We are seeking a highâenergy, handsâon leader for a dual role as Head Chef & General Manager. This role combines culinary creativity with operational leadership, managing total store ownership across two concepts.
Responsibilities:
⢠Culinary Leadership & Menu Development: Design and execute creative, brandâaligned menus for KoHo and WuâTang Kitchen; standardize recipes, portion sizes, and kitchen systems; oversee food quality, presentation, and kitchen cleanliness; collaborate on seasonal items and innovations.
⢠Operations & General Management: Manage daily FOH and BOH operations ensuring SOP and service compliance; lead new store openings; monitor food safety, sanitation, OSHA and airport regulations; track PCL performance, labor costs, COGS, inventory, and supply chain efficiency.
⢠People Leadership & Culture: Recruit, hire, train team members; foster a culture of excellence and hospitality; conduct performance reviews and recognition; mentor for leadership development.
⢠Financial & Strategic Oversight: Accountable for revenue, profitability, COGS, labor, EBITDA; partner on forecasting, budgeting, strategy; use POS/reporting tools for decisions; identify cost control and efficiencies.
Qualifications:
⢠Inspires and develops diverse teams
⢠Strong culinary creativity and execution
⢠Operational acumen in restaurant management
⢠Financial literacy to manage budgets and profitability
⢠Guestâcentric with consistent service focus
⢠Adaptable and dataâdriven decision making
⢠Committed to compliance, food safety, labor standards
Education & Experience:
⢠Bachelorâs degree in Culinary Arts, Hospitality Management, or related (Required)
⢠ServSafe Certification (Required)
⢠Minimum 5 years in Head Chef and General Manager role
⢠Success in menu development, kitchen, and operational management
⢠Experience with PCL statements, budgeting, cost control
⢠Preferred: Experience opening restaurants or managing growth
⢠Bonus: Airport or multiâconcept dining experience
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