Executive Chef – Multi-Unit Experience- Atlanta

GA Atlanta
$75,000 $90,000 + Bonus + Benefits

Position Summary:
Directly responsible for implementing and following all culinary standards, overseeing the culinary and financial operations of the units inside the building. Responsible for supervising all kitchen functions including food purchasing, preparation, and repair and maintenance while maintaining quality standards; sanitation and cleanliness for assigned assets and any future assigned assets.

Primary Duties:
• Manage day-to-day kitchen operations and Culinary team
• Execution of daily Food Service, Quality, Technique, Portion, Presentation and Food Cost
• Track food costs while managing vendors to provide standard cost-efficient quality
• Estimate food consumption and requisition of food purchases
• Ensuring SOPs are followed by the entire culinary team
• Standardize production recipes to ensure consistent quality
• Responsible for continued growth of overall catering: Cost, Quality, Presentation and
• Execute all ‘On’ and ‘Off’ site catering that requires on-site support
• Assist Sales Team & Marketing in Menu Planning and Costing for Special Events
• Collaborate with General Managers on expense tracking for accurate financial projections
• Responsible for all the kitchen purchasing and scheduling for all assets
• Ensure that appropriate Sanitation, Maintenance and Safety Standards are followed
• Implement and maintain culinary standards and team development
• Train and manage kitchen personnel and supervise all culinary activities
• Full life cycle employee management including all administrative duties
• Approve all BOH hourly and BOH salaried staffing schedules ensuring schedule is written
based on sales volume/coverage, within labor budgets and is posted within company time
• Complete all end of month activities such as inventory, accounting software entries,
maintenance with accuracy
• Uphold all Company Culture standards as stated in The Blueprint

• Successful execution of all events and daily deliveries
• Achieve and maintain food, labor, restaurant ops, and R&M costs goals as set forth in the
yearly budget
• Consistently follow recipe standards as approved by VP, Food & Beverage
• Contribute to profitable sales growth
• Ability to effectively interface with Guests and Team Members

• Flexible work schedule is required for this position
• The Executive Chef is to lead the culinary team on major sales day including, but not
limited to, seasonal football games, large scale banquets, local concerts and events,
including those on the weekends.
• Work schedule should be listed on the master schedule format and should include at least
1 weekend shift (Saturday or Sunday) and 1 pm shift past 9pm, on average 55 hours per
• PTO will be approved by both the General Manager and the Regional Manager


• At least 5 years’ experience in a similar multi-unit capacity
• The ability to manage in a diverse environment with focus on client and customer services
• Must be able to communicate clearly with managers, kitchen and FOH personnel and guests
• Strong organizational and time management skills
• Be able to reach, bend, stoop and frequently lift up to 50 pounds
• Be able to work in a standing position for long periods of time
• Full day availability is required, flexible schedule
• Should expect to work 50+ hours per week
• Bachelors degree in field is preferred
• Serve-Safe Certificate is required
• Computer skills in Word and Excel is required