Executive Chef

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.