Chef de Cuisine - Fine Dining Atlanta
Overview
Lead the culinary team at a highly regarded fine-dining restaurant in Atlanta, owning kitchen operations, menu execution, and team development. Work directly with executive culinary leadership to maintain elevated standards of food quality, consistency, and presentation. This role demands a chef with 5+ years of fine-dining leadership experience, strong technical skills, and the discipline to uphold excellence during high-pressure service. You will train and mentor junior chefs, manage food and labor costs, and contribute to seasonal menu development, all within a collaborative and quality-driven environment.
What You'll Do9
- 1Lead daily kitchen operations, ensuring precise execution of every dish from prep to plate, and maintain 5+ years experience in fine dining.
- 2Collaborate with executive culinary leadership on seasonal menu development, using technique-driven cooking and sous-vide methods.
- 3Train, coach, and motivate the culinary team, fostering a culture of technical excellence and attention to detail, with 2-3 years of mentorship experience.
- 4Maintain impeccable kitchen organization and cleanliness, enforcing HACCP food safety and sanitation protocols at all times.
- 5Monitor food and labor costs to meet financial targets using Micros POS and Excel for inventory tracking.
- 6Coordinate service flow to guarantee accurate and timely delivery of dishes, even during peak hours.
- 7Drive continuous improvement in food quality, presentation, and consistency by setting and auditing SOPs.
- 8Serve as a liaison between front-of-house and back-of-house, promoting professional communication and teamwork.
- 9Step in for the Executive Chef when needed, handling seasonal menu planning, vendor relations, and P&L analysis.
Requirements9
- 15+ years of fine-dining culinary experience, including roles as Chef de Cuisine, Executive Sous Chef, or Sous Chef.
- 23+ years of experience training and developing junior culinary professionals in a fine-dining setting.
- 3Advanced knowledge of classical French techniques, modernist cuisine, and plating artistry.
- 4Proven ability to manage food cost percentages and labor cost within 30% and 25% targets respectively.
- 5Strong organizational skills with proficiency in inventory management software and Excel spreadsheets.
- 6Excellent verbal and written communication for menu briefings and cross-departmental coordination.
- 7Advanced ServSafe or HACCP certification preferred.
- 8Demonstrated ability to maintain consistency and quality under high-pressure service, with 2+ years leading a brigade of 10+ cooks.
- 9Familiarity with seasonal sourcing and farm-to-table ingredient selection.
Salary Insight
$70 - $85k per year
Location
Required Skills
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