Executive Chef, Longleaf Restaurant at Atlanta Botanical Garden Inc

Atlanta, Georgia, United States -

Full Time

Start Date

Immediate

Expiry Date

03 Jul, 26

Salary

0.0

Posted On

04 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu development, Food production, Kitchen management, Budgeting, Staff supervision, Sanitation standards, Inventory control, Recipe development, Vendor relations, Safety training, POS systems, Culinary leadership, Cost control, Staff training, Quality assurance

Industry

Non-profit Organizations

Description

Description About the Atlanta Botanical Garden The Atlanta Botanical Garden is a world-class cultural destination dedicated to connecting people with plants and nature. The Longleaf Restaurant extends this mission through an exceptional culinary experience rooted in sustainability, freshness, and Southern hospitality, locally, sustainably sourced ingredients. Position Summary The Executive Chef is responsible for all food production including that used for restaurants, banquet functions and other outlets. The Executive Chef will develop menus, food purchase specifications and recipes. Supervise Back of House. Develop and monitor food and labor budgets for the kitchen. Maintain highest professional food quality and sanitation standards. Key Responsibilities Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical, technically correct and within budgeted labor cost goals Performs or approves the requisition of products and other necessary food supplies Ensures that high standards of sanitation, cleanliness and safety are maintained throughout kitchen areas at all times Establishes controls to minimize food and supply waste and theft Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices Consults with the sales coordinator about food production aspects of special events being planned Payroll Costs: Ensures proper staffing for maximum productivity and high standards of quality Controls food and food costs and inventory Evaluates food products to assure that quality standards are consistently attained Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests Evaluates products to assure that quality, price and related goods are consistently met Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment Develop seasonal menus with fresh, local ingredients and work with the beverage manager Provides training and professional development opportunities for all kitchen staff Receives, reviews and approves invoices Supervisory Responsibilities Interview, select, train, supervise, counsel and discipline all employees in the kitchen Provide, develop, train, and maintain a professional work force Ensure all services to members are conducted in a highly professional and efficient manner Ensure a safe working environment and attitude on the part of all employees in areas of responsibility Other skills and abilities Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior Requirements Four years related experience and/or training; or equivalent combination of education and experience ServSafe Certified Knowledgeable of industry’s best practice procedures Working knowledge of various computer software programs (Excel, Word, etc) and restaurant POS systems Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality Establish a network of farmers, suppliers and vendors The above job duties and responsibilities describe the general nature and level of work for employees in this position, but this is not intended as an exclusive or all-inclusive inventory of all duties required of employees in this job. It is the policy of the Atlanta Botanical Garden to provide equal employment opportunity (EEO) to all persons regardless of age, color, national origin, citizenship status, physical or mental disability, race, religion, creed, gender, sex, sexual orientation, gender identity and/or expression, genetic information, marital status, status with regard to public assistance, veteran status, or any other characteristic protected by federal, state or local law. In addition, reasonable accommodations will be made for qualified individuals with disabilities. Atlanta Botanical Garden Core Values Conservation: We value natural resources and ecosystems, making choices with the long-term sustainability of our planet in mind Excellence: We hold ourselves to high standards and expect commitment from each other to contribute to a positive image and reputation for the Garden Inspiration: We inspire through the creation of an environment that supports imagination and expression of beauty, providing joy, delight, and a deeper appreciation of plants for everyone Integrity: We demonstrate honesty, transparency, accountability, trustworthiness, and ethical behavior, exercising good judgment in our actions and communication Respect: We value the diversity of our coworkers, volunteers, and guests, holding each other in the highest regard

Responsibilities

The Executive Chef is responsible for all food production, menu development, and kitchen staff supervision at the Longleaf Restaurant. They must ensure high standards of food quality, sanitation, and safety while managing labor and food costs.