A well-established Atlanta-based restaurant group is currently seeking an experienced and passionate Executive Chef with broad proficiency in European cuisine to lead our culinary team. The ideal candidate will possess a depth of experience in scratch pasta preparation and a track record of success in managing teams, including multiple Sous Chefs. A desire to mentor and develop others and a strong sense of professionalism and sophistication are essential qualities for this role.

The creators of Atlanta’s most beloved and respected restaurants provide a fast-paced environment where you will be responsible for liaising between the front of the house and cooks, ordering products, providing training, and developing staff. This company offers a high potential for development and growth.

Executive Chef Responsibilities:

• Lead and oversee all aspects of the culinary operation, with a focus on European cuisine including French technique, Italian, Spanish, and Mediterranean influences.
• Develop and execute innovative menus that showcase the best of European culinary traditions while incorporating seasonal ingredients and modern techniques.
• Direct and mentor a team of talented chefs and culinary staff, providing guidance and support to foster growth and excellence.
• Ensure consistency and quality in all food preparation and presentation, adhering to high standards of taste, appearance, and culinary integrity.
• Manage kitchen operations, including inventory management, ordering, scheduling, and cost control, to maximize efficiency and profitability.
• Maintain a safe and sanitary work environment, adhering to health and safety regulations and promoting a culture of cleanliness and professionalism.

Qualifications:

• Extensive experience in European cuisine, with proficiency in French technique, Italian, Spanish, and Mediterranean cooking styles.
• Demonstrated expertise in scratch pasta preparation, showcasing creativity and mastery in pasta dishes.
• Proven track record of success in leading culinary teams, with experience managing multiple Sous Chefs or kitchen management teams.
• Passion for mentoring and developing others, with a commitment to fostering a positive and collaborative work environment.
• Strong sense of professionalism and sophistication, with excellent communication and interpersonal skills.
• Creative flair and culinary vision, with the ability to innovate and adapt menus to meet the preferences of diverse clientele.
• A culinary degree or equivalent certification is preferred.
• Food safety certification and knowledge of health and safety regulations.
• Flexible schedule, including evenings, weekends, and holidays, as required by the demands of the position.

Compensation Package Includes:

• Competitive base salary ranging from $80,000 to $95,000.
• Comprehensive health benefits.
• Paid time off allowance.

If this opportunity excites you, we would love to hear from you! Please apply by responding to this advertisement or sending your resume directly to andrew@haakerecruiting.com.