Executive Chef

Landry's; Denver (CO); On-site; USD 90,000 - 105,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health plans

Dental/Vision/Life/Disability/FSA/401k

Paid sick leave

Paid time off

Monthly discretionary bonus

Job summary

Landry's Aquarium Restaurant in Denver is seeking an Executive Chef to lead a high‑volume kitchen, delivering unforgettable flavors and immersive dining experiences. You will mentor a dynamic team, ensure food quality, and drive operational efficiency in a fast‑paced environment.

You will manage back‑of‑house operations, supervise staff, and maintain cost controls while upholding high standards of sanitation.

Qualifications

• 5+ years culinary management experience, including 2+ years as Executive Chef in a full‑service, high‑volume setting.
• Strong knowledge of back‑of‑house operations, including staff supervision, inventory control and food/labor cost.
• Excellent communication, leadership and conflict resolution skills.
• Stable and progressive work history with a strong work ethic.

Responsibilities

• Lead a high‑volume kitchen and mentor a team with hands‑on, lead‑by‑example management.
• Drive guest satisfaction with a Do Whatever It Takes attitude and consistent, flavorful dishes.
• Manage labor and other cost centers through planning and execution to meet budgets.
• Oversee inventories, ordering of food and supplies, and maintain sanitation per OSHA standards.

Skills

Culinary management

Communication

Leadership

Conflict resolution

Job description

Overview

Lead the kitchen. Craft the experience. Serve unforgettable flavors.

At Aquarium Restaurant, every dish is part of an immersive underwater adventure. We’re seeking an Executive Chef who can combine culinary excellence with creativity, manage a high‑volume kitchen, and deliver consistent, flavorful dishes that delight every guest. If you thrive in a dynamic, fast‑paced environment, love mentoring a team, and are passionate about turning every plate into a memorable experience, this is your chance to lead the heart of the culinary adventure.

Benefits

• Extensive and well‑rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401(k)
• Paid sick leave
• Paid time off
• Monthly discretionary bonus potential

Responsibilities

• Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands‑on, lead‑by‑example management style
• Management of all back‑of‑house staff in a high‑volume kitchen, including ongoing training, development, and follow‑up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Oversee weekly and monthly inventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

• At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in a full‑service, high‑volume dining establishment
• Strong knowledge and attention to detail on back‑of‑the‑house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; strong work ethic

Application deadline is 9/15/2026.

EOE

Pay Range

USD $90,000.00 - USD $105,000.00 /Yr.