Executive Chef

COREcruitment Ltd; Denver (CO); On-site; USD 110,000 - 120,000; Full time

Benefits offered by this job

PTO

401(k)

Benefits

Relocation

Job summary

COREcruitment Ltd in Denver, Colorado is seeking an experienced Executive Chef to lead its private club's culinary operations. This hands-on role requires crafting exceptional menus, mentoring a skilled kitchen team, and delivering a memorable dining experience for members and their families.

The role oversees à la carte dining (about 80%), manages food costs, inventory, labor, and vendor relations, while driving profitability.

Responsibilities

• Lead, train, mentor, and develop a high-performing culinary team.
• Create and execute menus reflecting member preferences, seasonal ingredients and current culinary trends.
• Maintain consistent food quality, presentation and service standards across all outlets.
• Manage food purchasing, inventory, vendor relationships and food cost controls.
• Oversee labor scheduling, staffing levels and departmental budgets.
• Monitor financial performance and implement strategies to improve profitability.

Job description

Salary: $110,000 – $120,000 + PTO + 401K + Benefits + Relocation

Position Overview

I am hiring on behalf of a private club in Denver, Colorado, seeking an experienced Executive Chef to lead its culinary operations and continue to elevate its food and beverage offering. This is an upper-mid-level club with approximately $2+ million in annual F&B revenue, a strong family-oriented membership, and a particularly busy poolside dining operation.

The Executive Chef will oversee a predominantly à la carte operation, with approximately 80% of the business coming from à la carte dining. This is an excellent opportunity for a hands-on culinary leader who can deliver high-quality food, develop a strong team, and create an exceptional dining experience for members and their families.

Key Responsibilities

• Lead, train, mentor, and develop a high-performing culinary team.
• Create and execute menus that reflect member preferences, seasonal ingredients, and current culinary trends.
• Maintain consistent food quality, presentation, and service standards across all outlets.
• Manage food purchasing, inventory, vendor relationships, and food cost controls.
• Oversee labor scheduling, staffing levels, and departmental budgets.
• Monitor financial performance and implement strategies to improve profitability.