Executive Chef – Lead Fine-Dining, Seasonal Menus & Team

Ray; Sandy Springs (GA); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Health Insurance

Dental Insurance

Vision Insurance

Life Insurance

Short-term disability

Flexible Spending Account

Paid Time Off

Employee Dining Discounts

Equal Employment Opportunity

Job summary

TEI Hospitality's Ray’s on the River seeks an Executive Chef to lead culinary operations, drive creativity, and ensure excellence in a high-volume kitchen. The ideal candidate is a strong leader with proven back-of-house management experience and a passion for quality.

This role oversees menus, food and labor cost control, vendor relations, staff development, and cross-functional collaboration with front-of-house to deliver polished service.

Qualifications

• Proven executive chef or senior culinary leader in upscale or fine dining.
• Ability to lead high-performing teams with professionalism, discipline, and respect.
• Deep understanding of refined culinary techniques, seasonal menu development, and premium ingredient execution.
• Strong financial acumen with experience managing food cost, labor, inventory, and profitability.
• Commitment to consistency, attention to detail, and delivering an exceptional dining experience on every plate.
• Excellent leadership, communication, and organizational skills with the ability to perform under pressure.
• Experience collaborating cross-functionally to support seamless guest experiences from kitchen to table.
• Culinary degree or equivalent professional experience preferred.
• High school diploma or GED is required.

Responsibilities

• Lead development and execution of seasonally driven, high-quality menus.
• Ensure flavor, presentation, and execution consistency across 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 strict health, safety, and sanitation standards.
• Drive strong financial performance through disciplined food and labor cost management.
• Oversee inventory, purchasing, and vendor partnerships with focus on quality.
• 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, accountability-driven kitchen culture.
• Set clear expectations and provide ongoing coaching, feedback, development.
• Build schedules that support operational needs and team success.
• Partner with front-of-house leadership for seamless service.
• Support menu-driven marketing and seasonal initiatives to enhance guest experience.

Skills

Leadership

Culinary Expertise

Teamwork

Communication

Attention to Detail

Ability to Work Under Pressure

Organizational Skills

Adaptability

Positive Attitude

Work Ethic

Education

Culinary degree

High school diploma or GED

Job description

TEI Hospitality's Ray’s on the River seeks an Executive Chef to lead culinary operations, drive creativity, and ensure excellence in a high-volume kitchen. The ideal candidate is a strong leader with proven back-of-house management experience and a passion for quality.

This role oversees menus, food and labor cost control, vendor relations, staff development, and cross-functional collaboration with front-of-house to deliver polished service.