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 #J-18808-Ljbffr