Property: Fairlane Hotel - Nashville, TN
Department: Culinary/Food and Beverage
Reports To: General Manager
Status: Full-Time, Salaried / Exempt
Schedule: On-property; evening, weekends, and holidays required
The Executive Chef is a hands-on culinary leader responsible for the quality, consistency, and overall direction of the food program across all outlets at Fairlane Hotel.
This role leads by example - working the line, expediting service, and setting the standard for execution - while also developing the culinary team, managing costs, and continuously evolving the food offering. The Executive Chef balances creativity with discipline, ensuring menus are compelling, operationally sound, and financially successful.
The ideal candidate brings a strong culinary perspective, leadership presence, and operational rigor, thriving in a fast-paced, multi-outlet environment.
Culinary Vision & Menu Development
- Develop and refine menus across all outlets, banquets, and programming in alignment with the hotel’s concept and brand.
- Establish and document recipes, plating, and presentation standards.
- Incorporate seasonality and creativity while maintaining consistency and outlet identity.
- Lead daily kitchen operations across all outlets.
- Expedite service and ensure quality, consistency, and timing standards are met.
- Maintain clean, organized kitchens and functional equipment.
- Partner with Engineering regarding equipment maintenance and needs.
- Remain actively present on the line during peak service periods.
- Manage food cost and cost of goods sold (COGS).
- Develop menus and portioning standards that meet financial targets.
- Oversee purchasing, receiving, inventory, and vendor relationships.
- Minimize waste and enforce cost-control practices.
- Partner with Finance and F&B leadership on budgeting and reporting.
- Plan and execute banquet and event menus to standard and budget.
- Collaborate with Sales and Events teams to ensure seamless execution.
- Maintain consistency across group and catered experiences.
- Hire, train, schedule, and develop culinary team members.
- Establish training programs and growth opportunities.
- Provide regular feedback and performance management.
- Build a strong, professional kitchen culture with clear standards.
- Ensure compliance with all food safety and sanitation standards.
- Maintain inspection-ready kitchens at all times.
- Enforce proper food handling, storage, and labeling procedures.
- Lead safe kitchen practices and training.
- Progressive culinary leadership experience, including Executive Chef or Executive Sous Chef roles.
- Experience managing multi-outlet kitchens and banquet operations.
- Strong understanding of food cost control, purchasing, and kitchen financials.
- Food safety certification (ServSafe or equivalent).
- Hands-on leadership style with strong operational discipline.
- Experience in boutique, lifestyle, or independent restaurants or hotels.
- Familiarity with the Nashville dining market and local sourcing.
- Experience developing and improving existing food programs.
- Strong team development and mentorship background.
-
Stand and work for extended periods. oLift and carry up to 50 lbs.
-
Work in a hot, fast-paced kitchen environment. oSafely operate kitchen equipment and knives.
-
Maintain extended presence on the line during service.
This is a full-time, on-property role. The Executive Chef must:
- Be available for nights, weekends, holidays, and special events.
- Maintain a strong presence during peak service periods.
- Adjust schedule based on business demands.
Fairlane Hotel is committed to a workplace that reflects the diversity of Nashville and the guests we serve. We are an equal opportunity employer.
