Benefits:

• 401(k)
• Bonus based on performance
• Competitive salary
• Dental insurance
• Employee discounts
• Flexible schedule
• Health insurance
• Opportunity for advancement
• Paid time off
• Profit sharing
• Training & development
• Vision insurance
• Wellness resources

Jax Fish House & Oyster Bar is hiring for a talented Chef de Cuisine for one of the best restaurant brands in Colorado. We need a dynamic leader, self starter and disciplined partner for our team.
Jax brings the coast to the coast-less. Inspired by the timeless fish houses of the East, West, and Gulf shorelines, we create incredible memories and share delicious food and drink with friends and family. We are a neighborhood seafood bar with a wild vibe of rocks popping, drinks shaking, pots and pans clattering from the counter bar, and laughter a happening. This is a scene you want to be a part of, and a spot you won’t want to leave.
Job Summary: Be the Chef. Act like the Chef. Have the pro skills and acumen to lead a team, build culture and execute consistently delicious food. Have fun at work. Develop amazing menus, cultivate purveyor relationships, operate your kitchen like you own it. Serve the best, train the staff to do the same.
What you can expect:

• Competitive Salary ($75,000 )
• 3 Weeks Paid Time Off
• Annual Profit Share
• Medical, Dental & Vision Insurance
• Life and AD&D Insurance
• Company Sponsored 401k
• Long Term Disability Insurance
• Employee Assistance Program
• Big Red F Restaurant Dining Discount
• Annual Education/ R&D Budget

What we expect:
Our chefs exude natural leadership skills and professionalism, managing our team and business with compassion and smarts...

• Chef de Cuisine reports directly to and collaborates with the General Manager
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control and achieve budgeted food cost and kitchen labor.
• Make employment and termination decisions consistent with General Manager guidelines for approval or review.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Oversee labor budget and scheduling, ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Minimum of 3 years in a food preparation supervisory position
• Enhanced finance skills with an understanding of weekly budgets, P&Ls, costed menus and schedules
• Working knowledge of POS/Toast, Scheduling Software, Excel (spreadsheets), Google Suite and Electronic Order Entry
• ServSafe Manager Certified (we'll provide training!)

Physical Demands:

• Be able to work in a standing position for long periods of time (up to 10 hours).
• Ability to travel, manage and execute all offsite catering events
• Be able to reach, bend, stoop and frequently lift products and equipment up to 50 lbs.
• Must have the stamina to work at least 50 to 60 hours per week.
• Available to work nights, weekends and holidays.
• Workplace hazards might include very hot equipment, hot oil, knives, slicers and potentially slippery surfaces

Your sexual, religious and political preferences are of no concern to us. Your humanity, kindness and ability to do your job better than anyone on the planet is what we are concerned with.
Our Purpose: The Big Red F Restaurant Group is on earth to operate businesses we are proud of, inspire our family members to do great things and connect with the communities we do business in with intention. We are a collective of independent restaurants and businesses in Colorado, rooted in Boulder, locally owned and operated. We connect with community and our industry and provide a safe and relevant place to gather and work. Get in here!
www.bigredf.com