Executive Chef jobs in Boulder, CO

Food Lab is a recrational cooking school dedicted to making the guest the hero in the kitchen. From kdis classes, public classes and corporate teambuiling classes, we cover all the bases.  This position is a little different compared to a restaurant, as it is very guest facing. Candidate must have strong teaching skills, people skills and be able to manage the team and the very busy kitchen.

The role of  Executive Chef at Food Lab is to oversee, manage  and be accountable for the kitchen operations, staff and facility. This position is expected to teach classes,  lead by example, implement and hold self and staff  responsible policies and procedures, professionalism, a positive attitude, and foster a collaborative kitchen culture. 

A cover letter is required for this position, please mail to Casey@foodlabboulder.com

Key responsibilities:

•      Staff Hiring, Training and Development:
• Lead by example, with a hands on approach to management
• Train and mentor staff to and generate an open space for open communication
• Hire staff when necessary, keeping aware of Food Lab cycles to ensure proper staffing at all times
• Meticulously onboard new staff following Food Lab policies and procedures  and keep staff current as well
• Hold self and staff accountable for their responsibilities
• Meeting FL standards of hospitality and values and leading the staff with those standards 
  
  
•  Teaching classes and menu maintenance
• Teaching classes in the Food Lab structure
• Leading new chefs and staff
• Being aware of any changes that may need to be made to keep Food Lab on brand and keeping the customer the hero in the kitchen
• Maintenance of Food Lab recipes and ensure that all staff is using the Food Lab recipes
  
  
•   Purchasing and Inventory Management, Facility Upkeep
• Source and select high-quality ingredients from reliable suppliers.
• Manage inventory levels, control costs, and minimize food wastage.
• Keep aware of  the kitchen budget, including labor costs, ingredient costs, and overhead expenses.
• Implement cost-saving measures without compromising food quality.
• Keep facility in clean condition
• Ensure compliance with health and safety regulations and maintain a clean and sanitary kitchen environment.
• Implement and enforce food safety protocols.
• Keeping all food storage areas clean and organized

Benefits:

• 10 days PTO yearly (accrued 2.5 hours per quarter, no rollover)
• 401k w 3% match, eligible after 12 months of employment
• Health Insurance
• RTD bus pass
• 2 tickets to Food Lab class yearly

Expectations And Requirements:

• 5 day work week, days may differ with flow of work week
• Teach 3 classes weekly
• 2 admin days weekly
• Work is on location
• 40-45  hours a week
• Maintenance and appliance upkeep and awareness
• Communication and leadership with employees
• Read Unreasonable Hospitality
• 5 years in culinary field, at least 3 at management level
• Commitment to past jobs
• Must be experienced with Google drive/sheets, Inventory systems, email, scheduling systems
• Must be willing to participate in client satisfaction programs/activities
• ServSafe certified 
• Tips Certified