Executive Chef: Creative Fine-Dining Leader & Culinary Ops

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

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.