Chef de Cuisine - Ajax Tavern - Limelight Boulder

Limelight Hotels•Boulder, CO

24d•$95,000 - $105,000

About The Position

The Chef de Cuisine is responsible for overseeing all culinary operations, ensuring the highest standards of food quality, presentation, and consistency. This role focuses on food preparation and execution along with developing innovative menus and maintaining cost controls to optimize efficiency and profitability. The ideal candidate will bring strong creativity, and a passion for excellence to drive an exceptional dining experience while upholding health and safety regulations. This position reports to the Executive Chef. The budgeted salary range for this position is $95,000 - $105,000. Actual pay will be dependent on budget and experience, all salaried roles are eligible for bonus. Applications for this position will be accepted until December 29, 2025.

Requirements

Culinary degree or equivalent work experience required
Serv Safe certification required
Minimum 2 years of management experience in a culinary environment required
Proficient knowledge of purchasing
Proficient knowledge of high-volume production experience
Knowledge of food handling, safety and other restaurant guidelines
Knowledge of Microsoft Office Suite
Proficient written and verbal communication English skills, Spanish a plus
Proficient knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and more
Proficient experience in guest facing roles
Strong analytical and problem-solving skills
Excellent time management skills
Ability to manage difficult or emotional situations whether they be customer or employee related
Ability to quickly adapt to stressful circumstances, changes in processes, customer flow, environments and tasks
Ability to engage with customers in a positive and helpful manner
Ability to work in collaboration with others to achieve team goals
Ability to communicate with restaurant manager as needed to provide menu and pricing information
Ability to communicate with executive chef regarding the daily inventory and ordering process
Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time
Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces
Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50)

Responsibilities

Responsible for the financial success of the operation
Responsible for ordering, receiving, delivery and rotation of food items
Produce weekly schedules according to budget and forecasted numbers
Ensure that all daily opening procedures are followed
Ensure consistency of product using training guides
Maintain and promote proper food safety and handling protocol
Complete and assign daily production and preparation lists
Contribute to the creation of fresh and innovative daily specials
Work as an active participant on the service line as required
Oversee daily kitchen closing and cleaning procedures to include walk-ins and freezers
Complete and submit an accurate monthly inventory & responsible for proper payroll procedure
Other duties as assigned