Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $60,000.00 - $65,000.00
Work Schedule
Standard Hours
Benefits
Complementary RTD EcoPass
Medical insurance
Dental Insurance
Vision Insurance
Health savings account
Flexible spending account
basic life insurance
AD&D insurance
Company-paid short-term disability
Unlimited paid time off
401(k) with employer matching
Employee assistance program
Tuition Reimbursement
Employee Referral Bonus Program
Discounts on hotels and restaurants
Job Description
Urban Farmer Steakhouse is a chef-driven, seasonal steakhouse located in the lively lower-downtown Denver area. It is part of a family of restaurants with established locations in Portland, Cleveland, Philadelphia, and its newest branch in Denver. This restaurant distinguishes itself by emphasizing sustainable practices, sourcing ingredients locally, and using ethically raised meats to provide a fresh and high-quality dining experience. The ethos of Urban Farmer centers around a unique combination of rustic charm and urban elegance, blending the hardworking spirit of a country farmer with the sophisticated taste of a cosmopolitan art collector. The ambiance is often described as "rural... Show More
Job Requirements
- High school education or equivalent
- One to two years of related experience in kitchen management or food service
- Ability to manage a team of kitchen staff effectively
- Understanding of food safety and sanitation regulations
- Strong organizational and communication skills
- Ability to work in a physically demanding environment
- Availability for full-time employment
Job Qualifications
- High school education or equivalent
- Advanced knowledge of food service principles and practices
- Experience managing kitchen staff and operations
- Skilled in budgeting and cost control
- Strong communication and leadership abilities
- Ability to maintain high sanitation and safety standards
- Knowledge of menu development and food preparation techniques
Job Duties
- Manage the daily production, preparation and presentation of all food for the restaurant and room service to ensure a quality, consistent product that conforms to franchise standards
- Manage human resources in the kitchen including interviewing, hiring, scheduling, training, developing, coaching, evaluating, disciplining and terminating staff as appropriate
- Schedule and manage the maintenance and sanitation of the kitchen, equipment and work areas to meet health and safety regulations
- Monitor, analyze and control labor and food costs, preparing reports and schedules to meet or exceed budgets while maintaining quality
- Promote and enforce the Accident Prevention Program to minimize liabilities and expenses
- Collaborate with Executive Chef on menu and production innovations
- Ensure compliance with all federal, state, corporate and franchise standards and regulations
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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