What are the responsibilities and job description for the Culinary Director position at Sigel & Associates Consulting Group - Philadelphia?
We are seeking an experienced and driven Assistant Culinary Director to join our dynamic team and help lead culinary operations across our 14-unit restaurant group. This is a hands-on leadership role focused on supporting execution, quality control, training, and innovation in a fast-paced, multi-concept environment.
FCM Hospitality is a Philadelphia-based hospitality and entertainment company, managing bars, restaurants, and seasonal pop-ups throughout the region. The company is a leader with more than 20 years in the hospitality industry and has developed some of the area’s most popular permanent, seasonal, and temporary venues in the city. FCM Hospitality’s mission is to create memorable spaces, venues and experiences that build connections and bring communities together. Our venues include Morgan's Pier, Craft Hall, Harper’s Garden, Club 624, Concourse Dance Bar, Rosy’s Taco Bars, Lucy’s, Juno, Parks on Tap, Lola’s Garden, The Dolphin Tavern, Liberty Beer Garden, Walnut Garden, and Liberty Point.
Our team is creative, independent, and agile, which is how we create amazing memories for our guests. It’s also how we cultivated a unique workplace that celebrates passion, determination, and individuality. Always striving to be an employer of choice, we value our employees, and we celebrate individuality, innovation, loyalty and although we work hard – we also want work to be fun.
Qualifications:
- Experienced in mentoring and developing Sous Chefs, Chefs, Kitchen Managers and Culinary professionals
- Multi-Unit management oversight experience in high volume venues
- Experience in multiple culinary concepts from Quick Serve to Fine Dining
- Purchasing expertise on multiple platforms including Craftable
- Creative and passionate about food, menu development, and working with high quality ingredients
- Excellent budgeting experience in COGS and Labor
- Concept development experience from inception to design, planning, roll out, and opening.
- Must be fluent in Spanish
- Special Event and Private Event menu planning
- P&L proficiency and the ability to create and write financial reports
- Culinary Arts degree and/or Bachelor’s degree
Responsibilities:
- Development and testing of recipes and new menus. Assist Culinary Director with seasonal menu changes and rollouts for new concept menus.
- Assist Culinary Director with the management of multiple Chef’s and Culinary Teams
- Ensure that menu items are prepared and presented according to recipes and guidelines to maintain consistency
- Maintain a demanding work schedule, especially during peak season, of often 50 hours or more
- Provide support to each location’s Culinary Team by covering for staff during busy times, staff transitions, sickness and vacations
- Advance and teach Chef’s and Kitchen Managers accurate purchasing on Craftable
- Monitor kitchen operations, layout, and flow – suggesting improvements when needed
- Effectively manage a widely divers team and lead and mentor them in accordance with FCM’s vision and values
- Provide a positive and professional attitude toward all staff and the ability to resolve conflicts. Must encourage comradery.
Compensation:
- Competitive salary package (commensurate with experience)
- Generous PTO policy
- Medical Benefits
- Growth potential within a growing restaurant group