Executive Chef | New American Concept | Denver, CO DTC

Job Description

Job Description

Position: Executive Chef

Compensation: $120,000–$135,000 base salary + bonus potential

Schedule: Full-time | Service-driven schedule

Benefits: Comprehensive benefits package including health coverage, paid time off, and performance-based incentives

Role Summary:

We are conducting a search for a visionary and highly skilled Executive Chef to lead the culinary program for a modern, chef-driven restaurant within a growing hospitality group.

This concept is rooted in ingredient-driven, contemporary American cuisine , drawing influence from global techniques and diverse cultural perspectives. The menu reflects a balance of precision and creativity—blending bold flavors, live-fire elements, and refined execution in a way that feels both elevated and approachable.

As the senior culinary leader, this role is responsible for setting the tone of the kitchen—driving menu evolution, operational excellence, and team performance. The Executive Chef will act as a key partner to front-of-house leadership, ensuring a cohesive and dynamic guest experience.

The ideal candidate brings a strong foundation in chef-driven environments , with the ability to balance innovation with restraint , honoring classic techniques while pushing the cuisine forward with intention.

What you bring to the table:

• Proven ability to lead high-performing kitchen teams in a quality-driven, high-volume environment
• Strong expertise in seasonal menu development , with a focus on ingredient integrity and thoughtful execution
• Experience working with live-fire cooking, raw preparations, and globally influenced techniques
• Ability to evolve menus while maintaining a clear and consistent culinary identity
• Hands-on leadership style with a commitment to consistency, presentation, and execution
• Strong financial acumen, including P&L oversight, budgeting, forecasting, and cost controls
• Experience managing inventory, purchasing, and vendor relationships with a focus on quality sourcing
• Ability to collaborate cross-functionally with front-of-house leadership to deliver a seamless guest experience
• Deep knowledge of food safety, sanitation, and operational best practices

Why you’ll love working here:

• Opportunity to lead within a modern, chef-driven concept rooted in creativity and culture
• Creative input on a menu that blends global influence with refined American technique
• Competitive compensation with performance-based bonus potential
• Support from an experienced and growth-oriented leadership team
• A culture that values craft, evolution, and thoughtful hospitality
• Platform to make a meaningful impact on both the culinary direction and guest experience

Required Work Experience:

• 5–10 years of experience in an Executive Chef or senior culinary leadership role
• Background in fine dining or elevated, chef-driven restaurant environments
• Proven track record of managing kitchen operations, team performance, and financial results
• Experience with menu development, cost controls, and high-level execution standards

Preferred Work Experience:

• Experience with live-fire cooking or open-fire techniques
• Exposure to globally influenced cuisine, including Asian, Latin, or European techniques
• Experience working within multi-unit or growth-oriented restaurant groups

Personal Qualities:

• Creative and disciplined, with a strong point of view on food
• Passionate about ingredient-driven cuisine and continuous evolution
• Collaborative leader who values team development and culture
• Detail-oriented with a commitment to excellence
• Adaptable, grounded, and energized by a dynamic environment