Recipe Developer Jobs in Tennessee (NOW HIRING)

Front of House & Back of House Job Descriptions
Community Lounge & Café Concept

The goal is to create a hospitality-driven experience centered around community, creativity, quality food, live events, and exceptional service.

FRONT OF HOUSE (FOH)
FOH Mission
Front of House staff are responsible for creating a welcoming, energetic, and memorable guest experience. Every interaction should reflect the café’s identity as a community-oriented creative space for families, artists, authors, musicians, and guests of all backgrounds.
FOH employees are expected to provide genuine hospitality while maintaining efficiency, cleanliness, professionalism, and attention to detail.

FOH Positions
• Shift Lead
• Host / Door Staff
• Bartenders
• Servers
• Food Runners
• Bussers
• Security / Event Staff

FOH Core Responsibilities
Guest Experience
• Greet every guest warmly and professionally
• Learn regular guest names and preferences
• Maintain positive energy during all service periods
• Ensure guests feel welcomed, safe, and valued
• Handle guest concerns professionally and calmly
• Create an environment encouraging repeat visits
• Maintain a strong sense of hospitality during events and high-volume service

Service Standards
• Maintain full menu knowledge including food, cocktails, coffee, beer, wine, and specials
• Understand seasonal menu changes and ingredient sourcing
• Accurately enter orders into POS system
• Deliver food and beverages promptly and correctly
• Monitor tables and guest needs continuously
• Maintain timing and communication with kitchen staff
• Upsell thoughtfully without pressure
• Ensure proper allergy communication between guests and kitchen

Café & Lounge Environment
• Maintain clean dining areas, bars, patios, bathrooms, and event spaces
• Assist with furniture movement and event setup
• Keep music, lighting, and atmosphere aligned with brand standards
• Maintain merchandise displays and café retail areas
• Help create a relaxed but professional creative environment

Event Responsibilities
• Support live music, author events, community gatherings, and private events
• Assist with crowd flow and guest management during high-volume nights
• Coordinate with management for VIP or artist hospitality
• Maintain professionalism during concerts and special programming
• Help execute daytime family-oriented programming and evening entertainment

Cash Handling & POS
• Operate POS accurately and responsibly
• Maintain accurate cash drawer balances
• Process payments and tips correctly
• Understand discounts, comps, and house policies
• Report discrepancies immediately

FOH Expectations
• Professional appearance and hygiene
• Strong communication skills
• Team-oriented mindset
• Ability to remain calm under pressure
• Punctuality and reliability
• Respect for coworkers and guests
• Ability to multitask efficiently
• Commitment to hospitality and community culture

BACK OF HOUSE (BOH)
BOH Mission
Back of House staff are responsible for delivering consistent, high-quality food while maintaining speed, cleanliness, organization, and professionalism. The BOH team supports the culinary vision of the café while operating efficiently and profitably.
The kitchen should function as a disciplined but creative environment focused on teamwork, respect, and craftsmanship.

BOH Positions
• Kitchen Manager
• Line Cook
• Prep Cook
• Dishwasher

BOH Core Responsibilities
Food Preparation & Execution
• Prepare food according to standardized recipes
• Maintain consistency in flavor, presentation, and portioning
• Execute service tickets accurately and efficiently
• Follow all prep lists and station responsibilities
• Maintain ticket times during high-volume periods
• Properly label, rotate, and store products
• Support seasonal menu execution and recipe updates

Kitchen Organization
• Maintain organized stations at all times
• Complete opening and closing duties thoroughly
• Follow prep systems and kitchen workflows
• Communicate inventory shortages immediately
• Assist in minimizing food waste
• Maintain clean refrigeration and dry storage areas

Seasonal & Local Food Program
The kitchen emphasizes seasonal cooking and locally sourced ingredients whenever possible.
Seasonal Responsibilities
• Prepare rotating seasonal dishes
• Adapt prep procedures based on seasonal ingredients
• Assist with menu testing and specials
• Maintain ingredient quality standards
• Understand local farm and vendor products

Food Safety & Sanitation
• Follow all health department regulations
• Maintain food safety certifications where required
• Monitor temperatures and storage procedures
• Maintain clean workspaces continuously
• Properly sanitize equipment and surfaces
• Follow allergy protocols strictly
• Report maintenance or safety concerns immediately

Teamwork & Communication
• Maintain clear communication with FOH staff
• Support fellow kitchen staff during service
• Maintain professionalism during stressful situations
• Participate in daily lineups and pre-shift meetings
• Respect kitchen hierarchy and chain of command

Kitchen Culture Standards
The kitchen environment should be:
• Respectful
• Disciplined
• Creative
• Efficient
• Clean
• Supportive
• Accountable
The café does not tolerate:
• Harassment
• Discrimination
• Intimidation
• Substance abuse during shifts
• Excessive negativity or hostility
• Unsafe kitchen practices

Performance Expectations
FOH Success Metrics
• Guest satisfaction
• Repeat customer relationships
• Service timing
• Accuracy
• Professionalism
• Sales performance
• Cleanliness standards
BOH Success Metrics
• Food quality consistency
• Ticket timing
• Prep completion
• Waste reduction
• Sanitation scores
• Team communication
• Station organization

Shared Team Values
All employees are expected to:
• Represent the brand professionally
• Support the community atmosphere
• Respect coworkers and guests
• Maintain a growth mindset
• Take pride in hospitality and craftsmanship
• Contribute to a positive workplace culture
• Help create a safe and inspiring environment

Brand Philosophy
The café/lounge exists to create more than food and drinks. It is designed as a third space for creativity, conversation, music, art, literature, and community connection.
Employees are expected to contribute to an atmosphere where guests feel inspired, welcomed, and part of something meaningful.
The goal is to build a destination that supports:
• Local artists
• Touring musicians
• Authors and writers
• Families and daytime guests
• Community gatherings
• High-quality food and beverage experiences
• Authentic hospitality

Scheduling & Availability
• Employees are expected to maintain reliable availability
• Weekend and evening availability may be required
• Event days may require extended shifts
• Staff must communicate scheduling conflicts in advance
• Shift coverage responsibilities apply to all employees

Closing Statement
This lounge/restaurant is built around hospitality, creativity, professionalism, and community. Every employee plays a critical role in shaping the guest experience and maintaining the integrity of the brand.
The expectation is excellence, accountability, teamwork, and pride in the work being created every day.