Culinary Instructor Jobs in Tennessee (NOW HIRING)

Position Summary:
The Culinary Manager (Kitchen Manager) is responsible for leading all Back-of-House operations and setting the culinary execution standard for Truce. This role ensures the restaurant delivers exceptional food quality, safety, speed, and consistency across every shift and daypart, while maintaining a clean, highly organized, high-performing kitchen environment.

The Culinary Manager oversees all kitchen systems including prep and production planning, line execution, recipe and portion adherence, food safety and sanitation, inventory controls, and team training. This leader plays a critical role in driving operational excellence and protecting the Truce brand promise of clean, chef-driven, made-from-scratch food served with convenience in an elevated environment.

The ideal candidate is a disciplined, hands-on kitchen leader with strong high-volume experience, a passion for fresh food and scratch execution, and a proven ability to build and develop teams in a fast-paced restaurant setting.

Operational Excellence & Kitchen Execution:

• Own day-to-day execution of all kitchen production, including prep, line execution, expo support, plating, and hold-time management.
• Maintain uncompromising standards for food quality, speed, accuracy, and presentation—every order, every day.
• Drive strong ticket times and throughput by optimizing kitchen deployment, line setup, communication, and expo workflow.
• Oversee station readiness, par levels, prep planning, and execution across all dayparts.
• Ensure consistent adherence to recipes, build charts, portion controls, and cooking procedures to protect the guest experience and food cost.
• Maintain kitchen cleanliness and organization at a level that reflects a premium brand (line, prep, walk-ins, dish, storage, etc.).

Scratch Kitchen & Clean Ingredient Standards

• Lead kitchen execution aligned with Truce’s premium promise: all-natural ingredients, nothing artificial, and no seed oils.
• Ensure correct receiving, storage, rotation, and handling of fresh food products to protect quality and safety.
• Maintain exceptional standards for freshness, holding procedures, labeling, and minimizing waste.
• Partner with the Managing Partner and leadership team to reinforce consistent execution of culinary systems as the concept scales.

Restaurant Leadership (All-Manager Expectations)

• Lead full shifts across all dayparts (breakfast, lunch, dinner), including opening, mid, and closing responsibilities.
• Function as the Manager-on-Duty (MOD) and maintain operational control of both BOH and FOH as needed.
• Cross-train and perform in all positions as needed to maintain throughput and team rhythm.
• Uphold legendary hospitality standards and ensure every guest feels welcomed and cared for—regardless of department focus.
• Partner with the Managing Partner and other managers to execute daily priorities, staffing plans, and performance goals.

Food Safety, Allergen Handling & Compliance

• Be the kitchen leader and standard setter for food safety and sanitation practices.
• Enforce proper allergen handling, avoidance of cross-contamination, and cleanliness protocols exceeding regulatory requirements.
• Ensure all kitchen team members are trained and consistently perform to ServSafe and Truce standards.
• Maintain daily line checks, temperatures, logs, and cleaning routines to protect guests and brand.

Training, Development & Team Accountability

• Recruit, train, develop, and coach BOH team members to execute consistently at a high level.
• Build bench strength through consistent training pathways and performance standards.
• Lead with clarity, high expectations, and a team-first mindset—creating pride in kitchen excellence.
• Hold teams accountable for speed, execution, cleanliness, food handling, and teamwork.
• Maintain high morale by promoting clear communication, positive energy, and a sense of team unity, especially during peak operational periods.

Inventory, Ordering & Cost Control

• Support inventory management and ordering in partnership with the Managing Partner.
• Protect food cost by controlling waste, overproduction, portioning, and correct storage/rotation.
• Ensure accurate receiving practices, product integrity checks, and correct invoice handling.
• Use kitchen data points (waste, ticket times, product mix, pars) to improve performance and profitability.

Qualifications & Experience:

• Minimum of 3 years of experience as a Kitchen Manager in a high-volume restaurant environment, preferably within fine food, fast-casual or polished casual dining segment. 
• Scratch kitchen experience is strongly preferred.
• Must possess and maintain a valid driver’s license.
• Must successfully pass a background check.
• Possession of Valid Server Permit (ABC Card)
• Possession of ServSafe Certification
• Flexibility to work evenings, weekends, and holidays as needed.