Executive Chef

Company Description Beyond Details Nashville, Inc. is a full-service boutique catering and floral design company serving clients across Nashville, Brentwood, Franklin, and central Tennessee. The team specializes in creating fresh, custom menus tailored to each client’s tastes and event vision. Beyond Details focuses on high-quality ingredients, personalized service, and memorable culinary presentations. The company is committed to collaboration, creativity, and consistent excellence in both food and event experience.

Role Description The Executive Chef is a full-time, on-site role based in Nashville, TN, responsible for overseeing all culinary operations for catering events. Day-to-day tasks include menu planning and development, food preparation, cooking, and plating to company standards. The Executive Chef will lead and train kitchen staff, manage scheduling, and ensure efficient workflow during event production. This role also oversees ordering and inventory, maintains food safety and sanitation practices, and collaborates with event and floral teams to deliver cohesive, high-quality client experiences. The Executive Chef will participate in tastings, adjust menus based on client feedback, and help optimize kitchen processes and costs while maintaining quality.

Qualifications Extensive experience in culinary arts, including menu development, high-volume catering, and fine presentation.

Proven ability to lead, train, and motivate kitchen and prep staff in a fast-paced, event-driven environment.

Strong knowledge of food safety regulations, sanitation standards, and proper kitchen equipment usage.

Experience managing food purchasing, vendor relationships, inventory, and cost control.

Excellent organizational and time-management skills, with the ability to coordinate multiple events and deadlines.

Clear, professional communication skills and ability to collaborate with sales, event, and floral design teams.

Flexibility to work evenings, weekends, and holidays as required by event schedules.

Formal culinary training or certification preferred; prior Executive Chef or catering leadership experience strongly desired.

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