Culinary Director

CLIENT SUMMARY

Located in Birmingham, AL, brick & tin is owned by Mauricio Papapietro, who founded the

company in 2010 due to his passion for food and love of everything culinary. The restaurant has consistently provided the Mountain Brook and surrounding communities with a fast-casual, from scratch, chef-driven environment and has great plans to continue its growth. brick & tin has two locations in Mountain Brook and downtown Birmingham, as well as a local bar, Key Circle Commons. They plan to expand to Huntsville, AL in Summer 2025, and more locations in the future. Their mission is to connect people to the highest quality, scratch-made, locally sourced food possible. brick & tin is where slow food meets fast food. They always purchase from local farmers when possible and only use humanely raised and all-natural meats. They strive to take care of all employees and be a meaningful part of the community. brick & tin prioritizes not only the quality of their products, but ensures that the guest experience is always as close to perfect as possible.

POSITION OBJECTIVE

brick & tin is seeking a Culinary Director to lead and elevate their culinary operations, driven by a commitment to farm-to-table excellence and high-quality cuisine. This role will be pivotal in curating menu offerings that reflect a dedication to sustainability and partnerships with local farmers.

As the Culinary Director and apart of the leadership team, you will be responsible for owning food quality and cost, operational efficiencies, and profitability. This role requires strong leadership, exceptional organizational skills, and a deep understanding of the restaurant industry.

If you’re looking to be part of a company that values relationships with the community, employees, and customers while providing enriching experiences, join brick & tin, where passion and purpose unite. As they expand into new cities in the coming years, you’ll have the opportunity to grow with them and help bring their vision to new communities.

POSITION KEY RESPONSIBILITIES

• Develop and oversee menus that highlight local, farm-fresh ingredients, ensuring creativity and consistency across all locations.
• Manage daily kitchen operations, including food preparation and inventory management, while maintaining high standards of food quality and safety.
• Establish and maintain relationships with local farmers and suppliers to source fresh, sustainable ingredients and support the farm-to-table philosophy.
• Provide training and guidance to kitchen staff, fostering a positive work environment and encouraging professional development and adherence to company standards.
• Ensure all kitchen operations comply with health, safety, and sanitation regulations, and adhere to company policies and procedures.
• Manage food and labor costs effectively, implementing strategies to minimize waste and maximize profitability while maintaining quality.
• Leverage Restaurant 365 and other technologies to streamline kitchen operations, track inventory, and analyze performance for data-driven decision-making.
• Explore new culinary trends and techniques, experimenting with recipes to keep the menu fresh and engaging, while staying true to our farm-to-table identity.
• Uphold and enhance the restaurant’s culinary standards, ensuring consistency in food presentation, taste, and overall guest experience.
• Regularly review kitchen performance and guest feedback to identify areas for improvement and implement changes as needed.
• Serve as a brand ambassador, promoting the restaurant’s values and mission through culinary excellence and community engagement.

SKILLS & EXPERIENCE NEEDED

• 5+ years of Chef and/or Kitchen management experience.
• Proven ability to lead, inspire, and develop a team with enthusiasm, high energy, and a passion for coaching.
• Experience in creating and implementing innovative menus that reflect the restaurant’s identity.
• Strong financial acumen with experience in budgeting, cost control, financial analysis, and managing food costs effectively.
• Systems thinker and problem solver with a track record of implementing effective operational solutions.
• Self-motivated with a strong sense of ownership, eagerness to learn, and drive to achieve high standards.
• Ability to build strong relationships with guests and staff, ensuring high levels of satisfaction.
• Innovative and perceptive with the ability to anticipate and implement necessary changes to improve the business.
• Highly organized and detail-oriented, committed to upholding the highest standards of quality and service.
• Excellent communication and interpersonal skills with the ability to create and manage effective systems and processes.
• Adaptable and resilient, with the ability to thrive in a dynamic environment and effectively respond to changing conditions and challenges.