Director Culinary Innovation Jobs in Tennessee (NOW HIRING)

Job Title: Executive Chef

Location: Chattanooga, TN

Position Type: Full-Time / Salaried with an expected weekly hourly commitment of 50-52 hours

Compensation: starting at $85,000 with potential for bonuses (Higher base pay negotiable based on experience)

About This Position:

Join the leadership team at one of Chattanooga’s premier culinary concepts. Connect with our city’s vibrant food scene, where we celebrate refined American cuisine crafted from the local bounty of the Tennessee Valley. We are seeking a collaborative Executive Chef to inspire our kitchen team, champion seasonal menu design, and continually elevate our culinary artistry.

In this role, you will work alongside celebrated, industry-recognized chefs in a dynamic, high-volume environment. We seamlessly pair a warm, hospitable atmosphere for our guests with an internal culture of operational excellence. The ideal candidate will bridge culinary innovation with thoughtful financial management, upholding standards of quality while keeping within our target margins.

Culinary Leadership & Operations

• Kitchen Oversight: Manage and oversee all main kitchen operations, including our dedicated event space which seats up to 200 guests, ensuring consistent excellence in food, service, and execution.

• Expediting & Pass Control: Actively prep and expo a high-volume kitchen pass for dinner services, as well as high-volume holiday services (e.g., Mother’s Day lunch).

• Menu & Recipe Curation: Assist in the continuous development of seasonal menu items, implement daily menu edits, and help to upkeep the kitchen's master recipe book.

• Leadership & Communication: Manage, mentor, and oversee both am and pm Sous Chefs; maintain flawless over-communication between BOH and FOH teams, including attending daily FOH service meetings.

• Quality Control: Enforce strict quality checks for all prep and final plates; maintain comprehensive station, plate, and recipe knowledge to step in and cover lines when necessary.

• Specialized Culinary Procedures: Ability to demonstrate an understanding of our HACCP plans for specialized cooking methods, including sous vide and vacuum sealing, and train staff on correct procedures.

• Sourcing & Inventory Controls: Supervise the receiving and proper storage of all vendor products, ensuring orders are checked thoroughly for quality.

• Daily Management: Enforce company regulations, run an expedient breakdown to minimize staff overtime, and lead the team by setting a daily example of professionalism and urgency.

• Culture of Service: Ensure every guest is served with an equal sense of warmth, urgency, and hospitality.

• Report: Will report directly to the Culinary Director as well as the CEO and Chef Owner

Financial Performance & Systems

• Cost Control: Accountable for maintaining Food Cost and Labor Cost percentages.

• Inventory Oversight: Supervise weekly inventory counts, waste tracking, and strategic ordering.

• Smart Scheduling: Optimize kitchen scheduling based on upcoming guest cover count, seasonal peaks, and private events.

• System Optimization: Display a strong commitment to improving existing kitchen systems or establishing new structures to support business growth.

Team Building & Kitchen Culture

• Staff Development: Recruit, hire, train, and mentor a talented BOH team (Sous Chefs, Line Cooks, Prep, and Dishwashers).

• Positive Environment: Foster a respectful, high-energy kitchen culture focused on professional growth, self-awareness, and accountability.

• Leadership Philosophy: Approach team management with grace, emotional intelligence, and a commitment to "seeking to understand before being understood."

Qualifications & Requirements

• Language: Bilingual fluency in English and Spanish is required.

• Experience: Minimum of 2 years of experience as an Executive Chef (preferred) or Senior/Executive Sous Chef in a high-volume, scratch-kitchen.

• Certifications: Current ServSafe Manager Certification required (TN certification can be obtained post-hire if needed).

• Skills: Proficiency of advanced culinary techniques, whole-fish/primal butchering, and efficient labor scheduling.

• Physical Capabilities: Ability to stand for extended periods, work evening/weekend shifts, and lift up to 50 lbs.

• Core Attributes: High level of resourcefulness, self-efficacy, flexibility, charisma, and a proven track record of staff retention.

Benefits & Perks

• Competitive base salary with potential for bonuses.

• Comprehensive health, dental, and vision insurance options.

• Paid Time Off (PTO)

• Dining discount across restaurant group properties

• 7 paid holidays

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