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Executive Chef Jobs in Perry, GA (NOW HIRING)

Compass Group

PRODUCTION SUPERVISOR

Macon, GA · On-site

$25/hr

With more than 31,000 dedicated team members, including 1,600 registered dietitians and 1,200 executive chefs, we empower and uplift each other by working together, take responsibility for our ...

Compass Group

CASHIER/FOOD SERVICE WORKER

Macon, GA · On-site

$18.85/hr

With more than 31,000 dedicated team members, including 1,600 registered dietitians and 1,200 executive chefs, we empower and uplift each other by working together, take responsibility for our ...

Compass Group

FOOD SERVICE UTILITY (FULL TIME)

Macon, GA · On-site

$18.85/hr

With more than 31,000 dedicated team members, including 1,600 registered dietitians and 1,200 executive chefs, we empower and uplift each other by working together, take responsibility for our ...

Compass Group

FOOD SERVICE UTILITY

Macon, GA · On-site

$18.85/hr

With more than 31,000 dedicated team members, including 1,600 registered dietitians and 1,200 executive chefs, we empower and uplift each other by working together, take responsibility for our ...

Compass Group

COOK (ON CALL)

Macon, GA · On-site

$18.85/hr

With more than 31,000 dedicated team members, including 1,600 registered dietitians and 1,200 executive chefs, we empower and uplift each other by working together, take responsibility for our ...

Compass Group

COOK

Macon, GA · On-site

$18.85/hr

With more than 31,000 dedicated team members, including 1,600 registered dietitians and 1,200 executive chefs, we empower and uplift each other by working together, take responsibility for our ...

Compass Group

LINE SERVER

Macon, GA · On-site

$18.85/hr

With more than 31,000 dedicated team members, including 1,600 registered dietitians and 1,200 executive chefs, we empower and uplift each other by working together, take responsibility for our ...

Compass Group

COOK (PART TIME)

Byron, GA · On-site

$18.85/hr

With more than 31,000 dedicated team members, including 1,600 registered dietitians and 1,200 executive chefs, we empower and uplift each other by working together, take responsibility for our ...

Compass Group

COOK

Byron, GA · On-site

$18.85/hr

With more than 31,000 dedicated team members, including 1,600 registered dietitians and 1,200 executive chefs, we empower and uplift each other by working together, take responsibility for our ...

Compass Group

COOK (ON CALL)

Macon, GA · On-site

$18.85/hr

With more than 31,000 dedicated team members, including 1,600 registered dietitians and 1,200 executive chefs, we empower and uplift each other by working together, take responsibility for our ...

Compass Group

LINE SERVER (ON CALL)

Macon, GA · On-site

$18.85/hr

With more than 31,000 dedicated team members, including 1,600 registered dietitians and 1,200 executive chefs, we empower and uplift each other by working together, take responsibility for our ...

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All JobsChef JobsExecutive Chef JobsExecutive Chef Jobs in Perry, GA

Executive Chef information

See Perry, GA salary details

$36.1K

$78.4K

$117.3K

How much do executive chef jobs pay per year?

As of Aug 20, 2026, the average yearly pay for executive chef in Perry, GA is $78,368.00, according to ZipRecruiter salary data. Most workers in this role earn between $64,500.00 and $88,800.00 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 is an executive chef?

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 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 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 does an executive chef get paid?

The average salary for an executive chef varies depending on location and establishment but typically ranges from $50,000 to $100,000 annually. Experienced executive chefs in high-end restaurants or large hotels can earn over $100,000, often supplemented with bonuses and benefits. Strong leadership, culinary skills, and management experience are essential for higher compensation.

What is the work of an executive chef?

An executive chef is responsible for overseeing the entire kitchen operation, including menu planning, managing staff, ensuring food quality and safety, and controlling costs. They often coordinate with suppliers, maintain health standards, and lead culinary staff to deliver a consistent dining experience.
More about Executive Chef jobs

What are the most commonly searched types of Chef jobs in Perry, GA?

The most popular types of Chef jobs in Perry, GA are:

What cities near Perry, GA are hiring for Executive Chef jobs?

Cities near Perry, GA with the most Executive Chef job openings:

Executive Chef jobs near you
Infographic showing various Executive Chef job openings in Perry, GA as of August 2026, with employment types broken down into 86% Full Time, 11% Part Time, and 3% Contract. Highlights an 81% Physical, 5% Hybrid, and 14% Remote job distribution, with an average salary of $78,368 per year, or $37.7 per hour.

Sales & Food & Beverage Coordinator

Mainsail Lodging and Development

Macon, GA • On-site

Full-time

Posted 8 days ago

Job description

We're looking for enthusiastic, fun, and energetic people who take the work seriously, but not themselves. Let's see if we're a fit. We hope so.
The Sales & Catering Coordinator provides administrative and operational support to the Director of Sales & Marketing, General Manager, Food & Beverage leadership, and Event Management team. This position is responsible for coordinating group and catering business, assisting group & catering sales managers with administrative tasks, supporting outlet dining sales initiatives with incentivized private dining bookings, maintaining sales systems, and assisting with food and beverage administrative functions to ensure exceptional guest service and efficient hotel operations.
The ideal candidate is highly organized, service-oriented, detail-focused, and enjoys working in a fast-paced lifestyle hotel environment.
**This is an entry-level role compensated on an hourly basis**
Essential Functions
Core Responsibilities
Sales & Catering Administration
• Approach all guests, clients, and associates in a friendly, professional, and service-oriented manner.
• Maintain professional appearance and grooming standards.
• Comply with all Mainsail Lodging & Development policies and safety procedures.
• Maintain organized sales, catering, and event files.
• Assist the Director of Sales & Marketing and General Manager with monthly reports, correspondence, and administrative projects.
• Prepare contracts, banquet event orders (BEOs), event resumes, banquet checks, guarantee updates, and Daily Event Sheets.
• Process revisions and distribute event documentation to operational departments.
• Answer incoming sales and catering inquiries, qualify leads, and route opportunities appropriately.
• Enter and manage leads, opportunities, accounts, and bookings within Marriott CI/TY and other hotel systems.
• Coordinate site inspections and conduct tours when the sales team is unavailable.
• Assist with detailing smaller meetings, catering functions, and social events.
• Coordinate guest amenities, welcome letters, VIP arrivals, transportation schedules, and group logistics.
• Prepare thank-you correspondence following group and catering events.
• Support hotel marketing initiatives, community events, and promotional activities as assigned.
Outlet Dining & Food & Beverage Sales/ Support
• Assist in promoting chef dinners, holiday events, wine dinners, tasting experiences, live entertainment, and special promotions.
• Coordinate inquiries for restaurant buyouts, rehearsal dinners, corporate dinners, cocktail receptions, and private dining events with incentivized private dining bookings.
• Prepare proposals, contracts, menus, and event details for outlet dining functions.
• Work closely with the Executive Chef and Food & Beverage leadership to ensure event details and guest expectations are communicated accurately.
• Assist in tracking outlet dining inquiries, bookings, and revenue.
• Support local business outreach and relationship building to increase restaurant and bar patronage.
• Provide administrative support to the Food & Beverage department as needed
General Responsibilities
• Maintain timely communication between Sales, Catering, Food & Beverage, and Operations.
• Ensure accurate distribution of contracts, event documentation, and operational information.
• Assist guests and clients with event changes and requests while providing exceptional customer service.
• Coordinate special events as directed by the General Manager or Director of Sales.
• Perform additional duties as assigned in support of hotel operations.
Hospitality Expectations
Demonstrate Mainsail Lodging & Development's mission, vision, and values through every guest and associate interaction. Take ownership of guest satisfaction while maintaining professionalism, integrity, and a collaborative team environment.
Qualifications
Education & Experience
• High School Diploma or equivalent required.
• Associate's Degree preferred.
• Two or more years of hospitality, sales, catering, restaurant, or administrative experience preferred.
• Previous Marriott experience strongly preferred.
• Experience in lifestyle hotels, restaurants, or event venues is a plus.
Technical Skills
• Strong proficiency in Microsoft Word, Excel, Outlook, and PowerPoint.
• Experience with Marriott CI/TY, MARSHA, Opera PMS, or similar hotel systems preferred.
• Ability to prepare professional proposals, contracts, reports, and presentations.
• Excellent written and verbal communication skills.
• Strong organizational and time management abilities.
• Ability to prioritize multiple projects while meeting deadlines.
• Knowledge of hotel sales, catering, food & beverage operations, and local market trends preferred.
Physical Requirements
• Ability to sit or stand for extended periods.
• Occasionally lift and carry up to 20 pounds.
• Ability to walk throughout the hotel, restaurant, meeting space, and event venues.
• Flexible schedule including occasional evenings, weekends, and holidays based on business demands.
Mental Requirements
• Exercise sound judgment and decision-making.
• Manage multiple priorities in a fast-paced environment.
• Work independently while supporting multiple departments.
• Maintain strict confidentiality.
• Adapt quickly to changing priorities.
• Effectively resolve problems while maintaining a positive attitude.
• Deliver exceptional internal and external customer service under pressure.
Mainsail is an Equal Opportunity Employer and it does not discriminate on the basis of actual or perceived race, color, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity expression (including transgender status), sexual orientation, marital status, parental status, military service and veteran status, political affiliation, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.

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