About this opportunity
Transparent Hospitality lists this Regional Executive Chef opportunity in franklin, Tennessee. Review the employer’s description below for duties, qualifications and application requirements.
Job description
About the Role
We are seeking an experienced, hands-on Regional Executive Chef to lead Back of House operations across our Tennessee locations, with the opportunity to expand oversight as our company continues to grow. This position requires a leader who is equally passionate about exceptional food, hospitality relationships, developing teams, and building efficient, sustainable kitchen operations. Working closely with the Owners to uphold established culinary vision, the Regional Executive Chef is responsible for translating that vision into consistent, exceptional execution across all locations.
You can get further details about the nature of this opening, and what is expected from applicants, by reading the below.
Schedule
Must be available to work weekends, evenings, and swing shifts as business needs require
Must be willing to travel between Franklin and Nashville locations regularly, often daily
Must maintain an active, hands-on presence in the kitchens, working alongside teams and providing consistent leadership and development of staff.
Must demonstrate flexibility in supporting multiple locations and evolving operational needs.
What to Expect as a Regional Executive Chef
Culinary Execution & Quality
Oversee daily Back of House operations across multiple locations, ensuring consistency in food quality, presentation, execution, and service
Execute existing culinary vision established by Perenn, maintaining the integrity of recipes, techniques, and presentation standards
Collaborate with ownership on the implementation and execution of new menus, seasonal offerings, specials, and grocery products
Lead culinary training through hands-on demonstrations, tastings, and ongoing coaching
Establish and maintain clear recipes, production specifications, plating guides, and quality control procedures
Regularly audit food quality and kitchen performance, identifying opportunities for improvement and implementing corrective action
Ensure timely and accurate food execution while maintaining expected ticket times and service standards.
Work alongside kitchen teams during service and production as needed, setting the example for pace, organization, and excellence
Multi-Location Leadership
Provide consistent oversight of prep, production, and line kitchens across locations
Lead, coach, and develop Back of House team members across all locations
Establish clear expectations, responsibilities, and performance standards for each position
Build a culture of accountability, professionalism, hospitality, and continuous development
Collaborate with Human Resources to recruit, interview, hire, onboard, and train Back of House employees
Conduct regular performance evaluations, provide constructive feedback, and create opportunities for professional development
Address performance concerns, disciplinary matters, and terminations in partnership with Human Resources and ownership
Foster a positive and collaborative working environment where employees feel supported, challenged, and empowered to grow.
Encourage education and knowledge-sharing through ongoing training and hands-on leadership
Maintain strong communication and collaboration between Back of House and Front of House teams
Maintain existing and develop new systems for prep, production, ordering, inventory, sanitation, and kitchen organization
Identify operational inefficiencies and proactively develop practical solutions
Uphold effective communication between production kitchens, restaurant teams, and leadership
Support the successful opening and integration of new locations and culinary programs
Assess kitchen equipment and coordinate preventative maintenance, repairs, and operational improvements
Food Safety, Organization & Standards
Maintain the highest standards of food safety, sanitation, cleanliness, and kitchen organization
Oversee proper food storage, labeling, temperature monitoring, and FIFO practices
Establish clear cleaning, maintenance, and organizational standards across all kitchens
Conduct regular kitchen inspections and follow through on identified improvements
Financial Performance & Cost Management
Collaborate with ownership to maintain Back of House labor budgeting, food costs, waste reduction, and inventory management across locations
Develop labor schedules that appropriately balance business demand, productivity, and service standards
Monitor labor performance against established budgets, making adjustments to maintain financial targets without compromising quality
Evaluate sales data and trends to appropriately forecast prep and production pars
Oversee ordering, receiving, inventory counts, and product rotation to maintain appropriate stock levels
Ensure accurate portioning, recipe adherence, and production practices that protect food cost targets
About You
Integrity, reliable, adaptable, level-headed, consistent, positive
Minimum of 5 years of progressive culinary leadership experience, including experience managing kitchen teams
Previous experience overseeing multiple kitchens, locations, or a high-volume culinary operation strongly preferred
Strong understanding of food cost management, labor scheduling, inventory control, purchasing, and kitchen profitability
Highly organized and detail-oriented
Excellent communication skills with the ability to build relationships across departments and leadership levels
Comfortable establishing systems, implementing standards, and following through on execution
Strong culinary foundation with a genuine appreciation for ingredient-driven, thoughtfully prepared food
Proactive problem-solver who identifies challenges before they become larger issues
Passionate about teaching, mentoring, and developing future leaders
Collaborative and receptive to feedback and creative direction
Culinary school degree or diploma preferred, but not required. xhmxlyz
Hospitality is at the heart of everything
Physical Requirements
Must be able to lift up to 50 pounds regularly
Must be able to stay on feet for prolonged periods of time
Transparent Hospitality is proud to be an equal-opportunity employer committed to diversity and inclusion in the workplace. Qualified applicants will be considered for employment without regard to race, color, religion, national origin, age, sex, sexual orientation, gender identity, physical or mental disability, protected veteran or military status, or any other status protected by applicable law.
Disclaimer for all TN candidates and employees: This employer participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S.
Worksite address
franklin, TN, 37068, US
Who can apply
Review the original listing for work authorization, qualifications and employer requirements.