Head Chef

Denver, CO, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Exact $65,000.00

Benefits

Dental Insurance

Employee Discounts

Health Insurance

Paid Time Off

Vision Insurance

Job Description

Number Thirty Eight is a dynamic and vibrant hospitality establishment located in Denver, Colorado. Founded in October 2020 by business partners Spencer Fronk and Andrew Palmquist, Number Thirty Eight is more than just a restaurant; it is a unique group destination that blends a music venue and social hall into a seamless experience. This venue captures the spirit of Colorado by being home to premier game day watch parties, offering guests the finest Colorado-crafted brews in a multi-taproom setting complete with an expansive outdoor patio. The ambiance combines relaxation, excitement, and social interaction, making it a hotspot for locals and... Show More

Job Requirements

High school diploma or equivalent
Minimum of 5 years experience in a professional kitchen including leadership roles
Strong understanding of food safety regulations
Ability to work flexible hours including nights and weekends
Effective leadership and communication skills
Ability to manage inventory and food costs
Proficiency with basic computer skills for reporting and inventory tracking

Job Qualifications

Proven experience as a head chef or similar leadership role in a kitchen
Strong knowledge of culinary techniques and food safety standards
Experience managing kitchen staff and schedules
Ability to develop and implement menu concepts
Strong organizational and inventory management skills
Excellent communication and teamwork abilities
Familiarity with event catering and menu coordination

Job Duties

Maintain a clean and organized kitchen including food storage areas, cooking equipment, and utensils
Ensure all food is prepared to exceed company standards
Conduct weekly spot inventory and place necessary food orders
Conduct monthly General Ledger reporting and inventory
Update weekly prep list
Collaborate with National Culinary Director on menu development, weekly/monthly specials, and event menus
Meet and coordinate with Event Manager on private event BEOs to ensure event food needs are met
Attend bi-weekly manager meetings
Build and communicate schedule to hourly kitchen staff to meet labor goals and service standards
Train kitchen staff and provide feedback to address skill gaps
Create and update SOPs with General Manager to ensure policies and expectations are communicated
Oversee FOH layout and organization to optimize operations

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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