Executive Chef

chgcareers; Atlanta (GA); On-site; USD 80,000 - 90,000; Full time

Benefits offered by this job

Dining Discounts

Wellness Program

Pet Benefits

Shoes for Crews Discounts

Health, Dental, and Vision Insurance

Paid Time Off

401k (Employer Match)

Job summary

Castellucci Hospitality Group, a renowned restaurant group in Atlanta, is seeking an Executive Chef to lead all culinary operations. You'll develop menus, manage kitchen staff, and ensure top-notch food quality while overseeing production and inventory.

With a salary range of $80,000–90,000 yearly, the role includes benefits such as dining discounts, health insurance, and 401k matching. Candidates should have 3+ years in a similar executive position within a fine dining establishment.

Qualifications

• 3+ years in the hospitality industry with proven experience as an Executive Chef or similar role.
• Experience in managing kitchen operations and culinary teams.
• Strong understanding of food quality and menu development.

Responsibilities

• Oversee all culinary operations and ensure food quality.
• Manage production planning, prep lists, and station readiness.
• Assist with scheduling and managing costs including labor and food cost.
• Train new team members and invest in their growth.

Skills

Culinary Operations Management

Menu Development

Inventory Management

Team Training and Management

Job description

Castellucci Hospitality Group is a family-owned, Michelin-starred and James Beard‑nominated restaurant group rooted in a culture of excellence, genuine hospitality, and continual growth.

As the Executive Chef, you will oversee all culinary operations, leading menu development, kitchen management, and overall food quality.

Important Areas of Responsibility

• Operations: Manage production planning, prep lists, station readiness across all shifts. Maintain equipment functionality and coordinate repairs or maintenance as needed.
• Accounting & Administrative: Assist with scheduling and managing all costs, including labor and food cost. Review sales reports, prep consumption, and waste logs to improve profitability.
• Inventory: Check deliveries, verify quality, and ensure proper storage. Track inventory levels and reduce waste by managing prep amounts and rotation stock effectively.
• Human Resources: Manage Interviews and make hiring decisions. Train new team members on duties, policies and procedures. Invest in your team to allow for promotions and growth opportunities.

Compensation

$80,000-90,000 yearly salary

Benefits & Perks

Dining Discounts, Wellness Program, Pet Benefits, Shoes for Crews Discounts and many more! Health, Dental, and Vision Insurance, Paid Time Off and 401k (Employer Match)

Physical Demands

• Required to bend, stretch, twist, climb and have a high level of mobility/flexibility in small spaces
• Required to stand and walk for extensive periods of time without breaks during busy times
• Required to be able to lift or move up to 50 pounds without assistance

Passionately pursuing the perfect dining experience - one guest at a time

Required Years of Experience

3+ years in the hospitality industry with proven experience as an Executive Chef, Chef de Cuisine and/or equivalent kitchen leadership in a finer dining restaurant