Executive Chef, Longleaf Restaurant

Job TypeFull-timeDescriptionAbout the Atlanta Botanical GardenThe Atlanta Botanical Garden is a world-class cultural destination dedicated to connecting people with plants and nature. The Longleaf Restaurant extends this mission through an exceptional culinary experience rooted in sustainability, freshness, and Southern hospitality, locally, sustainably sourced ingredients. Position SummaryThe Executive Chef is responsible for all food production including that used for restaurants, banquet functions and other outlets. The Executive Chef will develop menus, food purchase specifications and recipes. Supervise Back of House. Develop and monitor food and labor budgets for the kitchen. Maintain highest professional food quality and sanitation standards. Key ResponsibilitiesSchedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical, technically correct and within budgeted labor cost goalsPerforms or approves the requisition of products and other necessary food suppliesEnsures that high standards of sanitation, cleanliness and safety are maintained throughout kitchen areas at all timesEstablishes controls to minimize food and supply waste and theftSafeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principlesDevelops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling pricesConsults with the sales coordinator about food production aspects of special events being plannedPayroll Costs: Ensures proper staffing for maximum productivity and high standards of qualityControls food and food costs and inventoryEvaluates food products to assure that quality standards are consistently attainedInteracts with food and beverage management to assure that food production consistently exceeds the expectations of members and guestsEvaluates products to assure that quality, price and related goods are consistently metEstablishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipmentDevelop seasonal menus with fresh, local ingredients and work with the beverage manager Provides training and professional development opportunities for all kitchen staffReceives, reviews and approves invoicesSupervisory ResponsibilitiesInterview, select, train, supervise, counsel and discipline all employees in the kitchenProvide, develop, train, and maintain a professional work forceEnsure all services to members are conducted in a highly professional and efficient mannerEnsure a safe working environment and attitude on the part of all employees in areas of responsibilityOther skills and abilitiesAbility to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approachAbility to produce a high volume of work in a timely manner, which is accurate, complete, and of high qualityAbility to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behaviorRequirementsFour years related experience and/or training; or equivalent combination of education and experienceServSafe CertifiedKnowledgeable of industry's best practice proceduresWorking knowledge of various computer software programs (Excel, Word, etc) and restaurant POS systemsAbility to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approachAbility to produce a high volume of work in a timely manner, which is accurate, complete, and of high qualityEstablish a network of farmers, suppliers and vendorsThe above job duties and responsibilities describe the general nature and level of work for employees in this position, but this is not intended as an exclusive or all-inclusive inventory of all duties required of employees in this job. It is the policy of the Atlanta Botanical Garden to provide equal employment opportunity (EEO) to all persons regardless of age, color, national origin, citizenship status, physical or mental disability, race, religion, creed, gender, sex, sexual orientation, gender identity and/or expression, genetic information, marital status, status with regard to public assistance, veteran status, or any other characteristic protected by federal, state or local law. In addition, reasonable accommodations will be made for qualified individuals with disabilities. Atlanta Botanical Garden Core ValuesConservation: We value natural resources and ecosystems, making choices with the long-term sustainability of our planet in mindExcellence: We hold ourselves to high standards and expect commitment from each other to contribute to a positive image and reputation for the GardenInspiration: We inspire through the creation of an environment that supports imagination and expression of beauty, providing joy, delight, and a deeper appreciation of plants for everyoneIntegrity: We demonstrate honesty, transparency, accountability, trustworthiness, and ethical behavior, exercising good judgment in our actions and communicationRespect: We value the diversity of our coworkers, volunteers, and guests, holding each other in the highest regard

Created: 2026-05-09