Chef / Kitchen Manager - BRU Burger, Fort Wayne

Fort Wayne, IN, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Day Shifts

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) is a distinguished and rapidly expanding restaurant company founded in 1997 by Mike Cunningham. Originating from Brownsburg, Indiana, CRG has flourished into a multi-concept restaurant group with forty restaurants spanning across a tri-state area. The company is deeply committed to growth, innovation, and making a positive impact in the communities it serves. CRG’s portfolio features eighteen unique concepts that emphasize sustainable and consistent expansion, securing its reputation as a leader in the hospitality industry.

CRG’s culture is centered on values like Connection, Honesty, Ownership, Respect, Fairness, Kindness, and Opportunity, which manifest in every aspect of its operations. This commitment to fairness and inclusivity fosters a welcoming environment for both employees and guests. As an equal opportunity employer, CRG embraces diversity and is dedicated to supporting team members from all walks of life without discrimination.

The role of Kitchen Manager at CRG is pivotal to maintaining the high standards and culinary excellence that the group is known for. This position involves overseeing the kitchen operations across the restaurants, leading a talented team of chefs and kitchen staff to deliver exceptional food quality, consistency, and innovative cuisine. The Kitchen Manager is responsible for executing menus that are seasonally relevant and aligned with each restaurant’s unique concept and target audience.

Beyond day-to-day kitchen management, this role requires strategic culinary leadership, including the development of culinary visions for different restaurant concepts and updating menus to reflect current food trends. The Kitchen Manager will manage inventory, control costs, reduce waste, and ensure compliance with health and safety regulations. They will also play a key role in financial management by collaborating with senior management to meet budget goals and optimize profitability.

CRG offers competitive compensation and excellent opportunities for career advancement within its diverse restaurant group. The company values individuals who are passionate about delivering outstanding customer service and who thrive in dynamic and fast-paced environments. If you are driven, organized, and enjoy leading a creative culinary team, this role provides the ideal platform to grow your career while making a meaningful contribution within a prominent and expanding dining group.

Job Requirements

Flexibility to work evenings weekends and holidays
Mobility to move about the kitchen as necessary
Ability to lift and carry heavy objects such as pots pans kitchen equipment
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
Create and update menus ensuring they are on-trend and seasonally relevant
Recruit train and supervise kitchen staff fostering a positive work environment
Set clear performance expectations conduct regular evaluations and provide feedback
Uphold the highest standards of food quality consistency and presentation
Oversee food preparation process including quality control portioning and plating
Manage kitchen operations including inventory management cost control and wastage reduction
Ensure compliance with health and safety regulations and maintain kitchen cleanliness
Collaborate with management to set and achieve budget and financial targets
Monitor food costs purchasing and pricing strategies to maximize profitability