Top 5 Corporate executive chef Jobs in Gallatin, Tn

Executive Chef
Frankies 925 Spuntino —Nashville, TN
- $70,000 - $85,000 a year
- Full-time
- Mentoring
- Recruiting
- In-person
- Health insurance
- Dental insurance
Quick Apply
General Manager 3 - Food
Sodexo —Nashville, TN
- $64,600 - $83,600 a year
- Full-time
- Bachelor's degree
- Experience equivalent to degree accepted
- Senior level
- Paid holidays
- Health insurance
Kitchen Manager - Nashville Riverboats
Yacht Starship Dining Cruises LLC —Nashville, TN
- Weekends as needed
- ServSafe
- Cooking
- Mentoring
- Free parking
- Health insurance
Quick Apply
7d
Executive Chef
Riot Hospitality Group —Nashville, TN
- Full-time
- 5 years
- High school diploma or GED
- Mentoring
- Disability insurance
- Health insurance
Quick Apply
4d
SOUS CHEF
NASHVILLE DOWNTOWN HOTEL LLC —Nashville, TN
- Mid-level
- Ability to climb stairs
- Hotel
Quick Apply
5d

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Executive Chef

Frankies 925 Spuntino
Nashville, TN

Quick Apply

Job Details

Full-time
$70,000 - $85,000 a year

Benefits

Health insurance
Dental insurance
Paid time off
Vision insurance
Opportunities for advancement
Referral program
Food provided

Qualifications

Logistics management
Specialty dish recipe development
Staff scheduling
Menu concept development
Team scheduling
Kitchen cost control
Leading team collaboration initiatives
Production management
Managing kitchen staff
Kitchen staff scheduling
Restaurant cost management
Crew management
Senior leadership

Full Job Description

At Frankies, we focus on what works: quality ingredients, honest technique, and a kitchen that treats traditional Italian cooking with respect. Since opening our East Nashville location—spanning Spuntino, The Pizzeria, and The Bottega—we’ve stayed grounded in the approach Frank Falcinelli, Frank Castronovo, and John Burns Paterson built in Brooklyn.

We’re hiring a hands-on Chef de Cuisine who leads by example to run the kitchen team at Frankies 925 Spuntino.

Our food relies on simplicity, which means execution has to be precise. We build our menu around quality ingredients—like our imported Frankies 457 Sicilian Extra Virgin Olive Oil, 24-month aged Prosciutto di Parma, and house-made pastas. Spuntino is dinner service only (lunch is handled by The Pizzeria with its own dedicated team), allowing our kitchen to maintain complete focus on nightly operations, menu execution, and our active catering and events business.

Ownership is present in the business on a daily basis and always available on-site. This isn't a job where you 'phone in to a distant corporate office'—we collaborate, solve problems, and run the restaurant side-by-side. We want a CDC who will master our iconic classics, but also bring their own voice and original dishes to the menu—continuing the collaborative spirit our team has built here over the last three years.

The WorkService & Execution

Own the Pass: Be present for service 4–5 nights per week, running the pass and setting the pace for the kitchen.
Station Mastery: Maintain full command of every station on the line, stepping in to cook whenever and wherever service demands it.
Classics & Menu Innovation: Master our signature Frankies classics while bringing your own dishes and seasonal features to the menu, building on the foundation our culinary team has developed over the last three years.

Prep & Production

Quality & Consistency: Oversee daily prep to ensure uncompromising standards across all line items, from fresh pasta production to braises and sauces.
System Efficiency: Learn our existing SOPs and systems, continuously looking for ways to streamline prep flow and eliminate kitchen friction.

Hiring & Team Leadership

Manage the Crew: Lead, mentor, and direct a back-of-house team of 10–12 full-time and part-time staff, including a full-time Sous Chef.
Recruitment & Culture: Manage BOH hiring needs alongside FOH management and ownership to build and retain a steady, collaborative team.

Administrative & Financials

Hands-On Partnership: Work directly with ownership on-site on a weekly basis for budgeting, financial projections, labor targets, menu costing, and overall strategy.
Roster & Logistics: Manage weekly scheduling, inventory counts, prep sheets, and vendor purchasing.

What We Need

3+ years in a kitchen leadership role (CDC or Senior Executive Sous Chef) in a high-volume, scratch kitchen.
Practical background in classic Italian cooking and fresh pasta production is a strong value-add.
Catering and events experience (both on- and off-site) is a huge plus, as private dining and events are a significant part of our operations.
Direct experience managing food cost, labor, scheduling, and overall kitchen logistics.
A creative culinary mindset paired with a respect for tradition, willing to contribute new recipes to an established menu.
A leader who leads by example with a steady, clear communication style that keeps the line focused during heavy service.

What We Provide

Base Salary: $75,000 – $85,000
Performance Bonus: Target-based bonus structure
Health Benefits: 50% company-paid health insurance premiums
Paid Time Off: 10 days PTO available immediately, with accrual over time
Perks: Dining benefits across the Nashville campus (Spuntino, The Pizzeria, and The Bottega)
Growth: Opportunities for advancement as the company expands

Pay: $70,000.00 - $85,000.00 per year

Benefits:

Dental insurance
Food provided
Health insurance
Paid time off
Referral program
Vision insurance

Work Location: In person

Quick Apply

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corporate executive chef jobs in gallatin, tn

Executive Chef

General Manager 3 - Food

Kitchen Manager - Nashville Riverboats

Executive Chef

SOUS CHEF

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