Chef de Cuisine - White Oak

Brewed To Serve Restaurant Group; Atlanta (GA); On-site; USD 75,000 - 90,000; Full time

Job summary

A leading restaurant group in Downtown Atlanta seeks a skilled Chef de Cuisine to lead back-of-house operations. This role emphasizes operational excellence and team development, requiring a minimum of 5 years of culinary experience and a passion for mentorship. Competitive compensation and opportunities for growth within a dynamic kitchen culture are offered.

Benefits

Health, Dental, Vision, and 401k

Opportunity to grow within an expanding hospitality group

Dynamic kitchen culture built on respect and excellence

Qualifications

• 5+ years of professional culinary experience.
• At least 2 years in a leadership role.
• Passion for mentorship and talent development.

Responsibilities

• Oversee and manage daily kitchen operations.
• Execute menus with precision.
• Lead and develop a cohesive kitchen team.

Skills

Leadership

Team Development

Kitchen Operations

Organizational Skills

Job description

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Brewed To Serve Restaurant Group provided pay range

This range is provided by Brewed To Serve Restaurant Group. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$75,000.00/yr - $90,000.00/yr

Location: White Oak – Downtown Atlanta, GA

Compensation: $75,000 – $90,000 per year (commensurate with experience)

Reports To: Culinary Director

About White Oak:

White Oak is being reimagined with a bold new concept: Cuisine du Sud – a refined combination of Southern American, Southern European, and North African flavors. As part of the Brewed to Serve Restaurant Group, White Oak offers a dynamic and elevated dining experience in the heart of Downtown Atlanta.

Position Overview:

We are seeking a skilled and driven Chef de Cuisine to lead our back-of-house operations and execute the culinary vision set by our Culinary Director. This is a critical leadership role focused on operational excellence, team building, and consistent execution of both à la carte service and special events.

While this role allows for creative input and collaboration, the primary responsibility is to execute and uphold the standards and recipes created in partnership with the Culinary Director. This role is ideal for a hospitality professional who thrives in a fast-paced kitchen, takes pride in developing talent, and values structure, precision, and leadership.

Key Responsibilities:

• Oversee and manage daily kitchen operations, prep, and service
• Execute menus developed in collaboration with the Culinary Director with precision and consistency
• Lead, train, and develop a strong, cohesive kitchen team
• Ensure cleanliness, safety, and compliance with all health codes and standards
• Maintain food quality, consistency, and proper presentation during service
• Manage labor and food costs within targets
• Support the planning and execution of private events and large-format service
• Foster a positive, professional, and accountable kitchen culture

Qualifications:

• 5+ years of professional culinary experience with at least 2 years in a leadership role
• Proven ability to lead teams and maintain high standards during service
• Strong knowledge of kitchen operations, scheduling, inventory, and systems
• Passion for mentorship and talent development
• Ability to collaborate with a Culinary Director while maintaining operational autonomy
• Strong organizational skills and a calm, focused demeanor under pressure

What We Offer:

• Competitive salary ($75,000 – $90,000/year based on experience)
• Health, Dental, Vision, and 401k
• Opportunity to grow within an expanding hospitality group
• A dynamic kitchen culture built on respect, consistency, and excellence
• Creative collaboration with a Culinary Director and forward-thinking leadership team

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Restaurants

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