Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $60.00 - $70.00
Work Schedule
Day Shifts
Weekend Shifts
Benefits
competitive salary
paid time off (PTO)
Medical insurance
Dental Insurance
Vision Insurance
401(k) with Company Match
Staff meals
Uniform allowance
Career growth opportunities
Job Description
Roth's Sea & Steak is a modern sea and steakhouse located within the iconic Ford Amphitheatre in Colorado Springs, CO. Established by Venu Holding Corporation, one of the nation's most dynamic hospitality and entertainment groups, Roth's seamlessly blends contemporary luxury with rustic sophistication to create a truly memorable dining experience. The restaurant is poised to become the newest culinary landmark in Northern Colorado Springs, featuring a Michelin-caliber menu that highlights steak and seafood prepared with precision and creativity. Opening in late Fall 2025, Roth's will offer guests a breathtaking setting with floor-to-ceiling views over two levels, anchored by the upstairs... Show More
Job Requirements
- 4+ years of leadership experience in fine dining kitchens
- Proven ability to maintain culinary standards in a high-volume environment
- Strong leadership and team management skills
- Knowledge of food safety and health regulations
- Experience with inventory control and cost management
- Ability to work evenings and weekends as required
- Culinary degree preferred but not mandatory
Job Qualifications
- 4+ years of leadership in high-end or fine-dining kitchens
- Deep knowledge of modern plating, meat cookery, seafood fabrication, and seasonal cuisine
- Passion for mentoring and building a positive kitchen culture
- Strong skills in prep organization, mise en place systems, and nightly execution
- Experience managing inventory, ordering, and food/labor costs
- Culinary degree preferred but not required with relevant experience
Job Duties
- Lead daily culinary operations for dinner service and private dining rooms
- Uphold food quality, consistency, cleanliness, and Michelin-level execution
- Assist in menu development, prep systems, inventory management, and costing
- Train, mentor, and develop BOH staff including CDPs, commis, and prep cooks
- Maintain health department standards and ensure safe food handling practices
- Monitor BOH labor, food cost, and prep efficiency to align with budget goals
- Support guest experiences through collaboration with FOH, events, and marketing teams
- Serve as acting chef in the Executive Chef's absence
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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