Executive Chef - Atlanta, Ga

The Executive Chef oversees kitchen operations, creates an innovative menu, and coordinates the preparation of food ordered by our members and their guests as well as banquet events.  Duties / Responsibilities :

• Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request.
• Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards.
• Creates and modifies the restaurant’s menu based on food trends, food costs, patron requests, and seasonal availability.
• Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste.
• Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed.
• Sets prices for food items on the menu.
• Collaborates with specialty chefs on menu items—for example, works with the sous chef to design an innovative, appealing, and banquet menu items.
• Performs other related duties as assigned.  Supervisory Responsibilities :
• Trains and / or oversees training of kitchen staff.
• Schedules kitchen staff, assigning roles based on experience and skills.
• Supervises work product from kitchen and back-of-house staff.
• Conducts performance evaluations that are timely and constructive.
• Handles discipline and termination of employees as needed and in accordance with restaurant policy.  Required Skills / Abilities :
• Ability to produce an excellent culinary and restaurant experience for our members, guests, and clients.
• Excellent verbal and written communication skills.
• Excellent time management, scheduling, managerial, and organizational skills.
• Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure.
• Ability to work varying shifts to include nights, weekends and holidays is required.

Education and Experience :