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Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $18.50 - $34.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
401(k) matching
Dental Insurance
Health Insurance
Paid Time Off
Referral program
Vision Insurance
Job Description
Wilding Brands is a dynamic and innovative collection of craft beverage brands headquartered in Lafayette, Colorado. With a strong commitment to creativity, connection, and adventure, Wilding Brands has established itself as a pioneer in the craft beverage community. The company's ethos revolves around the "wilding" spirit — a philosophy that embraces pushing boundaries and uncovering limitless possibilities. This spirit is reflected in the diverse portfolio of seven unique beverage brands including Acreage, Stem Ciders, Denver Beer Co., Out Post on Platte, Funkwerks Brewing, Formation Brewing, Howdy Beer Co., and Easy Living Hop Water. Beyond beverages, Wilding Brands also operates eleven... Show More
Job Requirements
- True grit and the ability to adapt on the go
- Positive attitude while working in a team environment
- Strong desire to learn and grow with the company
- Strong passion for hospitality and customer service
- Ability to lift 55 pounds to shoulder, 160 pounds to hip level
- Flexibility to work nights, weekends and holidays
- At least 5 years supervisory experience and 8 years culinary experience
- Ability to multitask and work in a fast paced, high volume environment
Job Qualifications
- Proven work experience as a Chef de Cuisine or equivalent role in a dynamic, high volume restaurant - events, food truck, and kitchen management rolled into one
- Excellent record of kitchen management and employee management
- Ability to spot and resolve problems efficiently
- Capable of delegating multiple tasks
- Thrives in high-volume management and business
- Communication and leadership skills
- Keep up with cooking trends and best practices
- Working knowledge of various computer software programs (G Suite, MS Office, restaurant management software, Toast, Craftable or MarginEdge or similar)
Job Duties
- Modify menus with seasonality, working directly with the Culinary Director that meet quality and costing standards
- Estimate food requirements along with food and labor costs
- Manage all back of house employees, to include Kitchen Manager, leads, line cooks and dishwashers
- Assist with training back of house team members on each station
- Perform administrative duties as necessary
- Ensures that all food served meets quality and health code standards
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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