Head Chef / Kitchen Manager

Trifecta Sports Bar; Castle Rock (CO); Hybrid; USD 60,000 - 80,000; Full time

Benefits offered by this job

Health, dental, and vision insurance

Paid time off

Sick leave

Bonus program

Job summary

Trifecta Sports Bar & Grill in Castle Rock, Colorado is seeking a Head Chef to lead all culinary operations in a high-volume sports bar environment. You will drive menu development, ensure top quality, manage a training-driven team, and maintain strict food safety standards to boost guest satisfaction.

The role demands 5+ years of professional culinary experience, 2+ years in kitchen leadership, and a strong track record in food cost and labor control.

Qualifications

• Minimum 5 years of professional culinary experience.
• At least 2 years in a kitchen leadership role (Head Chef, Sous Chef, Kitchen Manager).
• Strong knowledge of cooking techniques: grilling, sauteing, frying, roasting, braising.
• Experience managing food costs and kitchen labor in a high-volume environment.
• ServSafe Manager certification or ability to obtain within 30 days.
• Thorough understanding of food safety regulations and HACCP principles.

Responsibilities

• Oversee all aspects of food preparation, production, and presentation.
• Execute and maintain consistent quality across all menu items.
• Manage high-volume service during peak hours and major sporting events.
• Ensure proper food handling, storage, and rotation (FIFO).
• Coordinate timing between kitchen stations for efficient service.
• Monitor and expedite orders to maintain ticket times under target.
• Create and develop seasonal menu items and daily specials.
• Collaborate with management on menu pricing and food cost analysis.
• Recruit, hire, train, and supervise all kitchen staff.
• Develop and standardize recipes with clear preparation instructions.

Skills

Leadership

Culinary skills

Food safety

Cost control

Staff training

Cooking techniques

ServSafe

Job description

The Head Chef leads all culinary operations at Trifecta Sports Bar & Grill, ensuring consistently excellent food quality, efficient kitchen operations, and a well-trained culinary team. This role combines creative menu development with the operational discipline required for a high-volume sports bar environment. The Head Chef maintains the highest standards of food safety and sanitation while driving guest satisfaction through chef-driven dishes.

Key Responsibilities

Culinary Operations

• Oversee all aspects of food preparation, production, and presentation
• Execute and maintain consistent quality across all menu items
• Manage high-volume service during peak hours and major sporting events
• Ensure proper food handling, storage, and rotation (FIFO)
• Coordinate timing between kitchen stations for efficient service
• Monitor and expedite orders to maintain ticket times under target

Menu Development & Quality

• Create and develop seasonal menu items and daily specials
• Collaborate with management on menu pricing and food cost analysis
• Ensure all dishes meet Trifecta quality and presentation standards
• Develop and standardize recipes with clear preparation instructions
• Source quality ingredients while maintaining cost targets
• Stay current on culinary trends and adapt to guest preferences
• Recruit, hire, train, and supervise all kitchen staff (line cooks, prep cooks, dishwashers)
• Create and manage kitchen schedules to ensure proper coverage
• Conduct training sessions on cooking techniques, safety, and menu items
• Provide ongoing coaching, feedback, and performance evaluations
• Foster a positive, professional kitchen culture
• Lead by example with work ethic, cleanliness, and attention to detail

Food Safety & Sanitation

• Ensure compliance with all Colorado health codes and food safety regulations
• Maintain ServSafe certification and train staff on food safety practices
• Conduct regular kitchen inspections and temperature checks
• Manage pest control and sanitation procedures
• Ensure proper cleaning and maintenance of all equipment
• Maintain accurate documentation for health inspections
• Manage food costs to achieve budgeted targets (typically 28-32%)
• Control kitchen labor costs through efficient scheduling
• Conduct weekly inventory counts and manage ordering
• Minimize waste through proper portioning and inventory rotation
• Maintain vendor relationships and negotiate pricing
• Analyze food cost reports and implement corrective actions
• Full-time position requiring 45-55 hours per week
• Must be available evenings, weekends, and holidays
• Expected to work all major sporting events (NFL Sundays, playoffs, etc.)
• Schedule flexibility to cover shifts as needed

Equal Opportunity Employer

Trifecta Sports Bar & Grill is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Requirements

• Minimum 5 years of professional culinary experience
• At least 2 years in a kitchen leadership role (Head Chef, Sous Chef, Kitchen Manager)
• Strong knowledge of cooking techniques: grilling, sauteing, frying, roasting, braising
• Experience managing food costs and kitchen labor in a high-volume environment
• ServSafe Manager certification or ability to obtain within 30 days
• Thorough understanding of food safety regulations and HACCP principles
• Experience managing a team of 10+ kitchen employees
• Must be at least 18 years of age
• Salary range: $60,000 - $80,000 annually, based on experience
• Performance-based bonus tied to food cost and quality metrics
• Health, dental, and vision insurance options
• Paid time off and sick leave
• Culinary development opportunities

Physical Requirements

• Ability to stand for extended periods (8-12 hours)
• Ability to lift and carry up to 50 pounds (cases, equipment)
• Ability to work in hot kitchen conditions (near ovens, grills, fryers)
• Manual dexterity for knife work and plating
• Ability to bend, stoop, and reach throughout shift
• Good vision and hearing for kitchen safety