Aspen Tap, Aspen Colorado
Aspen Tap is a one-year old American Alpine Pub partnered with Aspen Brewing Company, an eleven year old Craft Beer Brewery. Aspen Tap is centrally located in a premier downtown Aspen location looking up at the iconic Ajax slopes with a terrace, 1800 sq ft of dining space and is one of the most popular meeting places in Aspen.
We are looking for a Kitchen Manager to lead all aspects of our food operation. You will deliver a high-quality menu, hire and motivate our BOH staff, lead our food line, create a superior customer experience for all guests, all to provide excellent financial results. It will be paramount to have culinary expertise and training as this role will also act as head chef.
Restaurant Kitchen Manager & Head Chef responsibilities include maintaining the restaurant’s revenue, profitability and quality goals under the direction of the General Manager(s). You will ensure efficient restaurant kitchen operation, as well as maintain high production, productivity, quality, and customer-service standards.
To be successful in this role, you’ll need management skills and experience. We want you to know how to oversee the kitchen, dining room, and customer experience. You’ll hire qualified cooks and work with GM on wait and bar staff, work schedules, oversee food prep, often step onto the line and participate with food preparation and cooking, making sure we comply with health and safety restaurant regulations.
We’ll expect you to lead by example and uplift our staff during busy moments in our fast-paced environment. Ultimately, you will ensure our restaurant runs smoothly and customers have pleasant dining experiences.
Coordinate daily Back of the House restaurant operations.
Put in place specific procedures and processes to assure the FOH and BOH are operating smoothly and delivering a best in class product to a demanding audience.
Controlling and directing the food preparation process and any other relative activities.
Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings.
Approving and “polishing” dishes before they reach the customer
Set and maintain staff hours and roles
Order food and other products, under a budget, that are required to meet the highest standards of food quality and customer experience.
Deliver superior service and maximize customer satisfaction.
Regularly review product quality and research new vendors.
Organize and supervise shifts.
Appraise staff performance and provide feedback to improve productivity.
Estimate future needs for goods, kitchen utensils and cleaning products.
Ensure compliance with sanitation and safety regulations.
Lead on hiring, managing and training kitchen staff.
Oversee the work of subordinates.
Budget accountability to Management for all restaurant operations.
Hands-on on all restaurant activity including food costs, BOH payroll, operating expenses to achieve high margins.
Comply with nutrition and sanitation regulations and safety standards.
Foster a climate of teamwork, cooperation and respect between co-workers.
Manage restaurant’s image and reputation. Promote the brand in the local community through word-of-mouth and restaurant events.
Work with Management to improve traction and ROI.
Monthly and quarterly reporting to Management.
Implement policies and protocols that will maintain the highest quality at the restaurant now and in future restaurant operations.
Proven work experience as a Head Chef and BOH Manager.
Outstanding communication and leadership skills.
Up-to-date with culinary trends and optimized kitchen processes.
Good understanding of useful computer programs (MS Office, restaurant management software, POS).
Credentials in health and safety training.
BS degree in Business Administration; hospitality management or culinary schooling is a plus
**Competitive Compensation with benefits, based on experience.
How to apply - Please send resume and cover letter to: