptional guest service.
• Collaborate with General Manager to control labor costs and staffing for daily operations and events.
• Oversee recipes, menu development, and food quality and cost control.
• Onboard, train, and develop BOH staff; enforce safety standards.
• Prepare for private events and buyouts in coordination with leadership.
• Provide monthly performance reporting and improvement recommendations.
• Maintain training programs for all BOH positions and ensure policy compliance.
• Work with GM/Executive Chef on discounts, contracts, and cost-saving programs.

Skills

Team leadership

Customer service orientation

Interpersonal communication

Staff training

Spanish communication

Education

High School Diploma

Culinary degree or college training

Tools

Toast POS system

Job description

CHEF JOB SUMMARY

The Chef is responsible for the kitchen/back-of-the-house (“BOH”) operations as directed by the General Manager and Executive Chef. As the person responsible for the successful operation of the kitchen, the Chef must work with the General Manager and Executive Chef to supervise menu development, kitchen service standards, kitchen quality control, and labor and food costs.

CHEF ESSENTIAL DUTIES & RESPONSIBILITIES

• Manage and direct all kitchen employees in a manner that promotes exemplary customer service
• Work with the General Manager to manage all labor costs and ensure properly staffed kitchens for all daily sales and upcoming events
• Manage all recipes and menu development, food product quality and cost of goods
• Meet with all kitchen and other BOH new hires when hired
• Develop and implement all kitchen and BOH safely and training programs
• Work with the General Manager and Executive Chef to prepare for any private events or buyouts the Company may have
• Provide end of month numbers and proposed areas of improvement no later than the 5th of the following month to the General Manager, Executive Chef and CEO
• Provide recaps of the BOH operations no later than the 5th of the following month to the General Manager, Executive Chef and CEO
• Follow and enforce a concrete training program for each BOH position that will be a “living” document that will be continuouslyupdated and referenced by the kitchen leads
• Work with the General Manager and Executive Chef and team on discounts contracts, and money saving programs
• Make sure that all food safety guidelines are followed including cooking temperatures, refrigeration, and other food safety requirements
• Maintain a positive, high, well-balanced energy level throughout the entire shift
• Demonstrate strong interpersonal communication skills in working effectively with kitchen and front of the house employees to ensure a warm, professional, and accommodating guest experience
• Promote a safe working environment for employees and guests, which complies with all Company safety policies and all ServSafe policies and procedures
• Attend all departmental and service training seminars as requested or assigned
• Meet all performance expectations and comply with all Company policies as set forth in the Employee Handbook including, but not limited to all performance, attendance and conduct requirements
• Any additional responsibilities as directed by the General Manager and Executive Chef

CHEF SPECIFIC JOB KNOWLEDGE, SKILL, AND ABILITY

• Knowledge of Teamwork and Toast POS system
• Ability to manage employees to ensure the highest productivity in a high stress environment of a commercial kitchen for a busy Franklin restaurant.
• Must manage and hold staff accountable for all policies and procedures including all policies in our employee handbook
• Ability to communicate with employees whose primary language is Spanish and who may speak English only as a second language or not at all
• Ability to read, write and speak the English language to interact with guests, the public, and coworkers
• Proficient verbal communication skills
• Ability to work under pressure and professionally deal with stressful situations during busy periods in a loud, busy, and crowded environment
• Strong interpersonal skills to provide overall guest satisfaction, be able to manage a large and diverse employee workforce and maintain staff morale
• Must have extensive knowledge of food recipes and the ability to teach food recipes
• Extensive knowledge of safe usage of kitchen equipment and proper food handling requirements
• Basic mathematical skills
• Knowledge of daily maintenance and cleaning of venue
• Must have knowledge of all required legal documents, i.e., A.B.C., Health Department, Police, City, Etc.

QUALIFICATION STANDARDS

Education

High School Diploma preferred

College or culinary degree preferred

Experience

Minimum of three years of experience in a large commercial kitchen operation required

Three years of experience as a supervisor in a large commercial kitchen operation preferred

Age

Must be at least 18 years old

Licenses or Certificates

ServSafe Certification

CPR certification and/or First Aid training preferred

GROOMING

All employees must wear the proper uniform and maintain a neat, clean, and well-groomed appearance in accordance with the Company’s grooming standards. This policy is implemented in compliance with the Company’s obligations related to accommodating religious beliefs and practices, medical conditions and disabilities.

PHYSICAL REQUIREMENTS/WORKING ENVIRONMENT

• Must be able to work in an environment with constantly elevated temperatures
• Must be able to work and move quickly in a tight-space environment in a safe manner without disrupting other employees
• Must be able to lift at least 50 lbs.

OTHER

Applicants with additional language skills preferred

COMPENSATION

COMPENSATION: $60,000 - $80,000 PER YEAR BASED ON EXPERIENCE, BONUS PROGRAM, BENEFIT PACKAGE, PAID VACATION AND MONTHLY CELL PHONE REIMBURSEMENT