Job Description

Executive Chef – Butcher-Driven, Farm-to-Table Concept

Location: Atlanta, GA

About the Opportunity

An acclaimed, product-driven concept rooted in whole-animal butchery, local sourcing, and zero-waste cooking is expanding into a larger, flagship location in Atlanta.

Originally launched as a farmers-market-driven butcher and sundry shop, the concept has built a cult following through its commitment to responsibly sourced meats, strong relationships with local farms, and a thoughtful, ingredient-first approach.

Expanded whole-animal butchery operations

Seafood butchery and preservation

A curated, all-day café-style food program

On-premise dining and beverage offerings

This is a rare opportunity for a chef to step into a leadership role that blends butchery, culinary execution, and creative menu development within a highly respected and rapidly growing concept.

The Role

The Executive Chef will lead the culinary program for the new location, overseeing all kitchen operations while helping shape the evolution of the food offering.

This role requires a chef who is equally comfortable:

Breaking down whole animals

Building systems and leading teams

Creating thoughtful, seasonal menus

Operating within a disciplined, low-waste environment

Key Responsibilities

�� Culinary Leadership

Oversee all kitchen operations, including prep, line, and service

Lead menu development for an 8–10 item, focused, rotating food program

Ensure consistency, execution, and presentation across all offerings

Work closely with ownership on concept evolution and product direction

�� Butchery & Product Utilization

Partner with in-house butchery program to maximize whole-animal utilization

Develop and execute value-added products (stocks, sausages, charcuterie, etc.)

Integrate meat and seafood programs into a cohesive culinary identity

Maintain a strong focus on zero-waste cooking practices

�� Expansion into Seafood

Support the development of a seafood butchery program, including whole fish breakdown, preservation, and preparation

Contribute to items such as smoked fish, broths, and seafood-driven dishes

�� Team Leadership

Hire, train, and develop BOH team members

Build a culture of professionalism, consistency, and craftsmanship

Lead from the front during service

�� Operations & Systems

Manage food cost, labor, and inventory

Implement prep systems and kitchen organization

Maintain cleanliness and food safety standards

Qualifications

5+ years in a leadership role (Executive Chef or Executive Sous Chef)

Strong background in scratch kitchens and product-driven concepts

Experience with butchery or whole-animal programs strongly preferred

Exposure to fine dining or Michelin-level kitchens is a plus

Proven ability to lead teams and manage kitchen operations

Ideal Candidate

Passionate about local sourcing, sustainability, and craftsmanship

Comfortable working in a high-expectation, detail-oriented environment

Creative but disciplined — understands how to execute consistently

Excited to build something, not just maintain it

Compensation & Opportunity

Competitive base salary + bonus

High-visibility leadership role within a growing concept

Opportunity to help shape a unique, community-driven culinary program

Long-term growth potential as the concept expands

#RIMUS