Chef Operator/GM

Location: Philadelphia, PA

Salary: $80,000–$85,000 per year, with annual increase and quarterly bonus

Perks and Benefits:

• 16 weeks of fully paid parental leave
• Comprehensive health insurance (medical, dental, vision)
• Paid time off
• 401(k) program
• Phone reimbursement
• Commuter benefits
• Complimentary daily meals
• Short-term disability

About the Role:

As the Chef Operator, you will lead and develop a team dedicated to culinary excellence within a scratch-based kitchen. You are a dynamic leader who excels at training, mentoring, and developing your team members into future leaders. With a strong aptitude for operations and a results-driven mindset, you will approach the business from a strategic and systematic perspective to ensure success.

In our fast-paced, innovation-focused environment, your ability to stay organized, manage logistics, and maintain a big-picture view is paramount. You will manage a constantly evolving menu and new business initiatives, effectively delegating tasks to ensure your team is prepared for any challenge. Your role involves clearly communicating and upholding culinary standards, rolling out new projects, and ensuring compliance with all Department of Health (DOH) guidelines. You will be responsible for managing the entire restaurant operation, overseeing both front-of-house and back-of-house functions.

About the Team:

Our restaurants operate using a traditional brigade system. As the Chef Operator, you are the first in command, taking true ownership of your restaurant. You will partner directly with the Chef de Cuisine (AGM) to drive success and report to the Field Leadership Team. This role requires collaboration with other restaurant leaders to ensure the team is well-trained and organized, providing guests with an exceptional dining experience.

You Will:

• Be responsible for the entire restaurant operation, including P&L management, food cost control, labor efficiency, guest experience, and top-line sales growth.
• Collaborate with the Chef de Cuisine on quality assurance processes and use guest feedback to generate actionable insights.
• Manage new initiatives and launches within the restaurant, fostering an entrepreneurial spirit within your team.
• Monitor operational flow, ensuring culinary and DOH standards are consistently met.
• Manage and troubleshoot all issues with technology, systems, and off-site ordering platforms.
• Serve as the face of hospitality, interacting with guests and delivery drivers to provide exceptional service, and training your team to do the same.
• Ensure all employee relations matters, including performance discussions, are properly documented and communicated to HR.
• Manage recruitment for your restaurant by proactively interviewing, hiring, and onboarding new team members.
• Review and collaborate on people development with the Field Leadership team to create thoughtful succession plans.
• Communicate daily updates and goals to your team through various channels, including pre-shift meetings.
• Strictly uphold all anti-discrimination and anti-harassment policies.

You Have:

• A minimum of 3-5 years of experience in kitchen or operational restaurant management.
• A passion for high-quality, real food and the leadership skills to operate a scratch-based, dynamic kitchen.
• A willingness to be hands-on and assist wherever necessary.
• Demonstrated ability to motivate and develop a high-performing team.
• The discipline to create systems and maintain organization in a fast-paced environment.
• Excellent communication skills and a keen eye for detail.
• Strong computer skills, with the ability to navigate multiple digital ordering systems.
• Adeptness at learning and systematically working with new technological platforms.
• Familiarity with restaurant costing and inventory software.
• The physical ability to meet the position's requirements, including lifting up to 50 pounds.
• A commitment to professional improvement and continuous learning.
• The drive to network and build strong ties within your restaurant’s community.
• Strong problem-solving skills, with the ability to manage multiple variables to find optimal solutions.
• A valid Department of Health and/or ServSafe certification.