Fact Sheet
JCT Kitchen & Bar opened on
January 11, 2007. Our primary focus is farm to table, sourced from the very
best farms and purveyors. Our fare is
prepared simply to highlight the quality of the ingredients. We change the menu
seasonally to offer our guests the best product we can source each day. JCT
Kitchen and Bar are available for group dining and buyouts and booked by our
event manager.
JCT offers a broad menu of
delicious items, highlighting the very best from sea, river, field and range
with a Southern flare. We offer a friendly and informed style of service at
JCT, casual, but thorough and efficient.
The Upstairs Bar is an urban environment with a wonderful selection of
fresh oysters on the halfshell, small plates and items designed for sharing and
grazing. The Upstairs bar has an urban
vibe, skyline backdrop, and live music.
It offers lots of outdoor seating
perfect for social and business meetings as well as celebrations. Come early to claim your space at this
popular venue.
We accept reservations for JCT
Kitchen (MDR), but the Upstairs Bar and JCT Lounge are available for seating on
a first come, first served basis and are perfect for before or after dinner
socializing. The Upstairs Bar also offers live music Thursday- Saturday
evenings with a wonderful city view.
Our managing partner, Ford Fry,
named the restaurant due to the proximity of the railroad junction as displayed
on our large silo.
Brian Horn has felt at home in the
kitchen since being immersed in his family’s culinary world from a young age:
“My sister couldn’t even boil water, but I was always in the kitchen,” he says.
Horn went on to study engineering at Penn State, when he realized it was his
precise, orderly cooking techniques that made him come alive, so he enrolled in
The Restaurant School at Walnut Hill College in Philadelphia, and moved to
Atlanta upon graduation.
Horn cooked professionally at Canoe
and then Spice where he caught the attention of and received a call from a chef
named Ford Fry, who was dreaming up a home-cooked style, comfortably hip
restaurant to be situated in an up-and-coming, industrial part of Atlanta. Horn
was hired on as Fry’s first culinary employee at JCT. Kitchen & Bar eight
years ago. Since his time opening the restaurant, JCT. Kitchen & Bar has
been lauded by Travel + Leisure, Zagat, Southern Living, SKY magazine, and the
Atlanta Journal-Constitution, as well as named one of the top restaurants in
Atlanta for 2014 by The Atlantan.
“I love JCT because of what it’s
innately about: I like to buy the best stuff you can, and not manipulate it too
much. Let the ingredients shine. I want to continue the tradition of JCT– I
love its philosophy of ‘simple done well.’”
JCT has enjoyed much success and
critical acclaim, both locally and nationally and remains
a popular dining choice for locals and tourists.
Design
Our designer, Smith Hanes, did
everything he could to design the restaurant with a “cottage” atmosphere as if
to be hosting a dinner party in your home. In the dining room, color, décor,
lighting and music come together to create a vibrant but comfortable dining
experience. A wall of windowed doors
open to a quaint courtyard where patio tables are available for dining on a
first come first served basis. Curtains divide the indoor dining space into
three rectangular sections that seem to resemble the busy dining car of a
train, absorbing sound and creating intimacy.
Graphic Design
Alvin Diec is a local talent who
has been the mastermind behind the graphic design for all Rocket Farm
restaurants to date. He is responsible
for the design most of our logos, menus, coasters and matchbooks, business
cards, and any other marketing materials.
Flowers
Kintrell
Kinder does our flowers and has been involved with decorating several of our
sister restaurants.
Building History
Our building was first used for
business in the early 1900s as a slaughter house and is now part of a popular
west midtown shopping and dining
destination.
Coffee
Our coffee is roasted in New York
by Stumptown Coffee Roasters.
Ownership
We are part of the prolific
restaurant group “Ford Fry Restaurants,” the partnership of which also owns No.
246, The Optimist, King + Duke, St. Cecilia, El Felix Avalon, Superica and
Beetlecat. We are a rapidly growing
company, with a firm belief that that the purpose of “corporate” is to support
our restaurants.
·
Ford
Fry Restaurants opened Marcel, across the bridge in July 2015, and State of
Grace, in Houston, Texas; our first out of state restaurant, Winter of 2015,
and Beetlecat, January 2016. Superica Buckhead and El Felix at The Battery
bopth opened recently.
·
Superica
Charlotte, La Lucha in Houston, a seafood/oyster house/honky tonk concept in
Nashville, and EL Rey in midtown Atlanta are all on the horizon
Corporate Key Players
All of the characters below will
play supporting and supervisory roles for us from time to time.
Ø Ford Fry – Partner/Head Chef and
Creative Control
Ø Daniel Van Loh – Partner/Chief
Financial Officer
Ø Toby Franklin – Partner/Chief
Operations Officer
Ø Kimberly VanLeuvan – Executive VP
of Operations
Ø Mac Angulo – VP of Operations
Ø Drew Beline – VP Culinary
Ø Kevin Maxey – VP Culinary TexMex
Ø Sean Sullivan – VP Service
Ø Crystal Kelly – Director of Human
Resources
Ø Shireen Herrington – Director of
Event Sales
Ø Lauren Lestin – Director of Public Relations
Ø Chrysta Poulous – FFR Pastry Chef
Ø Fitzroy Brann – Chief Engineer
JCT Management Team
·
Danni
Capps – General Manager
·
Trevor
Alt – Assistant General Manager
·
Arisha
Neff - Restaurant Manager
·
Zachary
Zito – Restaurant Manager
JCT Captain Team
·
Sydney
Burtnik - Event Captain
·
Jameson
Parker – Service Captain
·
Yancy
Wilson – Training Captain
·
Chaz
Montiero – Up Bar Captain
·
Tiffany
Little – Events and Service
·
Marcus
Jagta – SA Captain
JCT Kitchen Management
·
Brian
Horn- Executive Chef
·
Martin
Douglass - Executive Sous Chef
·
Eddie
Barrett – Chef de Cuisine
·
Shermant
Harrison – Sous Chef
Hours of
Operation
Lunch – Monday-Saturday: 11:00-2:30
Dinner – Monday-Thursday: 5:00-10:00
Friday-Saturday: 5:00-11:00
Sunday Supper: 4:30-9:00
Upstairs Bar – Tuesday-Saturday:
5:00-close*
*close is presently at the discretion
of management, but usually around 12:30 am.
Holiday Closings – Superbowl
Sunday (unless it is in town), Thanksgiving, Christmas Day & Eve
At the discretion of the GM we may also be closed New
Year’s Day, Easter, 4th of July, Memorial Day, Labor Day
Contact
Information
Phone: 404 355-2252
Fax: 404 355-2253
Website: www.jctkitchen.com
Address and Directions
From
downtown:
Take
Marietta St. Away from downtown to the north.
Marietta
St. will split into Marietta and Howell Mill.
Take
the right fork onto Howell Mill
From
the north:
Take
75 South to the 10th/14th St Exit.
Turn
right onto 14th St.
Go
straight on 14th St until you arrive at Howell Mill Rd.
Turn
Right We’ll be the first Driveway on the
left
From
the south:
Take
75 North to the 10th/14th St. Exit
Turn
left onto 10th St.
Go
straight until you arrive at Howell Mill Rd.
Turn
Left. We’ll be the first parking lot on
the right.
Valet
We offer
complimentary valet service nightly from 5pm until close Tuesday-
Saturday. During the day, we have ample
parking and welcome you to self-park as well as Monday and Sunday nights
Taxis
We are
more than happy to call a taxi for a guest at any time. In the event that a guest needs a cab, please
try to get their name, number of guests who will be riding, and their
destination. When you speak to the taxi
service, please ask for an estimated time of arrival to provide to the guest.
To Go Order Policy
We offer
to food to go, except oysters, and are usually done by the lounge bartender.
Large orders are faxed and have order time restrictions per the Chef on Duty.
Gift Cards
We
do offer gift cards. Guests may either
visit the restaurant to purchase them,
call in the information, or go
online at https://www.jctkitchen.com. We will also be glad to send them
out via standard mail.
Scheduling
Schedules will be posted near the info terminal by Tuesday
and emailed out as a courtesy.
All requests off need to be approved
by your scheduling manager and put in the request off book. Availability and
requests are at the discretion of the restaurant and scheduling needs.
Shift
Exchanges
Must be approved and signed off by general
manager, and put in the shift change book.
Family
Meal
Served each day at 3:30-3:45 so that there is ample time to
eat and still be ready to work at your scheduled in-time. The time you clock in should be no earlier
than your scheduled in-time.
Personal
Belongings
Space for storage of personal
belongings is outside of the office next to the info terminal. There is also
space for coats etc. on the back coat rack. Personal belognings need to be
taken home at the end of each shift including your apron.
First Aid
Kit
We make every effort to keep our first aid kit stocked at
all times. It is located on the wall
across from the office door.
Corkage
Our guests are welcome
to bring in wine from outside the restaurant.
For this convenience, our corkage fee is $20, 2 bottles max any party.
Additionally, if a guest wishes to take an unfinished bottle with them, they
are more than welcomed to do so. The
bottle must be corked and stapled into a paper bag with the receipt from their dinner
attached to the
How To Tech Sheet
GroupMe Communication
GroupMe is a group text messaging app that allows JCT employees to
exchange information such as shift exchange, meeting reminders, and the like.
Think of it as a mobile bulletin board to post shifts that you would like to
either have picked up or shifts you would like to work.
While you can be added to our group without the app and receive these
updates, it is recommended that you do install the app. Group messaging can
become annoying with the multiple notifications, but the app notifies based off
of activity. If a conversation starts it will only notify once, possibly twice.
When a large influx of messages begin to be sent it will stop sending
notifications.
To join, give your phone number to an employee with the app, e.g. TJ or
Scott.
GroupMe app logo
How to add a
new member to GroupMe
1.
Open the group conversation in the app
2.
Open the menu bar, in Android the top right
corner of the screen.
3.
Select Add Members
4.
Enter phone number
5.
Enter name, and you’re in!
UNIFORM
STANDARDS – JCT KITCHEN & BAR
*Subject to
Interpretation by Management at anytime
JCT wants you to be able to express your personality through
your clothing, but still want to uphold a professional work environment. Below you will find the standards of which we
expect you to be dressed. Please be neat
and pressed at all times. If you have a
question about any clothing that may be allowed, please consult a manager, and
make sure to bring back up just in case.
JCT KITCHEN- ALL Servers
No stains, rips, frays
on any of your clothing. Attire should be tasteful, clean, pressed, and wrinkle free. No visible
undergarments or midriffs.
Aprons: Pressed in thirds with distinct creases down
each side align with the pocket seams to help it “hug” the legs. Aprons are to
be worn at all times, on a belt.
Tools Required: Apron,
side towel, 6 matching JCT Logo pens,double-hinged
wine key, BIC lighter, breath mints, notebook or scratch paper for taking
pertinent food notes, $20 bank for making change and a Sharpie.
Hygiene: Hair
should be worn up, if past your shoulders, per health code. Facial hair should
be clean kept and trimmed. Any make up should be moderate and tasteful.
Personal cleanliness is mandatory. Offensive body odor is unacceptable. No
overbearing colognes, perfumes, and/or lotions.
Shoes: Polishable black or
brown shoes that are closed toe, easy to clean. Slip-resistant shoes are
strongly encouraged. Shoes must in good condition and not worn out. No
holes. No sneakers or athletic
shoes. Socks are mandatory.
Top: A fitted,
pressed (crease down sleeve) button down collared shirt. Muted, earth tones
must be solid with no patterns or designs. No logogs
Bottom: Tasteful Dark Blue Jeans only. No logos. No skirts.
No athletic wear (i.e. leggings, yoga pants, spandex, gym attire)
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