Executive Chef — Multiconcept Hotel Kitchen Leader

Fairlane Hotel; Nashville (TN); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

PTO from day one

401(k) retirement program

Complimentary parking

Discounted meals at Modern Love

Hotel discounts

Job summary

Fairlane Hotel in Nashville is seeking an Executive Chef to lead the culinary program across Modern Love, banquets, rooftop programming, and special events. This is a hands-on leadership role focused on building menus, maintaining consistency, and driving profitability on a daily basis.

The right candidate balances creativity with discipline, develops a strong kitchen culture, and leads by example on the line during peak service and events.

Qualifications

• Progressive culinary leadership experience at Executive Chef or Executive Sous Chef level.
• Experience leading multiservice-period kitchens and event/banquet operations.
• Strong understanding of food cost control, purchasing, and kitchen financials.
• Food safety certification (ServSafe or equivalent).
• Hands-on leadership style with operational discipline.

Responsibilities

• Develop and refine menus across Modern Love cafe, lunch, and evening service, plus banquets, rooftop popups, and special programming.
• Lead daily kitchen operations and ensure quality, consistency, and timing standards are met.
• Manage food cost, purchasing, inventory, and vendor relationships; budget alongside leadership.
• Hire, train, and mentor culinary team; build a strong kitchen culture and leadership presence.

Skills

Culinary leadership

Operations management

Food cost control

Team leadership

Food safety

Education

Culinary degree or equivalent

Tools

Toast (POS)

Paychex HR/payroll

Job description

Fairlane Hotel in Nashville is seeking an Executive Chef to lead the culinary program across Modern Love, banquets, rooftop programming, and special events. This is a hands-on leadership role focused on building menus, maintaining consistency, and driving profitability on a daily basis.

The right candidate balances creativity with discipline, develops a strong kitchen culture, and leads by example on the line during peak service and events.