Executive Chef

Executive Chef The Kitchen Bistro in Boulder is a community gathering spot featuring a seasonal menu and shared plates set in a modern, rustic atmosphere. The Executive Chef for The Kitchen Bistro oversees and coordinates the planning, organization, training and leadership of all BOH operations at the restaurant. The Executive Chef will ensure employees are performing their job responsibilities and manage food and labor costs for the BOH. This person supports the team in regards to strategy, policies, service, staff, and food. The Executive Chef must be a motivated and confident industry professional with the ability to manage and inspire staff, have a solid understanding of restaurant operations and have the ability to bring creative solutions to the table. This person will help maintain an exciting, inviting and progressive restaurant environment. Responsibilities Oversee and manage the Back of House and make decisions on matters of importance. Have a strong willingness to become part of a community that is focused on people and making connections, while also strengthening the relationships that already exist. Maintain an accurate plan of BOH staffing needs. Interview and hire candidates. Ability to determine applicability of experience and qualifications of job applicants. Plan, implement and oversee BOH employee supervision, discipline, training, development and termination. Provide direction to employees regarding operational and procedural issues. Oversee training of new employees. Train and lead the staff in regards to all health code regulations. Develop employees by providing ongoing feedback, establishing performance expectations and conducting performance reviews. Promote growth within the staff through leadership and positive energy. Help and inspire each employee to reach their greatest potential. Demonstrate integrity in all areas, both personal and professional. Instill trust and dependability amongst the staff always working with a team mind set and from a place of respect. Maintain a favorable working relationship with all company employees to foster and promote a harmonious working environment which is conducive to high employee morale, productivity and effectiveness. Lead by example and set the standards for service by maintaining discipline and structure. Constantly promote teamwork amongst the staff and management by displaying creativity, trust, dependability and respect. Manage shifts which include daily decision making, scheduling, product quality and cleanliness. Ensure that all financial and personnel duties for the BOH are completed accurately, on time, and in accordance with company policies and procedures. Adhere to company standards and projected growth by maintaining all costs associated with BOH. Ensure a safe working environment to reduce the risk of injury and accidents. Work with GM to investigate and resolve complaints concerning food quality. Enforce sanitary practices for food handling, general cleanliness, and maintenance of the kitchen. Ensure compliance with operational standards, health department regulations and all federal/state/local laws. Always follow and enforce company policies and procedures. Ensure consistent high quality of food preparation and service. Complete job responsibilities and performance objectives in a timely and efficient manner in accordance with the restaurant's standards. Perform other duties and responsibilities as required or requested. Qualifications Self-discipline, initiative, leadership ability and outgoing nature. Exceptional communication skills. Pleasant, polite manner and neat professional appearance. Able to handle pressure of coordinating a wide range of activities and recommend appropriate solutions to restaurant problems. Minimum 3 years of experience in a supervisory position for a full-service, high volume, upscale dining restaurant or other food and beverage establishment with a similar capacity and clientele. Ability to manage multiple tasks at a time while maintaining attention to detail. Must be able to operate effectively as part of a team and communicate clearly. Having directly supervised at least 20 employees. The ability to work evenings, weekends, and holidays. Must be at least 18 years of age. Working Conditions Ability to perform all functions at the restaurant level. Working with hot, cold, and potentially hazardous equipment as well as operating office equipment. The physical demands described here are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk. May be required to work in very warm or cold conditions for an extended period of time. The employee is occasionally required to climb or balance and stoop, kneel, crouch. The employee must regularly lift and /or move up to 45 pounds, frequently lift and/or move up to 45 pounds and occasionally lift and/or move up to 50 pounds. Operation of any high-pressure steam boiler or high-temperature water boiler. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus. The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job. Salary $90,000 - $105,000 annually Benefits We Offer! Competitive salary PTO and Paid Sick Time Health, vision, and dental insurance 401K retirement plan with employer match Short-term and Long-term disability insurance Wellness reimbursement program Store discount Educational Reimbursement Advancement Opportunities Great Company Culture and Community Involvement! The Kitchen is an EEO Employer. The responsibilities and physical demands described here describe the essential nature and level of work performed and are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. #J-18808-Ljbffr