Tavistock Restaurant Collection
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
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.
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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
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.
#J-18808-Ljbffr