Executive Chef - TBB 122
Executive Chef - TBB 122
Posted on :
17-07-2025
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1 Vacancy
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Monthly Salary
Not Disclosed
Salary Not Disclosed
Vacancy
1 Vacancy
Posted on :
17-07-2025
Job Description
Executive Chef-TBB 122
TBB 122 is an Alpharetta neighborhood restaurant that provides elevated breakfast lunch and dinner options with brunch on Saturdays and Sundays. We have a distinct California-Cuisine menu that is inspired by the flavors of Europe and the Mediterranean while utilizing the very best ingredients the regional south has to offer. In addition we offer a full-service bakery experience inspired by our elder sister Theos Brothers Bakery. We also provide a locally sourced coffee and tea program paired with fresh-pressed juices and smoothies prepared in-house.
We are currently seeking an Executive Chef to oversee and drive forward our offerings while executing the vision of owner Michele Sedgwick.
We are specifically looking for candidates that exhibit the following traits:
Curious and motivated; excited by the opportunity to learn new things and continue growing professionally and personally
A natural leader; able to mentor younger cooks while maintaining high quality output
Passionate about cooking and food; knowledgeable and teachable regarding current restaurant trends while also able to inflect classic technique and preparation into dishes for a modern palate
Interested in exploring how we can create a welcoming environment for all of our guests and employees
Able to communicate honestly and openly; open to feedback and constructive criticism
Empathetic and kind; interested in creating as healthy a work environment as possible for our staff and guests
Team players; able to facilitate solutions by participation and engagement
Self-motivated clean and organized with the ability to multitask effectively
Fluent in English; strong proficiency in Spanish appreciated
These traits will be valuable when:
Curating and conceptualizing monthly wine dinners in collaboration with owner Michele Sedgwick our wine purveyors bar staff and pastry team
Forming relationships with farmers and specialty purveyors and building upon those relationships to create and collaborate inspired and seasonal menu offerings that display the depth of our regional bounty
Working closing with our events coordinator to deliver memorable menu offerings for our guests seeking an elevated private dining experience
Creating and implementing systems and procedures that are transparent to culinary staff and fellow management alike such as cleaning schedules prep lists standard operating procedures and recipes
Formulating a schedule for back of house staff that exhibits competence in labor budgeting while also providing fluidity for our team to engage in a fulfilled life outside of work and achieve a work-life balance.
Purchasing and maintaining thorough inventory of product that is cost effective to the restaurant but also true to the vision and integrity of our offerings
Providing a balanced and thoughtful working relationship with the General Manager and Bar Manager that involves thorough communication and engagement with an eye towards team building and trust
Becoming the liaison to the service staff team that bridges the gap concerning menu knowledge farm and purveyor identification and back of house technique and procedure
Please send in your resume if you meet these qualifications and youre prepared to embark on a fulfilling adventure.
TBB 122 is an Alpharetta neighborhood restaurant that provides elevated breakfast lunch and dinner options with brunch on Saturdays and Sundays. We have a distinct California-Cuisine menu that is inspired by the flavors of Europe and the Mediterranean while utilizing the very best ingredients the regional south has to offer. In addition we offer a full-service bakery experience inspired by our elder sister Theos Brothers Bakery. We also provide a locally sourced coffee and tea program paired with fresh-pressed juices and smoothies prepared in-house.
We are currently seeking an Executive Chef to oversee and drive forward our offerings while executing the vision of owner Michele Sedgwick.
We are specifically looking for candidates that exhibit the following traits:
Curious and motivated; excited by the opportunity to learn new things and continue growing professionally and personally
A natural leader; able to mentor younger cooks while maintaining high quality output
Passionate about cooking and food; knowledgeable and teachable regarding current restaurant trends while also able to inflect classic technique and preparation into dishes for a modern palate
Interested in exploring how we can create a welcoming environment for all of our guests and employees
Able to communicate honestly and openly; open to feedback and constructive criticism
Empathetic and kind; interested in creating as healthy a work environment as possible for our staff and guests
Team players; able to facilitate solutions by participation and engagement
Self-motivated clean and organized with the ability to multitask effectively
Fluent in English; strong proficiency in Spanish appreciated
These traits will be valuable when:
Curating and conceptualizing monthly wine dinners in collaboration with owner Michele Sedgwick our wine purveyors bar staff and pastry team
Forming relationships with farmers and specialty purveyors and building upon those relationships to create and collaborate inspired and seasonal menu offerings that display the depth of our regional bounty
Working closing with our events coordinator to deliver memorable menu offerings for our guests seeking an elevated private dining experience
Creating and implementing systems and procedures that are transparent to culinary staff and fellow management alike such as cleaning schedules prep lists standard operating procedures and recipes
Formulating a schedule for back of house staff that exhibits competence in labor budgeting while also providing fluidity for our team to engage in a fulfilled life outside of work and achieve a work-life balance.
Purchasing and maintaining thorough inventory of product that is cost effective to the restaurant but also true to the vision and integrity of our offerings
Providing a balanced and thoughtful working relationship with the General Manager and Bar Manager that involves thorough communication and engagement with an eye towards team building and trust
Becoming the liaison to the service staff team that bridges the gap concerning menu knowledge farm and purveyor identification and back of house technique and procedure
Please send in your resume if you meet these qualifications and youre prepared to embark on a fulfilling adventure.
Employment Type
Full Time
Key Skills
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