Executive Chef & B

DRIFTWOOD HOSPITALITY MANAGEMENT•Atlanta, GA

1d•Onsite

About The Position

The Executive Chef & Beverage Leader is responsible for the overall culinary and beverage direction of the property/operation. This role leads kitchen performance, menu strategy, food cost and quality, guest experience, team leadership, vendor partnerships, and beverage standards (bar/cocktails/wine/spirits/beer), ensuring consistent excellence, profitability, and brand alignment.

Requirements

Proven leadership experience in culinary operations (executive sous chef / chef de cuisine / senior chef leadership)
Demonstrated beverage leadership experience (bar operations, cocktail/wine/spirits program, or beverage service management)
Formal culinary education preferred (e.g., culinary institute, hospitality program)
Food safety certification (HACCP, ServSafe, or local equivalent)
Strong ability to manage costs, inventory, and waste
Menu engineering mindset (profitability + guest satisfaction)
Excellent leadership and coaching skills
Deep understanding of production planning, prep systems, and kitchen workflow
Strong attention to detail and ability to uphold standards consistently
Proficiency with reporting tools (POS/BOH systems, inventory tools, spreadsheets)
Guest-service focused and professional under pressure
Calm, structured, and accountable leadership style
Strong communicator with cross-department collaboration skills
Ability to build a positive and high-performance team culture

Nice To Haves

Experience with high-volume operations and/or multi-outlet environments is preferred
Beverage training certifications are a plus (e.g., responsible alcohol service, wine/spirits programs)

Responsibilities

Lead day-to-day kitchen operations with a focus on quality, consistency, and execution
Develop and refine menus based on guest preferences, seasonality, and profitability
Ensure recipes, portioning, plating standards, and presentation meet brand requirements
Maintain hygiene, sanitation, and food safety compliance (e.g., HACCP/food handling standards)
Drive culinary innovation while keeping costs controlled
Oversee beverage program standards including bars, cocktails, wine, beer, and spirits
Create, update, and train beverage menus; set pour control and specifications
Ensure correct storage, temperature control, inventory handling, and service quality
Partner with marketing/events teams to support promotions and signature offerings
Manage food cost, beverage cost, labor productivity, and waste reduction
Own budgeting input for kitchen and bar operations
Track inventory, perform controls, and ensure purchasing aligns with standards
Ensure compliance with pricing strategies and profitability targets
Recruit, train, and develop culinary and beverage teams
Maintain staffing schedules aligned with business demand and labor goals
Lead performance management, coaching, and training plans
Foster a strong culture of cleanliness, accountability, teamwork, and guest focus
Ensure service excellence, responsiveness to guest needs, and issue resolution
Drive consistent execution during high-volume periods and special events
Maintain strong knowledge of brand standards and operational SOPs
Collaborate with purchasing/vendor teams to source quality products
Manage supplier relationships and negotiate to optimize value
Ensure specs are met (quality, delivery timelines, substitutions, and yields)
Ensure full compliance with local health and licensing regulations
Participate in required reporting (inventory, prep planning, incident logs, etc.)
Maintain proper records for food safety, cleaning schedules, and training documentation