Job Description

Job Title : Executive Chef

Location : Boulder, CO

Salary : $95K - $110K

Benefits:

• PTO and Paid Sick Time
• Health, vision, and dental insurance
• 401K retirement plan with employer match
• Short-term and Long-term disability insurance
• Educational Reimbursement
• Advancement Opportunities

About Company / Opportunity :

An upscale, stylish bar & bistro serving up craft cocktails & elevated international dishes in Boulder, CO is seeking to add an Executive Chef to their team! 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.

Must-Have Skills :

1. Self-discipline, initiative, leadership ability and outgoing nature.
2. Exceptional communication skills.
3. Pleasant, polite manner and neat professional appearance.
4. Able to handle pressure of coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
5. Minimum 3 years of experience in a supervisory position for a full-service, high volume, upscale dining restaurant or other food and beverage establishment with a similar capacity and clientele.
6. Ability to manage multiple tasks at a time while maintaining attention to detail.

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