Head Cook

Company Description The Forks Mercantile And Saloon is a locally rooted hospitality business based along Highway 287 in the Livermore–Fort Collins area of northern Colorado. The establishment offers a welcoming, casual atmosphere that serves both local residents and travelers passing through the region. Team members work closely together to deliver friendly service and high-quality food in a rustic, community-oriented setting. The location provides an opportunity to work in a scenic part of Colorado while contributing to a long-standing local gathering spot. The Forks Mercantile And Saloon values reliability, teamwork, and pride in craftsmanship in both the kitchen and the front of house.
Role Description This is a full-time, on-site Head Cook role based in Fort Collins, CO. The Head Cook oversees day-to-day kitchen operations, including planning and preparing menu items, cooking meals to order, and ensuring consistent quality, presentation, and portion control. Responsibilities include maintaining a clean and safe kitchen, managing food inventory, assisting with ordering and receiving deliveries, and monitoring proper food storage and rotation. The role also involves coordinating with servers and bar staff to ensure timely service, training and guiding kitchen team members, and helping develop daily specials or seasonal menu items. The Head Cook is expected to follow all food safety and sanitation standards, minimize waste, and support a positive, respectful work environment.
Qualifications

• Proven experience as a Head Cook, Line Cook, or similar role in a restaurant or saloon-style kitchen, with strong skills in grill, fry, and short-order cooking.
• Knowledge of kitchen operations, including food preparation, portioning, plating, and ticket management in a fast-paced environment.
• Understanding of food safety, sanitation standards, and safe equipment handling; current food handler or ServSafe certification is preferred.
• Ability to lead and train kitchen staff, delegate tasks, and support a collaborative, respectful team culture.
• Strong organizational and time-management skills, including the ability to manage multiple orders, maintain prep levels, and reduce food waste.
• Flexibility to work evenings, weekends, and holidays as needed based on business demand.
• Reliable transportation to the Fort Collins, CO location and the ability to stand for extended periods and lift moderate weights as part of daily duties.
• High school diploma or equivalent; formal culinary training or certification is a plus but not required.