Chef — Wichita | Immediate Start | Opening October 2026

GetHired, Inc.; Wichita (KS); On-site; USD 55,000 - 80,000; Full time

Benefits offered by this job

Shift meals

Dining discount

Name on standards

Job summary

TOURÉ by Fredo is opening a new upscale European and Mediterranean bistro on 21st Street. We seek a Chef to lead the opening kitchen, bring the established menu to life, hire and train the crew, and own the kitchen from night one.

This is a hands-on line role, evolving with the menu as the restaurant grows. You will oversee hiring, training, and supervision of the kitchen team, ensure every plate meets spec, manage prep systems, and control costs.

Qualifications

• 3+ years leading a kitchen as chef, sous chef, or kitchen manager in a full-service restaurant.
• Has opened a restaurant or launched a new menu (strongly preferred).
• Strong on proteins and from-scratch cooking; seafood and raw bar experience a real plus.
• Proven trainer: you've built cooks, not just managed them.
• Calm, organized, hands-on under pressure.

Responsibilities

• Hire, train, schedule, and lead the kitchen team.
• Own execution: every plate to spec, every service consistent.
• Run the pass and cook during service.
• Build and maintain prep systems: recipes, par sheets, station guides.
• Order product, manage inventory, and control food cost.
• Own food safety and sanitation for the whole kitchen.
• Launch and run Sunday brunch service.
• Partner with ownership on specials, seasonal menus, and what comes next.

Skills

Kitchen leadership

From-scratch cooking

Seafood expertise

Staff training

Calm under pressure

Education

ServSafe Manager certification

Job description

About us:
TOURÉ by Fredo is a new upscale European and Mediterranean bistro opening this fall on 21st Street: oysters, wine, and bistro. Raw bar, house pastas, braises, dukkah lamb, champagne wall, and a Sunday brunch built to be the best in the city.

The role:
We're hiring the Chef who will lead our opening kitchen. The opening menu is established: your job is to bring it to life, hire and train the crew that executes it, and own the kitchen from night one. This is a hands-on, on-the-line chef role, and as the restaurant grows, the menu evolves with you at the table.

Responsibilities:

• Hire, train, schedule, and lead the kitchen team
• Own execution: every plate to spec, every service consistent
• Run the pass and cook during service
• Build and maintain prep systems: recipes, par sheets, station guides
• Order product, manage inventory, and control food cost
• Own food safety and sanitation for the whole kitchen
• Launch and run Sunday brunch service
• Partner with ownership on specials, seasonal menus, and what comes next
• Other duties as assigned

Qualifications:

• 3+ years leading a kitchen as chef, sous chef, or kitchen manager in a full-service restaurant
• Has opened a restaurant or launched a new menu (strongly preferred)
• Strong on proteins and from-scratch cooking; seafood and raw bar experience a real plus
• Proven trainer: you've built cooks, not just managed them
• Food cost and inventory discipline; ServSafe Manager certification (or willing to obtain before opening)
• Calm, organized, hands-on under pressure

What we offer:

• Competitive salary based on experience
• Performance path tied to the restaurant's growth
• A kitchen that's yours to run, with a supportive owner
• Shift meals, dining discount
• The rare chance to open a kitchen and put your name on its standards