Executive Chef: Lead Menu Innovation & High-Volume Team

RIM Recruitment Professionals; Atlanta (GA); On-site; USD 86,000 - 105,000; Full time

Benefits offered by this job

Medical, Dental & Vision Insurance

401(k)

Paid Time Off

Dining Discounts

Job summary

RIM Recruitment Professionals in Atlanta, GA is seeking an Executive Chef to lead a high-volume upscale casual restaurant. You’ll direct day-to-day kitchen operations, develop menus, and mentor a culinary team to deliver outstanding quality every shift.

Base salary up to $95,000 with bonus and full benefits, plus opportunities for advancement in a respected restaurant organization. You’ll own food cost control, scheduling, sanitation, and guest satisfaction.

Qualifications

• Proven experience as an Executive Chef in a high-volume, upscale or polished casual restaurant environment.
• Hands-on culinary leader who develops menus, drives creativity, and balances profitability.

Responsibilities

• Lead all day-to-day culinary and back-of-house operations.
• Drive menu development, new dishes, specials, and culinary innovation.
• Recruit, train, coach, and develop a high-performing kitchen team.
• Lead from the line during high-volume services and ensure flawless execution.
• Drive food quality, consistency, presentation, and ticket times.
• Manage food costs, labor, inventory, purchasing, and kitchen financials.
• Oversee scheduling and staffing while maintaining appropriate labor levels.
• Maintain high sanitation, organization, and food safety standards.
• Partner with restaurant leadership to drive guest satisfaction and overall restaurant performance.

Job description

RIM Recruitment Professionals in Atlanta, GA is seeking an Executive Chef to lead a high-volume upscale casual restaurant. You’ll direct day-to-day kitchen operations, develop menus, and mentor a culinary team to deliver outstanding quality every shift.

Base salary up to $95,000 with bonus and full benefits, plus opportunities for advancement in a respected restaurant organization. You’ll own food cost control, scheduling, sanitation, and guest satisfaction.