Multi-Unit Executive Chef | Denver Airport at MISSION YOGURT INC

Denver, Colorado, United States -

Full Time

Start Date

Immediate

Expiry Date

17 Jul, 26

Salary

110000.0

Posted On

18 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Executive chef, Kitchen management, Food safety, Human resources management, Inventory tracking, Menu pricing, Staff recruitment, Staff training, Food cost control, Preventative maintenance, Interpersonal skills, Communication skills, Scheduling, Quality standards, Sanitation

Industry

Hospitality

Description

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. 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! 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. QUALIFICATIONS: * 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 * Prior multi-unit experience is strongly preferred PHYSICAL REQUIREMENTS: * Must be able to work on your feet for up to 12 hours * Position requires prolonged standing, bending, stooping, twisting, and reaching overhead * Lifting products and supplies weighing 20 pounds and occasional lifting and/or moving up to 50 pounds * Repetitive hand and wrist motion Mission Yogurt, Inc. is an Equal Opportunity Employer. We are committed to equal treatment of all employees without regard to race, national origin, religion, gender, age, sexual orientation, veteran status, physical or mental disability or other basis protected by law. While Mission is committed to following this principle in every facet of employment, all employees share in the responsibility to promote and foster a favorable work environment.

Responsibilities

The Executive Chef oversees all kitchen operations, including food purchasing, preparation, and maintenance of quality and safety standards. They are also responsible for recruiting, training, and managing Back of House staff while handling administrative duties like scheduling and performance reviews.