Executive Chef

Landed; Peachtree City (GA); On-site; USD 90,000 - 130,000; Full time

Job summary

ITL Group is seeking an Executive Chef to lead all culinary operations at our restaurant near Trilith Studios. You will oversee menu development, food quality, kitchen operations, cost controls, staff leadership, and compliance while upholding our standards and brand identity.

You will collaborate with the General Manager and F&B leadership to deliver memorable guest experiences and drive financial performance. The role requires strong leadership, adaptability, and a guest-centric mindset.

Qualifications

• Minimum 5 years of progressive culinary leadership experience.
• Prior Executive Chef or Senior Sous Chef experience preferred.
• Strong knowledge of food production, cooking techniques, and kitchen operations.
• Working knowledge of POS systems and inventory management tools.
• Food Handler or Food Safety Certification required.
• Strong leadership, communication, and organizational skills.
• Demonstrated business acumen with the ability to manage costs and budgets.

Responsibilities

• Oversee all day-to-day culinary operations across the restaurant.
• Ensure consistent execution of menu items with exceptional quality and presentation.
• Lead, train, and mentor all kitchen staff and culinary leadership.
• Manage food cost, labor cost, and kitchen-related expenses.
• Ensure compliance with health, safety, and food service regulations.

Skills

Culinary leadership

Team leadership

Guest experience

Communication

Education

Food Handler or Food Safety Certification

Tools

POS systems

Inventory management tools

Job description

ITL GROUP – EXECUTIVE CHEF – RESTAURANT JOB DESCRIPTION

ITL Group is a hospitality company rooted in chef-driven concepts, thoughtful beverage programs, and genuine guest connection. Our restaurants combine culinary excellence with polished, welcoming service to create memorable dining experiences. Founded in the Town at Trilith, ITL Group operates within a creative, community-focused environment adjacent to Trilith Studios. ITL Group is committed to professionalism, accountability, inclusion, and continuous improvement across all operations.

Position Summary

The Executive Chef is responsible for the overall leadership, direction, and execution of all culinary operations. This role oversees menu development, food quality, kitchen operations, cost controls, staff leadership, and regulatory compliance while upholding ITL Group’s culinary standards and brand identity. The Executive Chef works collaboratively with the General Manager, Food & Beverage leadership, and marketing teams to deliver exceptional guest experiences and drive operational and financial success.

“At ITL Group, great leaders don’t just manage operations—they build teams, develop people, and create experiences that guests remember.”

ITL GROUP – LEADERSHIP & MANAGEMENT QUALITIES

At ITL Group, leadership is defined not just by results, but by how those results are achieved. All managers and chefs are expected to embody the following qualities, ensuring alignment with our values of hospitality first, integrity and respect, consistency, growth, teamwork.

Ownership & Accountability

• Takes full responsibility for results—financial, operational, and cultural
• Holds self and team accountable to standards without exception
• Addresses issues directly, promptly, and professionally
• Follows through on commitments and communicates outcomes

Leadership Through Example

• Sets the tone for professionalism, work ethic, and integrity
• Demonstrates standards in real time—on the floor and in the kitchen
• Maintains composure under pressure and leads with confidence
• Models the behavior expected from the team

Emotional Intelligence & Self-Awareness

• Seeks to understand before reacting
• Accepts feedback openly and adjusts behavior when needed
• Recognizes that team perception matters and actively works to improve it
• Communicates with clarity, respect, and intention

Team Development & Culture Building

• Actively coaches, mentors, and develops team members
• Creates an environment of trust, respect, and inclusion
• Identifies talent and builds future leaders
• Addresses toxic behaviors immediately to protect the culture

Communication & Alignment

• Ensures clear, consistent communication across FOH and BOH
• Aligns expectations before execution—no surprises for the team
• Shares information proactively with leadership and staff
• Encourages open dialogue and collaboration across departments

Guest-Centric Mindset

• Prioritizes the guest experience in every decision
• Teaches teams how to read and adapt to different guests
• Ensures service and culinary execution align with brand standards
• Personally engages with guests to build relationships and gather feedback

Operational Excellence & Consistency

• Upholds systems, standards, and procedures without compromise
• Balances consistency with the ability to adapt when appropriate
• Ensures execution matches the vision—every shift, every plate, every interaction
• Drives continuous improvement in all areas of the operation

Business Insight

• Understands how decisions impact profitability and performance
• Manages labor, cost controls, and productivity effectively
• Uses data and reporting to guide decisions
• Thinks like an owner when evaluating opportunities and challenges

Adaptability & Problem Solving

• Stays solution-oriented in high-pressure situations
• Adjusts approach based on business needs and guest flow
• Anticipates challenges and acts proactively
• Embraces change and leads others through it

Integrity & Professional Standards

• Operates with honesty, transparency, and fairness
• Enforces policies consistently and appropriately
• Maintains a high level of personal and professional discipline
• Protects the brand, the team, and the guest experience at all times

Collaboration Between FOH & BOH Leadership

• Works as a unified leadership team—no silos
• Aligns on expectations for service, pacing, and execution
• Supports each other’s teams to achieve shared goals
• Resolves conflicts professionally and privately

Commitment to Continuous Improvement

• Constantly looks for ways to improve systems, people, and performance
• Seek feedback from guests, peers, and leadership
• Invests in training, education, and personal growth
• Drives a culture where learning never stops

Professional Standards & Kitchen Appearance

The Executive Chef must uphold the highest standards of sanitation, food safety, and personal hygiene in accordance with health department regulations and company policies.

Professional Appearance:

• Clean, professional chef attire
• Closed-toe, non-slip kitchen shoes
• Proper grooming and hygiene at all times
• Adherence to all food safety and sanitation standards

Core Responsibilities

Culinary Operations & Quality Control

• Oversee all day-to-day culinary operations across the restaurant
• Ensure consistent execution of menu items with exceptional quality and presentation
• Visually inspect and select only the freshest, highest-quality ingredients
• Ensure proper food preparation, portioning, plating, and timing standards
• Demonstrate new cooking techniques, equipment, and culinary trends

Menu Development & Innovation

• Create and maintain seasonal, rotating menus featuring local and hyper-local ingredients
• Collaborate with the Food & Beverage Director and management team on menu concepts and pairing strategies
• Write, maintain, and update all recipes, menu specifications, production guides, and photographs
• Develop strong relationships with local farmers, purveyors, and vendors
• Source premium products while negotiating competitive pricing

Leadership & Team Development

• Lead, train, and mentor all kitchen staff and culinary leadership
• Set performance standards and conduct regular evaluations
• Foster a culture of accountability, teamwork, and continuous improvement
• Coordinate quarterly training plans and testing for BOH and FOH teams
• Lead by example with integrity, humility, and professionalism
• Maintain an open-door policy and encourage collaboration across departments

Financial & Administrative Management

• Manage food cost, labor cost, and kitchen-related expenses
• Prepare requisitions and oversee purchasing for all culinary needs
• Maintain proper inventory levels and oversee monthly and spot inventories
• Analyze financial and operational reports and implement corrective actions
• Accurately complete administrative duties including scheduling, payroll input, disciplinary documentation, and reporting

Compliance, Safety & Maintenance

• Ensure compliance with all health, safety, and food service regulations
• Monitor proper receiving, storage, labeling, dating, and rotation of food products
• Ensure all kitchen equipment is clean, functional, and well-maintained
• Submit maintenance requests and work orders as needed

Guest Experience & Brand Representation

• Interact with guests to build rapport and gather feedback
• Respond promptly and professionally to guest concerns
• Review guest surveys and share insights with the culinary team
• Provide timely content submissions for marketing and social media initiatives
• Participate in weekly management meetings and contribute to the culinary vision

Qualifications

• Minimum 5 years of progressive culinary leadership experience
• Prior Executive Chef or Senior Sous Chef experience preferred
• Strong knowledge of food production, cooking techniques, and kitchen operations
• Working knowledge of POS systems and inventory management tools
• Food Handler or Food Safety Certification required
• Strong leadership, communication, and organizational skills
• Demonstrated business acumen with the ability to manage costs and budgets

Physical & Scheduling Requirements

• Ability to stand and walk 10+ hours per shift
• Ability to lift up to 50 pounds
• Ability to perform repetitive physical motions including bending, twisting, reaching, and squatting
• Exposure to hot and cold temperatures, wet and dry conditions, and cleaning chemicals
• Ability to safely operate kitchen tools and heavy equipment
• Flexible availability including nights, weekends, and holidays
• Scheduling expectation: This is a full-time leadership role averaging 55 hours per week, based on business needs.

Additional Expectations

At ITL Group, all leaders wear multiple hats. The Executive Chef may be required to assist in areas outside this job description as business needs evolve, supporting the success of the team and the guest experience.