Top 37 Head chef Jobs in Atlanta, Ga

Head Chef
Sonesta Atlanta Northwest Galleria —Atlanta, GA
- From $70,000 a year
- Weekends as needed
- ServSafe
- Computer literacy
- Windows
- Paid parental leave
- Health savings account
Quick Apply
11d
Sous Chef
Bridgepoint, LLC —Atlanta, GA
- From $40 an hour
- Mid-level
- Experience equivalent to degree accepted
- Ability to stand for extended periods
Quick Apply
4h
Executive Chef - Eagles Landing
Century Golf Partners Management —Stockbridge, GA
- $80,000 - $90,000 a year
- Full-time
- Microsoft Word
- Spanish
- Microsoft Excel
Chef de Cuisine
Marlow's Tavern —Atlanta, GA
- $65,000 - $75,000 a year
- Full-time
- Hospitality
- Cooking
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
Vietnamese Restaurant Head Chef - Relocation Opportunity
Lucky Dog Restaurant Group —Chamblee, GA
- From $50,000 a year
- Full-time
- Customer service
- Mid-level
- Recruiting
- Relocation assistance
Quick Apply
11d
Line Cook Lead Full Time
Antica Posta —Atlanta, GA
- $22 - $25 an hour
- Full-time
- ServSafe
- Mid-level
- Restaurant
- Opportunities for advancement
Quick Apply
Line Cook
The Spot Sports Bar & Grill —Decatur, GA
- Full-time
- ServSafe
- Restaurant
- Food Handler Certification
- Employee discount
- Opportunities for advancement
Quick Apply
Sous Chef
Upper Crust Food Service —Atlanta, GA
- Full-time
- Background check
- Mid-level
- Ability to lift 50 pounds
Quick Apply
Sous Chef
Fatboiz —McDonough, GA
- $19 - $23 an hour
- Full-time
- Mid-level
- Experience equivalent to degree accepted
- Leadership
- Health insurance
- Paid time off
Quick Apply
Chef de Partie
Fatboiz —McDonough, GA
- $18 - $22 an hour
- Full-time
- Restaurant
- Entry level
- Kitchen
- Health insurance
- Dental insurance
Quick Apply
Prep Cook
Del Bar LLC —Atlanta, GA
- Full-time
- Organizational skills
- Ability to stand for extended periods
- Communication skills
Quick Apply
Line Cook
Vybez Restaurant and Lounge —Lithonia, GA
- Full-time
- ServSafe
- Restaurant
- Food Handler Certification
- Employee discount
- Opportunities for advancement
Quick Apply
Junior Sous Chef- Boone's Restaurant and Bar at Bobby Jones Golf Course
Bobby Jones Links —Atlanta, GA
- $43,000 - $50,000 a year
- Weekends as needed
- Bar
- Ability to walk for extended periods
- Mid-level
Quick Apply
Prep Cook - Delbar Buckhead ($15-$18/hr)
Delbar LLC —Atlanta, GA
- $15 - $18 an hour
- Weekends as needed
- Ability to lift 50 pounds
- Ability to stand for extended periods
- Communication skills
Quick Apply
Prep Cook
JACKMONT HOSPITALITY INC —Atlanta, GA
- Background check
- Entry level
- Kitchen
Line Cook
ESCO Restaurant & Tapas (Downtown) —Atlanta, GA
- $16 - $18 an hour
- Part-time
- ServSafe
- Mid-level
- In-person
- Flexible schedule
Quick Apply
6d
Line Cook/Prep Cook Spanish Speaking
Hook Line & Schooner —Smyrna, GA
- From $17 an hour
- Part-time
Quick Apply
7d
Cook
DISCOUNT PALACE PACKAGE STORE LLC —Atlanta, GA
- $14 an hour
- Full-time
- ServSafe
- Mid-level
- Restaurant
- Opportunities for advancement
Quick Apply
Kitchen (Pizza Cook, Grill Cook, Salad Cook, Prep Cook, Dish)
Mellow Mushroom Brookhaven —Brookhaven, GA
- Part-time
- Ability to lift 50 pounds
- Organizational skills
- Ability to stand for extended periods
Kitchen
Mellow Mushroom Buckhead —Atlanta, GA
- Weekends as needed
- Ability to lift 50 pounds
- Organizational skills
- Ability to stand for extended periods

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Head Chef

Sonesta Atlanta Northwest Galleria -
Atlanta, GA

Quick Apply

Job Details

Full-time
From $70,000 a year
11 days ago

Benefits

Paid parental leave
Health savings account
Disability insurance
Health insurance
Dental insurance
401(k)
Tuition reimbursement
Paid time off
Parental leave
Vision insurance
401(k) matching
Flexible schedule
Life insurance
Referral program
Food provided
Retirement plan

Qualifications

Kitchen health and safety standards
Food service health code compliance
ServSafe
Windows
Food safety sanitizing procedures
Food & beverage production
Productivity software

Full Job Description

Job Description Summary

The Lead Chef is a key member of the culinary leadership team, responsible for managing kitchen operations, supervising staff, and ensuring the highest standards of food quality, safety, and efficiency. This role requires advanced culinary expertise, independent decision-making, and strategic oversight of daily and long-term kitchen functions in support of the General Manager and overall business objectives.

Principle duties and responsibilities (Essential Functions) include:

Leadership & Management
Supervise, schedule, and direct kitchen staff, including line cooks, prep cooks, and Utility Stewards.
Participate in hiring, onboarding, training, evaluating, and, when necessary, disciplining or recommending termination of employees.
Provide leadership and coaching to foster engagement, productivity, and career development.
Schedules and coordinates the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct and within budgeted labor cost goals.
Approves the requisition of products and other necessary food supplies.
Ensure compliance with all health, standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times.
Establishes controls to minimize food and supply waste and theft.
Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
Assist the Executive Chef in planning, developing, and executing menus aligned with guest expectations and business goals.
Maintain inventory controls, order supplies, and manage vendor relationships to achieve cost efficiency.
Establish and enforce kitchen policies, procedures, and workflows to optimize efficiency and quality.
Strategy and Planning
Collaborate with management on budget development, cost controls, and revenue goals.
Analyze kitchen operations, identify improvements, and implement process enhancements.
Contribute to long-term culinary strategies, menu innovation, and guest satisfaction initiatives.
Participate in management meetings and provide input on operational and strategic decision-making.
Cooks or directly supervises the cooking of items that require skillful preparation.
Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
Evaluate food products to ensure that quality standards are consistently attained.
Interacts with food and beverage management to ensure that food production consistently exceeds the expectations of members and guests.
In conjunction with the F&B management team, assist in maintaining a high level of service principles by established standards.
Evaluate products to ensure that quality, price, and related goods are consistently met.
Assists in developing policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology.
Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
Provides training and professional development opportunities for all kitchen staff.
Ensures that representatives from the kitchen attend service lineups and meetings.
Support safe work habits and a safe working environment at all times.
Conduct Monthly Inventory and update inventory pricing regularly.
The Sous Chef will be responsible for training all Utility and Tournant classifications in job-specific tasks.
Leading with Passion
Responsible for ensuring success through the eyes of employees, guests, and owners
Utilize and collaborate with resources across different departments
Capable of influencing employees to perform to their highest standard and establishing a trusting environment to enrich the culture
Focus on the mission and well-being of the department, hotel, and company as a whole
Lead by example and operate with integrity and respect
Inspire our team to embrace and demonstrate our values and GUEST People Standards

Qualifications and Skills

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Associates or Bachelor’s degree in Culinary Arts, Hospitality Management, or related field (or equivalent experience).
Track record of delivering exceptional guest or client experience
Strong communication skills
Appropriate professional appearance and demeanor
5+ years in a similar role with outlet and banquet experience.
Understanding professional cooking and banquet production.
Great understanding and knowledge of safety, sanitation, and food handling procedures.
Previous leadership in being a chef experience preferred.
Ability to take and give directions.
Ability to work in a team environment.
Ability to work calmly and effectively under pressure.
Must have problem-solving abilities, be self-motivated, and organized.
Commitment to quality service, food and beverage knowledge.
ServSafe certification is required.
Must be able to work nights, weekends, and some holidays.
Must be able to speak, read, and understand cooking directions.
Computer skills required: Microsoft Office and Windows
Andminstrative drive to complete tasks on time.

Benefits

This company recognizes that benefits play a vital role in helping ensure the health and financial security of employees and their families. We offer a variety of benefits to our employees including:

Medical, Dental and Vision Insurance
Health Savings Account with Company Match
401(k) Retirement Plan with Company Match
Paid Vacation and Sick Days
Hotel Discounts
Educational Assistance
Paid Parental Leave
Company Paid Life Insurance
Company Paid Short Term and Long Term Disability Insurance
Various Employee Perks and Discounts
Hospital Indemnity
Critical Illness Insurance
Accident Insurance

We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status or other characteristics protected by law.

Job Type: Full-time

Pay: From $70,000.00 per year

Benefits:

401(k)
401(k) matching
Dental insurance
Flexible schedule
Food provided
Health insurance
Paid time off
Referral program
Retirement plan
Tuition reimbursement
Vision insurance

Work Location: In person

Quick Apply

Refine Your Search

head chef jobs in atlanta, ga

Head Chef

Sous Chef

Executive Chef - Eagles Landing

Chef de Cuisine

Vietnamese Restaurant Head Chef - Relocation Opportunity

Line Cook Lead Full Time

Line Cook

Sous Chef

Sous Chef

Chef de Partie

Prep Cook

Line Cook

Junior Sous Chef- Boone's Restaurant and Bar at Bobby Jones Golf Course

Prep Cook - Delbar Buckhead ($15-$18/hr)

Prep Cook

Line Cook

Line Cook/Prep Cook Spanish Speaking

Cook

Kitchen (Pizza Cook, Grill Cook, Salad Cook, Prep Cook, Dish)

Kitchen

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