Managing Chef (Catering)

Sifted•Atlanta, GA

9d•$70,000 - $70,000•Onsite

About The Position

Sifted is seeking an emerging culinary leader to serve as Managing Chef for its Atlanta market. The role leads day-to-day kitchen execution, menu quality, team development, and operating discipline. The Managing Chef leads the Atlanta culinary team, drives production excellence, supports eater and client satisfaction, and receives close support from the District Chef while developing broader culinary leadership responsibilities. The position is based both in a commercial kitchen and on-site in client offices. It is full-time, exempt, and scheduled on weekdays, Monday through Friday. The employee must maintain a ServSafe Food Handler card, which is company-paid. Physical requirements include lifting up to 50 pounds, standing for long periods, and bending, squatting, and reaching.

Requirements

High-end restaurant experience is described as ideal; catering or banquet experience is preferred.
Demonstrated potential as emerging culinary talent and readiness to grow into greater people leadership and business ownership.
Strong batch-cooking and production-management capability, including organizing output for larger groups and multiple dietary needs.
Ability to coach, train, and hold team members accountable while fostering a supportive kitchen culture.
Strong communication skills and comfort receiving direction, incorporating feedback, and coordinating across cross-functional teams.
Sound business judgment and willingness to learn and adopt operational disciplines tied to cost control, process consistency, and client satisfaction.
Proficiency with back-of-house systems, culinary technology, Google Workspace, and basic business tools for communication, reporting, and organization.
Ability to think quickly and critically under pressure while maintaining calm, quality, and execution standards.
Must maintain a ServSafe Food Handler card; the company pays for it.
Ability to lift up to 50 pounds, stand for long periods, and bend, squat, and reach.

Nice To Haves

High-end restaurant experience.
Catering or banquet experience.

Responsibilities

Lead day-to-day culinary operations in Atlanta, ensuring food quality, production flow, presentation, and final output meet company and client expectations.
Design, prepare, and coordinate weekly menus that accommodate diverse dietary needs and support creative, consistent execution.
Manage ordering, inventory, order sheets, food costs, COGS oversight, portion control, and production planning.
Implement and reinforce standardized kitchen processes, production procedures, and culinary best practices to improve consistency and scalability.
Manage, coach, and develop the Atlanta culinary team, including staffing support, packout oversight, PTO coordination, discipline, time-card approval, and daily accountability.
Participate in discussions about eater satisfaction, business growth, and menu performance, and translate feedback into kitchen improvements.
Support rollout of new product lines, culinary practices, service enhancements, and other initiatives for the Atlanta program.
Execute and enforce quality control, sanitation, and safety standards, ensuring kitchen operations meet company and facility expectations.

Benefits

Compensation of $70,000 with bonus opportunities.
Company-sponsored health insurance plans, including a 100% company-paid HDHP; vision and dental are available as opt-in plans.
401(k) program available after six months of employment.
Unlimited paid time off.
10 paid company holidays.
Paid winter break from December 24 through January 1.
Monthly cell phone usage reimbursement.
Free lunch during meal service.
100% mileage reimbursement.
Company-paid ServSafe Food Handler card.