Executive Chef

Ontario Trillium Foundation; Atlanta (GA); On-site; USD 85,000 - 125,000; Full time

Job summary

Ontario Trillium Foundation is seeking an Executive Chef based in Atlanta to lead culinary operations with a guest-centric focus. You will steward menu development, costing, and execution while mentoring a diverse culinary team and driving hospitality excellence.

With 5+ years in restaurant or hospitality leadership, you will manage budgets, oversee scheduling, and ensure high-quality guest experiences that align with our mission of creating memorable dining moments.

Qualifications

• Experience in restaurant/hospitality with 5+ years.
• Experience in conceptualizing, costing and executing menus.
• Experience in staff recruitment, training, and scheduling.
• Strong financial acumen with experience in budget management, cost control, and P&L management.

Responsibilities

• Foster a culture of guest service-oriented culinary team members.
• Lead menu development, costing and execution.
• Oversee budgeting, scheduling, and cost control to drive profitability.
• Ensure hospitality excellence and engaging guest experiences.

Skills

Leadership

Menu costing

Budgeting

P&L management

Staff recruitment

Training & scheduling

Cost control

Multitasking

Interpersonal skills

Communication

Guest experience

Hospitality

Job description

Role Description

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.

What we’re looking for (who you are). Hospitality focused and possess the following virtues:

• CURIOUS: Ask, explore, challenging what is possible.

• OPTIMISTIC: Have fun (it is a choice). Do not pass stress onto teammates or guests.

• GRIT: Persevere and never stop evolving.

• ADAPTABLE: Be open-minded! Approach every situation with curiosity.

• SELF-AWARE: Understand your strengths and weaknesses as well as what you want to accomplish- then seek out feedback.

• CONSISTENT: Show up, be disciplined, do the small things right, every time.

Qualifications & Requirements

• Degrees & Certifications are great, but not required

• Strong leadership skills and at least 5 years of experience in the restaurant/hospitality industry

• Experience in conceptualizing, costing and executing menus

• Experience in staff recruitment, training, and scheduling

• Strong financial acumen with experience in budget management, cost control, and P&L management

• Adept at multitasking with exceptional organizational and problem-solving skills

• Strong interpersonal skills with the ability to engage with guests and team members at all levels

• Strong written and verbal communication skills

• A passion for exceptional guest experiences, social dining, and creating a welcoming and inclusive environment
  

Before You Apply

When considering a new opportunity, the most important question isn't \"Can I do this?\"

It's \"Do I want this?\"

We'll determine whether you have the skills or can learn them.

Only you can decide if you're excited to create memorable experiences, connect with people, and be part of a team that cares deeply about hospitality.

If your values align with ours, we'd love to meet you.