Executive Chef

About The Opportunity At the historic The Mining Exchange Hotel, we are seeking an innovative and passionate Executive Chef to lead the culinary vision for one of Colorado Springs’ most iconic luxury hospitality destinations. This is an exciting opportunity for a dynamic culinary leader to shape and elevate the hotel’s food and beverage program, delivering exceptional dining experiences that reflect creativity, quality, and operational excellence. As Executive Chef, you will oversee all culinary operations across the property, including restaurant service, banquets, private events, in‑room dining, and seasonal programming. You will be responsible for menu development, kitchen leadership, cost control, food quality standards, team development, and ensuring every guest experience reflects the sophistication and high standards of The Mining Exchange. This role requires a strategic and hands‑on leader with a passion for hospitality, strong financial acumen, and the ability to inspire and mentor a high‑performing culinary team. The ideal candidate brings a proven track record of success in luxury hotel or upscale dining environments, a commitment to culinary innovation, and a deep understanding of creating memorable guest experiences through exceptional food and service. Joining The Mining Exchange means becoming part of a team dedicated to redefining luxury hospitality in downtown Colorado Springs while honoring the property’s rich history and unique character. This is more than a leadership role—it is an opportunity to make a lasting impact on the culinary identity of a landmark destination. About The Hotel Mining Exchange Hotel was built in 1902 as a stock exchange for local mining companies, The Mining Exchange Hotel offers a one‑of‑a‑kind experience in the heart of downtown Colorado Springs. Our elegant, yet casual public spaces, and guestrooms are all newly renovated. Job Role The Executive Chef is responsible for all culinary operations within the kitchen(s). This includes creating and updating menus to maximize profitability while minimizing waste, developing and testing recipes, monitoring guest satisfaction, maintaining inventory of kitchen supplies and food products, and ensuring full compliance with all local, state, and federal health and safety regulations. The Executive Chef is also accountable for maintaining the highest standards of food quality, consistency, and presentation across all food and beverage outlets. Responsibilities Manage and direct the preparation, production, and presentation of all food across all restaurant and hotel venues. Maintain full compliance with all local Health Department food preparation codes, regulations, and safety standards. Ensure all required food handling certifications, licenses, and training are completed and maintained by all kitchen team members. Hire, train, supervise, schedule, and actively participate in the development of chefs, cooks, and kitchen team members to ensure alignment with quality standards, productivity goals, cost controls, and forecasted business needs. Communicate clearly and professionally with guests and team members to promote food offerings and ensure service excellence. Evaluate guest and team feedback, make informed decisions, and implement improvements to enhance food quality and service delivery. Maintain strong working relationships with all hotel departments to ensure smooth and efficient operations and exceptional guest service. Monitor staff performance, food quality, and production flow; implement corrective action and continuous improvement strategies as needed. Design, create, and execute innovative menus and individual dishes for all outlets based on current culinary trends, regional preferences, and financial performance goals. Develop specialized menus for banquets, events, and themed functions in alignment with client expectations and budgetary requirements. Collaborate with the Director of Food & Beverage and/or Corporate Culinary leadership on menu development, revisions, and new offerings. Conduct regular audits of food storage, inventory, and storeroom organization to ensure quality control and compliance with FIFO (First In, First Out) procedures. Monitor and control high‑value food items, including premium proteins, to reduce waste and maintain cost efficiency. Ensure full compliance with food safety, sanitation, ergonomics, emergency response, injury prevention, and hazard communication programs. Assist in developing and managing annual food budgets and controlling operational expenditures in partnership with Food & Beverage leadership. Foster a culture of professionalism, teamwork, and continuous improvement within the kitchen. Drive menu innovation based on market trends, guest preferences, and financial performance targets. Ensure consistency in food quality, presentation, and portion control across all outlets. Partner with Food & Beverage leadership to align culinary operations with overall business strategy and revenue goals. Maintain proper inventory controls, storage practices, and food cost management systems. Ensure banquet and special event menus are executed within agreed budgets and quality expectations. Basic Qualifications & Skills Two to four‑year college degree or equivalent education/experience. 5+ years experience in restaurant kitchen(s) 1+ years experience in restaurant supervisory/leadership role responsible for financials, menu development, and personnel related matters Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Successful completion of criminal background check Desired Qualifications & Traits Culinary education degree Previous authentic Italian Restaurant Executive Chef experience Prior kitchen experience in hotel/resort industry Understanding of sanitation‑related issues and knowledge of precautions necessary to ensure a clean food preparation environment Proven teamwork Projects professional image that inspires trust and confidence Enthusiastic and positive energy Skills and Abilities Ability to perform critical analysis and manage a wide range of information. Requires advanced knowledge of business and management principles and practices involved in strategic planning, resource allocation, leadership technique, production methods, and coordination of people and resources. Possess excellent oral, written and presentation skills. Ability to delegate, manage manpower and organize complex projects and establishes priorities consistent with department/hotel objectives. Listen effectively. Operate department within the guidelines of the Foundation Document. Communicate to both, guests, and fellow associates, professionally and positively. Physical Requirements Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Job Type Full Time-Exempt Compensation $80k-to$100k salary range - annually paid on a biweekly basis Benefits 401(k) 401(k) matching Dental insurance Disability insurance Employee assistance program Flexible spending account Health insurance Life insurance Paid time off Vision insurance Hospital indemnity insurance #J-18808-Ljbffr