Reports to: Director, Food and Beverage; Other Department Manager or
Responsible for all facets of the Food and Beverage Kitchen department including staffing, menu planning, ordering, vendor monitoring, food production, inventory, catering and budgeting.
all major Food and Beverage Kitchen operating expenses, set margins and manages against projections.
Creates theme menus, ideas for ice sculptures, decorations, banquets and special events.
Directs ordering amounts, inventory levels, timing of orders, receiving, invoice settling, and equipment maintenance.
Inspects, selects and uses only the freshest fruits, vegetables, meats, fish, fowl and other food products in order to maintain the highest standard in the preparation of all menu items.
Maintains quality of food products and ensures consistency in food delivery and standards.
Measures effectiveness of the Food and Beverage Kitchen department through the Food and Beverage profit and service performance of the facility.
Creates recipes and support materials, such as recipe cards, descriptions, and/or pictures.
Ensures that a quality sanitation program is followed throughout the Kitchen operation.
Ensures proper monitoring of storage (including temperature setting) and rotation of food products to comply with Health Department regulations.
Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.
Manages department members that may include, but is not limited to: Chefs, Cooks, Stewards.
Assures that effective orientation and training are given to each new associate. Develops ongoing training programs.
Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.
Responsible for implementing and maintaining excellent service to achieve guest satisfaction.
Incorporates safe work practices in job performance.
Regular and reliable attendance.
Performs other duties as required.
Associate’s degree (AA) or equivalent from two-year college or technical school; or two to three years experience and/or training; or equivalent combination of education and experience.
Frequently stands, walks, talks, hears, tastes, smells, uses hands, reaches with hands and arms. Occasionally stoops, kneels, crouches or crawls. Frequently lifts up to 25 pounds and occasionally lifts up to 100 pounds.
Occasionally works in wet or humid conditions (non-weather). Regularly works in extreme cold and heat (non-weather). Occasionally works near moving mechanical parts, toxic or caustic chemicals, and in outdoor weather conditions. Noise level is moderate.
Food Safety and Applicable Sanitation Training
Job Knowledge, Skill, and Ability Preferences
Ability to read and speak English may be required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English).
This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.
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.
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.
•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
oMain Dining Room seats 120
oBanquet Rooms (3) seat 80
oBar seats 80
oPatio seats 80
National Restaurant Consultants
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