Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $60,000.00 - $70,000.00
Work Schedule
Standard Hours
Day Shifts
Benefits
competitive salary
Paid Time Off
Medical insurance
Dental Insurance
Vision Insurance
401(k) with Company Match
Staff meals
Uniform allowance
career growth
Job Description
Roth's Sea & Steak is a distinguished modern sea and steakhouse nestled within the iconic Ford Amphitheatre in Colorado Springs, Colorado. This establishment is built on a foundation of excellence, skillfully blending contemporary luxury with rustic sophistication to provide an unparalleled dining experience. Roth's prides itself on serving Michelin-caliber cuisine in a setting that impresses guests with breathtaking views and elegant ambiance. As a flagship dining concept of Venu Holding Corporation (VENU), one of the nation’s most dynamic hospitality and entertainment groups, Roth’s Sea & Steak is poised to redefine Northern Colorado Springs' culinary landscape through innovative and refined steak... Show More
Job Requirements
- 4+ years of leadership experience in high-end or fine-dining kitchens
- strong knowledge of modern plating, meat cookery, seafood fabrication, and seasonal cuisine
- proven ability to mentor and lead kitchen teams
- experience with prep organization, mise en place systems, and nightly kitchen execution
- experience managing inventory, ordering, and food/labor cost controls
- excellent ability to work under pressure in high-volume environments
- culinary degree preferred but not required
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
- ability to thrive in high-volume environments without sacrificing finesse
- 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
Expert Level (7+ years)
Job Location
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