$21 - $23 per hour
Your Day to Day As a Chef de Partie, you will oversee a designated section of the kitchen, ensuring the highest standards of food quality, consistency, presentation, and cleanliness. Working closely with the Sous Chef an…
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.
1,839
Open roles today
$19–$54/hr
Typical pay range
$61k
Median, full-time
3
Fresh in this list
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01
Open chef roles
12 shown of 1,839 · sorted by freshness
$21 - $23 per hour
Your Day to Day As a Chef de Partie, you will oversee a designated section of the kitchen, ensuring the highest standards of food quality, consistency, presentation, and cleanliness. Working closely with the Sous Chef an…
Job Description Kitchen Team – Pizza Baker Reports to General Manager/Manager on Duty Summary of Position You are the essence of Mellow, the calm before the storm, the one we count on to make sure our legendary pizzas an…
$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…
$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…
$79.41k - $99.26k
Description Concord Hospitality is seeking a creative and experienced Executive Chef to lead our culinary team and elevate the dining experience across our hotel. The ideal candidate is a hands-on, visionary leader who e…
chicken al carbonâ at its core in a vibrant, super-casual atmosphere. Little Rey is looking for a detail-oriented Executive Sous Chef! The Executive Sous directly oversees the day-to-day operations of all areas of the ki…
$18 - $23 per hour
hospitality — think upscale-casual polish with the discipline of a country club or fine-dining kitchen behind it. We're looking for a Chef de Partie who takes pride in consistency, precision, and craft, and who wants to…
matter deeply to us. We work together, support one another, and create a space where everyone feels welcome. As a Pizza Cook/Pizza Chef , you’ll bring our kitchen experience to life through quality-driven cooking, consis…
$65k - $75k
Magazine has named it a Top 125/APEX Award Training Organization. Morrison has more than 1,600 registered dietitians and 1,200 executive chefs, and serves more than 600M meals annually. Job Summary This individual will b…
Job Description Job Description The Buckhead Life Restaurant Group —one of the nation’s premier hospitality organizations—is actively seeking experienced Line Cooks, Pantry/Garde Manger professionals, and Pastry Cooks to…
Job Description Job Description A lead line cook/sous chef is tasked with ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs with service. Candidates for this role need to be comforta…
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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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