7 Acre BarNgrill is located in the familiar building at Birmingham Crossroads, which used to be a general store build in the 1930s and most recently Wilbur & Rudy’s Farmtable. The brainchild of Chris Sedgwick, 7 Acre BarNgrill features a 93 seat family-centric space and patio seating for 43. The menu is simple and includes comfort foods, a full bar featuring 77 whiskeys from around the world, homemade pies and real “garden to fork” ingredients demanded around here. Expect to see local, fresh, and hand-crafted cuisine and make sure to check out our 7 Acre garden- right in our backyard! 7 Acre BarNgrill is part of the larger Sedgwick Restaurant Group & Affiliated Restaurants family and we are excited to grow the brand in the coming year.

7 Acre is searching for an experienced leader to join the team as Executive Chef. The ideal candidate would have previous experience leading a strong back of house team and a dedication to maintaining the highest quality of work. Understanding the culinary philosophy of the restaurant, attention to detail, and experience implementing seasonal and feature menu changes is a must.

Duties include:

• Oversee day-to-day operations and execution in the kitchen
• Manage, train, mentor and lead a team of culinary professionals with integrity
• Order placement from multiple purveyors
• Manage inventory
• Creation and Implementation of daily and seasonal menu development
• Maintain a positive and professional relationship with staff and encourage team engagement
• Work in a team-oriented environment and demonstrate the ability to work under pressure
• Understand all policies, procedures, standards, specifications, and guidelines and ensure team is fully aware and in compliance

PRIORITIES

• 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 to budgeted food and labor goals.
• Continue to attract and develop high-quality staff

CANDIDATE QUALIFICATIONS

• Minimum of five (5) years of experience in restaurants that are known for quality, innovative food and beverage programs, and exemplary service.
• An experienced leader responsible for multiple team members including other leaders
• An individual with a high level of integrity
• A culinarian with broad knowledge in advanced cooking techniques and cuisines, as well as a focus on current culinary trends
• A student of the culinary craft and life-long learner who also places great importance on recruiting, training, and developing a team of future culinarians
• Must be interested in 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 Owners/GM, other department heads, and their teams
• An individual with strong financial acumen, experience 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 present 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
• Acutely aware of the delicate menu balance that exists between offering classic fare for tenured guests and providing innovative options for guests
• Interested and experienced in “pushing the envelope” and “thinking outside the box” when it comes to creative food presentation and offerings
• 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

SALARY AND BENEFITS

Salary is open and commensurate with qualifications and experience. Starting range is $100,000, however we will discuss salary expectations with all candidates and are open to expanding this range based on experience level.

Health and Dental Insurance benefits as well as Paid Time Off will be included in any offer.

Job Type: Full-time

Pay: From $100,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off

Experience level:

• 5 years

Pay rate:

• Yearly pay

Shift:

• 10 hour shift

Weekly day range:

• Monday to Friday
• Weekend availability

Work setting:

• Casual dining restaurant

Ability to commute/relocate:

• Milton, GA 30004: Reliably commute or planning to relocate before starting work (Preferred)

Application Question(s):

• What interests you most about this specific opportunity?
• Please list your desired range.

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: One location

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