Executive Chef: Lead Culinary Team & Menu Innovation

Morrison Living; Centennial (CO); On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Benefits offered

Job summary

Morrison Living in Centennial, CO is seeking an inspirational Executive Chef to lead daily kitchen operations, including recruiting, training, and food preparation, while delivering show-quality meals.

You will manage menus, supervise cooks, ensure safety and sanitation, and drive guest and client satisfaction while meeting monthly budgets for food and labor. This role requires hands-on leadership, strong culinary creativity, and a commitment to local sourcing.

Responsibilities

• Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability.
• Determines how food should be presented and create decorative food displays.
• Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients.
• Seeks out sources for fresh food; monitors all produce and meat for freshness.
• Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.
• Research customer preferences and develops a menu which incorporates local foods and flavors.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Demonstrate new cooking techniques and equipment to staff.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Ensure compliance with federal, state, local and company

Job description

Morrison Living in Centennial, CO is seeking an inspirational Executive Chef to lead daily kitchen operations, including recruiting, training, and food preparation, while delivering show-quality meals.

You will manage menus, supervise cooks, ensure safety and sanitation, and drive guest and client satisfaction while meeting monthly budgets for food and labor. This role requires hands-on leadership, strong culinary creativity, and a commitment to local sourcing.