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

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 1

Cumming, GA

$14.25 - $17.75/hr

Reporting Structure Reports to the Kitchen Manager, Sous Chef or Executive Chef Key Responsibilities * Set-up, execute daily prep tasks, and organize your workstation efficiently. * Prepare and store ...

ClubCorp

Cook 1

Cumming, GA · On-site

$15 - $20/hr

Reporting Structure • Reports to the Kitchen Manager, Sous Chef or Executive Chef Key Responsibilities * Set-up, execute daily prep tasks, and organize your workstation efficiently. * Prepare and ...

ClubCorp

Cook 1

Cumming, GA · On-site

$14.25 - $17.75/hr

Reporting Structure • Reports to the Kitchen Manager, Sous Chef or Executive Chef Key Responsibilities * Set-up, execute daily prep tasks, and organize your workstation efficiently. * Prepare and ...

Invited Clubs

Cook 1

Cumming, GA

$14.25 - $18/hr

Reporting Structure Reports to the Kitchen Manager, Sous Chef or Executive Chef Key Responsibilities * Set-up, execute daily prep tasks, and organize your workstation efficiently. * Prepare and store ...

Gustavo's Scratch Kitchen

Be Seen First

Pizza Chef

Dahlonega, GA · On-site

$18 - $27/hr

Pizza Chef (Full-Time) Location: Gustavo's Pizza What You'll Do: * Prepare and cook pizzas to Gustavo's standards * Hand-stretch dough, prepare toppings, and operate pizza ovens * Maintain a clean ...

Invited Clubs

Dishwasher

Cumming, GA

$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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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 May 31, 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 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 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 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 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.

Do executive chefs get paid well?

Executive chefs typically earn a high salary due to their leadership role in kitchens, with pay varying based on location, experience, and establishment size. In general, they are among the better-paid positions in the culinary industry, often supplemented by bonuses and benefits. Strong management skills and culinary expertise are essential for higher compensation.

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.

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 May 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.
Line Cook - Seasons Concept

Line Cook - Seasons Concept

Big Canoe Property Owners Association

Jasper, GA

$22 - $24/hr

Full-time

Posted 19 days ago

Job description

Big Canoe POA offers you a a chance to work with our new Executive Chef...RUSSELL SLEIGHT at our newly renovated Clubhouse on Lake Sconti.
The following job description details the scope of responsibility and specific areas of responsibility regarding the Line Cook position. 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 Association (POA). The Line Cook works directly for Executive Chef RUSSELL SLEIGHT . Assisting in the prep, set up of the Ala Carte Kitchen line, and any and all Catering/ Banquet functions. Assisting in of all culinary aspects of the Big Canoe POA. The position will be tasked with the responsibility of maximizing food and beverage quality and consistency. Also, assist in providing a clean and sanitary work space (where assigned).
Working alongside the entire kitchen crew toward the goals and objectives set by Executive Chef RUSSELL SLEIGHT and the Big Canoe POA.
We are currently in need for Full time Line Cooks to open our new Seasons Concept at the Clubhouse on Lake Sconti.
Essential Functions amp; Responsibilities
  • Maintain a clean and organized work space.
  • Able to open and close the kitchen area and operate and clean all kitchen related equipment
  • Produce high quality and consistent food at the Pub, Duffer’s and all Big Canoe POA Catering events.
  • Restock items in work stations as needed throughout the shift.
  • Assist the Executive Chef in adhering to all prescribed safety and sanitation requirements, set by the local Health Department and Big Canoe POA.
  • Works to ensure all prepped and prepared products are completed to the Executive Chef’s specifications.
  • Works in concert with all Front of the House management and team members to produce a consistently great dining experience in a timely fashion.
  • Ensures all menu items are made to the Executive Chef’s specifications. All prepped product is labeled and dated correctly.
  • Line Check sheets are completed each shift at your assigned cooking station(s).
Qualifications:
To perform this job successfully, an individual should demonstrate the following qualifications:
Education and/or Experience:
  • High School diploma or equivalent
  • Line cook experience with 2-3 years working in a casual dining setting
  • Serv Safe Certification is desired
  • Must be well organized and have good time management sills
  • Must be able to take direction and be teachable
Physical Demands and Work Environment
  • Must be able to stand for prolonged periods of time.
  • Must be able to work long hours during each shift.
  • Must be able to stand and move around for long periods of time
  • Must be able to work long shifts 8-10 hours
  • Must be able to lift up to 50 pounds
  • Able to withstand changes in temperature, occasional smoke, steam heat, and work in a confined space.
Must be authorized to work in the United States. This position does not reimburse for relocation. Must be able to pass a background check and drug screen test.

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