Twenty-Seven 51® Restaurant at the Holiday Inn & Suites Memphis Wolfchase Galleria is a bold, elevated dining concept built on
culinary excellence, operational discipline, and unforgettable guest experiences . Designed to serve both daily diners and high-impact banquets, events, and catering, our kitchen is the heartbeat of the brand. We are seeking a
Food & Beverage Director
who doesn’t just cook—but
leads, manages, curates, and commands the entire culinary operation .
This role is for a chef who understands that
great food and great systems must coexist .
The Opportunity The
Food & Beverage Director
at Twenty-Seven 51® Restaurant is the
head of all culinary operations , responsible for day-to-day restaurant execution, banquet and catering production, financial stewardship, food quality, cleanliness, and team leadership. This is a
hands‑on leadership role
requiring creativity in the kitchen and discipline behind the scenes.
Key Responsibilities Culinary Leadership & Menu Development
Curate, develop, and execute
seasonal menus
for:
Breakfast, Lunch & Dinner service
Catering & off‑site functions
Create dishes that balance
creativity, consistency, and profitability
Standardize recipes, portioning, plating, and preparation methods
Ensure all food meets brand standards for
taste, presentation, and quality
Lead all culinary execution for:
Weddings, galas, corporate meetings, social events, and special functions
Coordinate production schedules and staffing for large‑scale events
Execute high‑volume service while maintaining premium quality
Collaborate with ownership and sales on event menus and pricing
Full responsibility for
food cost control and reduction strategies
Manage: Inventory levels, Ordering & vendor relationships, Receiving and storage procedures
Analyze waste, yields, and usage trends to maximize margins
Build and maintain par levels and prep systems
Participate in budgeting, forecasting, and menu costing
Oversee
daily BOH operations
ensuring smooth service flow
Maintain a
clean, organized, and inspection‑ready kitchen
at all times
Enforce all: Health department regulations, Food safety standards, Sanitation and cleanliness protocols
Lead by example on the line during peak service periods
Hire, train, schedule, and lead all kitchen staff
Create a culture of
accountability, professionalism, and pride
Conduct performance evaluations and ongoing coaching
Ensure cross‑training for flexibility and operational continuity
Reduce turnover by developing people—not just positions
What We’re Looking For The Ideal Candidate Is:
A
culinary leader AND operational manager
Equally comfortable:
Creating elevated dishes
Reviewing food cost reports
Running banquet production
Leading a high‑performing team
Organized, disciplined, and detail‑oriented
Calm under pressure and decisive in execution
Passionate about hospitality, standards, and growth
Qualifications
5+ years of Executive Chef or Senior F&B leadership experience in:
Full‑service restaurants
Banquet and catering operations
Proven success managing: Food costs, Inventory systems, High‑volume kitchens
Strong understanding of: Menu engineering, Yield management, Sanitation and food safety
Experience opening or relaunching kitchens is a strong plus
What We Offer
Competitive salary (commensurate with experience)
$40,000 - $50,000 base plus a competitive bonus package, uncapped incentive program, and comprehensive revenue sharing model
Performance‑based growth opportunities
Creative freedom within a structured, professional operation
Opportunity to help
shape and define a flagship culinary brand
A seat at the table with ownership—your voice will matter
This is not a “just cook the food” role. This is an opportunity to
own the kitchen , influence the brand, and build something lasting. If you take pride in both
the plate and the process , Twenty‑Seven 51® Restaurant is ready for you.
How to Apply Qualified candidates should submit:
Resume
Brief culinary philosophy or sample menus (optional but encouraged)
#J-18808-Ljbffr
culinary excellence, operational discipline, and unforgettable guest experiences . Designed to serve both daily diners and high-impact banquets, events, and catering, our kitchen is the heartbeat of the brand. We are seeking a
Food & Beverage Director
who doesn’t just cook—but
leads, manages, curates, and commands the entire culinary operation .
This role is for a chef who understands that
great food and great systems must coexist .
The Opportunity The
Food & Beverage Director
at Twenty-Seven 51® Restaurant is the
head of all culinary operations , responsible for day-to-day restaurant execution, banquet and catering production, financial stewardship, food quality, cleanliness, and team leadership. This is a
hands‑on leadership role
requiring creativity in the kitchen and discipline behind the scenes.
Key Responsibilities Culinary Leadership & Menu Development
Curate, develop, and execute
seasonal menus
for:
Breakfast, Lunch & Dinner service
Catering & off‑site functions
Create dishes that balance
creativity, consistency, and profitability
Standardize recipes, portioning, plating, and preparation methods
Ensure all food meets brand standards for
taste, presentation, and quality
Lead all culinary execution for:
Weddings, galas, corporate meetings, social events, and special functions
Coordinate production schedules and staffing for large‑scale events
Execute high‑volume service while maintaining premium quality
Collaborate with ownership and sales on event menus and pricing
Full responsibility for
food cost control and reduction strategies
Manage: Inventory levels, Ordering & vendor relationships, Receiving and storage procedures
Analyze waste, yields, and usage trends to maximize margins
Build and maintain par levels and prep systems
Participate in budgeting, forecasting, and menu costing
Oversee
daily BOH operations
ensuring smooth service flow
Maintain a
clean, organized, and inspection‑ready kitchen
at all times
Enforce all: Health department regulations, Food safety standards, Sanitation and cleanliness protocols
Lead by example on the line during peak service periods
Hire, train, schedule, and lead all kitchen staff
Create a culture of
accountability, professionalism, and pride
Conduct performance evaluations and ongoing coaching
Ensure cross‑training for flexibility and operational continuity
Reduce turnover by developing people—not just positions
What We’re Looking For The Ideal Candidate Is:
A
culinary leader AND operational manager
Equally comfortable:
Creating elevated dishes
Reviewing food cost reports
Running banquet production
Leading a high‑performing team
Organized, disciplined, and detail‑oriented
Calm under pressure and decisive in execution
Passionate about hospitality, standards, and growth
Qualifications
5+ years of Executive Chef or Senior F&B leadership experience in:
Full‑service restaurants
Banquet and catering operations
Proven success managing: Food costs, Inventory systems, High‑volume kitchens
Strong understanding of: Menu engineering, Yield management, Sanitation and food safety
Experience opening or relaunching kitchens is a strong plus
What We Offer
Competitive salary (commensurate with experience)
$40,000 - $50,000 base plus a competitive bonus package, uncapped incentive program, and comprehensive revenue sharing model
Performance‑based growth opportunities
Creative freedom within a structured, professional operation
Opportunity to help
shape and define a flagship culinary brand
A seat at the table with ownership—your voice will matter
This is not a “just cook the food” role. This is an opportunity to
own the kitchen , influence the brand, and build something lasting. If you take pride in both
the plate and the process , Twenty‑Seven 51® Restaurant is ready for you.
How to Apply Qualified candidates should submit:
Resume
Brief culinary philosophy or sample menus (optional but encouraged)
#J-18808-Ljbffr