Executive Chef

Private Listing; Atlanta (GA); On-site; USD 75,000 - 85,000; Full time

Job summary

A prominent restaurant in Atlanta is seeking an experienced Executive Chef to lead kitchen operations and drive culinary innovation. The ideal candidate should have extensive experience in authentic Mexican cuisine and strong leadership abilities. Responsibilities include overseeing daily kitchen activities, menu development, and staff management. This full-time position offers a competitive salary and creative freedom in a collaborative environment.

Benefits

Competitive salary ($75,000 - $85,000 annually)

Performance-based bonuses

Professional development opportunities

Paid time off

Qualifications

• Minimum 7-10 years of culinary experience with at least 3 years in leadership.
• Extensive experience with authentic Mexican cuisine.
• Strong knife skills and classical cooking techniques.

Responsibilities

• Develop and execute authentic Mexican menu concepts.
• Oversee daily kitchen operations and manage kitchen staff.
• Recruit, hire, and train kitchen personnel.

Skills

Leadership

Culinary expertise in Mexican cuisine

Communication skills

Problem-solving skills

Education

Culinary degree or equivalent professional training

Job description

Executive Chef Position

We are seeking a highly skilled and passionate Executive Chef to lead our kitchen operations and culinary vision at our authentic Mexican restaurant. The ideal candidate will have experience in Mexican cuisine, strong leadership abilities, and a deep appreciation for traditional cooking methods while bringing innovation to classic dishes.

Responsibilities

Culinary Leadership

• Develop and execute authentic Mexican menu concepts featuring regional specialties and traditional techniques
• Create seasonal menus incorporating fresh, high-quality ingredients and traditional Mexican flavors
• Maintain consistency in food quality, presentation, and authenticity across all dishes
• Develop signature dishes that showcase authentic Mexican culinary traditions
• Ensure compliance with food safety standards and health department regulations

Kitchen Management

• Oversee daily kitchen operations including prep, cooking, and plating for all service periods
• Manage kitchen staff including sous chefs, line cooks, prep cooks, and dishwashers
• Create work schedules and manage labor costs within budget parameters
• Train kitchen staff on proper techniques for Mexican cuisine preparation
• Maintain inventory levels and manage food costs to achieve target margins
• Implement and maintain HACCP protocols and food safety procedures

Staff Development & Leadership

• Recruit, hire, and train kitchen personnel with emphasis on Mexican culinary techniques
• Conduct regular performance reviews and provide constructive feedback
• Foster a positive, collaborative kitchen culture that respects Mexican culinary traditions
• Mentor junior chefs and develop succession planning for key positions
• Lead by example in work ethic, professionalism, and cultural sensitivity

Operations & Financial Management

• Collaborate with management to develop and maintain food cost budgets
• Negotiate with suppliers to secure high-quality ingredients at competitive prices
• Source authentic Mexican ingredients including chiles, spices, and specialty items
• Monitor portion control and waste reduction initiatives
• Develop standard recipes and costing for all menu items
• Analyze sales data to optimize menu performance and profitability

Required Qualifications

Experience & Education

• Minimum 7-10 years of professional culinary experience with at least 3 years in leadership roles
• Extensive experience with authentic Mexican cuisine and regional cooking styles
• Culinary degree or equivalent professional training preferred
• Proven track record of successful kitchen management and team leadership
• Experience with high-volume restaurant operations

Technical Skills

• Deep knowledge of traditional Mexican cooking techniques and ingredients
• Strong knife skills and classical cooking techniques

Leadership & Communication

• Excellent leadership and team management abilities
• Strong communication skills; bilingual Spanish / English highly preferred
• Ability to work under pressure while maintaining quality standards
• Problem-solving skills and ability to adapt quickly to changing situations
• Cultural sensitivity and appreciation for Mexican culinary heritage

Preferred Qualifications

• Formal training or experience in Mexico or with renowned Mexican chefs
• Food safety certification (ServSafe Manager or equivalent)
• Wine and mezcal / tequila pairing experience
• Experience with catering and special events

Physical Requirements

• Ability to stand for extended periods (8+ hours)
• Capability to lift up to 50 pounds regularly
• Manual dexterity for knife work and detailed food preparation
• Ability to work in hot, fast-paced kitchen environment
• Stamina for long shifts including weekends and holidays

What We Offer

• Competitive salary commensurate with experience ($75,000 - $85,000 annually)
• Performance-based bonuses and profit sharing opportunities
• Paid time off and vacation benefits
• Professional development opportunities
• Creative freedom to develop authentic Mexican menu concepts
• Opportunity to build and lead a dedicated culinary team

Schedule & Commitment

Full-time position requiring availability for all service periods. Must be able to work evenings, weekends, and holidays. On-call availability for special events and catering opportunities.

We are committed to preserving and celebrating authentic Mexican culinary traditions while creating an inclusive workplace that values diversity and cultural heritage.

To Apply: Please submit your resume, portfolio of menu development work, and references from previous kitchen leadership positions. Include a cover letter detailing your experience with Mexican cuisine and culinary philosophy.