Job Description

Gold Room F&B is seeking an inspired, strategically minded Executive Chef to lead the culinary vision of a new boutique hotel food and beverage program within All Inn Hotel on East Colfax. This role is ideal for a chef with pedigree experience in high standard and award-winning environments or chef-driven boutique hotel F&B programs—who is ready to build a culinary identity that resonates beyond the hotel walls.

The All Inn Hotel will feature multiple distinct revenue centers , each with its own identity and service rhythm. The Executive Chef will be responsible for culinary leadership, concept development, and cohesive execution across all outlets:

• FINO – An Italian-inspired aperitivo and natural wine bar with a tight, ingredient-forward menu built around innovative, approachable, lively and seasonal preparations.

• Lobby Bar & Lounge (All Is Well) – All-day plates and refined casual offerings that are creative takes on comfort staples.

• Wine Garden – Outdoor, garden-style service featuring natural wine culture and Mediterranean coastal sensibility.

• In-Room Dining / Room Service Program – Elevated but efficient dishes designed for luxury casual service.

• Future Cocktail Bar Concept – A chef-driven cocktail bar menu emphasizing culinary technique, garnishes, and unexpected flavor alignments.

• Menu Development & Culinary Identity

  • Develop and implement distinct but philosophically cohesive menus for each outlet.

  • Craft a culinary narrative that aligns with aperitivo culture, Italian coastal restraint, and modern hotel dining expectations.

  • Utilize seasonal sourcing, preservation techniques, and regional Colorado producers to define the property's food language.

• Operational Leadership

  • Build and mentor a kitchen culture rooted in precision, warmth, and accountability.

  • Develop SOPs and service flows aligned with boutique hotel standards and multi-outlet execution.

  • Partner with beverage and service leads to align food programming with wine direction and cocktail/bar initiatives.

• Financial & Strategic Stewardship

  • Oversee food cost targets, purchasing strategies, menu engineering, and labor structure across all revenue centers.

  • Collaborate with ownership to forecast growth, evaluate programming opportunities, and shape long-term F&B strategy.

• Guest Experience & Brand Reputation

  • Uphold a level of quality consistent with properties that achieve Michelin Guide recognition or James Beard attention.

  • Engage directly with guests, media, and partners to establish Gold Room F&B as a culinary destination within Denver.

• Experience as CDC, Exec Sous, or Executive Chef in a boutique hotel, chef-driven concept, or Michelin Guide/James Beard–recognized property.

• Demonstrated strength across multiple service outlets and ability to pivot between high-volume operational decisions and creative culinary R&D.

• Passion for Italian aperitivo culture, thoughtful simplicity, and elevated restraint over excess .

• Proven ability to lead collaborative culinary and service teams with culture-first leadership .

• Excited by the challenge and creative freedom of launching a program from the ground up.

• Competitive salary with performance-based incentives tied to revenue center success.

• Creative ownership of menu direction and culinary storytelling for a concept built for recognition.

• Direct partnership with ownership and beverage program leads to shape one of Denver’s most anticipated new hospitality projects.

• The opportunity to build a kitchen culture with intention, from day one.

• Advancement through other group projects/future hotel developments.

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