Executive Chef — Lead High-Volume Scratch Kitchen

Jim 'N Nick's Community Bar-B-Q; Tennessee; On-site; USD 75,000 - 110,000; Full time

Benefits offered by this job

Top compensation

Chef bonus plan

Health insurance

401(k) plan

Life & disability insurance

Paid vacation

Bar-B-Q Family Fund

Growth opportunities

Leadership development

Job summary

Jim 'N Nick's Community Bar-B-Q in Sumner County, TN is seeking a Chef to lead a 100% scratch kitchen in a high-volume operation. This hands-on role drives quality across pit, line, prep, and catering, while upholding our recipes, specs, and standards.

You will coach cooks into craftspeople, manage food cost and safety, and partner with the General Manager on goals, budgets, and growth. A high school diploma or GED is required; culinary training is a plus, real fire required.

Qualifications

• 3+ years leading a high-volume kitchen as a chef, executive chef, or senior kitchen manager.
• Scratch cooking is your favorite language; volume doesn't scare you and quality doesn't slip.
• A builder of people as much as plates.
• Financially sharp: you know your food cost to the decimal.
• High school diploma or GED required; culinary training a plus, real fire required.

Responsibilities

• Own food quality across the entire operation: pit, line, prep, and catering.
• Execute and protect recipes, specs, and scratch standards on every plate, every shift.
• Coach and develop cooks into craftspeople and future kitchen leaders.
• Manage food cost, waste, inventory, and ordering with a pitmaster's discipline.
• Hold the highest standard for safety and sanitation.
• Partner with the General Manager and Local Owner on goals, budgets, and growth.

Skills

Kitchen leadership

Scratch cooking

People development

Food cost discipline

Safety & sanitation

Education

High school diploma / GED

Culinary training (plus)

Job description

Jim 'N Nick's Community Bar-B-Q in Sumner County, TN is seeking a Chef to lead a 100% scratch kitchen in a high-volume operation. This hands-on role drives quality across pit, line, prep, and catering, while upholding our recipes, specs, and standards.

You will coach cooks into craftspeople, manage food cost and safety, and partner with the General Manager on goals, budgets, and growth. A high school diploma or GED is required; culinary training is a plus, real fire required.