Fox Restaurant Concepts

  • Regional Chef

    Category
    Culinary Management
    Type
    Salaried
    Location
    US-GA-Atlanta
    Brand
    Flower Child
    Req No.
    2019-4568
  • Overview

    Flower Child

     

    Regional Chef – Flower Child

     

    About Us

    Fox Restaurant Concepts is a privately-owned company that began as a single restaurant in 1998. Today, we’ve launched over a dozen innovative concepts and have grown to over 50 locations that span across 8 states and counting. 

     

    Flower Child's fundamental promise is to serve healthy food. This means we work with ranchers who respect, protect and love their animals - and our food supply. Our proteins are all raised naturally, without additives. Our organic produce is guided by the wisdom of the Environmental Working Group. This journey often leads us home. Local sourcing is a priority. We know our farmers and their families. Our food is always cooked fresh and served quickly. We're fast but we never cut corners and you can taste it.

     

    The Role

    Our rapidly expanding concept, Flower Child, is seeking a regional chef with a passion for amazing food and hospitality. This is a multi-unit role overseeing regional back of house operations. As the Regional Chef, you will provide guidance and training for the restaurant-level chef teams including but not limited to: safety and sanitation, purchasing, vendor relations, new product roll-out, financial accountability, store level menu execution, and culinary standards. You will lead and facilitate training solutions for chef and staff development, develop kitchen productivity standards and metrics to improve culinary operations performance. Ensures integrity of food recipes and that execution is upheld.

     

    Requirements

    Must be able to WOW us with a food tasting!
    We are a food focused group so you must have a balanced ability to execute amazing food along with delivering on operational standards.
    Must have proven success as multi-unit leader, Corporate Chef or an Executive Chef in a high volume restaurant environment.
    Constant desire to stay on top of current food trends and deliver impeccable hospitality.
    Ability to do theoretical costing around food, purchasing, and labor.
    Must possess a strong financial acumen, command of the P&L and the ability to effectively interpret reporting.
    Comprehensive understanding of properly yielding and writing recipes.
    Strong working knowledge with Microsoft Office, Outlook, Word and Excel.
    Must possess strong interpersonal and motivational skills, the ability to effectively supervise and inspire staff, and the ability to work well under pressure.
    Extremely high standards and attention to detail, well organized and able to multi-task. High level of personal initiative, action and results oriented.
     

    Compensation and Benefits Package

    Competitive salary and a yearly incentive opportunity
    Medical, Dental, Vision and Life Insurance
    Retirement savings program (with company match)
    Tuition reimbursement
    Paid time off
    Dining Discount
     

    Who Is Sam Fox?

    Sam Fox – a “serial restaurateur” – is the creative visionary behind Fox Restaurant Concepts, one of the most successful restaurant groups in the United States. An eleven-time James Beard Award semifinalist for Restaurateur of the Year, Sam is a New York Times best-selling cookbook author and has been named one of the 50 most influential people in the restaurant industry by Nation’s Restaurant News for the fifth consecutive year. An important part of the Fox culture that Sam insists on is giving back to the community through the company’s charitable arm: Feed the Soul. Through the years, Feed the Soul has supported numerous non-profits, including the Boys & Girls Clubs, the American Heart Association and No Kid Hungry.

     

    We are an Equal Opportunity Employer

    Proof of eligibility to work in the United States is required

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