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Chef de Cuisine
Nocturne Jazz & Supper Club
1330 27th St, Denver, CO 80205, United States
Nocturne Jazz & Supper Club hiring Chef de Cuisine in Denver, CO

Nocturne Jazz & Supper Club hiring Chef de Cuisine in Denver, CO

Nocturne Jazz & Supper ClubMore Info

Full Time • Salary (Based on Experience)
Expires: Dec 13, 2021

67 people viewed

Required Years of Experience

2 years


Job Details

This is a working culinary leadership position. Expect to spend approximately 75% of your time in the kitchen and 25% of time on administrative work. Manage, lead, and mentor a small culinary team while working closely with the ownership and management team on creating seasonally inspired dishes. Our expectations of our team are high, and we expect this leader to share in our goal for quality in all areas of operations.

Duties might include all the details that go into the seamless delivery of the guest experience.  These include, but aren’t limited to:

  •  Food preparation, butchery, kitchen operation oversight, cooking, and plating
  •  Leading pre-shift meetings and all-staff trainings
  •  Developing, training, and holding staff accountable for quality and consistency in each dish.
  •  Creating, testing, and implementing new menu items including a Chef’s Tasting Menu, private event menus, special event menus, wine tasting dinners, and family meals for staff.
  •  Training line cooks and stewards to meet and exceed all expectations of the customer and their fellow employees
  •   Ensuring total compliance with all health and safety laws at all times
  •   Ensuring quality product at the best price is delivered in appropriate quantities and utilized with minimal amounts of waste.
  •   Maintaining appropriate inventory logs and ensuring all items are stored and labelled in accordance with expectations
  •   Ensuring quality control and cost controls in all activities in the heart of house.
  •   Completing all restocking and cleaning duties by performing opening and closing side work as instructed.
  •   Maintaining cleanliness standards in order to have a clean, presentable and attractive facility and to satisfy state and local health board requirements.
  •   Attending all pre-meal and departmental meetings in person in order to enhance communications and gain knowledge of products, service and facility.
  • Responding to employee needs by adapting schedules, coaching, and mentorship.
  • Responding to customer inquiries and comments in person by providing timely and knowledgeable information in order to provide quality customer service.

Adapting dishes to accommodate guest dietary restrictions and requests.

  •   Presenting a clean and professional appearance at all times.
  •   Maintaining a professional, fun, and courteous demeanor at all times.
  •   Performing other duties as assigned, requested or deemed necessary by management. 

 

Qualifications

  •   Must have a great attitude and high regard for upholding food standards.
  •   Must have high attention to detail and ability to follow specific standards and procedures with consistency.
  •   Must have knife skills and general knowledge of butchery, food preparation, and cost reduction processes.
  •   Must have experience in leading others.
  •   Must be fluent in oral and written English.

Must have adequate knowledge of MS Excel or Google Sheets for input of recipes, costs, and inventory calculations.

Must have vision ability to clearly see detailed guest checks, computer print outs, written instructions  

Must have manual coordination to punch buttons, grasp items in hand, and to balance and carry trays loaded with food and beverages.

  •   Must have ability to perform multiple tasks at one time.
  •   Must be able to follow verbal and written instructions, and be able to communicate both verbally and in writing.
  •   Must be able to perform job duties in crowded and noisy situations, particularly when handling multiple tasks.
  •   Must have High School Diploma or GED equivalent - a post high-school culinary degree is preferred.

 

Not required, but nice to have:

  •   Two or more years of experience as a Sous Chef, Chef De Cuisine, or Kitchen Manager

Previous experience in full service restaurants

  •   Knowledge of wine and wine pairings
  •   Appreciation for agriculture, nature, and sustainability

 

Materials/Equipment Used

Computerized order machine, touch screens, basic writing materials, restaurant equipment including but not limited to coffee machines, ice machines, beverage dispensers, and dishwashing machines.

 

Environment

Physically strenuous: prolonged standing, walking, lifting and carrying for 6 - 8 hours per day in indoor environment.  High noise levels, fast-paced. 


Compensation Details

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Potential Bonuses, Dining Discounts, Wellness Program


Required Skills

Charcuterie and Cheese Board Arrangement

Basic Knife Skills

Menu Development

Recipe Development

Food Safety Knowledge

Safety Procedures Knowledge

Expediting

Family Meal Preparation

Food and Beverage Pairing Knowledge

Budgeting

Costing

Frying

Gluten Free Cooking

Grilling

Inventory

Cleaning / Sanitation

Kitchen Management

Meat Cookery

Events Management Knowledge

Ordering / Purchasing

Receiving

Pasta Cooking

Sauce Making

Sauteing

Scheduling

Servesafe Certified

Team Development and Training

200 Covers Per Night

Prepping Ingredients

Vegetable Cookery

Managing a High Performing Team

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New American

Fine Dining

Nocturne celebrates America's rich cultural heritage through the art of hospitality, and the idea that when combined good food, music, and cocktails are greater the sum of their parts.
More than just jazz and a proper cocktail, Nocturne explores how the arts of gastronomy and music can be combined. Central to this exploration is chef Dustin Beckner's tasting menu entitled "Renditions", a constantly changing menu inspirited by iconic and historical jazz recordings. From Coltrane's Giant Steps to Way out West by Sonny Rollins, each new menu is released in a concert setting with the album's music performed live by a local jazz artist.

Line CookServer Assistant