Top 3 Chef de cuisine Jobs in Suwanee Ga

Chef De Cuisine
The Southern Gentleman —Atlanta, GA
- $75,000 - $80,000 a year
- Full-time
- 5 years
- Mid-level
- Mentoring
- Dental insurance
- Vision insurance
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9d
Chef de Cuisine
Marlow's Tavern —Atlanta, GA
- $65,000 - $75,000 a year
- Full-time
- Hospitality
- Cooking
- Mid-level
- Health insurance
- Dental insurance
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Director Culinary Services / Executive Chef
Atria Senior Living —Tucker, GA
Must possess valid driver's license. Confirm that the front of house and back of house staff work closely together to deliver a food product that exceeds the…
$75,000 - $86,250 a year
Director of Culinary Services
Benton Village of Stockbridge —Stockbridge, GA
Employment may be contingent upon successful completion of state-mandated and/or federally required background screenings, which may include criminal history…
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2d

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Chef de Cuisine - Ohio Wesleyan University
Aramark —Delaware, OH
Responsible for developing and executing culinary solutions to meet guests? needs and tastes. Is a leader in ensuring excellent quality and presentation of all…
$72,000 - $75,000 a year

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Chef De Cuisine

The Southern Gentleman -
Atlanta, GA

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Job Details

Full-time
$75,000 - $80,000 a year
9 days ago

Benefits

Dental insurance
Vision insurance

Qualifications

Vendor relationship building
Fine dining experience
Labor cost analysis
Team development
Cleaning
Kitchen stations

Full Job Description

At The Southern Gentleman—a high-volume, modern Southern gastropub located in Buckhead, Atlanta—the Chef de Cuisine (CDC) role is a demanding blend of elevated culinary artistry and rigorous kitchen management.Because the restaurant focuses on "fresh, modern takes on traditional Southern fare" (think upscale executing of shrimp & grits, pork belly burnt ends with truffled peach bourbon BBQ sauce, and Berkshire pork chops), the CDC must balance down-home flavor profiles with fine-dining precision.The primary duties of the position are divided into four core areas:1. Culinary Leadership & Menu Development

Modern Southern Innovation: Collaborating with the corporate culinary team to design seasonal menus and daily specials that celebrate local Georgia produce, sustainable sourcing, and elevated comfort food.
Scratch-Kitchen Consistency: The Southern Gentleman operates a heavy scratch kitchen. The CDC must establish exact recipe specifications, portion controls, and plating guidelines so every dish—from the buttermilk fried chicken to the steak tartare—comes out flawlessly under pressure.
Quality Control: Overseeing the line during high-volume service windows (brunch, dinner, and private patio events), personally tasting components, and acting as the final check at the pass.

2. Kitchen Operations & Team Management

Staff Supervision & Scheduling: Managing a team of sous chefs, line cooks, and prep cooks. This includes writing weekly schedules optimized for labor budgets and peak Buckhead dining hours.
Mentorship & Training: Fostering a professional, fast-paced kitchen culture. The CDC is responsible for teaching advanced knife skills, proper cooking techniques, and station management to line cooks looking to build their careers.
Expediting: Driving the line during rush hours, maintaining an intense sense of urgency without sacrificing presentation, and managing ticket times.

3. Financial Management & Inventory Control

Vendor Sourcing & Ordering: Building relationships with local farmers, butchers, and distributors to secure fresh, premium ingredients.
Food & Labor Cost Optimization: Constantly monitoring inventory levels, conducting hands-on stock management, minimizing food waste, and tracking food cost percentages to hit targeted restaurant margins.
Yield & Prep Tracking: Ensuring the prep team is maximizing yields on high-cost items like ribeyes, pork chops, and fresh seafood.

4. Food Safety, Sanitation, and Compliance

Health Code Adherence: Enforcing strict Serv Safe and local Fulton County health department standards.
Kitchen Maintenance: Implementing standard operating procedures for labeling, FIFO rotation, storage, and deep-cleaning schedules.
Equipment Oversight: Keeping all heavy kitchen machinery, walk-ins, and line equipment well-maintained and in safe working order.

The Ideal Profile for this RoleTo successfully handle the volume and clientele at The Southern Gentleman, a Chef de Cuisine typically needs 5+ years of culinary experience in high-volume, fine-dining, or upscale casual environments, with at least 2 to 3 years in a dedicated supervisory role. A deep appreciation for Southern food pathways combined with a sharp business mindset is what keeps this Buckhead staple running smoothly.

Pay: $75,000.00 - $80,000.00 per year

Benefits:

Dental insurance
Vision insurance

Work Location: In person

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