Chef De Cuisine

Chef de Cuisine wanted!

The Carlin and The Tavern Underground is seeking a qualified and talented Chef de Cuisine to lead our culinary team!

Why The Carlin and The Tavern Underground?

The Carlin and the Tavern Underground is Destination Hospitality’s most ambitious project to date. We've transformed one of Breckenridge’s integral downtown properties into an extraordinary three-story experience. Inspired by the charm of teeny, hygge-forward, food-focused inns sprinkled throughout the European Alps, our "restaurant with rooms" concept features four Swiss chalet style hotel suites, exceptionally designed with relaxation and sophistication in mind. The Carlin, an 80-seat open kitchen restaurant, offers an airy, chic spot for oysters and wood-fired dishes alongside meticulously curated sparkling wine offerings. The Tavern Underground, our subterranean modern-meets-casual cocktail bar offers moody sophistication in an intimate space for craft cocktails and elevated comfort food.

Our enthusiastic and hardworking team members are our strength. Every location within the Destination Hospitality restaurant group offers competitive wages, thorough on the job training, and opportunities for advancement.

At Destination Hospitality, we continuously strive for excellence. Our mission is to create best in class hospitality experiences in destination resort markets.

Why You?

You are a punctual, driven, and detail oriented culinary professional looking for an opportunity to expand your skill set. You enjoy working in a fast-paced environment and thrive on the exciting energy of a busy night, even mid-week. You have a sense of genuine hospitality for guests and passion for delicious and approachable food. Ideally, you have experience in a scratch kitchen as a Sous Chef, Chef de Cuisine or in another leadership role and are eager to use your skills to grow with an expanding company.

The right candidate for this position MUST be administratively organized, good with people and great with FOOD. They prioritize cleanliness and organization and like to make hay when the sun shines. We are a busy seasonal restaurant, with periods of very high volume.

The Day to Day.

Create a positive, productive work environment. Lead by example, setting the bar for professionalism, and treat all team members with respect.

Ensure that all policies, procedures, standards, specifications, guidelines and training programs are followed and completed. Uphold DH standards of guest satisfaction, service, quality, facility appearance, cleanliness, and sanitation through training of employees.

Develop and execute menu items, dish components, and features. Create and teach accurate recipes and menu descriptions. Monitor quality and consistent execution.

Build and lead a successful culinary team. Interview, hire, evaluate, reward, and discipline kitchen personnel. Make hiring and termination decisions, evaluate employee performance, and develop employees’ skills and knowledge over time.

Train kitchen personnel on all menu items and food production principles and practices by consistently communicating expectations and addressing issues. Motivate, train, and educate all kitchen personnel in Destination Hospitality’s policies, procedures, and rules.

Generate, review, approve, and manage kitchen staff schedules and post schedules on Homebase. Basic Homebase fluency is required.

Address and resolve personnel problems. Administer prompt, fair and consistent disciplinary guidance for any violation of DH policy.

Conduct daily line-up meetings. Educate front of the house personnel about daily features, share product information and cultivate general food knowledge.

Work closely and with all DH leadership, management and staff. Establish and always promote open lines of communication between service and culinary teams.

Endeavor to meet budget goals by monitoring daily and MTD sales, evaluating product mixes, tracking labor costs and controlling expenses. Participate in monthly Profit and loss reviews.

Manage inventory control and product ordering, receiving and tracking. Purchase necessary equipment and supplies.

Manage staff safety procedures with the General Manager and VP of Operations to minimize work related injuries.

Ensure compliance with all federal, state, county and municipal regulations and requirements.

Maintain ServeSafe Manager certification

Compensation - $80 - 100k annually DOE including performance-based bonus potential. Access to our comprehensive benefits program after 60 days.

*When participating in our group health plan you will be provided with a health insurance benefit contribution of up to $125 per pay period, or $3,250 annually. This amount is pre-tax and is contributed to your overall individual monthly premium. Your eligibility is effective after the obligatory 60-day waiting period. *PTO accrual up to 80 hours (two weeks) per 2080 hours worked the first year and up to 120 hours (three weeks) per 2080 hours worked each year after. *Paid sick days per Colorado law. *Eligibility for our 401K program with 3% company match after your first year. *Tuition reimbursement for pre-approved, industry related coursework up to $1k per year.

Available shifts and compensation: We have available shifts all days of the week. Compensation is $30.00 - $40.00/hour.

About Destination Hospitality Restaurant Group: Our mission is to create the best dining experiences in unique destination resort markets across the country. We provide an enlightened hospitality experience that will ensure lasting memories for our guests.

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