Squatters Pub and Beers
  • 08-Aug-2017 to 07-Oct-2017 (MST)
  • Salt Lake City, UT, USA
  • DOE
  • Salary
  • Full Time

Full benefit package including Medical, Dental and Vision, 401(k) with 6% match, monthly food and merchandise stipend.

TITLE:                            Chef De Cuisine

REPORTS TO:           General Manager




The Chef De Cuisine has the primary responsibility and oversight to manage all back-of-the-house operations, production and personnel, including food preparation, kitchen freezer/walk-in refrigerators and storeroom areas.  Works closely with the Restaurant General Manager, Front of House and Back of House Management Teams and Sr. Leadership Team to ensure the highest level of customer satisfaction is achieved through food and service. 



Actively participate with the operations leadership team in reviewing, testing, planning, developing and implementing the Company's ever-changing menus. 

Responsible for the menu planning and development for a specific location, including "favorites and specialties" and daily specials for that location.

Analyze, research and stay abreast of food trends and culinary technical skills.

Supervise kitchen team to maintain the Company's highest standards of cleanliness, organization, safety and sanitation of the kitchen areas.

Hire, coach and as needed, discharge kitchen team. Accurately and timely submit all associated paperwork and documentation for compliance and processing.   

Train employees in cooking methods, presentation techniques, portion control and retention of nutrients. 

Work closely with the General Manager to investigate and resolve any food quality and service complaints which may be received.

Demonstrate team building experience, supporting a respectful and professional environment.

Demonstrate ability to lead by example and support the morale and motivation of the team.

Develop and monitor budgets (including labor) for the kitchen location to ensure efficient operation and production and to ensure that expenditures stay within budget limitations. 

Purchase or requisition food items, supplies and equipment. Apportions meats, vegetables and desserts, as well as food surpluses, to control food costs. 

Accurately and timely code invoices for any and all food and non-food items purchased or requisitioned for the restaurant. 

Participate in the monthly inventory process. 

Other duties as assigned.



3-5 years' experience as a Chef in a quality-dining restaurant.

Extensive knowledge of preparation of all food items.

2+ years of supervisory and human resource management skills (including interviewing, recruiting, training, coaching, motivating).

Financial skills and experience for budgetary and cost purposes. 

Clear, concise written and verbal communication skills.

Must be able to work independently, as well as in a team-oriented environment.

Must be able to work day, evening or a combination of shifts on weekends and/or public holidays.

Bi-lingual speaking skills, a preference.


Physical Demands:

Stands and/or traverses kitchen and restaurant areas for long periods. 

Frequently moves, transports or lifts and up to 100 pounds. 

Uses repetitive motions when cooking.


Other Requirements: 

Current ServSafe Certification or ability to obtain.

Culinary Arts Diploma or Certification, a plus!

Squatters Pub and Beers
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