Executive Chef

Centennial, CO, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Exact $84,870.00

Work Schedule

Flexible

Benefits

Medical insurance

Dental Insurance

Life insurance

Paid Time Off

Paid holidays

401(k) Plan

Job Description

Lyric at RidgeGate, a new community by Shea Homes located in South Metro Denver, Colorado, represents an eclectic lifestyle surrounded by nature and energetic community culture. This unique neighborhood features amenities such as a fitness center, coffee house, signature restaurant, swimming facilities, and social lounging areas, all designed to foster a vibrant and engaged community environment. Lyric at RidgeGate combines nature’s tranquility with modern conveniences, providing residents with a highly sought-after living experience. The community is managed and supported by the BlueStar Resort & Golf group, an established hospitality entity known for delivering exceptional culinary and guest services in the Denver area.

The Executive Chef role at Lyric at RidgeGate is a crucial leadership position that involves overseeing the strategic planning and daily operations of multi-outlet kitchens within the community. Reporting directly to the Director of Food & Beverage, the Executive Chef is responsible for ensuring culinary excellence and operational efficiency across all food service outlets. This full-time position offers an annual salary of $84,870 and includes comprehensive benefits such as medical, dental, and life insurance plans available from the first month of full-time employment, paid time off accrual at a rate of 120 hours per year, seven paid holidays annually, and eligibility to participate in the company’s 401(k) plan.

In this role, the Executive Chef will lead a talented kitchen management team and culinary staff, driving innovation in menu development and maintaining the highest food quality standards. The position demands a strategic mindset, adeptness at forecasting inventory and budgeting, and strong resource planning skills to optimize operations and control food costs. Additionally, responsibilities extend to creating a collaborative and productive work environment through effective team leadership, coaching, and employee development initiatives. The Executive Chef is also expected to foster positive customer relations by engaging proactively with team members, guests, suppliers, and contractors.

The position requires a hands-on leader who models the company’s core values of honesty, integrity, respect, teamwork, and competitive spirit. The Executive Chef will play an integral role in maintaining BlueStar Resort & Golf’s reputation by consistently delivering an exceptional culinary experience. Key duties include menu planning, managing weekly inventory and labor tracking, creating reports and guides for kitchen operations, and ensuring compliance with safety and hygiene standards. The role also involves participating in industry events such as culinary exhibitions and educational seminars to stay current with market trends and innovative culinary practices.

Working at Lyric at RidgeGate involves a dynamic and fast-paced environment where continuous improvement and creative openness are encouraged. The successful candidate will need to manage multiple priorities effectively under pressure, demonstrating excellent communication and problem-solving skills. The position demands physical stamina to work in both indoor and occasional outdoor kitchen settings, requiring the ability to lift up to 50 pounds and the flexibility to work evenings and weekends when necessary.

Overall, this Executive Chef opportunity offers a rewarding career path in a prestigious community setting, backed by the solid support of BlueStar Resort & Golf. With a focus on culinary excellence, team development, and customer satisfaction, this role is ideal for an experienced kitchen leader seeking to make a significant impact in a thriving and beautifully appointed community environment.

Job Requirements

High school diploma or equivalent preferred
minimum two years experience as Executive Chef or Kitchen Manager or equivalent
one to three years experience supervising a team of managers or supervisory role
current Food Handlers card
computer literate with working knowledge of Microsoft Office including Excel
ability to read and analyze food service industry periodicals
ability to understand standardized recipe format
problem-solving skills
ability to write routine reports and correspondence
strong verbal communication skills
ability to calculate food costs and menu pricing
must have strategic planning, decision-making, and employee development skills
ability to work under pressure and balance multiple priorities
must be able to achieve high work standards with attention to detail
demonstrate initiative and independent decision-making skills
ability to work flexible schedule including evenings and weekends

Job Qualifications

High School diploma or equivalent preferred
minimum two years experience as Executive Chef or Kitchen Manager or equivalent combination of education and experience
one to three years experience supervising a team of managers or supervisory role
American Culinary Federation certification of Certified Chef de Cuisine or higher preferred
current Food Handlers card
computer literate with Microsoft Office knowledge including Excel
ability to read and interpret food service industry periodicals
ability to understand standardized recipe format
proficient in problem solving and report writing
excellent verbal communication skills
ability to calculate food costs, menu pricing, and understand profit and loss
strategic planning and change management skills
strong decision-making, delegation, communication, time management, and employee development skills
high attention to detail and timeliness
initiative and sound independent judgment
flexible schedule for evenings and weekends

Job Duties

Communicate core values and mission to support company goals
manage kitchen operations including inventory forecasting, budgeting, menu and food planning, administrative tasks, and waste management
develop positive customer relations through proactive interactions
build a talented and creative kitchen team and offer an innovative menu
plan menus, create purchase orders, ensure food safety and quality
control food costs while maintaining high standards
manage weekly inventory and labor tracking
write reports, order guides, production and clean-up guides
execute budgets daily, monthly, annually
meet with kitchen staff to plan and gather feedback
create an enjoyable and productive work environment
define and develop achievable goals for team members
provide ongoing development and assist in culinary certifications
hire, manage, train, and schedule kitchen team
appraise team member performance
supervise staff aligning with company policies
create a safe, clean, collaborative work environment
represent company professionally
maintain standards of excellence and pursue continual improvement
attend culinary exhibitions and seminars
perform additional assigned duties