Executive Chef

Addition Management LLC; Denver (CO); On-site; USD 90,000 - 120,000; Full time

Job summary

Addition Management LLC in Denver is seeking an Executive Chef to lead a hospitality kitchen with a focus on fine dining and catering. You will design menus, manage food costs, supervise kitchen staff, and ensure safety and quality across all services.

The role requires culinary degree or equivalent experience, strong purchasing and inventory skills, and the ability to train staff, work weekends, and travel as needed.

Qualifications

• Culinary degree or equivalent professional experience in kitchen catering or fine dining.
• Strong purchasing, inventory, par level setting, and recipe selection capabilities.
• Excellent verbal and written communication skills.
• Proven ability to manage client accounts and food service operations.

Responsibilities

• Menu design & creation with fine dining and creative approach.
• Oversee food safety, production levels, inventory controls, and food cost issues.
• Recruit, interview, hire and train kitchen staff.
• Schedule, direct and develop kitchen staff.
• Monitor customer feedback and implement improvements.
• Visit clients and vendors for food demonstrations.

Skills

Menu design

Food cost control

Team leadership

Culinary methods

Knife skills

Communication

Education

Culinary degree or professional experience equivalent

Tools

Email

Office software

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.