Executive Chef

Aba•Nashville, TN

20d•$70,000 - $100,000•Onsite

About The Position

Aba Nashville is hiring an Executive Chef to lead back-of-house operations at its Mediterranean restaurant with a California influence. The restaurant is part of Lettuce Entertain You Restaurants, whose concepts are supported by a Culture of Caring and offer training and career growth opportunities. The Executive Chef oversees efficient back-of-house operations, including purchasing, inventory, and food-cost controls. The role leads and develops hourly and management teams, collaborates with divisional leaders on seasonal menus, and works with restaurant leadership on training, recipes, and staffing. The position requires working a variety of days and shifts, including early mornings, late nights, and weekends, and may involve working at multiple sites with or without overnight travel. The listed salary range is USD $70,000–$100,000 per year. The posting describes benefits including paid time off and holidays, a quarterly bonus, retirement savings, insurance coverage, restaurant discounts, and an employee assistance program.

Requirements

At least 5 years of Executive Chef experience in a full-service restaurant.
Ability to lead and develop teams.
Skill in managing back-of-house systems.

Responsibilities

Oversee, monitor, and ensure effective and efficient back-of-house operations, including consistent purchasing standards, inventory, and food-cost tracking and control.
Guide and lead hourly and management teams while fostering the company’s Culture of Caring.
Research, develop, and execute seasonal menus and new menu items as directed, in partnership with divisional leaders.
Ensure effective back-of-house training in collaboration with divisional trainers and chefs.
Conduct quarterly in-restaurant audits of back-of-house standard operating procedures and systems.
Partner with designated chefs to purchase and order food products and restaurant supplies.
Partner with the general manager and/or designated managers and chefs to review and maintain recipe books regularly.
Create new and maintain existing recipe costing in partnership with the general manager and designated chefs.
Partner with the general manager and management team to interview, hire, onboard, train, supervise, and develop back-of-house employees and teams as needed.
Model and promote teamwork across all teams.
Use tact and good judgment when addressing challenges involving guests, vendors, and employees, and respond with patience and courtesy.
Work a variety of days and shifts, including early mornings, late nights, and weekends, at multiple sites, with or without overnight travel, as needed.
Move and lift up to 10 pounds; frequently move and/or lift up to 25 pounds; occasionally move and/or lift up to 50 pounds.