Director of Culinary

Nashville, Tennessee, United States | The Twelve Thirty Club | Full-time

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Director of Culinary – Supper Club, Twelve Thirty Club

A modern take on a classic supper club where dining, entertainment and design collide to make up the show.

The Twelve Thirty Club | Restaurant & Bar | Nashville

A Director of Culinary is needed to build, hire and train the opening management team of the new “dapper as hell” Supper Club located on the top floor of the Twelve Thirty Club -this restaurant will be the star of the show. This is an amazing opportunity to get involved at the ground level with a successful group of restaurateurs including Sam Fox, eleven-time James Beard Award Semi-Finalist for Restaurateur of the Year. Located at Fifth & Broadway, the crossroads of Nashville’s rustic roots and cosmopolitan style, the Supper Club is designed to deliver an unforgettable dining and drinking experience where live music performances fill the room with soul, and dinner should last an entire evening. This is upscale dining with simplicity and style; 500 seats, live music, oyster bar, three private dining rooms, and a posh rooftop terrace, where lush greenery and outdoor fireplaces create the perfect spot for midnight cocktails with friends.  

The Role:

As the Culinary Director you will...

  • Direct culinary operations to meet budget and other financial goals, while building and protecting the Twelve Thirty Club brand.
  • Create initial menus for a dynamic, multi-level brand by developing a deep understanding of the founder’s vision for each level and menu.
  • Understand the Twelve Thirty Club brand and goals while managing and expanding menu offerings to build guest frequency and loyalty.
  • Optimize back of house operations including efficient kitchen design, improving equipment package and enhance safety and sanitation practices.
  • Enhance a vibrant and passionate food culture by developing culinary talent leaders and providing ongoing kitchen and culinary operations support across all markets.
  • Identify and implement strategies that enhance recipes, food preparation, and service processes.
  • Adjust/develop recipes to better utilize ingredients and improve operational execution, resulting in increased food quality excellence, reduction of waste and improved profitability.
  • Work with vendors in developing new products/concepts that are signature/proprietary to the brand and/or deliver a better margin.
  • Develop preliminary recipe costs that meet the company's operating goals early in the development process.

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.
  • A minimum of 8 years of proven success as a multi-unit leader or Corporate Chef in a high volume, scratch kitchen environment.
  • A background including best-in-class restaurant experience along with a 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. 

Benefits include:

  • Competitive pay and bonus
  • Medical, Dental, and Vision Coverage
  • 401(k) with company match
  • Paid Time Off 
  • Ongoing career development and support
  • Comprehensive management training programs 

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.  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.