Executive Chef

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

Benefits offered by this job

PTO

401K

Benefits

Relocation

Job summary

Private Club in Denver, Colorado is seeking an experienced Executive Chef to lead its culinary operations and elevate its food and beverage offering. The role focuses on an 80% à la carte business, with a strong poolside dining operation and family-focused dining experiences.

The successful candidate will manage a high-performing team, develop seasonal menus, and ensure top quality and compliance with safety standards while driving profitability.

Qualifications

• Proven experience as an Executive Chef or senior culinary leader in private clubs, upscale restaurants, or resorts.
• Strong background in à la carte dining and high-volume operations.
• Experience managing food costs, labor budgets, and departmental financials.
• Proven ability to recruit, lead, and develop a culinary team.
• Excellent organizational, communication, and leadership skills.
• Culinary degree or formal training preferred; ServSafe or equivalent certification preferred.

Responsibilities

• Oversee all culinary operations including à la carte dining, poolside service, banquets, and events.
• Lead, train, mentor, and develop a high-performing culinary team.
• Create menus reflecting member preferences, seasonal ingredients, and trends.
• Maintain consistent food quality, presentation, and service across outlets.
• Manage food purchasing, inventory, vendor relationships, and cost controls.
• Oversee labor scheduling, staffing levels, and departmental budgets.
• Monitor financial performance and implement profitability strategies.
• Ensure compliance with food safety and sanitation regulations.
• Build strong relationships with club leadership and respond to member feedback.
• Develop offerings appealing to families and enhance member experience.

Skills

Executive leadership

À la carte dining

High-volume service

Food cost management

Staff development

Budget management

Education

Culinary degree or formal training

Job description

Executive Chef

Location: Denver, Colorado

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

• Oversee all culinary operations, including à la carte dining, poolside food service, banquets, and special events.
• 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.
• Ensure compliance with all food safety, sanitation, and health regulations.
• Build strong relationships with club leadership and respond to member feedback.
• Develop culinary offerings that appeal to families and enhance the overall member experience.

Qualifications

• Proven experience as an Executive Chef or senior culinary leader within a private club, upscale restaurant, or resort environment.
• Strong background in à la carte dining and high-volume food service operations.
• Experience managing food costs, labor budgets, and overall departmental financial performance.
• Demonstrated ability to recruit, lead, and develop a strong culinary team.
• Excellent organizational, communication, and leadership skills.
• Ability to manage a busy seasonal poolside operation alongside core dining services.
• Culinary degree or formal culinary training preferred.
• ServSafe certification or equivalent food safety certification preferred.

• Seniority Level

  Executive