Executive Chef de Cuisine

Executive Chef de Cuisine Job Description

Reports To:                  Food and Beverage Director

FLSA Status:               Full Time Salary, exempt

Prepared By:               HR Director

Prepared Date:           4/1/25

Compensation:            $90,000-$130,000 annually

Experience the Colorado lifestyle you actually moved here for.  At the Royal Gorge Route Railroad, adventure is right outside your door. Nestled in the stunning Royal Gorge Region along the Arkansas River, Cañon City is Colorado’s hidden gem—with mountain access at your fingertips, world-class rafting and fishing, endless trails, rock climbing, hot springs, and skiing/snowboarding—all without battling I-70 traffic. The best part? You’ll prosper with a highly competitive wages and benefits, all at an affordable cost of living.

About Us: The Royal Gorge Route Railroad carries over 250,000 guests from around the world through Colorado's Royal Gorge. With stunning views, exceptional service, and delicious dining - the Royal Gorge Route experience is unlike anything else in the world. 

We’re looking for an Executive Chef who embodies a genuine spirit of service, has a serious appetite for adventure and is seeking meaningful career growth. Always curious and caring, our team puts their heart into everything they do, striving to do their best no matter the task at hand. We are team players, problem solvers, innovators and lovers of people, travel and the Colorado life. If this sounds like the kind of place you want to be, we invite you to apply now! Join us and contribute your skills and talents while flourishing professionally at the Royal Gorge Route!

Summary: The Executive Chef de Cuisine will be an experienced, effective, organized leader in a fast-paced hospitality environment with a focus on providing excellence in kitchen leadership, quality products, costs, memorable, delicious food experiences, and streamlined protocols that effectively manage our growing operation.

·         Essential Function:

·         Driving culinary excellence across all menus and departures

• Leading, motivating, managing and mentoring a staff of more than 100

• Back of house management in a full-service environment

• Managing all facets of restaurant operations, COGS, food budgets, labor and all other cost and quality controls
• Instill a culture of fine dining etiquette
• Strong daily onboard presence, including mentoring and training front and back of house restaurant staff, systems development and implementation, and daily staff accountability

• Overseeing four on board kitchens, a commissary kitchen, caboose café and future restaurants

• Proactive systems development and implementation across all responsibilities

• Vendor relationships, local and innovative sourcing

• Leadership and management of all Food responsibilities at the Royal Gorge Route Railroad, Royal Gorge Mansion, Happy Endings Caboose Cafe and the Royal Gorge Inn B&B
• Work closely with and report to Royal Gorge Route Railroad Food and Beverage Director
• Other duties as directed by leadership

Overview of Day-to-day Responsibilities:

• Direct management of back of house team members, including sous chefs, senior line cooks, lead cooks, kitchen managers, production cooks, line cooks.
• Indirect management of front of the house team members including, servers, food runners, bar tenders, OBLs, drink runners, and guest liaison.
• Daily onboard presence Back of House – this is where the action happens

• Organized daily management of staff, service, operational opportunities and challenges -- and assignment of priorities to key staff as needed.

• Detail-oriented daily management plans and key metrics reporting to Food and Beverage Director

• Interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding and correcting staff; addressing complaints and resolving problems.

• Oversight of all food purchasing, ensuring par values, inventory control and high-quality delivery of goods in a timely manner.

• Effective collaboration with key management across the operation, including reservations and ticketing, retail, finance, marketing, human resources and train operations.

• Support of and alignment with company and brand goals.

• Conducts regular staff meetings with colleagues, staff and related parties.

• Assures that effective orientation and training are given to each new associate. Assists in developing ongoing training programs.

Developing and Maintaining Food and Culinary Goals:

• Establishes challenging, realistic and attainable goals to guide operation and performance.

• Sets expectations and holds the team accountable for demonstrating desired behaviors and performing key tasks to established, high standards.

• Makes recommendations for funding of food equipment and renovations in accordance with brand business strategy.

• Works with Food and Beverage Director and company leadership team to determine areas of concern and develops strategies to improve the department’s financial and service-related performance.

Leading Food/Culinary Team:

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Encourages and builds mutual trust, respect, and cooperation among all team members.

• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.

• Serves as a role model to demonstrate appropriate behaviors.

• Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.

• Identifies opportunities to increase profits and create value by challenging existing processes, encourages innovation and drives necessary change.

• Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).

• Establishes and maintains open, collaborative relationships with the entire food & beverage team. Ensures direct reports do the same for their team.

• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.

• Stays aware of market trends and introduces new food products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market.

Ensuring Exceptional Customer Service:

• Provides services that are above and beyond for customer satisfaction and retention.
• Superior staff training and re-training in a fine dining environment

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Reviews findings from comment cards and guest satisfaction results, develops plans with Food and Beverage Director for corrective action and broader issues, takes appropriate corrective action with staff and updates protocols as needed.

• Empowers employees to provide excellent guest service.

• Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction.

Managing and Conducting Human Resource Activities:

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Coaches and supports the food and beverage leadership team to effectively manage wages, food cost and controllable expenses (e.g., restaurant supplies, uniforms, etc.).

• Hires food leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.

• Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.

• Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns.

Education/Minimum Requirements:

·         Two or four-year degree from an accredited college or university is preferred but not required

• Ten or more years’ experience in the restaurant / hospitality business successfully managing and growing front and back of house operations, and at least 5 years’ experience managing more than 10 staff members, budgets etc.
• Ability to demonstrate an organized, high-energy, goal-driven management style and develop systems that support and grow a thriving food and beverage operation

Knowledge, Skills & Abilities:

·         Commitment to quality service, and food and beverage knowledge.

·         Basic math skills.

·         Awareness of food safety and sanitation laws in Colorado.

·         Knowledge of basic training techniques.

·         Knowledge of use and maintenance of all kitchen equipment

·         Knowledge of produce and all perishable food products.

·         Knowledge of food safety and storage.

·         Knowledge of nutrition, diets, and allergies.

·         Efficient use of food and labor, and ability to attain established goals in these areas.

·         Must have the sense of urgency.

·         Must be organized, adaptable and creative.

Working Conditions/Essential Job Functions

·         High energy workplace, requiring a high energy work pace.

·         Spend up 90% of time on your feet

·         Must stand, reach, stoop, and use fine motor skills in a kitchen environment.

·         Must be able to lift up to 50 lbs. regularly

·         Able to be successful using all-electric kitchen facilities and equipment in a very compact galley aboard a moving train.

·         Variable work environment; work is conducted both indoors and out under varying environmental conditions.

·         Appearance at all times must reflect a positive image of the company.  Company uniform is required.

Fast-pace environment: subject to numerous schedule and priority changes including long days, weekends and holidays.

Existing tattoos are to be covered so they are not visible while on duty.

·         Jewelry should be limited and not detract from a professional appearance or interfere with job performance. The following guidelines have been established:

o   Rings may be worn on no more than two (2) fingers per hand.  

o   Employees may wear a maximum of two (2) pairs of earrings on the ear lobe only, of a style not exceeding 1/2” in diameter or 1” in length.

·         Nose rings, tongue rings, gauges, cartilage piercing or other visible forms of body modification are prohibited.

·         Hair should be clean, combed, and neatly trimmed. Shaggy, uncombed hair is not permissible. Unnatural colors or extreme hairstyles are not tolerated. For safety and health reasons employees with long hair must keep their hair pulled back, or restrained, with the exception of those who work in an office setting.

Salary : $90,000 - $130,000