Executive Chef - Upscale Italian Dining

Restaurant Zone Recruiting; Denver (CO); On-site; USD 120,000 - 170,000; Full time

Job summary

The Executive Chef role at Restaurant Zone Recruiting is an on-site leadership position in a Denver-area upscale Italian restaurant. You will oversee all back-of-house operations, drive food quality, cost control, and menu development, and mentor a culinary team to deliver exceptional guest experiences.

Reporting to the General Manager, you will manage labor, inventory, safety compliance, and daily operations while maintaining high culinary standards and a collaborative kitchen culture.

Qualifications

• Previous experience as an Executive Chef in an Italian upscale restaurant.
• Strong background in upscale restaurant operations, preferably Italian cuisine or a comparable full service dining concept.
• Expertise in menu development, food costing, inventory management, and kitchen operations.
• Proven ability to lead, train, and retain a high performing culinary team.
• Knowledge of food safety, sanitation, and health regulations.
• Strong leadership, communication, organizational, and problem solving skills.
• Ability to work hands on during busy service periods and maintain a flexible schedule, including evenings, weekends, and holidays.

Responsibilities

• Develop and update menus that reflect the upscale Italian dining concept and seasonal ingredients.
• Maintain consistent food quality, presentation, recipes, and portion standards.
• Manage food costs, purchasing, inventory, and waste reduction.
• Ensure all kitchen operations run efficiently and meet established standards.
• Create employee schedules at least two weeks in advance while maintaining staffing and labor cost targets.
• Monitor food and labor costs and implement corrective measures.
• Oversee inventory, invoices, ordering, and required financial reports.
• Recruit, train, coach, and develop kitchen employees and Sous Chefs.
• Maintain training programs, evaluations, and onboarding procedures.
• Foster a professional, respectful, and accountable work environment.
• Ensure every kitchen station is staffed by qualified and trained employees.
• Ensure compliance with food safety, sanitation, and health regulations.
• Maintain a clean, organized, and well equipped kitchen.
• Ensure equipment is properly maintained and address maintenance issues promptly.
• Partner with General Manager and FOH team to deliver excellent food and service.
• Accommodate guest requests and resolve food quality concerns.
• Maintain communication with employees, management, ownership, and suppliers.
• Participate in management meetings and contribute to operational improvement.

Skills

Executive leadership

Team leadership

Menu development

Food cost control

Food safety

Communication

Problem solving

Flexible schedule

Hands-on service

Job description

The Executive Chef oversees all back of house operations, ensuring exceptional food quality, consistent execution, efficient kitchen management, team development, and profitability. Working closely with the General Manager and Sous Chefs, this hands on leader will maintain culinary standards, improve operating procedures, and deliver an outstanding guest experience.

Key Responsibilities

Menu Development and Culinary Operations

• Develop and update menus that reflect the upscale Italian dining concept and seasonal ingredients.
• Maintain consistent food quality, presentation, recipes, and portion standards.
• Manage food costs, purchasing, inventory, and waste reduction.
• Ensure all kitchen operations run efficiently and meet established standards.

Labor and Financial Management

• Create employee schedules at least two weeks in advance while maintaining appropriate staffing and labor cost targets.
• Monitor food and labor costs and implement corrective measures when necessary.
• Oversee inventory, invoices, ordering, and required financial reports.

Team Leadership and Training

• Recruit, train, coach, and develop kitchen employees and Sous Chefs.
• Maintain effective training programs, performance evaluations, and onboarding procedures.
• Foster a professional, respectful, and accountable work environment.
• Ensure every kitchen station is staffed by qualified and properly trained employees.

Food Safety and Facility Maintenance

• Ensure compliance with food safety, sanitation, and health department regulations.
• Maintain a clean, organized, and well equipped kitchen.
• Ensure equipment is properly maintained and address maintenance issues promptly.

Guest Experience and Collaboration

• Partner with the General Manager and front of house team to deliver excellent food and service.
• Accommodate reasonable guest requests and resolve food quality concerns.
• Maintain effective communication with employees, management, ownership, and suppliers.
• Participate in regular management meetings and contribute to continuous operational improvement.

Qualifications and Experience

• Previous experience as an Executive Chef in an Italian upscale restaurant
• Strong background in upscale restaurant operations, preferably Italian cuisine or a comparable full service dining concept.
• Expertise in menu development, food costing, inventory management, and kitchen operations.
• Proven ability to lead, train, and retain a high performing culinary team.
• Knowledge of food safety, sanitation, and health regulations.
• Strong leadership, communication, organizational, and problem solving skills.
• Ability to work hands on during busy service periods and maintain a flexible schedule, including evenings, weekends, and holidays.

Work Schedule and Performance Expectations

This is a hands on leadership position requiring an average of 50 or more hours per week, including peak service periods, weekends, holidays, and special events as needed.

Performance will be evaluated based on food quality, guest satisfaction, food and labor cost control, team performance, operational efficiency, and overall profitability.

The Executive Chef must lead by example, demonstrate professionalism and accountability, maintain high culinary standards, and create a positive environment for employees and guests. The successful candidate will be committed to operational excellence, genuine hospitality, and continuous improvement.