Regional Executive Chef (Franklin)

About the Role

We are seeking an experienced, hands-on Regional Executive Chef to lead Back of House operations across our Tennessee locations, with the opportunity to expand oversight as our company continues to grow. This position requires a leader who is equally passionate about exceptional food, hospitality relationships, developing teams, and building efficient, sustainable kitchen operations. Working closely with the Owners to uphold established culinary vision, the Regional Executive Chef is responsible for translating that vision into consistent, exceptional execution across all locations.

Schedule

• Must be available to work weekends, evenings, and swing shifts as business needs require
• Must be willing to travel between Franklin and Nashville locations regularly, often daily
• Must maintain an active, hands-on presence in the kitchens, working alongside teams and providing consistent leadership and development of staff. 
• Must demonstrate flexibility in supporting multiple locations and evolving operational needs.

What to Expect as a Regional Executive Chef

Culinary Execution & Quality

• Oversee daily Back of House operations across multiple locations, ensuring consistency in food quality, presentation, execution, and service
• Execute existing culinary vision established by Perenn, maintaining the integrity of recipes, techniques, and presentation standards
• Collaborate with ownership on the implementation and execution of new menus, seasonal offerings, specials, and grocery products
• Lead culinary training through hands-on demonstrations, tastings, and ongoing coaching
• Establish and maintain clear recipes, production specifications, plating guides, and quality control procedures
• Regularly audit food quality and kitchen performance, identifying opportunities for improvement and implementing corrective action
• Ensure timely and accurate food execution while maintaining expected ticket times and service standards.
• Work alongside kitchen teams during service and production as needed, setting the example for pace, organization, and excellence

Multi-Location Leadership

• Provide consistent oversight of prep, production, and line kitchens across locations
• Lead, coach, and develop Back of House team members across all locations
• Establish clear expectations, responsibilities, and performance standards for each position
• Build a culture of accountability, professionalism, hospitality, and continuous development
• Collaborate with Human Resources to recruit, interview, hire, onboard, and train Back of House employees
• Conduct regular performance evaluations, provide constructive feedback, and create opportunities for professional development
• Address performance concerns, disciplinary matters, and terminations in partnership with Human Resources and ownership
• Foster a positive and collaborative working environment where employees feel supported, challenged, and empowered to grow.
• Encourage education and knowledge-sharing through ongoing training and hands-on leadership
• Maintain strong communication and collaboration between Back of House and Front of House teams
• Maintain existing and develop new systems for prep, production, ordering, inventory, sanitation, and kitchen organization
• Identify operational inefficiencies and proactively develop practical solutions
• Uphold effective communication between production kitchens, restaurant teams, and leadership
• Support the successful opening and integration of new locations and culinary programs
• Assess kitchen equipment and coordinate preventative maintenance, repairs, and operational improvements

Food Safety, Organization & Standards

• Maintain the highest standards of food safety, sanitation, cleanliness, and kitchen organization
• Oversee proper food storage, labeling, temperature monitoring, and FIFO practices
• Establish clear cleaning, maintenance, and organizational standards across all kitchens
• Conduct regular kitchen inspections and follow through on identified improvements

Financial Performance & Cost Management

• Collaborate with ownership to maintain Back of House labor budgeting, food costs, waste reduction, and inventory management across locations
• Develop labor schedules that appropriately balance business demand, productivity, and service standards
• Monitor labor performance against established budgets, making adjustments to maintain financial targets without compromising quality
• Evaluate sales data and trends to appropriately forecast prep and production pars
• Oversee ordering, receiving, inventory counts, and product rotation to maintain appropriate stock levels
• Ensure accurate portioning, recipe adherence, and production practices that protect food cost targets

About You

• Integrity, reliable, adaptable, level-headed, consistent, positive 
• Minimum of 5 years of progressive culinary leadership experience, including experience managing kitchen teams
• Previous experience overseeing multiple kitchens, locations, or a high-volume culinary operation strongly preferred
• Strong understanding of food cost management, labor scheduling, inventory control, purchasing, and kitchen profitability
• Highly organized and detail-oriented
• Excellent communication skills with the ability to build relationships across departments and leadership levels
• Comfortable establishing systems, implementing standards, and following through on execution
• Strong culinary foundation with a genuine appreciation for ingredient-driven, thoughtfully prepared food
• Proactive problem-solver who identifies challenges before they become larger issues
• Passionate about teaching, mentoring, and developing future leaders
• Collaborative and receptive to feedback and creative direction
• Culinary school degree or diploma preferred, but not required.
• Hospitality is at the heart of everything

Physical Requirements

• Must be able to lift up to 50 pounds regularly
• Must be able to stay on feet for prolonged periods of time

Transparent Hospitality is proud to be an equal-opportunity employer committed to diversity and inclusion in the workplace. Qualified applicants will be considered for employment without regard to race, color, religion, national origin, age, sex, sexual orientation, gender identity, physical or mental disability, protected veteran or military status, or any other status protected by applicable law.

Disclaimer for all TN candidates and employees: This employer participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S.