Head Chef & General Manager

We are seeking a high‑energy, hands‑on leader for a dual role as Head Chef & General Manager. This role combines culinary creativity with operational leadership, managing total store ownership across two concepts.

Responsibilities:

• Culinary Leadership & Menu Development: Design and execute creative, brand‑aligned menus for KoHo and Wu‑Tang Kitchen; standardize recipes, portion sizes, and kitchen systems; oversee food quality, presentation, and kitchen cleanliness; collaborate on seasonal items and innovations.

• Operations & General Management: Manage daily FOH and BOH operations ensuring SOP and service compliance; lead new store openings; monitor food safety, sanitation, OSHA and airport regulations; track PCL performance, labor costs, COGS, inventory, and supply chain efficiency.

• People Leadership & Culture: Recruit, hire, train team members; foster a culture of excellence and hospitality; conduct performance reviews and recognition; mentor for leadership development.

• Financial & Strategic Oversight: Accountable for revenue, profitability, COGS, labor, EBITDA; partner on forecasting, budgeting, strategy; use POS/reporting tools for decisions; identify cost control and efficiencies.

Qualifications:

• Inspires and develops diverse teams

• Strong culinary creativity and execution

• Operational acumen in restaurant management

• Financial literacy to manage budgets and profitability

• Guest‑centric with consistent service focus

• Adaptable and data‑driven decision making

• Committed to compliance, food safety, labor standards

Education & Experience:

• Bachelor’s degree in Culinary Arts, Hospitality Management, or related (Required)

• ServSafe Certification (Required)

• Minimum 5 years in Head Chef and General Manager role

• Success in menu development, kitchen, and operational management

• Experience with PCL statements, budgeting, cost control

• Preferred: Experience opening restaurants or managing growth

• Bonus: Airport or multi‑concept dining experience

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