Culinary Director, Community Kitchen & Training

Thistle Farms; Nashville (TN); On-site; USD 65,000 - 90,000; Full time

Job summary

Thistle Farms in Nashville, TN, seeks a Head Chef for The Café at Thistle Farms. Lead culinary operations for café service, catering, and events, ensuring high quality and consistency aligned with the organization's mission and values.

This role trains and mentors a team, including individuals in recovery, focusing on structured, trauma-informed leadership, menu development, cost control, and community engagement.

Qualifications

• Culinary training or certification required.
• 3+ years as restaurant or banquet chef.
• ServSafe certification mandatory.
• Experience in nonprofit or mission-driven environments preferred.
• 3+ years in menu development, food costing, food safety leadership, and inventory management.

Responsibilities

• Oversees all food and beverage production for café service, catering, events, and afternoon tea.
• Supervises back-of-house staff; hiring, training, performance management, scheduling.
• Ensures consistent quality, presentation, and execution across offerings.
• Leads kitchen operations, prep, service flow, and cleanliness.
• Trains staff on kitchen skills, food safety, and professional standards.
• Develops menus with GM; balances creativity with cost controls and feasibility.
• Manages inventory, ordering, vendor relations, and waste reduction.
• Ensures compliance with food safety regulations and trauma-informed culture.

Skills

Culinary leadership

Menu development

Food cost control

Food safety leadership

Staff training

Trauma-informed leadership

Education

Culinary training or certification

ServSafe certification

Job description

Thistle Farms in Nashville, TN, seeks a Head Chef for The Café at Thistle Farms. Lead culinary operations for café service, catering, and events, ensuring high quality and consistency aligned with the organization's mission and values.

This role trains and mentors a team, including individuals in recovery, focusing on structured, trauma-informed leadership, menu development, cost control, and community engagement.