Executive Chef - High-Volume Kitchen Leader | Bonus

Culinary Dropout; Franklin (TN); On-site; USD 90,000 - 105,000; Full time

Benefits offered by this job

Medical, Dental, and Vision Coverage

Retirement savings with company match

50% dining discount at Fox Restaurant概

Discounts at The Cheesecake Factory &

Gympass discounts

Paid time off

Job summary

Culinary Dropout in Franklin, TN is hiring immediately for an Executive Chef to lead daily operations in a high-volume restaurant. This role demands strong leadership, financial acumen, and a passion for hospitality.

You will oversee scheduling, guest experiences, and quality control while driving menu creativity and cost control. A minimum of five years in high-volume restaurant management is required, with proficiency in POS systems and OpenTable.

Qualifications

• Must have 5+ years high-volume restaurant management experience.
• Demonstrate an understanding of business operations and financials.
• Coach, lead and develop restaurant team.

Responsibilities

• Must have 5+years high-volume restaurant management experience
• Demonstrate an understanding of business operations and financials
• Manage shifts which include daily decision making, scheduling, and planning
• Create memorable dining experiences by exceeding guest expectations
• Understand flavors, aromas, and characteristics of food ingredients
• Ensure product quality and restaurant cleanliness
• Perform calmly and effectively in a high-volume environment
• Manage on-the-fly requests with ease and poise
• Understand POS systems and OpenTable (or other digital/online reservation systems)
• Coach, lead and develop restaurant team

Skills

High-volume restaurant management

Leadership & team development

POS systems proficiency

Job description

Culinary Dropout in Franklin, TN is hiring immediately for an Executive Chef to lead daily operations in a high-volume restaurant. This role demands strong leadership, financial acumen, and a passion for hospitality.

You will oversee scheduling, guest experiences, and quality control while driving menu creativity and cost control. A minimum of five years in high-volume restaurant management is required, with proficiency in POS systems and OpenTable.