Joe's On Newbury
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.
#J-18808-Ljbffr
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.
#J-18808-Ljbffr