Top 62 Executive chef Jobs in Chamblee, Ga

Executive Chef
Gather'd Market —Tucker, GA
- $70,000 - $90,000 a year
- Email
- ServSafe
- In-person
- Senior level
- Health insurance
- Dental insurance
Quick Apply
Head Chef
Upper Crust Food Service —Atlanta, GA
- Full-time
- Background check
- 3 years
- Ability to lift 50 pounds
- Paid holidays
- Health insurance
Quick Apply
11d
SUPERICA EXECUTIVE CHEF – UP TO $120K/yr. + BONUS (Dunwoody)
Rocket Farm Restaurants LLC —Atlanta, GA
- $85,000 - $120,000 a year
- Full-time
- Mentoring
- Budgeting
- Guest services
- Health insurance
- Dental insurance
7d
Steakhouse Executive Chef
Redd Hospitality —Atlanta, GA
- $145,000 - $165,000 a year
- Full-time
- Team management
- Senior level
- Kitchen
- Health insurance
- Dental insurance
Quick Apply
Executive Chef
Culinary Dropout —Dunwoody, GA
- $85,000 - $105,000 a year
- Urgently hiring
- 5 years
- Restaurant management
- Team management
- Health insurance
- Dental insurance
13h
EXECUTIVE CHEF- TRAVEL
CCL Hospitality Group —Atlanta, GA
- $80,000 - $90,000 a year
- Full-time
- Background check
- Hospitality
- ServSafe
- Commuter assistance
- Paid parental leave
Quick Apply
EXECUTIVE CHEF
CulinArt Sector —Atlanta, GA
- $75,000 - $90,000 a year
- Full-time
- Background check
- Microsoft Excel
- Microsoft Outlook
- Commuter assistance
- Paid parental leave
Quick Apply
Executive Chef
Fox Theatre —Atlanta, GA
- $80,000 - $85,000 a year
- Extended hours
- Background check
- 3 years
- High school diploma or GED
- 403(b) matching
- AD&D insurance
Executive Chef & B
Wylie Hotel Atlanta, Tapestry Collection by Hilton —Atlanta, GA
- Full-time
- Bar
- ServSafe
- Recruiting
Quick Apply
1d
EXECUTIVE CHEF
Eurest —Atlanta, GA
- $90,000 - $95,000 a year
- Full-time
- Sanitation
- Mid-level
- 3 years
- Commuter assistance
- Paid parental leave
Quick Apply
Executive Chef
Castellucci Hospitality Group —Atlanta, GA
- $80,000 - $90,000 a year
- Full-time
- Cooking
- 3 years
- Ability to lift 50 pounds
- Wellness program
- Dental insurance
Executive Chef / Kitchen Manager
PF Changs —Atlanta, GA
- $80,000 - $100,000 a year
- Urgently hiring
- Spanish
- Ability to walk for extended periods
- English
- Paid training
- Health insurance
Executive Sous Chef - Golf & Special Events
PROOF OF THE PUDDING —Atlanta, GA
- $80,000 - $90,000 a year
- Full-time
- Hospitality
- Mid-level
- Office
- AD&D insurance
- Disability insurance
Executive Chef, Production (Contract)
Home Chef —Lithia Springs, GA
- Temporary
- 6 years
- High school diploma or GED
- Continuous improvement
- Paid holidays
- Disability insurance
Quick Apply
EXECUTIVE CHEF - MARIETTA, GA
Eurest —Marietta, GA
- $80,000 - $85,000 a year
- Full-time
- Microsoft Excel
- Microsoft Outlook
- ServSafe
- Commuter assistance
- Paid parental leave
Quick Apply
Executive Chef – Senior Living
Sunrise Senior Living —Sandy Springs, GA
- $55,328 - $73,840 a year
- Weekends as needed
- Supervising experience
- Recruiting
- In-person
- Paid holidays
- Health insurance
5d
Executive Chef - Hotel & Golf
Aramark —Stone Mountain, GA
- Customer service
- Cooking
- Hotel
Executive Chef
Ruth's Chris Steak House —Alpharetta, GA
- $75,000 a year
- Full-time
- Background check
- Pass drug screening
- Cooking
- Health insurance
- Paid time off
Executive Sous Chef
Stonebridge —Atlanta, GA
- Weekends as needed
- Microsoft Outlook
- Computer literacy
- Mid-level
- Disability insurance
- Health insurance
Quick Apply
11d
LITTLE SPARROW EXECUTIVE SOUS CHEF – UP TO $85K/yr. + BONUS (Midtown)
Rocket Farm Restaurants LLC —Atlanta, GA
- $70,000 - $85,000 a year
- Full-time
- Cooking
- Senior level
- Restaurant
- Health insurance
- Dental insurance
7d

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Executive Chef

Gather'd Market
Tucker, GA

Quick Apply

Job Details

Full-time
$70,000 - $90,000 a year

Benefits

Health insurance
Dental insurance
Paid time off
Vision insurance

Qualifications

Vendor relationship building
Line cook experience
Operations management
ServSafe
Team development
Hiring

Full Job Description

ABOUT GATHER’D MARKET

Gather’d is a specialty prepared food and gourmet retail store in Buckhead. A large percentage of what we sell comes out of our kitchen — prepared sides, dressings, sauces, dips, and proteins that customers take home and eat over the next few days. We opened in October 2025 and have grown entirely on word-of-mouth. Over the next 18 months we expect to double kitchen production, launch delivery, and expand our kitchen footprint.

THE ROLE

This is a builder’s role. The kitchen we have today is not the kitchen we’ll have in 18 months, and we want an Executive Chef who’s excited to help shape what comes next.

Day to day, you’ll run the kitchen: the food, the team, the prep and production, the numbers. Alongside that, you’ll work with the founder on what comes next — scaling production, building out delivery, evolving the systems and the kitchen itself as we grow.

The right person has run a serious kitchen before and wants a place where they’re building something, not just maintaining it.

Required years of experience: 5+

LEADERSHIP & TEAM DEVELOPMENT

Hire, train, and develop the kitchen team
Run scheduling, payroll, PTO, and onboarding
Handle disciplinary conversations directly and fairly
Set the standard in the kitchen through how you work, not just what you say
Stay tight with the store team so what we’re making and what we’re selling stay in sync
Keep ownership in the loop on what’s working, what’s not, and where you need backup

KITCHEN OPERATIONS

Build and run the weekly production schedule
Manage prep lists, par levels, batch execution, and daily output
Walk the line and the walk-in every day, taste everything before it hits the shelf, and send back anything that’s not right
Schedule to budget
Keep the kitchen clean, organized, and ready

MENU DEVELOPMENT & PRODUCT DECISIONS

You’ll build seasonal menus and new products with the founder. This is where our kitchen looks different from a restaurant — we’re not cooking to order or running specials for two weeks. We’re building products that get packed, shelved, taken home, sit in a fridge for a few days, and reheated. That changes what works.

Every new product has to clear a real set of questions before it earns a slot on the shelf:

Is it versatile? Can the customer use it across several meals — as a side, a sauce, a base for something else — or is it a one-shot?
Are we actually saving them something? Is this a real shortcut on time or technique, or something they could throw together at home in ten minutes?
Does it read seasonal? Does it tell the customer it’s spring or fall the moment they see it on the shelf?
Does it hold? Will it freeze and reheat without breaking, separating, drying out, or losing what made it good in the first place?
Can we execute it at batch? Can the kitchen make this every week, at scale, at the same quality?
Does it have shelf life? Three days isn’t enough. We need real time on the shelf and in the customer’s fridge.
Does the price work? Given what it costs us in ingredients and labor, can we sell it at a price that makes sense?

A lot of food that’s great on a plate doesn’t pass these tests. Part of this job is developing the instinct for what does, before we invest in testing, labeling, photographing, and training the team to make it.

You’ll also pull products that aren’t earning their slot.

COST CONTROL & SOURCING

Own food cost — keep recipes costed, look at the numbers weekly, and adjust when a protein or produce price moves
Run ordering, inventory, and waste to budget
Source and manage vendor relationships, from broadline to specialty to local

SYSTEMS & INFRASTRUCTURE

Work inside the systems we’ve built
Notice where the systems are straining and partner on what to build, change, or replace as we grow
Document recipes, prep steps, and SOPs so the kitchen can be replicated, not just remembered

COMPLIANCE, FACILITIES & EQUIPMENT

Department of Agriculture compliance across BOH
Train the team in compliant practices
Stay on top of equipment — flag repairs, coordinate service, replace what’s past its life

WHAT WE’RE LOOKING FOR

5+ years of senior kitchen leadership: executive chef, chef de cuisine, kitchen manager, or comparable
Background in fine dining, serious catering, commissary, or prepared foods at $1M+ in annual kitchen output
You’ve owned your numbers
You’ve built a kitchen team and can show it — people you hired, trained, and developed
Clear communicator — you can lay out a trade-off cleanly and drive a decision
Comfortable in built systems and willing to work inside ours before changing them
You notice inefficiencies, build a case for changing them, run a test, and measure the result
ServSafe certified, or willing to certify

COMPENSATION

Salary: $70,000–$90,000 depending on experience
Opportunity for bonuses or equity
Health, dental, and vision insurance
Paid time off

TO APPLY Send a note and your resume to [email protected].

Pay: $70,000.00 - $90,000.00 per year

Benefits:

Dental insurance
Health insurance
Paid time off
Vision insurance

Work Location: In person

Quick Apply

Refine Your Search

executive chef jobs in chamblee, ga

Executive Chef

Head Chef

SUPERICA EXECUTIVE CHEF – UP TO $120K/yr. + BONUS (Dunwoody)

Steakhouse Executive Chef

Executive Chef

EXECUTIVE CHEF- TRAVEL

EXECUTIVE CHEF

Executive Chef

Executive Chef & B

EXECUTIVE CHEF

Executive Chef

Executive Chef / Kitchen Manager

Executive Sous Chef - Golf & Special Events

Executive Chef, Production (Contract)

EXECUTIVE CHEF - MARIETTA, GA

Executive Chef – Senior Living

Executive Chef - Hotel & Golf

Executive Chef

Executive Sous Chef

LITTLE SPARROW EXECUTIVE SOUS CHEF – UP TO $85K/yr. + BONUS (Midtown)

I want to receive the latest job alert for executive chef in chamblee, ga

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