Chef de cuisine

Description

Every interaction at Populus has the power to leave someone inspired, not just by exceptional hospitality, but by a deeper connection to nature, community, and one another. Whether you're welcoming guests, preparing a meal, caring for our spaces, or supporting the team behind the scenes, your work helps bring our mission to life and makes you an essential part of a new species of hospitality.

At Crescent Hotels & Resorts, we believe exceptional hotels begin with exceptional people.

We are seeking a Chef de Cuisine to lead the culinary operation at Stellar Jay, Populus' signature rooftop restaurant and bar. Perched above Denver, Stellar Jay brings together inspired food, creative cocktails, thoughtful design, and sweeping views of the city. As part of Populus, one of the country's most innovative lifestyle hotels and the nation's first carbon-positive hotel, Stellar Jay is more than a restaurant. It is a destination where culinary creativity, hospitality, sustainability, and community come together.

This is an opportunity for a culinary leader who is energized by creating memorable dining experiences, developing talented teams, and building a restaurant program that reflects the spirit and purpose of Populus.

• Lead the day-to-day culinary operation of Stellar Jay, ensuring exceptional food quality, consistency, presentation, and timing throughout every service.
• Create and maintain a culinary culture centered around hospitality, teamwork, accountability, creativity, and continuous improvement.
• Lead, coach, train, and develop culinary team members while establishing clear expectations and performance standards.
• Partner with the Executive Chef on menu development, seasonal changes, specials, culinary concepts, and overall direction of the restaurant.
• Translate the culinary vision of Stellar Jay into consistent execution across all menu items and services.
• Maintain recipe standards, plating guides, production schedules, prep lists, and other culinary documentation.
• Establish daily production priorities and ensure the team is properly prepared for service, events, and changing business levels.
• Work alongside the culinary team during prep and service, stepping into production and line execution whenever operational needs require.

• Work closely with the Front of House and Beverage teams to ensure seamless communication and execution between culinary and service operations.
• Collaborate with the restaurant leadership team to create memorable guest experiences and respond effectively to guest feedback.
• Monitor food quality, portioning, presentation, and consistency throughout service.
• Ensure the culinary team is prepared for high-volume periods, rooftop events, private functions, and other business demands.
• Partner with the Executive Chef and hotel leadership to identify opportunities to improve culinary operations, guest satisfaction, associate engagement, and financial performance.

• Lead onboarding and ongoing culinary training to support team development and career growth.
• Coach and develop culinary team members through clear expectations, consistent feedback, and hands-on leadership.
• Foster a positive and collaborative kitchen culture centered on accountability, respect, hospitality, and teamwork.
• Establish and maintain strong communication across the culinary team and with other hotel departments.
• Support scheduling, payroll, labor planning, and other administrative responsibilities.
• Create an environment that encourages curiosity, creativity, continuous learning, and professional growth.

• Manage inventory, ordering, receiving, storage, and product quality while maintaining strong vendor relationships.
• Monitor food cost, labor cost, waste, and overall kitchen performance to support financial objectives.
• Participate in menu costing, inventory analysis, and other financial processes related to the culinary operation.
• Maintain appropriate staffing and production levels based on occupancy, reservations, events, and business needs.
• Identify opportunities to improve efficiency, control costs, minimize waste, and maximize product utilization.
• Conduct regular kitchen walkthroughs to maintain cleanliness, organization, efficiency, and operational excellence.

• Ensure proper food handling, storage, sanitation, HACCP compliance, and workplace safety standards.
• Maintain all required food safety certifications.
• Ensure culinary team members understand and consistently follow food safety and sanitation procedures.
• Monitor kitchen cleanliness and organization throughout preparation and service.
• Address safety, sanitation, or operational concerns promptly and appropriately.

• Work collaboratively with the Executive Chef, Front of House, Beverage, Events, and hotel leadership teams.
• Support fellow leaders and associates during busy periods and contribute to a positive team culture.
• Communicate operational priorities and challenges effectively across departments.
• Participate in ongoing leadership and professional development.
• Perform other duties as assigned.

• 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.
• Creative approach to food and a genuine passion for culinary innovation and hospitality.
• Excellent communication, organization, leadership, and problem-solving skills.
• Ability to remain calm, focused, and hands-on in a fast-paced service environment.
• Ability to build strong partnerships with Front of House, Beverage, Events, and hotel leadership teams.
• Passion for hospitality, sustainability, creativity, and creating memorable guest experiences.

• 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.

Every decision shapes our guests, our community, and the future of hospitality. At Stellar Jay, your leadership will influence not only what is on the plate, but how the team works together, how guests experience the restaurant, and how we approach responsible hospitality.

As Chef de Cuisine, you are expected to:

• 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.

Successful team members are:

• 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.

At Crescent Hotels & Resorts, we believe our associates are the heart of everything we do. We are committed to creating an inclusive, supportive workplace where you can grow your career while delivering exceptional hospitality.

This is an opportunity to do more than lead a kitchen. It is an opportunity to shape the culinary identity of one of Denver's most distinctive rooftop dining destinations, develop a talented culinary team, collaborate with an innovative hospitality community, and create food experiences that guests will remember long after they leave.

At Stellar Jay, exceptional food, thoughtful hospitality, and a sense of place are not competing priorities. They are inseparable.

Eligible associates enjoy:

• Competitive compensation based on experience
• Comprehensive benefits for eligible associates and family members
• 401(k) program with company match
• Travel discounts at Crescent-managed properties throughout North America
• Career growth opportunities with a leading hospitality management company
• The opportunity to shape the culinary identity and guest experience of one of the most innovative and purpose-driven hotels in the United States

If you're someone who cares deeply about people, takes pride in doing the right thing, stays curious, and enjoys being part of something bigger than yourself, you'll feel at home at Populus. Together, we'll create meaningful experiences that leave our guests, and our world, a little better than we found them.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.