Executive Chef (Steakhouse)

About the role

Lotus Concepts Management is a dynamic hospitality company operating some of Colorado’s most exciting venues, including Viewhouse, My Neighbor Felix, Wonderyard, and Belles & Boots. We're thrilled to introduce Noble, a modern steakhouse concept opening soon in Denver, CO.

Key Responsibilities

• • 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.
• Collaborate on event menus, catering needs, and special promotions.
• Innovation & Trend Awareness
• Stay current with food trends, culinary techniques, and new ingredients to bring fresh ideas to the menu.
• Encourage creative freedom while maintaining the restaurant’s brand and culinary vision.
• 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.
• Lead by example in creating a safe and respectful work environment.
• Guest Satisfaction
• Uphold high standards of food presentation, taste, and consistency to deliver an exceptional guest experience.
• Respond to guest feedback and adjust menus or operations as necessary to improve satisfaction.

Qualifications

• Experience: Minimum of 5 years of culinary management experience, with at least 3 years in an Executive Chef or similar leadership role in a high-volume, high-quality restaurant.
• Educational Background: Culinary degree or equivalent experience preferred. Extensive knowledge of culinary techniques, kitchen management, and menu development required.
• Language Proficiency: Proficiency in both Spanish and English is preferred.

Skills

• 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.

Personal Attributes

• Passion for food and culinary excellence.
• Ability to mentor and inspire a team.
• Flexibility and problem-solving skills.
• Enthusiasm for collaboration with FOH and corporate management.

Benefits

• Health, dental, and vision insurance
• Paid time off (PTO) and holiday pay
• 401(k) plan with company match
• Opportunities for career growth within Lotus Concepts