Chef de Cuisine | Sushi Den, Izakaya Den
Overview
Own kitchen operations for a high-volume fine dining destination in Denver. Lead a scratch kitchen with a focus on Japanese cuisine and consistency. Partner with front-of-house management to control food and labor costs. This role requires two years at Chef de Cuisine level or higher in a fine dining setting.
What You'll Do9
- 1Run daily kitchen operations, ensuring food quality, consistency, and efficiency from prep to plate.
- 2Monitor food, labor, and supply costs to maintain budget targets.
- 3Schedule kitchen staff to match volume and ensure coverage.
- 4Approve product requisitions and evaluate incoming food products for quality.
- 5Collaborate with food and beverage management on production planning.
- 6Develop special menu selections that align with the established menu.
- 7Lead a positive, collaborative kitchen culture through training and professional development.
- 8Maintain sanitation, cleanliness, and safety standards across all kitchen areas.
- 9Enforce OSHA and company safety policies, keeping the kitchen compliant.
Requirements7
- 12+ years experience as Chef de Cuisine or higher in a high-volume, scratch cooking kitchen.
- 22+ years experience in fine dining.
- 3Culinary training from an accredited culinary institute (preferred but not required).
- 4Strong communication and leadership skills to guide a kitchen team.
- 5Experience managing menu costs and labor costs.
- 6Full-time availability for day and evening shifts, in-person at our Denver location.
- 7Successful completion of a background check during onboarding.
Salary Insight
$65 - $70k per year
Location
Required Skills
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