you: You are a passionate, experienced culinary leader, with the creativity, energy and drive to lead a team of engaged professionals to do their best work.
the restaurant: Ecco Buckhead explores the depth and diversity of bold European flavors from the comfort of our contemporary, upscale restaurant. Impeccable old-world styling, fine dining standards of service, and an unparalleled wine list keep our guests coming back for more.
the company: For over 27 years, Fifth Group Restaurants has been more than just a company. We serve delicious food and wine, and offer genuinely warm service in inviting atmospheres. We are also a true source of pleasure and joy for those who dine with us and a supporter of our communities. Above all, we are a special group of people: employees, guests, families and friends. At Fifth Group Restaurants and Bold Catering & Design, the hospitality we're celebrated for is brought to life by our team members. As a member of the FGR Family, you'll enjoy real professional growth, job satisfaction, supportive and respectful environments and industry leading benefits for all positions.
the role: The primary responsibility of the Executive Chef (EC) is to lead and manage all aspects of the culinary department of the restaurant. The EC is a champion for both the creative and operational components of the culinary world. This individual will also exude pride in culinary excellence, consistency and in the practice of sound, profitable management techniques. In addition, the EC must demonstrate that employees are the highest priority, and maintain a positive work environment while developing the next generation of restaurant leaders. The EC is expected to act as a role model on behalf of and in accordance with the values, purpose and mission of Fifth Group and its owners and will make decisions based on the integrity and long term success of the business.
The Executive Chef is responsible for all of the following areas:
People/Staffing: We value learning and growing. We are inspired by and foster creativity.
Supervises Sous Chefs directly and provides guidance for all members of the management team with leadership from, and as a partner with, the General Manager.
Clearly defines expectation and holds individuals accountable for fulfilling their job description.
Develops a team of leaders who are prepared to move upward in the organization.
Ensures consistent execution of all training programs for both sous chefs and BOH staff.
Provides effective, ongoing coaching of staff- both positive and constructive, including required, periodic performance evaluations and goal setting discussions.
Owns all hiring decisions in the BOH with oversight from the General Manager, and supports Sous Chefs with interviews and hiring processes.
Leads by example by following and enforcing all Fifth Group Policies & Procedures for managers and hourly employees.
Holds all staff and managers accountable for their job descriptions, uses written documentation up to termination for managers and hourly employees.
Financial, Legal and Administrative: We are committed to profitability.
Provides accurate and timely costing of daily specials and all menu items.
Owns and manages a system and standards for product receiving and invoice monitoring.
Delivers accurate end of Period physical inventories.
Creates and maintains an organized and comprehensive purchasing program including vendor relations, sourcing and price/quality comparative analysis.
Provides ongoing inventory analysis and management to achieve accurate and budgeted food cost.
Responsible for vigilant management of all controllable expenses with General Manager.
Operations: We demand quality.
Demonstrates the ability to work and teach each position in kitchen.
Uphold stringent standards of food quality, food handling practices, culinary technique and sanitation.
Ensure all food items are of highest quality and within concept guidelines.
Ability to expedite service at all volume levels in a level headed and exemplary manner.
Implement seasonal menu changes within concept guidelines, including prep lists and expectations of staff while following Fifth Groups menu change SOP's.
Continual education of all BOH and FOH staff members, including food education and culinary training.
Maintenance of a current and thorough recipe file.
Commitment to managing inventory and item par levels to avoid '86ing' items.
Execution of productive, smooth shifts and meal periods, including upkeep of systems.
Monitoring line professionalism i.e. dress, health code standards, cleanliness and noise level.
Develops relationships with regular guests, and interacts with guests whenever possible or when needed.
Represents restaurant at events in the community in a manner which displays company values and promotes the company in general.
Manages preventative maintenance for all restaurant equipment, all needed repairs, including any third-party services.
Maintains upkeep of Aloha and Menulink food related to menu changes
Responsible for meeting food cost objectives, developing and managing action plan to address food cost issues and reporting on all food cost topics in manager meetings
Owns all Chef Chat planning as well as teaching sous chefs to do chef chats/demos.
Develops, as needed, implements and manages BOH cleaning programs (daily/weekly/monthly cleaning schedules, White Glove, Steritech), as well as all Health Department standards related to the entire BOH ensuring restaurant meets established metrics on all inspections.
Ensures by personally and accurately submitting all BOH pay rate changes (as well as other pay,hiring,terminationpaperwork)totheGeneral Manager.
Management of the Team: We believe in success and generosity. We insist on integrity and respect.
Responsible for providing leadership and being a role model for your fellow managers and all staff members.
Continually develops all sous chefs through shift by shift interaction and by successfully planning and executing weekly one-on-one meetings with them.
Complete commitment to good management practices by fulfilling the Unit Quarterly Priorities and action-planning within a structured time management system.
Creates an environment where information is shared, utilizing all available communication tools from shift note reporting to weekly manager meetings.
Expected to have honest, open communication with staff, managers and owners.
These lists of job duties and responsibilities are not intended to be construed as an exhaustive list of all job duties performed by the personnel so classified. Management reserves the right to revise or amend duties at any time.