Executive Chef: Lead Culinary Team to Profit & Innovation

White Lodging; Denver (CO); Presencial; USD 99.000 - 106.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Day 1 Medical, Dental, and Vision

Paid Parental Leave

Vacation and PTO with rollover

Tuition Reimbursement

Wellness tools

Unlimited referral bonuses

401(k) with company match

Leadership development opportunities

Hotel, dining, travel discounts

Descripción de la vacante

White Lodging in Denver is seeking a senior Culinary Operations leader to drive profitability and quality across the Food & Beverage Department. You will manage menus, recipes, costing, and kitchen workflows, ensuring compliance with health regulations and White Lodging SOPs.

Responsibilities include meeting forecasts, overseeing ordering, marketing, and execution of recipes, developing kitchen brigades, and acting as SME for food handling and presentation.

Formación

• Strong leadership and communication to lead the team.
• Expertise in managing food and beverage financials.
• Proven problem-solving and solution ideation abilities.
• Excellent observation skills for service, inventory, and cleanliness.
• Strategic planning and staffing within fast-paced kitchens.

Responsabilidades

• Meet financial forecasts and budget goals for all culinary operations.
• Oversee ordering, preparing, marketing, and execution of all recipes, and manage costs for profitability.
• Ensure compliance with local health dept regulations, HACCP and Food Safety SOPs, and Federal guidelines.
• Create menus, recipes, and implementation timelines.
• Build kitchen brigades and station assignments per SOPs.
• Act as SME on food handling, preparation, and presentation.

Conocimientos

Interpersonal skills

Culinary financial management

Problem solving

Observational skills

Strategic planning

Stress management

Descripción del empleo

White Lodging in Denver is seeking a senior Culinary Operations leader to drive profitability and quality across the Food & Beverage Department. You will manage menus, recipes, costing, and kitchen workflows, ensuring compliance with health regulations and White Lodging SOPs.

Responsibilities include meeting forecasts, overseeing ordering, marketing, and execution of recipes, developing kitchen brigades, and acting as SME for food handling and presentation.