Head Chef

Voodoo Brewing Co. Colorado Springs Pub in Colorado Springs, CO is looking for one Head Chef to join our team. We are located on 808 Garden Of The Gods Road. Our ideal candidate is attentive, punctual, and reliable.

The Chef is responsible for coordinating, supervising, and directing all aspects of the pub’s culinary operation, while maintaining profitable F&B operations and high-quality products and service levels. Supervise and coordinate activities of culinary employees; hire, train, develop, assess, and empower staff to achieve the department's goals.

Our ideal candidate is ambitious, creative, assertive, passionate, stead fast, mentoring, reliable, and ability to work as part of a team.

Benefits

Early access to wages

Employee discount

Training provided

Flexible schedules

ADP’s Employee Assistance Program (EAP), you and your household members can seek assistance with confidential counseling services, legal and financial referrals, and consultations and more

ADP's Discount Programs, get discounts on brand-name products and daily essentials

Responsibilities

Forecast, implement, monitor, control and report on the kitchen/outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service.

Create staff schedules to ensure that demand is met, and that kitchen is operating efficiently.

Plan and direct food preparation and visually inspect all food sent from the kitchen to ensure quality and timeliness.

Create and implement menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Director of Culinary.

Select and develop recipes to ensure consistent quality.

Monitor, control, and manage kitchen costs and expenses according to the budget.

Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques.

Assist catering sales on all special menus and price structures.

Take ownership of the department and be ready to step in and support restaurant and other F&B employees as needed to ensure efficient operation.

Qualifications

2+ years of culinary management experience preferred.

ServSafe Food Prep Manager certification is required.

Applicable state certifications and brand training as required.

This position requires the exertion of up to 50 pounds of force and lifting to 50 pounds occasionally.

The employee is required to have visual acuity to prepare and analyze data and figures, operate machinery and tools, view computer terminals, determine accuracy, neatness and thoroughness of food and work quality, and make general observations of facilities.

We are looking forward to receiving your application. Thank you.