Head Chef

SkyBridge Luxury & Associates is partnering with a chef-driven, seafood-focused restaurant concept in Nashville to identify an experienced Head Chef to lead its culinary operation.

We are seeking a culinary leader with a strong background in high-volume, upscale or fine-dining, freestanding restaurants. Candidates with extensive experience in independent, chef-driven restaurant concepts will be strongly prioritized, particularly those with a proven track record of leading high-volume, à la carte culinary operations while maintaining exceptional standards for food quality, creativity, and execution.

The Head Chef will oversee all aspects of the kitchen while maintaining exceptional standards for food quality, consistency, presentation, and execution. The ideal candidate brings a passion for fresh seafood, culinary creativity, and the operational expertise to lead a successful, high-volume restaurant kitchen.

Responsibilities

• Lead day-to-day culinary operations and ensure consistent execution across all services
• Maintain exceptional standards for food quality, freshness, flavor, and presentation
• Lead, mentor, and develop the culinary team
• Participate in menu development, seasonal changes, and refinement of the seafood-focused culinary program
• Oversee food cost, labor, purchasing, inventory, waste, and kitchen productivity
• Maintain high standards for sanitation, food safety, and cleanliness
• Collaborate with restaurant leadership to deliver an exceptional guest experience

Qualifications

• Significant culinary leadership experience in high-volume, upscale or fine-dining, freestanding restaurants strongly preferred
• Experience as a Head Chef, Executive Chef, or senior culinary leader in a chef-driven restaurant environment
• Strong seafood experience, ideally within an upscale, seafood-focused restaurant concept
• Hands-on experience with whole fish fabrication, including cleaning, filleting, portioning, and proper seafood handling techniques
• Proven ability to execute consistently in a high-volume, à la carte restaurant environment
• Demonstrated experience leading, mentoring, and developing culinary teams
• Strong understanding of food and labor costs, purchasing, inventory, and kitchen financials
• Creative culinary perspective, hands-on leadership style, and strong attention to detail

Compensation

$120,000–$130,000 base salary + bonus

MUST BE AUTHORIZED TO WORK IN THE U.S.