Executive Chef

Addition Management; Chamblee (GA); On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Bonus potential

Job summary

A growing hospitality services provider is seeking an Executive Chef/General Manager for on-site operations in Chamblee, GA. The role involves managing culinary staff, ensuring compliance with food safety standards, and engaging with clients to enhance service quality and satisfaction. Candidates should have over 3 years of experience in culinary operations, strong managerial skills, and the ability to manage finances while maintaining high standards. The position may require a flexible schedule, including weekends and holidays.

Qualifications

• 3+ years in hands-on culinary operations with Safe Food Handling & Allergen Certification preferred.
• Strong experience in food purchasing/ordering and inventory management.
• Must demonstrate ability to schedule and manage P&L, labor and food costs.

Responsibilities

• Manage culinary and kitchen operations staff.
• Oversee execution of local sales and client engagement.
• Develop and implement client-facing menus and proposals.

Skills

Culinary operations management

Customer service

Food safety compliance

Inventory management

Recipe selection

Multi-lingual (Spanish)

Job description

Location: Atlanta, GA (Chamblee) Fully on site

Salary: $75K-$85K+ Bonus

Growing Hospitality Services provider seeks a new Executive Chef/General Manager to join their team.

Responsibilities:

• The Chef Manager is responsible for managing the culinary and kitchen operations staff, and the overall compliance with HACCP, Food Safety and D365 specifications
• The Chef Manager will also be directly accountable for the execution of local sales and promotional efforts, client engagement, personal relationships, and outstanding customer service and client loyalty performance standards.
• The Chef Manager will actively participate in promotional activities and client facing relationship building efforts that result in enhancements to revenue, quality, world‑class Guest Service, and employee/customer relations.
• Develop and implement client facing menus, written menu proposals, regional menus. Recipes and promotional foods and tastings as required.
• Visits Clients, Vendors, and offers/Performs food demonstrations at FBO’s and conferences.
• Utilize Shipday for all logistical information. All employees who are organizing or delivering catering are required to use Shipday for all order logistics and deliveries to include delivery photo at point of delivery and the name of the recipient at point of delivery.
• Responsible for supporting operational directives for kitchen accuracy, office administration, personnel, local clients, facility, capital assets, government compliance and corporate requirements.
• Must be able to demonstrate strong Managerial skills, including team building, hiring, skills training, discipline, performance reviews, cross‑training and employee development.
• Supports quality and execution of catering operation, supervises and trains staff, oversees the quality and accuracy of preparation and service of food and concierge services.Responsible for supporting the District Manager in operational execution of all culinary events, including regional menu coordination, leads and creates plans for staff training, development, and approving payroll records.
• Supports District Manager, Payroll Department, HR, IT & Finance in processing Payroll/Labor, scheduling, performance reviews, training, hiring, discipline and all related paperwork on time and accurately.
• Responsible for supporting the kitchen’s financial performance in accordance with all established quality performance standards, corporate guidelines, and budgets.
• Responsible for managing kitchen adherence to execute corporate guidelines in maintaining operations, HACCP/food safety & premium quality, customer
• Supports District Manager in supervising local employees in compliance with the most recent company handbook and in a manner consistent with company established goals and objectives.

Qualifications

• 3+ years in hands‑on culinary operations with Safe Food Handling & Allergen Certification preferred.
• 3+ years in food/Bev operations management experience overseeing staff, client engagement, inventory management, systems & process implementation.
• Strong experience in food purchasing/ordering, inventory, setting up par levels, recipe selection, culinary preparation methods and knife skills are essential.
• Must have a base knowledge of finance and accounting principles and Department of Health Regulations.
• Must demonstrate ability to schedule and manage P&L, labor and food cost within a budget.
• Must be able to manage fulfillment team and process as well as vehicle fleet, off‑site employee management and the expenses associated with this business component.
• Multi‑lingual is a plus (Spanish).
• A flexible work schedule required, including weekends and holidays
• Must have a valid driver’s license with clean driving history.
• All candidates will be subject to background check & drug screen.