Kitchen Manager for Bru Noblesville

Vida Restaurant; Noblesville (IN); On-site; USD 45,000 - 65,000; Full time

Job summary

Vida Restaurant is seeking a Kitchen Manager to oversee culinary operations and lead a team of chefs. This role requires a visionary leader to maintain food quality and innovate menu offerings while ensuring efficient kitchen operations. Ideal candidates will have a culinary degree and proven leadership experience in a restaurant setting.

Benefits

Medical, dental, and vision insurance

Flexible spending accounts

401(k) with company match

Paid time off

Qualifications

• Proven experience as a Kitchen Manager or similar role.
• Culinary degree or equivalent training preferred.
• Strong knowledge of food cost control and budget management.

Responsibilities

• Develop and maintain a culinary vision and strategy.
• Recruit, train, and supervise kitchen staff.
• Manage inventory, control costs, reduce wastage, and ensure compliance.

Skills

Leadership

Team Building

Problem Solving

Organizational Skills

Food Safety Knowledge

Education

Culinary Degree

Job description

5 days ago Requisition ID: 6654

Since 1997, Mike Cunningham, owner of Cunningham Restaurant Group (CRG), has created an array of unforgettable dining experiences for guests. From its humble beginnings in Brownsburg, Indiana, to a growing tri-state restaurant group, CRG represents a steady expansion and innovation fueled by a commitment to community impact. Our vision is reflected in forty restaurants, eighteen concepts, and sustainable, consistent growth.

Job Overview

As a Kitchen Manager, you will oversee culinary operations within the restaurant. You will lead a team of talented chefs and kitchen staff, ensuring high standards of food quality, consistency, and innovation. The Kitchen Manager plays a crucial role in menu execution, kitchen management, and maintaining an efficient, cost-effective kitchen operation.

Key Responsibilities

• Culinary Leadership: Develop and maintain a culinary vision and strategy for each restaurant concept. Create and update menus to be on-trend, seasonally relevant, and aligned with each concept's theme and target audience.
• Team Management: Recruit, train, and supervise kitchen staff, fostering a positive, collaborative environment. Set performance expectations, conduct evaluations, and provide constructive feedback.
• Quality Assurance: Uphold high standards of food quality, consistency, and presentation. Oversee food preparation, quality control, portioning, and plating.
• Operational Management: Manage inventory, control costs, reduce wastage, and ensure compliance with health and safety regulations. Maintain a clean, organized kitchen.
• Financial Goals: Collaborate with management to set and achieve budgets and financial targets. Monitor food costs, purchasing, and pricing strategies to maximize profitability.

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 preferred.

Physical Requirements

• Flexibility to work evenings, weekends, and holidays.
• Mobility to move about the kitchen as necessary.
• Ability to lift and carry heavy objects (pots, pans, equipment).
• Attention to detail and accuracy.

Benefits

• Medical, dental, and vision insurance.
• Flexible spending accounts.
• 401(k) with company match.
• Paid time off.

CRG offers competitive compensation and opportunities for advancement. If you are passionate about delivering outstanding customer service and thrive in a dynamic environment, we encourage you to apply. Join our team and be part of an exciting dining experience!