Culinary Manager: High-Volume Scratch Kitchen Leader

Hirebridge; Brentwood (TN); On-site; USD 65,000 - 90,000; Full time

Job summary

Truce in Brentwood, TN is seeking a Culinary Manager to lead all Back-of-House operations and set the culinary execution standard for our chef-driven, scratch kitchen.

This role ensures exceptional food quality, safety, speed, and consistency across shifts while maintaining a clean, high-performing kitchen. You will oversee prep, production planning, line execution, and training to build a strong, cohesive BOH team. Flexibility for evenings, weekends, and holidays is required.

Qualifications

• Minimum of 3 years of experience as a Kitchen Manager in a high-volume restaurant.
• Scratch kitchen experience is strongly preferred.
• Must possess and maintain a valid driver’s license and ServSafe certification.
• Must successfully pass a background check.
• Flexibility to work evenings, weekends, and holidays as needed.

Responsibilities

• Lead day-to-day kitchen production, including prep, line execution, expo support, plating, and hold-time management.
• Maintain uncompromising standards for food quality, speed, accuracy, and presentation—every order, every day.
• Drive ticket times and throughput by optimizing kitchen deployment, line setup, communication, and expo workflow.
• Oversee station readiness, par levels, prep planning, and execution across all dayparts.
• Ensure adherence to recipes, build charts, portion controls, and cooking procedures to protect guest experience and food cost.
• Maintain kitchen cleanliness and organization reflecting a premium brand.

Skills

Leadership

Team management

High-volume kitchen

Food safety

Education

ServSafe Certification

Job description

Truce in Brentwood, TN is seeking a Culinary Manager to lead all Back-of-House operations and set the culinary execution standard for our chef-driven, scratch kitchen.

This role ensures exceptional food quality, safety, speed, and consistency across shifts while maintaining a clean, high-performing kitchen. You will oversee prep, production planning, line execution, and training to build a strong, cohesive BOH team. Flexibility for evenings, weekends, and holidays is required.