Lead Chef de Cuisine - Upscale Dining, Equity Path

K5 Hospitality; Atlanta (GA); On-site; USD 95,000 - 140,000; Full time

Benefits offered by this job

Competitive base salary

Bonus structure

Health benefits

Paid time off

Growth opportunities

Dining allowance

Equity potential

Job summary

K5 Hospitality in Atlanta invites an experienced Chef de Cuisine to lead our upscale restaurant group. You will head back-of-house operations, supervise quality, mentor staff, and partner with the executive team on seasonal menus.

We require 5+ years of culinary experience with leadership, strong modern techniques, and cost-control abilities. A culinary degree or equivalent is expected; Food Safety Manager certification is preferred; night/weekend/holiday work is required.

Qualifications

• 5+ years of culinary experience with at least 2 years in a leadership role (Sous Chef or CDC).
• Strong understanding of modern cooking techniques, plating, and flavor profiles.
• Proven ability to manage high-volume service with efficiency and grace.

Responsibilities

• Lead back-of-house operations including prep, service, and closing procedures.
• Oversee food quality, consistency, and presentation for all dishes.
• Train, mentor, and develop kitchen staff to uphold culinary standards.
• Create and execute seasonal menus and specials with executive team.
• Manage inventory, food and labor costs, and vendor relationships.
• Enforce sanitation and food safety protocols.
• Maintain a culture of accountability, professionalism, and teamwork.

Skills

Culinary leadership

Food safety

Menu planning

Team leadership

Communication

Education

Culinary degree or equivalent

Tools

Food Safety Manager certification

Job description

K5 Hospitality in Atlanta invites an experienced Chef de Cuisine to lead our upscale restaurant group. You will head back-of-house operations, supervise quality, mentor staff, and partner with the executive team on seasonal menus.

We require 5+ years of culinary experience with leadership, strong modern techniques, and cost-control abilities. A culinary degree or equivalent is expected; Food Safety Manager certification is preferred; night/weekend/holiday work is required.