•A base salary from $70,000- $75,000 depending upon experience and an advancing annual bonus potential starting at $5,000 per year.
•Benefits including health and dental.
Preferred Education:
High School
THE POSITION
The Executive Sous Chef’s primary responsibility will be to help provide a consistent and superb dining experience for the restaurant’s guests. The successful candidate will be responsible with two other well qualified Executive Sous Chefs for the day-to-day operation of the kitchen. The ability to multi-task, plan and organize is a necessity. He/She will report directly to the Managing General Partner and will collaborate with their fellow Sous Chef culinary team and FOH team to ensure all a la carte and catering are executed to Shanahan’s high standards.
Duties include but are not limited to:
Works with culinary to establish and maintain standardized recipes and specifications to ensure consistency at all times, oversees daily operations to ensure quality and consistency.
Emphasis on cleanliness, organization/order, sanitation, security and safety.
Solicits and utilizes feedback from guests, kitchen staff, service and management staff.
Fosters an atmosphere of cooperation and mutual respect for all employees. Participates in daily line ups for culinary and service staffs and plays an integral role in the development of the staff.
Actively demonstrate, encourage and train staff.
Maintain preventative equipment maintenance and procedures.
Expedites and works on the line as needed.
Establishes and maintains cost control measures for food and labor while working with the budget.
Manage, implement and maintain par-stock levels on food inventory.
Maintain all guidelines, policies and standards as set by Shanahan’s.
Requirements include:
A minimum of three years as a Chef de Cuisine, Executive Sous Chef or Sous Chef in a private club, restaurant, resort or hotel with F&B revenues in excess of $3.0 million.
Significant experience in high volume a la carte fine dining is required.
Experience in catering and in a steakhouse is a plus.
Rocky Mountain region experience a plus.
Strong organizational skills
Financial understanding to monitor budgets and costs including daily yield tests and pricing.
A thorough knowledge of culinary trends, international and ethnic cuisines.
A career path marked with stability, progression and ongoing professional development.
A career path marked with verifiable accomplishment as a team builder and leader.
A culinary degree is expected. A CSC or ProChef II designation or the pursuit is preferred.
Impeccable and verifiable references; all candidates will be subject to a comprehensive background review.
Shanahan's Steakhouse located in Denver, Colorado seeks an extraordinary culinarian to provide visible and hands-on leadership to add to the restaurant’s outstanding culinary program. This rare opportunity to join a world class team when combined with Denver’s continued population growth makes this a once in a lifetime opportunity. Known for their superb culinary program, a Wine Spectator's “Best of Award of Excellence,” Award since 2011 and a well-respected management team, this a special opportunity to continue to build an award-winning program. Shanahan’s guests have come to expect a “Five Star" level dining experience showcased by high-quality food and first-class service.
Shanahan’s features a cellar containing 6,000 bottles. Contemporary paintings throughout the steakhouse complement the modern interior. Italian imported lighting adds texture and warmth that is incomparable to other steakhouses. Casual ambiance and exceptional food make Shanahan’s Steakhouse a truly rare experience. Guests at Shanahan’s have come to expect a world-class "service culture" at the restaurant.
CULTURE
During his almost 15 years of service to the restaurant, Managing Partner, Marc Stero...n. has developed a service-based culture. This customer service culture is based upon mutual respect between guests and staff, where the staff is considered family. As a result, the restaurant prides itself in numerous long tenured employees. Shanahan’s General Manager has been in place for more than 14 years along with many employees who have been with the restaurant since its inception. Because Shanahan’s is only open for dinner, employees have the opportunity for a great work/life balance. Whether it is skiing or hiking on a day off, or taking advantage of all the Rocky Mountain region has to offer. This position offers the new Executive Sous Chef an opportunity to grow and flourish. If you are tired of 6 and 7 days a week or 15-hour days, this position most assuredly may be a great fit for you.
THE CULINARY PROGRAM
Shanahan’s culinary program has been described as fresh, cutting edge and exciting. The menu features USDA 28 day aged prime steaks from Allen Brothers, seafood flown in daily and certified by the Marine Stewardship Council, and Shanahan’s signature cocktails. Colorado-grown, organic produce, a raw bar, bone-in cuts of beef, lamb and chicken, and a la carte sides fill out the remainder of the exceptional menu. Recent favorites have included a peanut dressing, ponzu sauced wagyu rib-eye satay, the jumbo crab cake, dressed in sweet corn succotash and Creole lobster sauce; and a Bourbon maple glazed Berkshire Dry Aged Pork Chop, with Yakima Valley green apple chutney, toasted almonds, and Danish Bleu cheese croquette. Shanahan’s guests have come to love the restaurant’s Foie Gras Compound Butter as a unique topping.
Additional Information:
•Shanahan’s is one of the top 5 grossing restaurants in the Rocky Mountain region
•The restaurant is open 7 days a week for dinner only.
•A busy night at Shanahan’s can easily be 400 covers.
•Culinary Employees – 25
•Seating:
oMain Dining Room seats 120
oBanquet Rooms (3) seat 80
oBar seats 80
oPatio seats 80
Richard Weil
National Restaurant Consultants
richard@nrcadvice.com
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