Chef de Cuisine

Jax Fish House & Oyster Bar•Boulder, CO

9d•Onsite

About The Position

Jax Fish House & Oyster Bar is hiring for a talented Chef de Cuisine for one of the best restaurant brands in Colorado. Jax Fish House has been setting the standard for sustainable seafood and warm, unforgettable hospitality in landlocked Colorado for over 30 years. Our flagship Boulder location is not just a restaurant — it’s an institution. A cozy, high-energy, 75-seat seafood bar with a cult following, generations of regulars, and a reputation that spans decades. From timeless oyster towers to soulful, seasonal cocktails, Jax brings the spirit of coastal fish houses to the heart of the Rockies. Now, we’re searching for an exceptional CHEF DE CUISINE to lead this iconic location into its next chapter. Jax brings the coast to the coast-less. Inspired by the timeless fish houses of the East, West, and Gulf shorelines, we create incredible memories and share delicious food and drink with friends and family. We are a neighborhood seafood bar with a wild vibe of rocks popping, drinks shaking, pots and pans clattering from the counter bar, and laughter a happening. This is a scene you want to be a part of, and a spot you won’t want to leave.

Requirements

Minimum of 3 years in a food preparation supervisory position
Enhanced finance skills with an understanding of weekly budgets, P&Ls, costed menus and schedules
Working knowledge of POS/Toast, Scheduling Software, Excel (spreadsheets), Google Suite and Electronic Order Entry
ServSafe Manager Certified (we'll provide training!)

Nice To Haves

Our chefs exude natural leadership skills and professionalism, managing our team and business with compassion and smarts

Responsibilities

Be the Chef. Act like the Chef. Have the pro skills and acumen to lead a team, build culture and execute consistently delicious food. Have fun at work. Develop amazing menus, cultivate purveyor relationships, operate your kitchen like you own it. Serve the best, train the staff to do the same.
Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
Control and achieve budgeted food cost and kitchen labor.
Make employment and termination decisions consistent with General Manager guidelines for approval or review.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
Oversee labor budget and scheduling, ensuring that all positions are staffed when and as needed and labor cost objectives are met.