Executive Chef - Guard and Grace Denver

Title: Executive Chef

FLSA: Exempt

Reports to: Director of Operations/ General Manager

Job Description

We are an Ultra-Modern and growing Chef-Driven concept looking for a passionate Executive Chef self-motivated who can thrive in a competitive and successful Restaurant Group! The ideal candidate knows the restaurant business inside and out, understands the local market, and has a history of success within this small world of Fine Dining.

Senior leader accountable for the success of the kitchen operation overall assuming the role of liaison between all dining room operations and culinary staff. Have a vast knowledge of a variety of cuisines and cooking techniques, as well as passion for delivering an exceptional guest dining experience.

Duties include

Principal Duties

Menu development, budgeting, forecasting, purchasing, and procurement, P&L statement review, labor, food cost, upholding hygiene and sanitation standards while providing a vision on all financial responsibilities of the restaurant.

Responsibilities

• Oversee the daily operations of the kitchen, including food preparation, cooking, and presentation
• Develop and create new menu items based on seasonal ingredients and customer preferences
• Ensure that all dishes are prepared and served according to established recipes and quality standards
• Manage inventory and control food costs by minimizing waste and utilizing efficient ordering practices
• Train and supervise kitchen staff, including chefs, cooks, and other culinary team members
• Collaborate with the restaurant management team to plan and execute special events or promotions
• Maintain a clean and organized kitchen environment, following all health and safety regulations

Skills

• Proven experience (5-10 years) as an Executive Chef or similar role in a high-volume establishment/fine dining.
• Extensive knowledge of culinary techniques, flavor profiles, and food presentation
• Strong leadership skills with the ability to motivate and inspire a team
• Excellent communication and interpersonal skills to effectively interact with staff and customers
• Ability to work in a fast-paced environment while maintaining attention to detail
• Creativity and innovation in menu development and recipe creation
• Knowledge of food safety regulations and best practices
• Able to withstand changes in temperature, occasional smoke, steam and heat and work in a confined area
• Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste texture, temperature and presentation and preparation
• Proficient in restaurant management software, including:

1. Restaurant365

2. Toast

3. HotSchedules

• Strong working knowledge of managing a declining budget to control operating expenses, including linen, supplies, and all food purchases

Physical Requirements

• Ability to stand and walk for extended periods (up to 8 hours or more)
• Must be able to lift and carry up to 25 lbs
• Comfortable working in a fast-paced environment that requires frequent movement, bending, and reaching
• Strong visual and auditory acuity to effectively monitor and respond to guest and team needs in real time
• Capable of working occasional outdoor events, including in varying weather conditions
• Willingness to travel between locations as required

EEO Statement

TAG Restaurant Group is an Equal Opportunity Employer. We are committed to an inclusive and diverse workforce and encourage applicants of all backgrounds, including but not limited to race, color, religion, gender, gender identity, sexual orientation, national origin, disability,

Pay: $120,000.00 - $150,000.00 per year

Benefits

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Referral program
• Retirement plan
• Vision insurance

Work Location: In person