Description
The Chef Operator leads a restaurant’s front-of-house and back-of-house operations, manages food cost, labor efficiency, guest experience, and top-line sales, and oversees culinary quality, menu launches, technology systems, employee relations, recruitment, and succession planning. The role partners with the Chef de Cuisine and Field Leadership Team, requires 3–5 years of kitchen or restaurant management experience, and offers a salary of $80,000–$85,000 per year plus a quarterly bonus and benefits.
