Position: Chef de Cuisine

Location: 299 Fillmore Street, Denver, CO 80206

Responsibilities: Responsible for the health of the Kitchen including financial health, staff inspiration and development, organizational systems, and facilities maintenance. Communicate effectively with Sous Chefs, Managers and FOH (Front-of-House). The Chef de Cuisine will supervise food preparation employee outcomes by selecting, training, coaching and disciplining employees, communicating job expectations; plan and appraise job contributions, and recommend compensation actions. Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs. Meet food preparation operational standards by contributing to strategic plans and reviews, implementing production, productivity, quality, guest-service, safety, security and health standards. Meet food preparation financial standards by providing annual budget information, monitoring expenditures, identifying variances and implementing corrective actions. Implement recipe and portion specifications by reviewing menus and product specifications, evaluate menu production. Control food preparation. Improve menu quality and consistency by analyzing food production records and menu expenses. Standardize production recipes. Prepare kitchen operations and production reports by analyzing and summarizing ingredients, production and customer data and trends. Maintain food ingredients, food preparation, and general supplies by purchasing menu ingredients, evaluating the quality of fresh food and food product deliveries, controlling inventories, re-order points, storage requirements and cost controls. Position supervises approximately 4 Sous Chefs, 1 Head Sushi Chef, and 50 BOH (Back-of-House) line level staff.

Educ./experience: Certificate or Diploma in Advanced Gastronomic Management or completion of a related culinary program, plus two (2) years of experience as a Sous Chef, Junior Sous Chef, Culinary Instructor or in a related position. Experience must include experience managing kitchen staff, menu planning, development and execution of food preparation with culinary precision; experience as a culinary instructor providing hands-on instruction and mentorship to aspiring chefs; experience developing and implementing culinary curriculum focused on classical and modern techniques. Position supervises approximately 4 Sous Chefs, 1 Head Sushi Chef, and 50 BOH (Back-of-House) line level staff.

To apply, please email your resume to: HaiHR@haihospitality.com.

Benefits: Health Insurance, 401(k), PTO. Deadline to apply: 07/30/2026.

Salary range: $79,331-$175,000/year

LI-DNI

Uchi Restaurants LLC

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Chef de Cuisine