Executive Chef/Kitchen Manager

Cody, WY
Trailhead Bar - Grill - Wood Fired Pizza
Posted 05/06/2021

Follow this link to learn more about Trailhead and Cody, WY.

Financial Package for Chef

$42k – 58k DOE

Paid Vacation

Starts at three days a year, add one day per year after 10 years

= 13 days paid vacation

Profit Sharing

Beginning on year two of employment, 1% of restaurant revenue plus 1% each year after. Capping at 8% of revenue after expenses and taxes paid.


Up to $1,000 quarterly bonus for hitting food and labor cost quotas in kitchen and overall job performance.

Under 30% for both for labor and food costs.


Starting at year two

$300 a month towards health insurance through Marketplace


Managing and 0verseeing all operations in the kitchen including:

-Manage kitchen employees and scheduling, filling in when needed. 

-Mentoring and delegating to staff to help them grow in skills and work ethic.

-Quality control of menu items by cooking with team on the line and in prep kitchen. -Sending people home and filling in when necessary to hit labor cost quotas on slow nights. 

-Planning creative seasonal menus for lunch, brunch, and dinner (every six months) in line with restaurant theme and working with owner while cross-utilizing menu items and utilizing local produce and products whenever possible.

-Create bar menu for next-door venue

-Maintain an organized inventory downsizing and using proper storage techniques.

-Utilize local products as much as possible

-Average menu food cost plan of 28%

-Nightly and weekly labor cost

-Utilize distress inventory for soups, specials as well as local lamb, beef and pork and fresh sea-food.

-Food Ordering (delegating some help to Sous Chefs)

-Organizing and communication calendar events and large parties with FOH manager. 

-Must have mature attitude and high quality personal communication skills.

-Work with owner to get acquainted with all positions related to the kitchen and restaurant as a whole.


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