Chef de Cuisine

Little River Farms Hospitality Group | North Atlanta Wedding & Special Events Hospitality

Little River Farms Hospitality Group is a premier North Atlanta wedding and special events company with award-winning venues and highly rated in-house food and beverage catering. We create memorable events through thoughtful hospitality, fresh cuisine, polished service, and a strong commitment to helping clients bring their vision to life.

We are seeking an experienced, organized, and hands-on Chef de Cuisine to lead daily culinary operations for our event-driven kitchen. This role is ideal for a culinary professional who thrives in a fast-paced catering and events environment, understands high-volume production, and can deliver consistent, beautifully presented food while developing a strong back-of-house team.

The Chef de Cuisine will report to the Director of Culinary and work closely with the culinary, sales, planning, and operations teams to ensure menu execution, guest satisfaction, food quality, kitchen organization, and profitable event production.

Position Overview

As Chef de Cuisine, you will oversee food preparation, event production, inventory, labor control, hiring, training, sanitation, equipment care, and overall leadership of the back-of-house team. You will ensure every menu item is prepared consistently, served on time, and presented according to Little River Farms Hospitality Group standards.

Key Responsibilities

• Lead kitchen operations for weddings, corporate events, private events, tastings, and internal hospitality needs.
• Execute high-quality menus with strong attention to flavor, consistency, timing, temperature, and presentation.
• Plan and organize prep schedules, production timelines, station assignments, and event-day execution plans.
• Hire, train, schedule, coach, and develop kitchen team members while maintaining clear standards and accountability.
• Partner with the Director of Culinary on menu development, seasonal offerings, custom menus, tastings, and recipe standards.
• Lead client menu tastings and communicate food options with confidence, professionalism, and hospitality.
• Manage food cost, labor cost, purchasing, inventory, waste reduction, and portion control to support profitability.
• Maintain a clean, organized, safe, and sanitary kitchen in compliance with food safety standards.
• Ensure kitchen equipment is properly used, maintained, cleaned, and reported for service when needed.
• Resolve operational challenges quickly and professionally during both preparation and live event service.
• Collaborate with sales, planning, service, and venue operations teams to deliver seamless event experiences.
• Maintain a positive, professional, solutions-oriented approach with team members, clients, vendors, and guests.

Qualifications

The ideal candidate is dependable, self-motivated, detail-oriented, and passionate about excellent food, thoughtful hospitality, and team leadership. This person should be comfortable balancing culinary creativity with operational discipline in a high-volume events environment.

• Minimum 3 years of culinary leadership experience as a Chef de Cuisine, Executive Sous Chef, Executive Kitchen Manager, Executive Chef, Banquet Chef, or comparable role.
• Experience in catering, events, fine dining, upscale casual dining, banquet production, or high-volume hospitality strongly preferred.
• Strong understanding of cooking methods, ingredients, kitchen equipment, prep systems, production timelines, and event execution.
• Proven ability to lead, train, motivate, and hold kitchen teams accountable.
• Demonstrated ability to manage food cost, labor cost, inventory, purchasing, and waste control.
• SERV Safe Manager or equivalent food safety certification required or ability to obtain promptly.
• Culinary degree or related certification is preferred, but comparable experience will be considered.
• Working knowledge of Microsoft Office and restaurant, catering, inventory, scheduling, or POS systems preferred.
• Ability to work a flexible schedule, including evenings, weekends, holidays, and peak event periods.
• High school diploma or GED required.

What We Offer

You will join an established, growing hospitality company with a collaborative culture focused on customer service, innovation, quality, and a positive team environment. We value culinary professionals who take pride in their work and want to help create exceptional event experiences.

• Competitive salary
• Paid vacation
• Health insurance allowance
• Career growth opportunities
• Supportive leadership and a team-oriented work environment

Position Details

• Job Type: Full-time
• Schedule: Flexible schedule based on event needs, including evenings and weekends
• Location: In person
• Compensation: Starting base salary of $68,000-$72,000