Chef de Cuisine: Lead Fine-Dining Kitchen, Growth & Equity

K5 Hospitality; Atlanta (GA); On-site; USD 90,000 - 130,000; Full time

Job summary

K5 Hospitality is seeking a Chef de Cuisine to lead back-of-house operations for one of our flagship upscale restaurants in Atlanta. The CDC will oversee prep, service, and closing procedures, ensuring top-tier quality and consistency.

You will mentor the kitchen team, design seasonal menus with the executive team, manage inventory and costs, and uphold sanitation standards in a fast-paced, guest‑centric environment.

Qualifications

• 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.

Responsibilities

• 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.

Skills

Leadership

Kitchen management

Food safety

Communication

Cost control

Education

Culinary degree or equivalent experience

Job description

K5 Hospitality is seeking a Chef de Cuisine to lead back-of-house operations for one of our flagship upscale restaurants in Atlanta. The CDC will oversee prep, service, and closing procedures, ensuring top-tier quality and consistency.

You will mentor the kitchen team, design seasonal menus with the executive team, manage inventory and costs, and uphold sanitation standards in a fast-paced, guest‑centric environment.