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Chef / Kitchen Manager - BRU Burger, Fort Wayne
Job Overview
Employment Type
Full-time
Compensation
Salary
Range $35,900.00 - $57,500.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
flexible spending accounts
401K with company match
Paid Time Off
Excellent dining benefits
Job Description
Cunningham Restaurant Group (CRG), established in 1997 by Mike Cunningham, is a dynamic and growing hospitality company headquartered in Brownsburg, Indiana. Over the years, CRG has evolved from a single local restaurant into a prominent tri-state restaurant group encompassing forty restaurants across eighteen unique concepts. The group’s commitment to culinary innovation, exceptional guest experiences, and community impact drives its steady and sustainable expansion. Known for blending classic hospitality values with contemporary dining trends, CRG has built a reputation for delivering memorable and diverse dining experiences that cater to a broad range of tastes and preferences. The company fosters an inclusive... Show More
Job Requirements
- Flexibility to work evenings, weekends, and holidays
- Mobility to move about the kitchen as necessary
- Ability to lift and carry heavy objects
- Attention to detail and accuracy is essential
Job Qualifications
- Proven experience as a Kitchen Manager or similar role in a restaurant environment
- Culinary degree or equivalent training preferred
- Strong leadership and team-building skills
- Excellent organizational and problem-solving abilities
- Knowledge of food cost control and budget management
- Food safety and sanitation certification is preferred
Job Duties
- Develop and maintain a culinary vision and strategy for each restaurant concept within the company
- Create and update menus, ensuring they 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 clear performance expectations, conduct regular evaluations, and provide constructive feedback for improvement
- Uphold the highest standards of food quality, consistency, and presentation in all our restaurants
- Oversee the food preparation process, including quality control, portioning, and plating
- Manage kitchen operations efficiently, including inventory management, cost control, and wastage reduction
- Ensure compliance with health and safety regulations and maintain a clean and organized kitchen
- Collaborate with the company's management team to set and achieve budget and financial targets
- Monitor food costs, purchasing, and pricing strategies to maximize profitability
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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