Head Chef

Bar Mar Nashville; Nashville (TN); On-site; USD 70,000 - 100,000; Full time

Job summary

José Andrés Group is seeking a Head Chef to lead the daily kitchen operations, ensure high-quality food, and mentor the culinary team. This salaried, exempt role reports to the Director of Operations in a Back of House – Culinary department.

Responsibilities include line readiness, menu upkeep, food safety compliance, inventory control, and fostering a strong culinary culture across service.

Qualifications

• Minimum 5+ years in high-volume kitchen leadership.
• Strong knowledge of food safety and HACCP.
• Excellent ability to lead and develop culinary teams.

Responsibilities

• Lead kitchen team to meet quality, timing and plating standards.
• Oversee menu upkeep, seasonal features, and recipe SOPs.
• Manage inventory, food costs, and COGS.
• Conduct training and performance coaching for staff.

Skills

Kitchen leadership

Staff training

Menu development

Food safety

Job description

Description

Job Title:Head Chef –Concept/PropertyNameConcept/PropertyName
Reports To:Director of Operations
Department:Back of House – Culinary
Employment Type:Salaried, Exempt

About José Andrés Group

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.

Menu Management & Innovation

• 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.

People Leadership & Culture

• Recruit, onboard, and develop a skilled team (Sous Chefs, Line, Prep, Stewarding in partnership).
• Deliver ongoing coaching, documented feedback, and fair performance management.
• Foster