Executive Chef

MARCUS SAMUELSSON RESTAURANT GROUP; Atlanta (GA); On-site; USD 100,000 - 140,000; Full time

Job summary

MARCUS SAMUELSSON RESTAURANT GROUP is seeking an Executive Chef in Atlanta, GA who will drive menu planning, financial stewardship, and a superior guest experience. This hands-on leader will mentor the kitchen team, oversee day-to-day operations, and coordinate with front-of-house and GM for strategic growth.

The role requires a proven executive chef background, strong budgeting and culinary excellence, and the ability to manage labor costs while maintaining the highest standards of food safety

Qualifications

• Proven experience as an Executive Chef or similar executive role.
• Experience in planning and budgeting.
• Acute financial management skills.
• Knowledge of business processes (finance, budgeting, food cost, procurement).
• Experience managing payroll and schedules.
• Strong verbal and written English communication skills.
• Excellent leadership and organizational skills.
• Experience with restaurant openings, hiring, training, and maintaining operational excellence.
• Thrives in a fast-paced environment with multiple tasks.

Responsibilities

• Leads the delivery of an unforgettable culinary experience for guests.
• Provides leadership, development and motivation to the team to ensure guest experience is paramount.
• Direct supervision of kitchen employees and inspection of operational flow.
• Designs strategy with the General Manager and oversees financial/operational plans.
• Responsible for cost control and maximizing revenue.
• Oversees hiring, onboarding and training of kitchen staff.
• Develops and maintains food quality control, inventory, labor and cost monitoring.
• Ensures compliance with health standards and sanitation in all kitchen areas.
• Oversees maintenance of kitchen equipment and asset care.
• Prepares regular reports for upper management.
• Fosters a positive, productive working environment across BOH and FOH.

Skills

Leadership

Executive Chef experience

Budgeting

Financial management

Analytical ability

English communication

Interpersonal skills

Organizational leadership

Problem-solving

Education

Bachelor’s degree

Tools

MS Office

Restaurant management software

POS

Job description

The Executive Chef will be a dynamic self-starter, responsible for menu planning, financial management, execution of exemplary guest experience, and continuous training, development and accountability of the team, aimed to motivate and deliver best-in-class teamwork and hospitality. This hands-on executive management role provides a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth execution of day-to-day operations and scheduled events.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

(Other duties may be assigned as required)

• Leads the delivery of an unforgettable culinary experience for guests
• Provides leadership, development and motivation to the team to ensure guest experience is always paramount through consistent delivery of high-quality food and beverages
• Direct supervision of the kitchen employees on a daily basis, ensuring policies and processes are being followed and inspecting operational flow on a continuous basis
• In partnership with the General Manager, designs strategy and set goals for growth; oversees the development of short and long term financial and operational plans
• Responsible for cost control and maximizing revenue
• Responsible for food quality and consistency of menu items
• Proactive in reaching company goals in sales, service, and presentation, while creating a positive, fun and productive working environment
• Fosters a passionate fanbase, continuously striving to find ways to strengthen the restaurant’s community – including colleagues and associates, guests, purveyors, partners and supporters, and neighbors
• Oversees hiring, onboarding and continuous training of kitchen employees
• Continuously builds a high-performance team
• Partners with front-of-house leadership to ensure cohesiveness and camaraderie among back of house and front of house teams
• Creates team schedules, adjusting as necessary to meet business needs and financial targets
• Responsible for managing labor, adjusting schedules as necessary to meet business needs and financial targets
• Develops and maintains food quality control, profit and loss controls, inventory levels, and labor and product cost monitoring
• Ensures compliance with department of health standards, maintaining superior cleanliness and sanitation in all kitchen areas
• Provides training and support to Front of House employees, to include menu knowledge and how to meet dietary needs
• Identifies root causes of gaps in guest satisfaction and partners with General Manager to lead in the development of corrective and proactive action plans where appropriate
• Schedules and oversees necessary maintenance and repairs on kitchen appliances
• Ensures all fixed assets are in good working condition; oversees preventative maintenance of assets
• Evaluates and improves operations and financial performance
• Directs the employee assessment process
• Prepares regular reports for upper management
• Identifies potential safety hazards and initiates corrective action; ensures the restaurant is safe for both employees and guests
• Facilitates meetings and trainings covering a variety of training and policy topics
• Performs other duties as assigned
• Demonstrates knowledge of the company’s EEO policy; shows respect and sensitivity for cultural differences; educates others on the value of diversity; promotes a harassment-free environment; builds a diverse workforce

REQUIRED EXPERIENCE AND QUALIFICATIONS:

• An inspiring, influential, hands-on leader who has proven skills rallying a team to achieve its highest potential and then driving it to the next level
• Proven experience as an Executive Chef or similar executive role
• Experience in planning and budgeting
• Acute financial management skills
• Knowledge of business process and functions (finance, budgeting, food cost, procurement, etc.)
• Experience managing payroll and schedules
• Strong analytical ability
• Effective verbal and written English communication skills
• Strong interpersonal skills with the ability to establish cooperative working relationships
• Outstanding organizational and leadership skills
• Problem-solving aptitude
• Proven record of effective conflict resolution and service recovery
• Excellent professional presentation
• Experience with restaurant openings, hiring, training, and maintaining ongoing operational excellence
• Thrives in a fast-paced, dynamic work environment with the ability to manage multiple tasks simultaneously
• Comfortable with dealing with the media, public speaking, and VIP groups
• Familiar with sanitation procedures, as well as standard food and beverage equipment maintenance
• Flexibility to work evenings, weekends and holidays
• Bachelor’s degree in a related field or an equivalent combination of education and experience
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• Able to walk/stand for extended periods of time, with frequent bending, twisting, squatting and reaching overhead
• Must be able to lift / carry items up to 40 lbs. and push / pull items up to 75 lbs.

We are an Equal Opportunity Employer and treat all applicants for employment equally based upon job-related qualifications and without regard to race, sex, color, age, sexual orientation, gender identification, marital status, military or veteran status, national origin, disability, religion, political activity, or any other characteristic protected by law.

Disclaimer: This job description may not be inclusive of all assigned duties, responsibilities, or

aspects of the job described, and may be amended at any time at the sole discretion

of the

Employer.