Executive Chef - Denver Hotel Dining Leader

Stonebridge; Denver (CO); On-site; USD 85,000 - 95,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

PTO

401(k) matching

Wellness support

Life & disability

Job summary

The Slate Denver, Tapestry Collection by Hilton, in Denver, CO seeks an Executive Chef to lead all food purchasing and preparation, ensuring culinary standards and high-quality dining experiences. You will supervise kitchen staff, manage costs, and collaborate with other departments on events and menus.

Ideal candidates have a Bachelor’s in Culinary Arts or related field, 5+ years in a leadership kitchen role, and deep knowledge of food safety and menu development.

Qualifications

• Bachelor’s degree in Culinary Arts or related field, or equivalent experience in culinary management.
• Minimum 5 years of experience as Executive Chef or in a similar leadership role.
• Expertise in food preparation, presentation, and menu development.
• Strong knowledge of food safety, sanitation, and health regulations.

Responsibilities

• Oversee daily kitchen operations, including food preparation, menu planning, and staff supervision.
• Ensure food quality meets culinary standards and guest expectations.
• Control food costs by managing inventory, purchasing, and minimizing waste.
• Train, mentor, and provide feedback to kitchen staff to maintain consistent quality.
• Ensure kitchen compliance with health, safety, and sanitation regulations.
• Collaborate with departments to plan and execute special events and banquets.

Skills

Leadership

Menu development

Food safety

Cost control

Vendor relations

Communication

Education

Bachelor's degree in Culinary Arts or related field

Job description

The Slate Denver, Tapestry Collection by Hilton, in Denver, CO seeks an Executive Chef to lead all food purchasing and preparation, ensuring culinary standards and high-quality dining experiences. You will supervise kitchen staff, manage costs, and collaborate with other departments on events and menus.

Ideal candidates have a Bachelor’s in Culinary Arts or related field, 5+ years in a leadership kitchen role, and deep knowledge of food safety and menu development.