Ford Fry Restaurants is seeking a devoted Kitchen Manager to lead our culinary team!
The Kitchen Manager leads the entire culinary team, directing the day-to-day operations of all areas of the kitchen including production and prep, special events and purchasing and receiving. He/she ensures that all culinary employees maximize efficiency and productivity in order to achieve total guest satisfaction while actively reviewing and evaluating daily guest feedback. The Kitchen Manager oversees the recipe execution and education process to all culinary and service staff. Priorities also include directing food production and plating from the pass during service, properly and efficiently training all line cooks and meeting or exceeding the budgeted food cost percentage. He/she must foster an educational environment to develop all culinary staff for future advancement. 10-years of progressive culinary experience preferred, five of which are in senior management, required. Become part of a dynamic, innovative and heartfelt group of unique individuals and apply online at fordfry.com!
Competitive salary: $65,000 – $100,000/yr. DOE + generous quarterly bonus program
Full benefit eligibility after 30-days of employment:
- Major Medical, Dental, Vision, Life Insurance
- Paid Time Off
Performance-based raises and promotions
50% discount at all Ford Fry Restaurants
Internal educational programs/training
Daily family meal
Closed most major holidays
"Good food starts in your own backyard" – Ford
Culinary Menu / Recipe Development
Food / Beverage Pairing
Food Cost Optimization
Food Safety Knowledge
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Part of Ford Fry Restaurants
Ford Fry Restaurants (FFR) is a team of Atlanta-based chefs and restaurants helmed by Restaurateur Ford Fry. In January 2007, Fry put down roots in Atlanta with the opening of his first restaurant, JCT. Kitchen & Bar. In less than a decade, the company opened 10 more restaurants in Atlanta and one in Fry’s hometown of Houston. The food and environments Fry’s team creates continue to garner FFR significant accolades, including multiple James Beard nominations, FOOD & WINE magazine features, anEsquire magazine award for Best Restaurant in America, and inclusion on similar “best of” lists in Bon Appetit, Southern Living, the Atlanta Journal-Constitution, and more. Fry’s portfolio of restaurants includes JCT. Kitchen & Bar, no. 246, The Optimist, King + Duke, St. Cecilia, The El Felix, Superica, Marcel, State of Grace (FFR’s Houston property) and BeetleCat.