About the job
- Culinary Leadership & Menu Innovation: Craft and implement inventive menus that reflect our brand ethos; standardize recipes and portion sizes; ensure top-notch food quality and presentation; maintain impeccable kitchen cleanliness; collaborate on seasonal offerings and creative innovations.
- Operations & General Management: Oversee daily front-of-house (FOH) and back-of-house (BOH) operations, ensuring strict adherence to standard operating procedures (SOP) and high service standards; lead new store openings; uphold food safety, sanitation, OSHA, and airport regulations; monitor performance metrics including food costs, labor, inventory, and supply chain efficiency.
- People Leadership & Team Culture: Attract, onboard, and train a talented team; cultivate a culture of excellence and hospitality; conduct performance evaluations and recognition programs; mentor team members for leadership growth.
- Financial & Strategic Management: Responsible for maximizing revenue and profitability; engage in financial forecasting, budgeting, and strategic planning; leverage POS and reporting tools for informed decision-making; identify opportunities for cost control and operational efficiencies.
- Ability to inspire and develop diverse teams.
- Exceptional culinary creativity combined with strong execution skills.
- Proven operational expertise in restaurant management.
- Financial acumen to effectively manage budgets and profitability.
- Guest-focused with a dedication to outstanding service.
- Adaptive and data-informed decision-making abilities.
- Commitment to compliance with food safety and labor standards.
- Bachelor’s degree in Culinary Arts, Hospitality Management, or a related field (Required).
- ServSafe Certification (Required).
- A minimum of 5 years of experience in a Head Chef and General Manager capacity.
- Demonstrated success in menu development, kitchen operations, and management.
- Familiarity with PCL statements, budgeting, and cost control.
- Preferred: Experience in opening restaurants or managing growth.
- Bonus: Experience in airport or multi-concept dining settings.
