Job Description

We are hiring a high energy, highly creative professional Executive Chef to work at the Denver Art Museum to oversee all culinary operations for catering, and The Ponti restaurant which is contemporary, trendy, and ideal for special occasions.

Executive Chef Responsibilities:

• Supervises, coordinates and participates in activities of the culinary team
• Recognized as the technical expert, teacher and trainer for this operation and the culinary team.
• Oversees food purchasing, establishes food cost controls and offers solutions.
• Ensures quality, consistency and creativity are at the highest level while maximizing the operations personnel and resources
• Innovation and creative culinary talent

Leadership Requirements

• Proven leadership to associates to achieve goals while maintaining a high expectation to standards in regard to quality and presentation
• Communicates goals and expectations and inspires associates to achieve goals and advance their careers
• Build morale and spirit
• Demonstrate ability to lead by example
• Participative management style, lead by example
• Instill a guest service attitude in all employees

Technical Requirements:

• Creative and innovative culinary skill while meeting financial goals
• A teacher of the importance of consistency in preparation and presentation
• Thorough knowledge of safe food handling and preparation techniques
• Instill safety and sanitation habits in all associates
• Current and cutting edge on new products, presentations, and technical execution
• Strong inventory and cost control with an understanding of finding solutions
• Clear and concise written and verbal skills
• Heavy client interaction required
• Excellent organizational and time management skills
• Basic knowledge of Microsoft Word, Excel, and E-mail
• 10 years of culinary experience with no less than 6 years managerial role at a high-quality operation with focus on the highest quality catering and ala carte services.

Culinaire is an EEO

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