Executive Chef: Lead Culinary Innovation & Team Growth

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

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Life insurance

Employee Assistance Program

Paid parental leave

Weekly pay

Annual merit increase

Performance bonus

Job summary

Parker Hospitality in Atlanta, GA is seeking an Executive Chef to oversee all culinary operations across our venues, including The Hampton Social, The Bassment, and Costera Cocina Tulum. You will lead BOH teams, uphold high standards of food quality, presentation and safety, and collaborate with venue leadership to drive brand standards.

This role requires 3–5 years in executive kitchen roles, a culinary degree or equivalent experience, and proven leadership while managing costs and menu

Qualifications

• 3–5 years of experience as an Executive Chef or Kitchen Manager in upscale, full‑service restaurant.
• Culinary degree or equivalent experience preferred.
• Proven leadership skills and ability to develop a high‑performing team.
• Strong understanding of BOH financial metrics including food cost and labor management.

Responsibilities

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

Skills

Leadership

Kitchen management

Team development

Food safety

Education

Culinary degree or equivalent experience

Tools

Kitchen management software

Inventory systems

Job description

Parker Hospitality in Atlanta, GA is seeking an Executive Chef to oversee all culinary operations across our venues, including The Hampton Social, The Bassment, and Costera Cocina Tulum. You will lead BOH teams, uphold high standards of food quality, presentation and safety, and collaborate with venue leadership to drive brand standards.

This role requires 3–5 years in executive kitchen roles, a culinary degree or equivalent experience, and proven leadership while managing costs and menu