Kitchen Lead

Job Description

Job Description

Truce will be launching in May of 2026. Our flagship location will be in Franklin, TN. Join the movement!

Truce is built on the belief that real food, integrity, and purpose can ignite a movement. We’re creating a new kind of restaurant. One that proves convenience and uncompromised quality can coexist. We set out to build a concept that refuses to choose between speed, authenticity, and extraordinary flavor and quality. At Truce, there are no compromises.

Our mission is to change the way our Guests eat by serving chef-crafted meals made from wholesome, all natural, seed-oil-free ingredients prepared with heart and sourced with purpose. We believe people deserve food that matches their ambition, their values, and their pursuit of a better life.

Food should fuel your best life, and that belief is baked into everything we do. From house-made dressings and sauces to fresh-baked breads and pastries. Truce is our answer to those demanding more. More honesty, more flavor, more care, and more purpose in every bite. This is a brand built for people who feel a fire for purpose-driven work, who believe great food can change lives, and who want to be part of something that stands for more.

Truce is led by owner and CEO Matt Frauenshuh, an industry veteran who grew a small family of seven restaurants into over 250 locations across 14 states.

Matt knows how to build from the ground up, how to take risks with confidence, and how to roll up his sleeves to make a vision reality, and he’s assembling a team to do it again.

We’re seeking trailblazers with that same spirit: courageous, entrepreneurial, ready to hustle, and energized by the chance to help shape a brand destined to disrupt the industry. If this mission speaks to you and your lifestyle, your values and your drive, let’s build this together!

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Position Summary: The Kitchen Lead is the technical heart of the Back-of-House, responsible for driving culinary execution and setting the pace for every shift. This is a player-coach role: you lead by working the line, ensuring Truce delivers exceptional food quality, safety, and speed with total consistency. You aren't just filling a spot on the line; you are the standard bearer who audits prep levels, enforces recipe adherence, and coaches your peers in real-time. You are responsible for protecting the Truce brand promise of clean, chef-driven, made-from-scratch food served with efficiency in a high-performing kitchen.

Qualification & Experience: To step into a Kitchen Lead role at a premium concept like Truce, you must possess a blend of operational excellence and a guest-first intuition. We are looking for a leader who can maintain our high standards of service while coaching a team to do the same.

Professional Experience:

• Time on the Line: 2–4 years of experience as a line cook. You must be a master of all stations (grill, sauté, prep, etc.) before you can lead them
• High-Volume Background: Experience in a high-volume environment (e.g., a restaurant that does 100+ covers per shift) is required to prove you can handle the pressure of the "expo" role.
• Scratch Kitchen Knowledge: Since Truce emphasizes all-natural ingredients and zero seed oils, experience working with, or knowledge of, raw ingredients—rather than pre-packaged or frozen goods—is essential.

Leadership & Soft Skills:

• Supervisory Foundation: At least 1 year of experience in a leadership capacity (such as a Shift Lead, Trainer, or Anchor Cook).
• Training Ability: Proven experience coaching others on knife skills, plating, and food safety.
• Conflict Resolution: The ability to handle high-stress situations between team members without losing your cool.

Certifications & Requirements:

• Education: High school diploma or G.E.D. equivalent.
• Minimum Age: Must be 21 years of age or older.
• Must possess and maintain a valid driver’s license and have reliable transportation.
• Must successfully pass a background check and Motor Vehicle Report.
• Possession of valid Server Permit (ABC Card).
• Possession of valid ServSafe Food Handler or Manager Certification.
• Flexibility to work evenings, weekends, and holidays as needed.
• Inventory & Cost Control: Basic knowledge of food waste tracking and par levels.
• Allergen Safety: Advanced understanding of cross-contamination protocols, especially in a health-focused concept.