Executive Chef - Fine Dining, Menu Mastery & Leadership

TransaLink; Atlanta (GA); On-site; USD 9,500 - 13,000; Full time

Job summary

TransaLink is seeking an experienced Executive Chef for our fine dining restaurant in Atlanta. You will lead culinary operations, plan menus, and oversee food preparation, presentation, and quality. You will manage kitchen staff, recruit, train, and schedule while maintaining high standards.

The role requires strong leadership, budgeting, inventory control, and an ability to work evenings, weekends, and holidays as needed to deliver exceptional dining experiences.

Qualifications

• Proven experience as an Executive Chef or similar role in a fine dining restaurant setting.
• Strong knowledge of various cooking techniques and cuisines.
• Creative mindset with a passion for creating unique and delicious dishes.
• Excellent leadership skills with the ability to motivate and train kitchen staff.
• Strong organizational skills with the ability to manage multiple tasks simultaneously.

Responsibilities

• Create and maintain a diverse menu that caters to a range of tastes and dietary restrictions.
• Oversee all aspects of food preparation ensuring dishes are consistently prepared to the highest quality.
• Manage kitchen staff including hiring training and scheduling.
• Maintain inventory levels and order supplies as needed.
• Ensure compliance with health and safety regulations and food hygiene standards.
• Collaborate with management to develop strategies for increasing revenue and reducing costs.

Skills

Leadership

Menu planning

Budgeting

Inventory management

Communication

Education

Culinary degree or equivalent experience

Job description

TransaLink is seeking an experienced Executive Chef for our fine dining restaurant in Atlanta. You will lead culinary operations, plan menus, and oversee food preparation, presentation, and quality. You will manage kitchen staff, recruit, train, and schedule while maintaining high standards.

The role requires strong leadership, budgeting, inventory control, and an ability to work evenings, weekends, and holidays as needed to deliver exceptional dining experiences.