favorite this post Centro Mexican Kitchen - Chef de Cuisine hide this posting unhide

compensation: DOE
employment type: full-time

Big Red F Restaurant is hiring for a talented Chef de Cuisine for one of the best restaurant brands in Colorado. We need a dynamic leader, self starter and disciplined partner to help us grow our Mexican Restaurant concept, Centro. Come join the Family!

Centro Mexican Kitchen is in the heart of downtown Boulder, home of soulful, imaginative, and authentic Mexican cuisine. Our menu transports guests to a coast-to-coast culinary tour across Mexico, showcasing specialties from Jalisco, Baja, Chihuahua, Veracruz, Yucatán, and Oaxaca.

Job Summary: Responsible for daily operations of the kitchen and supervises kitchen management and personnel, providing leadership, direction and all staff functions. The Chef de Cuisine is responsible for menu and recipe development and ensures all recipes, food preparations and presentations meet the Company’s specifications and commitment to quality.

Here's the skinny:

Competitive Salary

Quarterly Performance Bonus

Annual Profit Share


Medical, Dental & Vision Insurance

Basic Life and AD&D Insurance

Company Sponsored 401k

Long Term Disability Insurance

BigRedF Restaurant Dining Stipend

Annual Research & Development Stipend

Annual Education Budget

Downtown Boulder Ecopass


Chef de Cuisine reports directly to and collaborates with the General Manager

Understand completely all policies, procedures, standards, specifications, guidelines and training programs.

Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.

Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.

Achieve Company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.

Control and achieve budgeted food cost and kitchen labor.

Control financial inventory and invoicing procedures in accordance with Company policies and procedures.

Make employment and termination decisions consistent with General Manager guidelines for approval or review.

Fill in where needed to ensure guest service standards and efficient operations.

Continually strive to develop your staff in all areas of managerial and professional development.

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

Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.

Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.

Oversee labor budget and scheduling, ensuring that all positions are staffed when and as needed and labor cost objectives are met. (NOTE: Company policy dictates that Chef and GM may not have concurrent time away from the restaurant)

Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.

Ongoing administrative, HR and financial training

Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.

Qualifications: (If it is listed it is a required, unless otherwise noted as Preferred)

College/Culinary degree and/or comparable experience in a professional kitchen

Minimum of three to five years in a food preparation supervisory position

Enhanced finance skills with an understanding of weekly budgets, costed menus and schedules.

Familiarity and proven communication protocol with managers and staff

Working knowledge of POS/Aloha, Accounting/Invoicing Software, Scheduling Software, Excel (spreadsheets), Google Suite and Electronic Order Entry

ServSafe Manager, First Aid and CPR Certified

Physical Demands:

Be able to work in a standing position for long periods of time (up to 10 hours).

Be able to reach, bend, stoop and frequently lift products and equipment up to 50 lbs.

Must have the stamina to work at least 50 to 60 hours per week.

Flexibility to work nights and weekends.

Workplace hazards might include very hot equipment, hot oil, knives, slicers and potentially slippery surfaces

Company Summary: The Big Red F Restaurant Group is in the business of people. The people we work with and the people we welcome everyday as our guests. Our success and longevity is due to the many unique, funky, authentic, righteous, passionate, amazing, humble, honest hardworking and dedicated people who have worked within our walls and under our roofs since 1994. The BigRedF Family consists of 14 locations among 6 unique brands including Jax Fish House, Zolo Grill, Centro Mexican Kitchen, Lola, West End Tavern and the Post Brewing Company.

TO APPLY, please reply via email with your resume file attached (pdf, docx, or doc) and cover letter in the body of the email. Please do not copy and paste resume.

  • Principals only. Recruiters, please don't contact this job poster.
  • do NOT contact us with unsolicited services or offers

post id: 6903741191


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