Executive Chef – Atlanta | Culinary Leadership & Excellence

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

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.