WHY Legacy Farms & A Catered Affair
We’re not a restaurant group, and we’re not a hotel banquet kitchen. Legacy Farms is a growing, independently owned event and catering company in the heart of Middle Tennessee—and we’re building something with staying power.
This role offers something hard to find: the autonomy to actually build. You’ll set the systems, shape the menus, develop the team, and have direct visibility into the impact of your work. We run a busy, volume event operation with consistent demand year-round—and room to grow alongside it.
If you’re a working chef who’s ready to stop executing someone else’s playbook and start building your own, this is the opportunity.
ABOUT The Role
Legacy Farms is seeking an experienced, hands-on Executive Chef to lead culinary operations across our busy, high-volume event and catering division. This is not a planning-only position—we need a working chef who can execute at the highest level and build systems that scale.
You’ll oversee all kitchen operations, managing food quality, menu development, inventory systems, labor costs, and team development. You’ll also cross-train team members to execute off-premise kitchen shifts independently, reducing scheduling pressure on the venue crew.
CORE Responsibilities
Culinary Execution (40%)
- Works alongside the team in execution — this is a chef who cooks, not just manages. Maintains an active, hands-on presence at key events while engaging directly in culinary execution across the full operation
- Execute chef-quality plating and food preparation for events ranging from 50–250 guests
- Maintain consistency and presentation standards across all events
- Develop signature dishes and elevated menu options that differentiate Legacy Farms
- Taste and approve all food before service
Kitchen Operations & Systems (30%)
- Develop and maintain a comprehensive inventory management system with documented par levels
- Implement food cost controls and waste reduction protocols
- Monitor and manage kitchen labor costs against budget targets
- Create prep schedules and production systems for efficient event execution
- Ensure compliance with health department regulations and food safety standards
- Manage vendor relationships and negotiate pricing for quality ingredients
Menu Development & Innovation (15%)
- Create seasonal menu updates for event packages and catering offerings
- Develop new menu items based on client requests and market trends
- Design tasting experiences for prospective clients that showcase our capabilities
- Accommodate dietary restrictions and customize menus while maintaining profitability
- Source local ingredients and build relationships with regional suppliers
Team Leadership & Development (15%)
- Lead and develop the kitchen team, building a culture of accountability, craft, and professionalism
- Cross-train team members to execute off-premise kitchen shifts independently
- Delegate effectively during service while maintaining quality standards
- Create training documentation and standard operating procedures
- Conduct performance reviews and provide ongoing coaching
QUALIFICATIONS
Required
- Minimum 5 years professional cooking experience, including at least 2 years in a leadership role
- Culinary degree or equivalent professional training
- Proven experience with volume catering (50+ person events)
- Strong understanding of food costing, inventory management, and P&L impact
- Working knowledge of dietary restrictions and accommodations
- Current food handler’s certification (or ability to obtain within 30 days)
- Valid Tennessee driver’s license with clean driving record
- Ability to pass background check and drug screen
- Availability to work weekends and evenings as required by event schedule
Preferred
- High-volume or event-based catering experience
- Off-premise catering experience
- Experience with menu development and recipe costing
- Knowledge of local supplier networks in Middle Tennessee
- ServSafe Manager certification
WHAT SUCCESS LOOKS LIKE — FIRST 90 DAYS
Month 1: Learn Our Systems
- Shadow current operations and understand existing menu offerings
- Meet the kitchen team and assess capabilities and development needs
- Review current vendor contracts and inventory practices
- Participate in client tastings and event execution
- Identify immediate operational gaps or inefficiencies
Month 2: Demonstrate Impact
- Establish baseline food cost percentage and labor cost tracking
- Implement improved inventory system with documented par levels and ordering protocols
- Create standardized prep lists and production schedules
- Identify team members for off-premise cross-training
- Present first round of menu refinements or additions
Month 3: Establish Your Standard
- Full responsibility for all kitchen operations and event execution
- Documented systems for inventory, ordering, and cost control in place
- Present a strategic plan for menu evolution over the next 12 months
- At least 2 team members identified and in cross-training for off-premise shifts
- Demonstrated ability to manage labor costs within budget parameters
COMPENSATION & BENEFITS
Base Salary
$70,000–$90,000 annually, depending on experience.
Performance Bonus
Eligible for a semi-annual performance bonus program tied to operational and quality metrics, with earning potential of up to $5,000 annually. Specific targets are established collaboratively after baseline data collection in your first 60 days.
Benefits
- Competitive health insurance contribution
- Paid time off
- Significant autonomy to build and lead a growing culinary operation
PHYSICAL REQUIREMENTS
- Ability to stand for extended periods (6–10 hours)
- Frequent lifting of up to 40 pounds
- Ability to work in hot kitchen environments
- Manual dexterity for food preparation and plating
REPORTS TO
General Manager / Owner (during GM transition period)
HOW TO APPLY
Send your resume and a brief note about your culinary background and what draws you to this role to:
kellie@maineventpro.com
Applications reviewed on a rolling basis. We respond to every application. No phone calls, please.
