Job Description

Culinaire is recruiting for a high energy, highly creative professional Chef de Cuisine to work with an amazing team in The Ponti Restaurant located inside the Denver Art Museum.

The Ponti is a concept from Chef Jennifer Jasinski, winner of the 2013 James Beard Award for Best Chef Southwest.

This leadership position will work with Chef Jennifer to bring her vision for the restaurant to life on a daily basis. Open for lunch and brunch mid-days, with dinner Friday night only and happy hour menu for two weekly evenings.

The Ponti will combine art and dining, presenting a locally-sourced and inspired menu with high standards of sustainability. The Ponti's distinctive offerings will include an emphasis on vegetables, utilizing ancient grains and heirloom legumes complemented by handmade pastas, fish and meat. The seasonal menus offered at The Ponti will align with the high standards of sourcing and sustainability for which Chef Jennifer known.

Chef de Cuisine Responsibilities:

Supervises, coordinates and participates in activities of the culinary team and other kitchen personnel Recognized as the technical expert, teacher and trainer for this operation and the culinary team Oversees food purchasing, establishes food cost controls and offers solutions. Ensures quality, consistency and creativity are at the highest level while maximizing the operations personnel and resources Innovation and creative culinary talent
Technical Requirements:

Creative and innovative culinary skill while meeting financial goals A teacher of the importance of consistency in preparation and presentation Thorough knowledge of safe food handling and preparation techniques Instill safety and sanitation habits in all associates Current and cutting edge on new products, presentations, and technical execution Strong inventory and cost control with an understanding of finding solutions 2 or 4-year formal culinary degree from an accredited Culinary School 8 years of culinary experience with no less than 3 years managerial role at a high-quality operation
Leadership Requirements

Proven leadership to associates to achieve goals while maintaining a high expectation to standards in regard to quality and presentation Communicates goals and expectations and inspires associates to achieve goals and advance their careers Build morale and spirit Demonstrate ability to lead by example Participative management style, lead by example Instill a guest service attitude in all employees
Managerial and Business Skills

Clear and concise written and verbal skills. Heavy client interaction required Excellent organizational and time management skills Basic knowledge of Microsoft Word, Excel, and E-mail
CULINAIRE provides upscale food and beverage management services to a very diverse collection of national accounts to include art museums, cultural landmarks, hotels, performing theaters, restaurants, and special event centers. While our portfolio is diverse, the one constant in every operation that we manage is our total commitment to our associates to put their career path, safety and success as top priority, and to our client to provide top quality food product and service to our customers and guests.

Culinaire offers its associates an entrepreneurial atmosphere with continued growth and promotability. We strive to be competitive with a base salary, as well as competitive benefits to include dental, company sponsored health, disability, life, along with a lucrative matching 401k, and paid time off from work.

Culinaire is a drug free environment, EOE and E-Verify Employer.

Job Type: Full-time

Pay: From $75,000.00 per year

Work Location: In person