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Executive Chef - Chido & Padre's

Executive Chef - Chido & Padre's

Southern Proper Hospitality GroupAtlanta, GA, US
30+ days ago
Job type
  • Full-time
Job description

Executive Chef

Southern Proper Hospitality Group is a multi-concept company that is seeking to hire a passionate, creative, and experienced Executive Chef to lead the kitchen operations of our Chido & Padre's Restaurant located in Atlanta GA.

Chido & Padre's transports you instantly to the colorful eateries of Oaxaca, Puebla and Sinaloa, some of Mexico's most celebrated food regions. Our colorful dining room, decorated with vivid colors and handcrafted Mexican art, sets the scene for our chefs' vibrant flavors. Taking inspiration from the culinary traditions of Mexico's heartland, we use both local and imported ingredients to create an exuberant menu that blends adventurous dishes with familiar favorites.

As a manager some of the benefits you can enjoy are :

  • 50% employee discounts for you and up to 3 guests, at our many brands!
  • Monthly dining spend allowance at all of our concepts.
  • Paid Time Off (PTO)
  • Medical, Dental, Vision, Short Term Disability, and Life and AD&D that starts the 1st day of the month following your start date.
  • And much more!

The Executive Chef will lead the kitchen operations of the restaurant through attracting, retaining, and developing staff to ensure the delivery of high-quality, cost-effective dishes. Duties include :

  • Leadership and Management :
  • The best part of being a leader is seeing your team grow and succeed. So, you will be responsible for the ongoing development of all Kitchen staff.
  • Responsible for interviewing, hiring, initial and ongoing training, discipline, employee evaluations, continuous feedback, and termination of BOH staff members.
  • Setting and achieving business plan objectives in a timely manner through the use of yearly, quarterly, monthly, and weekly objectives.
  • Manage labor costs through effective staffing of kitchen staff, while maintaining quality and effective execution of services.
  • Hold all Kitchen Operations staff accountable to business plan objectives, job performance, appearance, timeliness, and professionalism.
  • Develop and maintain preventative maintenance contracts and preventative maintenance program to include A / C, refrigeration, kitchen equipment, hoods, grease traps and other equipment as necessary.
  • Manage relationships with vendors and maintenance companies.
  • Attend and contribute to weekly manager meetings.
  • Develop relationships with regular guests and interact with
  • Kitchen / Culinary Operations :
  • Maintain product consistency by conducting inspections of seasonings, portion and appearance of food.
  • Maintain a current and thorough recipe
  • Minimize waste and maximize thorough use of food through careful inventory management.
  • Conducting price / quality comparative analysis for the procurement of inventory to manage cost and stay within budget.
  • Manage the kitchen and ensure compliance with all standards of best practices.
  • Implement seasonal and feature menu changes within concept guidelines, including prep lists and expectations of staff.
  • Executive quality service all volume levels to ensure a memorable guest experience.
  • Maintain chemicals program.

    • What We Require of You :

  • Must exemplify a high level
  • Must have the ability to work in an environment without daily direct supervision and take initiative and multi-task.
  • Must have the ability to plan, assign, and direct
  • Must possess strong analytical and problem-solving skills to include collecting and analyzing data, resulting in fiscally responsible
  • Must be able to work the hours dictated by the business and schedule set in place by the General Manager; Weekend, evening, and holiday work may be
  • Must possess the ability to expedite service at all volume levels while maintaining
  • Must have excellent communication
  • Basic Computer Knowledge
  • Advanced knowledge of food profession principles and practices
  • Experience with BOH systems, ordering, and inventory management.
  • 2+ years' experience in similar position
  • Experience developing
  • Management experience
  • Successful completion of Food Safety training required with 30 days of

    • Compliance Statement : The physical demands of typical of this position must be met by the employee to successfully perform the essential functions for the position. Reasonable accommodations may be available for individuals with disabilities. Southern Proper Hospitality is an equal opportunity employer committed to a diverse and inclusive workforce. Applicants will receive consideration for employment without regard to race, color, religion, sex (including pregnancy), age, sexual orientation, national origin, marital status, parental status, ancestry, disability, gender identity, veteran status, genetic information, other distinguishing characteristics of diversity and inclusion, or any other protected status. External hires will be subject to a background check. Qualified applicants with arrest and / or conviction records will be considered for employment in a manner consistent with federal and state laws, as well as applicable local ordinances.

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