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Executive Chef
Fifth Group Restaurants
International Tower, Peachtree Center, 229 W Peachtree St NW #600, Atlanta, GA 30303, USA
Fifth Group Restaurants hiring Executive Chef in Atlanta, GA

Fifth Group Restaurants hiring Executive Chef in Atlanta, GA

Fifth Group RestaurantsMore Info

Full Time • Salary (Based on Experience)
Expired: Jun 22, 2024

Sorry, this job expired on Jun 22, 2024. Below are other jobs that may be of interest to you.

Required Years of Experience

5 years


Job Details

Fifth Group Restaurants is hiring an Executive Chef for its Ecco Midtown concept.

Salary: starting at 100K with bonus program, negotiable based on experience 

The restaurant: Ecco explores the depth and diversity of bold European flavors from the comfort of our contemporary, upscale Midtown restaurant. Impeccable old-world styling, fine dining standards of service, and an unparalleled wine list will keep you coming back for more. Dine with us and enjoy our beloved fried goat cheese drizzled with honey, award-winning wood oven flatbreads, inspired pastas and inventive European-inspired mains that make the most of what’s local.

Who we are: Are you ready to join the ranks of the Fifth Group Restaurants, where our purpose is to ignite passion and bring joy to people's lives? Since our establishment in 1993, we have been dedicated to making a mark on Atlanta's dining scene and elevating the city's culinary reputation. We cherish a work environment built on positivity, respect, diversity, and the pursuit of profitability. We value the importance of maintaining a balanced and healthy lifestyle while setting and achieving meaningful goals. If you're ready to be a part of the Fifth Group family and make a lasting impact in the world of dining, we invite you to join us as a Fifth Grouper!
 
Responsibilities:
  • Lead and manage all aspects of the restaurant's culinary department with a focus on creativity and operational efficiency.
  • Supervise Sous Chefs and provide guidance to the management team.
  • Set clear expectations and hold individuals accountable for their job responsibilities.
  • Develop and mentor a team of leaders for future growth within the organization.
  • Ensure consistent execution of training programs for sous chefs and kitchen staff.
  • Provide ongoing coaching and performance evaluations, fostering a positive work environment.
  • Make hiring decisions and support Sous Chefs in the hiring process.
  • Enforce company policies and procedures for managers and hourly employees.
  • Manage food costing, product receiving, and invoice monitoring.
  • Conduct accurate physical inventories and maintain a comprehensive purchasing program.
  • Monitor and manage food costs to achieve budgeted targets.
  • Control controllable expenses in collaboration with the General Manager.
  • Uphold stringent standards of food quality, handling practices, and sanitation.
  • Implement seasonal menu changes and maintain up-to-date recipe files.
  • Educate and train both kitchen and front-of-house staff.
  • Manage inventory levels to avoid shortages of menu items.
  • Ensure smooth and efficient service during all volume levels.
  • Maintain professionalism, cleanliness, and noise levels on the kitchen line.
  • Develop relationships with regular guests and represent the restaurant at community events.
  • Oversee maintenance and repairs of restaurant equipment.
  • Maintain Aloha and Menulink systems related to menu changes.
  • Meet food cost objectives and develop action plans to address cost issues.
  • Plan and conduct Chef Chat sessions and demonstrations.
  • Implement and manage BOH cleaning programs and comply with health department standards.
  • Handle payroll-related paperwork accurately and in a timely manner.
  • Provide leadership and be a role model for managers and staff.
  • Develop and mentor sous chefs through ongoing interaction and one-on-one meetings.
  • Prioritize and action-plan within a structured time management system.
  • Foster a culture of communication and information sharing.
  • Maintain open and honest communication with staff, managers, and owners.
Knowledge, skills, & abilities:
  • Commitment to embodying FGR values 
  • At least three years of management experience in a full service, upscale, scratch kitchen 
  • 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) and costing
  • Leadership, coaching and teaching abilities 
  • Excellent communication skills (oral, written, and listening) 
  • Passion for both guest service, employee engagement and the restaurant business 
  • Proactive problem-solving abilities 
  • Ability to work days, nights, weekends and holidays 
  • Culinary
    • Menu development
    • Group dining/BEOs
    • Broad proficiency in European cuisine – French technique, Italian, Spanish, Mediterranean 
    • Depth of expereince in scratch pasta and doughs
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

Compensation Details

Compensation: Salary (Based on Experience)


Required Skills

Leadership

Management

Training

Coaching

P&Amp;L Management

Menu Development

Culinary Expertise

Communication

Problem Solving

Guest Service

Employee Engagement

Physical Requirements Management

Microsoft Office Suite

Hospitality Industry Knowledge

Read more


View Job Description

Open Jobs From Fifth Group Restaurants


Sous Chef
Full Time • Salary (Based on Experience)
Require min. 3 years of experience

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Restaurant Group

Part of Fifth Group Restaurants

(404) 815-4700

Fifth Group Restaurants is 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.
With this passion comes responsibility. That is why we have written this vision statement made up of our mission, purpose and core values; the ideas set forth here are to guide our attitude and all of our actions at work and, for many, in our personal lives.
PURPOSE
To passionately move people, and provide the opportunity to experience joy.
MISSION
To lead Atlanta’s hospitality industry while significantly impacting our city’s dining reputation.

Offering our guests great places to dine and providing our employees great places to work: this combination of commitments keeps Fifth Group Restaurants at the top of Atlanta’s hospitality industry. We thrive with a leadership team united by a love of food and deep respect for extraordinary hospitality.

Sous Chef