Champagne Tiger is a new restaurant opening this summer in an iconic space on Colfax. We are looking for a Chef de Cuisine to join our team and lead the culinary program! Champagne Tiger is a french american diner merging the best of American Diner and French Brasserie classics in a high energy atmosphere that hosts live entertainment weekly. 

The Chef de Cuisine will work in tandem with Chef Duncan Holmes (consultant) to write and execute the opening menu that is as fun as it is delicious to enjoy. This includes all recipes, recipe costing and ingredient sourcing. Additionally they are expected to run all of the back of house operations and assist in administrative duties for the back of house including invoicing, ordering of all dry goods, and inventory. They are expected to run and maintain the kitchen inclusive of ordering, processing, costing, and maintaining appropriate labor and food cost margins.

The Chef de Cuisine will help oversee all onboarding and offboarding of back of house staff including filing all paperwork and implementing in the POS. They will write effective and fair schedules avoiding overtime as much as possible. They will address any maintenance issues as soon as they arise. They bring their positivity and high energy to work everyday to create an environment of advancement and professional growth. They will work in tandem with the General Manager/Owner, Chris Donato, to make sure the front of house and back of house are running efficiently and working together in harmony.

A potential candidate must have previous experience as a CDC or veteran Sous Chef and a strong ability to multitask. You must be a hard worker who is not afraid to jump in and go above and beyond for their team. We are looking for a CDC who has a desire to have creative input and make Champagne Tiger a success from day one. 
CDC and experienced Sous Chefs only. To apply you must be a dedicated and passionate leader.

The CDC at Champagne Tiger is expected to accomplish the following:

Consistently maintain a high level of cleanliness throughout the restaurant

Manage administrative duties for the back of house

Manage collecting and inputting all back of house invoices

Maintain all ordering, processing, menu costing, and maintain an appropriate food cost

Take ownership of all proper receiving processes; all ingredients should be up to the standards of the restaurant

Write special menus for private and weekly events

Manage all BOH ordering

Help to ensure that there is never excessive overtime 

Assist in the hiring and mentoring of back of house staff

Help to write effective and fair schedules.

Identify and address any maintenance issues as soon as they arise and properlycommunicate those issues

Maintain a clean and orderly workspace

Other duties as assigned

On the Line:

Ensure that line checks are completed several times daily

Mise en place should be checked every day

Ability to work any station and support team wherever needed 

Create an atmosphere that encourages success and growth for the entire team

All recipes should be tasted as they are completed throughout the day

Responsible for teaching and training all staff on new dishes and stations

Ensure that all staff has clean uniforms and all proper tools at each shift

Other duties as assigned

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
All candidate should have 3 years as a CDC or 5 as a successful Sous Chef.

Maintain an up to date Manager ServSafe certification.

Compensation: 

$80,000-$90,000/year plus quarterly profit sharing. 

• Excellent benefits package for eligible employees. This comprehensive package encompasses medical, dental, and vision coverage, paid sick and vacation leave. The Company is committed to upholding the principles of equal employment opportunity.