Kitchen Manager/Chef- BRU Burger Bar, Brownsburg

CRG Dining•Brownsburg, IN

About The Position

The Kitchen Manager oversees culinary operations at BRU Burger Bar in Brownsburg, leading chefs and kitchen staff to maintain high standards of food quality, consistency, and innovation. The role is responsible for menu execution, kitchen management, and efficient, cost-effective operations. The position includes developing and maintaining culinary direction, creating and updating menus, managing and developing kitchen staff, ensuring food quality and safe kitchen practices, controlling inventory and costs, and working with company management to meet budget and financial targets.

Requirements

Proven experience as a Kitchen Manager or in a similar restaurant role.
Strong leadership and team-building skills.
Excellent organizational and problem-solving abilities.
Knowledge of food cost control and budget management.
Flexibility to work evenings, weekends, and holidays.
Mobility to move about the kitchen as necessary.
Ability to lift and carry heavy objects, including pots, pans, and kitchen equipment.
Attention to detail and accuracy.

Nice To Haves

Culinary degree or equivalent training.
Food safety and sanitation certification.

Responsibilities

Develop and maintain culinary vision and strategy for restaurant concepts.
Create and update menus that are on-trend, seasonally relevant, and aligned with each concept's theme and target audience.
Recruit, train, and supervise kitchen staff, fostering a positive and collaborative work environment.
Set performance expectations, conduct regular evaluations, and provide constructive feedback.
Uphold food quality, consistency, and presentation standards.
Oversee food preparation, quality control, portioning, and plating.
Manage kitchen operations, including inventory, cost control, and waste reduction.
Ensure compliance with health and safety regulations and maintain a clean, organized kitchen.
Collaborate with company management to set and achieve budget and financial targets.
Monitor food costs, purchasing, and pricing strategies to maximize profitability.