Chef de Cuisine — High-Volume Menu Leadership

Episcope Hospitality; Atlanta (GA); On-site; USD 110,000 - 140,000; Full time

Benefits offered by this job

Health insurance

Paid time off

Dining discounts across Episcope sites

Professional development opportunities

Job summary

Episcope Hospitality is seeking a Chef de Cuisine to lead culinary execution for our Atlanta concept, overseeing daily BOH operations, service quality, and event menus. This hands-on leader will drive food safety, recipes, and kitchen systems while partnering with the General Manager and corporate culinary leadership to deliver exceptional guest experiences.

The ideal candidate has 5+ years of progressive leadership in high-volume restaurants and catering/events, a proven track record in

Qualifications

• 5+ years of progressive culinary leadership experience in high-volume, full-service restaurants and catering/events environments.
• Proven track record of leading kitchen teams, executing events, driving food quality, and managing food cost.
• Strong understanding of high-volume service flow, large-format execution, and event logistics.
• Experience with inventory management, ordering systems, and food cost controls.
• Ability to train and develop cooks across stations and event execution roles.
• Calm, confident leadership presence under pressure.
• Passion for hospitality, food, and craft.

Responsibilities

• Own day-to-day back-of-house operations for a la carte service and events, ensuring consistent execution of food quality, presentation, and ticket times.
• Lead and mentor sous chefs and kitchen leadership, building a culture of accountability, professionalism, and growth.
• Ensure all menu items and event menus are executed to spec, including recipes, portioning, cooking methods, and presentation standards.
• Maintain rigorous standards for food safety, sanitation, cleanliness, and organization across all BOH areas.
• Serve as a visible leadership presence on the line during peak service periods.
• Partner with FOH leadership and Director of Sales to ensure smooth service flow and strong FOH/BOH communication.
• Drive prep, production, and station readiness across all dayparts and service types.
• Partner with corporate culinary leadership on menu development, seasonal updates, and promotional offerings.
• Support testing, training, and rollout of new menu items to ensure operational feasibility and consistent execution.
• Maintain recipe books, prep guides, and training materials to support consistency and scalability.
• Provide feedback on menu performance, execution challenges, and opportunities for simplification or improvement.

Skills

Culinary leadership

Team development

Food cost management

High-volume service

Event execution

Job description

Episcope Hospitality is seeking a Chef de Cuisine to lead culinary execution for our Atlanta concept, overseeing daily BOH operations, service quality, and event menus. This hands-on leader will drive food safety, recipes, and kitchen systems while partnering with the General Manager and corporate culinary leadership to deliver exceptional guest experiences.

The ideal candidate has 5+ years of progressive leadership in high-volume restaurants and catering/events, a proven track record in