EXECUTIVE CHEF AT MUNICIPAL GRAND

Executive Chef

Management Company: Midnight Auteur

Sector: Luxury Independent Hotel

Property Description: 44-rooms, a restaurant, two bars a pool and delicious cocktails from the founders of Death & Co and The Ramble Hotel

Reports to: Director of Food and Beverage

About Midnight Auteur

Midnight Auteur was born from the successful partnership between The Ramble Hotel in Denver and Death & Co, which began almost six years ago when the storied bar opened its second location in the lobby of The Ramble Hotel. With a shared intention among founders to build and operate hotels that immerse guests fully and seamlessly between social spaces and retreat – offering a setting fit for both celebration and sanctuary – our new hospitality company was created. The cocktail anchored experience at The Ramble Hotel, one in which the lobby is interchangeable with the bar, resulted in numerous accolades and awards, including Esquire's Best Bars in America in 2019, North America's 50 Best Bars in 2022 and noted by Condé Nast Traveler as 'the hotel for people who are sick of other hotels.'

As a company we hold a deep, and slightly obsessive, reverence for the all-day lobby bar, which is really the foundation of Midnight Auteur. We love the idea of immersing our team and our guests in a vibrant, celebratory experience that only a hotel lobby bar can appropriately capture. The community created and hospitality shared over a coffee or cocktail is something we're passionate about, while remaining equally committed to providing a luxury respite for our hotel guests.

Altogether, the Midnight Auteur team is passionate about actively evolving hotel, cocktail and culinary culture, being a progressive and forward-thinking operator, and making a positive impact on its communities. We look forward to hearing from you!

Cheers!

Position Summary

The Executive Chef is responsible for the overall leadership, direction, and performance of the culinary operations at The Municipal Grand. This includes menu development, team leadership, financial performance, food safety compliance, and daily kitchen execution across all outlets, including the restaurant, in room dining, and events.

This role requires a balance of creativity, operational discipline, and strong financial acumen. The Executive Chef is expected to maintain high standards of quality, consistency, and guest satisfaction while achieving established cost and labor targets.

Key Responsibilities

Leadership and Team Development

• Recruit, hire, train, and develop kitchen staff at all levels
• Provide ongoing coaching, performance feedback, and annual evaluations
• Foster a professional, respectful, and inclusive work environment
• Ensure proper staffing levels based on business needs
• Address employee relations matters in partnership with Human Resources

Culinary Operations

• Develop and maintain seasonal menus aligned with the property's concept and brand standards
• Ensure consistency, quality, and presentation of all food produced
• Oversee daily kitchen operations including prep, service, and sanitation
• Maintain recipe standards, portion controls, and plating guidelines
• Support special events, group business, and activations with customized menus

Financial Management

• Manage and be accountable for food cost, labor cost, and kitchen-related expenses
• Monitor inventory levels and conduct regular inventory counts
• Establish purchasing procedures and maintain vendor relationships
• Analyze financial reports and adjust operations to meet budgeted targets
• Minimize waste through proper planning, ordering, and storage practices

Health, Safety, and Compliance

• Ensure compliance with all local, state, and federal food safety regulations
• Maintain kitchen cleanliness and organization in accordance with health department standards
• Enforce proper food handling, storage, and sanitation procedures
• Ensure all team members are trained and certified as required
• Maintain compliance with company policies, OSHA guidelines, and workplace safety standards

Operational Systems and Standards

• Develop and maintain standard operating procedures for all kitchen functions
• Implement systems to ensure efficiency, consistency, and accountability
• Collaborate with front of house leadership to ensure seamless service
• Maintain equipment and coordinate repairs and preventative maintenance

Qualifications

• Minimum of 3 to 5 years of experience as an Executive Chef or Senior Sous Chef in a high quality restaurant or hotel environment
• Strong leadership, communication, and organizational skills
• Proven experience managing food cost, labor cost, and kitchen financial performance
• Knowledge of food safety standards and regulatory compliance requirements
• Ability to work a flexible schedule, including evenings, weekends, and holidays
• ServSafe certification or equivalent preferred

Physical Requirements

• Ability to stand and walk for extended periods of time
• Ability to lift and carry up to 50 pounds
• Ability to work in a fast paced kitchen environment with exposure to heat, cold, and noise

Work Environment

This role operates in a professional kitchen environment within a luxury boutique hotel. The position requires a hands-on presence during service and the ability to respond to the dynamic needs of the operation.

Compensation and Benefits

• Competitive salary based on experience
• Performance based incentives
• Health and wellness benefits (Company pays 50% of health, dental and vision for employee only)
• Ample paid time off
• Opportunities for growth within Midnight Auteur

Equal Opportunity Employer

The Municipal Grand is an equal opportunity employer and is committed to creating an inclusive environment for all employees. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, sexual orientation, national origin, disability, or veteran status.