Chef de Cuisine
Posted on: November 23, 2021
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
Duties might include all the details that go into the seamless
delivery of the guest experience. - These include, but aren't
Food preparation, butchery, kitchen operation oversight, cooking,
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
Ensuring quality product at the best price is delivered in
appropriate quantities and utilized with minimal amounts of
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
Responding to employee needs by adapting schedules, coaching, and
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
Presenting a clean and professional appearance at all times.
Maintaining a professional, fun, and courteous demeanor at all
Performing other duties as assigned, requested or deemed necessary
Must have a great attitude and high regard for upholding food
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
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
Previous experience in full service restaurants
Knowledge of wine and wine pairings
Appreciation for agriculture, nature, and sustainability
Computerized order machine, touch screens, basic writing materials,
restaurant equipment including but not limited to coffee machines,
ice machines, beverage dispensers, and dishwashing machines.
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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