Executive Chef (Franklin)

Lead Innovation. Inspire Culinary Excellence. Create a Legacy.

Join SAVOR at The Harpeth Hotel as an Executive Chef and help shape the future of food. You'll lead dynamic kitchen teams, bring creativity to life through bold menus, and mentor the next generation of culinary leaders. This is your platform to do something legendary. Oversee the teams at 1799, McGavocks, and banquets.

At 1799, every plate and pour tells a story. Rooted in Franklin’s historic charm and Southern heritage, our kitchen celebrates craftsmanship — sourcing with purpose, cooking with precision, and presenting dishes that balance comfort and creativity.

Our chefs honor the seasons with locally inspired menus, while the bar showcases more than 250 whiskeys and handcrafted cocktails that reflect the same thoughtful artistry. Warm, elegant, and alive with conversation, 1799 is where genuine hospitality meets modern Southern style.

Working here means moving fast, thinking creatively, and taking pride in every detail — from the first greeting to the final garnish. It’s a team of passionate professionals who bring energy, heart, and craft to everything they do.

McGavock’s is Franklin’s go-to spot for fresh bagels, great coffee, easy all-day breakfast and classic lunch. Our team keeps things moving — making lattes, building sandwiches, plating salads, and serving guests with a smile. We focus on friendly, efficient service and consistent quality in everything we do.

POSITION PROFILE Oversee all kitchen operations, managing staff, creating menus, and controlling the budget. Key duties involve ensuring food quality and safety, managing inventory and food costs, hiring and training staff, and maintaining kitchen standards. This role requires strong leadership, creativity, and business acumen to manage the culinary vision and daily operations of a kitchen

ESSENTIAL RESPONSIBILTIES Kitchen Management:

Oversee all aspects of kitchen operations, enforce food safety and sanitation standards, and maintain a clean and organized environment. Menu and Culinary Development:

Design menus and create new dishes, ensuring quality and consistency in presentation and taste. Stay updated on culinary trends to innovate the menu. Staff Management:

Hire, train, schedule, and manage all kitchen staff, including line cooks, sous chefs, and assistants. Foster a positive and productive work environment. Financial Management:

Manage the kitchen budget, control food costs, oversee inventory, and place orders for food and supplies.

REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES Leadership: Strong leadership and communication skills to manage and motivate staff. Creativity: Culinary innovation and creativity in menu planning and dish development. Business Acumen: Strong organizational and time management skills, with knowledge of budgeting and cost control. Technical Skills: Proficiency in food safety and sanitation regulations. Experience in food preparation is still often required, even for a managerial role. Experience: Proven experience in kitchen management and culinary arts is essential.

BENEFITS Excellent salary with bonus Relocation assistance Medical, dental, vision, life insurance 401k with company match