Executive Chef-Atlanta

About the role

The Executive Chef leads the kitchen team, manages inventory, and crafts the restaurant’s seasonal menu while delivering high-quality, rustic, authentic food and an exceptional guest experience.

Responsibilities

• Plan and direct food preparation and culinary activities
• Modify or create menus that meet quality standards based on seasonality or ingredient availability
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities and delegate multiple tasks
• Oversee portion control and quantities of preparation to minimize waste
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Resolve problems or complaints efficiently
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition, sanitation, and safety regulations
• Maintain a positive and professional approach with coworkers and guests
• Commit to high-quality guest experience and humble hospitality
• Handle high volume and stress with aplomb and finesse
• Uphold the standard of high-quality food above all else
• Maintain close relationships with ingredient suppliers to ensure high standards

Requirements

• 8 years of experience as a chef
• High-volume restaurant experience is a plus
• Excellent record of kitchen management
• Ability to spot and resolve problems efficiently
• Strong communication and leadership skills
• Working knowledge of various computer software programs
• Ability to withstand pressure in close quarters
• Physical ability to stand for prolonged periods, bend, stoop, twist, lift up to 45 pounds, and perform repetitive hand and wrist motions

Skills

• Passion for food, wine, and guest experience
• Commitment to high-quality, rustic, and authentic cuisine
• Awareness of cooking trends and best practices