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 role is intended to help build the group’s leadership bench and may involve working across brands and locations, leading at developing locations, or serving as Chef at a current Boulder location as opportunities arise. The Chef de Cuisine is expected to lead a team, build a strong culture, execute consistently delicious food, train staff, contribute to menu development and future culinary direction, and manage restaurant operations with ownership and passion. The Chef de Cuisine reports directly to and collaborates with the General Manager and works with the Executive Chef and Culinary Director on menu development. The role includes managing food and labor costs, inventory and invoicing, staffing and scheduling, and staff development. The position requires working at least 50 to 60 hours per week, flexibility to work nights and weekends, and, where necessary, travel to Big Red F restaurants and outside venues for meetings, walk-throughs, and training. Flexible work-from-home options are available. Compensation is $85,000 per year.

Requirements

At least three years of full-service kitchen experience.
Knowledge and track record in food and cost controls and developing people.
Familiarity with and proven communication protocol 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 restaurants and outside venues when necessary.

Nice To Haves

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

Responsibilities

Lead the kitchen team, build culture, and consistently execute delicious food.
Train staff and help them serve the best food and hospitality.
Contribute to menu development and the culinary direction of the company.
Collaborate with the General Manager and work with the Executive Chef and Culinary Director on menu development.
Control and achieve budgeted food costs and kitchen labor costs.
Control 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 areas.
Oversee the labor budget 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, and training when necessary.