MOLLIE ASPEN
Chef de Cuisine
The Chef de Cuisine serves as a leader in ensuring that the cultural, culinary, and operating standards of Petit Trois and the Mollie are upheld daily. They maintain the highest quality standards for the menu by being well‑versed in recipes, plate and product specifications, and cooking techniques. They drive sanitation regulations and showcase those standards within the operation.
This role supports a culture with the staff to ensure that the guest experience and financial health of the business are in line with the vision and goals of Petit Trois and that their team embodies the values of Petit Trois. The Chef de Cuisine consistently executes signature dishes according to existing recipes and collaborates on new ones that help define the restaurant and resonate with guests creating new regulars.
They will have a direct impact on the profitability of the operation, managing a large inventory of perishable food items and maintaining cost control & labor percentages while not compromising on standards.
The Chef is accountable for recruiting, hiring, leading, coaching, and developing the kitchen and FOH staff to ensure meals are prepared in a timely manner at the highest level of quality. They are also responsible for properly educating the team, both FOH and BOH, on menu knowledge, and for developing key hourly employees and sous chefs to deepen the talent pipeline.
Reports To:
F&B Director
Direct Reports:
Sous Chef, Hourly BOH Team Members
Start Date:
ASAP
Employment Type:
Full Time, Non‑Exempt
Schedule:
Varies
Category:
Culinary
Pay Rate:
$85K‑$110,000 (DOE), Exempt
Responsibilities
Lead the restaurant by role‑modeling the highest level of culinary standards.
Actively participate and contribute to the weekly Manager Meeting.
Work with the F&B Director, Sous Chef(s), and Key Hourly Team to create a Culinary Operation agenda pertaining to the restaurant’s needs.
Lead the team with hospitality, integrity, respect, and an entrepreneurial spirit.
Commit to passionate, intense, uncompromisingly humble hospitality and high‑quality guest experience.
Consistent execution of food, beverage, service, and hospitality that aligns with the Petit Trois brand.
Participate in local marketing functions and events to promote brand recognition at the highest level of quality.
Engage and interact in the guest experience by stepping out from the kitchen and cultivating regulars.
Possess a maniacal and uncompromising approach to food production and quality standards.
Properly execute the daily kitchen operational systems; keep systems binders complete, up to date, and organized.
Practice proper sanitation and safety at all times with compliance to general standards and Health Department regulations.
Comprehensive knowledge of all components contributing to food & labor cost control.
Leverage technology and systems to forecast, track, order, receive, schedule, cost out labor and recipes.
Work to help foster a professional relationship with all vendors and resolve any issues that arise.
Properly execute menu rollouts and plan for a successful implementation.
Take ownership of the restaurant’s R&M needs and communicate effectively.
Provide follow‑through to keep all restaurant equipment in satisfactory, working condition.
Halt and rectify all food safety, sanitation, and cleanliness practices in the restaurant.
Partner with the F&B Director to create proper staffing levels and schedules that achieve excellence in operations while taking care of the bottom line.
Interview and approve all hiring for hourly kitchen employees for the restaurant.
Actively drive recruitment of talent to the restaurant; retain talent by inspiring, teaching, and embracing a culture of development.
Ensure operational and training standards are consistently followed and executed.
Effectively lead by demonstrating a professional approach with coworkers through great leadership skills, ethics, and team development.
Conduct talent reviews and performance evaluations in a timely basis; provide clear, transparent, honest feedback to the team on performance measures and recommend promotions or set corrective actions when appropriate.
Effectively identify and develop internal talent with success to help with the overall company’s need for a talent pipeline.
Support continued education of hourly team members by being involved in daily training demos, line ups, and tasting sessions.
Hold all employees accountable to the Petit Trois cultural values, goals, and standards.
Properly communicate and create an environment where new company initiatives are supported and embraced by the staff.
Exude excellence in hospitality for internal and external guests.
Excellent time management, organizational and problem‑solving skills.
Ability to adapt and lead change.
Strong interpersonal skills and the ability to resolve conflicting interests with the goal of obtaining cooperation.
Passion for exceptional hospitality, food, and beverages.
Ability to thrive in a fast‑paced, entrepreneurial environment.
Self‑driven, results‑oriented, and possesses a solid track‑record of leading high‑caliber, upscale restaurants.
Flexible work schedules, including nights and weekends.
May be required to lift, carry, push, or pull heavy objects up to 50 lbs.
Kneel, bend, or stoop; ascend or descend stairs; be on feet for extended amounts of time.
Work in an environment that may be exposed to hazardous situations and conditions that produce cuts or minor burns.
Exposed to hot and cold temperatures, such as when working near ovens or retrieving food from freezers.
Perform daily line check before both AM and PM service.
Check reservations to prepare the kitchen for the day's service and covers.
Maintain an understanding of the daily schedule for BOH employees at all times including in‑time and breaks of all BOH staff.
Preferred Experience
3 years’ experience as Chef de Cuisine in a high‑volume restaurant.
Knowledge and skills in analyzing profit and loss statements and overall financial performance.
Culinary Arts degree preferred.
Proficient in a variety of technology systems, especially Microsoft Office (Word, Excel, Outlook, PowerPoint), Toast POS, Google Suites, purchasing/recipe costing software, labor scheduling software, etc.
Annual and seasonal bonus opportunities.
IRA retirement plan.
Paid vacation, sick, and volunteer days.
Employee incentive programs.
Bus pass included.
Contact Information
jobs@mollieaspen.com
970.989.9504
MOLLIE Aspen is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability or protected veteran status.
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This role supports a culture with the staff to ensure that the guest experience and financial health of the business are in line with the vision and goals of Petit Trois and that their team embodies the values of Petit Trois. The Chef de Cuisine consistently executes signature dishes according to existing recipes and collaborates on new ones that help define the restaurant and resonate with guests creating new regulars.
They will have a direct impact on the profitability of the operation, managing a large inventory of perishable food items and maintaining cost control & labor percentages while not compromising on standards.
The Chef is accountable for recruiting, hiring, leading, coaching, and developing the kitchen and FOH staff to ensure meals are prepared in a timely manner at the highest level of quality. They are also responsible for properly educating the team, both FOH and BOH, on menu knowledge, and for developing key hourly employees and sous chefs to deepen the talent pipeline.
Reports To:
F&B Director
Direct Reports:
Sous Chef, Hourly BOH Team Members
Start Date:
ASAP
Employment Type:
Full Time, Non‑Exempt
Schedule:
Varies
Category:
Culinary
Pay Rate:
$85K‑$110,000 (DOE), Exempt
Responsibilities
Lead the restaurant by role‑modeling the highest level of culinary standards.
Actively participate and contribute to the weekly Manager Meeting.
Work with the F&B Director, Sous Chef(s), and Key Hourly Team to create a Culinary Operation agenda pertaining to the restaurant’s needs.
Lead the team with hospitality, integrity, respect, and an entrepreneurial spirit.
Commit to passionate, intense, uncompromisingly humble hospitality and high‑quality guest experience.
Consistent execution of food, beverage, service, and hospitality that aligns with the Petit Trois brand.
Participate in local marketing functions and events to promote brand recognition at the highest level of quality.
Engage and interact in the guest experience by stepping out from the kitchen and cultivating regulars.
Possess a maniacal and uncompromising approach to food production and quality standards.
Properly execute the daily kitchen operational systems; keep systems binders complete, up to date, and organized.
Practice proper sanitation and safety at all times with compliance to general standards and Health Department regulations.
Comprehensive knowledge of all components contributing to food & labor cost control.
Leverage technology and systems to forecast, track, order, receive, schedule, cost out labor and recipes.
Work to help foster a professional relationship with all vendors and resolve any issues that arise.
Properly execute menu rollouts and plan for a successful implementation.
Take ownership of the restaurant’s R&M needs and communicate effectively.
Provide follow‑through to keep all restaurant equipment in satisfactory, working condition.
Halt and rectify all food safety, sanitation, and cleanliness practices in the restaurant.
Partner with the F&B Director to create proper staffing levels and schedules that achieve excellence in operations while taking care of the bottom line.
Interview and approve all hiring for hourly kitchen employees for the restaurant.
Actively drive recruitment of talent to the restaurant; retain talent by inspiring, teaching, and embracing a culture of development.
Ensure operational and training standards are consistently followed and executed.
Effectively lead by demonstrating a professional approach with coworkers through great leadership skills, ethics, and team development.
Conduct talent reviews and performance evaluations in a timely basis; provide clear, transparent, honest feedback to the team on performance measures and recommend promotions or set corrective actions when appropriate.
Effectively identify and develop internal talent with success to help with the overall company’s need for a talent pipeline.
Support continued education of hourly team members by being involved in daily training demos, line ups, and tasting sessions.
Hold all employees accountable to the Petit Trois cultural values, goals, and standards.
Properly communicate and create an environment where new company initiatives are supported and embraced by the staff.
Exude excellence in hospitality for internal and external guests.
Excellent time management, organizational and problem‑solving skills.
Ability to adapt and lead change.
Strong interpersonal skills and the ability to resolve conflicting interests with the goal of obtaining cooperation.
Passion for exceptional hospitality, food, and beverages.
Ability to thrive in a fast‑paced, entrepreneurial environment.
Self‑driven, results‑oriented, and possesses a solid track‑record of leading high‑caliber, upscale restaurants.
Flexible work schedules, including nights and weekends.
May be required to lift, carry, push, or pull heavy objects up to 50 lbs.
Kneel, bend, or stoop; ascend or descend stairs; be on feet for extended amounts of time.
Work in an environment that may be exposed to hazardous situations and conditions that produce cuts or minor burns.
Exposed to hot and cold temperatures, such as when working near ovens or retrieving food from freezers.
Perform daily line check before both AM and PM service.
Check reservations to prepare the kitchen for the day's service and covers.
Maintain an understanding of the daily schedule for BOH employees at all times including in‑time and breaks of all BOH staff.
Preferred Experience
3 years’ experience as Chef de Cuisine in a high‑volume restaurant.
Knowledge and skills in analyzing profit and loss statements and overall financial performance.
Culinary Arts degree preferred.
Proficient in a variety of technology systems, especially Microsoft Office (Word, Excel, Outlook, PowerPoint), Toast POS, Google Suites, purchasing/recipe costing software, labor scheduling software, etc.
Annual and seasonal bonus opportunities.
IRA retirement plan.
Paid vacation, sick, and volunteer days.
Employee incentive programs.
Bus pass included.
Contact Information
jobs@mollieaspen.com
970.989.9504
MOLLIE Aspen is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability or protected veteran status.
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