Executive Chef

Ray; Sandy Springs (GA); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Health Insurance

Dental Insurance

Vision Insurance

Life Insurance

Short-term disability

Flexible Spending Account

Paid Time Off

Employee Dining Discounts

Equal Employment Opportunity

Job summary

TEI Hospitality's Ray’s on the River seeks an Executive Chef to lead culinary operations, drive creativity, and ensure excellence in a high-volume kitchen. The ideal candidate is a strong leader with proven back-of-house management experience and a passion for quality.

This role oversees menus, food and labor cost control, vendor relations, staff development, and cross-functional collaboration with front-of-house to deliver polished service.

Qualifications

• Proven executive chef or senior culinary leader in upscale or fine dining.
• Ability to lead high-performing teams with professionalism, discipline, and respect.
• Deep understanding of refined culinary techniques, seasonal menu development, and premium ingredient execution.
• Strong financial acumen with experience managing food cost, labor, inventory, and profitability.
• Commitment to consistency, attention to detail, and delivering an exceptional dining experience on every plate.
• Excellent leadership, communication, and organizational skills with the ability to perform under pressure.
• Experience collaborating cross-functionally to support seamless guest experiences from kitchen to table.
• Culinary degree or equivalent professional experience preferred.
• High school diploma or GED is required.

Responsibilities

• Lead development and execution of seasonally driven, high-quality menus.
• Ensure flavor, presentation, and execution consistency across service periods.
• Uphold a culture of excellence in plating, technique, and attention to detail.
• Stay current on culinary trends while honoring Ray’s elevated cuisine.
• Maintain strict health, safety, and sanitation standards.
• Drive strong financial performance through disciplined food and labor cost management.
• Oversee inventory, purchasing, and vendor partnerships with focus on quality.
• Control waste and ensure proper portioning to maximize profitability.
• Maintain a clean, organized, and fully functional kitchen environment.
• Lead, hire, and develop a high-performing culinary team with excellence.
• Foster a professional, respectful, accountability-driven kitchen culture.
• Set clear expectations and provide ongoing coaching, feedback, development.
• Build schedules that support operational needs and team success.
• Partner with front-of-house leadership for seamless service.
• Support menu-driven marketing and seasonal initiatives to enhance guest experience.

Skills

Leadership

Culinary Expertise

Teamwork

Communication

Attention to Detail

Ability to Work Under Pressure

Organizational Skills

Adaptability

Positive Attitude

Work Ethic

Education

Culinary degree

High school diploma or GED

Job description

Description

As an Executive Chef, you will lead culinary operations, drive creativity, and ensure excellence in a high-volume kitchen. The ideal candidate is a strong leader with proven experience in back-of-house management, passionate about quality, and committed to creating memorable dining experiences.

Company Overview

TEI Hospitality is hiring to join our team!

Ray’s on the River is an award-winning Atlanta institution, renowned for prime steaks, fresh seafood, fine wines, and gracious hospitality. Set against the backdrop of the Chattahoochee River, we are committed to delivering excellence on every plate and in every guest interaction.

RESPONSIBILITIES:

• Lead the development and execution of seasonally driven, high-quality menus aligned with Ray’s standards
• Ensure consistency in flavor, presentation, and execution across all service periods
• Uphold a culture of excellence in plating, technique, and attention to detail
• Stay current on culinary trends while honoring the timeless, elevated style of Ray’s cuisine
• Maintain strict adherence to all health, safety, and sanitation standards
• Drive strong financial performance through disciplined food and labor cost management
• Oversee inventory, purchasing, and vendor partnerships with a focus on quality and consistency
• Control waste and ensure proper portioning to maximize profitability
• Maintain a clean, organized, and fully functional kitchen environment
• Lead, hire, and develop a high-performing culinary team committed to excellenc
• Foster a professional, respectful, and accountability-driven kitchen culture
• Set clear expectations and provide ongoing coaching, feedback, and development
• Build schedules that support both operational needs and team success
• Partner closely with front-of-house leadership to deliver seamless, polished service
• Support menu-driven marketing and seasonal initiatives that enhance the guest experience

REQUIREMENTS:

• Proven experience as an Executive Chef or senior culinary leader in an upscale or fine dining environment
• Demonstrated ability to lead high-performing teams while maintaining a culture of professionalism, discipline, and respect
• Deep understanding of refined culinary techniques, seasonal menu development, and premium ingredient execution
• Strong financial acumen with experience managing food cost, labor, inventory, and overall kitchen profitability
• Commitment to consistency, attention to detail, and delivering an exceptional dining experience on every plate
• Excellent leadership, communication, and organizational skills with the ability to perform under pressure
• Experience collaborating cross-functionally to support seamless guest experiences from kitchen to table
• Ability to create memorable dining experiences and WOW moments
• Skilled in coaching, scheduling, and driving continuous improvement
• Culinary degree or equivalent professional experience preferred
• High school diploma or GED required
• Must be authorized to work in the USA with proper documentation
• Minimum age: 18; ability to obtain necessary licenses or permits
• Ability to stand for extended periods and work in a fast-paced environment
• Flexible schedule including nights, weekends, and holidays

BENEFITS:

• Competitive Wages plus Bonus structure for Management
• Comprehensive Training Program and ongoing career development
• Performance-Based Career Growth
• Employee Dining Discounts
• Equal Employment Opportunity
• Health Insurance
• Dental Insurance
• Vision Insurance
• Life Insurance
• Short-term disability
• Flexible Spending Account
• Paid Time Off

Required Skills:

• Leadership
• Culinary Expertise
• Teamwork
• Communication
• Attention to Detail
• Ability to Work Under Pressure
• Organizational Skills
• Adaptability
• Positive Attitude
• Work Ethic