Executive Chef

Executive Chef

The Executive Chef is responsible for overseeing all culinary operations at the Warwick Hotel Denver and Gattara Restaurant, including menu development, food preparation, kitchen management, and compliance with health and safety standards. This position ensures an exceptional dining experience for guests while maintaining efficient cost controls, high-quality standards, and a collaborative culinary team culture.

Key Responsibilities

• Direct, supervise, and coordinate all kitchen activities, including restaurant, banquet, and room service operations.
• Develop seasonal menus, daily specials, and banquet offerings that reflect the Warwick Hotel brand and meet guest expectations.
• Ensure compliance with all Seattle/King County Public Health codes, sanitation requirements, and food safety regulations.
• Recruit, train, schedule, and mentor culinary staff, fostering a positive and professional kitchen environment.
• Monitor food quality, consistency, and presentation to maintain brand standards.
• Oversee inventory management, food purchasing, vendor relations, and cost controls to achieve financial goals.
• Manage labor scheduling to align with business levels while adhering to budget guidelines.
• Collaborate with the Food & Beverage Manager and Banquet Manager to ensure smooth service operations.
• Maintain equipment, kitchen facilities, and workspaces in safe, clean, and working order.
• Stay current on culinary trends, techniques, and local sourcing opportunities to enhance the guest experience.

Qualifications

• Minimum 5 years of progressive culinary management experience in a hotel, fine dining, or upscale restaurant environment.
• Degree or certification in Culinary Arts or Hospitality Management preferred.
• In-depth knowledge of food safety, sanitation, and Seattle/King County health regulations.
• Strong leadership, organizational, and communication skills.
• Demonstrated ability to manage food and labor costs while maintaining quality.
• Experience with banquets, catering, and high-volume operations.
• ServSafe or equivalent food safety certification required.
• At least 5 years of Executive Chef level experience
• In addition to Culinary Operations, knowledge and experience managing P&L, Food Cost, Labor Cost Management, POS order entry processes and various reporting are required

Physical Requirements

• Ability to stand and walk for extended periods (up to 8–10 hours per shift).
• Frequent bending, stooping, reaching, and twisting in a kitchen environment.
• Ability to lift, carry, push, or pull up to 50 pounds independently.
• Manual dexterity to safely use knives, kitchen tools, and cooking equipment.
• Tolerance for working in hot, humid, or noisy environments.
• Visual acuity and hearing sufficient to monitor kitchen activity and communicate with staff.
• Flexibility to work evenings, weekends, and holidays based on hotel business needs.

Compensation: $90,000-110,000 DOE

Benefits

• Medical, Dental & Vision
• Sick Time 1 hour for every 30 hours worked max of 48 hours
• Paid Vacation 1st year 10 days, 2nd -4th years ten days, 5 to 9 years 15 days, ten years plus 20 days
• Paid Holidays (11)
• $50.00 Monthly Phone Allowance
• Free Parking
• Hotel Discounts