Executive Chef

Fohandboh; Nashville (TN); On-site; USD 80,000 - 120,000; Full time

Job summary

Fohandboh in Nashville is seeking an experienced Executive Chef to lead our culinary team and drive menu development, quality, and guest satisfaction.

You will oversee kitchen operations, manage food costs, train staff, and ensure safety and consistency across all dishes while staying on trend with innovative techniques.

Qualifications

• Proven experience as an Executive Chef or in a similar leadership role.
• Culinary degree or equivalent training preferred.
• Excellent knowledge of culinary techniques, food safety standards, and industry trends.
• Strong leadership skills with the ability to manage and motivate a diverse team.
• Budget management skills and a strategic understanding of cost controls.
• Ability to work in a fast-paced, high-stress environment with attention to detail.

Responsibilities

• Develop innovative and seasonal menus aligned with vision and market trends.
• Test and refine recipes to ensure consistency, quality, and presentation.
• Oversee food preparation, presentation, and cooking processes.
• Ensure compliance with food safety, sanitation standards, and local health regulations.
• Implement and maintain inventory control procedures, managing ordering and stock rotation.
• Recruit, train, and mentor kitchen staff, fostering a positive work environment.
• Schedule shifts and assign tasks, ensuring adequate kitchen staffing at all times.
• Develop and manage kitchen budgets, including food costs, labor expenses, and waste control.
• Monitor and adjust spending to achieve profitability while maintaining quality standards.
• Negotiate with suppliers for the best pricing on quality ingredients.
• Keep up with culinary trends and attend events to inspire menu offerings.

Skills

Leadership

Menu development

Budget management

Food safety

Inventory management

Communication

Adaptability

Culinary software

Education

Culinary degree

Tools

Culinary software

Inventory management software

Job description

Key Responsibilities:

1. Menu Development:

• Create innovative and seasonal menus aligned with the restaurant’s vision and market trends.
• Test and refine recipes to ensure consistency, quality, and presentation.
• Oversee food preparation, presentation, and cooking processes.
• Ensure compliance with food safety, sanitation standards, and local health regulations.
• Implement and maintain inventory control procedures, managing ordering and stock rotation.

3. Staff Management:

• Recruit, train, and mentor kitchen staff, fostering a positive work environment.
• Schedule shifts and assign tasks, ensuring adequate kitchen staffing at all times.
• Conduct performance reviews and manage staff development initiatives.
• Develop and manage kitchen budgets, including food costs, labor expenses, and waste control.
• Monitor and adjust spending to achieve profitability while maintaining quality standards.
• Negotiate with suppliers for the best pricing on quality ingredients.

5. Quality Control:

• Ensure every dish meets quality, flavor, and presentation standards before serving.
• Respond to and resolve any customer complaints regarding food quality or preparation.

6. Innovation and Trends:

• Keep up with culinary trends and introduce new techniques and ingredients.
• Attend culinary events, trade shows, or training to inspire and innovate menu offerings.

Requirements:

• Proven experience as an Executive Chef or in a similar leadership role.
• Culinary degree or equivalent training preferred.
• Excellent knowledge of culinary techniques, food safety standards, and industry trends.
• Strong leadership skills with the ability to manage and motivate a diverse team.
• Budget management skills and a strategic understanding of cost controls.
• Ability to work in a fast-paced, high-stress environment with attention to detail.

Preferred Skills:

• Proficiency in culinary software and inventory management tools.
• Strong communication skills for team collaboration and customer interaction.
• Flexibility to adapt menus to customer feedback and dietary needs.