Executive Chef

Antithesis at the Royal Gorge Mansion, a distinctive culinary destination set within a historic 1880s estate in the Royal Gorge region of Colorado, is seeking an accomplished and visionary Executive Chef/Food & Beverage Director to lead its opening and ongoing operations. Nestled at the mouth of the iconic Royal Gorge canyon, the property offers a one-of-a-kind setting where history, natural beauty, and elevated hospitality converge. Antithesis is designed to deliver a lively, high-quality dining experience complemented by a strong events and social component, all within an atmosphere that celebrates connection and memorable moments. This is a unique opportunity for a culinary leader who brings creativity, operational discipline, and a collaborative spirit, and who is energized by building a program from the ground up while shaping a destination experience rooted in quality, authenticity, and gracious hospitality.

ABOUT ROYAL GORGE ROUTE RAILROAD:

Welcome to old-world grandeur with comfy, sumptuous updates that celebrate the spirit of good times, delicious food, and great friends. We’ve designed a space and a place where top-rated, lively dining experiences unfold, inside and out. This is where people connect and indulge in every detail, every moment – in a truly special, historic destination, in total comfort and style.

Launching in 2026, our brand-new Antithesis restaurant lives within the historic Royal Gorge Mansion (formerly the Robison Mansion, built in the 1880s). Located in the Royal Gorge Region, Colorado (Cañon City), situated north of Westcliffe and east of Salida, Antithesis and the Royal Gorge Mansion are perfectly positioned at the mouth of THE Royal Gorge canyon on a pristine historic 4-acre property enclosed by a stunning circa-1880 iron fence with upwards of 80 trees, an historic fountain surrounded by cozy firepits and beautifully maintained grounds.

POSITION OVERVIEW

Antithesis at the Royal Gorge Mansion, menu development at Royal Gorge Route Railroad and Caboose Café.

Full-Time | Year-round Operation | Upscale Casual + Private Events

The Executive Chef/Food and Beverage Director (Chef and B) is responsible for all aspects of the Culinary Operation, including food production in the restaurant, banquet functions, and other outlets. The Executive Chef will collaborate with RGRR Train and Caboose F&B Director, Food & Beverage, and Events leadership. The Chef and B will serve as the culinary expert with a positive attitude and enthusiasm for teamwork. A readiness to thrive under pressure is a must. The Chef and B also monitors the property’s food and labor budgets and maintains the highest professional food quality and sanitation standards.

RESPONSIBILITIES

• Oversees all food production, including that sold in the restaurant, banquet functions, and other outlets.
• Develops unique and cuisine-appropriate menus, food purchase specifications, and recipes.
• Collaborates with the Director of Food & Beverage, with the support of the General Manager, to set item prices.
• Stays current on developing trends in the restaurant industry.
• Maintains the kitchen and surrounding areas in conditions that meet the company standards and health code regulations.
• Develops and monitors food and labor costs and budgets for the restaurant and outlets.
• Monitors inventory and purchasing supplies and food from approved vendors.
• Hires, trains, and supervises Antithesis kitchen staff.
• Maintains the highest professional food quality and sanitation standards.

JOB DUTIES

• Exhibits and practices the Royal Gorge Route Railroad values: COLLABORATIVE, GRACIOUS, PASSIONATE, and TRUSTWORTHY towards all employees, guests, and vendors while overseeing operations daily.
• Evaluates the work of the Antithesis culinary BOH Staff.
• Schedules and coordinates the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical, technically correct, and within budgeted labor cost goals.
• Approves the requisition of products and other necessary food supplies.
• Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times.
• Establishes controls to minimize food and supply waste and theft.
• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
• Develops standard recipes and techniques for food preparation and presentation that help assure consistently high quality and minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Evaluates food products to ensure that quality standards are consistently attained.
• Attends Food & Beverage staff and management meetings.
• Provides training and professional development opportunities for all kitchen staff.
• Ensures that representatives from the kitchen attend service lineups and meetings.
• Periodically visits the dining area when it is open to welcome guests.
• Undertakes special projects as requested by the General Manager.
• Lead all culinary operations for a 50-seat upscale casual restaurant.
• Oversee food and beverage performance across restaurant + events.
• Design seasonal menus and event offerings.
• Control food cost, labor targets, and vendor relationships.
• Recruit, train, and develop BOH talent.
• Collaborate with ownership on concept direction and guest experience.
• Maintain elevated service standards aligned with a destination brand.
• Menu leadership across Royal Gorge Route Railroad and Caboose Cafe dining experiences.

ESSENTIAL QUALIFICATIONS

• High school diploma or GED required.
• Culinary school, technical school, or culinary arts graduate preferred.
• Substantial experience in the culinary arts with 10 years minimum as Executive Chef/Chef de cuisine.
• Expansive knowledge of food and beverage, with the ability to effectively develop seasonal menus that offer variety and satisfaction for guests.
• Extensive market and industry knowledge and awareness of current and future trends.
• Experience maintaining high levels of sanitation, adhering to local food codes, maintaining accurate food costs, controlling labor costs, and maintaining a professional work environment.
• Must possess strong leadership skills and the ability to develop effective teams.
• Strong oral and written communication skills are required.
• Ability to analyze data and develop appropriate action plans.
• Computer literacy with proficient skills in Microsoft Programs such as Word and Excel.
• Must have the ability to work as a team member.
• ServSafe certified.

PHYSICAL DEMANDS:

• Work tasks are performed both indoors and outdoors, and in both extreme heat and cold temperatures.
• Ability to stand and walk for up to 12 hours.
• Must be able to lift 50 lbs.
• Must be able to exert a well-paced ability to reach different outlets and other departments on a timely basis.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability, and visual acuity.
  

REPORTS STRUCTURE

• Reports to: Ownership/ General Manager
• Manages and supervises: Chef de cuisine- Antithesis, Sous Chefs, BOH Staff

COMPENSATION & BENEFITS

• Salary Range: $115,000-$120,000 annually, commensurate with experience.
• Performance Bonus: Up to 10% annually based on food cost control, labor targets, revenue milestones, and guest experience metrics.
• Paid Health, Dental, Vision & Life Insurance for employee and immediate family activated at starting date.
• PTO.
• Up to 8% 401K employer match.
• Initial, short-term housing available, potential relocation assistance
• 5-day operating week (Antithesis will be closed Monday & Tuesday) for lunch and dinner services.
• Opportunity for long-term growth and potential profit participation.

PROPERTY DETAILS

The Antithesis Brand:

• Historic mansion setting with strong culinary destination potential.
• Integrated wedding and event revenue stream.
• Committed ownership invested in quality.
• 5-day operating week.
• Scratch kitchen, local producer-driven concept with room to grow.
• RGRR and Antithesis operate year-round, including nights, weekends, and holidays.