Bon Vivant Chef de Cuisine

Adventure Center • Mountain Village, CO

236d • $60,000 - $65,000

About The Position

The Bon Vivant Chef de Cuisine is responsible for supervising all aspects of the restaurant kitchen to ensure maximum productivity and food excellence, thereby enhancing the guest experience. This role involves developing a positive, safe, and team-oriented working environment while maintaining uncompromised food quality and service. The Chef de Cuisine oversees all Back of the House activities and staff, ensuring an excellent guest experience through various essential duties.

Requirements

• Must have basic knife skills.
• Must have knowledge of kitchen equipment.
• 3-5 years of kitchen management experience; culinary degree not required but recommended.
• Must be available to work nights, weekends, and holidays.
• Must be able to lift at least 100 lbs.
• Thorough knowledge of food handling and storage.

Nice To Haves

• Culinary degree or 2 years experience as sous chef in restaurants or 5 years experience as lead line cook.

Responsibilities

• Oversee daily kitchen operations, including opening and closing the kitchen.
• Order, receive, store, and prepare food.
• Supervise kitchen staff and coordinate the setup.
• Execute and expedite the flow of service.
• Expedite food service and maintain a good working relationship with front of house.
• Plan or participate in planning menus and utilization of food surpluses and leftovers.
• Estimate food consumption and purchase or requisition foodstuffs and kitchen supplies.
• Review menus, analyze recipes, determine food, labor, and overhead costs, and assign prices to menu items.
• Direct food apportionment policy to control costs.
• Supervise cooking and other kitchen personnel and coordinate their assignments.
• Observe methods of food preparation and cooking to ensure compliance with standards.
• Supervise staff engaged in inventory, storage, and distribution of foodstuffs and supplies.
• Ensure timely inventory reporting.
• Devise special dishes and develop recipes in consultation with the Executive Chef.
• Familiarize newly hired Chefs and Cooks with kitchen practices and oversee training of Cook Apprentices.
• Establish and enforce nutrition and sanitation standards for the restaurant.
• Provide a guest experience that exceeds expectations.
• Support sustainability initiatives.
• Adhere to company policies and procedures.

Benefits

• Group Health (Medical, Dental, Vision, Life & AD&D)
• 401(K) Match
• Flexible Spending
• Paid Time Off
• Mix of Vacation Time/Sick Time
• Ski pass and dependent passes for full-time commitment
• Discounted lift tickets and employee shuttles
• Discounted meals and lodging
• Ski school discounts

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Industry: Administrative and Support Services
• Education Level: High school or GED