We are seeking a creative Executive Chef for a fine dining restaurant in Atlanta. The ideal candidate will come from a similar concept with an elevated, chef driven menu. 
The Executive Chef will lead the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative. Understanding the culinary philosophy of the restaurant, attention to detail and follow through of all restaurant policies.

DUTIES & RESPONSIBILITES:

1. Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
2. Be responsible for the timely updating of the website and all of its content.
3. Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
4. Provide leadership to create a culture and work environment based upon respect; providing opportunities for staff to learn, grow and develop their abilities through training of employees and creating a positive, productive working environment. Successful demonstration of this will be evident by employee satisfaction and retention of those under your supervision.
5. Possess a Qualifying Certificate in Food Protection from the local Department of Health that has jurisdiction over the employing property.
6. Understand completely all policies, procedures, standards, specifications, guidelines and training programs for the establishment.
7. Assume 100% responsibility for the quality of products served.
8. Attend all scheduled employee meetings and bring suggestions for improvement.
9. Document all recipes in a standard kitchen format and share with kitchen employees.
10. Perform inventory and purchasing responsibilities on a daily basis.
11. Work with the Corporate Chef and Human Resources Director in creating and sustaining an internship program that embraces diversity, education and discipline.
12. Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
13. Fill in where needed to ensure guest service standards and efficient operations.
14. Continually strive to develop your staff in all areas of managerial and professional development.
15. Continually strive to develop your staff in all areas of food education.
16. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
17. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
18. Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
19. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
20. Be knowledgeable of restaurant policies regarding personnel and together with the Human Resources Director administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
21. Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
22. Know and comply consistently with kitchen rules, policies and procedures.
23. Assist in creating a dynamic menu for Main Dining Room and Private Rooms that evolves and changes on a regular basis.
24. Supervise the kitchen during prep and service periods.
25. Expedite service: canapé through mignardises.
26. Schedule labor as required by business activity while ensuring that all positions are staffed when needed while maintaining labor cost objectives.

QUALIFICATIONS:

1. Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.
2. A minimum of 4 years’ experience in kitchen preparation and cooking in a fine dining restaurant. At least 4 years in an management capacity.
3. Stable job history.
4. Positive attitude and strong work ethic.
5. Be able to work in a standing position for long periods of time (minimum of 12 hours / day).
6. Be able to reach, bend, stoop and frequently lift up to 50 pounds.
7. Must have the stamina to work a minimum of 50 hours per week.