Executive Chef: Lead Fine-Dining Kitchen & Menus

TEI Hospitality; Atlanta (GA); On-site; USD 95,000 - 140,000; Full time

Benefits offered by this job

Health Insurance

Dental Insurance

Vision Insurance

Life Insurance

Short-term disability

Flexible Spending Account

Paid Time Off

Performance-Based Career Growth

Employee Dining Discounts

Job summary

TEI Hospitality, home to Ray’s on the River in Atlanta, seeks an Executive Chef to lead culinary operations in a high-volume, upscale dining environment. You will drive menu development, ensure exceptional taste and presentation, and uphold the highest standards of quality and hospitality.

The role demands a strong leader with proven back-of-house management experience, a passion for quality, and a commitment to creating memorable dining experiences for guests.

Qualifications

• Proven executive chef or senior culinary leader in upscale or fine dining.
• Strong financial acumen; experience managing food cost, labor, and profitability.
• Ability to lead high-performing teams with professionalism and respect.
• Authorized to work in the USA with proper documentation.

Responsibilities

• Lead development and execution of seasonally driven, high-quality menus aligned with Ray’s standards.
• Ensure consistency in flavor, presentation, and execution across all service periods.
• Uphold a culture of excellence in plating, technique, and attention to detail.
• Stay current on culinary trends while honoring Ray’s elevated cuisine.
• Maintain health, safety, and sanitation standards.
• Drive financial performance through disciplined food and labor cost management.
• Oversee inventory, purchasing, and vendor partnerships for quality and consistency.
• Control waste and ensure proper portioning to maximize profitability.
• Maintain a clean, organized, and fully functional kitchen environment.
• Lead, hire, and develop a high-performing culinary team with excellence.
• Foster a professional, respectful, and accountability-driven kitchen culture.
• Set clear expectations and provide ongoing coaching and development.
• Build schedules that support operational needs and team success.
• Partner with front-of-house leadership to deliver seamless service.
• Support menu-driven marketing and seasonal initiatives to enhance guest experience.

Skills

Leadership

Culinary Expertise

Team Management

Quality-focused

Communication

Organizational Skills

Work Under Pressure

Education

Culinary degree or equivalent experience

High school diploma or GED

Job description

TEI Hospitality, home to Ray’s on the River in Atlanta, seeks an Executive Chef to lead culinary operations in a high-volume, upscale dining environment. You will drive menu development, ensure exceptional taste and presentation, and uphold the highest standards of quality and hospitality.

The role demands a strong leader with proven back-of-house management experience, a passion for quality, and a commitment to creating memorable dining experiences for guests.