The Room Chef is responsible for coordinating activities of and directing the training and performance of chefs, cooks, and other kitchen workers engaged in preparing and cooking food items in our hotels and restaurants to ensure an efficient and effective food service and product.

Responsibilities include:

• Reporting to the Director of Hospitality for successful performance of assigned duties.
• Supervising and evaluating the performance of all other cooks and kitchen workers.
• Establishing relationships with the Pastry Chef and working in conjunction with the goals of the Restaurant Managers and Supervisors.
• Assisting and advising other departments and company personnel to assure the success of the Food and Beverage department and the company overall.
• Developing, managing, and implementing the budget for the kitchens, including food cost of sales and kitchen labor costs while meeting the Health Department’s required guidelines.
• Training kitchen personnel in safe operating procedures of all equipment, utensils, and machinery.
• Establishing maintenance schedules in conjunction with manufacturer's instructions for all equipment.
• Delegating authority and assigning responsibilities.
• Training kitchen personnel to prepare all food while retaining the maximum amount of desirable nutrients, including special dietary requests.
• Controlling food costs and establishing purchasing specifications, storeroom requisition systems, product storage, portion control, and waste control.
• Managing programs and processes to control and reduce lost time injuries.
• Ensuring the safety and security of employees.
• Maintaining strict confidentiality relative to financial data, company policies, and procedures.
• Planning and directing food preparation and culinary activities.
• Modifying menus or creating new ones that meet quality standards.
• Estimating food requirements and food/labor costs.
• Supervising kitchen staff’s activities.
• Arranging for equipment purchases and repairs.
• Recruiting and managing kitchen staff.
• Rectifying arising problems or guest complaints.
• Giving prepared plates the “final touch.”
• Performing administrative duties, including scheduling, managing time-off requests, and payroll records.
• Complying with nutrition and sanitation regulations and safety standards.
• Maintaining a positive and professional approach with coworkers and customers.
• Keeping kitchen staff motivated.
• Other duties as assigned.

Miscellaneous: Management abilities demonstrated in managing kitchen operational effectiveness, maintaining interpersonal working relationships among all personnel, and exhibiting oral and written communication skills.

Willingness to assume overall responsibility relative to the performance of the property and effective management of staff is essential. Accuracy in completing assigned duties, paperwork, and reports in a timely manner is required.

• Pay Rate: $58,000 - $62,000.

• 3 to 5 years' experience as a Chef d' Cuisine or Sous Chef.
• Valid State of Colorado Gaming License and Alcohol Beverage Control card.
• Proven working experience as a Head Chef.
• Excellent record of kitchen management.
• Ability to spot and resolve problems efficiently.
• Capable of delegating multiple tasks.
• Communication and leadership skills.
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS).