Executive Chef Jobs in Georgia

Job Title: Executive Sous Chef/ Chef de Cuisine Company: Location: Atlanta, GA Description: We are seeking a creative chef who can assist the executive chef in leading the highly acclaimed kitchen at Livingston Restaurant and Bar in Midtown Atlanta. This working position will require proactive leadership and strong direction in a multi kitchen restaurant to effectively assist in leading a large culinary team. Ensure the consistency of high quality & presentation of food and effective communication skills This individual will have a love and passion for restaurant business, will be able to multi-task and delegate tasks to his/her culinary team. The right candidate will be eager to impart their knowledge and expertise to the entire staff and to the guests. This position requires strong and varied knowledge of both current and classical cooking techniques and a strong sense of connection to Global and Local food. Requirements: * High level of attention to detail * Excellent writing and organizational skills * Professional and discreet client service skill *Minimum of 3 years Sous Chef experience in a high volume, top-tier establishment *Progressive career development This is a "hands-on" position including all areas of the restaurant and kitchen You may fax/mail your resume or just come by to talk with us. We accept applications Mon. ? Thurs.: 9AM - 3PM. Georgian Terrace Hotel 659 Peachtree Street NE Atlanta, GA 30308 Fax: Register to View www.thegeorgianterrace.com www.livingstonatlanta.com

Job Title: Chef Manager & Exec Chef Company: Location: Atlanta, GA Description: We are Sterling Spoon Culinary Management, a restaurant company that operates on-site cafes as well as our Marlow's Taverns and Aqua Blue Restaurant brands. That means you will have the freedom to be creative, take risks, and truly shine while being surrounded by great chefs and entrepreneurial managers. We are committed to our employees and managers professional growth. This is an opportunity for the right person to join the Sterling Spoon Culinary Management on-site cafe leadership team in a fast paced and exciting regional company that is growing rapidly in the Atlanta area. YOU MUST enjoy upholding the highest standard and creating the highest quality food in the market. YOU MUST have proven and verifiable culinary and management experience and be willing to go the extra mile and constantly strive for the best in food, taste and standards. We are searching for a Chef Manager with B&I experience, this is an entry level position and an opportuntiy to grow with a fast growing company. Our Company STERLING SPOON CULINARY MANAGEMENT was created to provide a place with a casual atmosphere that embodies a relaxed professionalism at affordable luxury that encourages frequent use, offering fresh, nutritious, safe and delicious Chef driven house made food with a value oriented menu. Our promise is to deliver industry-leading hospitality in a warm welcoming environment. the Core competencies of a successful Chef manager are: ? Coaching ? Strategic Leadership ? Sales Growth ? Performance and Quality Execution ? Technical Skills ? Financial Acumen ? Planning ? Analytical Thinking ? Team Building ? Interpersonal Relations ? Integrity ? Communications The chef manager is expected to model ?The Sterling Spoon Way.? SSCM is first and foremost about ?Hospitality First,? It is the chef managers role to create an environment that reflects SSCM culture and business philosophy in everything we do. Only professionals with a minimum of 3 years documented management experience and strong culinary skills resumes will be accepted.

Job Title: Chef de Cuisine Company: Location: Atlanta, GA Description: Marlow's Tavern is now interviewing for Chef de Cuisine positions at current Taverns and future openings. Must have at least 3 years executive sous chef experience or 2 years Chef de Cuisine experience.

Job Title: Executive Chef - Marriott Company: Location: Athens, GA Description: Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation and presentation of all menu items and proper handling/storage of all food items in accordance with hotel standards and sanitation/health regulations. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs. Must have certification of culinary training and experience in a similar position at a 4 or 5 Star hotel. http://www.applyright-now.com?150482

Job Title: Executive Chef - Business and Sports Company: ClubCorp Location: Atlanta, GA Description: The Commerce Club founded by the city's distinguished business leaders, was established to serve Atlanta's corporate, political, cultural and academic community. The Club provides its Membership and their guests, with a distinguished setting conducive to business and social entertaining. Responsible for planning meals, procurement of food supplies and kitchen equipment, production of meals, supervising and coordinating the work of the kitchen personnel, assuring that food preparation is economical and technically correct complying with all ClubCorp quality standards. Should have a working knowledge of all-applicable health, sanitation and licensing ordinances. Also responsible for the profitable operation of the Food Preparation Department -All Non-Exempt Employees must be Front-End Restricted. No Exceptions. -Create weekly schedule that reflects forecast - Follow and excute club rules including attendance, dress code, safety, food sanitation, food cost, etc. - Creation of menus considering probable number of guests, marketing conditions, popularity of various dishes, recent menus, and religious or other holidays. -Production of meals - Check methods of food preparation and cooking, sizes of portions, and garnishing of foods by tasting or smelling them. -Consult with Private Event Director, Service Director and Club Manager concerning unusual cooking and serving arrangements and the need for additional employees. -Hire, train, and develop each heart of the house Employee Partner using the ClubCorp service elements and other appropriate ClubCorp training as needed. -Continually oversee heart of the house food preparation and presentation capitalizing on Member and market trends. -Responsible for creating and maintaining item cost analysis sheets in required spreadsheet form and assigning such prices to food items that will result in net profit for the heart of the house in line with the club's business plan. -Required to meet budgetary guidelines for food cost, labor cost, and miscellaneous costs. Also assist department to drive food and beverage gross revenues. -Conduct inventory each financial period or weekly as per ClubCorp standards; which include updating pricing 100% each period and having an independent person outside of the Kitchen staff take the shelf to sheet inventory with Chef. Job Requirements : WORK EXPERIENCE Prefer a minimum of 2-5 years as executive chef supporting the items listed in this job description. EDUCATION Collegeand/orCulinarydegree preferred. CERTIFICATION/LICENSE HEALTH AND SANITATION CARD AS PER STATE REQUIREMENTS. FOODSERVICE MANAGEMENT CERTIFICATION AS PER STATE REQUIREMENTS

Job Title: Chef de Cuisine (Sous Chef) Company: Hyatt Location: Atlanta, GA Description: Title: Chef de Cuisine (Sous Chef) Location: GA-Atlanta The goal of the Chef de Cuisine is to manage a specific restaurant. The Chef de Cuisine will take council from the Executive Chef to create, implement menu and concepts but the position is designed so that individuals will work in a manner that is consistent as that of an independent owner/operator. Responsibilities include: * Act as senior leadership by developing and assuming key management responsibilities * Assume the role of liaison between all dining room operations and culinary staff * Supervise the preparation and cooking of various food items * Develop and implement creative menu items within the restaurant concept * Plan, coordinate & implement special events and holiday functions * Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring * May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs * Lead and coach the team towards achieving exceptional guest service and employee satisfaction results * Monitor food production, ordering, cost, and quality and consistency on a daily basis * Participate in marketing events directly related to their specific restaurant * In-depth skills and knowledge of all kitchen operations * Possess strong leadership, communication, organization and relationship skills * Experience with training, basic financial management and customer service * Proficient in general computer knowledge * A true desire to exceed guest expectations in a fast paced customer service environment * Capable of producing a consistent product in a timely manner * Strong training and communication skills * Culinary education and/or on the job training, independent restaurant experience is preferred * Geographic and schedule flexibility preferred

Job Title: Head Chef Company: Location: Columbus, GA Description: Head Chef for two full service LaGrange restaurants. Responsibilities include, menu creation, hiring, scheduling, food ordering, food preparation.

Job Title: Chef de Cuisine / Restaurant Chef Company: Confidential Location: Atlanta, GA Description: CHEF DE CUISINE/RESTAURANT CHEF Legendary Partners of Atlanta is the exclusive provider of catering, retail and restaurant services at the Woodruff Arts Center in Atlanta beginning in September 2010. We are currently seeking a Chef de Cuisine to lead, execute, and uphold the standards of the restaurant and support catering operations as necessary, thus insuring a high level of performance from the kitchen, as well as the service staff. He or she provides leadership and direction to cooks and utility staff with exceptional attention to detail and guest services. Previous experience in a similar role is mandatory to meet the challenges for this rewarding position. Legendary Partners of Atlanta is a seven (7) day a week business with operations daily: evenings and weekends. All positions require scheduling of any of these times to serve our customer needs and schedules may change to suit our client's requirements. REPORTING TO THE EXECUTIVE CHEF, KEY RESPONSIBILITIES INCLUDE BUT ARE NOT LIMITED TO? PRIMARY RESPONSIBILITIES *Champions our service excellence philosophy through-out all daily operations. *Interacts with guests in a gracious and professional manner *Treats fellow employees with dignity and respect *Continuously monitors and improves product and systems. *Maintains the organization, cleanliness and sanitation of work areas and equipment. *Rigorously enforces and maintains up to date Georgia Health and Safety Standards/Procedures. Maintains accurate and timely records of work related injuries or incidents. *Use of kitchen tools, knives in food preparation *Understands how to use and operate all kitchen equipment *Recycle awareness and prevents all food waste *Creates daily menu items *Purchasing, ordering, receiving and inspection of all products *Is involved with all catered events and execution support *Develops and implements training and development of all Sous chefs *Provides detailed reporting and information to staff to ensure that they have all the tools to be successful and are empowered to deliver extraordinary event experiences. *Requisitions or obtains equipment and supplies needed for each event. *Provides timely guidance, education and feedback to help team members accomplish a task, solve a problem, strengthen and improve skills. *Assigns decision making and work functions to others in an appropriate manner to maximize effectiveness. Clearly communicates the parameters of the delegated responsibility and required actions, constraints or deadlines. Follows through by inspecting work production to ensure it meets expected standards. *Deals firmly and promptly with employee performance problems by establishing standards, setting expectations, monitoring performance and taking disciplinary action when warranted. *Completes and posts weekly staff schedule ensuring an adequate number of staff to serve each event inclusive of catering, retail and restaurant operations. *Monitors performance while providing positive reinforcement and peak staff performance. *Meets with department heads to plan and coordinate efforts for scheduled functions. *Monitors and controls productivity and payroll on a daily basis to ensure budgets goals are consistently achieved. Provides labor forecasts and continually monitors labor performance. *Empowered to manage customer concerns and rectify problem situations. *Consistently monitors profitability of department. *Comply with all standards of business conduct

Job Title: Executive Chef Company: Location: Atlanta, GA Description: The Commerce Club founded by the city's distinguished business leaders, was established to serve Atlanta's corporate, political, cultural and academic community. The Club provides its Membership and their guests, with a distinguished setting conducive to business and social entertaining. Responsible for planning meals, procurement of food supplies and kitchen equipment, production of meals, supervising and coordinating the work of the kitchen personnel, assuring that food preparation is economical and technically correct complying with all ClubCorp quality standards. Should have a working knowledge of all-applicable health, sanitation and licensing ordinances. Also responsible for the profitable operation of the Food Preparation Department -All Non-Exempt Employees must be Front-End Restricted. No Exceptions. -Create weekly schedule that reflects forecast - Follow and excute club rules including attendance, dress code, safety, food sanitation, food cost, etc. - Creation of menus considering probable number of guests, marketing conditions, popularity of various dishes, recent menus, and religious or other holidays. -Production of meals - Check methods of food preparation and cooking, sizes of portions, and garnishing of foods by tasting or smelling them. -Consult with Private Event Director, Service Director and Club Manager concerning unusual cooking and serving arrangements and the need for additional employees. -Hire, train, and develop each heart of the house Employee Partner using the ClubCorp service elements and other appropriate ClubCorp training as needed. -Continually oversee heart of the house food preparation and presentation capitalizing on Member and market trends. -Responsible for creating and maintaining item cost analysis sheets in required spreadsheet form and assigning such prices to food items that will result in net profit for the heart of the house in line with the club's business plan. -Required to meet budgetary guidelines for food cost, labor cost, and miscellaneous costs. Also assist department to drive food and beverage gross revenues. -Conduct inventory each financial period or weekly as per ClubCorp standards; which include updating pricing 100% each period and having an independent person outside of the Kitchen staff take the shelf to sheet inventory with Chef. Job Requirements: WORK EXPERIENCE Prefer a minimum of 2-5 years as executive chef supporting the items listed in this job description. EDUCATION College and/or Culinary degree preferred. CERTIFICATION/LICENSE HEALTH AND SANITATION CARD AS PER STATE REQUIREMENTS. FOODSERVICE MANAGEMENT CERTIFICATION AS PER STATE REQUIREMENTS

Job Title: Executive Chef @ Georgia World Congress Center (1681) Company: Levy Restaurants, Inc. Location: Atlanta, GA Description: 1681 Job Description As a Levy RestaurantsBanquet Chef, it will be your responsibility to create 'The Levy Difference' with cuisine that exceeds the guests expectations and to provide strong leadership while delivering cost goals and living our vision and values. You will maintains recipes to meet core standards, ensure that all safety and sanitation standards are met, ensure show quality food and presentations are occurring in all areas, while continually gaining culinary expertise and food knowledge. Job Location Atlanta, GA, US. Position Type Full-Time/Regular