Chef de Cuisine 

 

Job Type: Full-time 

 

Job Location: Room for Milly, 1615 Platte St., Ste 145, Denver, CO 80202

 

Job Summary: We are looking for an individual who is energetic, self-motivated, goal-oriented and driven, and most importantly loves the world of hospitality.  Our ideal candidate will lead and drive the team to provide a high-quality culinary experience. This candidate would have great attention to detail and a true passion for the food and beverage industry. 

 

Reports To: The Chef de Cuisine will report to the Bar Manager and work with the front of house leadership team to deliver the Room for Milly vision.

 

Duties & Responsibilities: 

 

The CHEF/Menu Delivery

  • Provide a strong sense of leadership in all Back of House activities.  

  • Provide strong sense of ownership of entire Culinary offerings provided by Room for Milly.

  • Lead hiring for all Culinary Positions in close collaboration with the Bar Manager.

  • Directly responsible for all culinary administration duties including invoicing, cost control, and scheduling of department.

  • Will work with Bar lead and Maître D to assist in product ordering and delivery.

  • Provide inspiration and creative influence to the Culinary Team.

  • Maintain guest satisfaction by monitoring, evaluating and auditing food and service offerings.

  • Implement Company policies and standard operating procedures (SOP).

  • Maintain effective communication with the Bar Manager, Maître D, Bar lead, and all staff.  This will include slack correspondence and regular operations meetings.

  • Maintain a reasonable response time for all communication. 

  • Maintain sanitation standards and procedures that comply with health and legal regulations with the advice of the Company.

  • Directly oversee kitchen staff development to ensure all duties are met and exceeded; handle escalated staff issues

  • Maintain kitchen and oversee all facility maintenance and improvements with approval of Bar Manager.  

  • Work proactively with leadership to oversee all event coordination. 

  • Be capable of covering any position in the kitchen at any time.

  • Maintain a reasonable schedule with flexible availability.  On days or nights off, be on call and ready to manage and respond to emergency situations. 

 

Menu Development & New Menu Launch

  • Organize new menu rollout dates as directed by Bar Manager and disseminate to front of house team with development and rollout schedule.

  • Set wireframe and overall tone of the menu concept in collaboration with Bar Manager. 

  • Lead all-staff tasting for new menu. Create auxiliary educational materials for service staff (e.g. information on new ingredients, etc.)

  • Follow up on menu knowledge and execution through testing.

  • Coordinate with PR and social teams for menu launch per the menu launch timeline set forth. Communicate any changes in timeline.

  • Prepare for launch: prep sheets, descriptions, cheater map, reorg walk-in.

  • Coordinate photo shoots for new menu. To be completed 3 weeks prior to launch.

 

Goals Management

  • Strong understanding of store P&L and factors contributing to driving revenue and containing expenses.

  • Accomplish company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

  • Review monthly P&L categories and investigate variances to budget.

  • Maximize profitability with a close eye on target margins; monitor financial controls established by leadership; develop and implement strategies to increase year over year sales in tandem with Bar Manager.

 

Administrative and Financial

  • Suppliers

    • Control purchases and inventory.

    • Negotiate prices and contracts.

    • Developing preferred supplier lists.

    • Review and evaluate usage reports, analyzing variances and taking corrective actions.

    • Take inventory and reorder supplies.

  • Maintain organization of storage room and walk in cooler.

  • Address any maintenance issues as soon as they arise & properly communicate those issues to direct supervisor.

  • Financial

    • Collect and sign off on all invoices for approval by Bar Manager

    • Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.

 

Qualifications & Skills:

  • High school diploma or equivalent.

  • Servesafe or equivalent required.

  • Minimum 5 years fine dining management experience and minimum 2 years EC/CDC experience.

  • Excellent knowledge of food products and handling.

  • Be able to safely operate all kitchen equipment.

  • Masterful understanding of restaurant work.

  • Able to multitask on various levels under very high stress levels.

  • Strong understanding of personal hygiene and sanitation techniques as they pertain to restaurant work.

  • Can effectively communicate between language barriers.

  • Strong understanding of budgets, invoice and expense management.

  • Proficient with computer software programs including MS Word, Excel and adaptable to use of various apps such as Slack.

  • Have excellent time management.

  • Leadership traits include honesty, strong work ethic and an overall moral integrity with a hands-on management style.

  • Willingness to work during peak hours, including nights, weekends, and holidays.

  • Ability to walk, stand, and occasionally carry heavy items in a fast-paced, stressful environment.

 

Compensation:

  • $50,000 - $60,000 per year, based on experience

 

Benefits:

  • Eligible for $401k and company matching

  • Eligible for Medical, Dental and Vision Coverage

  • Paid Vacation

  • Paid Sick Leave​

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