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
