CDC - 5Church Buckhead

K5 Hospitality; Atlanta (GA); Presencial; USD 90.000 - 130.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Competitive base salary + bonus

Health, dental, vision coverage

Paid time off: 2 weeks vacation + 5 p.

Sweat equity/partnership potential

Dining allowance across locations

Descripción de la vacante

K5 Hospitality is seeking a Chef de Cuisine to lead the back-of-house at an upscale restaurant. You will oversee prep, service, and closing, ensuring top-notch food quality, presentation, and consistency while mentoring a high-performing kitchen team.

You will collaborate on seasonal menus with the executive team, manage costs, schedules, and vendor relations, and uphold rigorous sanitation standards. Must bring culinary degree or equivalent and leadership experience.

Formación

• 5+ years of culinary experience with at least 2 years in a leadership role.
• Strong cooking techniques, plating, and flavor knowledge.
• Ability to manage high-volume service with efficiency.

Responsabilidades

• Lead back-of-house operations across prep, service, and closing.
• Oversee food quality, consistency, and presentation.
• Train, mentor, and develop kitchen staff.
• Create and execute seasonal menus with executive team.
• Manage inventory, food/labor costs, and vendors.
• Enforce sanitation and safety protocols.
• Maintain accountability, professionalism, and teamwork.

Conocimientos

Culinary leadership

Menu development

Team leadership

Food safety

High-volume service

Educación

Culinary degree or equivalent

Descripción del empleo

Now Hiring: Chef de Cuisine (CDC) – Upscale Restaurant Group

We are seeking a highly skilled, passionate, and detail-driven Chef de Cuisine to lead the back-of-house operations for one of our flagship upscale restaurants. The ideal candidate is a hands‑on leader with a strong culinary background, a commitment to excellence, and the ability to inspire and manage a high‑performing kitchen team.

About Us

We are a multi-concept hospitality group known for delivering exceptional dining experiences with a focus on creativity, consistency, and quality. Our restaurants are chef-driven, ingredient-focused, and rooted in both innovation and precision.

What You’ll Do

• Lead and manage all back‑of‑house operations, including prep, service, and closing procedures.
• Oversee food quality, consistency, and presentation for all dishes.
• Train, mentor, and develop kitchen staff to uphold service and culinary standards.
• Create and execute seasonal menus and specials in collaboration with the executive team.
• Manage inventory, food and labor costs, and vendor relationships.
• Enforce all sanitation and food safety protocols.
• Maintain a culture of accountability, professionalism, and teamwork.

What We’re Looking For

• 5+ years of culinary experience, with at least 2 years in a leadership role (Sous Chef or CDC) in an upscale or fine dining kitchen.
• Strong understanding of modern cooking techniques, plating, and flavor profiles.
• Proven ability to manage high-volume service with efficiency and grace.
• Experience with scheduling, ordering, and cost control.
• Excellent communication and leadership skills.
• A positive, team-first attitude with a passion for hospitality.

Requirements

• Culinary degree or equivalent experience.
• Food Safety Manager certification preferred.
• Must be able to work nights, weekends, and holidays.
• Must be able to lift 50 lbs and stand for extended periods.

What We Offer

• Competitive base salary + Performance-based Bonus structure.
• Comprehensive health and wellness benefits, including Medical, Dental, and Vision coverage.
• Opportunities for professional growth and advancement within the company.
• Paid Time Off: 2 weeks’ vacation and 5 sick days annually.
• Potential for sweat equity/partnership within the company.
• Dining allowance to enjoy experiences at any of our three restaurant locations.