Head Chef & General Manager

Head Chef & General Manager Atlanta, GA Job Details Full-time $80,000 - $100,000 a year 17 hours ago Qualifications Operational cost reduction Menu design Financial forecasting Budget management Strategic management Food safety management Recruitment process management Quality assurance within food and beverage industry Operations management Inventory management ServSafe Managing hospitality teams Sanitation procedures Budget forecasting Team development Culinary Arts Profit & loss Managing budgets in a finance role Kitchen cost control Bachelor's degree Team management Store management Decision making Financial control management Hospitality Management Supply chain management Mentoring Implementation of OSHA safety standards Recruiting Senior level Training POS systems Data-driven decision making Staffing management Hospitality management Performance evaluation Full Job Description We are seeking a high‑energy, hands‑on leader for a dual role as Head Chef & General Manager. This role combines culinary creativity with operational leadership, managing total store ownership across two concepts.

Responsibilities:

Culinary Leadership & Menu Development:

Design and execute creative, brand‑aligned menus for KoHo and Wu‑Tang Kitchen; standardize recipes, portion sizes, and kitchen systems; oversee food quality, presentation, and kitchen cleanliness; collaborate on seasonal items and innovations.

Operations & General Management:

Manage daily FOH and BOH operations ensuring SOP and service compliance; lead new store openings; monitor food safety, sanitation, OSHA and airport regulations; track PCL performance, labor costs, COGS, inventory, and supply chain efficiency.

People Leadership & Culture:

Recruit, hire, train team members; foster a culture of excellence and hospitality; conduct performance reviews and recognition; mentor for leadership development.

Financial & Strategic Oversight:

Accountable for revenue, profitability, COGS, labor, EBITDA; partner on forecasting, budgeting, strategy; use POS/reporting tools for decisions; identify cost control and efficiencies.

Qualifications:

Inspires and develops diverse teams Strong culinary creativity and execution Operational acumen in restaurant management Financial literacy to manage budgets and profitability Guest‑centric with consistent service focus Adaptable and data‑driven decision making Committed to compliance, food safety, labor standards

Education & Experience:

Bachelor's degree in Culinary Arts, Hospitality Management, or related (Required) ServSafe Certification (Required) Minimum 5 years in Head Chef and General Manager role Success in menu development, kitchen, and operational management Experience with PCL statements, budgeting, cost control

Preferred:

Experience opening restaurants or managing growth

Bonus:

Airport or multi‑concept dining experience #HireFinder #

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