Chef de Cuisine *Salaried*
$70,000–$80,000 year
On-site · Atlanta, Georgia, United States
Job Summary
Chef de Cuisine (CDC) leads the day-to-day operation of all a la carte dining outlets, delegates tasks to kitchen cooks, and assumes charge in the absence of the Executive Chef. Responsibilities include overseeing culinary standards, labor cost management, and ensuring high food quality, sanitation, and guest satisfaction. Key duties involve leading hiring, training, scheduling, and performance evaluations of kitchen staff; managing inventory, portioning, and preparation across stations; developing guidelines and standards for food served; ensuring adherence to food cost and labor targets; coordinating with the Executive Chef and kitchen leadership; leading kitchen meetings and collaborating with front-of-house to align culinary goals; and staying current with culinary trends and continuous improvement initiatives.
Required Qualifications
- 3-5 yrs. of restaurant kitchen experience with 3 yr. at the Sous Chef level
- Graduate of culinary school or apprenticeship program preferred
- Strong leadership and team management skills
- Ability to prioritize and manage time effectively in a fast-paced environment
- Proficient in Microsoft Office Suite (Word, Excel)
- Physical Requirements: Ability to walk and stand for extended periods. Repetitive hand motions, occasional bending, stooping, pulling, and lifting. Ability to lift up to 50lbs. and work in heat-sensitive environments.
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