About ElementKitchen & Cocktail


Element Kitchen & Cocktail offers an elevated version of the traditional sports bar with a carefully curated menu created by focused on seasonal and local foods and celebrates the best of Colorado’s beer and spirits.

Chef John Tesar, a four-time James Beard nominee and two-time “Top Chef” contestant, is the culinary consultant and mastermind behind the menu and all back-of-house operations. His critically acclaimed Dallas restaurant, Knife, has reinvented the steakhouse experience, leading him to great success in the Dallas food scene. Chef Tesar’s vision for the menu has a creative and more sustainable approach to traditional bar food by having a focus on seasonal and local ingredients and a healthier take on preparations.

Job Description


Responsible for all aspects of the kitchen operation to maintain and develop the high quality of food and requires to be a liaison between the restaurant and ownership.

Role & Responsibilities


  • Focus is on, but not limited to the following:
  • Supervise food prop and presentation and ensure to maintain quality and proper presentation of food and drives the customer relation management system by ensuring that all such orders are handled correctly.
  • Extensive knowledge on menu development and completion.
  • Communicate with chefs, management, employees and guest efficiently with proper reporting, and meetings.
  • Understands a P&L statement and Maintains the budgeted labor costs as well as potential food cost.
  • Understands and utilize purchasing system properly for purchasing, release orders and cost transfers.
  • Must expedite all food order and ensure the proper inventory levels.
  • Maintains a hygiene level above that required by the local Health Department and ensures that food sanitation, safety and proper food handling functions are practiced daily.
  • Performs other related duties as requested.

Leadership Qualities Taken Into Consideration


  • Accountability
  • Development
  • Working relationships
  • Judgment
  • Quality of work
  • Job skills knowledge
  • Productivity
  • Dependability
  • Reliability
  • Written communication
  • Verbal communication
  • Manageability

Desired Qualifications


  • 8+ years’ experience in high volume restaurant management
  • Bachelor’s degree or equivalent work experience required
  • Proof of eligibility to work in the United States
  • Possesses and maintains all required work cards
  • Valid Driver’s License
  • 21+ years of age
  • Maintain a professional, neat and well-groomed appearance adhering to established appearance standards
  • Positive, can-do attitude, ability to work full time and eagerness to gain experience and learn
  • Supreme attention to detail, highly organized and efficient
  • Resourcefulness and a strong work ethic a must
  • Individual must demonstrate integrity and professionalism
  • Strong Administrative writing skills, proficiency in Microsoft Office a must

Physical Demands


The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Must possess the ability to access all areas of the restaurant, the ability to move frequently & freely about facility, withstand prolonged standing, stretching, bending, kneeling, lifting and carrying items weighing up to 50 lbs. without restriction, work in close quarters or small rooms and is occasionally exposed to hot, cold, wet and/or humid condition and work environmental factors include noise, dust, and smoke.