Executive Chef - Corsica Rino

Corsica Wine Bar; Denver (CO); On-site; USD 70,000 - 90,000; Full time

Job summary

An established industry player is seeking a passionate Executive Chef to lead their kitchen team in creating exquisite dishes. This role requires a blend of culinary creativity and strong management skills, as you will be responsible for menu development, staff supervision, and ensuring exceptional guest experiences. If you thrive in a fast-paced environment and have a love for food and wine, this is your opportunity to shine. Join a dynamic team where your culinary expertise will be valued and celebrated, and make a lasting impact on the dining experience.

Qualifications

• Minimum 8 years of culinary experience in a high-volume setting.
• Strong kitchen management and leadership skills are essential.

Responsibilities

• Plan and oversee food preparation and culinary activities.
• Modify or develop new menus to meet quality standards.
• Supervise kitchen staff and manage food and labor costs.

Skills

Kitchen Management

Problem-Solving

Leadership

Communication

Culinary Trends Knowledge

Delegation

Supplier Relationships

Guest Service

Education

8+ years of culinary experience

High-volume restaurant experience

Tools

Culinary Software

Job description

Job Title: Executive Chef - Corsica Rino

Company: Corsica Wine Bar

Location: Denver, CO

Salary Range: $70,000.00-$90,000.00

Employment Type: Temporary

Job Description

The Executive Chef is responsible for preparing a variety of delicious dishes, leading the kitchen staff, and managing weekly food inventory. The role includes creating and adjusting the restaurant's menu based on seasonal ingredients and availability.

Responsibilities

• Plan and oversee food preparation and culinary activities
• Modify or develop new menus to meet quality standards
• Estimate food requirements and control food and labor costs
• Supervise kitchen staff and their activities
• Oversee portion control and minimize waste
• Manage equipment procurement and maintenance
• Recruit, train, and manage kitchen staff
• Address and resolve customer complaints or issues
• Ensure high presentation standards for dishes
• Handle administrative tasks
• Comply with nutrition, sanitation, and safety regulations
• Maintain a positive, professional environment with coworkers and guests
• Deliver exceptional hospitality and guest experiences
• Manage volume and stress effectively
• Prioritize high-quality, authentic, and rustic food preparation

Skills and Qualifications

• Passion for food, wine, and guest service
• Strong relationships with ingredient suppliers and producers
• Proven kitchen management experience
• Problem-solving skills
• Delegation abilities
• Leadership and communication skills
• Knowledge of current culinary trends and practices
• Proficiency with relevant computer software

Working Conditions

• Ability to work under pressure in close quarters
• Prolonged standing, bending, lifting (up to 45 pounds), and repetitive motions

Education and Experience

• Minimum 8 years of culinary experience
• High-volume restaurant experience preferred

Additional Details

Seniority Level: Director

Industries: Restaurants

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