Executive Chef

Legacy Management and Investment Group LLC•Atlanta, GA

1d•Onsite

About The Position

As an Executive Chef, you will lead culinary operations, drive creativity, and ensure excellence in a high-volume kitchen. The ideal candidate is a strong leader with proven experience in back-of-house management, passionate about quality, and committed to creating memorable dining experiences. TEI Hospitality is hiring to join our team! Ray’s on the River is an award-winning Atlanta institution, renowned for prime steaks, fresh seafood, fine wines, and gracious hospitality. Set against the backdrop of the Chattahoochee River, we are committed to delivering excellence on every plate and in every guest interaction.

Requirements

Proven experience as an Executive Chef or senior culinary leader in an upscale or fine dining environment
Demonstrated ability to lead high-performing teams while maintaining a culture of professionalism, discipline, and respect
Deep understanding of refined culinary techniques, seasonal menu development, and premium ingredient execution
Strong financial acumen with experience managing food cost, labor, inventory, and overall kitchen profitability
Commitment to consistency, attention to detail, and delivering an exceptional dining experience on every plate
Excellent leadership, communication, and organizational skills with the ability to perform under pressure
Experience collaborating cross-functionally to support seamless guest experiences from kitchen to table
Ability to create memorable dining experiences and WOW moments
Skilled in coaching, scheduling, and driving continuous improvement
High school diploma or GED required
Must be authorized to work in the USA with proper documentation
Minimum age: 18; ability to obtain necessary licenses or permits
Ability to stand for extended periods and work in a fast-paced environment
Flexible schedule including nights, weekends, and holidays

Nice To Haves

Culinary degree or equivalent professional experience preferred

Responsibilities

Lead the development and execution of seasonally driven, high-quality menus aligned with Ray’s standards
Ensure consistency in flavor, presentation, and execution across all service periods
Uphold a culture of excellence in plating, technique, and attention to detail
Stay current on culinary trends while honoring the timeless, elevated style of Ray’s cuisine
Maintain strict adherence to all health, safety, and sanitation standards
Drive strong financial performance through disciplined food and labor cost management
Oversee inventory, purchasing, and vendor partnerships with a focus on quality and consistency
Control waste and ensure proper portioning to maximize profitability
Maintain a clean, organized, and fully functional kitchen environment
Lead, hire, and develop a high-performing culinary team committed to excellence
Foster a professional, respectful, and accountability-driven kitchen culture
Set clear expectations and provide ongoing coaching, feedback, and development
Build schedules that support both operational needs and team success
Partner closely with front-of-house leadership to deliver seamless, polished service
Support menu-driven marketing and seasonal initiatives that enhance the guest experience