Head Chef/Kitchen Manager

About The Roux

The Roux Seafood Kitchen is a new upscale casual dining experience rooted in the soul of Louisiana Cajun and Creole cooking, in one of the city's most culturally vibrant corridors Old Fourth Ward. We are building a restaurant that honors the heritage of Southern coastal cooking while creating a world-class experience for Atlanta diners. This isn't a chain. This isn't a concept built in a boardroom. The Roux is a labor of love, and we're looking for culinary leadership that understands the difference.

The Opportunity
In this pivotal role, you will oversee all kitchen operations, ensuring exceptional food quality, safety, and service standards are met consistently. Your leadership will inspire creativity, foster teamwork, and drive excellence in every aspect of food production and management. This position offers an exciting opportunity to shape the culinary culture at The Roux while maintaining a vibrant, efficient kitchen environment that delights guests and supports staff development. We're looking for someone who leads with both technical mastery and genuine hospitality a chef who runs a tight ship without losing the warmth that makes Southern cooking what it is.

Responsibilities

• Lead and manage all aspects of kitchen operations, including food preparation, cooking, and presentation to uphold high standards of quality and consistency.
• Supervise kitchen staff, including cooks, chefs, and support personnel, fostering teamwork and professional growth through effective training and mentorship.
• Oversee menu planning and development, incorporating innovative dishes while ensuring alignment with dietary restrictions and customer preferences.
• Maintain rigorous food safety and sanitation standards in compliance with health regulations; conduct regular inspections and staff training on proper handling procedures.
• Manage inventory control, including ordering supplies, monitoring stock levels, minimizing waste, and optimizing food costs.
• Coordinate catering events, banquets, and special functions by overseeing food production timelines and ensuring seamless service delivery.
• Implement shift management strategies to ensure smooth daily operations, including staffing schedules, quality control checks, and troubleshooting operational issues.

Qualifications

• 5+ years of progressive culinary experience with at least 2 years in a Head Chef or Ktichen Manager role
• Deep fluency in Southern, Gulf Coast, Seafood, or Creole cooking traditions
• Proven track record managing BOH teams of 6 or more in a high-volume, restaurant environment
• Strong financial acumen you know your food cost, you manage it, and you own it
• Extensive knowledge of food industry standards including food safety protocols, inventory management, and food handling procedures. (ServSafe certification)
• A collaborative spirit and genuine investment in developing your team's craft
• Join us to lead a vibrant culinary team where your expertise will elevate our dining experience! We value energetic leaders who thrive on innovation, uphold the highest standards of food safety and quality, and are passionate about creating memorable guest experiences through exceptional cuisine.

Pay: From $65,000.00 per year

Benefits:

• Food provided
• Paid time off

Work Location: In person