Executive Chef: Lead High-Volume Kitchen & Menu

KaTom Restaurant Supply, Inc; Knoxville (TN); On-site; USD 90,000 - 130,000; Full time

Job summary

Kennedy Concepts is seeking an Executive Chef to oversee all Back of House operations, drive culinary excellence, and manage cost control. This role focuses on leadership, menu development, and maintaining high standards of safety and quality.

The Executive Chef will lead a diverse BOH team, coordinate purchasing, and ensure profitability while delivering exceptional guest experiences in a fast-paced kitchen environment.

Qualifications

• 5+ years of culinary leadership in a high-volume kitchen.
• Strong financial acumen with food and labor cost control.
• Expert knowledge of food safety and sanitation practices.
• Excellent leadership, organizational, and communication skills.

Responsibilities

• Oversee BOH operations, culinary execution, and kitchen performance.
• Lead, train, and evaluate BOH staff and ensure policy compliance.
• Manage purchasing, inventory, and cost control to meet budgets.
• Develop and test new menu items while maintaining brand standards.
• Maintain food safety, sanitation, and cleanliness across the kitchen.
• Coordinate with management on business needs and events.
• Prepare for health inspections and uphold safety certifications.
• Create and manage weekly scheduling focused on labor efficiency.

Skills

Leadership

Budgeting & cost control

Food safety & sanitation

Team development

Communication

Education

Culinary degree or equivalent training

ServSafe Manager Certification

Job description

Kennedy Concepts is seeking an Executive Chef to oversee all Back of House operations, drive culinary excellence, and manage cost control. This role focuses on leadership, menu development, and maintaining high standards of safety and quality.

The Executive Chef will lead a diverse BOH team, coordinate purchasing, and ensure profitability while delivering exceptional guest experiences in a fast-paced kitchen environment.