Benefits:

401(k)
Bonus based on performance
Competitive salary
Dental insurance
Employee discounts
Flexible schedule
Health insurance
Opportunity for advancement
Paid time off
Parental leave
Profit sharing
Training & development
Vision insurance
Wellness resources

Summary:

The Post is looking for an experienced Culinary Director to lead six restaurants. Previous multi-unit operation experience is key. Strong cooking experience and even stronger tenure leading multiple kitchens is required.

The obvious: Costing, purchasing, sourcing, labor metrics, menu engineering, a creative and execution specialist.

The intuitive: Long-term vision, planning and project management are clutch. Current with trends, comps, innovation. Must collaborate well and love to cook your ass off.

IDEATION

Creation, development and execution of interesting and delicious menus.
Ability to plan, organize and execute new menu ideation and launch.
Research and development to foster innovation and systems and product improvements .

COSTS

All Cost of Goods (COGS) metrics are achievable and our culinary teams have the resources, tools and training to meet expected goals. (food, labor, supplies)
Intelligently engineering menus to ensure profitability, utilizing PMIX, placement, and pricing.
Provide culinary teams with the resources and tools to adhere to costed recipes and menu plating guidelines
Oversee, plan, produce and promote scheduling that guarantees proper staffing for execution of daily needs, guest satisfaction, and efficient work place environment

INNOVATION

Develop and support a schedule to refresh menus seasonally in all concepts.
Source opportunity buys that continue to elevate the culinary direction of all BRF menus in all brands.
Work with store level Chefs to ensure recipes and techniques are up to date, current and relevant.
Keep informed and current on culinary trends (inside and outside the kitchen).
Proven approaches to problem solving, creative thinking and operational challenges.
Evaluation of new culinary products, technologies, systems and techniques to enhance restaurant operations.

PURCHASING

Negotiate best prices, products and resources for BigRedF, leveraging our buying power, partnerships and longstanding business practices.
Develop purchasing strategies (in collaboration with Directors) that facilitate savings by utilization of purchasing guides, ordering efficiencies and best practices.
Consolidate BigRedF’s needs by group/bulk purchasing staples and cross utilized products.
Product Sourcing: right ingredients, right supplier, right price.
Develop resources and tools for the culinary teams such as ordering guides, ordering efficiencies and best practices.
Foster and build relationships with key vendors.
Partner with Operations Purchasing Director on all related costs.

PEOPLE

Final interview/ selection support for all Chefs- Partner with DO, VPOps.
Help Directors, Chefs and GMs identify team members for future growth within the company.
Mentor, Coach and Empower all team members.

SUSTAINABILITY

Set and maintain BigRedF’s sustainability mission.
Champion and facilitate responsible and ethical product selection and sourcing for BigRedF.
Work with Executive Chef to support and expand partnerships with local and sustainable farmers, growers, fishermen, suppliers, etc.

NEW RESTAURANT OPENINGS

Partner with Finance and Operations to establish NRO culinary budget (staffing, product inventory, supplies); adhere to and hold opening team accountable to budget
Collaborate and/or assist with design, layout of new restaurant kitchens, equipment to achieve maximum operational efficiencies.
Select and source equipment, smallwares, food & beverage products, linens, etc.
Initiate purveyor selection, set-up accounts and build relationships with our vendors
Partner with Chef, GM, Training and DO to develop attainable opening schedule

BIGREDF. We’re Family!

Be informed, promote, and support all BigRedF initiatives and brands
Foster and support positive and collaborative relationships with BigRedF support team (i.e. finance, training, hospitality, marketing)
Adhere to, teach and train all BigRedF culinary standards, expectations, policies, procedures, standards, specifications, guidelines and training programs
Create growth and development plans for yourself, your brand(s) and the BigRedF businesses.

Qualifications:

Deep resume with multi-unit operational experience.
Knowledge of hospitality, food, beverage and alcohol beverage service and at minimum seven to ten years of back-of-the-house operations experience.
Proven communication protocol with management level operations.
Possess excellent financial skills, including complete P&L interpretation, budget creation and implementation.
Hands on working knowledge of point of sales systems, Cost Management platforms, Excel (spreadsheets), Google Suite and Electronic Order Entry, in addition to higher level reporting functions of these digital tools a plus.
Strong project management skills - inception, follow up, follow through and completion through direction, delegation and training.

Physical and Mental Demands:

Be able to work in a standing position for long periods of time.
Must have the stamina to work the hours required for the position.
Flexibility to work nights, weekends and holidays and travel up to 50% of the time.
Good Moods and Good Vibes all the time.

Equal Opportunity Employer:

Your sexual, religious and political preferences are of no concern to us. Your humanity, kindness and ability to do your job better than anyone on the planet is what we are concerned with.

Who we are: We are a collective of locally owned and fiercely independent restaurants and bars rooted in Boulder, Colorado.

Our Mission: We Serve Delicious and Memorable Hospitality - OUR HOSPITALITY IS EVERYTHING WE DO

Our Values: We are committed to the happiness of our guests, the success of our team, and the connection to our communities.

Our Purpose: We are dedicated to creating outstanding memories and experiences for our guests around eating and drinking.

If you can live with these goals, come talk to us.

Compensation: $95,000.00 - $105,000.00 per year

Big Red F is in the business of PEOPLE. The people we work with and the people we welcome into our restaurants everyday - be it our guests, delivery drivers or visitors that walk through our front or back doors. Our continued success and longevity is due to the many unique, funky, authentic, righteous, passionate, amazing, hummmm-ble, honest, hard-working and dedicated PEOPLE who have worked within our walls and under our roofs since 1994.

So you're curious about what it's like to carry that torch and continue this legacy? Whether you are with us for a season, a year, or become one of the many, many people who have been family for 10, 15 and 20 years and beyond, the collective commitment of our teams in these restaurants is crucial to our success. We will lead, teach, laugh, struggle, win, learn and grow together, always knowing that we are only as good as our PEOPLE choose to make us. Every time the doors are unlocked, we strive to make good on the promises we make to each other and every one of our guests, which are:

Great food and drinks.
Truly memorable, intelligent, gracious, well dressed hospitality.
Phenomenal, one of a kind, storied, respected and welcoming restaurant homes for our PEOPLE