• Have both BOH and FOH management experience
• A minimum of 3 years of full-service kitchen experience in a similar role
  
• In-depth knowledge of kitchen health and safety regulations
  
• Valid Food Manager's Certificate

• Creates weekly cook and dough schedules to accommodate business flow needs
• Create schedules and track labor
• Follows the Via 313 recipe book with exactness and precision
• Leads weekly back-of-house meetings and schedules shift manager & trainer meetings as needed
• Works closely with and trains cooks and other workers in the preparation, cooking, and presentation of the food to Via 313 standards
• Monitors training processes and meets regularly with trainers to discuss staff member progress and goals
• Leader in quality control, food safety procedures, and restaurant food safety guidelines
• Checks and maintains proper food holding and refrigeration temperature control points. Monitors and enforces the use of temperature log
• Supervises and coordinates activities of cooks or workers engaged in food preparation
• Maintains back-of-house facilities and equipment to uphold the safety and cleanliness standards of the brand. Communicates with the General Manager when these standards cannot be met for any reason.
• Oversees all product orders and products received
• Controls food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures
• Performs other duties as required by upper management

• Extraordinary attention to detail
• Excellent verbal and written communication
• Collaborative, growth mindset and partnership-oriented
• Excellent problem solving and conflict management abilities
• Ability to multitask and complete tasks in a timely, accurate manner
• Willingness to attend training and obtain certifications as needed
• Food handlers permit
• Regular and predictable attendance

Benefits

Health Benefits after 60 days of hire (Medical, Dental, Vision, Life insurances)

PTO (10 days per calendar year)

Paid Sick Leave (Colorado HFWA)

As a Colorado employer, we provide paid sick leave benefits in compliance with the Healthy Families and Workplaces Act (HFWA).

• Employees accrue 1 hour of paid sick leave for every 30 hours worked, up to 48 hours per year.
• Accrual begins on your first day of employment and can be used as it is earned.
• Sick leave may be used for your own health needs, the care of a family member, or certain other qualifying reasons (including public health emergencies).
• Unused sick leave carries over each year, with a maximum annual use of 48 hours.
• In the event of a declared public health emergency, additional paid leave may be available.

We’re committed to supporting the health and well-being of our team members, so you can take the time you need when it matters most.

• Have both BOH and FOH management experience
• A minimum of 3 years of full-service kitchen experience in a similar role
  
• In-depth knowledge of kitchen health and safety regulations
  
• Valid Food Manager's Certificate

• Creates weekly cook and dough schedules to accommodate business flow needs
• Create schedules and track labor
• Follows the Via 313 recipe book with exactness and precision
• Leads weekly back-of-house meetings and schedules shift manager & trainer meetings as needed
• Works closely with and trains cooks and other workers in the preparation, cooking, and presentation of the food to Via 313 standards
• Monitors training processes and meets regularly with trainers to discuss staff member progress and goals
• Leader in quality control, food safety procedures, and restaurant food safety guidelines
• Checks and maintains proper food holding and refrigeration temperature control points. Monitors and enforces the use of temperature log
• Supervises and coordinates activities of cooks or workers engaged in food preparation
• Maintains back-of-house facilities and equipment to uphold the safety and cleanliness standards of the brand. Communicates with the General Manager when these standards cannot be met for any reason.
• Oversees all product orders and products received
• Controls food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures
• Performs other duties as required by upper management

• Extraordinary attention to detail
• Excellent verbal and written communication
• Collaborative, growth mindset and partnership-oriented
• Excellent problem solving and conflict management abilities
• Ability to multitask and complete tasks in a timely, accurate manner
• Willingness to attend training and obtain certifications as needed
• Food handlers permit
• Regular and predictable attendance

Benefits

Health Benefits after 60 days of hire (Medical, Dental, Vision, Life insurances)

PTO (10 days per calendar year)

Paid Sick Leave (Colorado HFWA)

As a Colorado employer, we provide paid sick leave benefits in compliance with the Healthy Families and Workplaces Act (HFWA).

• Employees accrue 1 hour of paid sick leave for every 30 hours worked, up to 48 hours per year.
• Accrual begins on your first day of employment and can be used as it is earned.
• Sick leave may be used for your own health needs, the care of a family member, or certain other qualifying reasons (including public health emergencies).
• Unused sick leave carries over each year, with a maximum annual use of 48 hours.
• In the event of a declared public health emergency, additional paid leave may be available.

We’re committed to supporting the health and well-being of our team members, so you can take the time you need when it matters most.