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Culinary Innovation Jobs in Georgia (NOW HIRING)

Wayne Farms LLC

Vice President of Marketing

Oakwood, GA · On-site

$300 - $450/hr

Lead the integration of marketing, R&D, culinary innovation, operations, and sales to bring new products and solutions to market efficiently and successfully. Transform Insights into Competitive ...

C PARKS CATERING & EVENTS

Be Seen First

Catering Baker

Atlanta, GA · On-site

$22 - $28/hr

Company Description "A heritage thriving on culinary innovation and excellence for over 34 years.

C PARKS CATERING & EVENTS

Be Seen First

Catering Event Staff

Atlanta, GA · On-site

$160 - $200/day

Company Description "A heritage thriving on culinary innovation and excellence for over 34 years.

K5 Hospitality

Sous Chef

Atlanta, GA · On-site

$50K - $65K/yr

Passion for high-quality food, culinary innovation, and attention to detail. * Knowledge of kitchen operations, safety standards, and inventory control. * Ability to thrive in a fast-paced, team ...

K5 Hospitality

Sous Chef

Atlanta, GA · On-site

$50K - $65K/yr

Passion for high-quality food, culinary innovation, and attention to detail. * Knowledge of kitchen operations, safety standards, and inventory control. * Ability to thrive in a fast-paced, team ...

Best in Boating

Sous Chef

Sandy Springs, GA · On-site

$65K/yr

Lead culinary innovation using fresh, local ingredients and refined techniques. * Maintain the highest standards of cleanliness, organization, and efficiency. * Manage financials, including labor ...

Gecko Hospitality

Chef de Cuisine

Atlanta, GA

$70K - $75K/yr

Collaborate with leadership on seasonal menus and culinary innovation Ideal Qualifications: * 3+ years as a CDC or Executive Sous in upscale dining * Strong leadership, organization, and calm ...

Ray's Restaurants

Sous Chef

Atlanta, GA · On-site

$48K - $64K/yr

Lead culinary innovation using fresh, local ingredients and refined techniques. * Maintain the highest standards of cleanliness, organization, and efficiency. * Manage financials, including labor ...

Ray's restaurants

Sous Chef

Atlanta, GA · On-site

$65K/yr

Lead culinary innovation using fresh, local ingredients and refined techniques. * Maintain the highest standards of cleanliness, organization, and efficiency. * Manage financials, including labor ...

Ray's Restaurants

Sous Chef

Sandy Springs, GA · On-site

$47K - $64K/yr

Lead culinary innovation using fresh, local ingredients and refined techniques. * Maintain the highest standards of cleanliness, organization, and efficiency. * Manage financials, including labor ...

Ray's Restaurants

Sous Chef

Atlanta, GA · On-site

$48K - $64K/yr

Lead culinary innovation using fresh, local ingredients and refined techniques. * Maintain the highest standards of cleanliness, organization, and efficiency. * Manage financials, including labor ...

TEI Hosp

Sous Chef

Sandy Springs, GA · On-site

$47K - $64K/yr

Lead culinary innovation using fresh, local ingredients and refined techniques. * Maintain the highest standards of cleanliness, organization, and efficiency. * Manage financials, including labor ...

Ray's Restaurants

Sous Chef

Atlanta, GA · On-site

$48K - $64K/yr

Lead culinary innovation using fresh, local ingredients and refined techniques. * Maintain the highest standards of cleanliness, organization, and efficiency. * Manage financials, including labor ...

Preserve Life Corp

Pastry Chef

Douglasville, GA · On-site

$20 - $28/hr

Career path to Head Pastry Chef, Culinary Innovation Lead, or Education Director * Continuing education support in nutrition, pastry, and wellness certifications * Access to wellness programs and ...

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Culinary Innovation information

See Georgia salary details

$7

$16

$28

How much do culinary innovation jobs pay per hour?

As of Sep 6, 2026, the average hourly pay for culinary innovation in Georgia is $16.00, according to ZipRecruiter salary data. Most workers in this role earn between $12.79 and $15.82 per hour, depending on experience, location, and employer.

What is culinary innovation?

Culinary innovation refers to the process of creating new food products, recipes, or dining experiences by combining creativity with culinary expertise. It often involves experimenting with flavors, techniques, and presentation to meet evolving consumer tastes and industry trends. Professionals in this field may work in restaurants, food manufacturing, or hospitality, collaborating with chefs and product developers to bring fresh ideas to the table. Culinary innovation helps businesses stay competitive by offering unique and exciting options to customers.

How does a professional in Culinary Innovation typically collaborate with other departments within a food company?

Professionals in Culinary Innovation regularly work cross-functionally with teams such as product development, marketing, quality assurance, and supply chain. They often translate culinary trends and consumer preferences into viable product concepts, collaborating with food scientists to ensure recipes are scalable and meet safety standards. Effective communication and teamwork are essential, as they participate in brainstorming sessions, attend product tastings, and provide culinary expertise during product launches. This collaborative environment allows them to influence multiple stages of the product lifecycle and see their ideas brought to market.

What are the key skills and qualifications needed to thrive in Culinary Innovation, and why are they important?

To excel in Culinary Innovation, you need a strong background in culinary arts, food science, and recipe development, often supported by experience in professional kitchens or a relevant degree. Familiarity with commercial kitchen equipment, food safety certifications, and product development software is typically required. Creativity, adaptability, and strong collaboration skills help drive the creation of unique dishes and successful teamwork. These abilities are crucial for developing innovative food concepts that meet market demands and maintain high-quality standards.

What is the difference between Culinary Innovation vs Food Scientist?

AspectCulinary InnovationFood Scientist
Required CredentialsCooking certifications, culinary degrees, culinary arts experienceFood science degrees, certifications in food safety and technology
Work EnvironmentCommercial kitchens, R&D kitchens, culinary labsResearch labs, manufacturing facilities, food development centers
Employer & Industry UsageRestaurants, food companies, culinary startupsFood manufacturing, research institutions, regulatory agencies

While both roles focus on food development, Culinary Innovation emphasizes creating new recipes and culinary concepts, often in a kitchen setting. Food Scientists focus on the scientific aspects of food, including safety, preservation, and formulation, typically working in research labs. Understanding these differences helps in choosing the right career path or job search focus.

What are the most commonly searched types of Culinary Innovation jobs in Georgia?

The most popular types of Culinary Innovation jobs in Georgia are:

What cities in Georgia are hiring for Culinary Innovation jobs?

Cities in Georgia with the most Culinary Innovation job openings:

Culinary Innovation jobs near you
Infographic showing various Culinary Innovation job openings in Georgia as of August 2026, with employment types broken down into 1% As Needed, 76% Full Time, 13% Part Time, 7% Contract, and 3% Nights. Highlights an 90% Physical, 4% Hybrid, and 6% Remote job distribution, with an average salary of $33,285 per year, or $16 per hour.

Chef de Cuisine - The Americano

IHG Hotels & Resorts

Atlanta, GA • On-site

$63K - $87K/yr

Full-time

Posted 26 days ago

Key responsibilities

  • Lead and oversee daily kitchen operations, ensuring the consistent execution of all menu items according to established recipes, presentation standards, and quality expectations.

  • Supervise, mentor, and develop culinary team members, including Sous Chefs, Line Cooks, and Prep Cooks.

  • Manage food and labor costs, monitor inventory, and ensure compliance with health and safety standards.

IHG rating

5.5

Company rating: 5.5 out of 10

Based on 155 frontline employees who took The Breakroom Quiz

78th of 109 rated hotels

Job description


JOB OVERVIEW
The Chef de Cuisine is responsible for leading the day-to-day culinary operations of a luxury Italian-inspired restaurant created by Celebrity Chef Scott Conant. This role champions the restaurant's culinary vision, ensuring exceptional execution of menu offerings, uncompromising quality standards, and an outstanding guest dining experience.
The Chef de Cuisine serves as the operational leader of the kitchen, directing Sous Chefs and culinary teams while maintaining the integrity of Chef Conant's culinary philosophy, recipes, presentation standards, and commitment to hospitality. This position oversees kitchen operations, staffing, training, cost controls, food safety, and culinary innovation while fostering a culture of excellence, collaboration, and continuous development.
DUTIES & RESPONSIBILITIES
Culinary Leadership & Operations
  • Lead and oversee daily kitchen operations, ensuring the consistent execution of all menu items according to established recipes, presentation standards, and quality expectations.
  • Supervise, mentor, and develop Sous Chefs, Line Cooks, Prep Cooks, Stewards, and other culinary team members.
  • Communicate daily goals, service expectations, and operational priorities while maintaining a positive and performance-driven culture.
  • Act as the culinary ambassador of the restaurant, upholding the vision and standards established by Chef Scott Conant.
  • Ensure all food is prepared and presented with precision, consistency, and attention to detail reflective of a luxury dining experience.

Team Development & Leadership
  • Recruit, train, coach, and evaluate culinary team members to support operational excellence and succession planning.
  • Foster an environment of accountability, professionalism, teamwork, and culinary passion.
  • Conduct ongoing skills training, menu education, and performance development discussions.
  • Recommend and implement disciplinary, performance, compensation, and staffing actions in accordance with company policies and procedures.
  • Build and maintain a culture of respect, inclusivity, and hospitality-centered leadership.

Culinary Excellence & Menu Execution
  • Maintain the highest standards of authentic Italian-inspired cuisine and seasonal menu execution.
  • Collaborate with the Executive Chef and culinary leadership team on menu development, recipe testing, and culinary innovation.
  • Ensure proper preparation techniques, portion standards, plating consistency, and service timing.
  • Monitor guest feedback and partner with front-of-house leadership to continuously enhance the dining experience.
  • Participate in special events, wine dinners, chef collaborations, media opportunities, and VIP guest experiences as required.

Financial Management & Cost Control
  • Manage food and labor costs while maintaining exceptional quality standards.
  • Monitor purchasing, inventory, receiving, and product utilization to maximize profitability and minimize waste.
  • Review and approve requisitions, ordering, and inventory levels to ensure operational readiness.
  • Assist with budget development, forecasting, and achievement of financial objectives.
  • Analyze food cost variances and implement corrective actions as needed.

Sanitation, Safety & Compliance
  • Ensure compliance with all federal, state, and local health regulations and food safety standards.
  • Maintain immaculate kitchen cleanliness and organization at all times.
  • Ensure proper storage, labeling, rotation, and handling of all food products.
  • Conduct regular inspections of kitchen equipment and facilities to ensure safe and efficient operation.
  • Partner with Facilities and Engineering teams to address maintenance and repair needs promptly.
  • Uphold all company, brand, and local operating standards.

Collaboration & Guest Experience
  • Partner closely with Restaurant Management, Beverage, Events, Marketing, and Guest Relations teams to deliver exceptional hospitality experiences.
  • Support private dining events, special programming, promotional initiatives, and large-format restaurant activations.
  • Engage with guests when appropriate to enhance relationships and ensure satisfaction.
  • Build strong relationships with vendors, purveyors, and local producers to secure the highest quality ingredients.

Operational Leadership
  • Prepare schedules in accordance with business needs and labor targets.
  • Ensure proper staffing levels are maintained during all meal periods and special events.
  • Serve as the senior culinary leader in the absence of the Executive Chef.
  • Perform additional duties and leadership responsibilities as assigned.

ACCOUNTABILITY
The Chef de Cuisine provides direct leadership for all back-of-house culinary operations within a luxury, high-volume restaurant environment.
This position directly supervises Sous Chefs, Line Cooks, Prep Cooks, Stewards, and other culinary professionals while maintaining responsibility for:
  • Food quality and consistency
  • Kitchen culture and employee development
  • Financial performance of culinary operations
  • Food safety and regulatory compliance
  • Menu execution and innovation
  • Guest satisfaction and culinary reputation

QUALIFICATIONS & REQUIREMENTS
Education & Experience
  • High School Diploma or equivalent required.
  • Associate's Degree, Certificate, or formal training in Culinary Arts preferred.
  • Minimum of 5 years of progressive culinary leadership experience in upscale, luxury, fine dining, or chef-driven restaurant environments.
  • Minimum of 2 years of experience as a Chef de Cuisine, Executive Sous Chef, or similar senior culinary leadership position preferred.
  • Strong understanding of Italian cuisine, regional Italian cooking techniques, handmade pastas, seasonal ingredients, and contemporary culinary trends.
  • Experience working within high-volume luxury hospitality, Michelin-level, James Beard-recognized, or chef-driven restaurant concepts preferred.

Knowledge, Skills & Abilities
  • Proven leadership and team development capabilities.
  • Exceptional culinary technique and organizational skills.
  • Strong financial acumen including labor management, food cost control, inventory management, budgeting, and forecasting.
  • Ability to remain composed and effective in a fast-paced, high-expectation environment.
  • Strong communication and interpersonal skills.
  • Ability to inspire and motivate a diverse culinary team.
  • Advanced understanding of food safety, sanitation, and HACCP principles.
  • Passion for hospitality and creating memorable guest experiences.

About Us
At IHG, we've made a promise. As one of the world's leading hotel groups, we're here to deliver True Hospitality for Good. Making our guests and colleagues feel welcome, cared for, recognised and respected - wherever they are in the world. Want to be part of the journey?
About the Team
As the world's first and most global luxury hotel brand, InterContinental Hotels & Resorts has pioneered international travel since the 1940s, we are passionate about sharing our renowned international know-how and cultural wisdom in truly impressive surroundings. We all take great pride in being genuine ambassadors of the InterContinental®️ brand and to be part of the brand you will have a thirst for travel, passion for culture and appreciation for diversity. We create inspiring experiences for those seeking a richer perspective on the world. If you'd like to embrace a world of opportunities, we'd like to welcome you to the world's most international luxury hotel brand.

What IHG employees say

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Benefits

Hours and flexibility

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About IHG Hotels & Resorts

Sourced by ZipRecruiter

Staybridge Suites is an extended stay hotel, offering elevated residential style-studios and suites, complimentary daily breakfast buffet, complimentary light bites & happy hour 3 days a week, and ample amenities to accommodate both short term and extended-stay guests. We know that being on the road means balancing work with family and friends, so we go out of our way to make your stays enjoyable while keeping you connected to what matters most.

Industry

Hospitality services

Company size

11 - 50 Employees

Headquarters location

Chandler, AZ, US

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