Executive Chef - Atlanta

Parker Hospitality; Dunwoody (GA); On-site; USD 85,000 - 115,000; Full time

Benefits offered by this job

Health, dental, and vision insurance

Company-paid Life insurance

Employee Assistance Program

Paid Parental Leave

Annual merit increase

Job summary

Parker Hospitality is seeking an Executive Chef to lead culinary operations at The Hampton Social in Dunwoody. You will guide BOH teams, ensure exceptional food quality, safety, and presentation, and drive efficiency and profitability across kitchen activities.

You will collaborate with venue leadership and Regional Directors to uphold brand standards, coach staff, manage budgets, and advance culinary excellence and hospitality throughout the operation.

Qualifications

• Minimum 3-5 years of experience as an Executive Chef or Kitchen Manager in an upscale, full-service restaurant.
• Proven leadership skills with the ability to manage and develop a high-performing team.
• Strong understanding of BOH financial metrics, including food cost and labor management.

Responsibilities

• Oversee BOH operations, ensuring high standards in food preparation, presentation, and safety.
• Oversee inventory management, ordering accuracy, and kitchen efficiency to align with standards.
• Collaborate with General Manager and leadership to coordinate FOH & BOH operations.
• Recruit, train, and retain kitchen staff; provide coaching and performance feedback.

Skills

Executive leadership

Team development

Food cost & labor management

Food safety knowledge

Education

Culinary degree or equivalent experience

Tools

Kitchen management software

Inventory systems

Job description

Job Details

Job Location: Atlanta - The Hampton Social - Dunwoody, GA 30346

Position Type: Full Time

Job Category: Restaurant - Food Service

Job Summary

The Executive Chef is responsible for overseeing all culinary operations within the venue, ensuring excellence in food quality, presentation, and consistency. This role includes managing kitchen staff, maintaining rigorous standards of cleanliness and safety, and optimizing kitchen operations for efficiency and profitability. The Executive Chef will collaborate with venue leadership and Regional Directors to uphold brand standards and foster a culture of culinary excellence, hospitality, and teamwork.

Responsibilities

• Operational Management
• Lead all Back-of-House (BOH) operations, ensuring high standards in food preparation/presentation, and safety.
• Oversee inventory management, ordering accuracy, and kitchen efficiency to align with operational standards.
• Collaborate w/ General Manager & venue leadership to maintain seamless coordination between FOH & BOH teams.
• Team & Leadership Development
• Recruit, train, and retain kitchen staff in alignment with company values and operational needs.
• Provide ongoing coaching and performance feedback to foster a positive and skilled culinary team.
• Facilitate staff training on culinary techniques, safety standards, and sanitation protocols to ensure consistency.
• Financial Management
• Work with the General Manager and Regional Directors to manage kitchen labor costs and food cost percentages.
• Monitor and maintain BOH budgets, contributing to cost-saving initiatives and inventory controls.
• Analyze kitchen P&L reports to identify opportunities for financial growth and efficiency.
• Safety Compliance
• Ensure BOH compliance w/ health, safety, & sanitation regulations, maintain required documentation.
• Train kitchen staff on proper food handling, storage, and equipment usage to uphold safety and brand standards.
• Enforce strict adherence to all safety protocols, including allergen awareness and emergency procedures.
• Culinary Excellence
• Maintain consistency/quality across menu items, adhering to recipes/brand standards.
• Partner with FOH leadership to ensure timely and accurate food delivery, meeting guest expectations.
• Enhance operational efficiency/improve guest satisfaction through culinary innovation/process improvements.
• Supervisory Responsibilities
• BOH Oversight
• Directly manage Sous Chefs, Line Cooks, Prep Cooks, and BOH Support Staff to ensure smooth kitchen operations.
• Uphold food safety standards and support seamless coordination with FOH during service.
• FOH Collaboration
• Partner with FOH leadership to maintain a strong communication pipeline and ensure alignment on guest needs and operational flow.
• Additional Responsibilities
• Develop and manage kitchen staff schedules to ensure proper coverage during peak hours.
• Conduct performance evaluations, address concerns, and uphold company policies for BOH staff.

Qualifications

• Culinary degree or equivalent experience preferred.
• Minimum 3-5 years of experience as an Executive Chef or Kitchen Manager in an upscale, full-service restaurant.
• Proven leadership skills with the ability to manage and develop a high-performing team.
• Strong understanding of BOH financial metrics, including food cost and labor management.
• Proficiency in kitchen management software, inventory systems, and operational tools.

Other Qualifications

• Flexibility to work nights, weekends, and holidays.
• Scheduled hours are generally 50 hours per week but may vary depending on business needs.
• Physical ability to stand & walk for extended times, lift up to 50lbs, and have high performance in fast-paced setting.
• Food safety certifications (e.g., ServSafe) required or ability to obtain upon hire.

Compensation and Benefits

• Health, dental, and vision insurance
• Competitive base salary + performance-based bonus
• Company-paid Life insurance
• Employee Assistance Program
• Paid Parental Leave
• Weekly payl>
• Annual merit increase

Salary 85k - 115k DOE

Parker Hospitality is an equal opportunity employer and does not discriminate on the basis of race, color, religion, national origin, sex, age, disability, or any other status protected by law.