Chef Manager Salary in Tennessee, USA

AWARD WINNING UPSCALE RESTAURANT COMPANY!EXCELLENT SALARY BONUS AND 401K! NOW HIRING - SAME DAY INTERVIEWGeneral Manager/MP Agm Chef Sous Chef Foh ManagerAward Winning fast growth upscale dining concept!•Totally scratch kitchen, extensive wine list.•30.00 per person check average.•Excellent salary and bonus plan.•Great benefits and 401k!The companies we represent require a "minimum of two years Restaurant Management Experience Upscale dining preferred" and offer great benefits and growth opportunities."Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured!We have job postings with local Independent Concepts as well as Regional and National Growth Restaurant Companies in the following sectors: Fine Dining, Upscale, Casual, Sports Bar, Fast Casual and QSR.We have openings in your area and Nationwide!RM/RVP: 100k-150k +Bonus+Car+ 401kGM/MP:75k-100k + 2 Bonus programs + 401kChef: 65k-80k + bonus + 401kSous Chef: 50k-65k + bonus + 401kFoh Manager: 50k -65k + bonus + 401kBar Manager: 45k-55k +bonus + 401kAGM: 55k- 75k + bonus +401k

AWARD WINNING UPSCALE CASUAL DINING GROWTH CONCEPT!A PEOPLE FIRST CULTURE WITH EXCELLENT SALARY AND BONUS!*NOW HIRING EXPERIENCED RESTAURANT MANAGERS ALL LEVELSMANAGING PARTNERS CHEF FOH MGR ASST MGR• Totally scratch kitchen, extensive wine list• 40.00 per person check average.• Excellent salary and bonus plan.• Great benefits and Quality of Life!Benefits: Health Insurance, Dental Insurance, Paid Time Off, 401(K)The company we represent requires a "minimum of two years recent Restaurant Manager, Restaurant Management Experience" to qualify and offer great benefits and growth opportunities."Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured!We have job postings with local Independent Concepts as well as Regional and National Growth Restaurant Companies in the following sectors: Fine Dining, Upscale, Casual, Sports Bar, Fast Casual and QSR.

RESTAURANT MANAGERGENUINE HOSPITALITY IS AN OPEN-DOOR POLICY: Our leaders are accountable to ensure our team members effortlessly provide memorable moments to our guests...we refer to them as "Big Sky Moments." They set clear expectations by providing direction and honest feedback that offers praise, performance improvement and career development. Our leaders uphold all standards of operational excellence, which impact the overall sales and profitability of the restaurant.PERFECT COMBINATION: If you’re an inspirational leader who enjoys working in a chef-driven restaurant committed to a precise kitchen (no compromises, no short-cuts, no matter what) with a commitment to sustainability, you and Ted’s could be a perfect match.REQUIREMENTS3+ years of restaurant managementPolished casual, upscale or fine dining experience (preferred)Experience in scratch kitchen environments (preferred)Stable job historySolid business acumen – P&L, scheduling, ordering/inventoryHigh School or equivalentAre you a driven leader looking for a career in a fast-paced scratch kitchen serving locally-sourced ingredients? If so, we could be the perfect recipe. Just like we are committed to serving the highest quality dishes, we are committed to the success of our Management Team. We have created a culture of food and hospitality where success is owed to group effort, and everyone takes ownership. The values and ideals shared at Ted’s are not the founders’ alone. Every team member past and present has built the proud culture you see at Ted’s today. We invite you to contribute to this legacy through your unique talents and personality.Ted’s Montana Grill is proud to be an Equal Opportunity and e-Verify employer.HOSPITALITYWe take great pride in ensuring all guests receive a warm and memorable experience leaving them feeling better than when they came in. From a bowl of half sours to our two-dollar bills, we empower each team member to deliver Big Sky Moments in ways that are natural and effortless to Ted’s and our guests.THE EXPERIENCEOur restaurants represent classic saloons of the 19th century where cattlemen and land barons found a little relaxation after a hard day’s work.SUSTAINABILITYWe believe in leaving a better world for future generations. You’ll see this in our commitment to local growers, the paper straws, the Boraxo soap in our restrooms and sustainable choices in our kitchen operations.We are steadfast in our commitment to people, product and prosperity. Ted’s Montana Grill develops and encourages people to become leaders and engage the hearts and minds of our teams.

JOYLAND Restaurant Culinary Manager / AGMJoyland is a fun, imaginative concept by Chef Sean Brock that celebrates delicious comfort food and is searching for a highly motivated and enthusiastic AGM/Culinary Manager to lead the culinary side of the restaurant in Nashville with Chef Brock!At Joyland, we are a close-knit team of committed experts who thrive on collaboration. Together, we create unforgettable dining experiences, never compromising on the quality of our products, the well-being of our employees, or our pursuit of excellence. If this sounds like an environment in which you would thrive, we are seeking a like-minded individual to join our team!Leadership EssentialsAs we grow our brand and community of Joyland lovers, we seek to add a skilled Culinary Manager to drive the performance success for our growing Birmingham market. In this role, you will oversee daily culinary operations, helping where needed to succeed. This will include staffing, scheduling, orders, inventory & food cost management, equipment maintenance, and special eventsDemonstrate that employees are the highest priority, maintain a positive work environment, and develop the next generation of restaurant leaders. Ensure the restaurant operates efficiently and profitably. The position reports to the Brand Leader.You are passionate about restaurants, hospitality, food, and excellent service. You are a leader of leaders, developing diverse teams that know their markets, communities, and customers. You are passionate about restaurants, hospitality, food, and excellent service.We'll rely on you to make sure that all business processes are enforced regarding food cost controls, operations standards, policies, and procedures and to ensure a positive dining experience for our guests. You will also represent the company in the community and participate in culinary initiatives.Skills & KnowledgeThe minimum requirement for this position is 2+ years of experience managing restaurants.Requires developed communication skills, both verbal and written.Most tasks are performed independently or in a team environment, with the employee acting as a team leader.Ability to maintain compliance with all local, state, and federal laws and regulations.Ability to supervise, train, and motivate multiple levels of employees.Ability to fairly evaluate other employees' performance consistently.Extensive knowledge of the food industry, restaurants, and competitive markets.Comfortable with using technology to streamline daily administrative tasks.Benefits & PerksHealth Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Life and Disability, Quarterly Bonus Program, and Dining DiscountRequired SkillsTeam Development and TrainingCustomer ServiceLeadershipOrganizational SkillsTeam ManagementPOS SystemsBusiness OperationsHigh Volume ServiceDisclaimerJust so you know, this job description is not an exhaustive list of all responsibilities, skills, efforts, or working conditions associated with this position. However, it accurately reflects the primary job elements necessary for making decisions related to employee performance, team member development, and compensation. The job holder may be required to perform additional duties and responsibilities as needed. Please keep in mind that this job description does not represent a written or implied employment contract.

Joyland is a fun, imaginative concept by Chef Sean Brock that celebrates delicious comfort food and is searching for a highly motivated and enthusiastic Restaurant General Manager to lead the culinary side of the restaurant in Nashville with Chef Brock!Leadership EssentialsThe General Manager leads and manages a multi-faceted restaurant to offer a world-class culinary experience and consistently execute concept vision and PRG standards.Demonstrate that employees are the highest priority, maintain a positive work environment, and develop the next generation of restaurant leaders. Ensure the restaurant operates efficiently and profitably. The position reports to the Brand Leader.Service and Beverage LeadershipDemonstrate professionalism and gracious hospitality in all interactions, particularly during challenging situations. Strive to enhance your knowledge and that of your team regarding regional history, culture, and cuisine. Stay updated with industry trends, innovative techniques, and eco-friendly products/procedures, and share them with your team for ongoing education. Be the authority on our standards. Mentor and train your team to deliver the restaurant's service standards consistently. Ensure that service protocols are carried out consistently. Continuously strive to enhance our standards and guest satisfaction and lead the floor during busy periods to impact service. Performance and Talent DevelopmentEducating and coaching your teams to exceed expectations is essential as a leader. Building a team of prepared and qualified leaders will help your organization grow. To make this happen, you should clearly define expectations and hold individuals accountable. Providing both positive and constructive feedback to your team in a consistent and timely manner is also essential. Additionally, it's crucial to execute training programs consistently for hourly, MIT, and management employees.Ambassador of the Brand and Company CultureCommunicating the founder's vision clearly and positively to the team, guests, vendors, and community is essential. Leading by example in all interactions is crucial. Taking ownership, being accountable, and showing initiative in daily tasks by anticipating business needs and proactively addressing issues are key. Creating a positive work environment by not tolerating negative behaviors is necessary. It is also important to welcome new ideas and seek feedback from the team by asking questions.Manage Daily OperationsAs the GM, it is your responsibility to oversee the restaurant's daily operations to ensure that it operates efficiently and profitably. It is important to understand, practice, and teach PRG policies and procedures, as well as communicate the concept and PRG vision to your team and managers. You should manage and supervise all day-to-day operations within the building to maximize revenues and profits and work with the Chef to hold the team accountable for all policies and procedures. Take ownership of the restaurant and work with the team to create a cohesive service team while providing a safe, clean, organized, and sanitary work environment. You must ensure that all Health Standards and federal and state laws are met and that any violations are immediately corrected. Work closely with the Home Office support to ensure all standards are met. Maintain open lines of communication with staff, both management and hourly, and create an environment where information is shared as a rule. Finally, ensure that all deadlines are met and take accountability for completion.Manage Financial ResultsCreate and implement a plan to maintain department budgets and increase profits. Take an active role in managing inventory, minimizing waste, and setting prices to meet cost objectives. Manage cash controls and financial reporting with efficiency. Ensure check registers, cashouts, bank logs, inventory, and deposits are accurate and conform to standards. Efficiently manage service labor, scheduling, and payroll. Provide the management team with financial information to aid in decision-making. Ensure that the back-office accounting and point-of-sale systems are being utilized correctly and that data is accurate. Seek support from the PRG community as needed.Skills & KnowledgeThe minimum requirement for this position is 2+ years of experience managing restaurants.Requires developed communication skills, both verbal and written.Most tasks are performed independently or in a team environment, with the employee acting as a team leader.Ability to maintain compliance with all local, state, and federal laws and regulations.Ability to supervise, train, and motivate multiple levels of employees.Ability to fairly evaluate other employees' performance consistently.Extensive knowledge of the food industry, restaurants, and competitive markets.Extensive knowledge of revenue management.Participation in the development of short- and long-term financial and operational goals.Comfortable with using technology to streamline daily administrative tasks.Benefits & Perks:Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Life and Disability, Quarterly Bonus Program, and Dining Discount.Required SkillsTeam Development and TrainingCustomer ServiceLeadershipOrganizational SkillsTeam ManagementPOS SystemsBusiness OperationsHigh Volume ServiceDisclaimerPlease note that this job description is not an exhaustive list of all responsibilities, skills, efforts, or working conditions associated with this position. However, it accurately reflects the primary job elements necessary for making decisions related to employee performance, team member development, and compensation. The job holder may be required to perform additional duties and responsibilities as needed. Please keep in mind that this job description does not represent a written or implied employment contract.

Overview CCYC is seeking an experienced and passionate Food & Beverage Director to be a great ambassador for a member focused organization within the community. The Food & Beverage Director creates an environment with unparalleled service. This role requires a dynamic individual with strong leadership skills, exceptional attention to detail and a passion for delivering unforgettable experiences for members and guests. The director oversees an array of culinary and restaurant operations including assisting with menu engineering and cost control, while providing superb guest experiences. This organization embraces employee involvement and excellence. Work in a dynamic and supportive environment where ideas and solutions are valued. Key ResponsibilitiesCulinary Operations/Beverage Service Proven leadership in a complex food & beverage operation, with an emphasis on quality, service and financial success.Assist with the development and maintenance of menus that reflect seasonal ingredients, culinary trends, and member preferences.Curate and manage an extensive beverage program, including wine, spirits, cocktails and non-alcoholic options.Plan and develop the overall strategy of the food and beverage operations including dining room, bar, pool and club sponsored member events.Oversee food preparation, presentation and service to ensure consistency and quality. Responsible for ordering new products and menu curations, including wine, liquor, and beer. Proven track record in both successful hiring and training of food and beverage staff to deliver high-quality personalized service. Direct the development and performance management of staff; follow-up with corrections when needed. Knows how to coach a dynamic team.Create a team-based atmosphere, encouraging commitment and loyalty to the organization. Ensure compliance with health and safety regulations and sanitation standards. Work with the Executive Chef to ensure a quality and personalized member experience for all food & beverage operations. Experiencea welcoming and hospitable atmosphere for club members and guests.Solicit feedback from members and guests to continuously improve food and beverage offerings and service.Respond to member and guest concerns immediately; resolve complaints timely and in a professional manner. Coordinate with other club-departments to ensure seamless coordination of food and beverage services with events and activities. Provide an unparalleled service-driven operation that results in an unforgettable member and guest experience. Financial Management:Develop short and long-term financial goals.Develop and manage budgets for food and beverage operation, including revenue and expense forecasting.Monitor sales and expenses to achieve financial targets and maximize profitability.Implement cost-control measures to minimize waste and improve efficiency in the front of the house.Analyze financial reports and performance metrics to identify opportunities for improvement.Maintain inventory control procedures and order supplies to maintain adequate stock levels. Job RequirementsQualificationsBachelor's degree preferred or combined education and work experience. 5 years of experience as a Restaurant General Manager or similar role in a private club environment.At least 7 years of experience in customer service food operations management.Provide strong leadership skills with a focus on teamwork and collaboration.Exceptional skills in culinary, wine and service- driven restaurant operations.Proficiency in Microsoft Office Suite, and/or restaurant management software.Good organization, inventory, fiscal management, and time management skills.Experience in event planning and operations. Critical thinking and problem-solving skills.Excellent written and verbal communication skills.Professional demeanor and appearance.Strong leadership, motivational people skills. Private club member experience preferred. Certification in food safety and sanitation (e.g., ServSafe®) preferred. Flexibility to work evenings, weekends and holidays as needed. The Food and Beverage Director plays a crucial role in shaping the culinary experience at CCYC and contributing to its reputation as a premier destination for dining and hospitality. If you are a dynamic leader with a passion for excellence, we invite you to join our team and help us create unforgettable experiences for our members and guests.

Ensures proper preparation, portioning and serving of food according to standardized recipes and menus. You will use your prior experience with cutting tools, cookware and bakeware, combined with your knowledge of cooking procedures and methods of grilling, baking and boiling as a critical part of your role.Adheres to all sanitation and food safety standards. Maintains a clean kitchen.Prepares food in a timely manner at specified meal timesBrookdale is an equal opportunity employer and a drug-free workplace.Voted by Newsweek in 2024 as one of America's Greatest Workplaces for DiversityNo late nights!Early Access to Paycheck with Earned Wage Access is available for Hourly Associates (outside of CA)Grow your career with Brookdale! Our Cooks have the option to explore exciting opportunities for advancement in positions such as Lead Cooks, Sous Chefs and Managers of Dining Services.Make Lives Better Including Your Own.If you want to work in an environment where you can become your best possible self, join us! Youll earn more than a paycheck; you can find opportunities to grow your career through professional development, as well as ongoing programs catered to your overall health and wellness.Full suite of health insurance, life insurance and retirement plans are available and vary by employment status. Additional benefits offered include, but are not limited to:Tuition ReimbursementPet InsuranceAdoption Reimbursement BenefitsVariety of Associate DiscountsVeterans, transitioning active duty military personnel, and military spouses are encouraged to apply.To support our associates in their journey to become a U.S. citizen, Brookdale offers to advance fees for naturalization (Form N-400) application costs, up to $725, less applicable taxes and withholding, for qualified associates who have been with us for at least a year.

Ensures proper preparation, portioning and serving of food according to standardized recipes and menus. You will use your prior experience with cutting tools, cookware and bakeware, combined with your knowledge of cooking procedures and methods of grilling, baking and boiling as a critical part of your role.Adheres to all sanitation and food safety standards. Maintains a clean kitchen.Prepares food in a timely manner at specified meal timesBrookdale is an equal opportunity employer and a drug-free workplace.Voted by Newsweek in 2024 as one of America's Greatest Workplaces for DiversityNo late nights!Early Access to Paycheck with Earned Wage Access is available for Hourly Associates (outside of CA)Grow your career with Brookdale! Our Cooks have the option to explore exciting opportunities for advancement in positions such as Lead Cooks, Sous Chefs and Managers of Dining Services.Make Lives Better Including Your Own.If you want to work in an environment where you can become your best possible self, join us! Youll earn more than a paycheck; you can find opportunities to grow your career through professional development, as well as ongoing programs catered to your overall health and wellness.Full suite of health insurance, life insurance and retirement plans are available and vary by employment status. Additional benefits offered include, but are not limited to:Tuition ReimbursementPet InsuranceAdoption Reimbursement BenefitsVariety of Associate DiscountsVeterans, transitioning active duty military personnel, and military spouses are encouraged to apply.To support our associates in their journey to become a U.S. citizen, Brookdale offers to advance fees for naturalization (Form N-400) application costs, up to $725, less applicable taxes and withholding, for qualified associates who have been with us for at least a year.

Culinary Lead (Hourly Kitchen Manager) At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that's been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. We foster a culture built on five core values: Generosity First, Always: We lead with kindness. Our best work happens when we act in service of others. Constant Curiosity: We are eager to learn, grow, and explore beyond the obvious. Act with Agility: We welcome change; it's the only constant. We embrace, adjust, adapt. Passion for Positivity: We greet each day with warmth and possibility. Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. The Role: Are you hardworking, attentive to detail, and capable of leading and coaching a team? If you answered yes, then we've got the job for you! Our Culinary Leads are key to our business in all they do. From leading and inspiring teams, to ensuring we are adhering to food quality and safety standards, all the way through delivering mouthwatering meals, as our Culinary Lead, you are the recipe to our success.What You'll Do: Lead and develop the grill and prep teams and Special Ops trainers Be responsible for opening or closing the restaurant Learn basic food and beverage management, including ordering and inventory organization Develop new leadership skills to lead the team Assist with any additional duties assigned Proven track record of coaching and developing team members Ability to cross train across the restaurant to ensure rapid growth May stand for long periods of time and lift up to 50 pounds Assist with any additional duties assigned Physical Requirements: Must be able to bend and reach overhead often Must possess dexterity to handle tongs, pots/pans, and other equipment Must be comfortable working in temperatures ranging from hot to cold Must be comfortable working near open flames May be required to work in tight spaces Must maintain near constant communication with multiple people Close vision, distance vision, and peripheral vision is required Must be able to sit, squat and kneel occasionally Must be able to work in a constant state of alertness and safe manner May be required to occasionally work in outdoor weather conditions Benefits at CAVA? We've got you covered. Here are just some of the benefits available to CAVA team members: Competitive pay Health, Dental, Vision, Telemedicine, Pet Insurance plus more!* 401k enrollment with CAVA contribution* Paid sick leave, parental leave, and community service leave*FREE CAVA Meal for every shift worked The opportunity to be on the ground floor of a rapidly growing brand*indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor

Culinary Lead (Hourly Kitchen Manager) At CAVA, we love what we do, and we try and make every day as fulfilling as the last. Our restaurants need team members to make the magic happen every day. Everyone matters and we're here to celebrate your growth. We foster a culture built on five core values: Positivity - Every one of us can change someone's day for the better. Transparency -We use transparency to help us make decisions through open dialogue Humility - We can always find ways to improve. Fanaticism - We are passionate about the opportunity to turn every guest into a fanatic. Thoughtfulness -We go above and beyond for our guests, our teams and communities. The Role: Culinary Leads are responsible for food quality and safety at CAVA. Our ideal Culinary Lead is hardworking, attentive to detail, and capable of leading and coaching a team. What You'll Do: Lead and develop the grill and prep teams and Special Ops trainers Be responsible for opening or closing the restaurant Learn basic food and beverage management, including ordering and inventory organization Develop new leadership skills to lead the team Assist with any additional duties assigned Proven track record of coaching and developing team members Ability to cross train across the restaurant to ensure rapid growth May stand for long periods of time and lift up to 50 pounds Assist with any additional duties assigned Physical Requirements: Must be able to bend and reach overhead often Must possess dexterity to handle tongs, pots/pans, and other equipment Must be comfortable working in temperatures ranging from hot to cold Must be comfortable working near open flames May be required to work in tight spaces Must maintain near constant communication with multiple people Close vision, distance vision, and peripheral vision is required Must be able to sit, squat and kneel occasionally Must be able to work in a constant state of alertness and safe manner May be required to occasionally work in outdoor weather conditions Benefits at CAVA? We've got you covered. Here are just some of the benefits available to CAVA team members: Competitive pay Health, Dental, Vision, Telemedicine, Pet Insurance plus more! 401k enrollment with CAVA contribution Paid sick leave, parental leave, and community service leave FREE CAVA Meal for every shift worked The opportunity to be on the ground floor of a rapidly growing brand As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor Having fun is a must! CAVA - joining "A culture, not a concept"