Chef Jobs in Mableton, GA (NOW HIRING)

Job Purpose:

The Chef Manager is responsible for supporting the direction and delegation of duties, and performance results under the directives of the District Manager and the operations team. The Chef Manager is responsible for managing the culinary and kitchen operations staff, and the overall compliance with HACCP, Food Safety and D365 specifications associated with Air Culinaire Worldwide food production orders. They will facilitate and in a hands-on manner, direct and coordinate the physical duties and orchestration of Air Culinaire activities and job functions in support of his or her District Manager. 

The Chef Manager conducts these duties and initiatives in a manner that’s aligned and compliant with company policy and procedures and verifies his or her markets qualitative and financial P&L performance and scheduled profitability. The Chef Manager will drive all performance and efficiency standards within the market and assist the District Manager and his/her team in achieving the company’s mission and operational 

The Chef Manager will be an on-site problem solver in the event of situations arising that requires immediate action, and the Executive Chef will be the authority to make decisions to solve the problem following company procedures related to customer satisfaction, safety, and cost.  

The Chef Manager will also be directly accountable for the execution of local sales and promotional efforts, client engagement, personal relationships, and outstanding customer service and client loyalty performance standards. The Chef Manager will actively participate in promotional activities and client facing relationship building efforts that result in enhancements to revenue, quality, world-class Guest Service, and employee/customer relations.

Responsibilities and Associated Duties:

Under the direction of the District Manager, the Chef Manager will be responsible for managing the quality of work performance of the team while supporting global communications, operations standards and delivery of business functions in his or her market, to meet the demands of our clientele, as well as the market performance expectations of Air Culinaire; this includes assurance of performance standards, product specifications, accuracy, training and upholding the culinary expertise required in all kitchens. The Chef Managers primary responsibility is to manage all aspects of the kitchen and culinary staff. In addition, the Chef Manager will manage the kitchen food purchasing, specifications, labor and culinary operations to achieve the highest quality of cuisine and profitability while maintaining Air Culinaire Worldwide Standards. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  

The Chef Manager will support the District Manager, and Senior Director of Operations and Sales team to consistently communicate, report, collaborate and adhere to procedures to deliver exceptional guest experiences to every client within the Air Culinaire system. ACW is utilizing Shipday for all its logistical information. All employees who are organizing or delivering catering are required to use Shipday for all order logistics and deliveries to include delivery photo at point of delivery and the name of the recipient at point of delivery.

Measures of Success:

- Sales & Service Goals- success will be measured using the “Local Sales Plan”, which are established by the Sales team annually, just prior to the new Fiscal Year starting which include:

- Recruit new top performing team members as well as directing new Catering Revenue Streams and Aviation Catering Clients – New Sales & Service Opportunities directly or through Catering Specialists & Sales team.

- Specific Job Responsibility Performance through communication, collaboration and attendance of all required meetings, training sessions and succession planning initiatives

- Stellar Guest-Customer Service & Achieving Monthly Reports & Operational Success in Minimum Standard Performance ratings.

- Integrity & Accountability in Service, Communication, Client Relations & Revenue Generation Performance Metrics

- Entrepreneurial Spirit

- Teamwork & Team Building Commitment to consistently improve local operational performance & standards.

Knowledge, Experience and Skill Requirements

• Responsible for supporting District Manager’s operational directives, kitchen accuracy, office administration, personnel, local clients, facility, capital assets, government compliance and corporate requirements.

• Supports quality and execution of catering operation, supervises and trains staff, oversees the quality and accuracy of preparation and service of food and concierge services.

• Manager is to be compliant with State labor law on the employee’s right to take a meal break, and a rest break, where applicable. Required documentation is to be completed and maintained per labor law and/or company policy.

• Responsible for supporting the District Manager in operational execution of all culinary events, including regional menu coordination, leads and creates plans for staff training, development, and approving payroll records.

• Supports District Manager, Payroll Department, HR, IT & Finance in processing Payroll/Labor, scheduling, performance reviews, training, hiring, discipline and all related paperwork on time and accurately.

• Responsible for supporting the District Manager in maximizing the kitchen’s financial performance in accordance with all established quality performance standards, corporate guidelines, and budgets.

• Responsible for managing kitchen adherence to execute corporate guidelines in maintaining operations, HACCP/food safety & premium quality, customer communication, relations, satisfaction, and timely delivery.

• Assists DM in local sales promotions, client relationship visits, communicating and recording- reporting inventory, and all local purchasing and receiving policies and procedures.

• Manages cleaning and maintenance of all company assets and arranges for repairs, contracts, and other services.

• Supports District Manager in Investigating and resolving food and service-related complaints and Process Events

• Manages the HACCP, health and safety regulations standards required in their market.

• Assists District Manager in communicating, implementing, and enforcing corporate policies and procedures.

• Supports District Manager in Sales & Marketing initiatives as directed by the Company.

• Supports District Manager in communicating and maintaining client relationships with local client base.

• Directly manages and enforces Air Culinaire’ s Standard Operating Procedure (SOP) as the primary operations document while business operations. The SOP contains specific procedures that provide consistent service levels for clients, as well as provides internal communication/reporting timelines and methods.

• Report timesheets, operations checklists, and operational performance reports for DM, for all personnel as needed for operations and payroll purposes.                                                                                                                                 

Requirements

• A culinary degree or equivalent experience in a professional kitchen environment within catering or fine dining establishment is required.

• A current Serve Safe Food Handling Certificate and Allergen Certificate.

• Strong experience in food purchasing/ordering, inventory, setting up par levels, recipe selection, culinary preparation methods and knife skills are essential.

• Other required experience includes food and equipment safety as well as strong knowledge of food production.

• Individual must possess excellent verbal and written communications skills, as well as be proficient in email, internet use, and basic office software programs.

• Must have demonstrated the ability to manage and maintain customer accounts, as well as pay attention to detail.

• Must be able to demonstrate strong Managerial skills, including team building, hiring, skills training, disciplining, performance reviews, cross-training and employee development.

• The Chef Manager must have an excellent driving record and valid driver’s license and be able to pass a FAA on-ramp security clearance and pre-employment and random drug and alcohol screenings. 

Benefits Package:

• Air Culinaire Worldwide employees have the flexibility to design the benefit selections best suited for their needs. 
• Full Time employees are eligible for healthcare and supplemental benefits on the first day of the month, following 30 days of employment. 
• 401 (K) Retirement Plan with a discretionary 100% employer match of the first 6% of participant contributions. 
• Plan entry is the first day of the month following 30 days of employment. 
• Three (3) medical plans to choose from, with an excellent employer contribution.
• Available Dental and Vision insurance 
• Company paid basic life insurance, with the option to elect additional voluntary term life.
• Company paid short-term and long-term disability insurance.
• Available supplemental benefits, including critical illness, accident insurance, hospital indemnity insurance and pet insurance.
• Health Savings Account and Flexible Spending Account available (for eligible plans)
• Generous Vacation Program for full time employees
• Employee Assistance Program (EAP)
• See our benefits here 2026 Benefits Guide
• Watch Me To Learn About How Exciting it is to Work for Air Culinaire Worldwide

Final candidate for the position will be required the following:

• Pre- employment background check
• Pre-employment Drug Test
• MVR (if applicable to the position)
• E-Verify

Disclaimer: 

This position description highlights a general description of duties and responsibilities. Employee(s) may be assigned other duties, in addition to or in lieu of those described herein, and any duties are subject to change at any time, according to the needs of the location or Company.

Air Culinaire Worldwide, LLC. does not discriminate in any way to deprive any person of employment opportunities or otherwise adversely affect the status of any employee because of race, color, religion, sex, sexual orientation, genetic information, gender identity, national origin, age, disability, citizenship, veteran status, or military or uniformed services, in accordance with all applicable governmental laws and regulations.