$17 - $20 per hour
Monday Night Brewing is an award-winning craft brewery based out of Atlanta, with a distribution footprint across Georgia, Alabama, and Tennessee. We currently operate two taprooms in Atlanta, GA, a brewpub in Birmingham…
Hospitality & Food · Atlanta, GA
Chef jobs in Atlanta, GA
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
954
Open roles today
$19–$54/hr
Typical pay range
$61k
Median, full-time
5
Fresh in this list
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01
Open chef roles
12 shown of 954 · sorted by freshness
$18 - $22 per hour
Monday Night Brewing is an award-winning craft brewery based out of Atlanta, with a distribution footprint across Georgia, Alabama, Tennessee, and North Carolina. We currently operate two taprooms in Atlanta, GA, a brewp…
$85k - $90k
Position Title: Executive Chef Location: Atlanta, GA Salary: $85,000 - $90,000 A family of companies and experiences As the leading foodservice and support services company, Compass Group USA is known for our great peopl…
Job DescriptionWorkplace Hospitality builds dining and hospitality programs that work, day after day. Chef- led menus designed around the people and the operational reality of each space. Reliable across locations, consi…
$65k
Executive Chef Side Saddle Wine Saloon Compensation: $65,000 annually Status: Full-Time, Salaried Leadership Reports To: General Manager PTO: 5 days + birthday + christmas Health & Wellness Benefit: $320/month contributi…
few things in life get you more excited than a perfect southern biscuit. As a Pastry Cook, you’ll get to learn from a seasoned Pastry Chef; you’ll prep and bake pastry and baked goods, executing the Pastry Chef’s vision…
Chef de CuisineHospitality Starts Here: Welcome to The Indigo Road Hospitality Group (IRHG) , where hospitality is more than a job; it's a family, a lifestyle, and an exciting journey. We believe that by taking care of y…
plate has the potential to create a memory that lasts a lifetime for our guests. To deliver all this and more, we're looking for a Chef Demi on our Breakfast team with a passion for presentation, dedication to flavour an…
Mission + Market is a chef- driven contemporary American restaurant located in the heart of Buckhead. Since opening in 2018, the restaurant has built a devoted following for its inspired menu, inventive technique, and wa…
Job Summary The Chef de Partie is responsible for overseeing and executing all culinary operations within an assigned kitchen station during the PM shift. This position plays a key role in delivering exceptional food qua…
The Executive Chef will be a dynamic self-starter, responsible for menu planning, financial management, execution of exemplary guest experience, and continuous training, development and accountability of the team, aimed…
Capital City Club Assistant Pastry Chef Overview Capital City Club -Brookhaven's Culinary Department is looking to hire an enthusiastic, self-motivated, and team-focused individual for a Full-time Pastry Cook position. T…
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What chefs earn in Atlanta
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $19–$25 | $39k–$51k |
| Mid level | $25–$34 | $51k–$71k |
| Senior | $33–$54 | $69k–$112k |
Adjusted for the Atlanta market from national ranges.
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What employers ask for
The skills these listings keep naming
Menu developmentFood cost controlLine and station managementKnife skills and techniqueFood safety (ServSafe)Inventory and orderingStaff training and schedulingCalm under pressure
04
Interview questions worth rehearsing
With the thing the interviewer is actually listening for
How do you build a menu that balances creativity with food cost?
Talk about costing every dish, cross-utilizing ingredients, and hitting a target cost percentage. Numbers alongside taste is what owners want to hear.
Walk me through how you run a Saturday night service.
Describe your pre-service checks, expo communication, and how you keep the line calm when tickets stack. Rhythm and composure, not heroics.
How do you handle a cook who is talented but unreliable?
Show a fair sequence: direct conversation, clear expectations, and consequences that protect the rest of the crew. Leadership is the question underneath.
What food cost and labor cost percentages have you run?
Give real numbers with context for the concept. Knowing your percentages cold separates chefs from cooks who got promoted.
Tell me about a dish that failed on the menu. What did you do?
Pick a real one, explain how you read the sales data and feedback, and what replaced it. Ego-free iteration is the mark of a working chef.
How do you maintain consistency across shifts you are not working?
Mention recipe documentation, plating photos, tasting during prep, and training sous chefs to hold the standard. Systems, not presence.
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Resume tips that move the needle
For chefs specifically — generic advice costs you here
01
Lead with food cost and labor percentages you achieved, not just kitchens you ran.
02
List your ServSafe Manager certification and any state food handler requirements.
03
Name notable kitchens, chefs, or concepts you trained under; lineage matters in this trade.
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Quantify volume, such as covers per night or catering headcounts you executed.
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Include menu development wins, like a dish or menu that lifted sales measurably.
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Where this role goes
Typical progression
01
Line Cook
02
Sous Chef
03
Chef de Cuisine
04
Executive Chef
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