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Head Chef Jobs in Rome, GA (NOW HIRING)

Barnsley Resort

Banquet Chef

Adairsville, GA · On-site

As a Banquet Chef, you will communicates daily with the Banquet Executive Chef for an update regarding planning, staffing, and internal procedures, complete daily food requisitions and daily specials ...

Barnsley Resort

Banquet Chef

Adairsville, GA

As a Banquet Chef, you will communicates daily with the Banquet Executive Chef for an update regarding planning, staffing, and internal procedures, complete daily food requisitions and daily specials ...

Barnsley Resort

Banquet Chef

Adairsville, GA

As a Banquet Chef, you will communicates daily with the Banquet Executive Chef for an update regarding planning, staffing, and internal procedures, complete daily food requisitions and daily specials ...

Piedmont Healthcare Inc.

Executive Chef

Cartersville, GA

$63K - $87K/yr

The Food & Nutrition Executive Chef will be an experienced professional with formal culinary training who is responsible for the management of day-to-day culinary operations, including the enhanced ...

Piedmont Healthcare Inc.

Executive Chef

Cartersville, GA · On-site

$63K - $87K/yr

ResponsibilitiesThe Food & Nutrition Executive Chef will be an experienced professional with formal culinary training who is responsible for the management of day-to-day culinary operations ...

Piedmont Healthcare Inc.

Executive Chef

Cartersville, GA · On-site

$63K - $87K/yr

Responsibilities The Food & Nutrition Executive Chef will be an experienced professional with formal culinary training who is responsible for the management of day-to-day culinary operations ...

Piedmont Healthcare

Executive Chef

Cartersville, GA

$63K - $87K/yr

The Food & Nutrition Executive Chef will be an experienced professional with formal culinary training who is responsible for the management of day-to-day culinary operations, including the enhanced ...

Barnsley Resort

Line Cook - Entry Level

Adairsville, GA · On-site

$13.25 - $16.75/hr

As an Entry-Level Line Cook, you'll work alongside experienced chefs and contribute to creating unforgettable dining experiences for our guests. Bring your energy, enthusiasm, and dedication, and let ...

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All JobsHead Chef JobsHead Chef Jobs in Rome, GA

Head Chef information

See Rome, GA salary details

$28.5K

$64K

$95K

How much do head chef jobs pay per year?

As of Jun 22, 2026, the average yearly pay for head chef in Rome, GA is $64,024.00, according to ZipRecruiter salary data. Most workers in this role earn between $50,000.00 and $75,000.00 per year, depending on experience, location, and employer.

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

To thrive as a Head Chef, you need advanced culinary skills, menu planning expertise, and several years of professional kitchen experience, often supported by a degree or certification in culinary arts. Familiarity with kitchen management systems, inventory software, and food safety certifications like ServSafe is typically required. Strong leadership, creativity, and effective communication are essential soft skills for managing a team and fostering a positive kitchen environment. These competencies ensure consistent food quality, efficient operations, and a motivated staff, all critical for a successful kitchen.

What are some of the main challenges Head Chefs face in managing kitchen operations?

Head Chefs often face the challenge of balancing high-quality food preparation with efficient kitchen management, especially during busy service periods. They must coordinate and motivate a diverse team, ensure food safety standards are consistently met, and adapt quickly to supply chain or staffing issues. Effective communication and strong organizational skills are essential, as the Head Chef is responsible for both the culinary output and the smooth operation of the kitchen. Successfully overcoming these challenges can lead to greater leadership opportunities within the hospitality industry.

How much do head chefs get paid?

Head chefs typically earn a median annual salary ranging from $45,000 to $75,000, depending on experience, location, and the size of the establishment. In high-end restaurants or large hotels, salaries can exceed $100,000, especially for those with advanced culinary skills and management experience.

What is the difference between Head Chef vs Sous Chef?

AspectHead ChefSous Chef
CredentialsCooking certifications, culinary degrees often preferredSimilar credentials, often with experience in kitchens
Work EnvironmentOversees entire kitchen, manages staffAssists Head Chef, manages specific sections
Industry UsageLeads kitchen operations in restaurants, hotelsSupports Head Chef, second-in-command
Search & ComparisonOften searched with Sous Chef for role distinctionsCommonly compared to Head Chef for hierarchy understanding

The Head Chef is responsible for the overall kitchen management, menu creation, and staff supervision, while the Sous Chef acts as the second-in-command, assisting the Head Chef and managing specific kitchen sections. Both roles require culinary expertise and certifications, but the Head Chef holds the primary leadership position.

How much does a head chef's salary?

The average salary for a head chef varies by location and experience but typically ranges from $45,000 to $80,000 annually. In high-end restaurants or metropolitan areas, salaries can exceed $100,000, especially for those with advanced culinary skills and management experience.

What are Head Chefs?

Head Chefs are the leaders of a kitchen, responsible for overseeing all culinary operations in a restaurant or food service establishment. They create menus, manage kitchen staff, ensure food quality, and maintain health and safety standards. Head Chefs also handle inventory, order supplies, and may be involved in budgeting and cost control. Their role is both creative and managerial, making them essential to the success of any professional kitchen.

What does a head chef do?

A head chef, also known as executive chef, is responsible for overseeing the kitchen operations, managing staff, creating menus, ensuring food quality and safety, and controlling costs. They coordinate with suppliers, train kitchen staff, and ensure the restaurant meets health regulations. Strong leadership, culinary skills, and organizational abilities are essential for this role.

What is the highest salary for a head chef?

The highest salaries for head chefs can exceed $100,000 annually, especially in high-end restaurants, luxury hotels, or private clubs. Factors such as experience, location, restaurant size, and reputation influence earning potential, with some executive chefs earning bonuses and profit sharing in addition to base pay.

What Is a Head Chef?

A head chef oversees the kitchen of a restaurant or other dining facility. They are the top of the chef chain-of-command in most establishments; larger restaurants have an executive chef above the head chef. As head chef, you control inventory and order supplies to ensure they are replenished, develop menu items, and train and manage staff. While you may supervise the cooking and completion of dishes in the kitchen, the day-to-day operations are usually handled by someone lower down the chef hierarchy, such as the sous chef.

More about Head Chef jobs
What are the most commonly searched types of Chef jobs in Rome, GA? The most popular types of Chef jobs in Rome, GA are:
What are popular job titles related to Head Chef jobs in Rome, GA? For Head Chef jobs in Rome, GA, the most frequently searched job titles are:
What job categories do people searching Head Chef jobs in Rome, GA look for? The top searched job categories for Head Chef jobs in Rome, GA are:
What cities near Rome, GA are hiring for Head Chef jobs? Cities near Rome, GA with the most Head Chef job openings:
Head Chef jobs near you
Banquet Chef

Banquet Chef

Barnsley Resort

Adairsville, GA • On-site

Full-time

Medical, Dental, Vision, Retirement, PTO

Posted 25 days ago

Job description

Property Description
Barnsley Resort is a luxury destination located in the beautiful foothills of the Blue Ridge Mountains in Georgia, offering a unique and enchanting work environment for those seeking a fulfilling career in hospitality. As a job applicant, joining the team at Barnsley Resort means being part of a renowned property known for its stunning scenery, unparalleled amenities, and exceptional service. The resort offers a range of employment opportunities, from guest services to culinary, spa, and outdoor recreation, providing a diverse and rewarding career path. Barnsley Resort is committed to creating a welcoming and inclusive work culture that values teamwork, creativity, and outstanding guest experiences. Employees can expect to work in a serene and idyllic setting, where they can showcase their skills, grow their career, and be part of a team that delivers extraordinary experiences to guests. Joining the team at Barnsley Resort presents a unique opportunity to be part of a world-class resort that offers an unparalleled experience for both guests and team members alike.
Overview
Accelerate your culinary career and join our team as a Banquet Chef! We are seeking a passionate and creative individual who will collaborate with our talented culinary team to deliver exceptional dining experiences.
The ideal candidate will possess strong leadership skills, excellent communication, and a keen attention to detail. As a Banquet Chef, you will communicates daily with the Banquet Executive Chef for an update regarding planning, staffing, and internal procedures, complete daily food requisitions and daily specials, and assist in the hiring, training, and coaching of the team. You will also play an integral role in menu development, managing inventory, maintaining a clean and organized kitchen, and ensuring that all dishes are prepared to perfection.
We offer competitive compensation and benefits packages, as well as opportunities for career growth and development. If you have a passion for food and a drive for excellence, apply now!
Responsibilities
  • Support and Assist the Executive Chef. Oversee the day-to-day culinary operations in Banquets/Catering.
  • Train and supervise staff and monitor food quality.
  • Oversees all food preparation in the banquet kitchen.
  • Select, train and supervise kitchen staff in the proper preparation of menu items, equipment and safety measures.
  • Evaluate performance, give guidance and discipline as necessary to promote quality products. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items.
  • Read and employ math skills for following recipes.
  • Prepare requisitions for supplies and food items for production in workstation.
  • Observe production flow and make adjustments in order to adhere to control procedures for cost and quality. Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service.
  • Write, maintain and update all menu specifications, recipes and pictures, production forecasts, and ensure same are being followed.
  • Check to see that all equipment in the kitchen is clean and in proper working condition and write work tickets for any equipment in need of repair.
  • Oversee the scheduling of culinary staff so that proper coverage is maintained while keeping payroll costs in line.
  • Approaches all encounters with guests and team members in a friendly, service-oriented manner
  • Provide leadership to the culinary management team
  • Assist the Executive Chef in all day to day operations
  • Ensures all purchases and requisitioned items are ordered appropriately for timely delivery
  • Delegate tasks to improve efficiency guiding line cooks in furthering their skill sets as it relates to administrative tasks in the culinary division and development process
  • Has full understanding of each position in the kitchen and able to perform those tasks in the event of an absence
  • Set performance standards and monitor them regularly
  • Clearly communicate directions and visions in a manner which motivates and encourages colleagues
  • Coordinates quarterly training plans and testing to ensure staff (FOH/Culinary) is well educated in food preparation methods and key ingredients
  • Lead by example serving as a role model; displays humility, honesty and integrity
  • Ensure all company policies are administered fairly and consistently
  • Maintain an open door policy, encourage collaborative efforts between all colleagues
  • Demonstrate strong business acumen ; understand financial reports, adjust to the needs of both consumer and business, monitor closely food costs and related expenditures
  • Oversees a thorough and accurate monthly inventory as well as random inventories throughout each month, utilizing approved spreadsheets and/or inventory programs
  • Maintains proper inventory levels of dry goods, meats, dairy, produce, juices, etc.
  • Ensures the appropriate handling, storage, and security of all food products
  • Demonstrate new cooking techniques and equipment
  • Works closely with Food and Beverage director and Executive Chef /Executive Sous Chef to create new and interesting dishes, menus,.
  • Create rotating menus that coincide with the seasons featuring local and hyper-local ingredients
  • Develops relationships with local merchants
  • Sources highest quality products and ensures competitive pricing is negotiated

Qualifications
  • College degree or certification in culinary field/hospitality field preferred
  • Minimum 2 years kitchen management experience required in both a la carte & banquet operations
  • Minimum 5 years cooking experience
  • Food/Beverage Service Worker Permit, where applicable
  • Ability to communicate effectively with the public and other Team Members
  • Read, write and speak and understand English
  • Ability to understand financial goals and accomplish them
  • Ability to work extended hours when business necessitates
  • Meet minimum age requirement of jurisdiction

Benefits
Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company's heritage of delivering value, Davidson is comprised of four highly specialized operating verticals: Davidson Hotels, Pivot, Davidson Resorts and Davidson Restaurant Group.
In keeping with the company's heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families.
  • Multiple Tiers of Medical Coverage
  • Dental & Vision Coverage
  • 24/7 Teledoc service
  • Free Maintenance Medications
  • Pet Insurance
  • Hotel Discounts
  • Tuition Reimbursement
  • Paid Time Off (vacation, sick, bereavement, and Holidays).
  • 401K Match

Working at Davidson is like nowhere else. It's less of a job, more of a calling. It's part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and each other.
EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation
Davidson Hospitality is a drug free workplace. Pre-employment drug test and background check required. We participate in E-Verify.

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