Executive Chef

Addition Management; Denver (CO); On-site; USD 70,000 - 90,000; Full time

Job summary

Addition Management in Denver seeks an Executive Chef to lead culinary operations for hospitality services. You will design menus, control costs, train staff, and ensure food safety while delivering exceptional client-facing cuisine for events and ongoing catering projects.

You will manage vendor relationships, travel to client sites, and coordinate with operations to meet production goals. A culinary degree or equivalent experience is required; weekends and travel are expected.

Qualifications

• Culinary degree or equivalent professional experience in catering or fine dining.
• Experience in food purchasing, inventory, par levels, recipe selection and knife skills.
• Excellent verbal and written communication; proficient in basic office software.
• Ability to manage client accounts and coordinate with operations.
• Valid driver's license and willingness to travel.
• Flexible schedule including weekends and holidays.

Responsibilities

• Design and create menus with fine dining and creative approach.
• Manage food and labor costs with inventory controls and cost calculations.
• Train and supervise kitchen staff and recruit personnel.
• Oversee food safety and ensure timely preparation and production.
• Coordinate with sales/marketing on culinary initiatives.
• Make client demonstrations and tastings at events.
• Delegate duties and maintain SOPs.

Skills

Culinary leadership

Menu design

Food cost control

Team training

Food safety

Vendor relations

Education

Culinary degree

Professional kitchen experience

Job description

Growing Hospitality Services provider seeks a new Executive Chef to join their team.

Responsibilities:

• Menu design & creation with fine dining and creative approach.
• Basic financial skills and functions are required as well as a sound understanding of calculating food & labor costs, packaging cost, plating cost, paper costs and reading of a basic P&L statement.
• Implements and trains Food Safety, oversees/purchases food, establishes production levels and inventory controls, manages/controls food cost issues and provides direction and executes solutions.
• Develop and implement client facing menus, written menu proposals, regional menus. Recipes and promotional foods and tastings as required.
• Recruit, interview, hire and train existing and new kitchen personnel.
• Schedule, direct, train, oversee and develop kitchen staff including hiring, discipline and performance reviews and specific skills enhancements.
• Monitor and communicate Customer deviations and implement training for improvements and product changes as directed and needed.
• Visits Clients, Vendors, and offers/Performs food demonstrations at FBO's and conferences.
• Utilize Shipday for all logistical information & organizing to expedite catering order deliveries
• Becomes resident subject matter expert (SME) for all hot and cold culinary processes within kitchen.
• Designs, supervises, coordinates, and participates in training, educational and demonstrational activities for cooks, prep, janitorial and other kitchen personnel.
• Maintains updated knowledge of current culinary and packaging and consumer dining trends.
• Responsible for ensuring timely food handling, storage, prep, and production.
• Maintains & manages kitchen specifications and SOPs as required.
• Participates in and implements Sales and Marketing programs as required from the culinary perspective.
• Safely operate company vehicles and drive in compliance with all local and federal laws and regulations. *Must be legally licensed to drive and badged as required by FBO-Clients.
• Being on call to communicate with your local operation and the company call center as needed.
• All other duties as assigned by the General Manager. *Must be comfortable speaking to groups and training in public format as an internal instructor.

Qualifications

• Culinary degree or professional experience equivalent in kitchen catering or fine dining environment preferred.
• Strong experience in food purchasing/ordering, inventory, setting up par levels, recipe selection, culinary preparation methods and knife skills are essential.
• Individual must possess excellent verbal and written communications skills, as well as be proficient in email, internet use and basic office software programs.
• Must have demonstrated the ability to manage and maintain client accounts.
• The Executive Chef must have an excellent driving record, pass background test & drug screening.
• A flexible work schedule required, including weekends and holidays and frequent travel availability.