Executive Chef - The Eddy Taproom & Hotel

The Eddy Taproom & Hotel; Golden (CO); On-site; USD 75,000 - 78,000; Full time

Job summary

A leading hotel in Colorado seeks an Executive Chef to oversee culinary operations. Responsibilities include menu development, staff management, and maintaining high standards of food quality and safety. Ideal candidates will have 3+ years of experience and strong leadership skills, with a salary ranging from $75,000 to $78,000 annually.

Benefits

Medical, dental, and vision insurance

Life and disability insurance

Flexible spending account

Paid time off

401(k) plan with company match

Qualifications

• 3+ years of culinary experience, preferably in supervisory roles.
• Excellent communication and organizational skills.
• Ability to work flexible hours, including weekends and holidays.

Responsibilities

• Lead and supervise the culinary team, including hiring and training.
• Develop menus and ensure high food quality.
• Maintain health and safety standards in the kitchen.

Skills

Menu development

Food safety

Cost control

Leadership

Team management

Communication

Organizational skills

Problem-solving

Tools

Microsoft Office

POS systems

Job description

Executive Chef - The Eddy Taproom & Hotel

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Overview

The Executive Chef oversees culinary staff to ensure quality food planning, preparation, and presentation across all outlets and banquets, meeting OSHA and hotel standards.

Responsibilities

• Lead and supervise culinary team members, including hiring, training, scheduling, and performance management.
• Ensure high standards of customer service and food quality.
• Develop menus based on current trends and regional tastes; create special banquet menus.
• Maintain health, safety, and cleanliness standards in the kitchen.
• Monitor food costs and inventory levels monthly.
• Coordinate with hotel management on budget and operational needs.

Qualifications

• 3+ years of culinary experience, preferably in a supervisory role within a similar-sized operation.
• Excellent communication, organizational, and problem-solving skills.
• Ability to work flexible hours, including weekends and holidays.

Skills and Abilities

• Knowledge of menu development, food safety, and cost control.
• Ability to operate kitchen equipment safely and efficiently.
• Strong leadership and team management skills.
• Proficiency with Microsoft Office and POS systems.

Physical and Other Requirements

Must be able to stand, walk, and work in hot/cold environments; accommodations available for disabilities.

Compensation and Benefits

Salary: $75,000 - $78,000 annually. Benefits include medical, dental, vision, life, disability, flexible spending, paid time off, and a 401(k) plan with company match.

Application Deadline

This posting closes on 07/31/2025, or until the position is filled.