Executive Chef

We bring bold, culturally relevant restaurant concepts to life by combining innovation, operational excellence, and genuine hospitality. Our brands thrive at the intersection of creativity and community, and we believe exceptional leadership is the heartbeat of a successful operation. As we prepare to open KoHo and Wu-Tang Kitchen in the Atlanta, GA market, we are seeking a dynamic and experienced Executive Chef & General Manager to lead this exciting new chapter.

This is a dual-role leadership position that blends the culinary expertise of an Executive Chef with the operational oversight of a General Manager. The Executive Chef & General Manager will assume full store ownership, overseeing menu innovation, kitchen operations, front-of-house execution, team management, financial performance, and guest experience across two distinct restaurant concepts. This role is ideal for a high-energy, hands-on operator with deep culinary roots, strong business acumen, and a passion for team development. You will play a central role in launching, shaping, and scaling both concepts in the Atlanta market.

The Executive Chef & General Manager will be responsible for creating and executing innovative, brand-aligned menus for KoHo and Wu-Tang Kitchen. They will standardize recipes, portioning, plating, and kitchen operating procedures to maintain exceptional levels of food quality, presentation, and kitchen sanitation. Collaboration on seasonal items, limited-time offers (LTOs), and long-term menu strategy will be key, along with monitoring production to ensure speed, consistency, and cost efficiency.

On the operational side, the role includes overseeing all daily front-of-house (FOH) and back-of-house (BOH) operations across both concepts. This involves leading new store opening tasks such as licensing, vendor onboarding, kitchen setup, and soft openings. Managing labor scheduling and staffing to maintain service levels and meet budget goals is essential. The Executive Chef & General Manager must ensure compliance with food safety, sanitation, OSHA, and municipal standards while monitoring labor costs, cost of goods sold (COGS), inventory, supply chain, and profit and loss (P&L) performance.

People leadership and culture development are also major components of this role. Responsibilities include recruiting, hiring, and onboarding hourly and salaried team members, leading structured training programs for both FOH and BOH teams, building an inclusive, high-morale, hospitality-driven culture, and implementing performance reviews, recognition programs, and succession planning. Mentoring team members for internal career progression is expected.

Financial and strategic management duties encompass full responsibility for store-level financial performance including revenue, profitability, and earnings before interest, taxes, depreciation, and amortization (EBITDA). The Executive Chef & General Manager will partner with leadership to forecast, set goals, and plan long-term strategy, using POS, inventory, and labor systems to guide business decisions. Implementing cost control measures and operational efficiencies as well as reviewing budgets, analyzing variances, and executing improvement plans are critical to the success of the role.

This position demands strong leadership and coaching abilities to build high-performing, diverse teams, culinary creativity paired with disciplined kitchen execution, and a deep understanding of FOH/BOH operations and hospitality best practices. Financial literacy related to labor, COGS, P&L management, and budgeting is vital, along with a guest-centric mindset and a passion for exceptional service. The ability to adapt quickly, make data-informed decisions, and maintain compliance across food safety, labor law, and health regulations is crucial.

Performance metrics will focus on EBITDA and net profitability, food cost percentage and labor percentage, employee turnover and retention, guest satisfaction and reviews, training completion rates, health inspection and audit scores, and brand standards compliance.

Educational requirements include a Bachelor’s degree in Culinary Arts, Hospitality Management, or a related field, ServSafe Certification, and a minimum of 5 years’ experience in a Chef-Operator, Executive Chef, or General Manager role. Proven experience with menu development, kitchen operations, and P&L ownership is required. Experience opening new restaurants or leading high-growth environments is highly preferred, and airport or multi-concept dining experience is a plus.

This role offers a rare opportunity to lead two brand-new restaurant openings, shape their culinary identity, and drive long-term success. If you are a visionary culinary leader who thrives in fast-paced, high-impact environments, this position in Atlanta presents an extraordinary chance to leave a mark in the restaurant industry.