Chef de Cuisine - The Americano

IHG • Atlanta, GA

9h • $90,000 - $105,000

About The Position

The Chef de Cuisine leads the day-to-day culinary operations of The Americano, a luxury Italian-inspired restaurant created by Celebrity Chef Scott Conant. The role champions the restaurant’s culinary vision and ensures exceptional execution of menu offerings, uncompromising quality standards, and an outstanding guest dining experience. The Chef de Cuisine directs Sous Chefs and culinary teams while upholding Chef Conant’s culinary philosophy, recipes, presentation standards, and commitment to hospitality. The position oversees kitchen operations, staffing, training, cost controls, food safety, and culinary innovation while fostering excellence, collaboration, and continuous development.

The Chef de Cuisine provides direct leadership for all back-of-house culinary operations in a luxury, high-volume restaurant. They are accountable for food quality and consistency, kitchen culture and employee development, culinary financial performance, food safety and regulatory compliance, menu execution and innovation, and guest satisfaction and culinary reputation. They directly supervise Sous Chefs, Line Cooks, Prep Cooks, Stewards, and other culinary professionals, and serve as the senior culinary leader when the Executive Chef is absent.

The employer describes IHG as one of the world’s leading hotel groups and InterContinental Hotels & Resorts as an international luxury hotel brand. The brand values hospitality, cultural awareness, diversity, and creating inspiring guest experiences.

Requirements

• High school diploma or equivalent required.
• At least 5 years of progressive culinary leadership experience in upscale, luxury, fine-dining, or chef-driven restaurant environments.
• Strong understanding of Italian cuisine, regional Italian cooking techniques, handmade pastas, seasonal ingredients, and contemporary culinary trends.
• Proven leadership and team-development capabilities.
• Exceptional culinary technique and organizational skills.
• Strong financial acumen, including labor management, food-cost control, inventory management, budgeting, and forecasting.
• Ability to remain composed and effective in a fast-paced, high-expectation environment.
• Strong communication and interpersonal skills.
• Ability to inspire and motivate a diverse culinary team.
• Advanced understanding of food safety, sanitation, and HACCP principles.
• Passion for hospitality and creating memorable guest experiences.

Nice To Haves

• Associate’s degree, certificate, or formal training in Culinary Arts.
• At least 2 years of experience as a Chef de Cuisine, Executive Sous Chef, or in a similar senior culinary leadership position.
• Experience in high-volume luxury hospitality, Michelin-level, James Beard-recognized, or chef-driven restaurant concepts.

Responsibilities

• Lead and oversee daily kitchen operations, ensuring menu items follow established recipes, presentation standards, and quality expectations.
• Supervise, mentor, and develop Sous Chefs, Line Cooks, Prep Cooks, Stewards, and other culinary team members.
• Communicate daily goals, service expectations, and operational priorities, fostering a positive, performance-driven culture.
• Uphold the culinary vision and standards established by Chef Scott Conant and serve as the restaurant’s culinary ambassador.
• Recruit, train, coach, and evaluate culinary team members; support operational excellence and succession planning.
• Conduct skills training, menu education, and performance-development discussions.
• Recommend and implement disciplinary, performance, compensation, and staffing actions in accordance with company policies and procedures.
• Maintain standards for Italian-inspired cuisine and seasonal menu execution; collaborate with the Executive Chef and culinary leadership on menu development, recipe testing, and culinary innovation.
• Ensure proper preparation techniques, portion standards, plating consistency, and service timing.
• Monitor guest feedback and partner with front-of-house leadership to improve the dining experience.
• Participate in special events, wine dinners, chef collaborations, media opportunities, and VIP guest experiences as required.
• Manage food and labor costs; monitor purchasing, inventory, receiving, and product utilization to maximize profitability and minimize waste.
• Review and approve requisitions, ordering, and inventory levels; assist with budgets, forecasts, and financial objectives; analyze food-cost variances and take corrective action.
• Ensure compliance with health regulations and food-safety standards; maintain kitchen cleanliness, organization, and correct food storage, labeling, rotation, and handling.
• Inspect kitchen equipment and facilities, partner with Facilities and Engineering on maintenance and repairs, and uphold company, brand, and local operating standards.
• Partner with Restaurant Management, Beverage, Events, Marketing, and Guest Relations teams to deliver hospitality experiences and support private dining, special programming, promotions, and large-format activations.
• Engage with guests when appropriate and build relationships with vendors, purveyors, and local producers.
• Prepare schedules according to business needs and labor targets, and maintain appropriate staffing during meal periods and special events.
• Serve as the senior culinary leader in the Executive Chef’s absence and perform additional duties and leadership responsibilities as assigned.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: High school or GED