Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $55,000.00 - $60,000.00
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
flexible scheduling
Meal Allowances
Job Description
I.C. Brewhouse, located in Centennial, Colorado, is a renowned brewery that combines craft brews with an exceptional dining experience. Known for its award-winning beers and commitment to using fresh, local, and sustainable ingredients, I.C. Brewhouse has established itself as a staple in the local community's dining and drinking scene. The establishment prides itself on delivering high-quality food that complements its brewery offerings, providing a unique environment where culinary arts and brewing expertise meet. This commitment to quality and sustainability has made I.C. Brewhouse a favorite destination for guests looking to enjoy a handcrafted meal alongside expertly brewed beer.
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Job Requirements
- High school diploma or equivalent
- Relevant culinary education or certification preferred
- Minimum 3 years of experience in a similar executive chef or kitchen management role
- Ability to work extended hours including evenings and weekends
- Physical ability to perform kitchen duties including lifting up to 20 pounds
- Excellent problem-solving skills and the ability to delegate effectively
- Commitment to maintaining a clean, safe, and efficient kitchen environment
Job Qualifications
- Proven experience as an executive chef or kitchen manager
- Strong leadership and staff management skills
- Excellent knowledge of food safety and sanitation standards
- Ability to control food costs and labor efficiently
- Experience with inventory management and ordering systems
- Strong organizational and multitasking abilities
- Exceptional communication and interpersonal skills
Job Duties
- Manage daily kitchen operations including food inventory, storage, ordering, and quality control
- Monitor and control food costs by minimizing waste and training staff on portion control
- Create and adjust weekly back-of-house staff schedules to maximize labor efficiency
- Project future business needs using sales data to ensure appropriate ordering, prep, and staffing
- Uphold high service standards and maintain vendor relationships focused on fresh, local food
- Monitor and enforce staff accountability through checklists, policy adherence, and quality control systems
- Coordinate kitchen equipment maintenance and ensure compliance with health and sanitation standards
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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