Executive Chef

Description

As a 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.

Company Overview

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.

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 excellenc

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

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

Culinary degree or equivalent professional experience preferred

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

Benefits

Competitive Wages plus Bonus structure for Management

Comprehensive Training Program and ongoing career development

Performance-Based Career Growth

Employee Dining Discounts

Equal Employment Opportunity

Health Insurance

Dental Insurance

Vision Insurance

Life Insurance

Short-term disability

Flexible Spending Account

Paid Time Off

Required Skills

Leadership

Culinary Expertise

Teamwork

Communication

Attention to Detail

Ability to Work Under Pressure

Organizational Skills

Adaptability

Positive Attitude

Work Ethic

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