Foodservice Designer Nashville TN

Position Summary

The Food service Designer is responsible for developing accurate equipment schedules, creating detailed kitchen blueprints, and ensuring efficient workflow design for restaurant and convenience-store projects. This role supports Total RESA's commitment to providing complete, operator-focused solutions by producing precise, functional, and code-compliant layouts that enhance customer operations and overall project success.

Essential Duties and Responsibilities Kitchen Design & Layout Development

• Create commercial kitchen, prep, service line, and storage area layouts using AutoCAD or similar design software.
• Design workflows that optimize efficiency, safety, and operational flow for various restaurant and retail concepts.
• Ensure all designs meet health, safety, ADA, mechanical, and building code requirements.
• Integrate customer menu, operational style, and brand standards into each design.

Equipment Scheduling & Specification

• Develop detailed equipment schedules, including model numbers, utilities, spec sheets, and installation requirements.
• Coordinate with manufacturers to verify equipment compatibility, utility needs, and lead times.
• Update schedules throughout the project lifecycle based on customer revisions, value engineering, or operational changes.
• Ensure all equipment selections align with Total RESA standards and operations team direction.

Blueprint Creation & Project Documentation

• Produce accurate floor plans, elevations, MEP (mechanical, electrical, plumbing) rough‑in drawings, and final construction documents.
• Revise drawings based on customer feedback, engineer changes, or site conditions
• Prepare permit‑ready drawing sets when required

Cross‑Department Collaboration

• Work closely with Sales to ensure the design matches customer needs and equipment recommendations.
• Collaborate with Operations to confirm equipment utility requirements, installation details, and feasibility.
• Support Project Managers during the construction and installation phases by providing clarifications and updated drawings.

Customer Communication & Support

• Meet with customers to understand workflow, menu, space constraints, and operational goals.
• Present design options and explain workflow rationale and equipment placement.
• Provide ongoing design revisions based on customer or operational feedback.

Quality, Accuracy & Compliance

• Maintain accuracy in all measurements, specs, and utility data.
• Ensure all final documents reflect the latest approved revisions.
• Conduct quality reviews before releasing drawings to customers or contractors.

Knowledge,

Skills and Abilities

• Strong understanding of commercial kitchen equipment and workflow.
• Ability to read and create construction documents, floor plans, and utility drawings.
• Excellent attention to detail and organizational skills
• Strong communication skills for internal and external collaboration.
• Technical Accuracy – Produces precise drawings and schedules with minimal revisions.
• Operational Understanding – Designs layouts that align with real kitchen workflow needs.
• Time Management – Manages multiple projects, deadlines, and revisions effectively.
• Collaboration – Works seamlessly with Sales, Operations, Project Managers, and customers.
• Problem Solving – Suggests solutions for layout challenges, space limitations, or equipment changes.

Preferred

• Knowledge of restaurant operations, quick‑service or full‑service concepts.
• Experience working with food service equipment dealers or manufacturers.
• Familiarity with building codes, NSF standards, ADA guidelines, and local health regulations.

Education & Experience

• 2–5 years of experience in commercial kitchen design, hospitality design, or architectural drafting.
• Proficiency in AutoCAD (Revit, Sketch Up, or similar software a plus).

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