Executive Chef - Carter Presidential Center

PROOF OF THE PUDDING•Atlanta, GA

10d•$80,000 - $90,000•Onsite

About The Position

Proof of the Pudding is seeking an experienced Executive Chef to oversee the culinary division at the Carter Presidential Center in Atlanta. The role leads culinary operations for cafeteria dining, executive retreats, conferences, receptions, weddings, and other special events. Responsibilities include menu development and execution, culinary team leadership, event logistics and food distribution, client relationships, and department financial management. The successful candidate brings event-catering experience, creativity, and strong leadership, and can deliver consistent, high-quality food in a fast-paced, high-volume environment. The position includes both office work and time in the kitchen, with work potentially taking place indoors, outdoors, and in temporary structured tents or buildings. Office duties involve desk work, meetings, screen and phone use, and frequent oral and written communication. The listed salary is $85,000–$90,000 per year, plus an 11% performance bonus. Benefits for eligible full-time employees include basic life and AD&D insurance and long-term disability at no cost, optional medical, dental, vision, life and AD&D, short-term disability, accident, critical illness, and hospitality indemnity coverage, as well as a cell phone stipend and daily meals.

Requirements

At least 4 years of experience in a culinary leadership or supervisory role.
Expert knowledge of a range of cuisines and cooking techniques.
Strong experience producing consistent food at high volume for multiple service times per day.
Ability to produce consistent, high-quality products in a high-volume environment.
Integrity in dealings with the business, community, and team.
Self-motivation, willingness to learn, and enthusiasm for fast-paced, demanding, collaborative work.
Interpersonal skills and professional demeanor to maintain a safe, equitable, and inclusive work environment.
Ability to build and maintain positive client relationships.
Excellent listening and communication skills.
Strong time-management and delegation abilities.
Dependability and follow-through on projects from inception to completion; willingness to put in the time necessary to complete tasks.
Ability to work cooperatively as a team member and communicate respectfully and effectively.
Initiative in contributing ideas, troubleshooting issues, and taking action to prevent problems.
Adaptability and ability to learn new tasks, handle changing situations, and perform under tight schedules and pressure.
Service orientation and a welcoming, friendly demeanor with guests.
Ability to perform prolonged desk and computer work, stand and move throughout a kitchen and venue, bend, lift, and reach, and lift approximately 30 pounds.

Responsibilities

Develop, cost, and execute unique, innovative custom menus.
Collaborate with the Sales Team to set menu prices.
Manage client relationships and ensure customer satisfaction and alignment with cultural expectations.
Stay current on food, beverage, and catering industry trends.
Maintain the kitchen and surrounding areas according to company standards and health code regulations.
Monitor inventory and purchase food and supplies from approved vendors.
Execute events and food service while maintaining high food quality and presentation.
Produce consistent food in a high-volume environment and across multiple service times per day.
Assist with developing and implementing creative menu items that meet company standards.
Build and maintain morale among the kitchen and culinary team.
Assist with hiring and training culinary team members.
Schedule staff and food production according to business demands.
Lead weekly BEO meetings to support communication among sales, operations, culinary, and management teams.
Oversee and coordinate client tastings, staff lunches, on-site mixers, and other events as needed.
Coordinate simultaneous events, including food preparation, distribution, and on-site execution.
Continuously update and innovate menus, including holiday, wedding, social, and corporate event menus.
Manage food costs, labor expenses, and waste to maximize profitability.
Perform other related duties as needed.
Observe safety and security standards, use equipment and materials properly, comply with personal protective equipment requirements, and report unsafe conditions or practices.