Culinary Director

FORTH Hotel and Club • Atlanta, GA

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About The Position

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.

Requirements

• 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.
• ServSafe Manager or equivalent certification.
• Strong leadership, coaching, and communication skills.
• 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.

Nice To Haves

• Culinary degree or hospitality certification preferred.
• Experience managing high‑volume banquet operations preferred.

Responsibilities

• 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.

Benefits

• Multiple Tiers of Medical Coverage
• Dental & Vision Coverage
• 24/7 Teledoc service
• Free Maintenance Medications
• Pet Insurance
• Hotel Discounts
• Tuition Reimbursement
• Paid Time Off (vacation, sick, bereavement, and Holidays).
• 401K Match

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed