Executive Cheff- Kane Brown's

About the Company

Executive Chef Kane Brown’s Kane Brown’s on Broadway is Nashville’s newest high-energy concept — bold, dynamic, and built for unforgettable nights. Blending live music, elevated hospitality, and a vibrant social atmosphere, this multi level venue delivers an experience that transitions seamlessly from daytime brunch to late-night entertainment. With a live music stage at its core, exclusive lounge spaces, and a rooftop that keeps the energy going well into the night, Kane Brown’s on Broadway is designed for celebration, connection, and nonstop momentum. Inspired by Kane Brown’s signature style and presence, the venue brings together great music, premium service, and an electric crowd. This is more than a job — it’s your opportunity to be part of one of Broadway’s most exciting new destinations. If you thrive in fast-paced environments, enjoy creating memorable guest experiences, and want to be part of something big, Kane Brown’s on Broadway is where you belong.

About the Role

POSITION SUMMARY Kane Brown’s is seeking a visionary and disciplined Executive Chef to lead all culinary operations for our restaurant in downtown Nashville. The Executive Chef will define the menu narrative, drive culinary innovation rooted in Southern influence, and maintain uncompromising standards of excellence in execution, hospitality, and financial performance. The ideal candidate is both an artist and an operator: creatively ambitious, technically elite, operationally rigorous, and deeply committed to developing talent.

Responsibilities

• KEY RESPONSIBILITIES Culinary Leadership & Vision
• Develop and execute seasonal, ingredient-driven menus that reflect elevated American comfort food with Southern influence.
• Lead tasting, testing, and R&D processes to ensure dishes meet the highest standards of flavor, technique, and presentation.
• Maintain consistency in execution across all services, events, and private dining.
• Elevate plating aesthetics and overall culinary storytelling aligned with Kane Brown’s brand identity.

• Kitchen Operations & Systems
• Oversee all back-of-house operations, including prep, service, sanitation, and workflow optimization.
• Implement and maintain detailed recipe specs, plating guides, and production standards.
• Establish systems for inventory control, waste management, and procurement efficiency.
• Ensure smooth coordination between culinary and front-of-house leadership.

• Financial & Cost Management
• Maintain disciplined control of food cost, labor cost, and purchasing.
• Drive profitability without compromising quality.
• Partner with ownership and leadership to forecast, budget, and optimize margins.
• Analyze P&L performance and implement corrective strategies when needed.

• Team Development & Culture
• Recruit, train, and develop a high-performance culinary team.
• Foster a culture of accountability, professionalism, and excellence.
• Mentor sous chefs and key culinary leaders to build long-term bench strength.
• Lead by example — presence, discipline, and standards matter.

• Guest Experience
• Collaborate with leadership to elevate the overall dining experience.
• Engage with guests when appropriate to reinforce brand presence.
• Continuously refine the culinary experience to maintain relevance in Nashville’s competitive dining landscape.

• Compliance & Safety
• Ensure strict adherence to health department regulations and food safety protocols.
• Maintain a clean, organized, and professional kitchen environment at all times.

• PHYSICAL REQUIREMENTS Executive Chef Kane Brown’s
• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. This position is regularly required to stand, reach, bend and lift heavy objects. The noise level in the work environment is typically high.
• Stamina and Endurance: Ability to work long hours on your feet, including during busy periods and events.
• Strength: Capability to lift and move heavy kitchen equipment, pots, pans, and food items, often weighing up to 50 pounds.
• Mobility: Agility to navigate tight or crowded kitchen spaces and quickly respond to various tasks and emergencies.
• Manual Dexterity: Skill in handling cooking tools and equipment with precision, including chopping, stirring, and plating.
• Good Hand-Eye Coordination: Coordination for tasks like food preparation, arranging dishes, and managing multiple kitchen activities simultaneously.
• Tolerance to Heat and Moisture: Comfort working in hot, steamy kitchen environments with exposure to high temperatures from stoves, ovens, and dishwashers.

• OTHER DUTIES
• This job description is not intended to be exhaustive. Responsibilities may evolve based on operational needs, growth initiatives, and leadership strategy.

Qualifications

• Culinary leadership experience, with at least 3 years as an Executive Chef or Chef de Cuisine
• Strong background in elevated American comfort food with Southern influence with refined technique.
• Demonstrated ability to lead high-volume service with precision.
• Proven financial acumen and cost management expertise.
• Experience building and developing high-performing culinary teams.
• Exceptional organizational, communication, and leadership skills.

Required Skills

WHAT WE’RE LOOKING FOR At ELIA, we use our unique experience and contributions to deliver more than value – we set new standards! We seek someone that is looking for more than a job – we want to work with someone who is as passionate as us about what we do and how we go about doing it. We are seeking a leader who is:

• Creatively ambitious but operationally disciplined
• Calm under pressure
• Detail-obsessed