Kitchen Lead

Fourteen Foods • Franklin, TN

5d

About The Position

Position Summary: The Kitchen Lead is the technical heart of the Back-of-House, responsible for driving culinary execution and setting the pace for every shift. This is a player-coach role: you lead by working the line, ensuring Truce delivers exceptional food quality, safety, and speed with total consistency. You aren't just filling a spot on the line; you are the standard bearer who audits prep levels, enforces recipe adherence, and coaches your peers in real-time. You are responsible for protecting the Truce brand promise of clean, chef-driven, made-from-scratch food served with efficiency in a high-performing kitchen.

Requirements

• Time on the Line: 2–4 years of experience as a line cook. You must be a master of all stations (grill, sauté, prep, etc.) before you can lead them
• High-Volume Background: Experience in a high-volume environment (e.g., a restaurant that does 100+ covers per shift) is required to prove you can handle the pressure of the "expo" role.
• Scratch Kitchen Knowledge: Since Truce emphasizes all-natural ingredients and zero seed oils, experience working with, or knowledge of, raw ingredients—rather than pre-packaged or frozen goods—is essential.
• Supervisory Foundation: At least 1 year of experience in a leadership capacity (such as a Shift Lead, Trainer, or Anchor Cook).
• Training Ability: Proven experience coaching others on knife skills, plating, and food safety.
• Conflict Resolution: The ability to handle high-stress situations between team members without losing your cool.
• Education: High school diploma or G.E.D. equivalent.
• Minimum Age: Must be 21 years of age or older.
• Must possess and maintain a valid driver’s license and have reliable transportation.
• Must successfully pass a background check and Motor Vehicle Report.
• Possession of valid Server Permit (ABC Card).
• Possession of valid ServSafe Food Handler or Manager Certification.
• Flexibility to work evenings, weekends, and holidays as needed.
• Inventory & Cost Control: Basic knowledge of food waste tracking and par levels.
• Allergen Safety: Advanced understanding of cross-contamination protocols, especially in a health-focused concept.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED
• Number of Employees: 251-500 employees