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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $60,000.00 - $72,000.00
Work Schedule
Day Shifts
Weekend Shifts
Benefits
Health Insurance
Paid Time Off
Employee Discounts
Job Description
Le Colonial is a renowned fine dining restaurant located in Denver, CO, providing a sophisticated culinary experience inspired by the rich flavors and traditions of French-Vietnamese cuisine. As part of the respected Le Colonial brand, the Denver location brings a taste of history and elegance to the local dining scene. The restaurant is known for its commitment to excellence, blending authentic recipes with modern techniques to offer guests unforgettable dining moments in a refined and welcoming atmosphere. The team at Le Colonial aims to deliver impeccable service alongside dishes that honor both classic and contemporary culinary standards, making it a... Show More
Job Requirements
- Minimum of three years culinary experience
- Food Safety Manager Certificate required
- Experience as a Sous Chef
- Legal authorization to work in the USA
- Ability to work 10 to 12 hour shifts
- Availability on weekends, holidays, and varied shifts
- Must stand for at least 8 hours per day
- Ability to lift and carry at least 30 pounds
- Good color vision and depth perception
- Ability to communicate effectively within kitchen
- Asian culinary background preferred
- Spanish speaking preferred
Job Qualifications
- Experience in high-quality freestanding restaurant
- Excellent written and verbal communication skills
- Ability to solve problems in high stress situations
- Knowledge of pastry techniques
- Ability to execute culinary projects
- Basic sanitation procedure knowledge
- Enthusiastic attitude and eagerness to learn
Job Duties
- Manage kitchen staff to ensure proper food preparation
- Monitor compliance with recipe specifications
- Supervise food production activities including cleaning, cutting, marinating, seasoning, and cooking
- Coordinate kitchen helpers in food storage and inventory control
- Oversee meat station production and daily kitchen operations
- Monitor material consumption and order food and equipment
- Organize and staff kitchen stations
- Ensure sanitation and safety standards compliance
- Enforce uniform and presentation standards among kitchen staff
- Develop and update standardized recipes
- Assign tasks effectively to maximize labor productivity
- Maintain cleanliness and organization of all kitchen areas
- Act as team leader and motivator for kitchen staff
- Document and enforce food safety and workplace safety procedures
- Assign and monitor cleaning schedules
- Train new employees and provide ongoing support
- Expedite food orders and coordinate with other sous chefs and main expo
- Ensure food quality, portion control, and presentation standards
- Conduct quality checks on goods received
- Organize cooler/freezer and manage product rotation
- Conduct monthly food inventory
- Report product quality issues
- Control and reduce food waste
- Schedule and monitor labor costs
- Manage employee attendance and disciplinary actions
- Submit weekly schedules for approval
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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