Executive Chef
Concord Hospitality Enterprises, Atlanta, GA, United States
Executive Chef – Concord Hospitality
Concord Hospitality is seeking a creative and experienced
Executive Chef
to lead our culinary team and elevate the dining experience across our hotel. The ideal candidate is a hands‑on, visionary leader who excels in team development, food quality, cost management, and innovation in culinary operations.
Responsibilities
Inspire greatness in the team.
Encourage and support team members to reach their full potential.
Create a work environment that is a Great Place to Work for all.
Lead with integrity, transparency, respect, and professionalism.
Care for the team and their families.
Lead all kitchen operations, including the main kitchen, banquet events, and culinary team performance.
Create and execute innovative menus based on market trends and guest preferences.
Ensure consistent preparation and presentation of high‑quality, flavorful food.
Develop and maintain food and labor cost controls; manage department operating budgets.
Hire, train, mentor, and evaluate culinary staff, ensuring development and adherence to safety and quality standards.
Demonstrate new cooking techniques and ensure the culinary team is properly trained on equipment and recipes.
Collaborate with F&B and hotel leadership to ensure alignment with guest expectations and operational goals.
Partner with vendors to secure top‑quality products at competitive pricing.
Maintain all health and safety standards, including compliance with local, state, and federal regulations.
Lead guest engagement initiatives, responding to feedback and ensuring an outstanding dining experience.
Contribute to strategic planning for long‑term culinary excellence and profitability.
Qualifications
Minimum of six years of culinary leadership experience in hospitality or high‑volume environments.
Two‑year degree in Culinary Arts, Hospitality Management, or a related field preferred.
Proven ability to lead large teams in a fast‑paced setting with a focus on quality and cost control.
Strong understanding of food and labor cost management.
Excellent interpersonal and communication skills.
Ability to foster a team‑oriented environment focused on associate growth and guest satisfaction.
Experience with menu development, kitchen safety, vendor management, and operational compliance.
Benefits
Medical, dental, and vision insurance.
Life insurance and short/long‑term disability options.
401(k) program with company match.
Tuition assistance.
Discounted room rates at Concord‑managed hotels.
Training and development opportunities.
Career advancement within our growing portfolio.
We are an equal opportunity employer and strongly support diversity and inclusion through our mission to be a Great Place to Work for All.
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
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Concord Hospitality is seeking a creative and experienced
Executive Chef
to lead our culinary team and elevate the dining experience across our hotel. The ideal candidate is a hands‑on, visionary leader who excels in team development, food quality, cost management, and innovation in culinary operations.
Responsibilities
Inspire greatness in the team.
Encourage and support team members to reach their full potential.
Create a work environment that is a Great Place to Work for all.
Lead with integrity, transparency, respect, and professionalism.
Care for the team and their families.
Lead all kitchen operations, including the main kitchen, banquet events, and culinary team performance.
Create and execute innovative menus based on market trends and guest preferences.
Ensure consistent preparation and presentation of high‑quality, flavorful food.
Develop and maintain food and labor cost controls; manage department operating budgets.
Hire, train, mentor, and evaluate culinary staff, ensuring development and adherence to safety and quality standards.
Demonstrate new cooking techniques and ensure the culinary team is properly trained on equipment and recipes.
Collaborate with F&B and hotel leadership to ensure alignment with guest expectations and operational goals.
Partner with vendors to secure top‑quality products at competitive pricing.
Maintain all health and safety standards, including compliance with local, state, and federal regulations.
Lead guest engagement initiatives, responding to feedback and ensuring an outstanding dining experience.
Contribute to strategic planning for long‑term culinary excellence and profitability.
Qualifications
Minimum of six years of culinary leadership experience in hospitality or high‑volume environments.
Two‑year degree in Culinary Arts, Hospitality Management, or a related field preferred.
Proven ability to lead large teams in a fast‑paced setting with a focus on quality and cost control.
Strong understanding of food and labor cost management.
Excellent interpersonal and communication skills.
Ability to foster a team‑oriented environment focused on associate growth and guest satisfaction.
Experience with menu development, kitchen safety, vendor management, and operational compliance.
Benefits
Medical, dental, and vision insurance.
Life insurance and short/long‑term disability options.
401(k) program with company match.
Tuition assistance.
Discounted room rates at Concord‑managed hotels.
Training and development opportunities.
Career advancement within our growing portfolio.
We are an equal opportunity employer and strongly support diversity and inclusion through our mission to be a Great Place to Work for All.
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
#J-18808-Ljbffr