Executive Chef: Lead Innovative Gastro-Pub Kitchen

Goodwin Recruiting; Atlanta (GA); On-site; USD 95,000 - 110,000; Full time

Benefits offered by this job

Performance-based bonus

Generous Paid Time Off

Relocation Options to Atlanta

Job summary

Goodwin Recruiting is seeking an experienced Executive Chef to lead the culinary program for a chef-driven, upscale dining destination in Downtown Atlanta, GA. You will shape a flagship concept, build a high-performing team, and create memorable dining experiences that honor tradition while embracing innovation.

Qualified candidates have 5+ years of progressive culinary leadership, strong Gastro-pub and Belgian techniques, and proven success in high-volume operations with menu development and

Qualifications

• 5+ years of progressive culinary leadership experience.
• Strong knowledge of Gastro-pub and Belgian techniques.
• Proven success managing high-volume restaurant operations.
• Experience with menu development, recipe costing, and kitchen financials.
• Food cost controls, labor management, inventory systems, and P&L.

Responsibilities

• Lead back-of-house operations, ensuring excellence in culinary execution, food quality, and kitchen performance.
• Develop and evolve seasonal menus that blend gastro-pub and Belgian influences.
• Create and maintain recipe standards, plating guides, and operational procedures.
• Manage Sous Chefs and culinary team members.
• Drive food cost, labor cost, and overall kitchen profitability while maintaining exceptional quality standards.

Skills

Leadership

Menu development

Food cost management

Kitchen operations

Communication

Education

Culinary leadership experience

Job description

Goodwin Recruiting is seeking an experienced Executive Chef to lead the culinary program for a chef-driven, upscale dining destination in Downtown Atlanta, GA. You will shape a flagship concept, build a high-performing team, and create memorable dining experiences that honor tradition while embracing innovation.

Qualified candidates have 5+ years of progressive culinary leadership, strong Gastro-pub and Belgian techniques, and proven success in high-volume operations with menu development and