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Executive Culinary Consultant Jobs in Decatur, GA

St Ives Country Club

Executive Chef

Johns Creek, GA · On-site

$66K - $91K/yr

The Executive Chef is to ensure consistency with culinary operations, and to meet and exceed our ... Human resources management according to established standards with consultation with the General ...

St Ives Country Club

Executive Chef

Johns Creek, GA · On-site

$66K - $91K/yr

The Executive Chef is to ensure consistency with culinary operations, and to meet and exceed our ... Human resources management according to established standards with consultation with the General ...

St. Ives Country Club

Executive Chef

Johns Creek, GA · On-site

$66K - $91K/yr

The Executive Chef is to ensure consistency with culinary operations, and to meet and exceed our ... Human resources management according to established standards with consultation with the General ...

Simplot

Account Executive- Atlanta

Atlanta, GA · On-site

Using a consultative approach, communicate the selling benefits of the Simplot product line in ... Lift and carry 30 pounds, utilize culinary influence and conduct product demos, work in a ...

Simplot

Account Executive- Atlanta

Atlanta, GA · Remote

Using a consultative approach, communicate the selling benefits of the Simplot product line in ... Lift and carry 30 pounds, utilize culinary influence and conduct product demos, work in a ...

TOGETHXR

Director, Performance Nutrition

Atlanta, GA · On-site

Working closely with the Executive Director of Culinary Services at the Arthur M. Blank National Training Center, National Team Performance Chefs, consulting sports dietitians, and IPS practitioners ...

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Executive Culinary Consultant information

See Decatur, GA salary details

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$47

$83

How much do executive culinary consultant jobs pay per hour?

As of Sep 12, 2026, the average hourly pay for executive culinary consultant in Decatur, GA is $47.68, according to ZipRecruiter salary data. Most workers in this role earn between $38.03 and $52.12 per hour, depending on experience, location, and employer.

What is an executive culinary consultant?

Executive Culinary Consultants are experienced culinary professionals who advise restaurants, hotels, and food service organizations on menu development, kitchen operations, staff training, and overall culinary strategy. They bring industry expertise to help businesses improve food quality, streamline operations, and boost profitability. Typically, they work on a project or contract basis, offering objective insights and solutions tailored to each client's needs. Their role often involves trend analysis, cost control, and ensuring compliance with food safety standards.

How does an executive culinary consultant typically collaborate with restaurant owners and kitchen staff to implement new menu concepts?

As an Executive Culinary Consultant, collaboration is a central part of the role. You will frequently work alongside restaurant owners to understand their vision, target market, and operational goals, then partner with kitchen staff to translate those objectives into practical menu offerings. This often involves conducting training sessions, providing hands-on demonstrations, and ensuring that new recipes are both feasible and profitable. Clear communication and adaptability are key, as you may need to adjust concepts based on staff feedback or resource limitations. Effective consultants foster a supportive environment, blending industry best practices with the unique culture of each client’s team.

What are the key skills and qualifications needed to thrive as an executive culinary consultant, and why are they important?

To thrive as an Executive Culinary Consultant, you need extensive culinary expertise, menu development skills, and a strong background in food safety and hospitality management, often supported by a culinary degree and significant industry experience. Familiarity with kitchen management software, point-of-sale systems, and certifications such as ServSafe are typically expected. Exceptional communication, leadership, and creative problem-solving abilities set top consultants apart when advising clients and leading teams. These skills are crucial for delivering innovative culinary solutions, optimizing kitchen operations, and ensuring client satisfaction in diverse hospitality environments.

What is the difference between Executive Culinary Consultant vs Executive Chef?

AspectExecutive Culinary ConsultantExecutive Chef
CredentialsIndustry experience, culinary certifications, consulting backgroundCulinary degree, culinary certifications, extensive kitchen experience
Work EnvironmentConsulting firms, client sites, culinary development projectsRestaurant kitchens, hotel kitchens, culinary establishments
Employer & Industry UsageFood service companies, hospitality, consulting agenciesRestaurants, hotels, resorts, culinary institutions

While both roles require culinary expertise, an Executive Culinary Consultant focuses on advising and developing culinary concepts for clients, often working across multiple projects. An Executive Chef manages daily kitchen operations, oversees culinary staff, and ensures food quality within a specific establishment. The consultant role emphasizes strategic development and innovation, whereas the Executive Chef role centers on operational management.

How to become an executive culinary consultant?

To become an executive culinary consultant, individuals typically need extensive experience in the culinary industry, often 10 or more years, along with strong leadership, communication, and business skills. A background in culinary arts, hospitality management, or related fields is common, and certifications such as ServSafe or culinary degrees can enhance credibility. Building a professional network and demonstrating expertise through a portfolio or consulting projects are also important steps.
Executive Culinary Consultant jobs near you

Executive Chef

Johns Creek, GA • On-site

St Ives Country Club
Traveler Accommodation • 51 - 200 employees
Learn more about St Ives Country Clubexternal

$66K - $91K/yr

Full-time

Posted 16 days ago

Key responsibilities

  • Oversee food production for all food outlets and banquet functions to ensure high professional standards.

  • Develop menus, ensure adherence to specifications and recipes, and manage food purchasing, receiving, and inventory.

  • Supervise and manage the culinary staff, including hiring, training, scheduling, and performance evaluations.

Job description

JOB TITLE:              Executive Chef
DEPARTMENT:     Kitchen
REPORTS TO:      General Manager
FLSA:                  Exempt
JOB SUMMARY:
The Executive Chef must be skilled with the right combination of outstanding member and guest recognition, management skills and passion for his/her position. The Executive Chef is to ensure consistency with culinary operations, and to meet and exceed our member/guest expectations while focusing on the growth of our Food and Beverage Operations.
The Executive Chef oversees food production for all food outlets and banquet functions to the highest professional standards. The Executive Chef develops menus and ensures specifications and recipes are administered according to standards.  Professionally manages food purchasing, receiving and inventory and ensures proper policies and procedures. The Executive Chef directly supervises the entire food production staff. The Executive Chef also maintains the highest professional food quality and sanitation standards.
The Executive Chef’s job description has been written as an outline of the primary job responsibilities. There will be other responsibilities that the Executive Chef will be accountable for as the scope of our business changes and the demands of the position develop, as directed by the General Manager.
ESSENTIAL RESPONSIBILTIES:
  • Develop and implement standard operating policies and procedures for the culinary operation and ensure adherence to these policies and procedures.
  • Ensures the success of the culinary operation in the dining outlets by providing leadership and guidance to all locations; provide the necessary resources to assist each operation in meeting the goals of their operation.
  • Hold regular performance appraisals with all culinary staff, identifying areas for development and training needs, and enforcing what has been covered in training.
  • Hires, trains, and supervises the work of the food production staff.
  • Human resources management according to established standards with consultation with the General Manager.
  • To ensure prompt, efficient, and professional service of all food and beverages to the highest professional standards.
  • Work with various committees and provide professional management of the Food and Beverage Operation.
  • To ensure that quality products and proper par levels are maintained.
  • Ensure a professional menu development program is instituted according to timelines established.
  • Plans menus considering customer base, popularity of various dishes, holidays, costs, and a wide variety of factors.
  • Ensures that the menus are designed to meet the needs of the members and guests and exceeds expectations whenever possible.
  • Ensure proper staffing levels to meet the operation’s business demands and that all staff members are properly trained in their particular job duties in an efficient and productive manner.
  • Schedules and coordinates the work of the chefs, cooks, and other kitchen employees, to ensure that food preparation is efficient and technically correct.
  • Conducts regular physical inventories of food supplies and assesses projected needs; orders all food, supplies for catering and entire operation.
  • Responsible for perpetual and monthly inventory of all food and beverage (used in cooking) products and are accomplished and received by the accounting department when requested.
  • Ensures that high standards of sanitation and cleanliness are always maintained throughout the kitchen areas.
  • Establishes controls to minimize food and supply waste as well as theft.
  • To ensure regular stocktaking of all operation equipment at specified intervals.
  • Working closely with all food and beverage vendors, ensuring the business receives a quality product, competitive terms, and excellent service.
  • Directly supervises the cooking of items.
  • Evaluates food products to ensure that quality standards are consistently attained.
  • Assist in the growth, development and mentoring of all culinary and service staff and provide succession plans for each individual position.
  • Assist in the growth and development of the food and beverage operation.
  • Monitors culinary and service employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
  • Ensure that standardized recipes are created and that a standardized high-quality product is produced on a consistent basis as well as menu cost sheets for each menu item are on file and update for each menu developed and adjusted as economics dictate.
  • Develops and tests recipes and techniques for food preparation and presentation which help to ensure consistent high quality and to minimize food costs; exercise portion control over all items served and menu selling prices, based upon an overall annual required accounting benchmark.
  • Financial responsibility which includes that profit margins are maintained, agreed costs are not exceeded through effective cost control systems, including inventory controls, revenue analysis, menu development, costing – which includes payroll analysis and cost control analysis. Programs, systems, policies and procedures are established, implemented and monitored for financial responsibility. Provide department documentation of activities for accurate data in order to forecast business activities. The position must be engaged in proper data collection to monitor the business effectively and efficiently relating to revenue growth and cost effectiveness.
  • Prepares necessary data for the budget information; projects annual food and labor costs and monitors financial results; takes corrective action where necessary to help ensure that financial goals are met.
  • Be accountable for the financial success of the culinary operation and also be accountable for food costs, sales and labor costs.
  • Consults with banquet coordinator about food production aspects of special events being planned and reviews all costing.
  • To ensure that staffing levels are correct and make sure that agreed standards are not exceeded without prior consultation with the General Manager (Overtime).
  • To ensure that consumable and non-consumable goods are ordered correctly, stored, and issued to the various departments, with proper control systems.
  • To ensure maximum security in all areas and that the staff is fully aware of the importance of key security.
  • To ensure that company and statutory hygiene standards are maintained in all areas.
  • To attend to complaints in a timely manner to ensure membership and guest satisfaction.
  • To take the necessary steps in the event of theft, burglary, fire or any other emergency that may arise.
  • To ensure that reports and administration requirements are submitted in a timely manner and that deadlines are met.
  • To ensure that the culinary and service staff work together and operate effectively and efficiently.
  • To ensure that the causes of staff grievances are investigated, and appropriate action taken, according to policies and procedures.
  • To prepare and submit in the required format all information necessary for budgeting purposes, in an accurate and timely manner.
  • To circulate through all restaurants, bars, banquet areas and the back of the house, maintaining a high profile with members, guests and staff.
  • To hold regular staff meetings and document minutes to those meetings.
  • To be fully aware of trends in the industry and make suggestions for improvement in the Food and Beverage Operation.
  • To attend meetings as required.
  • Train culinary personnel with comprehensive training programs in providing the finest personalized service, continuous monitoring and training to be recognized as one of the finest service establishments in Johns Creek.
  • To carry out or ensure that regular on-the-job training is taking place to the highest professional standards.
  • Responsible for effective stock control measures and an inventory program is established in compliance with the club’s policies and procedures.
  • Scheduling and maintaining an equitable and effective staffing structure that meets required needs of the facility and payroll to revenue percentage.
  • Ensure the Food and Beverage Culinary and Service Operation complies with all statutory requirements, including food hygiene, health, and safety duties. This will require that regular training/briefing of staff is undertaken.
  • Continuously improve member and guest satisfaction and loyalty by ensuring that all situations are dealt with politely, calmly and with maturity and understanding for improvement.
  • To have a thorough knowledge of all facilities, plus background information on St Ives Country Club.
  • Personnel management in regard to recruitment and employee retention which includes conducting employee appraisals and adhering to policies and procedures to effectively manage staff in a professional manner.
  • To be aware of and implement conditions as dictated by the Health & Safety at Work Act of 1974 and the Food Safety Act of 1990.
  • To familiarize yourself with the Health & Safety Policies, especially those sections relating to your particular activities.
  • Provide and make full use of any protective clothing, equipment and devices that are provided. You must not intentionally or recklessly interfere with or misuse anything provided by the facility in the interests of health, safety or welfare.
  • To comply with all training policies, procedures, and responsibility of the personal action plan
  • To conduct business in a timely manner.
  • To ensure that the most suitably qualified person is appointed in the event of a vacancy (wherever possible this should be an internal promotion).
  • To be aware of all statutory regulations affecting safety and ensure that any safety hazard is rectified.
  • To ensure all stocks and supplies are requested in a timely manner, correct stock levels are maintained and stored under optimum conditions, using the LIFO system.
  • To ensure regular stocktaking of all operating equipment at specified intervals.
  • To ensure effective communication by attending meetings as required and holding staff meetings on a regular basis to impart information.
  • Hold regular on-the-job training sessions to ensure that the staff can perform their duties correctly and professionally.
  • To administer the position responsibilities to the highest professional standards.
  • To maintain a high degree of interest in self-development, displaying this by making suggestions for realistic improvements.
  • Attend weekly food and beverage coordination meeting to discuss upcoming business and any special attention or requests for upcoming groups.
  • Monitor all revenues, budgets and forecasts, positive and negative variances for the Culinary Department and provide explanati