CDC - 5Church Buckhead

K5 Hospitality; Atlanta (GA); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Competitive base salary

Performance-based bonus

Comprehensive health benefits

Paid Time Off

Dining allowance

Job summary

A premier upscale restaurant group is seeking a passionate Chef de Cuisine to lead kitchen operations. The ideal candidate will have extensive culinary experience and strong leadership skills to inspire a high-performing team. Responsibilities include managing food quality, training staff, and creating seasonal menus. The role offers a competitive salary, performance-based bonuses, health benefits, and opportunities for professional growth. Must be able to work flexible hours and handle physical demands of the job.

Qualifications

• 5+ years of culinary experience, with at least 2 years in a leadership role.
• Proven ability to manage high-volume service with efficiency.
• Strong understanding of modern cooking techniques and flavor profiles.
• Ability to work nights, weekends, and holidays.
• Proven skills in menu development and cost control.
• Strong communication and leadership abilities.

Responsibilities

• Lead and manage all back-of-house operations.
• Oversee food quality, consistency, and presentation.
• Train, mentor, and develop kitchen staff.
• Create and execute seasonal menus in collaboration with executive team.
• Manage inventory, food and labor costs, and vendor relationships.
• Enforce sanitation and food safety protocols.
• Maintain a culture of accountability, professionalism, and teamwork.

Skills

Culinary experience

Modern cooking techniques

High-volume service management

Excellent communication

Leadership skills

Education

Culinary degree or equivalent experience

Food Safety Manager certification

Tools

Vendor management systems

Job description

Overview

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.

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, 5 sick days, and 5 paid holidays annually.
• Potential for sweat equity/partnership within the company.
• Dining allowance to enjoy experiences at any of our three restaurant locations.