Assistant Executive Chef
$77,992–$98,012 year
On-siteAurora, Colorado, United States
Job Summary
Manage the restaurant culinary team and food service operations to ensure high operating standards in the kitchen. Delegate tasks to all kitchen staff, conduct initial interviews for candidates, and prepare work schedules for Sous Chefs. Supervise training for food prep and execution, maintain product quality standards, and control food costs and inventory. Ensure proper timing for food orders, perform on-going performance appraisals, and hold staff accountable for dress code and safety certification. Oversee prep lists, ordering guides, opening/closing checklists, and kitchen equipment maintenance. Maintain a clean and safe environment for Team Members and Guests. Requires 2+ years of culinary management experience, a valid driver's license, and the ability to stand, walk, lift up to 50 lbs, and work in warm temperatures for 8–10 hours per shift. Reports directly to the Executive Chef or Kitchen Manager.
Required Qualifications
- 2+ years of culinary management experience
- experience managing and writing prep lists
- valid driver's license
- Experience working in a hands-on, fast paced, high volume environment
- Experience in managing a team
- identifying and developing employees for future leadership roles
- Experience in facilitating and executing an effective training program
- Effective communication and organizational skills
- Understanding of managing inventory
- cost of goods
- overall control of financials
- Must be able to stand and walk for periods of eight to ten hours in length each shift
- Must be able to reach, bend, balance and transport various objects weighing up to 30 lbs. repeatedly during a shift
- Must be able to lift up to 50 lbs.
Desired Qualifications
- Bilingual in English and Spanish
- Experience working in casual or upscale dining
- Experience working in a restaurant chain or franchise with established processes, systems, and accustomed to corporate structure and protocols
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