Job Description

Locally owned and operated Concept Restaurants has properties in Boulder, Golden, Denver, and Colorado Springs including 10 restaurants and 3 hotels. This restaurant and hospitality group is quickly growing and seeking Executive Chefs and Sous Chefs to join the team. The right candidates must be team players that have a passion for quality product, exceptional service, ability to multi-task, and enjoy completing different projects each day. Executive Chefs and Sous Chefs are responsible for assisting the management team in restaurant’s continued effort to deliver outstanding guest service, hospitality, and financial profitability.

As an Executive Chef, Sous Chef, and Chef you would be responsible for performing the following tasks to the highest standards:

·      Showcase high quality service and leadership while inspiring team members

·      Create prep sheets and line layout diagrams

·      Lead food ordering, delivery management, prep, transportation, and service

·      Identify and drive improvements in menus and financial performance

·      Supervise, support, schedule, assign daily work

·      Assist with interviewing and hiring kitchen staff candidates

·      Inform and train team members in restaurant kitchen activities and operations

·      Oversee and manage equipment including maintenance routines and upkeep

·      Monitor, observe, and assist in evaluating team member performance, discipline, training, development, and termination

·      Manage shifts including scheduling and daily decision making

·      Support and assist team members in handling guest inquiries and requests and in resolving guest complaints

·      Coordinate with departments to create and offer exceptional menus and service for special events

·      Ensure compliance with health, safety, sanitation, and alcohol awareness standards

·      Manage and monitor product quality and service and satisfaction trends

·      Evaluate and address issues in the kitchen and make improvements accordingly

·      Assist in monitoring kitchen inventory and inventory control

·      Working with team members to direct and other operating expenses to ensure the profitability of operations

Qualifications:

The continued and successful leadership of Concept Restaurant’s incredible operation is the result of team member commitment to the restaurant vision, mission, and values.

·      3-5 years of Chef experience

·      3-5 years of Manager experience

·      3-5 years leading a professional kitchen

·      Must be able to serve alcohol

·      Ability to work evenings, weekends, and holidays

·      Must be at least 18 years of age

·      Proficient in Microsoft Office: Word, Excel, Outlook

·      Leadership, self-discipline, initiative, team player, integrity

·      Ability to multi-task while keeping up with new projects each day

·      Focus on guest service and satisfaction

·      Creative and efficient problem solving

·      Excellent organizational skills and attention to detail

·      Create and maintain a positive working relationship with all departments, front and back of house

·      Effective cost control, budget, and inventory management experience

·      Excellent communication skills, both verbal and written

·      Knowledge of restaurant and competitive market

·      Understand the restaurant’s operations

Flexible schedule accommodations including working holidays and weekends are required.

Salary:

Executive Chef: $65K - $80K

Sous Chef: $50K - $65K

Benefits include:

• Competitive Base Salary
• 2 weeks annual vacation time
• Accrued paid sick time
• Health Insurance available
• Dental/Vision Insurance available
• Life Insurance available
• Free Parking
• Quarterly Dining Bonus in sister properties and restaurants
• 401K retirement plan after one year of employment with 4% company match

We are an equal opportunity employer who agrees not to discriminate against any employee or job applicant because of race, color, religion, national origin, sex, physical or mental disability, or age.