NOTE: This amazing opportunity is on-site in Franklin, TN.

Opportunity: Fourteen Foods is developing an exciting new concept from the ground up! Our mission is to transform lives and communities through the power of exceptional food, and a promise to deliver the cleanest food possible. We are redefining fast-casual dining with a focus on real, nourishing ingredients – no seed oils, no GMOs, and nothing artificial.

Job Description: Fourteen Foods is seeking a passionate, creative, and detail-oriented Concept Development Chef to join our New Concept Team. This role is a rare opportunity to be on the ground floor of something extraordinary. The ideal candidate is equal parts visionary and executor—someone who can dream up exceptional menu items and bring them to life at the restaurant level. From ideation and recipe refinement to ingredient sourcing and staff training, the Concept Development Chef will be instrumental in shaping our culinary identity.

This individual will be a key player in the successful launch of our flagship location in Fall, 2025 and will help lay the foundation for future expansion.

Key Responsibilities:

Menu Development & Culinary Innovation:
Lead the creation and evolution of our core menu. Develop original, on-brand recipes that align with our clean food promise, while elevating existing recipes with new flair, flavor, and creativity.
Ingredient Sourcing & Standards:
Source and vet high-quality, clean ingredients that meet strict internal standards: no seed oils, no GMOs, and nothing artificial. Work closely with suppliers and purveyors to secure the right products at scale.
Operational Integration:
Translate recipes from concept to kitchen—ensuring they are operationally viable, consistently executable, and scalable. Collaborate with operations to create kitchen systems, SOPs, prep guides, and build charts.
Pre-Opening Leadership & Training:
Partner with leadership and operations to recruit, hire, and train the opening kitchen team. Deliver hands-on culinary training focused on technique, execution, and brand standards.
Flagship Launch Execution:
Serve as a key leader in the opening of the first store, ensuring culinary excellence during soft openings, previews, and grand opening operations.
Cross-Functional Collaboration:
Work alongside marketing, branding, and operational teams to ensure menu offerings align with overall concept positioning and guest experience.
Quality Control & Iteration:
Continuously monitor food quality, presentation, and guest feedback. Refine recipes and procedures to enhance performance and consistency.
Trend Awareness & Research:
Stay informed of industry trends, ingredient innovation, and emerging consumer preferences to keep the brand relevant and forward-thinking.

Experience & Education:

Minimum 8+ years of culinary leadership experience in both kitchen operations and culinary development.
Proven experience in opening new restaurants or developing new concepts.
Culinary degree or equivalent real-world experience.

Required Knowledge & Skills:

Expertise in culinary techniques including knife skills, sautéing, roasting, baking, and plating.
Strong understanding of clean ingredient sourcing and natural food preparation.
Knowledge of food safety and sanitation standards.
Exceptional communication, leadership, and organizational skills.
A self-starter mindset with the ability to manage multiple priorities and adapt quickly.
A collaborative spirit and passion for innovation, excellence, and service.

Frauenshuh Hospitality – TN Home Office

Pay: Salary