Executive Chef

Stonebridge Hospitality Management•Atlanta, GA

11d•$80,000 - $108,000•Onsite

About The Position

The Executive Chef oversees food purchasing and preparation for the hotel's food service outlets and events. The role maintains culinary standards, supervises kitchen staff, and collaborates with other departments to provide high-quality dining experiences while managing food costs and ensuring compliance with health and safety regulations. The position is based at JW Marriott Atlanta Downtown in Atlanta, Georgia, is full-time and exempt, and reports to the Director of Food & Beverage. It supervises Culinary Team Members. The Executive Chef manages daily kitchen operations, including food preparation, menu planning, and staff supervision; ensures food quality and guest satisfaction; manages inventory, purchasing, and waste to control costs; trains and mentors staff; maintains regulatory compliance; and coordinates culinary support for events and banquets. The role also develops menus, inspects kitchen equipment and workstations, maintains vendor relationships, monitors performance, and works with the Director of Food & Beverage to meet financial and operational goals and hotel brand standards. The work is primarily indoors in kitchen and office settings, with frequent exposure to kitchen equipment, heat, and cleaning chemicals. It involves standing and walking for extended periods and lifting and carrying up to 50 pounds. Evening, weekend, and holiday work may be needed to meet business demands. Stonebridge offers medical, dental, and vision coverage; PTO; 401(k) matching; wellness support; life and disability coverage; savings accounts; tuition aid; and travel and lodging perks. Reasonable accommodations may be made for qualified individuals with disabilities. Duties may change as business needs require. Stonebridge states that applications are evaluated based on qualifications and ability to meet the role's requirements, and that openings are projected to close within 30 days of posting; this position is listed as no longer available 30 days from 2026-10-19.

Requirements

Bachelor’s degree in Culinary Arts or a related field, or equivalent experience in culinary management.
Minimum of 5 years of experience as an Executive Chef or in a similar leadership role.
Expertise in food preparation, presentation, and menu development.
Strong knowledge of food safety, sanitation, and health regulations.
Proven ability to manage food costs, control budgets, and optimize profitability.
Excellent leadership and communication skills to manage kitchen staff effectively.
Ability to work in a fast-paced environment, handle multiple tasks, and maintain attention to detail.
Ability to stand and walk for extended periods during food preparation and service.
Ability to lift and carry up to 50 pounds.
Flexibility to work evenings, weekends, and holidays as needed to meet business demands.

Responsibilities

Oversee daily kitchen operations, including food preparation, menu planning, and staff supervision.
Ensure food quality meets culinary standards and exceeds guest expectations.
Control food costs by managing inventory and purchasing and minimizing waste.
Train, mentor, and provide feedback to kitchen staff to maintain consistent quality.
Ensure kitchen compliance with health, safety, and sanitation regulations.
Collaborate with departments to plan and execute special events, banquets, and other food service needs.
Develop and update menus incorporating seasonal ingredients and current trends.
Conduct regular inspections of kitchen equipment and workstations for cleanliness and efficiency.
Maintain vendor relationships to ensure high-quality ingredient sourcing.
Monitor kitchen performance and implement improvements to enhance efficiency.
Work with the Director of Food & Beverage to meet financial and operational goals.
Ensure kitchen operations align with hotel brand standards and guest satisfaction goals.