Head Chef
No salary listed
Senior
Nashville, TN, USA
In Person
Food Service & HospitalityCulinary & Kitchen Production
About the job
Requirements
- Requires 5–7+ years of professional kitchen experience, including 2–3+ years in a lead role such as Sous Chef, CDC, or Head Chef in upscale/casual-fine or fine dining.
- Requires advanced mastery of grill, sauté, fry, and garde manger stations, and strong expo leadership.
- Requires demonstrated success managing inventory, yields, and cost of goods sold (COGS), and familiarity with basic profit-and-loss (P&L) levers.
- Requires strong knowledge of Hazard Analysis and Critical Control Points (HACCP) and food safety, plus ServSafe Manager certification or equivalent, or ability to obtain it.
- Requires familiarity with kitchen display systems (KDS), point-of-sale (POS), inventory, and scheduling tools, and comfort using Google Workspace.
- Requires schedule flexibility to work nights, weekends, and holidays.
- Requires standing and moving for extended periods of up to eight or more hours, with frequent bending and reaching.
- Requires lifting, carrying, pushing, or pulling up to 35–50 pounds.
- Requires ability to work around heat, steam, refrigeration, and cleaning chemicals, and to perform repetitive knife and equipment use.
- Requires slip-resistant footwear.
Responsibilities
- Lead, train, and hold the team to culinary standards for seasoning, texture, temperature, and plating.
- Conduct pre-service tastings and line checks, and calibrate stations and expo for quality and timing.
- Uphold and improve recipes and standard operating procedures (SOPs), document changes, and ensure version control.
- Maintain core menus and seasonal features aligned with the concept, sourcing, and brand story.
- Partner with Beverage/Bar on pairings and promotions, and support menu engineering decisions with data.
- Execute tastings, rollouts, and training materials for menu changes.
- Own the pass by managing ticket flow, coursing, and window times, and work on the line during peak periods.
- Communicate 86s and low pars in real time to front-of-house leadership, and drive immediate recovery for remakes.
- Analyze service issues after shifts and capture lessons in manager logs and action plans.
- Recruit, onboard, and develop Sous Chefs, Line, Prep, and Stewarding team members in partnership with others.
- Deliver ongoing coaching, documented feedback, and fair performance management.
- Foster an inclusive, respectful, learning-focused kitchen and recognize strong work.
- Enforce Department of Health (DOH) and HACCP standards, including cooling logs, holding temperatures, allergen and cross-contact controls, and personal hygiene.
- Ensure daily and weekly cleaning schedules, equipment care, and safe use of chemicals and personal protective equipment (PPE).
- Prepare for inspections, correct violations immediately, and train the team to prevent recurrences.
- Own inventory accuracy, yield tracking, waste logs, and portion control to meet COGS targets.
- Build pars and order to forecast, and verify receiving quality, temperatures, and storage by zone.
- Partner with vendors on quality, pricing, and substitutions, and escalate shortages with solutions.
- Build schedules to volume and skill mix, and manage deployment and breaks to protect ticket times and the labor plan.
- Cross-train the team to maintain coverage and provide growth opportunities.
- Ensure safe operation and daily maintenance of kitchen equipment, including filtering fryers and cleaning hoods and filters according to schedule.
- Submit and track work orders, tag out unsafe equipment, and communicate timelines.
- Execute Banquet Event Orders (BEOs), Private Dining Room (PDR) events, and off-site activations to standard, on time, and to cost.
- Support new openings and seasonal transitions through hiring, training, tastings, and stabilization.
About the company
The Jose Andres Group runs a collection of high-end restaurants, including The Bazaar, where guests experience innovative dining led by James Beard Award–winning chef Jos Andrés. The Bazaar combines avant-garde dishes with theatrical presentations in a stylish, modern space designed by Philippe Starck. The restaurant showcases creative techniques—such as smoking cocktails and spherified items—within a lively, immersive setting. What sets it apart is the combination of a celebrity-led culinary team, chef-driven artistry, and a strong emphasis on experiential dining rather than just food, all within a distinctive, stylish venue. The goal is to provide memorable, magical dining experiences that push culinary boundaries and surprise guests with both taste and presentation.
Company Size
1-10
Company Stage
N/A
Total Funding
N/A
Headquarters
Auckland, New Zealand
Founded
2019
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Simplify's Take
What believers are saying
- W Nashville opened JAG venues in early 2026, expanding beyond core coastal markets.
- Bazaar House opens in 2027 with 67 rooms, private club, wellness, and retail.
- Delta's phased 2026 menu rollout extends José Andrés branding into premium airline cabins.
What critics are saying
- The Bazaar at Waldorf Astoria closed March 11, 2026, then became Bazaar Meat.
- California Prop 65 notices from May 8, 2026 target José Andrés Corporation shellfish products.
- Exiting CEO Sam Bakhshandehpour left in 2026, signaling leadership churn during expansion.
What makes Jose Andres Group unique
- José Andrés Group spans 40 restaurants plus World Central Kitchen’s global humanitarian halo.
- The Bazaar brand gives JAG high-end, theatrical dining across D.C., Las Vegas, and New York.
- Thor Equities partnership brings hotel development expertise to Bazaar House in Georgetown.
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Benefits
- Health Insurance
- Dental Insurance
- Vision Insurance
- Pet Insurance
- Flexible Work Hours
- Tuition Reimbursement
- Meal Benefits