Executive Chef

Executive Chef

The Kitchen Bistro in Denver is a community gathering spot featuring a seasonal menu and shared plates set in a modern, rustic atmosphere. The Executive Chef for The Kitchen Bistro oversees and coordinates the planning, organization, training and leadership of all BOH operations at the restaurant. The Executive Chef will ensure employees are performing their job responsibilities and manage food and labor costs for the BOH. This person supports the team in regards to strategy, policies, service, staff, and food. The Executive Chef must be a motivated and confident industry professional with the ability to manage and inspire staff, have a solid understanding of restaurant operations and have the ability to bring creative solutions to the table. This person will help maintain an exciting, inviting and progressive restaurant environment.

Responsibilities :

• Oversee and manage the Back of House and make decisions on matters of importance.
• Have a strong willingness to become part of a community that is focused on people and making connections, while also strengthening the relationships that already exist.
• Maintain an accurate plan of BOH staffing needs. Interview and hire candidates. Ability to determine applicability of experience and qualifications of job applicants.
• Plan, implement and oversee BOH employee supervision, discipline, training, development and termination. Provide direction to employees regarding operational and procedural issues.
• Oversee training of new employees. Train and lead the staff in regards to all health code regulations.
• Develop employees by providing ongoing feedback, establishing performance expectations and conducting performance reviews. Promote growth within the staff through leadership and positive energy. Help and inspire each employee to reach their greatest potential.
• Demonstrate integrity in all areas, both personal and professional. Instill trust and dependability amongst the staff always working with a team mind set and from a place of respect. Maintain a favorable working relationship with all company employees to foster and promote a harmonious working environment which is conducive to high employee morale, productivity and effectiveness.
• Lead by example and set the standards for service by maintaining discipline and structure. Constantly promote teamwork amongst the staff and management by displaying creativity, trust, dependability and respect.
• Manage shifts which include daily decision making, scheduling, product quality and cleanliness.
• Ensure that all financial and personnel duties for the BOH are completed accurately, on time, and in accordance with company policies and procedures.
• Adhere to company standards and projected growth by maintaining all costs associated with BOH.
• Ensure a safe working environment to reduce the risk of injury and accidents. Work with GM to investigate and resolve complaints concerning food quality.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of the kitchen. Ensure compliance with operational standards, health department regulations and all federal / state / local laws. Always follow and enforce company policies and procedures.
• Ensure consistent high quality of food preparation and service.
• Complete job responsibilities and performance objectives in a timely and efficient manner in accordance with the restaurant's standards. Perform other duties and responsibilities as required or requested.

Qualifications :

Working Conditions :

Salary :

Benefits we offer!

The Kitchen is an EEO Employer. The responsibilities and physical demands described here describe the essential nature and level of work performed and are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.