Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,000.00 - $90,000.00
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 vibrant and dynamic hospitality company renowned for operating some of Colorado's most exciting and beloved venues. Their portfolio includes popular destinations such as Viewhouse, My Neighbor Felix, Wonderyard, and Belles & Boots, each known for its unique atmosphere and distinctive culinary offerings. These establishments have helped solidify Lotus Concepts Management's reputation as a leader in the hospitality industry, particularly within the Colorado region. Lotus Concepts is continually evolving its brand and expanding its reach, most recently with the introduction of Noble, a modern steakhouse concept set to open in Denver, Colorado. This venue is poised... Show More
Job Requirements
- High school diploma or equivalent
- Minimum of five years of culinary management experience
- At least three years in an Executive Chef or comparable leadership role
- Culinary degree or equivalent hands-on kitchen experience
- Proficiency in culinary techniques and kitchen operations
- Ability to manage food and labor costs effectively
- Familiarity with health, safety, and sanitation regulations
- Strong communication and leadership skills
- Ability to work in a fast-paced and dynamic environment
- Flexibility to adapt to changing priorities
- Ability to collaborate with front-of-house and corporate teams
- Proficiency in English required, Spanish proficiency preferred
Job Qualifications
- Minimum of five years of culinary management experience with at least three years in an Executive Chef or similar leadership role in a high-volume, high-quality restaurant
- Culinary degree or equivalent experience preferred
- Extensive knowledge of culinary techniques, kitchen management, and menu development
- Proficiency in both Spanish and English is preferred
- Strong leadership, communication, and organizational skills
- Ability to work in a fast-paced environment while maintaining 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 consistent quality and cost control
- Develop daily specials and ensure the use of fresh, high-quality ingredients
- Lead, mentor, and manage kitchen staff including sous chefs, line cooks, prep cooks, and dishwashers
- Foster a positive team environment through training, coaching, and development
- Maintain food and labor costs within budgetary guidelines
- Oversee food purchasing, inventory control, and vendor relationships
- Ensure compliance with health and safety regulations, sanitation standards, and food quality guidelines
- Work closely with front-of-house management to align culinary offerings with guest preferences and feedback
- Recruit and onboard new kitchen team members
- Implement training programs for ongoing staff development
- Ensure kitchen equipment is maintained in excellent working condition
- Stay current with food trends and culinary techniques
- Respond to guest feedback and adjust menus or operations to improve satisfaction
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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