Regional Executive Chef

About the RoleWe 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.
ScheduleMust be available to work weekends, evenings, and swing shifts as business needs requireMust be willing to travel between Franklin and Nashville locations regularly, often dailyMust 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 ChefCulinary Execution & QualityOversee daily Back of House operations across multiple locations, ensuring consistency in food quality, presentation, execution, and serviceExecute existing culinary vision established by Perenn, maintaining the integrity of recipes, techniques, and presentation standardsCollaborate with ownership on the implementation and execution of new menus, seasonal offerings, specials, and grocery productsLead culinary training through hands-on demonstrations, tastings, and ongoing coachingEstablish and maintain clear recipes, production specifications, plating guides, and quality control proceduresRegularly audit food quality and kitchen performance, identifying opportunities for improvement and implementing corrective actionEnsure 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 LeadershipProvide consistent oversight of prep, production, and line kitchens across locationsLead, coach, and develop Back of House team members across all locationsEstablish clear expectations, responsibilities, and performance standards for each positionBuild a culture of accountability, professionalism, hospitality, and continuous developmentCollaborate with Human Resources to recruit, interview, hire, onboard, and train Back of House employeesConduct regular performance evaluations, provide constructive feedback, and create opportunities for professional developmentAddress performance concerns, disciplinary matters, and terminations in partnership with Human Resources and ownershipFoster 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 leadershipMaintain strong communication and collaboration between Back of House and Front of House teamsMaintain existing and develop new systems for prep, production, ordering, inventory, sanitation, and kitchen organizationIdentify operational inefficiencies and proactively develop practical solutionsUphold effective communication between production kitchens, restaurant teams, and leadershipSupport the successful opening and integration of new locations and culinary programsAssess kitchen equipment and coordinate preventative maintenance, repairs, and operational improvements
Food Safety, Organization & StandardsMaintain the highest standards of food safety, sanitation, cleanliness, and kitchen organizationOversee proper food storage, labeling, temperature monitoring, and FIFO practicesEstablish clear cleaning, maintenance, and organizational standards across all kitchensConduct regular kitchen inspections and follow through on identified improvements
Financial Performance & Cost ManagementCollaborate with ownership to maintain Back of House labor budgeting, food costs, waste reduction, and inventory management across locationsDevelop labor schedules that appropriately balance business demand, productivity, and service standardsMonitor labor performance against established budgets, making adjustments to maintain financial targets without compromising qualityEvaluate sales data and trends to appropriately forecast prep and production parsOversee ordering, receiving, inventory counts, and product rotation to maintain appropriate stock levelsEnsure accurate portioning, recipe adherence, and production practices that protect food cost targets
About YouIntegrity, reliable, adaptable, level-headed, consistent, positive Minimum of 5 years of progressive culinary leadership experience, including experience managing kitchen teamsPrevious experience overseeing multiple kitchens, locations, or a high-volume culinary operation strongly preferredStrong understanding of food cost management, labor scheduling, inventory control, purchasing, and kitchen profitabilityHighly organized and detail-orientedExcellent communication skills with the ability to build relationships across departments and leadership levelsComfortable establishing systems, implementing standards, and following through on executionStrong culinary foundation with a genuine appreciation for ingredient-driven, thoughtfully prepared foodProactive problem-solver who identifies challenges before they become larger issuesPassionate about teaching, mentoring, and developing future leadersCollaborative and receptive to feedback and creative directionCulinary school degree or diploma preferred, but not required. xzbcwsv Hospitality is at the heart of everything
Physical RequirementsMust be able to lift up to 50 pounds regularlyMust 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.