Executive Chef-Edgehill

Shelby American, Inc.; Nashville (TN); On-site; USD 45,000 - 75,000; Full time

Job summary

Join a vibrant culinary team as an Executive Chef, where your passion for food and leadership will shine. In this dynamic role, you'll be responsible for crafting seasonal menus, managing kitchen staff, and ensuring high-quality guest experiences. This position demands creativity and the ability to thrive under pressure while maintaining a commitment to authentic, rustic cuisine. If you have a strong background in kitchen management and a love for culinary excellence, this is the perfect opportunity to showcase your skills in a fast-paced environment.

Qualifications

• 8 years of culinary experience required, preferably in high-volume settings.
• Strong kitchen management and leadership skills are essential.

Responsibilities

• Plan and direct food preparation and culinary activities.
• Supervise kitchen staff and manage inventory effectively.

Skills

Kitchen Management

Problem Solving

Delegation

Communication

Leadership

Cooking Trends

Computer Software

Education

8 years of experience

High volume restaurant experience

Job description

Description

The Executive Chef must be able to cook different and delicious food items, while leading the kitchen staff team and managing the inventory of food and supplies for the week. The Executive Chef will be responsible for creating the restaurant's menu and adjusting it depending on the seasonality or availability of food.

Responsibilities:

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Oversee portion control and quantities of preparation to minimize waste
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and guests
• Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience
• Handle volume and stress with aplomb and finesse
• Hold the standard of high-quality food above all else
• Understand that simple, rustic, authentic food takes as much – if not more – talent as dainty colors pooled in the middle of a big with plate

Skills:

• Share the passion for food, wine and the guest experience
• Maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours
• Excellent record of kitchen management
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices
• Working knowledge of various computer software programs

Working Conditions

• Be able to withstand the pressure and strain of working in close quarters
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.

Education/Experience:

• 8-years of experience
• High volume restaurant experience is a plus