Executive Chef

1w1 week ago

bartaco

Nashville, US · Full-time · $80,000 – $85,000

About this role

At bartaco, food is our passion. But people are our purpose. As Executive Chef, you are the culinary leader responsible for ensuring the highest standards of food quality, consistency, and operational excellence while guiding your team to execute established culinary standards with precision.

You will oversee daily kitchen operations, ensuring seamless execution of service and operational standards. Maintain deep knowledge of recipes and kitchen procedures to uphold quality and consistency. Oversee inventory management, analyze AVT, ensure proper ordering, and resolve issues proactively.

Lead the kitchen team by embodying bartaco’s core leadership principles and touchstones like Pride, Good People, and Positively Intolerant. Recruit, train, and develop a high-performing team promoting teamwork, accountability, and guest-obsessed mentality. Support the General Manager in optimizing operations for exceptional guest experiences.

Our culture fosters growth through introspection, transparency, and continuous improvement. Live our touchstones to create memorable moments for every guest. Bring energy, warmth, and a genuine smile knowing positivity brightens days while driving brand standards.

Requirements

Take pride in your work and contributing to something special
Value teamwork, treat others with kindness, and build trust
Hold yourself and team accountable for delivering quality and consistency
Always looking to grow and improve taking feedback as opportunity
Communicate openly and honestly fostering trust and collaboration
Bring energy, warmth, and genuine smile to make people happy

Responsibilities

Lead the kitchen team by embodying bartaco’s core leadership principles and touchstones
Oversee daily kitchen operations ensuring seamless execution of service and operational standards
Ensure consistent execution of bartaco's culinary standards across every dish and service
Maintain deep knowledge of recipes and kitchen procedures for operational consistency and quality
Oversee inventory management, analyze AVT, ensure proper ordering, and resolve issues proactively
Ensure compliance with all health, safety, and company policies
Recruit, train, and develop a high-performing culinary team
Support the General Manager in optimizing kitchen operations for guest satisfaction