About Us

Public House is a historic property in the heart of Crested Butte, Colorado consisting of a modern Colorado saloon, boutique hotel, and iconic live music venue. A trusted meeting place in the heart of Crested Butte, Public House celebrates local food and drinks, welcoming accommodations, and the community of live music. Public House is a part of the Grassy Creek family, a private equity firm with offices in London, Amsterdam, Crested Butte, New York, and the Bay Area.

Position Summary

Public House is seeking an organized, team oriented Head Chef to provide professional leadership and drive culinary direction for this historic property comprised of a modern Colorado saloon, boutique hotel, and iconic live music venue. This position will set the tempo for day-to-day kitchen operations, be an outstanding member of the kitchen team, and ensure standards of excellence across the entire property. This position requires at least 2 years experience working in a culinary environment, including experience in a restaurant back of house, kitchen, etc. This position requires ServSafe certification, and TIPS certification or willingness to achieve certification within 90 days of start date. Candidates must be 18 years of age with a clean motor vehicle record and valid driver’s license. The ideal candidate will have experience working in a high-end restaurant, and formal culinary education, as well as experience in menu planning, development and costing and strong leadership skills in the management and development of the kitchen team. This full time, year round, benefited position starts at $75,000 - $80,000 annually, depending on experience and qualifications. For more information visit our website https://publichousecb.com.

Position Purpose

• As a key member of the management team, the Head Chef provides professional leadership and drives culinary direction for Public House, a historic property that was completely restored in 2017 as a modern Colorado saloon, boutique hotel, and iconic live music venue. The Head Chef will set the tempo for day-to-day kitchen operations, be an outstanding manager to the kitchen team, and ensure standards of excellence across the entire property.

Responsibilities/Duties/Functions/Tasks

• Ensure successful day-to-day operations.

• Manage kitchen staff, including hiring, training, scheduling and performance evaluations/appraisals.

• Act as Manager on Duty when required for coverage.

• Maintain kitchen inventory and ordering; manage vendors and purchasing.

• Drive food preparation and service standards.

• Maintain a sanitary, safe and clean working environment.

• Effectively manage and grow the business profitably.

• Ensure proper functioning of all equipment, facilities, and grounds.

• Adhere to and enforce all company policies re: code of conduct, attendance, uniform and appearance.

Qualifications

• At least 2 years experience working in a culinary environment, including restaurant back of house, kitchen, etc.

• Must be 18 years of age to serve alcohol and/or bartend in Colorado.

• ServSafe certification.

• TIPS certification or willingness to achieve certification within 90 days of start date.

• Clean Motor Vehicle Record, a valid driver’s license in Colorado, and reliable transportation.

Special Position Requirements

• Experience in menu planning, development and costing.

• Strong leadership skills in the management and development of the kitchen team.

• Proven skill in kitchen administration.

• Superb organizational skills and ability to work as part of a team in a busy environment.

• Track record of high standards in cleanliness, sanitation, food quality and guest satisfaction.

• Ability to hire, train and manage staff around proper kitchen sanitation methods.

• Ability to work a flexible schedule including evenings, weekends, and holidays.

Preferences

• Experience working in a high-end restaurant.

• Formal culinary education, e.g. associates, bachelors, or certification.

Work Requirements

• Must be willing and able to meet physical demands, including sitting, walking, standing, bending, squatting, climbing, kneeling, twisting, reaching, lifting, carrying, pushing/pulling, stooping, kneeling, crouching, crawling, and tasting or smelling.

• Must regularly lift and/or move up to 50 pounds and frequently lift and/or move up to 20 pounds.

• Must be able to occasionally navigate up to 160 pounds, e.g. kegs, etc.

• Must work around kitchen equipment, machinery, chemicals, fire, gasses and odors.

• Must work in extreme temperatures, including walk-in refrigerator/freezer and kitchen line.

• Must work within a loud and noisy environment.