Job Description

At Boondocks, our mission is to provide excellent family entertainment experiences. We are committed to making each patron feel that they are truly our guest by consistently providing high-quality entertainment, delicious food, and outstanding service.

If you enjoy leading teams, thrive in a fast-paced, high-volume environment, and want to make a meaningful impact while having fun, we invite you to join the team at Boondocks Food & Fun.

Position Overview

The Executive Chef is responsible for leading all back-of-house kitchen operations at the Northglenn, Colorado location. This role provides hands-on leadership of daily kitchen execution, staffing, training, food quality, and cost control across a large, multi-outlet food service operation.

This is a location-based Executive Chef role focused on operational execution and team leadership, brand standards, and company-wide food and beverage initiatives as directed by Boondocks’ Corporate Food & Beverage leadership.

The Executive Chef reports directly to the General Manager and works closely with the Dining & Events Manager to ensure seamless coordination between the kitchen and service teams.

Operational Scope

The Executive Chef supports food service operations across:

• 170-seat full-service dining room and bar
• 20 lanes of bowling with full tableside service
• Quick-service snack bar
• Two event rooms hosting groups ranging from 20 to 2,000 guests

Key Responsibilities

Kitchen Leadership & Execution

• Execute and present all corporate-approved menus for à la carte dining and banquet events
• Lead day-to-day kitchen operations, including prep, service, and peak-period line execution
• Ensure consistent food quality, presentation, speed, and guest satisfaction
• Maintain high standards of cleanliness, sanitation, and food safety compliance

Team Development & Scheduling

• Recruit, hire, train, coach, and supervise kitchen staff
• Build and manage schedules that meet operational needs and labor cost goals
• Foster a positive, accountable, and professional kitchen culture
• Provide clear direction, ongoing feedback, and performance development

Cost Control & Systems

• Purchase and manage food, soft beverage, paper, and kitchen supplies
• Coordinate deliveries and maintain proper receiving and storage procedures
• Perform weekly physical inventories and meet cost of sales targets
• Utilize established BOH systems for ordering, inventory, and reporting

Collaboration & Communication

• Partner with the Dining & Events Manager to ensure strong BOH/FOH alignment
• Communicate effectively with leadership and cross-department teams
• Support overall park operations by assisting in other areas as needed

Qualifications & Experience

Required Experience

• Minimum 5 years of management experience in restaurant, banquet, or high-volume food service environments
• Proven ability to lead teams in fast-paced, guest-focused operations
• Strong working knowledge of BOH systems, ordering, inventory, and cost control
• Solid understanding of food production principles and large-scale execution

Skills & Attributes

• Hands-on leader who leads by example
• Strong communicator with the ability to teach, motivate, and set clear expectations
• Organized, dependable, and deadline-driven
• Proficient in Microsoft Office (Word, Excel, Outlook)
• Willingness to work nights, weekends, and holidays
• Comfortable receiving and applying constructive feedback
• Team-oriented mindset with a positive, energetic attitude

Compensation & Benefits

• Year-round, full-time position (45 hours per week)
• Competitive salary
• Annual performance-based bonus
• Medical insurance
• Matching 401(k)
• Employee Stock Ownership Plan (ESOP) – employee ownership opportunity
• Generous paid vacation, holidays, and sick time

To Apply:

Please send your resume to Amber Westover at awestover@boondocks.com

Boondocks Food & Fun is an Equal Opportunity Employer.