Chef de Cuisine - The Americano

IHG Hotels; Georgia; On-site; USD 80,000 - 140,000; Full time

Job summary

IHG Hotels is seeking a Chef de Cuisine to lead the day-to-day culinary operations of a luxury Italian-inspired restaurant created by Celebrity Chef Scott Conant. You will direct Sous Chefs and culinary teams, uphold the culinary philosophy, and ensure outstanding guest dining experiences.

As the senior culinary leader, you will oversee staffing, training, cost controls, food safety, and ongoing culinary innovation while fostering a culture of excellence and collaboration.

Qualifications

• Extensive leadership experience in luxury/high-volume kitchens.
• Proven ability to maintain high quality and hospitality standards.
• Strong collaboration with culinary leadership and front-of-house teams.

Responsibilities

• Lead and oversee daily kitchen operations ensuring consistent execution of all menu items.
• Supervise, mentor, and develop culinary team members.
• Communicate daily goals, service expectations, and priorities.
• Act as culinary ambassador upholding vision and standards set by Chef Scott Conant.
• Maintain authentic Italian-inspired cuisine with focus on presentation and timing.
• Manage food cost, inventory, and purchasing to maximize profitability.
• Ensure food safety, sanitation, and regulatory compliance.
• Collaborate with management on events, VIP experiences, and guest satisfaction.

Skills

Restaurant leadership

Menu development

Team mentoring

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 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 Execution

Maintain the highest standards of authentic Italian-inspired cuisine and seasonal menu execution.

Collaborate with the Executive Chef and culinary leadership team on menu development, recipe testing, and culinary innovation.

Ensure proper preparation techniques, portion standards, plating consistency, and service timing.

Monitor guest feedback and partner with front-of-house leadership to continuously enhance the dining experience.

Participate in special events, wine dinners, chef collaborations, media opportunities, and VIP guest experiences as required.

Financial Management & Cost Control

Manage food and labor costs while maintaining exceptional quality standards.

Monitor purchasing, inventory, receiving, and product utilization to maximize profitability and minimize waste.

Review and approve requisitions, ordering, and inventory levels to ensure operational readiness.

Assist with budget development, forecasting, and achievement of financial objectives.

Analyze food cost variances and implement corrective actions as needed.

Sanitation, Safety & Compliance

Ensure compliance with all federal, state, and local health regulations and food safety standards.

Maintain immaculate kitchen cleanliness and organization at all times.

Ensure proper storage, labeling, rotation, and handling of all food products.

Conduct regular inspections of kitchen equipment and facilities to ensure safe and efficient operation.

Partner with Facilities and Engineering teams to address maintenance and repair needs promptly.

Uphold all company, brand, and local operating standards.

Collaboration & Guest Experience

Partner closely with Restaurant Management, Beverage, Events, Marketing, and Guest Relations teams to deliver exceptional hospitality experiences.

Support private dining events, special programming, promotional initiatives, and large-format restaurant activations.

Engage with guests when appropriate to enhance relationships and ensure satisfaction.

Build strong relationships with vendors, purveyors, and local producers to secure the highest quality ingredients.

Operational Leadership

Prepare schedules in accordance with business needs and labor targets.

Ensure proper staffing levels are maintained during all meal periods and special events.

Serve as the senior culinary leader in the absence of the Executive Chef.

Perform additional duties and leadership responsibilities as assigned.

ACCOUNTABILITY

The Chef de Cuisine provides direct leadership for all back-of-house culinary operations within a luxury, high-volume restaurant environment.

This position directly supervises Sous Chefs, Line Cooks, Prep Cooks, Stewards, and other culinary professionals while maintaining responsibility for:

• Food quality and consistency
• Kitchen culture and employee development
• Financial performance of culinary operations
• Food safety and regulatory compliance

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