Executive Chef - Atlanta

Proof of the Pudding is a chef-led hospitality company delivering food and beverage experiences at some of North America’s most complex sports, entertainment, cultural, and live-event venues.

Founded in Atlanta in 1979, Proof has built a national reputation for doing hospitality differently — from-scratch cooking at scale, hyper-local sourcing, and a partnership-first approach that treats clients as collaborators, not contracts. The company serves professional and collegiate sports venues, convention centers, cultural institutions, and large-scale destination events across the United States and Internationally.

The Executive Chef’s responsibilities include developing and executing menus, leading and developing team members, overseeing event logistics and distribution, and department financials. To be successful, the ideal candidate has strong experience in event catering, is a creative and innovative chef ready to push the boundaries of conventional events and has developed leadership qualities.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Developing, costing, and executing unique and innovative custom menus
• Collaborating with the Sales Team to set menu prices
• Manage client relationships while ensuring customer satisfaction and alignment with cultural expectations.
• Staying current on developing trends in the Food & Beverage/Catering industry
• Maintaining the kitchen and surrounding areas in conditions that meet Proof of the Pudding standards and health code regulations
• Monitoring inventory and purchasing supplies and food from approved vendors
• Execution of events and food service while maintaining the highest level of food quality and presentation
• Capable of producing a consistent product in a high-volume environment
• Assist in the development and implementation of creative menu items that adhere to Proof of the Pudding standards
• Creating and maintaining the overall morale of the kitchen and culinary team
• Assist with the hiring and training of culinary team members
• Schedules Staff and food production in accordance with the demands of business
• Lead weekly BEO meetings to ensure effective communication across all departments; sales, operations, culinary, and management
• Oversee and coordinate client tastings, staff lunch, on-site mixers, and other events as needed
• Manage and oversee coinciding events including, but not limited to coordinating food prep, distribution, and on-site execution
• Continuous updating and innovating of menus including but not limited to holiday menus, wedding menus, social/corporate event menus, etc.
• Manage and control food costs, labor expenses, and waste to maximize profitability.

Performs other related duties as needed.