Executive Chef: Lead Immersive, High-Volume Kitchen

Landry's; Denver (CO); On-site; USD 90,000 - 105,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health plans

Dental/Vision/Life/Disability/FSA/401k

Paid sick leave

Paid time off

Monthly discretionary bonus

Job summary

Landry's Aquarium Restaurant in Denver is seeking an Executive Chef to lead a high‑volume kitchen, delivering unforgettable flavors and immersive dining experiences. You will mentor a dynamic team, ensure food quality, and drive operational efficiency in a fast‑paced environment.

You will manage back‑of‑house operations, supervise staff, and maintain cost controls while upholding high standards of sanitation.

Qualifications

• 5+ years culinary management experience, including 2+ years as Executive Chef in a full‑service, high‑volume setting.
• Strong knowledge of back‑of‑house operations, including staff supervision, inventory control and food/labor cost.
• Excellent communication, leadership and conflict resolution skills.
• Stable and progressive work history with a strong work ethic.

Responsibilities

• Lead a high‑volume kitchen and mentor a team with hands‑on, lead‑by‑example management.
• Drive guest satisfaction with a Do Whatever It Takes attitude and consistent, flavorful dishes.
• Manage labor and other cost centers through planning and execution to meet budgets.
• Oversee inventories, ordering of food and supplies, and maintain sanitation per OSHA standards.

Skills

Culinary management

Communication

Leadership

Conflict resolution

Job description

Landry's Aquarium Restaurant in Denver is seeking an Executive Chef to lead a high‑volume kitchen, delivering unforgettable flavors and immersive dining experiences. You will mentor a dynamic team, ensure food quality, and drive operational efficiency in a fast‑paced environment.

You will manage back‑of‑house operations, supervise staff, and maintain cost controls while upholding high standards of sanitation.