Head Chef

José Andrés Group; Nashville (TN); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Competitive compensation

Performance-based bonus opportunities

Retirement savings plans

Professional growth opportunities

Job summary

A leading hospitality company is seeking an experienced Head Chef to lead kitchen performance and maintain food quality in Nashville, TN. The role focuses on culinary leadership, team training, compliance with food safety standards, and managing kitchen inventory. Ideal candidates will have 5-7 years of experience and demonstrate strong communication skills. A competitive compensation package and performance-based bonuses are offered within a values-driven culture.

Qualifications

• 5–7+ years of professional kitchen experience, with 2–3+ years in a lead role.
• Strong knowledge of HACCP and food safety standards.
• Schedule flexibility including nights and weekends.

Responsibilities

• Lead and train kitchen staff to ensure quality standards.
• Manage kitchen performance during service and maintain food quality.
• Ensure compliance with food safety and sanitation practices.

Skills

Culinary leadership

Food safety compliance

Inventory management

Team development

Clear communication

Education

ServSafe Manager certification

Tools

KDS/POS systems

Google Workspace

Job description

Job Title: Head Chef

Reports To: Director of Operations

Department: Back of House – Culinary

José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide.

Position Summary

The Head Chef is the culinary leader responsible for daily kitchen performance, food quality, consistency, and team development. This role owns line readiness and execution, menu upkeep and features, food safety compliance, inventory and COGS controls, and the growth of a strong culinary culture—delivering JAG standards of flavor, presentation, and hospitality during every service.

Key Responsibilities

Culinary Leadership & Standards

Lead, train, and hold the team to JAG culinary standards for seasoning, texture, temperature, and plating.

Conduct pre-service tastings and line checks; calibrate stations and expo for quality and timing.

Uphold and improve recipes/SOPs; document changes and ensure version control.

Maintain core menus and seasonal features aligned with concept, sourcing, and brand story.

Partner with Beverage/Bar on pairings and promotions; support menu engineering decisions with data.

Execute tastings, rollouts, and training materials for any menu change.

Service Execution & Expo

Own the pass: manage ticket flow, coursing, and window times; step onto the line during peaks.

Communicate 86s/low pars in real time to FOH leadership; drive “fix now” recovery for remakes.

Analyze service issues post-shift; capture learnings in manager logs and action plans.

Recruit, onboard, and develop a skilled team (Sous Chefs, Line, Prep, Stewarding).

Deliver ongoing coaching, documented feedback, and fair performance management.

Foster an inclusive, respectful, and learning‑focused kitchen; recognize great work.

Food Safety, Sanitation & Compliance

Enforce DOH/HACCP standards: cooling logs, holding temps, allergen/cross‑contact, and personal hygiene.

Ensure daily/weekly cleaning schedules, equipment care, and safe chemical/PPE use.

Prepare for inspections; correct violations immediately and train to prevent recurrences.

Own inventory accuracy, yield tracking, waste logs, and portion control to meet COGS targets.

Build pars and order to forecast; verify receiving quality/temperatures and storage by zone.

Partner with vendors on quality, pricing, and substitutions; elevate shortages with solutions.

Labor & Scheduling

Build schedules to volume and skill mix; manage deployment and breaks to protect ticket times and labor plan.

Cross‑train team to maintain coverage and growth opportunities.

Facilities, Equipment & R&M

Ensure safe operation and daily maintenance of kitchen equipment; filter fryers, clean hoods/filters per schedule.

Submit and track work orders; tag out unsafe equipment and communicate timelines.

Execute BEOs, PDR, and off‑site activations to standard, on time and to cost.

Support new openings and seasonal transitions: hiring, training, tastings, and stabilization.

Required Qualifications

5–7+ years of professional kitchen experience with 2–3+ years in a lead role (Sous Chef, CDC, or Head Chef) in upscale/casual‑fine or fine dining.

Advanced station mastery (grill, sauté, fry, garde manger) and strong expo leadership.

Proven success managing inventory, yields, and COGS; literacy with basic P&L levers.

Strong knowledge of HACCP/food safety; ServSafe Manager or equivalent (or ability to obtain).

Clear communicator and coach; calm, organized decision‑maker under pressure.

Familiarity with KDS/POS, inventory, and scheduling tools; Google Workspace comfort.

Schedule flexibility (nights, weekends, holidays).

Working Conditions & Physical Requirements

Stand and move for extended periods (up to 8+ hours); frequent bending/reaching.

Lift/carry/push/pull up to 35–50 lbs.

Continuous exposure to heat, steam, refrigeration, and cleaning chemicals; repetitive knife/equipment use.

Slip‑resistant footwear required.

In Return, We Offer You

Competitive compensation and performance‑based bonus opportunities

Retirement savings plans

Professional growth in a values‑driven, award‑winning hospitality group

Equal Opportunity Employer

José Andrés Group is an Equal Opportunity Employer and participates in the federal E‑Verify Program.