Executive Chef

Encore Catering & Culinary Services; Denver (CO); On-site; USD 90,000 - 130,000; Full time

Job summary

Encore Catering & Culinary Services in Denver, CO, seeks an Executive Chef to lead all culinary operations on-site. You will oversee menu development, food preparation, and presentation, ensuring freshness and sustainability.

Responsibilities include supervising kitchen staff, managing production for events, and maintaining strict food safety standards. You will collaborate with event planners, support tastings, and train teams to optimize workflows while upholding exceptional service and

Qualifications

• Demonstrated culinary leadership including menu development for catered events.
• Proven ability to supervise, train, and schedule kitchen staff.
• Strong knowledge of food safety and sanitation standards.
• Experience managing food and labor costs, inventory, and vendor relationships.
• Experience in off-site catering or banquet operations, preferably high-volume.
• Excellent organizational and time-management skills.
• Ability to work flexible hours including mornings, evenings, weekends, and holidays.
• Physical ability to stand for extended periods and lift catering equipment.

Responsibilities

• Supervise kitchen staff and coordinate day-to-day culinary operations.
• Lead menu development and ensure high-quality, consistent dishes.
• Manage inventory, food costs, and vendor relationships.
• Enforce food safety and sanitation procedures across the kitchen.
• Collaborate with event planners to tailor menus for events.
• Train team members and optimize kitchen workflows for efficiency.
• Maintain a positive, professional kitchen environment.

Education

Culinary degree

Job description

Company Description

Encore Catering & Culinary Services is a full-service catering company based in Denver, Colorado, specializing in healthy, sustainable, and flavorful cuisine. Every meal is prepared fresh to order and delivered with attentive, professional service. The company is known for reliable delivery, consistent quality, and a strong focus on meeting each client’s unique needs. Encore’s event planners and chefs collaborate with clients to customize menus that align with specific themes and budgets. For recurring clients, Encore offers easy in-house account setup and personalized service tailored to individual preferences.

Role Description

The Executive Chef is a full-time, on-site role based in Denver, CO, responsible for leading all culinary operations for Encore Catering & Culinary Services. This role oversees menu development, food preparation, and presentation to ensure high-quality, consistent dishes that align with the company’s standards of freshness, sustainability, and flavor. Day-to-day responsibilities include supervising kitchen staff, coordinating production for catered events, managing inventory and food costs, and enforcing food safety and sanitation procedures. The Executive Chef collaborates closely with event planners to customize menus for special events and client accounts, and works directly with clients when needed to support tastings and menu consultations. This role also involves training team members, optimizing kitchen workflows, and maintaining a positive, professional kitchen environment.

Qualifications

• Demonstrated culinary expertise, including menu development, volume production, and plating for catered events.
• Strong leadership skills with experience supervising, training, and scheduling kitchen staff.
• Solid knowledge of food safety, sanitation standards, and health department regulations.
• Proven ability to manage food and labor costs, inventory, and vendor relationships.
• Experience in off-site catering or banquet operations, preferably in a high-volume setting.
• Excellent organizational and time-management skills, with the ability to prioritize multiple events and deadlines.
• Effective communication and collaboration skills for working with event planners, service staff, and clients.
• Commitment to sustainable practices, quality ingredients, and consistent execution.
• Culinary degree or equivalent professional experience in an Executive Chef or senior culinary leadership role.
• Ability to work flexible hours, including early mornings, evenings, weekends, and holidays as needed.
• Physical ability to stand for extended periods and lift catering equipment and supplies as required.