Multi-Unit Executive Chef | Denver Airport
About The Position
Mission Yogurt is seeking an experienced Multi-Unit Executive Chef who will lead operations at both Root Down DIA and Timberline Steaks & Grill (opening fall 2026) at the Denver Airport! The Multi-Unit Executive Chef is responsible for all kitchen functions, including but not limited to the management of food purchasing, receiving, preparation, and maintenance of quality standards, safety, sanitation, and cleanliness. The Executive Chef is also responsible for the recruitment and training of all Back of House team members. The Executive Chef will complete all administrative work, including employee reviews and scheduling. The Executive Chef is an example of role modeling the Mission Yogurt standard of dedication to customer service.
Requirements
- 5 or more years of Executive Chef experience, preferably in a high-volume restaurant
- Advanced knowledge of food safety principles and practices
- Proficient knowledge of human resources management
- Excellent knowledge of Back of House ordering and inventory tracking systems
- Excellent interpersonal and communication skills
- Ability to meet deadlines
Nice To Haves
- Prior multi-unit experience is strongly preferred
Responsibilities
- Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
- Responsible for ordering food products according to predetermined product specifications, and receiving them in the correct unit count and condition, and deliveries are received in accordance with the restaurant’s receiving policies and procedures.
- Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures, including checking and maintaining proper food holding and refrigeration temperature control points.
- Fill in where needed to ensure guest service standards and efficient operations.
- Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
- Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
- Make employment and termination decisions, including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
- Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
- Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
Benefits
- Medical, Vision, Life, and Dental are offered after the first of the month following 60 days of full-time employment.
- 401K with company match
- Bonus Program
- Paid Time Off
- Company PAID employee parking OR RTD Eco Pass
- Free meal during shifts worked
- Room for professional growth!
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What This Job Offers
Job Type
Full-time
Career Level
Executive
Education Level
No Education Listed
Number of Employees
1-10 employees
