Executive Chef - Magnolia Denver

CoralTree Hospitality•Denver, CO

12d•$78,000 - $82,000

About The Position

Magnolia Denver, part of the CoralTree Hospitality family, is seeking an inspiring and highly skilled Executive Chef to lead our culinary operations. If you are passionate about people, flavors, hospitality, and creating memorable guest experiences, we want to meet you! The Executive Chef is responsible for overseeing all culinary staff to achieve proper food planning, preparation, production, and control for all food outlets and banquets, to meet OSHA and Magnolia standards of quality.

Requirements

Excellent communication and listening skills.
Ability to work under pressure.
Excellent organizational and prioritization skills, attention to detail, and problem-solving skills.
Must be mature, pleasant, courteous, cooperative and an enthusiastic team player who displays good people relations’ skills.
Must be flexible in working hours, including weekends, evenings and holidays.
Considerable knowledge of mathematics (addition/subtraction/multiplication/division) to create and interpret reports, budgets, and forecasts
Extensive knowledge of menu development, insight into marketing, cost and wage control on
Extensive knowledge of food products, standard recipes, and proper preparation.
Ability to analyze, forecast, and make judgments to ensure proper payroll and production control
Ability to read, write, speak English to comprehend and communicate job functions
Ability to safely operate complex food preparation machinery
Ability to work in confined spaces
Ability to supervise a large staff and accomplish goals on a timely basis
Ability to work in an environment with extreme temperature ranges (hot and cold)
Effectively conduct meetings, menu briefings, and maintain communication lines between team members and Executive Chef
Ability to stand, walk, and or sit continuously to perform the essential functions of job for extended periods of time
Ability to effectively deal with external and internal customers, some of whom will require high levels of patience, tact, and diplomacy.
Ability to collect accurate information from these customers to resolve conflicts.
Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.
Ability to use Microsoft products, time keeping program and basic knowledge of IT programs such as a point of sales system
3 plus years of culinary experience preferably as a Chef in a similar size operation with supervisory experience essential.

Responsibilities

A warm personality, attentive, and presentable.
Committed to delivering high levels of customer service.
Responds courteously and efficiently to queries and problems from guests, and all staff.
Assist the Director of Food & Beverage to hire, train, supervise, schedule, and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecasts needs.
Assist the Director of Food & Beverage to listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities.
Analyze feedback from guests and team members, make judgments and take action to implement suggestions for improvement.
Maintain working rapport with all hotel staff for efficient operation and service to the customer.
Organize and conduct meetings with the culinary team.
Monitor team performance, product quality and production flow; foster continuous improvement where necessary.
Assist the Director of Food & Beverage to create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes.
Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations.
Confer with the Director of Food & Beverage regarding any new selections and changes.
Assist the Director of Food & Beverage to audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements.
Enforce safety procedures and cleanliness standards throughout all kitchen areas
Monitor food costs and conduct monthly inventory
Monitor labor in the kitchen & banquets department for BOH
Assisting Director of Food & Beverage in estimating annual food budget
Dine at local restaurants to observe the latest trends in food presentation/pricing
Monitor outlets during peak periods to oversee production flow and presentation
Maintain vacation schedule for proper staffing
Report any equipment in need of repair or replacement to Property Operations
Perform other duties as requested, such as VIP parties, activations etc.

Benefits

Salary: $78,000–$82,000 annually + Bonus Eligibility
Additional Perks: $75/month cell phone reimbursement, 5 free nights annually within CoralTree Hospitality, and strong career‑growth opportunities
Group medical, dental, vision, life, and disability benefits.
A pre-tax benefit plan for healthcare and dependent care reimbursement.
An employee assistance program.
Paid time off/sick time.
Participation in a 401(k) plan with a company match.
Team member free room night program.
Colorado Family and Medical Leave Insurance Program (FAMLI).
FREE PARKING