Head Chef & General Manager
About The Position
We are seeking a high‑energy, hands‑on 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, brand‑aligned menus for KoHo and Wu‑Tang 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 Guest‑centric with consistent service focus Adaptable and data‑driven decision making Committed to compliance, food safety, labor standards Education & Experience: Bachelor’s 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 multi‑concept dining experience
Requirements
- Inspires and develops diverse teams
- Strong culinary creativity and execution
- Operational acumen in restaurant management
- Financial literacy to manage budgets and profitability
- Guest‑centric with consistent service focus
- Adaptable and data‑driven decision making
- Committed to compliance, food safety, labor standards
- Bachelor’s 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
Nice To Haves
- Experience opening restaurants or managing growth
- Airport or multi‑concept dining experience
Responsibilities
- Design and execute creative, brand‑aligned menus for KoHo and Wu‑Tang Kitchen
- Standardize recipes, portion sizes, and kitchen systems
- Oversee food quality, presentation, and kitchen cleanliness
- Collaborate on seasonal items and innovations
- 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
- Recruit, hire, train team members
- Foster a culture of excellence and hospitality
- Conduct performance reviews and recognition
- Mentor for leadership development
- Accountable for revenue, profitability, COGS, labor, EBITDA
- Partner on forecasting, budgeting, strategy
- Use POS/reporting tools for decisions
- Identify cost control and efficiencies
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What This Job Offers
Job Type
Full-time
Career Level
Manager
