The Loveless Cafe is a Nashville institution with deep roots, a strong sense of community, and a reputation for exceptional Southern hospitality. Loveless Events operates on-site events in the Barn and Harpeth Room, along with high-volume off-site catering throughout the Nashville area, delivering elevated Southern cuisine with thoughtful execution. Loveless Events is seeking a full-time Events Head Chef to lead the culinary operations for our Events department. This role works closely with the General Manager of Events and Executive Chef to oversee kitchen operations, culinary execution, team development, and the financial performance of Loveless Events culinary operations. This is an event-driven culinary leadership position supporting on-site events, off-site catering, and mobile food operations rather than a traditional restaurant-only kitchen role. Base Pay

• $65,000-$75,000 DOE plus additional quarterly bonus opportunities Excellent benefits are available such as: Medical, Dental & Vision coverage, with the company currently contributing 80% toward eligible employee and family premiums Matched 401(k)/ROTH Student Loan Payment (Gradifi) Paid Parental Leave for new mothers and fathers Paid Time Off & Holiday Pay Professional Development opportunities Benefits are available for eligible employees as early as 60 days!

Role Overview The Events Head Chef serves as the culinary leader for Loveless Events and is responsible for overseeing kitchen operations, team leadership, purchasing, inventory management, labor planning, food safety compliance, and event execution across on-site events, off-site catering, and food truck operations.

Kitchen Operations & Leadership Responsibilities:

• Lead and supervise all BOH operations to ensure consistent food quality, execution, and efficiency
• Oversee food preparation and culinary execution for on-site events, off-site catering, and food truck operations while ensuring all items meet recipe, quality, presentation, and timing standards
• Create prep lists, production schedules, and execution timelines for all events
• Review upcoming events and proactively identify specialty product needs, staffing requirements, equipment needs, and potential capacity concerns
• Manage purchasing, food ordering, inventory levels, and product quality to support operational needs
• Maintain a clean, organized, and inspection-ready kitchen, storage areas, and food truck at all times
• Ensure compliance with all health, safety, sanitation, and food safety regulations
• Oversee kitchen opening and closing procedures and maintain departmental SOPs
• Inspect kitchen equipment regularly and support preventative maintenance programs

Staff Development & Team Support:

• Recruit, hire, train, coach, develop, and manage BOH employees in accordance with company policies
• Directly supervise the Sous Chef, BOH hourly team members, and food truck culinary staff
• Provide coaching, guidance, and corrective action when needed in alignment with company policies
• Foster a positive, accountable kitchen culture built on teamwork, consistency, professionalism, and continuous improvement
• Delegate responsibilities effectively and hold team members accountable for results
• Attend and actively participate in scheduled meetings, trainings, and initiatives

Financial & Administrative Responsibilities:

• Own food cost, labor cost, inventory management, purchasing, scheduling, and department-controlled expenses
• Create, manage, and adjust kitchen staff schedules to align with event volume, labor budgets, and operational needs
• Track and maintain inventory, food cost, labor reports, and operational reporting requirements
• Analyze operational and financial reports to identify trends, opportunities, and areas requiring corrective action
• Utilize reporting tools and company systems to support forecasting, budgeting, labor management, inventory management, and operational decision-making
• Participate in budgeting, forecasting, and financial review processes
• Monitor event volume and communicate capacity concerns proactively to support quality execution and guest satisfaction
• Complete required operational reports, schedules, inventory documentation, cost tracking, and other administrative responsibilities accurately and consistently

Other Role Accountabilities:

• Work closely with the General Manager of Events, Executive Chef, Operations Team, and Sales Team to support departmental goals
• Coordinate food truck maintenance, inspections, permits, and operational readiness
• Identify operational challenges, develop solutions, and follow through to resolution
• Maintain professionalism and sound judgment in high-pressure, time-sensitive situations
• Operate independently while maintaining clear, consistent communication with culinary and operations leadership
• Take ownership of the overall success of the BOH operation and contribute to the continued growth of Loveless Events Qualifications
• Bachelor's degree in Culinary Arts, Hospitality Management, Restaurant Management, Business, or a related field OR equivalent relevant professional experience
• Minimum 5 years of culinary experience, including at least 3 years in a leadership role
• Minimum 3 years of culinary management experience in catering, banquets, events, or another high-volume food service operation, with demonstrated experience executing catered or event-based food service
• Advanced knowledge of catering, food & beverage, and event catering operations in a high-volume environment
• Strong foundational culinary knowledge and demonstrated proficiency in cooking techniques, high-volume food production, recipe execution, and consistent quality and presentation standards
• Strong understanding of food safety, sanitation, labor regulations, and kitchen operations
• Hands-on experience managing inventory, purchasing, food cost controls, labor management, scheduling, and operational reporting, with demonstrated accuracy in documentation, cost tracking, and administrative follow-through.
• Valid ServSafe Certification
• Valid Tennessee Driver's License
• Proficiency in Microsoft Outlook, Word, and Excel, with the ability to manage reports, schedules, and operational documentation
• Ability to work a flexible schedule inclusive of weekends, nights, and holidays Preferences
• Experience with Inventory Express, TPP, Square, or similar food and beverage management systems
• Off-site catering or mobile kitchen experience
• Leadership presence with a hands-on, solutions-focused mindset and commitment to continuous improvement Work Requirements The employee is required to stand for long periods of time.

The employee must frequently lift or move objects up to 40 pounds and occasionally lift or move objects up to 50 pounds. Frequent bending, reaching, and stooping required. Must be comfortable working in non-climate-controlled environments. Why Join our Company? The Loveless Cafe is locally owned and operated in Nashville, which means that every purchase supports local jobs, causes, and community initiatives. Our company has been a part of the Nashville community for generations, and we do our best to give back at every opportunity. To demonstrate, we even have a dedicated Community Relations Specialist on-site! Transparent leadership, competitive benefits and a safe, enjoyable work environment are key drivers in our company culture. We are committed to not only providing a great experience for our customers and community, but also an inclusive space to foster employee ambitions. Our commitment to these core values enables us to cultivate our employees' professional strengths and help each individual achieve their full potential. The Loveless Cafe GP is an equal-opportunity employer and is committed to hiring and maintaining a capable and committed workforce.

EOE/M/F/D/V

Job Type:

Full-time Pay:

$65,000.00 - $75,000.00 per year

Benefits:

401(k) 401(k) matching Dental insurance Flexible schedule Food provided Health insurance Paid time off Referral program Tuition reimbursement Vision insurance Application Question(s): What is your desired annual salary range?

MANDATORY

In your most recent culinary leadership role, explain which areas you had final decision-making authority over, including food cost, labor cost, inventory, purchasing and ordering, hiring and training, and budgeting or forecasting.

MANDATORY

Please describe the largest or most operationally complex catered or event-based service you personally led. Include guest count, team size, service style, and your specific responsibilities.

MANDATORY

After reviewing the full job description, please describe in detail why you believe you are a strong fit for this position. Include the areas where you excel, the responsibilities that directly overlap with your current or previous experience, and any areas where you would need additional training, support, or development.

MANDATORY

If selected for this position, what is the earliest date you would be available to start?

MANDATORY

Please describe your experience leading culinary execution for catered events, banquets, off-site events, or other high-volume event food service. Include the approximate guest count, service style, and your specific responsibilities.

MANDATORY

Please describe the reports, systems, tools, or processes you have used to manage labor, food cost, inventory, purchasing, and financial performance. Include any spreadsheets, budgets, forecasts, reporting tools, POS systems, inventory systems, or software platforms you regularly used.

Experience:

Culinary Leadership or Kitchen Management:

3 years (Required)

Catering, Banquet, or Event Culinary Management:

3 years (Required)

Culinary Financial Management:

2 years (Required)

License/Certification:

Drivers License (Required) ServSafe (Preferred) Ability to

Commute:

Nashville, TN 37221 (Required)

Work Location:

In person