Executive Chef - Hands-On Leader in Culinary Innovation

The Indigo Road Hospitality Group; Athens (GA); On-site; USD 70,000 - 110,000; Full time

Benefits offered by this job

Competitive base pay

Quarterly bonuses

PTO after 90 days

Health insurance

401K plan with 50% match

Housing loan program

Employee discounts

4 weeks PTO for parental leave

Job summary

The Indigo Road Hospitality Group seeks an Executive Chef to lead our kitchen team and drive exceptional guest experiences across our concepts. You will oversee all kitchen operations, mentor staff, and collaborate with the GM and Home Office to optimize budgets and process flow.

You will champion internal hospitality, work with local farmers to source quality ingredients, and maintain high standards of food quality, safety, and hospitality culture.

Qualifications

• 5+ years of kitchen management and menu creation.
• Dedication to serve others, internally (team-members) and guests.
• Hands-on, passion for cooking and not a "clip-board' chef.
• Work with local farmers to purchase fresh product and serve quality dishes.
• Strong sense of finances, labor, quality control, and "getting the job done."

Responsibilities

• Lead line and staff development to deliver exceptional guest experiences.
• Oversee kitchen operations, problem resolution, and effective communication.
• Collaborate with the GM and Home Office to maximize kitchen operations and budgets.
• Ensure quality control, inventory management, and adherence to health and safety standards.

Skills

Kitchen management

Menu creation

Team leadership

Financial management

Local sourcing

Job description

The Indigo Road Hospitality Group seeks an Executive Chef to lead our kitchen team and drive exceptional guest experiences across our concepts. You will oversee all kitchen operations, mentor staff, and collaborate with the GM and Home Office to optimize budgets and process flow.

You will champion internal hospitality, work with local farmers to source quality ingredients, and maintain high standards of food quality, safety, and hospitality culture.