Job Title: Task Force Executive Chef
Location: Denver, Colorado, United States
Reports to: Vice President of Food, Beverage, & Procurement
Pay Range: $80,000 - $90,000
Job Summary: The Task Force Executive Chef oversees food purchasing and preparation across multiple properties, supporting various hotel food service outlets and events. This role involves frequent travel to different locations, maintaining culinary standards, supervising kitchen staff, and collaborating with departments to deliver high-quality dining experiences while managing food costs and ensuring health and safety compliance.
Essential Functions and Duties:
1. Oversee daily kitchen operations, including food preparation, menu planning, and staff supervision.
2. Ensure food quality meets culinary standards and exceeds guest expectations.
3. Control food costs by managing inventory, purchasing, and minimizing waste.
4. Train, mentor, and provide feedback to kitchen staff to maintain consistent quality.
5. Ensure compliance with health, safety, and sanitation regulations.
6. Collaborate with departments to plan and execute special events, banquets, and other food service needs.
7. Develop and update menus, incorporating seasonal ingredients and current trends.
8. Conduct regular inspections of kitchen equipment and workstations for cleanliness and efficiency.
9. Maintain relationships with vendors to source high-quality ingredients.
10. Monitor kitchen performance and implement improvements to enhance efficiency.
11. Work closely with the Director of Food & Beverage to meet financial and operational goals.
12. Ensure all kitchen operations align with the hotel’s brand standards and guest satisfaction goals.
Required Experience, Education, and Skills:
1. Bachelor’s degree in Culinary Arts or a related field, or equivalent culinary management experience.
2. Minimum of 5 years of experience as an Executive Chef or in a similar leadership role.
3. Expertise in food preparation, presentation, and menu development.
4. Strong knowledge of food safety, sanitation, and health regulations.
5. Proven ability to manage food costs, control budgets, and optimize profitability.
6. Excellent leadership and communication skills for managing kitchen staff.
7. Ability to work in a fast-paced environment, handling multiple tasks with attention to detail.
8. Must be willing to travel 90% of the time.
9. Primarily indoor work in kitchen and office settings.
10. Frequent exposure to kitchen equipment, heat, and cleaning chemicals.
11. Ability to stand and walk for extended periods during food prep and service.
12. Capable of lifting and carrying up to 50 lbs.
13. Flexibility to work evenings, weekends, and holidays as needed.
Other Duties: This job description is not exhaustive; duties and responsibilities may change with or without notice.
Equal Employment Opportunity: Stonebridge is committed to equal opportunity employment and does not discriminate based on race, color, religion, sex, pregnancy, national origin, age, marital status, sexual orientation, veteran status, disability, or medical condition. Reasonable accommodations will be provided for disabled team members.
Resumes and applications will be evaluated based on qualifications and ability to meet the role’s requirements.
Application Deadline: The position will close 30 days from the original posting date, which is August 12, 2025.
Additional Benefits: Stonebridge offers comprehensive benefits including medical, dental, vision, PTO, 401(k) matching, wellness support, life and disability coverage, savings accounts, tuition aid, and travel and lodging perks.
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