Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $60,000.00 - $65,000.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
401k
JOON wellness benefit
ESOP
Paid Time Off
Employee Meal Stipend
family meal
Job Description
Vital Root is a vibrant, fast-casual restaurant located in the heart of Denver's bustling Tennyson Street, dedicated to delivering real food made from real ingredients with authentic, bold flavors. This unique dining establishment embraces a plant-based approach that caters to conscientious eaters seeking meals that nourish the body and honor the earth. Committed to sustainability and wellness, Vital Root blends affordability with chef-driven creativity to bring nutrient-dense, wholly craveable dishes to a diverse clientele. Housed in a revitalized candy factory flooded with natural light and lush greenery, Vital Root offers a welcoming neighborhood atmosphere where both the community and employees... Show More
Job Requirements
- support the Executive Chef in the daily operations of the restaurant
- oversee labor and food cost for back of house
- maintain the established Edible Beats culture
- ensure write-ups are documented and distributed accordingly
- assist with conducting reviews on a timely basis
- lead by example in the kitchen and demand the same from all BOH staff
- organize and maintain the systems for recipes and costing, both Meez and R365 in a timely manner
- update relevant prep lists and order guides to ensure proper production and ordering is taking place
- assist with menu development, costing, recipe writing and other administrative tasks regarding food specials as well as the seasonal changes of the menu
- support the Executive Chef with all kitchen related repairs and maintenance
- bridge the gap between the Executive Chef and the rest of the BOH management team
- ensure that daily line taste and checks are happening prior to every service and correct and coach when necessary
- assist the Executive Chef with the distribution of all relevant information including product mix, roster report and schedule, order guides and prep lists
- communicate and contribute daily through shift notes and emails
- execute and oversee high skilled food production such as butchery, sous vide, food specials and sauces
- delegate effectively to all members of the BOH
- identify items needed to utilize for staff meal minimizing waste while increasing team morale
- quality check all prepped products and ensure quality and rotation
- support the Executive Chef throughout the hiring process
- ensure employee coverage by proactively managing the schedule
- help maintain labor costs by monitoring overtime and making necessary labor cuts
- maintain a sanitary kitchen in accordance with internal standards and health department regulations by overseeing day to day cleanliness and detail cleaning projects
- attend line-ups and communicate specials, issues, and ice breakers
- contribute and lead to the success of service by running stations, expo, and cooking food as needed
- help with invoice inputting and ensuring vendors are paid timely
- support and foster a healthy relationship with the Front of House
- inspire the FoH with food knowledge and give them tools to be better salespeople and representatives of the cuisine
- continue to push yourself to take on more responsibilities and learn and grow with the intent of becoming an Executive chef
Job Qualifications
- minimum of 3 years culinary experience preferably in a fast-casual or similar dining concept
- experience managing back of house operations including labor and food cost controls
- strong leadership and team management skills
- proficient with recipe and costing software such as Meez and R365
- knowledge of health and safety regulations and best practices
- excellent communication and interpersonal skills
- ability to multitask and work efficiently in a fast-paced environment
- culinary degree or equivalent professional training preferred
- passion for plant-based cooking and sustainable food practices
Job Duties
- support the Executive Chef in the daily operations of the restaurant
- oversee labor and food cost for back of house
- maintain the established Edible Beats culture
- ensure write-ups are documented and distributed accordingly
- assist with conducting reviews on a timely basis
- lead by example in the kitchen and demand the same from all BOH staff
- organize and maintain the systems for recipes and costing, both Meez and R365 in a timely manner
- update relevant prep lists and order guides to ensure proper production and ordering is taking place
- assist with menu development, costing, recipe writing and other administrative tasks regarding food specials as well as the seasonal changes of the menu
- support the Executive Chef with all kitchen related repairs and maintenance
- bridge the gap between the Executive Chef and the rest of the BOH management team
- ensure that daily line taste and checks are happening prior to every service and correct and coach when necessary
- assist the Executive Chef with the distribution of all relevant information including product mix, roster report and schedule, order guides and prep lists
- communicate and contribute daily through shift notes and emails
- execute and oversee high skilled food production such as butchery, sous vide, food specials and sauces
- delegate effectively to all members of the BOH
- identify items needed to utilize for staff meal minimizing waste while increasing team morale
- quality check all prepped products and ensure quality and rotation
- support the Executive Chef throughout the hiring process
- ensure employee coverage by proactively managing the schedule
- help maintain labor costs by monitoring overtime and making necessary labor cuts
- maintain a sanitary kitchen in accordance with internal standards and health department regulations by overseeing day to day cleanliness and detail cleaning projects
- attend line-ups and communicate specials, issues, and ice breakers
- contribute and lead to the success of service by running stations, expo, and cooking food as needed
- help with invoice inputting and ensuring vendors are paid timely
- support and foster a healthy relationship with the Front of House
- inspire the FoH with food knowledge and give them tools to be better salespeople and representatives of the cuisine
- continue to push yourself to take on more responsibilities and learn and grow with the intent of becoming an Executive chef
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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