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Culinary Director

Davidson Hospitality Group

Atlanta, Georgia

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JOB DETAILS
SKILLS
Budget Management, Catering Services, Coaching, Communication Skills, Cost Control, Cost Forecasting, Culinary Operations, Culinary Training, Customer Experience, Equipment Maintenance/Repair, Exceeded Sales Goal, Food Presentation, Food Quality, Food Safety, Food and Beverage Industry, Forecasting, Health Department, Hospitality and Tourism, Inventory Management, Leadership, Lift/Move 50 Pounds, Maintain Compliance, Menu Development, Operational Strategy, Performance Reviews, Performance Tuning/Optimization, Plating Processes, Preventative Maintenance, Problem Solving Skills, Procurement Management, Product Pricing, Purchasing/Procurement, Quality Management, Recipe Development, Restaurant, Safety Compliance, Safety Training, Sanitation, ServSafe Certification, Team Building
LOCATION
Atlanta, Georgia
POSTED
1 day ago
Property Description

Join the Team at FORTH Hotel and Club - Atlanta's Most Exciting Destination!
Step into the energy of Atlanta at FORTH Hotel and Club, where modern luxury meets creative spirit. Designed to bring people together, FORTH blends boutique hospitality with an elevated social experience-featuring stylish rooms, buzzing restaurants and bars, and a vibrant members' club that celebrates culture, community, and connection.

As part of our team, you'll have the chance to help shape a one-of-a-kind hotel experience in the heart of the city. If you're passionate about service, thrive in dynamic environments, and want to be part of something bold and new-this is where your next chapter begins.

Overview

SUMMARY

The Culinary Director serves as the strategic and operational leader for all culinary functions across the hotel's multiple dining outlets, including restaurants, bars, in-room dining, banquets, catering, and special events. This role ensures exceptional and consistent culinary quality, drives food innovation, optimizes financial performance, and maintains a culture of excellence throughout all kitchen teams.

The Culinary Director oversees menu development, recipe standards, cost management, vendor partnerships, culinary training, food safety compliance, and operational execution. This leader collaborates closely with Food & Beverage, Catering, Purchasing, and hotel Executive Leadership to advance the property's overall vision and guest experience.

QUALIFICATIONS

• Minimum 8-10 years progressive culinary experience, including multi-outlet or hotel leadership.

• Proven ability to meet/exceed financial goals through strong cost control and forecasting.

• Culinary degree or hospitality certification preferred.

• ServSafe Manager or equivalent certification.

• Strong leadership, coaching, and communication skills.

• Experience managing high-volume banquet operations preferred.

PERFORMANCE STANDARDS
  • CUSTOMER EXPERIENCE:
• Ensure culinary excellence and consistency across all outlets.

• Actively monitor guest satisfaction and resolve issues quickly.

• Train teams to exceed guest expectations.

• Develop signature experiences and seasonal menu offerings.

  • FINANCIAL PERFORMANCE:
• Develop, forecast, and manage culinary budgets.

• Control operational costs through labor optimization, waste reduction, and inventory discipline.

• Partner with Purchasing to source quality products at competitive pricing.

• Maintain rigorous internal controls.

  • PEOPLE & TEAM DEVELOPMENT:
• Recruit, train, and mentor culinary talent.

• Foster a positive and inclusive work culture.

• Conduct performance reviews and develop growth plans.

• Ensure compliance with all training, safety, and certification requirements.

  • CULINARY QUALITY & SAFETY:
• Enforce sanitation, cleanliness, and health department standards.

• Lead menu engineering and recipe development.

• Oversee preventive maintenance of kitchen equipment.

• Stay current on trends and elevate the hotel's culinary identity.

ESSENTIAL FUNCTIONS

  • Lead culinary operations across all hotel outlets daily.
  • Maintain consistent food quality, presentation, and portioning.
  • Oversee menu development, recipe books, and plating guides.
  • Ensure proper purchasing and inventory management.
  • Train and empower teams.
  • Conduct quality and cleanliness audits.

PHYSICAL, SENSORY, AND MENTAL REQUIREMENTS

  • Ability to stand/walk for extended periods.
  • Lift up to 50 lbs.
  • Bend, reach, handle tools and equipment.
  • Ability to taste, smell, and evaluate food.
  • Clear communication with guests, vendors, and staff.
  • Ability to manage fast-paced environments.

ENVIRONMENTAL SETTING

  • Exposure to heat, cold, humidity, and noise.
  • Use of commercial kitchen equipment (ovens, grills, fryers, slicers, etc.).
  • Compliance with all safety protocols and PPE requirements.

Qualifications



Benefits

Davidson Hospitality Group is an award-winning, full-service hospitality management company overs

About the Company

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Davidson Hospitality Group