Chef de Cuisine

Feal Hospitality; Atlanta (GA); On-site; USD 60,000 - 85,000; Full time

Job summary

Feal Hospitality is opening the Michelin awarded Ghee Indian Kitchen in Atlanta and seeks an experienced Chef de Cuisine. The role includes overseeing culinary operations, managing the kitchen staff, and ensuring compliance with quality standards. Applicants should possess robust culinary and management skills, with experience in a similar role preferred.

Qualifications

• Prior experience as a Chef de Cuisine or similar senior kitchen role is essential.
• Ability to create menus and ensure quality presentation of dishes.
• Expertise in inventory management and cost control.

Responsibilities

• Oversee daily kitchen operations and manage kitchen staff.
• Ensure quality and presentation of each dish while controlling orders.
• Maintain inventory and comply with health and safety standards.

Skills

Culinary skills

Management skills

Operational skills

Communication skills

Organizational abilities

Education

Bachelor's degree in Culinary Arts

Job description

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Feal Hospitality is looking for an experienced Chef de Cuisine to join the team in opening the Michelin awarded Ghee Indian Kitchen in Atlanta! Working closely with founders Chef Niven and Mohamed Alkassar, the Chef de Cuisine will oversee daily kitchen operations, control ordering, ensure the quality and presentation of each dish, manage kitchen staff, and provide team with necessary training materials. The role involves maintaining inventory, ensuring compliance with health and safety standards, and collaborating with the management team to enhance the dining experience.

Key Responsibilities:

• Manage and supervise production lines, providing guidance and development to the team while leading by example.
• Manage food cost of goods (COGS) and labor targets
• Ensure consistent preparation and service of all food and products in accordance with the restaurant's recipes, portioning, and brand standards.
• Assist in making employment and termination decisions, including interviewing, hiring, evaluating, and disciplining kitchen personnel as necessary.
• Create BOH schedules including managing staff time off requests - subsequently, review and approve time cards weekly
• Provide excellent, friendly, courteous, and professional service to both internal and external guests.
• Respond accurately and promptly to guest requests, ensuring a positive and memorable experience.
• Maintain updated prep lists, opening/closing checklists, ordering guides, and recipe books for the BOH
• Keep menu descriptions and quick allergen guides up to date
• Keep direct employee files up to date with relevant documents such as time edit forms, availability, emergency contacts, write-ups, reviews, etc.
• Train new chefs on standard operating procedures (SOP) and food specifications.

Qualifications:

• Culinary skills: menu creation, dish presentation, and ingredient sourcing
• Management skills: staff supervision, scheduling, and team development
• Operational skills: inventory management, cost control, and health & safety compliance
• Communication skills: coordinating with front-of-house staff and working closely with the management team
• Excellent organizational and multitasking abilities
• Passion for culinary arts and a commitment to quality
• Bachelor's degree in Culinary Arts or relevant field preferred
• Prior experience as a Chef de Cuisine or similar senior kitchen role

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Food and Beverage Services

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