About Us
Fried chicken and biscuits have been at the heart of Loveless Cafe’s history since 1951, when Lon and Annie Loveless began serving homemade Southern meals straight from their front door to travelers along US Highway 100 in Nashville, Tennessee.
Today, still nestled at the base of the Natchez Trace, Loveless Cafe, GP welcomes thousands of guests each year, dedicated to delivering authentic Southern cuisine and hospitality. Beyond our historic Cafe, we also operate on-site and online retail shops, as well as the Loveless Barn—a premier venue for weddings, corporate events, fundraisers, concerts, and more.
Essential Functions
Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions.
- Inventory Management – Monitor inventory levels, conduct routine assessments, and order necessary materials, supplies, and ingredients to maintain kitchen efficiency.
- Team Leadership – Supervise, mentor, and manage kitchen staff while overseeing food orders and maintaining organization.
- Food Preparation Oversight – Ensure all food is consistently prepared and presented in accordance with recipes, portioning guidelines, and quality standards.
- Staff Recruitment & Training – Assist the Head Chef in hiring, training, and developing kitchen staff to uphold performance excellence.
- Menu & Pricing Collaboration – Work with the department manager to evaluate and adjust menu offerings and pricing as needed.
- Staff Scheduling – Assist in scheduling shifts and ensuring appropriate staffing levels to meet operational demands.
- Health & Safety Compliance – Maintain strict adherence to all health, safety, and sanitation regulations concerning food storage and preparation.
- Kitchen Maintenance – Keep the kitchen clean, organized, and prepared to ensure smooth catering execution and compliance with health codes.
- Budget & Cost Control – Track and maintain weekly and monthly cost reports to support effective budgeting.
- Policy Adherence – Ensure compliance with company policies, procedures, and training programs.
- Operational Support – Step in as needed to maintain high service standards and operational efficiency.
- Administrative Duties – Complete required paperwork, including reports, forms, and schedules, in a timely and organized manner.
- Equipment Maintenance – Conduct routine inspections and ensure all kitchen equipment is clean and functioning properly.
- Personnel Management – Enforce company policies, administer fair and consistent corrective actions, and uphold professional workplace standards.
- Regulatory Compliance – Stay informed and comply with all local, state, and federal health, safety, and labor regulations.
- Closing Procedures – Supervise kitchen shutdown processes, ensuring all closing checklists are completed correctly.
- Team Meetings – Attend and actively participate in scheduled employee meetings.
- Additional Duties – Perform other related tasks as assigned by the Head Chef.
Position Expectations
This full-time role requires a flexible schedule, including evenings, weekends, and holidays based on events.
Required Skills & Qualifications
Core Skills:
- Strong leadership and team management abilities
- Excellent problem-solving and conflict resolution skills
- Exceptional communication and organizational abilities
- Ability to thrive in a fast-paced, high-pressure environment
- Strong work ethic and a positive attitude
- Ability to follow written and verbal instructions precisely
- In-depth knowledge of kitchen health and safety regulations
Minimum Qualifications:
- Must be 21 years of age
- High school diploma or GED required (Associate degree in Culinary Arts or Hospitality Management preferred)
- 5+ years of experience in kitchen preparation and cooking
- 2+ years of experience in catering or banquet service
- Compliance with all health and safety regulations
Additional Requirements
- Valid Tennessee Driver’s License
- Reliable transportation to and from work
- Flexible availability to work nights, weekends, and holidays as needed
Preferred Qualifications
- ServSafe & ABC Certification
- Basic proficiency in Microsoft Office Suite (Word, Excel, Outlook)
- Familiarity with Inventory, Food & Beverage Software (POS Systems)
- Experience in off-site catering or mobile kitchen operations
- Creative, motivated, and eager to implement company policies and standards
- Hands-on leadership with a proactive mindset
- Ability to manage a diverse work environment with a focus on customer service
- Quick problem-solving skills for handling unexpected challenges
- A team-oriented approach when working with staff, management, and vendors
Physical & Work Environment Requirements
- Ability to lift up to 50 lbs as needed
- Comfortable working in non-climate-controlled environments
- Ability to stand for extended periods
- Frequent reaching, bending, and stooping required
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