ATLANTA, GA

Compensation: Starting at $75,000 annually + performance-based bonus (up to 20%) + comprehensive benefits
Annual Sales Volume: $4–5M+
We’re looking for a driven and experienced Executive Chef to oversee culinary operations at a fast-paced BBQ restaurant with a strong reputation for smoked meats, scratch-made sides, and an active catering arm. This role requires someone who can balance creativity, consistency, and leadership while managing a high-performing team.

Key Responsibilities

• Direct and support a team that includes Sous Chefs and kitchen supervisors.
• Ensure consistent execution of food quality, flavor, and presentation for dining room and catering services.
• Develop rotating menus and innovative specials that fit the brand and delight guests.
• Collaborate closely with ownership and FOH leaders to optimize guest experience and operational efficiency.
• Control food and labor costs through scheduling, prep oversight, and strong systems management.
• Mentor, train, and hold team members accountable to high performance standards.
• Maintain compliance with health, safety, and sanitation regulations.

Qualifications

• At least 5 years in culinary leadership roles within high-volume kitchens ($4M+ revenue).
• Experience in both restaurant service and catering operations.
• Proven ability to delegate effectively, implement systems, and grow teams.
• Calm, solution-oriented approach in a fast-paced environment.
• Strong track record with menu creation and seasonal specials.

Perks & Benefits

• 401(k) with employer match
• Medical, dental, and vision coverage
• Paid time off
• Career growth opportunities within a stable and successful brand

Location: On-site, full-time
If you’re a seasoned chef ready to lead a dynamic kitchen and continue the success of a respected BBQ concept, we’d love to connect. Apply today!
Job Type: Full-time
Pay: From $75,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Work Location: In perso

• Direct and support a team that includes Sous Chefs and kitchen supervisors.
• Ensure consistent execution of food quality, flavor, and presentation for dining room and catering services.
• Develop rotating menus and innovative specials that fit the brand and delight guests.
• Collaborate closely with ownership and FOH leaders to optimize guest experience and operational efficiency.
• Control food and labor costs through scheduling, prep oversight, and strong systems management.
• Mentor, train, and hold team members accountable to high performance standards.
• Maintain compliance with health, safety, and sanitation regulations