Chef de Cuisine - The Americano

IHG Hotels & Resorts; Atlanta (GA); On-site; USD 90,000 - 150,000; Full time

Job summary

IHG Hotels & Resorts in Atlanta, GA seeks a Chef de Cuisine to lead the day-to-day culinary operations of a luxury Italian-inspired restaurant created by Celebrity Chef Scott Conant.

This role champions the restaurant's culinary vision, directs Sous Chefs and culinary team, ensures execution of recipes, quality standards, and an outstanding guest dining experience. The Chef de Cuisine oversees staffing, training, cost controls, food safety, and ongoing culinary innovation.

Qualifications

• leadership of culinary teams
• menu planning and execution
• staff development and coaching
• cost control and food safety

Responsibilities

• Lead and oversee daily kitchen operations, ensuring the consistent execution of all menu items according to established recipes, presentation standards, and quality expectations.
• Supervise, mentor, and develop Sous Chefs, Line Cooks, Prep Cooks, Stewards, and other culinary team members.
• Communicate daily goals, service expectations, and operational priorities while maintaining a positive and performance-driven culture.
• Act as the culinary ambassador of the restaurant, upholding the vision and standards established by Chef Scott Conant.
• Ensure all food is prepared and presented with precision, consistency, and attention to detail reflective of a luxury dining experience.
• Recruit, train, coach, and evaluate culinary team members to support operational excellence and succession planning.
• Foster an environment of accountability, professionalism, teamwork, and culinary passion.
• Conduct ongoing skills training, menu education, and performance development discussions.
• Recommend and implement disciplinary, performance, compensation, and staffing actions in accordance with company policies and procedures.
• Build and maintain a culture of respect, inclusivity, and hospitality-centered leadership.

Job description

Job Overview

The Chef de Cuisine is responsible for leading the day-to-day culinary operations of a luxury Italian-inspired restaurant created by Celebrity Chef Scott Conant. This role champions the restaurant's culinary vision, ensuring exceptional execution of menu offerings, uncompromising quality standards, and an outstanding guest dining experience.

The Chef de Cuisine is responsible for leading the day-to-day culinary operations of a luxury Italian-inspired restaurant created by Celebrity Chef Scott Conant. This role champions the restaurant's culinary vision, ensuring exceptional execution of menu offerings, uncompromising quality standards, and an outstanding guest dining experience. The Chef de Cuisine serves as the operational leader of the kitchen, directing Sous Chefs and culinary teams while maintaining the integrity of Chef Conant's culinary philosophy, recipes, presentation standards, and commitment to hospitality. This position oversees kitchen operations, staffing, training, cost controls, food safety, and culinary innovation while fostering a culture of excellence, collaboration, and continuous development.

Duties & Responsibilities

Culinary Leadership & Operations

• Lead and oversee daily kitchen operations, ensuring the consistent execution of all menu items according to established recipes, presentation standards, and quality expectations.
• Supervise, mentor, and develop Sous Chefs, Line Cooks, Prep Cooks, Stewards, and other culinary team members.
• Communicate daily goals, service expectations, and operational priorities while maintaining a positive and performance-driven culture.
• Act as the culinary ambassador of the restaurant, upholding the vision and standards established by Chef Scott Conant.
• Ensure all food is prepared and presented with precision, consistency, and attention to detail reflective of a luxury dining experience.

Team Development & Leadership

• Recruit, train, coach, and evaluate culinary team members to support operational excellence and succession planning.
• Foster an environment of accountability, professionalism, teamwork, and culinary passion.
• Conduct ongoing skills training, menu education, and performance development discussions.
• Recommend and implement disciplinary, performance, compensation, and staffing actions in accordance with company policies and procedures.
• Build and maintain a culture of respect, inclusivity, and hospitality-centered leadership.

Culinary Excellence & Menu