Culinary Manager - Truce!

Fourteen Foods•Franklin, TN

4d•Onsite

About The Position

Truce is a new kind of restaurant focused on providing convenient, high-quality meals made from wholesome, all-natural, seed-oil-free ingredients. The company aims to change how people eat by offering chef-crafted meals prepared with heart and sourced with purpose, believing that food should fuel a better life. Truce is founded by industry veteran Matt Frauenshuh, who has a proven track record of growing restaurant concepts. The company is seeking entrepreneurial individuals who are passionate about shaping a brand destined to disrupt the industry and who believe in the power of purpose-driven work and great food.

Requirements

Minimum of 3 years of experience as a Kitchen Manager in a high-volume restaurant environment, preferably within fine food, fast-casual or polished casual dining segment.
Scratch kitchen experience is strongly preferred.
Must possess and maintain a valid driver’s license.
Must successfully pass a background check.
Possession of Valid Server Permit (ABC Card)
Possession of ServSafe Certification

Responsibilities

Lead all Back-of-House operations and set the culinary execution standard.
Ensure exceptional food quality, safety, speed, and consistency across every shift.
Maintain a clean, highly organized, high-performing kitchen environment.
Oversee kitchen systems including prep and production planning, line execution, recipe and portion adherence, food safety and sanitation, inventory controls, and team training.
Drive operational excellence and protect the Truce brand promise.
Own day-to-day execution of all kitchen production, including prep, line execution, expo support, plating, and hold-time management.
Maintain uncompromising standards for food quality, speed, accuracy, and presentation.
Drive strong ticket times and throughput by optimizing kitchen deployment, line setup, communication, and expo workflow.
Oversee station readiness, par levels, prep planning, and execution across all dayparts.
Ensure consistent adherence to recipes, build charts, portion controls, and cooking procedures.
Maintain kitchen cleanliness and organization at a level that reflects a premium brand.
Lead kitchen execution aligned with Truce’s premium promise: all-natural ingredients, nothing artificial, and no seed oils.
Ensure correct receiving, storage, rotation, and handling of fresh food products.
Maintain exceptional standards for freshness, holding procedures, labeling, and minimizing waste.
Partner with the Managing Partner and leadership team to reinforce consistent execution of culinary systems.
Lead full shifts across all dayparts, including opening, mid, and closing responsibilities.
Function as the Manager-on-Duty (MOD) and maintain operational control of both BOH and FOH as needed.
Cross-train and perform in all positions as needed to maintain throughput and team rhythm.
Uphold legendary hospitality standards and ensure every guest feels welcomed and cared for.
Partner with the Managing Partner and other managers to execute daily priorities, staffing plans, and performance goals.
Be the kitchen leader and standard setter for food safety and sanitation practices.
Enforce proper allergen handling, avoidance of cross-contamination, and cleanliness protocols.
Ensure all kitchen team members are trained and consistently perform to ServSafe and Truce standards.
Maintain daily line checks, temperatures, logs, and cleaning routines.
Recruit, train, develop, and coach BOH team members.
Build bench strength through consistent training pathways and performance standards.
Lead with clarity, high expectations, and a team-first mindset.
Hold teams accountable for speed, execution, cleanliness, food handling, and teamwork.
Maintain high morale by promoting clear communication, positive energy, and a sense of team unity.
Support inventory management and ordering in partnership with the Managing Partner.
Protect food cost by controlling waste, overproduction, portioning, and correct storage/rotation.
Ensure accurate receiving practices, product integrity checks, and correct invoice handling.
Use kitchen data points to improve performance and profitability.