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Executive Chef Jobs in Blue Ridge, GA (NOW HIRING)

Coral Hospitality

Executive Chef

Young Harris, GA · On-site

$61K - $84K/yr

Great opportunity exists to join our team as our next Executive Chef. Job Summary: Reporting directly to the Food & Beverage Director, the Executive Chef is responsible for overseeing and directing ...

Coral Hospitality

Executive Chef

Young Harris, GA · On-site

$61K - $84K/yr

Great opportunity exists to join our team as our next Executive Chef. Job Summary: Reporting directly to the Food & Beverage Director, the Executive Chef is responsible for overseeing and directing ...

New

Big Canoe Property Owners Association

Line Cook

Jasper, GA · On-site

$18 - $20/hr

The Executive Chef has the authority to add to, take from or otherwise change the scope of responsibilities as necessary to properly manage the day-to-day operation of the Big Canoe Property Owners ...

Old Toccoa Farm Resort

Line Cook

Mineral Bluff, GA · On-site

$16 - $20/hr

Report to the executive chef and follow instructions. * Make sure food preparation and storage areas meet health and safety standards. * Clean prep areas and take care of leftovers. * Stock inventory ...

Invited Clubs

Cook 2

Cumming, GA

$16 - $19.75/hr

Reports to the Kitchen Manager, Sous Chef or Executive Chef Day-to-Day * Responsible for set-up, execution of daily prep, and organization of your workstation. * Prepare and store all food items ...

ClubCorp

Cook 2

Cumming, GA · On-site

$16 - $20/hr

Reports to the Kitchen Manager, Sous Chef or Executive Chef Day-to-Day * Responsible for set-up, execution of daily prep, and organization of your workstation. * Prepare and store all food items ...

Invited Clubs

Dishwasher

Cumming, GA · On-site

$11.75 - $15/hr

Reporting Structure Reports to the Kitchen Manager, Sous Chef or Executive Chef Day to Day Operate dishwashing machines and hand wash dishes, pots, pans, utensils, and glassware. Ensure items are ...

ClubCorp

Dishwasher

Cumming, GA · On-site

$18/hr

Reporting Structure • Reports to the Kitchen Manager, Sous Chef or Executive Chef Day to Day • Operate dishwashing machines and hand wash dishes, pots, pans, utensils, and glassware. • Ensure ...

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All JobsExecutive Chef JobsExecutive Chef Jobs in Blue Ridge, GA

Executive Chef information

See Blue Ridge, GA salary details

$34.4K

$74.7K

$111.7K

How much do executive chef jobs pay per year?

As of Jun 22, 2026, the average yearly pay for executive chef in Blue Ridge, GA is $74,678.00, according to ZipRecruiter salary data. Most workers in this role earn between $61,500.00 and $84,700.00 per year, depending on experience, location, and employer.

What are the key skills and qualifications needed to thrive as an Executive Chef, and why are they important?

To thrive as an Executive Chef, you need advanced culinary skills, menu development expertise, and significant kitchen management experience, often supported by a degree from a culinary school or equivalent professional experience. Proficiency with inventory management systems, commercial kitchen equipment, and food safety certifications (like ServSafe) is typically required. Leadership, creativity, and strong communication are essential soft skills to inspire teams and maintain high service standards. These skills ensure operational efficiency, innovation, and customer satisfaction in a fast-paced culinary environment.

What Does an Executive Chef Do?

An executive chef is the head of the entire kitchen operation of a restaurant. Executive chefs manage inventory, budgeting, menu planning, training, plating, and all kitchen staff, from sous chefs to dishwashers. They ensure the high standard of food quality and that service runs smoothly and efficiently. Executive chefs are the highest level of level of management in the kitchen, and they are ultimately responsible for its success or failure.

What are Executive Chefs?

Executive Chefs are the head of a restaurant or hotel's kitchen, responsible for overseeing all culinary operations. They develop menus, manage kitchen staff, ensure food quality, and handle budgeting and inventory. Executive Chefs also collaborate with management on menu pricing and may be involved in hiring and training staff. Their primary goal is to maintain high standards of food preparation and presentation while ensuring the kitchen runs efficiently.

What does Gordon Ramsay pay his executive chef?

Gordon Ramsay's executive chefs typically earn between $70,000 and $150,000 annually, depending on the restaurant location, experience, and responsibilities. Compensation may also include bonuses, benefits, and opportunities for career advancement within his restaurant group.

How much is an executive chef paid?

An executive chef's salary varies based on experience, location, and establishment size, but typically ranges from $50,000 to $100,000 annually. In high-end restaurants or large hotels, salaries can exceed $100,000, and many executive chefs also receive benefits and bonuses.

What does an executive chef actually do?

An executive chef oversees the entire kitchen operation, including menu planning, managing staff, ensuring food quality, and controlling costs. They coordinate between kitchen staff and management, often requiring leadership skills, culinary expertise, and certifications such as ServSafe. Their role is essential in maintaining the restaurant's standards and profitability.

What is the difference between Executive Chef vs Sous Chef?

AspectExecutive ChefSous Chef
CredentialsCulinary degree, extensive experienceCulinary degree or equivalent, experience in kitchens
Work EnvironmentOversees entire kitchen operations, manages staffAssists Executive Chef, manages specific kitchen sections
Industry UsageHigh-end restaurants, hotels, resortsAll restaurant types, including casual and fine dining

The Executive Chef is responsible for overall kitchen management, menu creation, and staff supervision, while the Sous Chef supports the Executive Chef by managing daily kitchen operations and specific sections. Both roles require culinary credentials and experience, but the Executive Chef holds a higher leadership position within the culinary hierarchy.

What are some of the main challenges Executive Chefs face when managing kitchen staff and operations?

Executive Chefs often balance creative menu development with the practicalities of managing a diverse kitchen team. Common challenges include maintaining high food quality standards during busy service periods, training and motivating staff, and handling tight budgets for food costs and labor. Effective communication is crucial, as Executive Chefs collaborate closely with restaurant management, waitstaff, and suppliers to ensure smooth operations. Adapting quickly to unexpected issues, such as equipment breakdowns or staff shortages, is also a key part of the role.

What is the highest paid chef position?

The highest paid chef position is typically that of a Executive Chef or Culinary Director in high-end restaurants, luxury hotels, or private estates, with salaries often exceeding $100,000 annually. Executive Chefs oversee kitchen operations, menu development, and staff management, and their compensation varies based on location, experience, and establishment size.
More about Executive Chef jobs
What cities near Blue Ridge, GA are hiring for Executive Chef jobs? Cities near Blue Ridge, GA with the most Executive Chef job openings:
Executive Chef jobs near you
Infographic showing various Executive Chef job openings in Blue Ridge, GA as of June 2026, with employment types broken down into 80% Full Time, and 20% Part Time. Highlights an 100% In-person job distribution, with an average salary of $74,678 per year, or $35.9 per hour.
Executive Chef

Executive Chef

Coral Hospitality

Young Harris, GA • On-site

$61K - $84K/yr

Full-time

Posted 3 days ago

Job description

Brasstown Valley Resort & Spa is the luxury mountain experience. Great opportunity exists to join our team as our next Executive Chef.
Job Summary:
Reporting directly to the Food & Beverage Director, the Executive Chef is responsible for overseeing and directing the culinary operations to ensure efficient and profitable food service. This role involves coordinating activities, training kitchen staff, and maintaining high-quality food standards.
Qualifications:
To excel in this role, candidates must demonstrate the ability to fulfill essential job duties. The ideal candidate should possess relevant knowledge, skills, and abilities. Accommodations for individuals with disabilities are available upon request. Experience with menu development and implementation.
Responsibilities:
  • Ensure quality food products and presentations according to company standards.
  • Supervise food preparations for various dining areas and events.
  • Maintain food purchasing, receiving, and storage standards.
  • Estimate daily and weekly production needs.
  • Uphold sanitation standards for food handling and equipment maintenance.
  • Collaborate on menu development with various departments.
  • Coordinate VIP amenities and strive for high guest satisfaction.
  • Monitor food production to ensure efficiency and timely service.
  • Develop special dishes and recipes as needed.
  • Train and mentor kitchen staff on best practices.
  • Establish and enforce nutrition and sanitation standards.

Supervisory Responsibilities:
Directly supervise a team of 15 to 20 employees in the Culinary Department. Responsibilities include hiring, training, performance evaluations, and conflict resolution in line with organizational policies and regulations. Manage budget including food costs and labor.
Competencies:
Successful candidates should exhibit the following competencies:
  • Customer service orientation
  • Strong interpersonal skills
  • Team player with a proactive approach
  • Ethical conduct and professionalism
  • Quality-focused and efficient work habits
  • Adaptability to changing environments
  • Strong planning and organizing abilities
  • Dependable with good attendance
  • Initiative and problem-solving skills

Education and Experience:
  • Bachelor's degree or equivalent required
  • Minimum 10 years of culinary experience
  • 5 years in a supervisory/Sous Chef role in a large kitchen and banquets

Skills:
  • Strong language skills for communication and documentation
  • Proficiency in mathematical concepts for kitchen operations
  • Problem-solving ability with limited standardization
  • Interpretation of complex instructions

Physical Demands:
The role involves standing, walking, sitting, using hands, reaching, climbing, stooping, kneeling, lifting up to 50 pounds, and sensory tasks such as tasting and smelling.
Work Environment:
The work environment is characterized by moderate noise levels typical for a kitchen setting. Reasonable accommodations can be provided for individuals with disabilities.
Competitive base salary plus incentive bonus as well as excellent benefit plans.

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