Operations Supervisor (Multi-Location)

Locations:
College Grove, TN
Franklin, TN
Nashville, TN

Job Type: Full-Time
Compensation: $20/hour + tips
Start Date: Immediate

This job is hard. Like, actually hard.

Not "stressful commute" hard. More like "you're running a concession rush for 300 athletes, your coffee machine just went sideways, and two of your staff called out" hard. The kind of hard that stretches you in ways you didn't expect and occasionally makes you question your life choices.

But here's the flip side: you will learn more in 6 months at Chefology than most people learn in 6 years somewhere else. You'll touch every corner of a real, growing food business - operations, leadership, inventory, customer experience, event logistics, and the messy, exciting reality of building something from scratch in Nashville. And you'll do it alongside founders who are all in.

If that sounds like your kind of challenge, keep reading. If you're looking for a chill gig with clear job boundaries and a tidy task list - we genuinely respect that, but this probably isn't your role.

Chefology is a chef-driven concessions, caf , and meal-prep brand built to fuel athletes, families, and performance communities across Middle Tennessee. We operate inside high-energy venues sports facilities, gyms, and clubs where speed, quality, and execution matter. We're not a chain. We're not a franchise. We're a startup with big plans, a strong point of view about food, and a team that gives a damn.

We run three active locations right now:

College Grove, TN
Franklin, TN
Nashville, TN

And we're just getting started.

You're not just an employee. You're our first real operational partner - the person on the ground who makes the vision real, shift after shift.

Think of it less like a traditional job and more like an apprenticeship in building a food business. You'll be working directly with the founders, getting visibility into how decisions get made, and taking on real responsibility from day one.

Day to day, you'll rotate across our three locations. You'll cook, lead staff, run events, manage registers, track inventory, solve problems in real time, and show up as the face of the brand. Your schedule, your location, and your responsibilities will shift based on what the business needs. That's not a warning, that's the best part of the job if you're wired right.

Reports directly to: James Goodale, President

The honest answer: we're looking for an aspiring entrepreneur. Someone who's not just looking for a paycheck, but wants to genuinely understand how a business runs from the inside. Someone who finds it exciting, not exhausting, to say "that's not in my job description" and mean it as a joke, because there is no job description narrow enough to contain this role.

You might be:

• A culinary school grad who wants real-world reps, not just a line cook slot
  

• Someone who's always wanted to open their own place and wants to learn how it actually works first
  

• A food & bev professional who's hit a ceiling at their current job and wants more ownership
  

• A natural leader who thrives in chaos and secretly loves the rush of a slammed service
  

Whatever your background, you bring:

• Kitchen, concessions, or caf experience, you know your way around a hot line
  

• Proven ability to lead teams, including new in career staff
  

• Sharp situational awareness, you read a room, adjust on the fly, and stay calm when things get real
  

• Comfort with registers, cash handling, and upselling without being weird about it
  

• Reliability , when you say you'll be there, you're there
  

• Genuine curiosity about how businesses work and grow
  

• Availability for mornings, evenings, weekends, and events - this is not a Mon-Fri 9-5
  

• Ability to lift up to 40 lbs and work on your feet in heat, crowds, and high-energy environments
  

Your Schedule (Roughly)

Schedules flex with events, tournaments, and business needs, flexibility is non-negotiable. But here's a typical week:

THE FULL SCOPE OF WHAT YOU'LL OWN

Leadership & Service

• Direct and supervise all on-shift staff: cashiers, runners, coffee bar, smoothie/refresher stations, hot line, grab-and-go, and event stations
  

• Assign roles, read the floor, and reposition staff mid-shift when volume shifts
  

• Execute live food production: pizza, pretzel bites, nachos, paninis, quesadillas - all made to order
  

• Control production pacing and maintain par under pressure
  

• Run registers, handle cash, and upsell menu items confidently
  

• Resolve guest issues fast and with genuine care, this is a lifestyle brand, not a transaction
  

• Open, close, clean, and secure concession and caf spaces
  

• Lead tournament and event service, own it from setup to breakdown
  

Kitchen Support

• Execute prep and production tasks as directed by kitchen leadership
  

• Support FOH and BOH; deliver internal orders as needed
  

Inventory & Operational Communication

• Track inventory at Legacy Courts and Farm & Forge, know what you have and what you need
  

• Flag shortages early and communicate proactively; don't let problems sneak up on service
  

• Support ordering schedules and prep planning
  

• Identify and report operational risks before they become service failures
  

Food Safety & Standards

• Maintain compliance with all health department and food safety standards at every location
  

• Proper food handling, storage, labeling, and sanitation, always
  

• Complete daily cleaning logs, temperature checks, and safety checklists
  

• Food Handler or ServSafe certification required (or obtained within 30 days of start)
  

WHAT YOU GET OUT OF THIS

• $20/hour + tips: competitive from day one, with real tip income on top
  

• Staff meals on shift and employee discounts across Chefology locations
  

• Direct access to founders - you'll learn how a food business is actually built, not just how to do your one job
  

• Real leadership reps from day one - no years of shadowing required
  

• Exposure to food, operations, tech, marketing, and growth, the kind of cross-functional experience you'd pay for in an MBA
  

• A front-row seat to building a Nashville brand from the ground up, if that excites you, this is the place
  

• A clear growth path - Lead Supervisor Multi-Unit Manager Operations Management as Chefology scales
  

"Hard" and "rewarding" aren't opposites. For the right person, this role is both and that's exactly the point.

HOW TO APPLY

Send us your resume. But skip the generic cover letter, here's what we actually want to know:

1. Tell us about a service moment that went completely sideways and how you handled it.

2. Tell us why you want to be part of building something, not just working somewhere.

Two questions. Honest answers. That tells us more than a list of job titles ever could.