Chef de Cuisine in Development Boulder

Big Red F•Boulder, CO

About The Position

Big Red F Restaurant Group is seeking a passionate restaurant professional to join its leadership team as a Chef de Cuisine in Development. The group is building its leadership bench and seeks a flexible chef and leader who can work across brands and locations and grow with the company. The role may support leadership at developing locations or serve as chef at a current Boulder location when a team member moves into a promoted role. The Chef de Cuisine leads the kitchen team, builds a positive culture, and consistently executes high-quality food. The position contributes to menu development and future culinary direction while overseeing restaurant operations, ordering, food costs, kitchen labor, inventory, invoicing, and staff development. The Chef de Cuisine reports to and collaborates with the General Manager and works with the Executive Chef and Culinary Director on menu development. Flexible work-from-home options are available.

Requirements

At least three years of full-service kitchen experience.
Knowledge of food and cost controls and a track record of developing people.
Familiarity with and a proven communication protocol for working with managers and staff.
Ability to stand for long periods, up to 10 hours.
Ability to reach, bend, stoop, and frequently lift products and equipment weighing up to 50 pounds.
Stamina to work at least 50 to 60 hours per week.
Flexibility to work nights and weekends.
Flexibility to travel to company restaurants and outside venues when necessary.

Nice To Haves

Independent restaurant experience in a fast-paced environment.
A college or culinary degree, or comparable professional kitchen experience.

Responsibilities

Lead the kitchen team, build a positive culture, and consistently execute delicious food.
Serve and train staff to deliver high-quality food and hospitality.
Help develop menus and the culinary direction of the group.
Collaborate with and report directly to the General Manager.
Work with the Executive Chef and Culinary Director on menu development.
Control and achieve budgeted food costs and kitchen labor costs.
Manage financial inventory and invoicing procedures in accordance with company policies and procedures.
Make employment and termination decisions consistent with General Manager guidelines for approval or review.
Develop staff in managerial and professional skills.
Oversee labor budgets and scheduling, ensuring positions are staffed as needed and labor cost objectives are met.
Travel to Big Red F restaurants and outside venues for meetings, walk-throughs, or training when necessary.