Job Description
Bold Catering - Atlanta, GA - Executive Chef, Catering Bold Catering is seeking an Executive Chef who brings both culinary artistry and operational discipline to our growing catering business. This role is for a confident, calm leader with a genuine passion for culinary excellence and a curiosity-driven approach to menu development. You thrive in high-pressure environments, balance creativity with cost awareness, and find fulfillment in developing people and systems that scale. If you're organized, process-driven, solutions-oriented, and committed to building a culture of accountability while mentoring the next generation of culinary leaders, this is your opportunity to make a significant impact. Reporting Structure Reports to: General Manager Direct Reports: Event Chefs, Sous Chefs, and Culinary Leaders Works in close partnership with: Sales, Operations, and Event Services leadership Key Responsibilities Lead, Manage, and Hold Accountable Serve as a role model aligned with company values, fostering a culture of culinary excellence, discipline, and accountability Set clear expectations and hold culinary leaders accountable while mentoring and developing them to build bench strength Conduct regular one-on-one meetings with direct reports and lead weekly Culinary meetings to drive alignment and performance Promote cross-department collaboration with Sales, Operations, and Event Services to ensure seamless execution Utilize standardized management tools to track performance and maintain a positive, professional kitchen culture Culinary Financial Management Own culinary labor management and allocation, ensuring alignment with budgeted and forecasted sales targets Manage food cost, purchasing, yields, waste, and inventory to maintain GP targets and approved budgets Periodically review and update recipe costs in CE (Catering Engine) to ensure accurate pricing and margin alignment Address food and labor discrepancies proactively to support profitable growth Menu Execution & Research & Development Execute approved menus consistently across all events while leading R&D program execution (testing, documentation, rollout) Standardize recipes and execution methods, ensuring menus are operationally executable at scale Align menu development with equipment, staffing, and venue constraints while supporting Sales needs without compromising margins Apply broad knowledge of culinary styles and cuisines with judgment appropriate for a catering environment Training & Development Develop and execute comprehensive culinary training programs for consistent onboarding and skills development Reinforce prep, execution, and event flow SOP standards across prep teams and on-site BOH teams Support leadership, management, and accountability (LMA) development within the salary culinary team Partner with Operations on training initiatives that drive consistency and excellence Quality, Consistency & Compliance Ensure consistent food quality and presentation across all events by enforcing culinary standards, specs, and SOPs Conduct tastings, audits, and execution reviews, identifying and correcting gaps proactively Maintain compliance with all health and safety regulations, ensuring inspection readiness at all facilities and events Train teams on food safety and sanitation standards while holding them accountable for cleanliness and proper handling Knowledge, skills, and abilities Proven track record as an Executive Chef or Executive Sous Chef, ideally in high volume catering or banquet operations Strong financial acumen with a history of meeting and exceeding budget goals Exceptional leadership and communication abilities that bring out the best in others A natural teacher and coach who finds joy in developing talent Comfort with kitchen management technology and a willingness to learn new systems Culinary degree or equivalent professional experience preferred Physical requirements Constant standing and walking Frequent stooping, kneeling and crawling Frequent ascending or descending of ladders, stairs and/or ramps Ability to stand and remain on feet for extended periods, including shifts exceeding 10 hours Flexibility to work early mornings, late nights, weekends, and holidays as required by event schedules Frequent, continual, intermittent flexing and rotation of the spine, elbows and wrists Must be able to lift up to 25 lbs on a regul