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Executive Chef 

Location Lure  

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. You love working with seafood and seasonal ingredients. You have developed and managed other leaders such as Sous Chefs, Junior Sous Chefs, and Lead Line Cooks. 

The restaurant: Visit Lure for an inspired seafood experience served up in a stylish and inviting bungalow that feels shipped from the shore to the heart of Midtown. Order a dozen oysters on the half shell and a glass of prosecco and enjoy our seasonal, regionally-inspired seafood flavors for an unforgettable dinner.

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.
About the Organization Consider a career with Fifth Group Restaurants or Bold Catering & Design companies with more than 25 years of experience working with the finest and most successful people in Atlanta's hospitality industry. Beyond that, we want it to be your home away from home; your #FGRfamily away from family. We invite you to be a part of a team where your co-workers care about your advancement as much as their own. Be a success. Be amazing. Be a FifthGrouper.

Working for us has its benefits. Some of our benefits (depending on your role) include:
• Paid time off
• Medical, dental, life, vision, and supplemental insurance
• 401(k) retirement plan with company matching funds
• Generous bonus plans
• Restaurant discounts and company-provided family meals
• Flex-spending and dependent-care accounts
• Cash-reward referral program
• Work anniversary gifts

Enjoy a harmonious work/life balance.
• Flexible schedules
• Collaborative work environment
• Opportunities to work for our catering company and other restaurants

We'll quench your thirst for knowledge. Learning opportunities such as...
• Detailed and ongoing training in hospitality, wine and spirits, and food-pairing  
Position Requirements
  • Commitment to embodying FGR values
  • At least three years of restaurant management experience
  • Proven track record of meeting sales/cost targets, personal goals and developing managers
  • Adept in Microsoft Office Suite: Word, Excel and Outlook
  • Solid understanding of P&L concepts, reporting and troubleshooting.
  • Leadership, Coaching and Teaching abilities
  • Excellent communication skills (oral, written, and listening skills)
  • Passion for both guest service, employee engagement and the restaurant business
  • Proactive problem-solving abilities
  • Ability to work days, nights, weekends and holidays

Physical Requirements:

  • Constant standing and walking
  • Occasional stooping, kneeling and crawling
  • Occasional ascending or descending of ladders, stairs and/or ramps
  • Must be able to stand and exert well-paced mobility for up to 8 hours per shift
  • Frequent, continual, intermittent flexing and rotation of the spine, elbows and wrists
  • Must be able to lift up to 15 lbs on a regular and continuing basis
  • Occasional pushing, pulling, lifting or carrying up to 50 lbs, i.e. case of wine, full ice buckets, etc
  • Must be able to listen and speak, for both guest and team member interaction
  • Constant use of POS/Computer systems
  • Requires manual dexterity to use and operate all necessary equipment
Full-Time/Part-Time Full-Time  
EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.  
Req Number FIF-22-00092  

This position is currently not accepting applications.

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