We are seeking an Executive Chef to join our team at Lotus Concepts Management in Denver, Colorado. This role involves overseeing all culinary operations, ensuring the highest quality of food, presentation, and consistency.

The Executive Chef will be responsible for:

• Menu Development & Execution: 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.
• Culinary Leadership: Lead, mentor, and manage the kitchen staff, including sous chefs, line cooks, prep cooks, and dishwashers. Foster a positive team environment through training, coaching, and development.
• Cost & Inventory Management: Maintain food and labor costs within budgetary guidelines. Oversee food purchasing, inventory control, and vendor relationships, ensuring all stock levels meet operational needs while minimizing waste.
• Kitchen Operations: Oversee day-to-day kitchen operations, ensuring compliance with health and safety regulations, sanitation standards, and food quality guidelines. Ensure all equipment is maintained in excellent working condition.
• Collaboration with FOH Management: Work closely with the front-of-house team to align culinary offerings with guest preferences and feedback.
• Innovation & Trend Awareness: Stay current with food trends, culinary techniques, and new ingredients to bring fresh ideas to the menu.
• Hiring & Staff Development: Recruit and onboard new kitchen team members. Implement training programs to ensure ongoing development and maintain a high standard of culinary excellence.
• Health & Safety Compliance: Ensure the kitchen adheres to all food safety protocols, sanitation guidelines, and OSHA regulations.
• Guest Satisfaction: Uphold high standards of food presentation, taste, and consistency to deliver an exceptional guest experience.

• PTO.
• 401K Plan.
• Health Benefits (Optional).
• Daily Free Meal.
• Great Work Environment.

• Minimum of 5 years of culinary management experience.
• At least 3 years in an Executive Chef or similar leadership role.
• Culinary degree or equivalent experience preferred.
• Strong leadership, communication, and organizational skills.
• Proficiency in kitchen equipment and food safety protocols.
• Creativity in menu planning and presentation.
• Fluency in both Spanish and English preferred.