Executive Chef

  • Bol Restaurant & Bowling Alley
  • Vail, Colorado
  • Mar 20, 2020
Full time Chefs, Cooks, Food Preparation Workers

Job Description

Job Title: Executive Chef

Job Type: Full Time / Year Round

Job Summary:

Bol Restaurant & Bowling in Vail Village is looking for a highly motivated, creative and passionate Executive Chef to lead our culinary team! Bol's Executive Chef will be the face of our culinary program and be expected to ensure the utmost of client satisfaction and service. They will achieve this through the effective and efficient management of costs, quality, creativity, and staff as well as by meeting and exceeding stated expectations. You will be responsible for the daily operations of the kitchen, implementing production processes, and managing food and labor costs. Additionally, you must have an overall understanding of and be able to follow and direct HACCP, Food Safety, and Physical Safety programs. You should have experience supervising kitchen employees and the ability to motivate these employees to continually improve performance. Bol prides itself on bringing a contemporary cuisine to give people a new look on what a restaurant/bowling alley can be.

Job Responsibilities:

· Create menus for dining room, events, etc. utilizing the latest trends and ensuring quality

· Demonstrate cooking, menu development and pricing

· Previous experience with inventory and labor cost

  • Maintain food costs through purchasing practices, proper costing of menu items and minimum product loss
  • Hire, schedule, train employees
  • Problem solve and communicate in a highly effective manner and maintain positive relationships with guests and staff, including management, subordinates and co-workers
  • Direct kitchen staff in maintenance of all kitchen and storage area in a clean and orderly fashion
  • Adhere to all food safety and health department guidelines for food production and storage
  • Create a positive, fun and productive work environment for both the front and back of the house
  • Ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in the kitchen

· Must have the ability to manage in a diverse environment with focus on food quality and know that customer service is essential to be a success in this role.

· Work well under pressure and work well with others

Job Requirements:

  • Minimum of five (5) years of culinary/kitchen management experience required
  • Culinary Arts Degree or BS Degree preferred
  • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation
  • Basic knowledge of computers: to include Microsoft Office, Word, Excel
  • Use of computerized purchasing system preferred
  • Serv-Safe certification required
  • Able to work holidays, weekends, flexible hours

Benefits: Health, Dental, Vision Insurance, Paid Time Off, Parking

Salary: DOE