Head Chef

Head Chef (Executive Chef) – High-Growth Concept | Creative Control + Profit Incentives

Location: Dublin, GA
Concept: Upscale Casual / High-Volume / Experience-Driven Dining
Company: Saltwater Fishery

The Opportunity

We’re not looking for someone to “run a kitchen.” We’re looking for a leader, builder, and culinary driver .

This is a rare opportunity to take full ownership of a growing concept with creative control, operational influence, and direct impact on profitability . If you’ve ever wanted to build something—not just maintain it—this is your shot.

What You’ll Own

• Full kitchen leadership: hiring, training, culture, accountability
• Menu development: seasonal, profitable, brand-aligned
• Food cost control + inventory systems (you know your numbers)
• Kitchen systems + execution consistency at scale
• Vendor relationships + ordering strategy
• Health, safety, and cleanliness standards (non-negotiable)
• Collaboration with ownership on growth, expansion, and concept evolution

What Makes This Different

• Real creative input – your ideas won’t die in a meeting
• Performance-based incentives tied to food cost + profitability
• Growth runway – this is part of a larger vision, not a one-off kitchen
• Autonomy – we hire adults and expect leaders
• Supportive ownership – we care about the business and the people in it

‍ Who You Are

• Proven leader with 3–5+ years in a senior kitchen role (Sous/Exec/Head Chef)
• Strong grasp of cost control, margins, and kitchen systems
• Can lead a team without ego—firm, fair, respected
• Passionate about quality AND efficiency (you balance both)
• Comfortable in a fast-paced, high-expectation environment
• Entrepreneurial mindset—you think like an owner, not an employee

Compensation & Perks

• Competitive salary (based on experience)
• Bonus structure tied to performance
• Opportunity for long-term growth and leadership expansion
• Flexible input on menu + kitchen direction
• Strong, stable ownership with a clear vision

⚠️ Not For You If:

• You need constant direction or micromanagement
• You avoid accountability for numbers and performance
• You’re just looking for a “job” instead of a role you can build

How to Apply

Send your resume + a short note on:

• A concept or menu you’ve built or improved
• How you’ve impacted food cost or kitchen performance

If you’re ready to build something that matters—and be rewarded for it—we want to talk.