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Chef de Cuisine

Company: Nocturne
Location: Denver
Posted on: November 23, 2021

Job Description:

Seeking a Chef de Cuisine to lead the kitchen for Nocturne and and Noble Riot. Join two award winning concepts operating in the busy RiNo District.

This is a working culinary leadership position. Expect to spend approximately 75% of your time in the kitchen and 25% of time on administrative work. Manage, lead, and mentor a small culinary team while working closely with the ownership and management team on creating seasonally inspired dishes. Our expectations of our team are high, and we expect this leader to share in our goal for quality in all areas of operations.

Salary based on experience. Quarterly bonus program. Flexible Time Off Policy. Health/Dental/Vision and Wellness benefits after first 60 days.
Duties might include all the details that go into the seamless delivery of the guest experience. - These include, but aren't limited to:

Food preparation, butchery, kitchen operation oversight, cooking, and plating

Leading pre-shift meetings and all-staff trainings

Developing, training, and holding staff accountable for quality and consistency in each dish.

Creating, testing, and implementing new menu items including a Chef's Tasting Menu, private event menus, special event menus, wine tasting dinners, and family meals for staff.

Training line cooks and stewards to meet and exceed all expectations of the customer and their fellow employees

Ensuring total compliance with all health and safety laws at all times

Ensuring quality product at the best price is delivered in appropriate quantities and utilized with minimal amounts of waste.

Maintaining appropriate inventory logs and ensuring all items are stored and labelled in accordance with expectations

Ensuring quality control and cost controls in all activities in the heart of house.

Completing all restocking and cleaning duties by performing opening and closing side work as instructed.

Maintaining cleanliness standards in order to have a clean, presentable and attractive facility and to satisfy state and local health board requirements.

Attending all pre-meal and departmental meetings in person in order to enhance communications and gain knowledge of products, service and facility.

Responding to employee needs by adapting schedules, coaching, and mentorship.

Responding to customer inquiries and comments in person by providing timely and knowledgeable information in order to provide quality customer service.

Adapting dishes to accommodate guest dietary restrictions and requests.

Presenting a clean and professional appearance at all times.

Maintaining a professional, fun, and courteous demeanor at all times.

Performing other duties as assigned, requested or deemed necessary by management.

Qualifications

Must have a great attitude and high regard for upholding food standards.

Must have high attention to detail and ability to follow specific standards and procedures with consistency.

Must have knife skills and general knowledge of butchery, food preparation, and cost reduction processes.

Must have experience in leading others.

Must be fluent in oral and written English.

Must have adequate knowledge of MS Excel or Google Sheets for input of recipes, costs, and inventory calculations.

Must have vision ability to clearly see detailed guest checks, computer print outs, written instructions

Must have manual coordination to punch buttons, grasp items in hand, and to balance and carry trays loaded with food and beverages.

Must have ability to perform multiple tasks at one time.

Must be able to follow verbal and written instructions, and be able to communicate both verbally and in writing.

Must be able to perform job duties in crowded and noisy situations, particularly when handling multiple tasks.

Must have High School Diploma or GED equivalent - a post high-school culinary degree is preferred.

Not required, but nice to have:

Two or more years of experience as a Sous Chef, Chef De Cuisine, or Kitchen Manager

Previous experience in full service restaurants

Knowledge of wine and wine pairings

Appreciation for agriculture, nature, and sustainability

Materials/Equipment Used

Computerized order machine, touch screens, basic writing materials, restaurant equipment including but not limited to coffee machines, ice machines, beverage dispensers, and dishwashing machines.

Environment

Physically strenuous: prolonged standing, walking, lifting and carrying for 6 - 8 hours per day in indoor environment. - High noise levels, fast-paced.

Keywords: Nocturne, Denver , Chef de Cuisine, Hospitality & Tourism , Denver, Colorado

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