Executive Chef

Essential Duties

• Lead all day-to-day culinary operations for museum dining outlets and catering services.
• Develop innovative, trend-forward menus that delight guests of all ages.
• Partner with local vendors and showcase the vibrant Colorado food scene.
• Create and execute exceptional catering menus for events ranging from 20 to 2,000 guests.
• Collaborate with leadership to elevate the museum's food and beverage experience.
• Analyze costs, manage budgets, and maintain profitable food programs.
• Create and maintain recipes, production standards, and menu engineering strategies.
• Inspire, mentor, and develop a talented culinary team.
• Ensure the highest standards of food safety, sanitation, and quality.

Minimum Qualifications & Requirements

• 5 years of experience in preparation and presentation of both mainstream and high-end catering offerings.
• 3 years of experience in training and directing a culinary staff of 20-25 people.
• 1 year of experience using FOODTRAK and ESYSCO.
• Ability to work a flexible schedule, including evenings, weekends, holidays, and special events, as required by museum operations and catering business demands.
• Possession of a current ServSafe Certification or the ability to obtain certification within one month of hire.
• Demonstrated ability to lead with professionalism, adaptability, and a commitment to creating exceptional guest experiences while fostering a positive and collaborative team environment.

Minimum Qualifications

• Five or more years of progressive culinary leadership experience.
• Executive Chef, Executive Sous Chef, or high-level culinary management experience.
• High-volume restaurant, hotel, museum, convention center, or catering experience.
• Extensive experience with banquets, weddings, and large-scale catered events.
• Strong financial management skills, experience with food costing, menu engineering, inventory, and labor management.
• Exceptional communication and organizational skills.

Why the Denver Museum of Nature & Science?

• Create food experiences in one of Colorado's most iconic institutions.
• Lead a diverse culinary operation that includes a café, deli, catering, concessions, and special events.
• Partner with local businesses and celebrate Colorado's vibrant food culture.
• Innovate and bring fresh ideas to a growing and evolving food program.
• Help shape the future of hospitality within a museum that inspires curiosity and discovery every day.