About this opportunity
COREcruitment Ltd lists this Executive Chef opportunity in denver, Colorado. Review the employer’s description below for duties, qualifications and application requirements.
Job description
Executive Chef Location: Denver, Colorado
Salary: $110,000 – $120,000 + PTO + 401K + Benefits + Relocation
Position Overview
I am hiring on behalf of a private club in Denver, Colorado, seeking an experienced Executive Chef to lead its culinary operations and continue to elevate its food and beverage offering. This is an upper-mid-level club with approximately $2+ million in annual F&B revenue, a strong family-oriented membership, and a particularly busy poolside dining operation.
The Executive Chef will oversee a predominantly à la carte operation, with approximately 80% of the business coming from à la carte dining. This is an excellent opportunity for a hands-on culinary leader who can deliver high-quality food, develop a strong team, and create an exceptional dining experience for members and their families.
Key Responsibilities
Oversee all culinary operations, including à la carte dining, poolside food service, banquets, and special events.
Lead, train, mentor, and develop a high-performing culinary team.
Create and execute menus that reflect member preferences, seasonal ingredients, and current culinary trends.
Maintain consistent food quality, presentation, and service standards across all outlets.
Manage food purchasing, inventory, vendor relationships, and food cost controls.
Oversee labor scheduling, staffing levels, and departmental budgets.
Monitor financial performance and implement strategies to improve profitability.
Ensure compliance with all food safety, sanitation, and health regulations.
Build strong relationships with club leadership and respond to member feedback.
Develop culinary offerings that appeal to families and enhance the overall member experience.
Qualifications
Proven experience as an Executive Chef or senior culinary leader within a private club, upscale restaurant, or resort environment.
Strong background in à la carte dining and high-volume food service operations.
Experience managing food costs, labor budgets, and overall departmental financial performance.
Demonstrated ability to recruit, lead, and develop a strong culinary team.
Excellent organizational, communication, and leadership skills.
Ability to manage a busy seasonal poolside operation alongside core dining services.
Culinary degree or formal culinary training preferred.
ServSafe certification or equivalent food safety certification preferred.
Who can apply
Review the original listing for work authorization, qualifications and employer requirements.