Executive Chef

Executive Chef The Swann House & Quail’s Den | Dandridge, Tennessee Upscale Italian Steakhouse & Seafood | Upscale Speakeasy Tavern The Swann House and Quail’s Den are seeking an experienced, passionate Executive Chef to lead the culinary program for two distinct restaurant concepts operating under one culinary team in historic Dandridge, Tennessee. The Swann House is an upscale Italian steakhouse and seafood restaurant featuring Italian-inspired cuisine, premium steaks and chops, fresh seafood, house-made pastas, and elevated classics in a refined, hospitality-driven setting.

The Quail’s Den offers a more relaxed, upscale tavern experience with a menu featuring steaks, seafood, Italian favorites, burgers and sandwiches, pizza, BBQ, and approachable tavern classics. While each restaurant has its own identity and menu, both concepts are supported by one kitchen team and culinary leadership structure. Our state-of-the-art, 2,500-square-foot kitchen is fully equipped to support exceptional culinary execution and premium service across all three concepts, providing our culinary team with the space, equipment, and resources needed to operate at a high level.

The Executive Chef will be responsible for overseeing the culinary operations of both restaurants, creating systems that allow the kitchen to execute two distinct concepts efficiently while maintaining consistent standards for quality, presentation, and service. In addition to restaurant operations, our culinary program includes on-site private events and catering at our event venue, as well as off-site catering.

Responsibilities Lead all day-to-day culinary operations for The Swann House and Quail’s Den Manage and develop one cohesive BOH team supporting both restaurant concepts Recruit, train, schedule, coach, and develop kitchen employees Establish preparation standards, plating specifications, and portion controls Maintain consistency and quality across two distinct menus Develop efficient prep and production systems that support both restaurants Oversee food ordering, inventory, receiving, storage, and vendor relationships Manage food and labor costs while maintaining quality standards Minimize waste and maintain appropriate inventory levels Ensure proper sanitation, food safety, organization, and kitchen cleanliness Work closely with ownership and the General Manager on menu development and overall restaurant operations Execute high-volume service while maintaining upscale standards Oversee culinary execution for private events, banquets, and catering Support both on-site and off-site catering operations Build a positive, professional, organized, and accountable kitchen culture Qualifications Previous Executive Chef, Chef de Cuisine, or senior culinary leadership experience Strong experience in upscale, fine-dining, or high-volume restaurant environments Experience managing a large or multi-concept culinary operation is a plus Italian culinary experience is strongly preferred, but not required Experience with steaks, seafood, pasta, sauces, pizza, and scratch cooking preferred Catering, banquet, or private-event experience is a plus Strong knowledge of food cost, inventory, purchasing, scheduling, and labor management Ability to recruit, train, motivate, and retain a strong BOH team Excellent organization, communication, and leadership skills Strong knowledge of food safety and health department standards Ability to remain organized and composed during high-volume service Restaurant opening experience is a plus Benefits & Perks 2 weeks paid time off (PTO) 50% employer-paid health insurance Leadership of the culinary program for two unique restaurant concepts Significant involvement in menu development and kitchen operations Opportunity to build and develop your own BOH team Opportunity to help develop our private-event and catering programs Supportive partnership with ownership and restaurant management What We’re Looking For We are looking for more than someone who can simply run a line.

Our Executive Chef should be a leader, teacher, and operator who can take ownership of a complex culinary operation while developing a strong team and maintaining consistency across both concepts. The right chef will understand how to balance the refined standards of The Swann House with the approachable, energetic atmosphere of Quail’s Den, while creating efficient systems behind the scenes that allow both restaurants to succeed.

This is an opportunity to play a major role in launching two new restaurant concepts, building the culinary team from the ground up, and helping establish the food, culture, and standards that will define The Swann House and Quail’s Den.