Top 184 Chef Jobs in Fairburn, Ga

Chef/Kitchen Manager
STHRN Hospitality Co. —Atlanta, GA
- From $60,000 a year
- Full-time
- Background check
- Sales
- Cooking
- Health insurance
- Dental insurance
Quick Apply
5d
Chef
Jim 'N Nick's Community BBQ —Fayetteville, GA
- High school
- Sales
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
Kitchen Manager
Hillstone Restaurant Group —Atlanta, GA
- $100,000 - $110,000 a year
- Weekends as needed
- Mid-level
- US work authorization
- Leadership
- Health insurance
Quick Apply
Private Meal Prep Chef
Salt and Prepped LLC —Atlanta, GA
- $27 - $32 an hour
- 8 hour shift
- Background check
- Hospitality
- ServSafe
- Flexible schedule
Quick Apply
Executive Chef
PTCN - Braelinn Golf Club —Peachtree City, GA
- Full-time
- ServSafe
- 3 years
- High school diploma or GED
- Disability insurance
- Health insurance
Quick Apply
Senior Executive Chef
Morrison Healthcare —Atlanta, GA
- $88,000 - $98,000 a year
- Full-time
- Background check
- ServSafe
- Computer literacy
- Commuter assistance
- Paid parental leave
Quick Apply
13d
Executive Chef- Hotel Colee
Schulte Hospitality Group —Atlanta, GA
- $95,000 a year
- Background check
- Pass drug screening
- Cooking
- Paid holidays
- Health insurance
Quick Apply
Chef Supervisor, Dietary Svcs, Variable
Piedmont Healthcare Inc. —Fayetteville, GA
- Full-time
- Hospital
- ServSafe
- Mid-level
Pastry Sous Chef
Atlas —Atlanta, GA
- Full-time
- No high school diploma
- English
- Mid-level
- Health insurance
- Opportunities for advancement
Quick Apply
Head Sushi Chef
Umi Buckhead —Atlanta, GA
- Up to $175,000 a year
- Full-time
- Mid-level
- Team management
- US work authorization
- Health insurance
- Dental insurance
Quick Apply
SUPERICA EXECUTIVE CHEF – UP TO $120K/yr. + BONUS (ATLANTA)
Rocket Farm Restaurants LLC —Atlanta, GA
- $85,000 - $120,000 a year
- Full-time
- Mentoring
- Budgeting
- Senior level
- Health insurance
- Dental insurance
8d
SUPERICA SOUS CHEF – UP TO $70K/yr. + BONUS (ATLANTA)
Rocket Farm Restaurants LLC —Atlanta, GA
- $55,000 - $70,000 a year
- Full-time
- Mid-level
- Mentoring
- Restaurant
- Health insurance
- Dental insurance
8d
Pastry Chef
Nobu Atlanta —Atlanta, GA
- $70,000 - $75,000 a year
- Full-time
- Mid-level
- 3 years
- Mentoring
- Health insurance
- Dental insurance
Quick Apply
2d
LITTLE REY EXECUTIVE CHEF – UP TO $120K/yr. + BONUS (Piedmont Heights)
Rocket Farm Restaurants LLC —Atlanta, GA
- $85,000 - $120,000 a year
- Full-time
- Mentoring
- Budgeting
- Guest services
- Health insurance
- Dental insurance
8d
Executive Chef/Kitchen Manager
The Roux Seafood Kitchen & Cocktails —Atlanta, GA
- From $65,000 a year
- Full-time
- Background check
- ServSafe
- 5 years
- Health insurance
- Dental insurance
Quick Apply
Chef de Cuisine - Savannah, GA
Goodwin Recruiting —Atlanta, GA
- Full-time
- Mid-level
- Kitchen
- Dental insurance
- 401(k)
Quick Apply
Maintenance Supervisor - Chef Creations 301
99 Young Company LLC —Forest Park, GA
- $60,000 - $84,000 a year
- Full-time
- Spanish
- 5 years
- English
- Health insurance
- Dental insurance
Quick Apply
Sushi Chef
Yakitori Jinbei —Smyrna, GA
- $19 - $22 an hour
- 12 hour shift
- Casual dining restaurant
- Mid-level
- High school diploma or GED
- Health insurance
- Paid time off
Quick Apply
LITTLE REY EXECUTIVE SOUS CHEF – UP TO $85K/yr. + BONUS (Piedmont Heights)
Rocket Farm Restaurants LLC —Atlanta, GA
- $70,000 - $85,000 a year
- Full-time
- Cooking
- Senior level
- Kitchen
- Health insurance
- Dental insurance
2d
Executive Chef, Production
Home Chef —Lithia Springs, GA
- Temporary
- 6 years
- High school diploma or GED
- Continuous improvement
- Paid holidays
- Disability insurance
Quick Apply

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Chef/Kitchen Manager

STHRN Hospitality Co.
Atlanta, GA

Quick Apply

Job Details

Full-time
From $60,000 a year
5 days ago

Benefits

Health insurance
Dental insurance
Paid time off
Vision insurance

Qualifications

Customer communication

Full Job Description

JOB SUMMARY

STHRN Hospitality is looking for a Kitchen Manager (with strong experience) to oversee and manage back-of-house and front-of-house operations for our portfolio of restaurants.

DUTIES AND RESPONSIBILITIES

As our Kitchen Manager, you will have an active, supervisory role in all areas of management throughout our restaurants. You are expected to oversee, perform duties, and have responsibilities in the following areas:

Enlightened Hospitality - taking care of each other, our guests, our community, our suppliers, and our stakeholders.
Uphold the Core Values - ensure that all team members and guests are treated with respect and dignity and that the actions of operation are consistent with our values.
Kitchen and General Operations - oversee all BOH operations, and assist in the FOH and Events as needed in our restaurants
Customer Service - ensure a high level of service, proactively meet and get feedback from guests, handle complaints with grace and a meaningful response.
Manage Profitability - keep track of and proactively manage labor, food costs, and other controllable expenses, ensuring the guiding operating budget is used effectively and efficiently.
Hiring and Scheduling - The KM is responsible for recruiting, interviewing, hiring, and training all BOH staff, as well as scheduling within the Operations Budget. All staff are expected to meet minimum experience requirements and to be upheld to company standards.
Ordering and Inventory - responsible for ensuring all food and beverage orders meet forecasted budget or align with sales; KM and individual restaurant GM's will conduct weekly key inventories and a full monthly inventory, and regularly report on any inconsistencies.
BOH Maintenance - ensure that the kitchen, storage areas, and all equipment are clean and well maintained; schedule preventative maintenance and repairs as necessary; ensure the kitchen is ready at all times to pass health and safety inspections (95pts or higher required).
Processes and Procedures - consistently document, update, and communicate learned best practices, ensuring the STHRN operating principles are followed and adhered to by all staff.

Specific responsibilities of the Kitchen Manager are detailed below:

GUEST SATISFACTION

Sets a positive example for guest relations.
Empowers the team to provide excellent guest service and ensures that the team understands expectations and parameters of excellent guest service.
Participates in the development and implementation of corrective action plans to meet guest service expectations and standards as directed by the company.
Leads the staff in on-going training to understand guest expectations.

MENU DEVELOPMENT

Recognizes and promotes superior quality product, presentations and flavor.
Create, support and enforce SOPs for menu ideation and ongoing development.
Ensure food and beverage menu items are updated by agreed upon deadlines and meet all standards for food and beverage offerings.
Ensure that kitchen and bar SOPs establish pars for ordering and that inventory takes place periodically per company SOPs.

OPERATIONS / PROPERTY MANAGEMENT

Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
Maintains purchasing, receiving and food storage standards.
Ensures compliance with food handling, temperature and sanitation standards as established by the State Board of Health
Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
Oversees or executes purchasing appropriate supplies and managing inventories per budget.
Provides an effective kitchen equipment repair and maintenance program, operating equipment to best practices and standards of excellences.
Reviews staffing levels (labor) to ensure that guest service, operational needs and financial objectives are met. Manages labor costs on a daily basis to adjust as needed to meet labor budget goals, ensuring costs do not exceed budget.

HUMAN RESOURCES

Oversees or executes interviewing and hiring kitchen team members with the appropriate skills and experience.
Communicates performance expectations in accordance with job descriptions for each position.
Participates in the staff performance appraisal process, providing feedback as needed.
Celebrates successes and publicly recognizes the contributions of team members; ensures individual and/or team recognition is taking place on all shifts. Participates in an on-going staff recognition program.

FINANCIAL MANAGEMENT

Ensure restaurant kitchen COGs and labor expenses stay on or under budget on a monthly basis. Adjust real-time as needed to maintain quality and controls.
Participation in monthly goal setting and understanding of revenue sales targets.
Interacts with the service team on training food knowledge and menu composition thus incentivizing sales on a daily and weekly basis.
Understands the impact of department's operation on the business’ overall financial goals and objectives and manages to achieve or exceed budgeted goals on a quarterly and annual basis.

KEY SKILLS

Emotional Intelligence - your ability to be aware of and control your emotions, to read other people, and to resolve conflict with calmness, empathy, and dignity
Proactive Problem Solving - you anticipate problems before they happen, and address small problems before they become big ones
Culinary Creativity - you have a strong culinary point-of-view, and the skills to execute at a high level
Communication - you understand that good communication requires listening as well as talking, and that the success of a complex operation depends on everyone understanding and executing their role
Mentoring and Motivating - you have a deep understanding of the restaurant and bar business, and you enjoy finding other people’s potential and guiding them to their success

OUR VALUES & GUIDING PRINCIPLES

STHRN Hospitality Co. is committed to being a business that gives back to the community, fosters diversity and inclusion, represents and requires equality, and lives out our values on a daily basis, treating all team members with dignity and respect. We value people over product, being kind, being curious, and working smart. We exist to create profitable experiences for people to enjoy.

Our guiding principles shape the business we have created, the people we hire and the work we do every day. We believe in the dignity of a living wage, access to health benefits, and paid leave for all team members. We believe that no one individual within our company is more valuable or deserving than another. We believe in getting ahead and giving back. We are committed to developing and delivering the best products, services, and experiences possible. And we expect that every person who joins our team becomes a part of our team.

Job Type: Full-time

Pay: From $60,000.00 per year

Benefits:

Dental insurance
Health insurance
Paid time off
Vision insurance

People with a criminal record are encouraged to apply

Shift availability:

Day Shift (Preferred)
Night Shift (Preferred)

Ability to Commute:

Atlanta, GA 30318 (Required)

Ability to Relocate:

Atlanta, GA 30318: Relocate before starting work (Required)

Work Location: In person

Quick Apply

Refine Your Search

chef jobs in fairburn, ga

Chef/Kitchen Manager

Chef

Kitchen Manager

Private Meal Prep Chef

Executive Chef

Senior Executive Chef

Executive Chef- Hotel Colee

Chef Supervisor, Dietary Svcs, Variable

Pastry Sous Chef

Head Sushi Chef

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

SUPERICA SOUS CHEF – UP TO $70K/yr. + BONUS (ATLANTA)

Pastry Chef

LITTLE REY EXECUTIVE CHEF – UP TO $120K/yr. + BONUS (Piedmont Heights)

Executive Chef/Kitchen Manager

Chef de Cuisine - Savannah, GA

Maintenance Supervisor - Chef Creations 301

Sushi Chef

LITTLE REY EXECUTIVE SOUS CHEF – UP TO $85K/yr. + BONUS (Piedmont Heights)

Executive Chef, Production

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

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