Chef de Cuisine @ the Pullman
Motivated & energetic, forward-thinking, talented Chef de Cuisine for an ambitious restaurant entering its 8th year of operations in Glenwood Springs.
This is an ideal position for a determined and focused individual who wishes to advance within the industry and one day own his/her own business.
About The Pullman
Ours is a high volume, full service restaurant & bar with thoughtful, creative food; handcrafted cocktails, craft beers & approachable wines.
Our menu is ingredient-driven menu with a focus on the seasonal and artisanal. The position is one of teaching, leading and motivating as well as one of learning and personal growth.
Primary Areas of Responsibility and Accountability
-The Chef de Cuisine will help oversee the day to day kitchen operation and events at the Pullman.
-The Chef de Cuisine will work alongside the chef/owner to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. They will train all staff members to ensure they comply to the Pullman’s standards at all times.
-Leads kitchen team in chef/owner's absence
-You will cook. You will expedite. You will help create menu and additions. You will clean: meat, fish, vegetables and the kitchen. You will butcher: meat, fish, vegetables. You will get frustrated, happy, angry, confused, tired, burned, cut, & bruised.
-Oversees and organizes kitchen stock and ingredients.
-Helps hire and trains new kitchen employees to restaurant and kitchen standards
-Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
-Supervises all food preparation and presentation to ensure quality and restaurant standards.
-Works with chef/owner to maintain kitchen organization, staff ability, and training opportunities.
-Verifies that food storage meets all standards and are consistently well-managed.
-Assists Chef in menu development and execution.
-Coordinates with restaurant management team on ordering, budget, and kitchen efficiency and staffing.
-Helps keep kitchen and restaurant impeccably clean and organized at all times through staff members and by setting the example.
Essential Job Functions
-Formal Culinary Training, or relevant experience.
-Previous Restaurant and Banquet Experience.
-Strong line skills including ability to work all stations and expedite.
-Experience in ordering, scheduling, and inventory management.
-Superb knife skills.
-Experience in butchering including whole animals, primals/sub-primals, and whole fish.
-Excellent organizational skills.
-Positivity & good energy at all times.
-Must possess creativity, attention to detail and have a passion for food.
-Must be willing to learn and possess a desire to further develop palate.
-Ability to manage one’s own time to complete prep list and other daily tasks.
-Understanding of local health code regulations.
Works well in a group. knowing that a team isn't just a group of people who work togerther, but a group of people that trust each other.
-Must possess exceptional communication skills
-Computer literate with proficient ability in MS Office including Excel and Word.
-Must be able to define problems, collect data, establish facts and draw valid conclusions
-Ability to work long hours, overtime, holidays and weekends
-Ability to multi-task and prioritize in a stressful fast-paced environment required
-May be required to stand for long periods of time
-Must have a valid Driver’s License
-Ability to lift and carry up to 50 lbs
-Competitive Salary + Bonus
-Annual cost of living wage increases
-Closed Major Holidays
$50-60k/yr, monthly performance bonus, wellness benefit, paid vacation, ski pass.