Executive Chef

Denver Museum of Nature & Science•Denver, CO

20h•Onsite

About The Position

Food is Science. Science is Immersive. At the Denver Museum of Nature & Science, we believe that food is more than nourishment - it is discovery, creativity, culture, and science in action. From the chemistry of baking and fermentation to the stories told through local ingredients and global cuisines, food has the power to educate, inspire, and create memorable experiences. We are seeking an innovative, passionate, and experienced Executive Chef to lead our culinary program into its next exciting chapter. As one of the nation's leading museums, we strive to create immersive experiences that ignite curiosity in every corner of our institution - including our food and beverage programs. We want our culinary offerings to reflect the same sense of wonder, innovation, and exploration that guests experience throughout our exhibits, theaters, and special events. This is not your typical Executive Chef position. Where else can you create memorable dining experiences while surrounded by dinosaurs, space exhibits, world-class educational programs, weddings, galas, donor receptions, and more than one million annual guests? If you believe that food can tell a story, spark curiosity, and become an unforgettable part of the guest journey, this may be the perfect opportunity for you.

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.
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.
Ability to execute multiple events simultaneously while maintaining exceptional quality.
Passion for menu development and culinary innovation.
Knowledge of national dining trends and emerging food concepts.
Awareness of Denver's diverse and evolving food scene.
Experience developing unique guest experiences through food.
Experience with pastry, desserts, and bakery operations.
Ability to support and develop dessert programs and specialty offerings.
Strong financial management skills.
Experience with food costing, menu engineering, inventory, and labor management.
Ability to analyze data and make strategic business decisions.
A collaborative and inspiring leadership style.
Commitment to mentoring and developing teams.
Exceptional communication and organizational skills.

Nice To Haves

A chef who believes that food should tell a story.
A passion for creating new dishes, experimenting with flavors, and finding inspiration from local ingredients, national trends, and emerging concepts.
Equally comfortable designing an elegant plated dinner, developing a new café item, or creating a whimsical dessert inspired by dinosaurs and science.
Able to thrive in a fast-paced environment and know how to balance creativity with operational excellence.

Responsibilities

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.
Design seasonal menus and limited-time offerings that keep our experiences fresh and exciting.
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.
Build 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.