Southern Proper Hospitality is a group of passionate restauranteurs who will stop at nothing to create unforgettable guest experiences. The mission of our team is to shape the cultural fabric of Atlanta and beyond. We provide a short term escape for diners by creating distinct dining experiences that appeal to our guest’s sense of adventure. Each restaurant offers an entertaining and intimate atmosphere coupled with genuinely hospitable service and innovative fare.

Chido and Padre’s celebrates Baja Mexico’s fresh, coastal cuisine while bringing the fun festive atmosphere back to Buckhead. Our elevated fare includes fresh seafood and mesquite grilled meats paired with bold, authentic flavors from Mexico. Our cocktails are hand-crafted with fresh squeezed juices with flavors inspired by Mexican artists and damn good tequila.

Chido and Padre are the personification of the notion that opposites attract. Chido is the mischievous risk taker while Padre is the do-gooder voice of reason. Together they are the perfect pair; a unique blend that just works.

We can all relate to both friends, but which one will you be tonight?

The Executive Chef will lead the kitchen operations of the restaurant through attracting, retaining, and developing staff to ensure the delivery of high-quality, cost-effective dishes.

Responsibilities:1. Leadership and Management:
a. The best part of being a leader is seeing your team grow and succeed. So, you will be responsible for the ongoing development of all Kitchen staff.

b. Responsible for interviewing, hiring, initial and ongoing training, discipline, employee evaluations, continuous feedback, and termination of BOH staff members.

c. Setting and achieving business plan objectives in a timely manner through the use of yearly, quarterly, monthly, and weekly objectives.

d. Manage labor costs through effective staffing of kitchen staff, while maintaining quality and effective execution of services.

e. Hold all Kitchen Operations staff accountable to business plan objectives, job performance, appearance, timeliness, and professionalism.

f. Develop and maintain preventative maintenance contracts and preventative maintenance program to include A/C, refrigeration, kitchen equipment, hoods, grease traps and other equipment as necessary.

g. Manage relationships with vendors and maintenance companies.

h. Attend and contribute in weekly manager meetings.

i. Develop relationships with regular guests and interact with guests

2. Kitchen/Culinary Operations:
a. Maintain product consistency by conducting inspections of seasonings, portion and appearance of food.

b. Maintain a current and thorough recipe file

c. Minimize waste and maximize thorough use of food through careful inventory management.

d. Conducting price/quality comparative analysis for the procurement of inventory to manage cost and stay within budget.

e. Manage the kitchen and ensure compliance with all standards of best practices.

f. Implement seasonal and feature menu changes within concept guidelines, including prep lists and expectations of staff.

g. Executive quality service all volume levels to ensure a memorable guest experience.

h. Maintain chemicals program.

Responsibilities and tasks outlined in this document are not exhaustive and may change as determined by the needs of the company.

Required Skills/Abilities:

  • Must exemplify a high level of professionalism
  • Must have the ability to work in an environment without daily direct supervision, and take initiative and multi-task
  • Must have the ability to plan, assign, and direct work
  • Must possess strong analytical and problem-solving skills to include collecting and analyzing data, resulting in fiscally responsible decisions
  • Must be able to work the hours dictated by the business and schedule set in place by the General Manager; Weekend, evening, and holiday work may be necessary
  • Must possess the ability to expedite service at all volume levels while maintaining quality
  • Must have excellent communication skills

Education and Experience:

  • Basic Computer Knowledge
  • Advanced knowledge of food profession principles and practices
  • Experience with BOH systems, ordering, and inventory management.
  • 5+ years’ experience in similar position
  • Experience developing staff
  • Management experience preferred
  • Successful completion of Food Safety training required with 30 days of hire

Working Conditions:
Works in a climate-controlled and well-lighted environment with a smoke-free policy. Works in a restaurant and throughout the building daily. Is subject to interruptions and noise daily. Occasional traveling by car or plane will be required.

Southern Proper Hospitality is an equal opportunity employer committed to a diverse and inclusive workforce. Applicants will receive consideration for employment without regard to race, color, religion, sex (including pregnancy), age, sexual orientation, national origin, marital status, parental status, ancestry, disability, gender identity, veteran status, genetic information, other distinguishing characteristics of diversity and inclusion, or any other protected status.

External hires may be subject to a background check/drug screen, depending on the position. Qualified applicants with arrest and/or conviction records will be considered for employment in a manner consistent with federal and state laws, as well as applicable local ordinances.