Head Chef & General Manager

Our establishment is a dynamic and innovative hospitality group overseeing two unique dining concepts, KoHo and Wu-Tang Kitchen. Known for combining authentic flavors with contemporary culinary techniques, we offer memorable dining experiences that respect tradition while embracing creativity. We are dedicated to excellence in both customer service and operational efficiency, striving to maintain the highest standards of food quality, safety, and employee satisfaction. With an emphasis on fostering a collaborative and inclusive culture, we motivate our teams to grow, innovate, and deliver consistent guest delight across all touchpoints. We operate multiple restaurant concepts and seek to elevate the dining experience within a modern culinary and operational framework. Our focus extends beyond just food to include the overall guest experience, sustainable operational practices, and robust financial performance.

We are currently seeking a high-energy, hands-on Head Chef & General Manager to lead and own the total store operations across two distinct concepts. This dual role is a rare opportunity to combine culinary creativity with comprehensive operational leadership, ensuring an exceptional blend of food innovation and business management. The successful candidate will be responsible for designing and executing brand-aligned menus for KoHo and Wu-Tang Kitchen, standardizing recipes, and overseeing kitchen systems and food quality. This role demands a profound understanding of both front-of-house and back-of-house operations, ensuring compliance with SOPs, service standards, and regulatory requirements including food safety and OSHA regulations.

In addition to culinary leadership, this role includes daily operational oversight, labor management, PCL performance monitoring, cost control, inventory management, and supply chain efficiency. The Head Chef & General Manager will be instrumental in new store openings, providing strategic guidance and operational readiness to launch each new location successfully. People leadership is a cornerstone of this position, encompassing recruitment, training, performance evaluations, team development, and fostering a culture of excellence and hospitality.

Financial acumen is essential as this role involves accountability for revenue, profitability, labor costs, COGS, and EBITDA. The leader will collaborate on forecasting, budgeting, and strategic initiatives using POS and reporting tools to inform data-driven decisions. The position requires adaptability, strong communication skills, and a guest-centric approach to consistently elevate service standards. Offering a salary range of $80,000 to $100,000 per year, this is an exceptional opportunity for an experienced culinary and operational leader ready to make a significant impact in a vibrant, multi-concept restaurant group.