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Chef / Kitchen Manager - BRU Burger, Fort Wayne
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 it... Show More
CRG’s culture is centered on values like Connection, Honesty, Ownership, Respect, Fairness, Kindness, and Opportunity, which manifest in every aspect of it... 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 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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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