Executive Chef

Sage Restaurant Group; Colorado; On-site; USD 60,000 - 100,000; Full time

Job summary

An iconic hotel nestled in the Rocky Mountains is seeking a visionary Executive Chef to lead its culinary team. This role offers the opportunity to blend tradition with innovation, crafting menus that reflect the hotel's rich history while providing guests with unforgettable dining experiences. As part of a dedicated team, you will manage kitchen operations, develop creative menus, and ensure the highest standards of food quality and safety. Join a passionate group committed to excellence and help shape the future of this storied destination.

Benefits

Unlimited Paid Time Off

Health Savings Accounts

401(k) with Employer Matching

Employee Assistance Program

Company-Paid Short-Term Disability

Great Discounts on Hotels and Restaurants

Employee Referral Bonus Program

Qualifications

• 5-10 years of experience in culinary management or related position.
• Advanced knowledge of food management principles and practices.

Responsibilities

• Manage kitchen staff and oversee food production and presentation.
• Develop and implement menus while controlling food costs.
• Ensure compliance with health and safety regulations.

Skills

Culinary Management

Menu Development

Budget Management

Team Leadership

Food Safety Standards

Communication Skills

Education

Post High School Education

Job description

The Stanley Hotel is seeking a visionary Executive Chef to lead our culinary and service teams at one of the most iconic and storied hotels in America.

Nestled in the majestic Rocky Mountains in Estes Park, Colorado, The Stanley Hotel is a landmark of timeless elegance, known for its historic charm, panoramic views, and a legacy that has inspired artists, writers, and adventurers for over a century. From its famed role in American pop culture to its status as a luxury mountain retreat, The Stanley offers guests an unforgettable blend of grandeur and mystery.

As a leader at The Stanley, you'll be part of a team that blends tradition with innovation. Our food and beverage program is central to the guest experience—from refined dining and mountain-inspired menus to bespoke events and immersive culinary experiences. We're looking for someone who can bring creativity, operational excellence, and a passion for storytelling through food and service.

Estes Park is more than a scenic getaway—it's the gateway to Rocky Mountain National Park, offering year-round outdoor adventure, wildlife encounters, and a vibrant arts and culture scene. Working at The Stanley means embracing the spirit of exploration and hospitality in a setting unlike any other.

At Sage Hospitality Group, we aim to “make the ordinary extraordinary,” and The Stanley Hotel is no exception. As Director of Food and Beverage, you’ll shape experiences that reflect the rich history and bold future of this remarkable destination. Join us, and help write the next chapter in The Stanley’s enduring legacy.

Job Overview

Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

Responsibilities

Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas.

Recommends menu and procedural changes.

Recommends the budget and manages food and labor costs within approved budget constraints.

Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.

Manage third party relations and ordering.

Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.

Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.

Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.

Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.

Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.

Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.

Qualifications

Education/Formal Training

More than two years of post high school education, but less than a degree from a four-year college.

Experience

Experience required by position is five to ten years of employment in a related position with this company or other organization(s).

Knowledge/Skills

Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.

Requires oral and written communication skills.

Must have moderate hearing to communicate with employees and to hear machinery, for safety reasons.

Must have excellent vision, for safety reasons.

Must have moderate speech communications skills to communicate with other employees.

Must have excellent comprehension and literacy to read and write, as well as analyze to fulfill budget.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Lifting objects, 30-35 pounds, 3 to 5 times during the course of the shift (i.e. top round, prime rib, frozen boxes).

Carrying, (ranging from clipboard to food products to small equipment).

Kneeling -during times of inspections for proper cleanliness and monitoring once a week, as well as during lifting.

Full mobility is required in order to usually inspect and monitor the kitchen environment.

Continuous standing -while expediting, or cooking or inspecting. Anywhere from brief periods (15 minutes) to longer periods (1 hour). At least 50% of the day.

Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.

Eligible to participate in Sage bonus plan

Unlimited paid time off

Eligible to participate in the Company’s 401(k) program with employer matching

Health savings and flexible spending accounts

Basic Life and AD&D insurance

Company-paid short-term disability

Paid FMLA leave for up to a period of 12 weeks

Employee Assistance Program

Great discounts on Hotels, Restaurants, and much more.

Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral.