Chef de Cuisine
On-siteDenver, Colorado, United States
Job Summary
Lead the day-to-day culinary operation of Stellar Jay, ensuring exceptional food quality, consistency, and timing throughout every service. Partner with the Executive Chef on menu development, seasonal changes, and overall restaurant direction while maintaining recipe standards, plating guides, and production schedules. Coach and develop culinary team members through clear expectations, hands-on leadership, and ongoing training to foster a culture of accountability and continuous improvement. Manage inventory, ordering, and food cost monitoring to support financial objectives while ensuring HACCP compliance and kitchen safety standards. Collaborate closely with Front of House, Beverage, and hotel leadership teams to execute seamless service and respond effectively to guest feedback.
Required Qualifications
- 3+ years of culinary experience with demonstrated leadership responsibility as a Chef de Cuisine, Sous Chef, or comparable culinary leadership role in a high-volume, full-service restaurant or hotel environment
- Experience leading a restaurant culinary operation, preferably within a lifestyle, upscale, or high-volume dining environment
- Strong knowledge of à la carte culinary operations, menu development, food cost management, labor planning, inventory controls, recipe costing, and kitchen financial performance
- Demonstrated ability to coach, develop, and inspire culinary teams while maintaining clear operational standards
- Strong understanding of food safety, sanitation, HACCP principles, and workplace safety
- Maintain all required food safety certifications
- Stand and walk for extended periods
- Frequently lift and carry up to 50 pounds
- Reach, bend, stoop, kneel, and perform repetitive motions throughout the shift
- Safely handle knives, hot equipment, cookware, and other kitchen tools
- Work in a hot, fast-paced, and physically demanding kitchen environment
- Maintain focus and efficiency during extended periods of service
- Lead the culinary team in responsible product usage and waste reduction
- Maximize product utilization through thoughtful preparation, storage, and production practices
- Support sustainable sourcing initiatives and responsible vendor partnerships
- Monitor food waste and identify opportunities to improve efficiency and minimize unnecessary waste
- Support recycling and composting procedures throughout the culinary operation
- Encourage the culinary team to make thoughtful decisions that support Populus' sustainability mission
- Lead by example in creating an environmentally conscious and socially responsible workplace
Desired Qualifications
- Creative approach to food and a genuine passion for culinary innovation and hospitality
- Passion for hospitality, sustainability, creativity, and creating memorable guest experiences
- Passionate about hospitality and creating memorable guest experiences
- Natural leaders who enjoy developing and inspiring others
- Creative, curious, and committed to continuous improvement
- Reliable, accountable, and team-oriented
- Adaptable and calm under pressure
- Hands-on leaders who are comfortable working alongside their team
- Committed to culinary excellence, professionalism, cleanliness, and operational discipline
- Passionate about sustainability and creating a positive impact through hospitality
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