Share Email Opening Apply Now Title Culinary Director  Location Fifth Group Restaurants   Description The Culinary Director (CD) is responsible for overseeing and assisting Executive Chefs in our European/Seafood Concepts (currently Ecco, La Tavola and Lure) with the day-to-day capacity to provide our guests with the renowned service, cuisine and ambiance FGR is known for. The ultimate goal is to elevate the cuisine and dining experience, by partnering with our chefs and to train, educate, and provide culinary inspiration for our BOH teams. This in turn will drive sales, profitability, talent attraction and retention, and continue to keep our restaurants relevant and inspiring. The CD must work to make significant impact on our city’s dining reputation and make all decisions with the long-term success and integrity of FGR in mind. The CD must be the role model and ambassador for the Chefs, the employees, investors and partners, by working and living in accordance with the values, purpose and mission of Fifth Group Restaurants. Core Responsibilities- We value learning and growing. We are inspired by and foster creativity. Drive excellence in fiscal performance, shift operations, food quality and consistency, service execution, and facility cleanliness in each restaurant. Drive the defined culinary direction for the concepts. Oversight of menu development and roll out process executed by the EC and BOH team manage brand appropriateness, seasonality, balance, and finesse in each location. Elevate the level of culinary execution at each restaurant through observation, tasting, training, and relentless pursuit of quality and consistency. Ensure the quality of the ongoing review process (Drive the development of BOH teams by ensuring the quality and consistency of 1 on 1’s, evaluations, and ongoing training for Executive Chef’s, Sous Chefs and hourly production staff of each location). Manage EC accountability in all areas as defined by the EC job description. Be the physical image of FGR Culture: through leadership, work ethic, manager/staff relationship development, and constant communication of the Values, Mission and Purpose. Support alignment of “core items” and concept vision between multi-location concepts. Work with CVP to guide EC’s food ideation. Menu item creation must be collaborative with the chefs Report progress, concerns, updates on a regular basis with CVP Partner with Pastry Director to ensure the dessert program is executed properly Liaison with Director of Operations to ensure communication of critical information is disseminated appropriately People – We insist upon Integrity and Respect. Responsible for proper staffing levels of culinary teams to ensure smooth operations and overall guest satisfaction. Responsible for ensuring that all BOH training checklists and processes are executed correctly. Responsible for ongoing development of Executive Chefs through execution of annual performance reviews with DO and for Executive Chefs and Sous Chefs writing and achieving 6-month goals. Responsible for being accessible to all restaurant employees for conversations regarding complaints or dissatisfaction with their jobs or fellow employees that they are not comfortable talking to their GM, Executive Chef or a partner about. Financial, Legal and Administrative- We are committed to Profitability. Responsible for meeting all cost of goods objectives, including food, labor, and controllables for BOH to ensure maximum profitability. Responsible for abiding by and enforcing all FGR Policies & Procedures for Responsible for making sure each restaurant management team is holding their staff accountable to all FGR policies and procedures. Operations- We demand quality. Ultimately responsible for food quality and consistency through ongoing management of Chefs and the BOH management teams. Responsible for maintaining purchasing program parameters / communicating any purchasing issues (cost fluctuations, changes to spec etc.) to the CVP Standards. Responsible for ongoing preparedness and success for health inspections resulting in a score of 94 or better. Responsible for the ongoing maintenance of a current and thorough brand recipe file Responsible for overseeing that menu changes are planned using the standard process, and that all aspects of the process through roll out and follow up are executed to standard. Responsible for driving ongoing food related training both in the units via managers, chefs and menu meetings as well as more advanced food training outside the restaurants. Responsible for attending select marketing events, company coordinated events and public events as ambassador and representative of FGR. Drive the defined culinary direction for the assigned Brands. Maintain oversight of menu development and roll out process, brand appropriateness, seasonality, balance, and finesse in each restaurant. Drive the level of culinary execution at each restaurant through observation, constant feedback tasting, training, and a relentless pursuit of quality and consistency. Know and understand all company SOP’s Systems, and Policies. (refer to listed documents) Know and understand all the items on Sous Chef Training & EC training checklist.   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 Knowledge, Skills, & Abilities: Current culinary director or chef with minimum 6 years expereince as an Executive Chef Self-starter with a proven ability to drive a team for results Multi-unit experience preferred Broadly proficient in European cuisine, specifically French, Spanish, & Italian Ability to inspire, motivate, teach and mentor our chef team 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-23-00006   This position is currently accepting applications. 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