Executive Chef

Confidential; Atlanta (GA); On-site; USD 70,000 - 86,973; Full time

Job summary

A leading culinary organization in Atlanta is seeking an Executive Chef to lead operations at their Food Experience Center. The ideal candidate will have 5–7 years of commercial cooking experience, including 2 years in a leadership role. Responsibilities include managing food production, ensuring quality and compliance with safety standards, and developing kitchen staff. This is a full-time position with competitive compensation.

Qualifications

• 5–7 years of experience in commercial cooking, with at least 2 years in leadership.
• Strong knowledge of food safety and hygiene regulations, including HACCP.
• Experience managing budgets effectively.

Responsibilities

• Lead culinary operations and ensure exceptional food quality.
• Oversee food production activities for consistency and timely delivery.
• Inspire and mentor kitchen staff in alignment with company values.

Skills

Commercial cooking experience

Leadership abilities

Food safety regulations knowledge

Financial acumen

Team development

Education

Culinary certification or apprenticeship

Additional certifications (diet chef, industrial chef)

Job description

Base Pay Range

$70,000.00/yr - $86,973.00/yr

We are seeking a visionary Executive Chef to lead culinary operations at our Food Experience Center. This exclusive role offers the chance to shape innovation, elevate food quality, and inspire a high‑performing team in a dynamic environment.

Role Purpose Statement

The Executive Chef is responsible for leading all culinary operations within the Food Experience Center, ensuring exceptional food quality, operational efficiency, and alignment with company standards, menu specifications, and customer expectations. This role is pivotal in driving culinary innovation, maintaining compliance, and fostering a culture of excellence across the team.

Key Responsibilities

Food Production & Culinary Excellence

• Direct and oversee all food production activities within the Food Experience Center, ensuring consistency, quality, and timely delivery.
• Monitor inventory levels and implement corrective actions for variances.
• Develop and adjust production plans based on consumption forecasts and operational requirements.
• Ensure strict adherence to recipe specifications; conduct regular taste and quality checks.
• Collaborate on new product development and menu innovations.
• Maintain and update catering manuals for accessibility and compliance.
• Manage food, labor, and material budgets effectively.
• Participate in customer‑facing menu presentations and tastings.
• Implement corrective measures based on customer feedback or complaints.
• Review service schedules and assess operational profitability.
• Ensure utilization of appropriate production technologies and equipment.

Quality Assurance & Compliance

• Guarantee the quality and freshness of all goods received.
• Maintain organized, hygienic storage areas and enforce FIFO principles.
• Ensure full compliance with hygiene, health, safety, and HACCP standards.

Leadership & Team Development

• Structure and staff the culinary department to meet operational objectives.
• Inspire, mentor, and develop kitchen staff in alignment with HR policies and company values.
• Promote a culture of continuous improvement and uphold management principles.
• Manage departmental budgets and initiate corrective actions for cost deviations.
• Champion initiatives such as Global Quality Standards (GQS), HACCP, and Lean Manufacturing.

Strategic Engagement & Industry Awareness

• Represent the culinary team in interactions with external stakeholders and partners.
• Stay informed on industry trends, culinary innovations, and emerging technologies.
• Align culinary practices with design chefs and marketing teams to support brand positioning.
• Participate in marketing and promotional activities to elevate the culinary brand.

Knowledge, Skills & Experience

• 5–7 years of experience in commercial cooking, including at least 2 years in a leadership role.
• Culinary certification or apprenticeship preferred; additional certifications (e.g., diet chef, industrial chef) are a plus.
• Strong knowledge of food safety and hygiene regulations, including HACCP.
• Demonstrated financial acumen and experience managing budgets.
• Proven ability to lead and develop high‑performing culinary teams.

Seniority Level

Mid‑Senior level

Employment Type

Full‑time

Job Function

Manufacturing, Management, and Product Management

Food and Beverage Manufacturing

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