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Software engineer
- Location
- San Francisco
- Type
- Full time
- Compensation
- $150k-$200k
- Posted
- 2 days ago
Join a team building useful software. Work closely with engineering and design to turn new ideas into products.
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Chef de Cuisine
- Location
- Denver
- Type
- Full time
- Compensation
- USD 80,000–85,000
- Posted
- 4H AGO
A signal privately tells Populus you're interested. It is not a job application.
About the role
Position Overview
Populus: A New Species of Hospitality
Populus is more than a hotel. It is a destination built with purpose. Inspired by Colorado's iconic Aspen tree and recognized as the nation's first carbon-positive hotel, Populus brings together innovative design, exceptional food and beverage, sustainability, and community to create a hospitality experience unlike any other.
Pasque, our main-floor restaurant, offers an all-day dining experience that brings together thoughtful cuisine, quality ingredients, and genuine hospitality. We are looking for a Chef de Cuisine who is passionate about food, committed to developing people, and excited to create a culinary experience that reflects the character and purpose of Populus.
Every Moment Matters
At Populus, every interaction is an opportunity to make someone feel welcome, cared for, and connected. Our culinary team brings this philosophy to life through quality, consistency, creativity, and attention to every detail.
A Rare Opportunity
At Crescent Hotels & Resorts, we believe exceptional hotels begin with exceptional people.
As Chef de Cuisine of Pasque, you will lead the restaurant's daily kitchen operations and oversee the execution of its culinary program. You will work closely with the Executive Chef and Food & Beverage leadership to maintain high standards, develop the culinary team, manage kitchen performance, and deliver an exceptional all-day dining experience.
This is a hands-on leadership opportunity for a chef who takes pride in their craft, leads by example, and understands the importance of balancing creativity with consistency, efficiency, and financial responsibility.
How We Lead at Populus
Our culture is rooted in four guiding principles:
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Rooted in Nature: We respect our environment and consider the impact of our decisions.
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Generous: We approach guests and colleagues with warmth, care, and a willingness to help.
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Curious: We ask questions, welcome new ideas, and continuously look for ways to improve.
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Brave: We take initiative, embrace challenges, and make thoughtful decisions.
We are committed to providing our associates with competitive compensation, benefits, travel opportunities, career development, and the chance to be part of a distinctive hospitality experience.
Your ImpactCulinary Operations & Execution
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Oversee the daily kitchen operations of Pasque, ensuring consistent food quality, presentation, preparation, and execution across all dayparts.
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Lead the kitchen through breakfast, lunch, and dinner service, adapting production and staffing to changing business levels.
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Maintain strong kitchen presence during service, supporting the team and ensuring timely, accurate execution.
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Establish and reinforce recipes, preparation standards, portion sizes, plating specifications, and quality expectations.
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Ensure menus are executed consistently while allowing for creativity, seasonal ingredients, and thoughtful enhancements.
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Coordinate with the front-of-house team to support service timing, guest requests, menu knowledge, and overall dining experiences.
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Maintain organized, clean, and efficient kitchen spaces, including proper opening, closing, and sanitation procedures.
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Ensure all kitchen associates properly separate food waste, follow composting procedures, and consistently utilize the bio-digester as part of daily kitchen operations.
Menu Development & Culinary Standards
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Collaborate with the Executive Chef and culinary leadership on menu development, seasonal changes, specials, and new offerings.
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Support a cohesive all-day dining menu that meets the needs of hotel guests and local diners.
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Maintain strong knowledge of ingredients, preparation methods, flavor profiles, and menu execution.
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Ensure recipes and menu specifications are documented, communicated, and followed consistently.
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Incorporate guest feedback, culinary trends, and ingredient availability into menu improvement opportunities.
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Maintain appropriate menu variety while considering operational execution, product availability, and cost.
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Ensure dietary requests and allergen concerns are handled carefully and communicated appropriately.
Leadership & Team Development
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Lead, coach, train, and develop kitchen associates, including supervisors and line-level team members.
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Establish clear expectations for performance, communication, teamwork, cleanliness, and professionalism.
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Create a positive, accountable kitchen culture that encourages collaboration and continuous improvement.
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Support recruitment, interviewing, onboarding, and training of culinary associates.
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Conduct regular coaching and provide timely feedback to support associate growth and performance.
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Lead pre-shift meetings to communicate business levels, menu updates, specials, staffing, and service priorities.
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Partner with People & Culture and culinary leadership on performance management and associate development.
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Promote cross-training and consistent execution across kitchen stations.
Scheduling, Labor & Kitchen Productivity
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Develop kitchen schedules based on business forecasts, reservations, occupancy, and operational needs.
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Monitor staffing levels and labor costs while maintaining appropriate coverage and food quality.
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Adjust staffing and production plans based on changing business levels throughout the day.
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Review timecards, missed punches, overtime, and payroll information for accuracy.
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Ensure associates follow scheduling, attendance, timekeeping, and meal-break procedures.
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Identify opportunities to improve kitchen workflow, productivity, and efficiency.
Financial Performance & Inventory Management
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Manage food costs through effective purchasing, receiving, storage, portion control, and waste reduction.
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Monitor inventory levels and coordinate ordering to maintain appropriate product availability.
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Ensure products are stored, labeled, rotated, and handled according to established standards.
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Monitor food usage, spoilage, waste, and preparation yields to identify opportunities for improvement.
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Maintain accurate inventory and production practices.
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Partner with culinary and F&B leadership to review food costs, expenses, and operational performance.
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Ensure kitchen equipment and supplies are used responsibly and maintained appropriately.
Food Safety, Sanitation & Compliance
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Maintain compliance with applicable health department regulations, food safety requirements, and sanitation standards.
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Ensure proper food handling, temperature control, labeling, storage, and allergen procedures.
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Maintain a clean, organized, and safe kitchen environment throughout all shifts.
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Ensure associates understand and consistently follow food safety and workplace safety procedures.
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Monitor kitchen equipment and promptly communicate maintenance needs or safety concerns.
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Maintain required food safety certifications and support compliance with applicable training requirements.
Communication & Collaboration
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Partner with the Executive Chef, Food & Beverage leadership, and Pasque General Manager to support restaurant goals.
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Maintain open communication with front-of-house leadership regarding menu changes, service concerns, guest feedback, and operational needs.
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Coordinate with other culinary outlets when needed to support property-wide operations and special events.
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Communicate staffing, inventory, equipment, and product concerns proactively.
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Participate in leadership meetings, menu tastings, operational planning, and property initiatives.
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Support a collaborative environment where culinary and service teams work together toward a shared guest experience.
Other Responsibilities
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Maintain a flexible schedule, including mornings, evenings, weekends, holidays, and periods of increased business.
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Attend required meetings, training sessions, and property initiatives.
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Support special projects and operational needs as assigned.
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Perform other duties as assigned.
At Populus, sustainability is part of how we operate every day. The Chef de Cuisine plays an important role in bringing this commitment into the kitchen by:
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Prioritizing thoughtful ingredient purchasing and responsible product utilization.
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Reducing food waste through proper forecasting, preparation, storage, and inventory management.
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Supporting seasonal menus and ingredient choices that reflect quality and responsible sourcing.
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Overseeing proper food waste separation and ensuring kitchen associates consistently follow Populus' composting and waste-diversion procedures.
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Taking an active role in the proper operation and daily use of the hotel's bio-digester, ensuring appropriate food scraps are processed according to established procedures.
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Training and reinforcing expectations with the culinary team regarding composting, food waste sorting, and bio-digester use.
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Monitoring the kitchen's waste practices, identifying opportunities for improvement, and addressing improper disposal or operational concerns.
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Promoting efficient use of water, energy, equipment, and kitchen supplies.
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Previous experience in a professional kitchen, with demonstrated leadership in a Chef de Cuisine, Sous Chef, or comparable culinary management role.
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Experience in full-service restaurant operations; hotel or all-day dining experience preferred.
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Strong culinary knowledge, cooking techniques, menu execution, and food presentation skills.
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Experience leading, coaching, and developing culinary teams.
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Understanding of food cost, labor management, inventory, purchasing, and kitchen financial performance.
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Ability to manage multiple service periods and changing business levels.
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Strong organization, communication, and problem-solving skills.
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Knowledge of food safety, sanitation, and allergen management requirements.
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Ability to remain hands-on and lead effectively in a fast-paced kitchen environment.
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Flexibility to work the schedule required by restaurant operations, including mornings, evenings, weekends, and holidays.
We believe hospitality is about more than delivering a service. It is about caring for people, supporting our community, and making thoughtful decisions about the world around us. The Chef de Cuisine of Pasque plays an important role in shaping the associate experience, creating memorable dining experiences, and supporting Populus' commitment to responsible hospitality.
Why This Opportunity
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Lead the culinary program of a key all-day dining restaurant within a distinctive, design-forward hotel.
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Bring creativity and consistency to a menu serving both hotel guests and the local community.
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Develop and inspire a culinary team that values quality, collaboration, and thoughtful execution.
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Contribute to a hotel committed to sustainability, community, and responsible hospitality.
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Grow your career within Populus and Crescent Hotels & Resorts.
If you are someone who cares deeply about people, takes pride in the details, stays curious, and enjoys being part of something bigger than yourself, you will feel at home at Populus. Together, we will create meaningful experiences that leave our guests, and our world, a little better than we found them.
Equal Opportunity Employer/Protected Veterans/Individuals with DisabilitiesThis 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.
Pay range
USD 80,000–85,000
