Executive Chef

Talently; Atlanta (GA); On-site; USD 80,000 - 110,000; Full time

Job summary

Talently seeks an Executive Chef to lead all culinary operations in a high-energy, experiential hospitality concept in Atlanta. You will shape the food program, drive guest experiences, and mentor a dynamic kitchen team while maintaining high standards of quality and service.

You will develop and cost menus, manage food and labor costs, oversee inventory, and partner with operations to optimize profitability and guest satisfaction.

Qualifications

• Culinary leadership with proven menu development and cost control.
• Strong understanding of P&L, food and labor costs, inventory and budgeting.
• Proven team leadership in high-volume restaurant environments.

Responsibilities

• Lead all culinary operations with consistent food quality, presentation, and execution.
• Develop, test, cost, and implement menus aligned with guest experience.
• Recruit, train, and develop culinary team while cultivating a positive culture.
• Create culinary systems, standards, recipes, prep procedures, and routines.
• Manage food and labor costs, inventory, waste, and profitability.
• Partner with leadership to drive sales, guest satisfaction, and efficiency.
• Ensure staffing, scheduling, delegation, and daily kitchen execution.
• Maintain high standards for food safety, sanitation, and compliance.

Skills

Culinary Leadership

Menu Development

Financial & Cost Management

Job description

Skills: Culinary Leadership, Menu Development & Costing, P&L Management, Food & Labor Cost Control, Team Building & Staff Development, Restaurant Operations, Inventory Management, High-Volume Food Production, Guest Experience & Hospitality, Food Quality & Safety

About Company / Opportunity

A dynamic, experiential hospitality and entertainment concept designed to bring people together through elevated food, craft beverages, games, social experiences, and community-focused spaces. The concept blends approachable dining with interactive entertainment, creating an environment where guests can socialize, explore, and make lasting memories.

The company places a strong emphasis on hospitality, inclusivity, personal growth, and creating exceptional guest experiences. Its culture rewards individuals who are curious, adaptable, optimistic, accountable, and committed to continuous improvement.

For culinary leadership, this is an opportunity to help shape an evolving food program within a high-energy, experience-driven restaurant environment, while developing a strong team and maintaining high standards for quality, consistency, and service.

The Executive Chef takes pride in their work, is consistent, embraces systems and routines. The Executive Chef is responsible for fostering a culture of passionate, guest service-oriented culinary team members who are given autonomy, mastery, and purpose to help them exceed guest expectations and grow sales. Creation and curation of food that supports the mission statement of valuing time, evolving exploration, and making memories. Ensuring all administrative functions are completed to best arm the team with the product, knowledge, and support to maintain a high level of excellence for all guests.

Responsibilities

• Lead all culinary operations, ensuring consistent food quality, presentation, and execution.
• Develop, test, cost, and execute menus that align with the overall dining and guest experience.
• Recruit, train, coach, and develop culinary team members while building a positive, accountable culture.
• Create and maintain culinary systems, standards, recipes, prep procedures, and operating routines.
• Manage food and labor costs, inventory, purchasing, waste, and overall culinary profitability.
• Own and manage the culinary department budget and contribute to overall P&L performance.
• Partner with restaurant and operations leadership to improve sales, guest satisfaction, and operational efficiency.
• Ensure proper staffing, scheduling, delegation, and daily kitchen execution.
• Maintain high standards for food safety, sanitation, cleanliness, and compliance.
• Monitor guest feedback and use insights to continuously improve the food program.
• Collaborate with leadership on new menu concepts, culinary experiences, promotions, and seasonal offerings.
• Foster a culture of hospitality, teamwork, curiosity, accountability, and continuous improvement.
• Maintain strong relationships with vendors and oversee product quality, pricing, and availability.
• Lead by example in a high-energy, experiential hospitality environment while remaining calm and solutions-oriented.
• Ensure administrative responsibilities, reporting, ordering, inventory, and culinary documentation are completed accurately and consistently.
  

Must-Have Skills

• Culinary Leadership & Menu Development – Proven ability to create, cost, execute, and continuously evolve menus in a high-volume restaurant environment.
• Financial & Cost Management – Strong understanding of P&L, food and labor costs, inventory, purchasing, waste reduction, and budgeting.
• Team Leadership & Development – Proven success recruiting, training, scheduling, coaching, and retaining a high-performing culinary team while building a strong culture.

Nice to Have Skills

• Experiential / Social Dining Experience – Background in high-energy restaurants, entertainment venues, social dining, or other experience-driven hospitality concepts.
• Concept Development & Innovation – Experience helping launch, reinvent, or evolve culinary concepts, menus, and food experiences.
• Systems & Process Improvement – Strong track record implementing culinary systems, SOPs, routines, and processes that improve consistency, efficiency, and profitability.