Executive Chef - Fine Dining

Fine Dining Restaurant Group; Georgia; On-site; USD 60,000 - 100,000; Full time

Job summary

Fine Dining Restaurant Group is seeking an accomplished Executive Chef to lead a hands‑on kitchen, crafting refined menus and mentoring the culinary team. You will uphold quality, consistency, and presentation across all dishes, while managing costs, sanitation, and inventory in a premier setting.

The role emphasizes professionalism, seasonality, and a shared culinary vision with ownership. Compensation starts at $100,000+ and offers a chance to steward a respected fine‑dining program.

Qualifications

• Experience as an Executive Chef or Chef de Cuisine in upscale or fine‑dining.
• Passion for food and hospitality with respect for ingredients and technique.
• Hands‑on culinary skills and polished leadership.
• Ability to inspire excellence through mentorship.
• Operational knowledge including kitchen systems and financial stewardship.

Responsibilities

• Provide hands‑on leadership in the kitchen, guiding the culinary team.
• Ensure exceptional quality, consistency, and presentation across offerings.
• Develop and execute menus reflecting refined technique and thoughtful sourcing.
• Mentor and develop kitchen talent, fostering respect, collaboration, and passion.
• Maintain sanitation, organization, and food safety standards.
• Oversee food costs, inventory, and purchasing while preserving quality.
• Collaborate with ownership to evolve the restaurant’s culinary vision.

Skills

Executive leadership

Menu development

Mentorship

Sanitation & safety

Operational knowledge

Job description

Job Description

Compensation: $100,000+ (commensurate with experience)

Position Overview

We are seeking an accomplished Executive Chef whose passion for food is evident in every detail. This is a hands‑on leadership role for a chef who values craftsmanship, seasonality, and excellence, and who leads the kitchen with purpose, professionalism, and pride. Quality is the foundation of our culinary philosophy, and the Executive Chef will be its steward.

Key Responsibilities

• Provide hands‑on leadership in the kitchen, cooking alongside and guiding the culinary team


• Ensure exceptional standards of quality, consistency, and presentation across all offerings


• Develop and execute menus that reflect refined technique, thoughtful sourcing, and culinary integrity


• Mentor and develop kitchen talent, fostering a culture of respect, collaboration, and passion for the craft


• Maintain impeccable standards of sanitation, organization, and food safety


• Oversee food costs, inventory, and purchasing while preserving uncompromising quality


• Partner with ownership and leadership to uphold and evolve the restaurant’s culinary vision

Qualifications

• Demonstrated experience as an Executive Chef or Chef de Cuisine in an upscale or fine‑dining environment


• A genuine passion for food and hospitality, with a deep respect for ingredients and technique


• Strong hands‑on culinary skills and a polished, professional leadership style


• Ability to inspire excellence through example and mentorship


• Solid operational knowledge, including kitchen systems and financial stewardship

The Ideal Candidate

• Is deeply passionate about food, cooking, and hospitality


• Takes pride in delivering thoughtful, well‑executed cuisine


• Leads with calm confidence, integrity, and purpose


• Values quality, consistency, and teamwork above all

Compensation & Benefits

• $100,000+ salary, based on experience


• Competitive benefits package


• Opportunity to lead a respected, quality‑driven culinary program