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Executive Chef Jobs in Springfield, TN (NOW HIRING)

ClubCorp

Executive Sous Chef

Hendersonville, TN · On-site

$61K - $78K/yr

Executive Sous Chef at Bluegrass Yacht & Country Club | Hendersonville, TN | Invited Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the ...

Hhs

Traveling Executive Chef

Nashville, TN

$80K/yr

HHS is seeking a high-energy, adaptable Executive Chef. In this role, you will act as our "Culinary Special Ops," traveling 100% of the time to healthcare facilities across the region to launch new ...

HHS LLC

Traveling Executive Chef

Nashville, TN · On-site

$80K/yr

HHS is seeking a high-energy, adaptable Executive Chef. In this role, you will act as our "Culinary Special Ops," traveling 100% of the time to healthcare facilities across the region to launch new ...

Optimist Nashville

Executive Sous Chef

Nashville, TN · On-site

$70K - $85K/yr

The Optimist is seeking an exacting and enthusiastic Executive Sous Chef to jump aboard! The Executive Sous directly oversees the day-to-day operations of all areas of the kitchen including ...

Omni Hotels & Resorts

Executive Sous Chef

Nashville, TN · On-site

$62K - $80K/yr

The Executive Sous Chef has an overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized. Primarily focusing on ...

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All JobsChef JobsExecutive Chef JobsExecutive Chef Jobs in Springfield, TN

Executive Chef information

See Springfield, TN salary details

$37.8K

$82.1K

$122.8K

How much do executive chef jobs pay per year?

As of Sep 3, 2026, the average yearly pay for executive chef in Springfield, TN is $82,054.00, according to ZipRecruiter salary data. Most workers in this role earn between $67,500.00 and $93,000.00 per year, depending on experience, location, and employer.

What does an executive chef do?

An executive chef is the head of the entire kitchen operation of a restaurant. Executive chefs manage inventory, budgeting, menu planning, training, plating, and all kitchen staff, from sous chefs to dishwashers. They ensure the high standard of food quality and that service runs smoothly and efficiently. Executive chefs are the highest level of level of management in the kitchen, and they are ultimately responsible for its success or failure.

What is an executive chef?

Executive Chefs are the head of a restaurant or hotel's kitchen, responsible for overseeing all culinary operations. They develop menus, manage kitchen staff, ensure food quality, and handle budgeting and inventory. Executive Chefs also collaborate with management on menu pricing and may be involved in hiring and training staff. Their primary goal is to maintain high standards of food preparation and presentation while ensuring the kitchen runs efficiently.

What are the key skills and qualifications needed to thrive as an executive chef, and why are they important?

To thrive as an Executive Chef, you need advanced culinary skills, menu development expertise, and significant kitchen management experience, often supported by a degree from a culinary school or equivalent professional experience. Proficiency with inventory management systems, commercial kitchen equipment, and food safety certifications (like ServSafe) is typically required. Leadership, creativity, and strong communication are essential soft skills to inspire teams and maintain high service standards. These skills ensure operational efficiency, innovation, and customer satisfaction in a fast-paced culinary environment.

What are some of the main challenges executive chefs face when managing kitchen staff and operations?

Executive Chefs often balance creative menu development with the practicalities of managing a diverse kitchen team. Common challenges include maintaining high food quality standards during busy service periods, training and motivating staff, and handling tight budgets for food costs and labor. Effective communication is crucial, as Executive Chefs collaborate closely with restaurant management, waitstaff, and suppliers to ensure smooth operations. Adapting quickly to unexpected issues, such as equipment breakdowns or staff shortages, is also a key part of the role.

What is the difference between Executive Chef vs Sous Chef?

AspectExecutive ChefSous Chef
CredentialsCulinary degree, extensive experienceCulinary degree or equivalent, experience in kitchens
Work EnvironmentOversees entire kitchen operations, manages staffAssists Executive Chef, manages specific kitchen sections
Industry UsageHigh-end restaurants, hotels, resortsAll restaurant types, including casual and fine dining

The Executive Chef is responsible for overall kitchen management, menu creation, and staff supervision, while the Sous Chef supports the Executive Chef by managing daily kitchen operations and specific sections. Both roles require culinary credentials and experience, but the Executive Chef holds a higher leadership position within the culinary hierarchy.

What does an executive chef get paid?

The average salary for an executive chef varies depending on location and establishment but typically ranges from $50,000 to $100,000 annually. Experienced executive chefs in high-end restaurants or large hotels can earn over $100,000, often supplemented with bonuses and benefits. Strong leadership, culinary skills, and management experience are essential for higher compensation.

What is the work of an executive chef?

An executive chef is responsible for overseeing the entire kitchen operation, including menu planning, managing staff, ensuring food quality and safety, and controlling costs. They often coordinate with suppliers, maintain health standards, and lead culinary staff to deliver a consistent dining experience.
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What cities near Springfield, TN are hiring for Executive Chef jobs?

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Executive Chef jobs near you
Infographic showing various Executive Chef job openings in Springfield, TN as of August 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $82,054 per year, or $39.4 per hour.

Executive Sous Chef

ClubCorp

Hendersonville, TN • On-site

$61K - $78K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Re-posted yesterday

Job description


Executive Sous Chef at Bluegrass Yacht & Country Club | Hendersonville, TN | Invited
Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited!
Job Summary:
As the Executive Sous Chef, you will be a key leader in the culinary team, working directly under the Executive Chef and assuming full operational responsibility in their absence. This role involves overseeing daily kitchen operations, including meal planning, procurement of food supplies, kitchen equipment, and meal production. You will supervise and coordinate the work of kitchen staff, ensuring that food preparation is executed to Invited's high-quality standards while maintaining cost efficiency.
In addition to managing kitchen personnel and production, you will be responsible for implementing cost control measures and adhering to budgetary guidelines to ensure the profitability of the Food Preparation Department. A thorough understanding of health, sanitation, and licensing regulations is essential to maintaining compliance and ensuring the highest standards of food safety. This position is designed as a developmental role, providing the Executive Sous Chef with the knowledge and problem-solving abilities needed for advancement to an Executive Chef position.
Day-to-Day:
  • Oversee the development and execution of menus and meal planning/production, adapting to forecasted Member counts to ensure optimal service and product quality.
  • Ensure cleanliness and sanitation of the kitchen including equipment, work areas, counters, tools, and waste management, maintaining high standards of hygiene and safety.
  • Procure food supplies and kitchen equipment, including inventory organization and participation in periodic inventory counts.
  • Determine budgetary requirements for food supplies, kitchen equipment, and materials, ensuring cost-effectiveness and adherence to financial guidelines.
  • Analyze food and labor production reports, utilizing menu engineering and other data to control expenses and optimize operational efficiency.
  • Lead the recruitment, selection, and hiring processes for kitchen staff, incorporating the
  • Executive Chef's insights and recommendations to build a high-performing team.
  • Coordinate scheduling and adjust work hours and responsibilities to meet operational needs, addressing employee concerns and resolving issues promptly.
  • Evaluate and implement policies to uphold safe workplace practices, addressing and resolving any safety issues to ensure a secure environment for all employees.
  • Act as a key representative of the club in member interactions, including conducting daily table visits, gathering feedback, and promoting the club's reputation within the community and industry.
  • Provide professional and responsive service to members and guests, addressing requests and concerns with a focus on exceeding expectations and ensuring satisfaction.
  • Lead by example and participate actively as a team member.
  • Regularly direct and oversee the work of at least two or more full-time employees, ensuring effective teamwork and operational cohesion.

About You:
Required
  • High school diploma or equivalent.
  • A minimum of 3 years of experience as a Sous Chef.
  • Health and sanitation card.
  • Food service management certification, Serve Safe.

Preferred
  • A college degree in Culinary Arts or a related field.
  • Demonstrate proficiency with all kitchen equipment, possess a comprehensive understanding of cost and labor controls, and be well-versed in both traditional and contemporary culinary techniques

What We Offer:
We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and-if you're in a non-exempt role-hours worked.
While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes:
  • Medical, dental, and vision coverage
  • Life insurance
  • Short-term and long-term disability insurance
  • 401(k) retirement savings plan
  • Generous paid time off and leave programs (time off as required by applicable law is also provided for part time team members)

Want to learn more? Visit www.invitedbenefits.com for full details.
Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook
Invited is an Equal Employment Opportunity Employer
The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

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