About this opportunity
Landed lists this Executive Chef opportunity in peachtree city, Georgia. Review the employer’s description below for duties, qualifications and application requirements.
Job description
ITL GROUP – EXECUTIVE CHEF – RESTAURANT JOB DESCRIPTION
ITL Group is a hospitality company rooted in chef-driven concepts, thoughtful beverage programs, and genuine guest connection. Our restaurants combine culinary excellence with polished, welcoming service to create memorable dining experiences. Founded in the Town at Trilith, ITL Group operates within a creative, community-focused environment adjacent to Trilith Studios. ITL Group is committed to professionalism, accountability, inclusion, and continuous improvement across all operations.
Position Summary
The Executive Chef is responsible for the overall leadership, direction, and execution of all culinary operations. This role oversees menu development, food quality, kitchen operations, cost controls, staff leadership, and regulatory compliance while upholding ITL Group’s culinary standards and brand identity. The Executive Chef works collaboratively with the General Manager, Food & Beverage leadership, and marketing teams to deliver exceptional guest experiences and drive operational and financial success.
“At ITL Group, great leaders don’t just manage operations—they build teams, develop people, and create experiences that guests remember.”
ITL GROUP – LEADERSHIP & MANAGEMENT QUALITIES
At ITL Group, leadership is defined not just by results, but by how those results are achieved. All managers and chefs are expected to embody the following qualities, ensuring alignment with our values of hospitality first, integrity and respect, consistency, growth, teamwork.
Ownership & Accountability
Takes full responsibility for results—financial, operational, and cultural
Holds self and team accountable to standards without exception
Addresses issues directly, promptly, and professionally
Follows through on commitments and communicates outcomes
Leadership Through Example
Sets the tone for professionalism, work ethic, and integrity
Demonstrates standards in real time—on the floor and in the kitchen
Maintains composure under pressure and leads with confidence
Models the behavior expected from the team
Emotional Intelligence & Self-Awareness
Seeks to understand before reacting
Accepts feedback openly and adjusts behavior when needed
Recognizes that team perception matters and actively works to improve it
Communicates with clarity, respect, and intention
Team Development & Culture Building
Actively coaches, mentors, and develops team members
Creates an environment of trust, respect, and inclusion
Identifies talent and builds future leaders
Addresses toxic behaviors immediately to protect the culture
Communication & Alignment
Ensures clear, consistent communication across FOH and BOH
Aligns expectations before execution—no surprises for the team
Shares information proactively with leadership and staff
Encourages open dialogue and collaboration across departments
Guest-Centric Mindset
Prioritizes the guest experience in every decision
Teaches teams how to read and adapt to different guests
Ensures service and culinary execution align with brand standards
Personally engages with guests to build relationships and gather feedback
Operational Excellence & Consistency
Upholds systems, standards, and procedures without compromise
Balances consistency with the ability to adapt when appropriate
Ensures execution matches the vision—every shift, every plate, every interaction
Drives continuous improvement in all areas of the operation
Business Insight
Understands how decisions impact profitability and performance
Manages labor, cost controls, and productivity effectively
Uses data and reporting to guide decisions
Thinks like an owner when evaluating opportunities and challenges
Adaptability & Problem Solving
Stays solution-oriented in high-pressure situations
Adjusts approach based on business needs and guest flow
Anticipates challenges and acts proactively
Embraces change and leads others through it
Integrity & Professional Standards
Operates with honesty, transparency, and fairness
Enforces policies consistently and appropriately
Maintains a high level of personal and professional discipline
Protects the brand, the team, and the guest experience at all times
Collaboration Between FOH & BOH Leadership
Works as a unified leadership team—no silos
Aligns on expectations for service, pacing, and execution
Supports each other’s teams to achieve shared goals
Resolves conflicts professionally and privately
Commitment to Continuous Improvement
Constantly looks for ways to improve systems, people, and performance
Seek feedback from guests, peers, and leadership
Invests in training, education, and personal growth
Drives a culture where learning never stops
Professional Standards & Kitchen Appearance
The Executive Chef must uphold the highest standards of sanitation, food safety, and personal hygiene in accordance with health department regulations and company policies.
Professional Appearance:
Clean, professional chef attire
Closed-toe, non-slip kitchen shoes
Proper grooming and hygiene at all times
Adherence to all food safety and sanitation standards
Core Responsibilities
Culinary Operations & Quality Control
Oversee all day-to-day culinary operations across the restaurant
Ensure consistent execution of menu items with exceptional quality and presentation
Visually inspect and select only the freshest, highest-quality ingredients
Ensure proper food preparation, portioning, plating, and timing standards
Demonstrate new cooking techniques, equipment, and culinary trends
Menu Development & Innovation
Create and maintain seasonal, rotating menus featuring local and hyper-local ingredients
Collaborate with the Food & Beverage Director and management team on menu concepts and pairing strategies
Write, maintain, and update all recipes, menu specifications, production guides, and photographs
Develop strong relationships with local farmers, purveyors, and vendors
Source premium products while negotiating competitive pricing
Leadership & Team Development
Lead, train, and mentor all kitchen staff and culinary leadership
Set performance standards and conduct regular evaluations
Foster a culture of accountability, teamwork, and continuous improvement
Coordinate quarterly training plans and testing for BOH and FOH teams
Lead by example with integrity, humility, and professionalism
Maintain an open-door policy and encourage collaboration across departments
Financial & Administrative Management
Manage food cost, labor cost, and kitchen-related expenses
Prepare requisitions and oversee purchasing for all culinary needs
Maintain proper inventory levels and oversee monthly and spot inventories
Analyze financial and operational reports and implement corrective actions
Accurately complete administrative duties including scheduling, payroll input, disciplinary documentation, and reporting
Compliance, Safety & Maintenance
Ensure compliance with all health, safety, and food service regulations
Monitor proper receiving, storage, labeling, dating, and rotation of food products
Ensure all kitchen equipment is clean, functional, and well-maintained
Submit maintenance requests and work orders as needed
Guest Experience & Brand Representation
Interact with guests to build rapport and gather feedback
Respond promptly and professionally to guest concerns
Review guest surveys and share insights with the culinary team
Provide timely content submissions for marketing and social media initiatives
Participate in weekly management meetings and contribute to the culinary vision
Qualifications
Minimum 5 years of progressive culinary leadership experience
Prior Executive Chef or Senior Sous Chef experience preferred
Strong knowledge of food production, cooking techniques, and kitchen operations
Working knowledge of POS systems and inventory management tools
Food Handler or Food Safety Certification required
Strong leadership, communication, and organizational skills
Demonstrated business acumen with the ability to manage costs and budgets
Physical & Scheduling Requirements
Ability to stand and walk 10+ hours per shift
Ability to lift up to 50 pounds
Ability to perform repetitive physical motions including bending, twisting, reaching, and squatting
Exposure to hot and cold temperatures, wet and dry conditions, and cleaning chemicals
Ability to safely operate kitchen tools and heavy equipment
Flexible availability including nights, weekends, and holidays
Scheduling expectation: This is a full-time leadership role averaging 55 hours per week, based on business needs.
Additional Expectations
At ITL Group, all leaders wear multiple hats. The Executive Chef may be required to assist in areas outside this job description as business needs evolve, supporting the success of the team and the guest experience.
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Who can apply
Review the original listing for work authorization, qualifications and employer requirements.