Executive Chef

Public House is seeking a talented and detail-oriented Executive Chef to support the culinary team in delivering exceptional dining experiences. This role is responsible for executing unique, seasonal, and locally-sourced menus, managing food preparation, overseeing inventory, and ensuring the smooth operation of the kitchen. The ideal candidate will have a deep passion for innovative cuisine, excellent organizational skills, and the physical ability to meet the demands of a fast-paced kitchen environment. This is a full-time position.  

Position Purpose

Support the culinary team in delivering exceptional dining experiences, including food preparations, transportation, and meal service across all meal periods and events. 

Responsibilities/Duties/Functions/Tasks

•  Lead all culinary operations, including daily production, menu execution, and service standards
•  Develop seasonal, creative menus in alignment with the brand identity, customer preferences, and cost goals
•  Oversee all food preparation and presentation to ensure consistency, quality, and aesthetic standards
•  Hire, train, and manage kitchen staff, including scheduling, performance evaluations, and ongoing development
•  Implement and enforce food safety and sanitation standards (local, state, and federal compliance)
•  Monitor food and labor costs to maintain budgeted profit margins
•  Collaborate with FOH and management team on menu rollout, event planning, and guest feedback initiatives
•  Maintain vendor relationships, oversee purchasing, and ensure proper inventory controls
•  Promote a respectful, team-oriented culture rooted in accountability, excellence, and creativity
•  Stay current on culinary trends, techniques, and industry developments
•  Support the Executive chef in crafting unique, seasonal, and locally sourced menus for breakfast, lunch, dinner, and apres
•  Be a flexible team player willing to help complete the culinary team goals and guest needs – long hours, switching days off if needed, meeting guest needs and expectations.

Qualifications

•  Food Safe certification, or willingness to be certified.
•  5+ years Food & Beverage experience.

Special Position Requirements

•  Ability to act as the Executive Chef in their absence, ensuring the consistency and quality of all food prepared.
•  Demonstrated leadership abilities and capability to manage a kitchen brigade independently.
•  Experience working in a fast-paced kitchen environment, managing multiple tasks simultaneously.
•  Proficiency in inventory management, including ordering, stocking, and maintaining optimal food levels.
•  Strong communication skills for liaising with front-of-house staff, culinary team, and management.
•  Willingness to work flexible hours, including early mornings, late evenings, weekends, and holidays.
•  Demonstrated ability to create innovative and locally-inspired dishes that align with the restaurant's ethos.

Preferences

•  2+ years Sous Chef experience.
•  Familiarity with the culinary landscape of the Crested Butte area and local food suppliers.
•  Creativity and enthusiasm for developing new recipes and culinary techniques.
•  Experience in training and mentoring junior kitchen staff.
•  Strong interest in continuous learning and staying updated on industry trends and new cooking techniques.
•  Ability to adapt quickly to last-minute changes or guest requests.

Work Requirements

•  Ability to stand for extended periods in a fast-paced kitchen environment.
•  Capacity to lift and carry up to 50 pounds regularly.
•  Dexterity to handle knives, kitchen appliances, and hot surfaces safely.
•  Tolerance for working in extreme temperatures, including hot kitchen lines and walk-in freezers.
•  Willingness to work in a loud and busy environment with exposure to kitchen machinery, chemicals, and fire.
•  Ability to work long hours, including early mornings, late evenings, and split shifts as needed.