Executive Chef- New Restaurant Opening at Barcelona Wine Bar

Denver, Colorado, United States -

Full Time

Start Date

Immediate

Expiry Date

11 Aug, 26

Salary

110000.0

Posted On

13 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Menu Creation, Food Costing, Staff Supervision, Inventory Management, Portion Control, Recruitment, Sanitation Regulations, Leadership, Communication, Problem Solving, Delegation

Industry

Restaurants

Description

Description The Executive Chef must be able to cook different and delicious food items, while leading the kitchen staff team and managing the inventory of food and supplies for the week. The Executive Chef will be responsible for creating the restaurant's menu and adjusting it depending on the seasonality or availability of food. Responsibilities: Plan and direct food preparation and culinary activities Modify menus or create new ones that meet quality standards Estimate food requirements and food/labor costs Supervise kitchen staff’s activities Oversee portion control and quantities of preparation to minimize waste Arrange for equipment purchases and repairs Recruit and manage kitchen staff Rectify arising problems or complaints Give prepared plates the “final touch” Perform administrative duties Comply with nutrition and sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and guests Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience Handle volume and stress with aplomb and finesse Hold the standard of high-quality food above all else Understand that simple, rustic, authentic food takes as much – if not more – talent as dainty colors pooled in the middle of a big plate Skills: Share the passion for food, wine and the guest experience Maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours Excellent record of kitchen management Ability to spot and resolve problems efficiently Capable of delegating multiple tasks Communication and leadership skills Keep up with cooking trends and best practices Working knowledge of various computer software programs Working Conditions Be able to withstand the pressure and strain of working in close quarters Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion. Education/Experience: 8-years of experience High volume restaurant experience is a plus

Responsibilities

The Executive Chef is responsible for leading the kitchen team, creating seasonal menus, and managing food and labor costs. They oversee all culinary activities, ensure sanitation standards are met, and maintain high-quality guest experiences.