Executive Chef (Steakhouse)

Lotus Concepts Management; Chicago (IL); On-site; USD 70,000 - 90,000; Full time

Job summary

Lotus Concepts Management is seeking an experienced Executive Chef for their new steakhouse, Noble, in Denver. This role involves leading the culinary team, menu development, and ensuring high standards in kitchen operations. Candidates must possess significant culinary management experience and a culinary degree. Join a dynamic organization that values culinary excellence and offers growth opportunities.

Benefits

PTO

401K Plan

Health Benefits (Optional)

Daily Free Meal

Great Work Environment

Health, dental, and vision insurance

Paid time off (PTO) and holiday pay

401(k) plan with company match

Opportunities for career growth within Lotus Concepts

Qualifications

• 5+ years of culinary management experience, 3+ as an Executive Chef.
• Proficiency in both Spanish and English preferred.
• Strong understanding of food cost analysis.

Responsibilities

• Design and execute seasonal menus while maintaining quality and cost control.
• Lead and manage the kitchen staff, fostering a positive team environment.
• Ensure compliance with health and safety regulations and kitchen operations.

Skills

Leadership

Communication

Organizational skills

Creativity in menu planning

Education

Culinary degree or equivalent experience

Tools

Kitchen equipment proficiency

Food safety protocols

Job description

Company : Lotus Concepts Management

Salary : $70,000-$90,000 per year
Benefits : PTO, 401K Plan, Health Benefits (Optional), Daily Free Meal, Great Work Environment

About Us:

Lotus Concepts Management is a dynamic hospitality company operating some of Colorado’s most exciting venues, including Viewhouse, My Neighbor Felix, Wonderyard, and Belles & Boots. We're thrilled to introduce Noble, a modern steakhouse concept opening soon in Denver, CO.

Position Overview:

We are seeking an experienced and passionate Executive Chef to lead the culinary team at Noble, our newest concept, this individual must have deep knowledge of steakhouse cuisine. The Executive Chef will play a pivotal role in shaping the menu, building a high-performing back-of-house team, and ensuring the kitchen operates at the highest level of excellence and efficiency.

Key Responsibilities:

Menu Development & Execution: Design and execute innovative seasonal menus while maintaining consistent quality and cost control. Develop daily specials and ensure the use of fresh, high-quality ingredients.

Culinary Leadership: Lead, mentor, and manage the kitchen staff, including sous chefs, line cooks, prep cooks, and dishwashers. Foster a positive team environment through training, coaching, and development.

Cost & Inventory Management: Maintain food and labor costs within budgetary guidelines. Oversee food purchasing, inventory control, and vendor relationships, ensuring all stock levels meet operational needs while minimizing waste.

Kitchen Operations: Oversee day-to-day kitchen operations, ensuring compliance with health and safety regulations, sanitation standards, and food quality guidelines. Ensure all equipment is maintained in excellent working condition.

Collaboration with FOH Management: Work closely with the front-of-house team to align culinary offerings with guest preferences and feedback. Collaborate on event menus, catering needs, and special promotions.

Innovation & Trend Awareness: Stay current with food trends, culinary techniques, and new ingredients to bring fresh ideas to the menu. Encourage creative freedom while maintaining the restaurant’s brand and culinary vision.

Hiring & Staff Development: Recruit and onboard new kitchen team members. Implement training programs to ensure ongoing development and maintain a high standard of culinary excellence.

Health & Safety Compliance: Ensure the kitchen adheres to all food safety protocols, sanitation guidelines, and OSHA regulations. Lead by example in creating a safe and respectful work environment.

Guest Satisfaction: Uphold high standards of food presentation, taste, and consistency to deliver an exceptional guest experience. Respond to guest feedback and adjust menus or operations as necessary to improve satisfaction.

Qualifications:

Experience: Minimum of 5 years of culinary management experience, with at least 3 years in an Executive Chef or similar leadership role in a high-volume, high-quality restaurant.

Education: Culinary degree or equivalent experience preferred. Extensive knowledge of culinary techniques, kitchen management, and menu development required.

Proficiency in both Spanish and English is preferred

Skills:

Strong leadership, communication, and organizational skills.

Ability to work in a fast-paced environment while maintaining high attention to detail.

Proficiency in kitchen equipment and food safety protocols.

Strong understanding of food cost analysis and budgeting.

Creativity in menu planning and presentation.

Personal Attributes:

Passion for food and culinary excellence.

Ability to mentor and inspire a team.

Flexibility and problem-solving skills.

Enthusiasm for collaboration with FOH and corporate management.

Health, dental, and vision insurance

Paid time off (PTO) and holiday pay

401(k) plan with company match

Opportunities for career growth within Lotus Concepts