Executive Chef jobs in Georgia

ABOUT TBB

TBB 122 is a community-focused full-service cafe and restaurant serving Alpharetta artisan goods and delicious, healthful meals prepared prioritizing local ingredients, pastured/free-range/organic proteins, and more. Unpretentious yet inspired, TBB's menu draws inspiration from California and Europe, notably Italy and France, with an emphasis on elevating the flavors of quality ingredients and produce with simple ingredients.

Offering full-service breakfast, brunch, lunch, and dinner, guests will immediately feel welcomed in the warm, cozy atmosphere, fitted with fireplaces, banquet seating and nooks, wood accents, and spacious outdoor seating underneath a 150 year old oak tree surrounded by organically grown herbs and veggies and lush European landscaping.

tbb122.com

TITLE

Executive Chef

SUMMARY OF POSITION:  

The executive chef at TBB 122 will be a creative, collaborative, energetic, detail-oriented leader who is also a visionary thinker and has a passion for the craft. He or she will also have a team and guest-centric focus and the demonstrated ability to deliver an exceptional culinary experience. The executive chef will be working alongside partner, Michele Sedgwick, to develop a high-performing and excited team and will need to extend the culture of the TBB brand, positively mentor and motivate employees, and set high, attainable standards. 

The executive chef is integral in sourcing and collaborating with the owner to develop seasonally driven menus, and deliver amazing results through creative, well planned, inspirational, healthful, locally-driven fare. You will do this by setting up processes, hiring and training staff , formulating cost and inventory controls, etc; everything that executing a successful restaurant operation entails.

FOOD & BEVERAGE OPERATIONS

TBB offers breakfast, brunch, lunch and dinner in a 3,300-square-foot restaurant with seating for 120. We are open 6 days per week, Tuesday-Sunday. TBB features a small curated cocktail and natural wine program, as well.

ORGANIZATIONAL STRUCTURE

The executive chef position is a full-time position and reports directly to the owner Michele Sedgwick. Our executive chef will lead, train and manage the back-of-house staff.  

EXECUTIVE CHEF JOB DESCRIPTION

TBB 122’s executive chef (EC) reports directly to Michele Sedgwick. He or she leads and manages all food production, including everything that is utilized for the restaurant, event, and catering operations. The EC is responsible for managing all day-to-day operations of the restaurant’s culinary and stewarding operations and monitors the food and labor budget, meeting budgeted goals. The EC maintains the highest professional food quality and sanitation standards, ensures that food production consistently exceeds guest expectations, and instills in staff the fact that guest satisfaction and the guest experience is of the utmost importance.  

• The EC is expected to lead both front-of-the-house and heart-of-the-house teams as well as provide information, recommendations, and leadership to produce exceptional food and beverage offerings and service. Well-articulated and candid discourse is expected and required with the GM and owners. The EC is a “courageous thought partner” through concept development and continuing execution of the vision.  

• The EC has a “lead by example” mentality and earns the confidence of the guests and the respect of the staff. Continuing education and staying at the forefront of food trends and technology are necessary for success. In addition, the EC will provide creative leadership and foster a culture of continuing education and development of future, up-and-coming culinarians. The EC must demonstrate sincere and engaged visibility with guests and staff, along with a love of the culinary craft and the relentless pursuit of excellence. 

INITIAL PRIORITIES  

• Develop, test, and finalize restaurant menus with Michele Sedgwick
• Review kitchen equipment as needed; order equipment, smallwares, etc. 
• Review training manuals for FOH and BOH staff.  
• Hire all BOH team members as needed. Assist in hiring FOH team members.
• Create forecasts and budgets for tracking of food and labor costs.  
• Set appropriate and necessary standards of operation, execution and delivery.  
• Develop recipes to ensure standardization and consistency.  
• Develop team members’ skills and abilities and continue to create a culture among the staff that encourages creativity and passion for the work that they perform and respect for fellow employees.  
• Consistently exceed guest expectations for quality, taste, presentation, variety and creativity.  
• Evaluate and set appropriate and necessary standards of operation, execution and delivery within the culinary operation, taking ownership for the entire experience from production to final delivery of the end-product, while working closely with the FOH team.  
• Manage and budget food and labor goals.  
• Continue to attract and develop high quality staff. 

CANDIDATE QUALIFICATIONS  

• The ideal candidate will be an experienced executive chef confident in working in a multi-faceted concept. 
• The ideal candidate will share an interest in sourcing primarily from local farms, artisans, and must be able to develop and maintain long-standing relationships with these farmers, ranchers, and co-ops.

Additionally, TBB’s EC should be:  

• An individual with unimpeachable character 
• A culinarian with knowledge of classic cooking techniques as well as a focus on culinary trends and techniques  
• A student of the culinary craft and life-long learner who also places great import on recruiting, training, and developing a team of future culinarians  
• Excited about being part of a synergistic and communicative leadership team 
• Passionate about driving value and guest satisfaction  
• A confident, resourceful, high-energy leader  
• A strong relationship builder with a history of collaboration with their Partner/GM, other department heads, and their teams  
•  An individual with strong financial acumen, experienced in budget management and forecasting as well as managing food and labor costs daily  
• An exemplary steward of all resources  
• An active listener with excellent communication skills  
• A believer that “excellence is the gradual result of always striving to do better”
•  A well organized, detail-focused observer who understands that the minor details make the difference  
• A creative culinarian who stays current with culinary and guest demographic and preference trends  
• A visionary leader who watches trends and is proactive and flexible in changing business hours and menus based on guest feedback and data trends  
• An individual with an entrepreneurial spirit  
• Someone who embodies the organization’s core values of communication, excellence, honor, integrity, value, and thankfulness  
• An individual who treats the business with a sense of ownership and accountability 

ADDITIONAL REQUIREMENTS  

• Certification in food safety is required. SERVSAFE 
• Must possess excellent math skills including a high-level skill in understanding the company's POS system (Toast) input an analytics, Microsoft Excel and Microsoft Word.
• Be able to work in a standing position for long periods of time. 
• Be able to reach, bend, stoop and frequently lift up to 50 pounds. 
• Must have the stamina and ability to stand for long periods of time while working and to work 50 to 60 hours per week. 
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs. Achieve and maintain a Fulton County Health Department Score of 96 -100 at all times.