Executive Chef

1 week ago

Atlanta, Georgia, United States Fifth Group Restaurants Full time


Fifth Group Restaurants is looking to bring on board a skilled Executive Chef to lead its Ecco Midtown kitchen.

Compensation: starting at 100K plus bonus structure, can be adjusted depending on expertise

About the establishment: Dive into the rich and diverse flavors of Europe at Ecco, our sleek restaurant nestled in the vibrant Midtown area. With an elegant old-world ambiance, top-notch service, and an exceptional wine selection, we offer a dining experience like no other. Indulge in our signature fried goat cheese with honey, acclaimed wood oven flatbreads, creative pastas, and innovative European-inspired dishes crafted with fresh local ingredients.


Who we are: Join our team at Fifth Group Restaurants, where we strive to spark enthusiasm and bring happiness to our guests. Since 1993, we have been committed to leaving a mark on Atlanta's culinary scene and enhancing the city's gastronomic reputation. We foster a positive workplace culture based on optimism, inclusivity, and the pursuit of success. We emphasize the significance of maintaining a harmonious work-life balance while setting and attaining meaningful objectives. If you are ready to be a part of our Fifth Group family and contribute to the culinary industry, we welcome you to join us as a valued team member.

Roles and responsibilities:
  • Lead and oversee all culinary operations of the restaurant with an emphasis on innovation and efficiency.
  • Supervise Sous Chefs and provide mentorship to the management team.
  • Establish clear expectations and ensure accountability among staff members.
  • Cultivate and guide a group of leaders for future progression within the organization.
  • Guarantee consistent implementation of training programs for kitchen staff.
  • Offer continuous coaching and performance assessments to create a positive work environment.
  • Participate in recruitment processes and assist Sous Chefs in hiring procedures.
  • Enforce company guidelines and regulations for both managers and hourly employees.
  • Handle food costing, product reception, and invoice supervision.
  • Conduct precise inventory checks and sustain a comprehensive purchasing system.
  • Monitor and manage food expenses to reach targeted goals.
  • Control manageable costs in collaboration with the General Manager.
  • Maintain high standards of food quality, hygiene practices, and cleanliness.
  • Introduce seasonal menu revisions and keep recipe archives up to date.
  • Educate and train both kitchen and front-of-house teams.
  • Manage stock levels to prevent shortages of menu items.
  • Ensure smooth and efficient service during all service periods.
  • Uphold professionalism, hygiene, and noise control along the kitchen line.
  • Build rapport with regular patrons and represent the restaurant at community functions.
  • Supervise maintenance and upkeep of kitchen equipment.
  • Manage Aloha and Menulink systems concerning menu alterations.
  • Achieve set food cost objectives and formulate strategies to address cost concerns.
  • Organize and conduct Chef Chat sessions and demonstrations.
  • Implement and oversee BOH cleaning initiatives and adhere to health department standards.
  • Handle payroll documentation accurately and promptly.
  • Provide guidance and serve as a role model for managers and staff.
  • Foster the development of Sous Chefs through continuous engagement and individual meetings.
  • Prioritize tasks and strategize within a structured time management framework.
  • Cultivate a culture of communication and knowledge exchange.
  • Maintain transparent and open communication with team members, managers, and owners.

Qualifications and skills:
  • Dedication to embodying FGR values
  • Minimum of three years of managerial experience in an upscale, full-service, scratch kitchen setting
  • Proven history of meeting financial targets, personal objectives, and nurturing managers
  • Proficient in Microsoft Office Suite: Word, Excel, and Outlook
  • Thorough grasp of P&L concepts (reporting and issue resolution) and costing
  • Strong leadership, coaching, and instructional capabilities
  • Excellent communication skills (verbal, written, and attentive listening)
  • Passion for guest service, team engagement, and the restaurant industry
  • Proactive problem-solving skills
  • Ability to work flexible hours including days, evenings, weekends, and holidays
  • Culinary
    • Menu development
    • Group dining/BEOs
    • Extensive knowledge of European cuisine – French techniques, Italian, Spanish, Mediterranean
    • Extensive experience with scratch pasta and doughs
Physical Demands:
  • Continuous standing and walking
  • Intermittent stooping, kneeling, and crawling
  • Periodic use of ladders, stairs, and ramps
  • Ability to stand and move continuously at a steady pace for up to 8 hours per shift
  • Frequent bending, twisting, and rotating of the spine, elbows, and wrists
  • Capability to lift up to 15 lbs regularly
  • Occasional pushing, pulling, lifting, or carrying items up to 50 lbs, such as cases of wine or full ice buckets
  • Effective listening and speaking abilities for guest and team interaction
  • Regular use of POS/Computer systems
  • Manual dexterity to 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

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