Top 131 executive chef Jobs in tennessee

Executive Chef Food Service Director
Confidential —Chattanooga, TN
- Full-time
- ServSafe
- 5 years
- Basic math
- Health insurance
- Dental insurance
Quick Apply
Executive Chef
Technosphere, Inc. —Johnson City, TN
- Full-time
- Mid-level
- 3 years
- University
- Relocation assistance
Quick Apply
13d
Executive Chef
Confidential —Nashville, TN
- From $95,000 a year
- Weekends as needed
- Hospitality
- Ability to walk for extended periods
- 5 years
- Health insurance
- Dental insurance
Quick Apply
3d
Executive Chef
Strawberry Alley Ale Works —Clarksville, TN
- $65,000 - $80,000 a year
- Hospitality
- 5 years
- Ability to lift 50 pounds
- Health insurance
- Dental insurance
Quick Apply
Executive Chef 3
Sodexo —Johnson City, TN
- $66,895 - $86,570 a year
- Full-time
- Customer service
- 3 years
- University
- Paid holidays
- Health insurance
Executive Chef - University of Tennessee Athletics
Aramark —Knoxville, TN
- Cooking
- University
- Team management
- Disability insurance
- Health insurance
Executive Chef - Relocation Assistance Available
HHS —Athens, TN
- Full-time
- Customer service
- 5 years
- Word processing
- Relocation assistance
- Health insurance
Quick Apply
Healthcare Culinary Director - Relocation Assistance Available
HHS —Nashville, TN
- Full-time
- Hospital
- ServSafe
- 5 years
- Relocation assistance
- Health insurance
Quick Apply
14d
Executive Sous Chef
SSA Group —Nashville, TN
- $65,000 - $75,000 a year
- Weekends as needed
- ServSafe
- Customer service
- Computer literacy
- Disability insurance
- Health insurance
Quick Apply
2d
Executive Chef
bartaco —Nashville, TN
- $85,000 a year
- Weekends as needed
- Hospitality
- 3 years
- Ability to lift 50 pounds
- Health insurance
- Dental insurance
Quick Apply
8d
Kitchen Manager/Head Chef
Cazzy's Corner Grill —Knoxville, TN
- From $65,000 a year
- Full-time
- ServSafe
- Mid-level
- In-person
- Paid time off
Quick Apply
1d
Executive Chef - Tennessee State Univ. - Nashville, TN
Aramark —Nashville, TN
- Customer service
- Cooking
- University
5d
Kitchen Manager / Head Chef
DoubleTree by Hilton Hotel —Jackson, TN
- $45,000 - $50,000 a year
- 12 hour shift
- Hospitality
- 7 years
- 6 years
- Health insurance
- Dental insurance
Quick Apply
Culinary Manager - Local Lime
Yellow Rocket Concepts —Germantown, TN
- $50,000 - $55,000 a year
- Extended hours
- Background check
- Spanish
- Restaurant management
- AD&D insurance
- Health insurance
Quick Apply
2d
Executive Chef/ College Dining Services
Metz Culinary Management —Henderson, TN
- From $80,000 a year
- Full-time
- Cooking
- Supervising experience
- University
Quick Apply
Executive Sous Chef Commissary Bake Shop
Marriott International, Inc —Nashville, TN
- $100,000 - $137,000 a year
- Full-time
- Bar
- Hotel
- High school diploma or GED
Executive Chef - 1799/The Harpeth Hotel
The Harpeth Franklin Downtown, Curio Collection by Hilton —Franklin, TN
- Full-time
- Heavy lifting
- Hotel
- Ability to lift 50 pounds
- Relocation assistance
- Health insurance
Quick Apply
EXECUTIVE CHEF 1- University of Tennessee Greek House Chefs
GREEK HOUSE CHEFS INC —Knoxville, TN
- $40,000 - $46,000 a year
- ServSafe
- English
- Ability to lift 50 pounds
Quick Apply
1d
Director of Culinary Development
THE ELIA GROUP LLC —Nashville, TN
- $115,000 - $150,000 a year
- Full-time
- Mentoring
- Senior level
- Ability to stand for extended periods
- Health insurance
- Dental insurance
Director of Culinary Operations
THE ELIA GROUP LLC —Nashville, TN
- $120,000 - $155,000 a year
- Full-time
- Senior level
- Ability to stand for extended periods
- Leadership
- Health insurance
- Dental insurance

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executive chef jobs near tennessee

Executive Chef Food Service Director

Confidential
Chattanooga, TN

Quick Apply

Job Details

Full-time

Benefits

Health insurance
Dental insurance
401(k)
Tuition reimbursement
Paid time off
Vision insurance
401(k) matching
Referral program

Qualifications

Nutrition
Menu design
Team supervision
Interpersonal skills
ServSafe
Basic math
Cooking
High school diploma or GED
Food service inventory management
Food & beverage industry
HACCP
Managing kitchen staff
Equipment inventory management
Meal planning

Full Job Description

Job Description

Title: Executive Chef Food Service Director

Reports To: Executive Director

Primary Purpose

This position is part of the Operations Leadership Team, responsible for creating resident-focused, high-performance, high-commitment work teams that support the Morning Pointe purpose of “partnering with families in meeting the challenges of life.” The Food Service Director is responsible for delivering nutritious food and beverages with quality service while managing costs and meeting state health and regulatory standards. Responsibilities include kitchen management, menu planning, meal preparation, food and equipment inventory control, and supervision of kitchen staff.

The Executive Chef / Food Service Director is a hands-on culinary and operational leader who actively participates in daily food production, service execution, and kitchen operations, while also leading, training, and developing the food service team. This role is not an office-only or supervisory role; the Executive Chef / Food Service Director is expected to cook, plate, serve, and work side-by-side with the team, particularly during peak mealtimes, staffing shortages, specials, and events.

Qualifications / Skills Needed

The successful candidate must have five (5) years of professional dietary experience. Preference given to candidates with formal culinary education, professional chef training, or advanced culinary certifications, and demonstrated experience in scratch cooking, menu development, and high-quality presentation. Food Service / Dietary experience in senior living or healthcare settings is desired. Experience in kitchen staff supervision, menu planning, and inventory control is required. Knowledge of HACCP guidelines and the nutritional needs of older adults is required. Strong verbal and written communication skills, along with excellent organizational and interpersonal skills, are essential. Occasional travel may be required.

Education & Professional Training

Required: High school diploma or equivalent.
Strongly Preferred:
Associate or Bachelor’s degree in Culinary Arts, Hospitality Management, Food Service Management, or related field; OR
Graduation from an accredited culinary institute.
Equivalent combination of formal culinary training and progressive leadership experience will be considered.

Required Certification:

The Food Service Director must obtain and maintain a current ServSafe Food Protection Manager Certification, or an equivalent ANSI-accredited Food Protection Manager certification, as a condition of employment. Certification must remain active, unexpired, and available for review during Health Department inspections.

Duties include, but are not limited to:

General / Leadership

Plan, prepare, and deliver all resident and employee meals, including special events.
Ensure successful implementation of Kitchen Policies & Procedures, menu planning, and special events.
Build strong relationships and maintain open communication with residents and families to ensure nutritional needs are met.
Monitor kitchen and dining room areas for cleanliness, safety, and proper equipment function; maintain appropriate supply levels and complete inventory as required.
Ensure continuous compliance with local, state, and federal health regulations, including the on-site presence of a Certified Food Protection Manager during food preparation and service.
Plan and carry out special duties or projects assigned.

Staff Management

Provide leadership, training, and direction to all food service staff members.
Under the Executive Director’s guidance, direct and evaluate food service staff during the 90-day training period and annual review process.
With the Executive Director’s guidance, document associate counseling and disciplinary actions.
Deliver Food Service and Kitchen Safety Training Programs for all food service staff members.
Assist in identifying and supporting a designated backup certified Food Protection manager.

· Demonstrated ability to:

Lead kitchen execution while cooking
Train staff through hands-on demonstration
Model speed, sanitation, and presentation standards during service

Culinary Execution & Leadership

Personally prepares and oversees daily meal production, ensuring quality, consistency, taste, and presentation.
Acts as the culinary lead and working chef during regular service, special events, and holidays.
Develops, executes, and refines menus that are resident-driven, nutritionally appropriate, and cost-conscious.
Provides hands-on training and coaching to kitchen staff through active participation in food preparation and service.

Physical Demands

This position is classified as HEAVY, requiring exertion of 50–100 pounds occasionally, 25–50 pounds frequently, and/or 10–20 pounds constantly to lift or move objects. Functional requirements include constant standing and walking, as well as frequent lifting, carrying, pushing, pulling, stooping, bending, turning, and stretching. Finger and hand dexterity required. Visual and hearing acuity are essential. Ability to understand and carry out written and oral instructions and perform basic mathematical computations required.

Acceptance Statement

I have carefully read, understand, and accept this job description, including the position's qualifications and requirements. As an associate of Morning Pointe, I certify that I am mentally capable and physically able to perform the essential functions of the position without restriction. I understand Universal Precautions Risk Classification Categories may apply to this position and that I may be exposed to AIDS, HIV, and hepatitis B viruses. I further understand that employment is at-will, meaning that the company or I may terminate employment at any time, with or without cause.

Job Type: Full-time

Benefits:

401(k)
401(k) matching
Dental insurance
Health insurance
Paid time off
Referral program
Tuition reimbursement
Vision insurance

Physical Setting:

Fine dining restaurant

Education:

High school or equivalent (Preferred)

Experience:

Supervisory/Manager: 3 years (Preferred)
Commercial Kitchen/Culinary: 5 years (Preferred)

License/Certification:

Food Handler Certification (not required) (Preferred)

Work Location: In person

Quick Apply

Refine Your Search

executive chef jobs in tennessee

Executive Chef Food Service Director

Executive Chef

Executive Chef

Executive Chef

Executive Chef 3

Executive Chef - University of Tennessee Athletics

Executive Chef - Relocation Assistance Available

Healthcare Culinary Director - Relocation Assistance Available

Executive Sous Chef

Executive Chef

Kitchen Manager/Head Chef

Executive Chef - Tennessee State Univ. - Nashville, TN

Kitchen Manager / Head Chef

Culinary Manager - Local Lime

Executive Chef/ College Dining Services

Executive Sous Chef Commissary Bake Shop

Executive Chef - 1799/The Harpeth Hotel

EXECUTIVE CHEF 1- University of Tennessee Greek House Chefs

Director of Culinary Development

Director of Culinary Operations

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