Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,000.00 - $90,000.00
Work Schedule
Standard Hours
Benefits
Paid Time Off
401k plan
health benefits
Dental Insurance
Vision Insurance
Daily free meal
Great work environment
Job Description
Lotus Concepts Management is a prominent hospitality company based in Colorado, known for operating some of the state’s most innovative and popular venues, including Viewhouse, My Neighbor Felix, Wonderyard, and Belles & Boots. Their commitment to creating exceptional dining experiences and vibrant environments has made them a notable player in the restaurant and hospitality sector. Lotus Concepts Management continually expands its portfolio with unique and exciting concepts designed to appeal to diverse clientele throughout Colorado. The company values creativity, quality, and operational excellence, making it a sought-after employer within the local hospitality industry.
Currently, Lotus Concepts Management is launchin... Show More
Currently, Lotus Concepts Management is launchin... Show More
Job Requirements
- Minimum of 5 years experience in culinary management
- At least 3 years in a leadership role such as executive chef
- Culinary degree or equivalent experience preferred
- Proficiency in Spanish and English preferred
- Strong leadership and organizational skills
- Ability to work in fast-paced environments
- Knowledge of kitchen equipment and food safety protocols
- Understanding of food cost and budgeting
- Creativity in menu planning
- Passion for culinary arts
- Ability to mentor others
- Flexibility and problem-solving abilities
- Willingness to collaborate with other departments
Job Qualifications
- Minimum of 5 years of culinary management experience with at least 3 years in an executive chef or similar leadership role
- Culinary degree or equivalent experience preferred
- Extensive knowledge of culinary techniques, kitchen management, and menu development
- Proficiency in both Spanish and English preferred
- Strong leadership, communication, and organizational skills
- Ability to work in a fast-paced environment with high attention to detail
- Proficiency in kitchen equipment and food safety protocols
- Strong understanding of food cost analysis and budgeting
- Creativity in menu planning and presentation
- Passion for food and culinary excellence
- Ability to mentor and inspire a team
- Flexibility and problem-solving skills
- Enthusiasm for collaboration with front-of-house and corporate management
Job Duties
- Design and execute innovative seasonal menus while maintaining quality and cost control
- Lead, mentor, and manage kitchen staff including sous chefs, line cooks, prep cooks, and dishwashers
- Maintain food and labor costs within budgetary guidelines and oversee food purchasing and inventory control
- Ensure compliance with health and safety regulations and maintain sanitation standards
- Collaborate with front-of-house management on event menus, catering needs, and promotions
- Stay current with food trends and culinary techniques to bring fresh ideas to the menu
- Recruit, onboard, and implement training programs for kitchen staff
- Ensure adherence to food safety protocols and lead by example on health and safety compliance
- Uphold high standards of food presentation and guest satisfaction and respond to guest feedback
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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