Executive Chef

Eleven Experience; Crested Butte (CO); On-site; USD 90,000 - 130,000; Full time

Job summary

Public House is seeking an Executive Chef to lead the culinary team in Crest­ed Butte, CO. You will drive innovative, seasonal menus using local ingredients and manage food preparation, inventory, and safety across the kitchen.

You will collaborate with the General Manager to shape culinary strategy, mentor staff, and ensure exceptional guest experiences while maintaining cost controls and operational excellence.

Qualifications

• 5+ years leading a kitchen team in a fast-paced environment.
• ServSafe or equivalent food safety certification preferred or willingness to obtain.
• Experience with menu development, recipe costing, purchasing and inventory.

Responsibilities

• Lead culinary operations to ensure high-quality food preparation and service.
• Develop seasonal, local menus aligned with brand, events and cost goals.
• Collaborate with GM on menu strategy and culinary program development.
• Manage food cost, purchasing, inventory, and vendor relationships.
• Establish efficient kitchen systems and enforce safety and SOPs.
• Recruit, train, and develop culinary staff; maintain standards and culture.
• Gather guest feedback and use insights to improve quality and profitability.

Skills

Leadership

Food safety

High‑volume kitchen

Menu development

Communication

Creativity

Education

ServSafe or Food Safety Manager certification

Job description

Public House is seeking a talented and detail-oriented Executive Chef to support the culinary team in delivering exceptional dining experiences. This role is responsible for executing unique, seasonal, and locally-sourced menus, managing food preparation, overseeing inventory, and ensuring the smooth operation of the kitchen. The ideal candidate will have a deep passion for innovative cuisine, excellent organizational skills, and the physical ability to meet the demands of a fast-paced kitchen environment.

Position Purpose

Support the culinary team in delivering exceptional dining experiences, including food preparations, transportation, and meal service across all meal periods and events.

Responsibilities/Duties/Functions/Tasks

Culinary Leadership & Menu Development

• Lead all culinary operations and ensure consistent, high-quality food preparation, presentation, portioning, and service execution.
• Develop and implement seasonal, locally sourced, and event menus aligned with the brand, guest preferences, and cost goals.
• Collaborate with the General Manager and management team on menu strategy, rollouts, events, and culinary program development.

Food Cost, Purchasing & Inventory

• Manage food COGS, purchasing, inventory, vendor relationships, and waste to meet established cost and quality targets.
• Develop and maintain recipes, plate and theoretical costs, par levels, ordering procedures, and inventory controls.

Kitchen Operations, Safety & Systems

• Establish efficient kitchen systems for prep, production, labor allocation, line organization, equipment, and service execution.
• Develop and maintain SOPs and enforce food safety, sanitation, food handling, storage, and time and temperature standards.
• Review operations and identify opportunities to improve efficiency, quality, safety, and profitability.

Staffing, Training & Team Development

• Hire, schedule, train, supervise, and develop culinary staff while aligning labor with business levels, events, and operational needs.
• Establish clear performance standards and foster a respectful, collaborative culture built on accountability, excellence, and teamwork.
• Conduct regular team meetings and training to maintain menu, preparation, safety, service, and communication standards.

Guest Experience, Feedback & Collaboration

• Gather and evaluate guest and FOH feedback through surveys, mock services, menu reviews, and direct observation, using insights to improve quality and guest satisfaction.
• Use guest feedback, menu performance, food costs, and operational results to improve profitability and the overall dining experience.
• Communicate and collaborate effectively with the General Manager, FOH team, culinary staff, vendors, and event clients while adapting to changing business and guest needs.

Qualifications

• 5+ years of Food & Beverage experience, with demonstrated leadership experience managing a kitchen team and leading culinary staff.
• ServSafe or Food Safety Manager certification, or willingness to become certified.
• Experience working in a fast-paced kitchen environment and managing multiple priorities simultaneously.
• Experience with menu development, recipe creation, food costing, purchasing, inventory management, and kitchen operations.
• Strong organizational and communication skills, with the ability to establish systems, maintain standards, and hold team members accountable.
• Creativity and enthusiasm for developing new recipes, menu items, and culinary techniques

Work Requirements

• Ability to stand for extended periods in a fast-paced kitchen environment.
• Capacity to lift and carry up to 50 pounds regularly.
• Dexterity to safely handle knives, kitchen appliances, and hot surfaces.
• Tolerance for working in extreme temperatures, including hot kitchen lines and walk-in freezers.
• Willingness to work in a loud and busy environment with exposure to kitchen machinery, chemicals, and fire.
• Ability to work long hours, including early mornings, late evenings, weekends, holidays, and split shifts as needed.