Culinary Lead
US$20 – US$24 / hr base salary
Posted 9 Oct 2026
Advertised as “Culinary Lead ”
BranchFactor Summary
The original posting with the fluff stripped out
- Expected experience
- 3–5 yrs
- Management level
- People management
| Base salary | US$20 – US$24 / hr |
|---|
CertificationsServSafe Manager Certification
Field of studyCulinary Arts, Culinary Management
Study levelAssociate degree
Our vision is a world of peaceful relationships with food, weight, and body image, where everyone with an eating disorder can experience recovery. We believe that exceptional, individualized care leads to lasting recovery from eating disorders. That’s why our teams are comprised of compassionate, dedicated professionals from a variety of backgrounds who collaborate to provide the very best evidence-based care for our clients at all levels of care.
Position Overview
The Culinary Lead provides a positive, professional work environment and leads a culinary team in providing high quality, wholesome food that supports the therapeutic supported meal process for clients, staff, and guests. Acts as a shift lead when the Culinary Manager is not present to support the culinary team in provision of ingredients, cooking and catering operations where applicable. Maintains the kitchen, storage and culinary spaces in accordance with nutrition and culinary policies and procedures in addition to regulatory sanitation and safety standards.
Schedule
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Rotating weekday/weekend shifts
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Holidays as assigned
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Hours
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1:00 pm-9:30 pm
Location
41 Perimeter Center East, Dunwoody, GA 30346
Learn more about our Atlanta Eating Disorder Treatment Center here
Compensation Disclosure
- Starting hourly range between $20-24
Final Compensation offered will be within pay range based on qualifications/experience met for the position
How Culinary Leads Empower Recovery
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Partners with the Culinary Manager to ensure efficient and functional management of the kitchen
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Keeps the Culinary Manager apprised of personnel and performance issues to enable the Culinary Manager in addressing concerns.
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Partners with the Culinary Manager to create awareness of meal planning challenges and propose solutions that meet therapeutic needs of clients and their communities of support.
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In the absence of the Culinary Manager:
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Oversees food production and service to ensure adherence to the Accanto Nutrition approved cycle menu and standardized recipes (including accurate portioning of food)
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Partners with the Dietetic Technician to ensure meals/snacks meet dietary accommodations and prescribed meal plan needs