Chef De Cuisine

Description

Chef de Cuisine – Atlas (Michelin-Starred)

Location: St. Regis Atlanta – Buckhead, GA

https://atlasrestaurant.com/

Company: Tavistock Restaurant Collection

Atlas, Tavistock Restaurant Collection’s Michelin-starred fine dining restaurant inside the St. Regis Atlanta, is seeking a Chef de Cuisine to help lead our culinary team and continue elevating one of the Southeast’s premier dining experiences.

This role is ideal for a chef with deep fine-dining experience, a disciplined approach to execution, and a creative point of view rooted in technique and seasonality.

About Atlas

Atlas celebrates seasonal American cuisine through a global lens, with an emphasis on:

• Tasting menus driven by the highest-quality ingredients
• Precision in technique and execution
• Thoughtful, art-inspired presentations 
• A guest experience that is polished, warm, and memorable
   

Atlas is a Michelin-starred fine dining restaurant located inside the St. Regis Atlanta in Buckhead. We focus on seasonal American cuisine with strong European influences, offered through chef’s tasting menus (including vegetarian and vegan paths) and a refined à la carte experience. 

The dining room is set inside a space that doubles as a gallery, with an extraordinary collection of 20th-century modern art on the walls, and a service style that blends precision with warmth. 

Atlas has earned:

• One Michelin star in the 2023, 2024, and 2025 guides to Atlanta / the American South
   
• A Wine Spectator Best Award of Excellence for its cellar and wine program
   
• Multiple local and national accolades for its tasting menus and art-driven presentations
   

The Chef de Cuisine will work in close partnership with our Executive Chef and leadership team to carry forward Atlas’ culinary vision while mentoring and developing a high-performing kitchen brigade.

Key Responsibilities

• Partner with the Executive Chef to drive the culinary direction of Atlas, ensuring consistency with the restaurant’s brand, Michelin standards, and guest expectations.
• Lead day-to-day kitchen operations, including prep, line, service, and breakdown for dinner service and special events.
• Oversee menu development and seasonal changes, contributing ideas for tasting menus, à la carte selections, and special experiences.
• Maintain the highest levels of culinary execution, cleanliness, and organization, modeling a detailed, disciplined approach on the line and in prep.
• Recruit, train, and mentor culinary team members; provide continuous feedback, coaching, and development for cooks and sous chefs.
• Ensure strict adherence to food safety, sanitation, and HACCP standards, as well as internal operating procedures.
• Partner with leadership on labor and food cost management, inventory, ordering, and vendor relationships.
• Collaborate closely with the front-of-house, pastry, and beverage teams to deliver a seamless, guest-focused experience.
• Support and embody a culture of respect, professionalism, and hospitality, leading by example in all interactions.
  
   

What We Offer

• Competitive salary and performance-based bonus potential
• Comprehensive benefits package (medical, dental, vision, 401(k), and more)
• Opportunities for career growth within Tavistock Restaurant Collection and the broader Tavistock portfolio
• A highly engaged, professional team and the opportunity to work in a Michelin-starred environment with strong culinary leadership

Requirements

Qualifications

• Significant experience in fine dining at the Chef de Cuisine, Executive Sous Chef, or Executive Chef level (Michelin-starred, Relais & Châteaux, or comparable high-caliber kitchens strongly preferred).  
• Strong foundation in classical technique, modern applications, and seasonal menu development.  
• Proven track record of leading and developing teams in a demanding, high-volume, high-standard environment.  
• Demonstrated ability to manage costs and systems while maintaining uncompromising quality.  
• Excellent communication and leadership skills, with the ability to remain calm, focused, and solutions-oriented under pressure.  
• Passion for hospitality, continuous improvement, and delivering memorable guest experiences.  
• ServSafe or equivalent food safety certification preferred.