Head of Kitchen Operations

2 days ago

Denver, Colorado, United States Altitude Sports and Entertainment Full time

About the Role

We are seeking an experienced and skilled Executive Chef to join our team at Altitude Sports and Entertainment. As a key member of our culinary team, you will be responsible for directing and administering the planning, preparation, production, and control of all culinary operations in our venue.

Key Responsibilities

  • Responsible for overall culinary management and operations in the venue, including kitchens, pantries, premium areas, catering, clubs, suites, and concessions.
  • Daily responsible for managing a staff of chefs, including Executive Sous, Sous, Chef de Cuisine, and cooks.
  • Responsible for scheduling all staff, supervising activities of Chefs and cooks, coordinate and actively participate in event operations and monitor food and labor cost.
  • Ability to coach, train and develop culinary staff and provide leadership, coaching and mentorship to staff.
  • Participates in production of all food items necessary for operation.
  • Visually inspect, select, and use only the freshest fruits, vegetables, meats, fish, and other food products of the highest standard in the preparation of all menu items.
  • Administers corrective counseling and performance improvement process, training and development, appraisals, payroll accountability.
  • Oversees the sanitation standards of all kitchens to assure compliance with local health department standards and company standards.
  • Ensure all workstations, storerooms and dining areas remain clean, sanitized, safe and in proper working order at all time.
  • Plan innovative menus, maintaining financial responsibility for the menu mix. Analyze menu and food costs and the preparation of cost and quality efficient menus/specials.
  • Approve requisitions for supplies and food items for production.
  • Hire, train and supervise kitchen staff in the proper preparation of menu items, equipment, and safety measures. Evaluate performance, give guidance and discipline as necessary to ensure quality work product.
  • Monitor to ensure proper receiving, storage, and rotation of food products to ensure compliance with Health Department regulations, including coverage, labeling, dating, and placing items in proper containers to ensure products freshness.
  • Assign in detail, specific duties to all associates under supervision of Executive Chef for efficient operation of kitchen and service.
  • Write, cost, test, maintain and update all menu specifications, recipes, photos, production forecasts, and ensure all food locations are following the assigned build-to instruction.
  • Achieved planned costs in labor and COGS for all culinary areas and assist each department with their respective COGS goals.
  • Ensure prudent financial practices and responsible for developing annual operating budget.
  • Adhere to, and enforce, inventory and labor control measures; and perform inventory counts as requested.
  • Provide quality service and excellent products while maintaining positive customer and client relations and prudent financial practices.
  • Accountable for establishing and maintaining proper safety and sanitation procedures as well as creating a working relationship with local health officials.
  • Ensuring proper operational condition of all food service equipment.
  • Perform additional duties as requested by General Manager.

Requirements

  • Minimum eight (8) years as an Executive Chef in a high-volume venue, including at least four (4) in a Sports & Entertainment venue.
  • Minimum four (4) years as an Executive Sous Chef in a high-volume venue.
  • Executive Chef certification from American Culinary Federation or ProChef strongly preferred.
  • Must have a degree or certification from an accredited culinary arts institute.
  • Proven track record in improving kitchen efficiencies, quality, food and labor costs.
  • Must have excellent managerial, financial analysis, team building and communication skills/customer service.
  • Must have knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment.
  • Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly.
  • Must be proficient on Microsoft Word, Excel, and PowerPoint.
  • Must be flexible to work extended hours due to business requirements including nights, weekends, and holidays.
  • Must be open to providing incidental or short-term support to other facilities in the event of a business emergency.
  • Follow and encourage your team to follow all local and companywide safety policies and procedures.

Compensation

Competitive salary around $117,000 commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan.

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