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American Chef Jobs in Colorado (NOW HIRING)

Maggiano's Little Italy

Sous Chef

Denver, CO · On-site

$65K - $70K/yr

Description Sous Chef - Maggiano's Little Italy Why Maggiano's? At Maggiano's, we believe great ... Our scratch-made Italian-American classics and warm, family-style hospitality have made us a ...

American Food & Vending

Chef Manager

Denver, CO · On-site

$80 - $100/hr

A Chef Manager with American Dining Creations will oversee all culinary and service operations for an assigned account location. This position will be the company representative of American Dining ...

American Dining Creations

Chef Manager

Denver, CO · On-site

$75K - $85K/yr

A Chef Manager with American Dining Creations will oversee all culinary and service operations for an assigned account location. This position will be the company representative of American Dining ...

Denver Country Club

Banquet Chef

Denver, CO · On-site

$65K - $75K/yr

BANQUET CHEF REPORTS TO: EXECUTIVE CHEF SALARY: $65,000 - $75,000 STATUS: SALARIED NON-EXEMPT About ... The club as been recognized as a Top 100 Platinum Clubs of American by the Club Leaders Forum. DCC ...

Denver Country Club

Banquet Chef

Denver, CO · On-site

$80 - $100/hr

The club as been recognized as a Top 100 Platinum Clubs of American by the Club Leaders Forum. DCC ... Reporting directly to the Executive Chef, the Banquet Chef will oversee banquet kitchen production ...

J.F. Shea Family of Companies

$60K - $65K/yr

American Culinary Federation certification of Certified Chef de Cuisine or higher is preferred. * Current Food Handlers card. * Computer literate with working knowledge of Microsoft Office, including ...

Rocky Mountaineer

Executive Chef (USA Operations)

Denver, CO · On-site

$74K - $102K/yr

... American Southwest. Guided by our values-Create Meaningful Moments, Be One Team, and Achieve ... The Executive Chef provides clear direction, builds leadership capability, and aligns people ...

Canyon Spirit

Executive Chef (USA Operations)

Denver, CO · On-site

$74K - $102K/yr

... American Southwest. Guided by our values-Create Meaningful Moments, Be One Team, and Achieve ... The Executive Chef provides clear direction, builds leadership capability, and aligns people ...

Sage Hospitality

Toro Sous Chef

Denver, CO · On-site

$70K/yr

In the tradition of South American convivial dining culture, Toro features a ceviche bar, small ... Assists Executive Chef in creating and implementing menu and production changes. Responsibilities

Auberge Collection

Banquet Sous Chef

Aspen, CO · On-site

$75K - $78K/yr

... American West. The 135-year-old historic landmark, listed in the National Register of Historic ... As Banquet Sous Chef, you will play a key role in leading banquet culinary operations, executing ...

Auberge Collection

Banquet Sous Chef

Aspen, CO · On-site

$75K - $78K/yr

... American West. The 135-year-old historic landmark, listed in the National Register of Historic ... As Banquet Sous Chef, you will play a key role in leading banquet culinary operations, executing ...

Hotel Jerome

Banquet Sous Chef

Aspen, CO

... American West. The 135-year-old historic landmark, listed in the National Register of Historic ... As Banquet Sous Chef, you will play a key role in leading banquet culinary operations, executing ...

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All JobsAmerican Chef JobsAmerican Chef Jobs in Colorado

American Chef information

See Colorado salary details

$10

$25

$47

How much do american chef jobs pay per hour?

As of Sep 7, 2026, the average hourly pay for american chef in Colorado is $25.90, according to ZipRecruiter salary data. Most workers in this role earn between $17.69 and $32.60 per hour, depending on experience, location, and employer.

What does an American chef do?

An American Chef is a culinary professional who specializes in preparing and cooking a variety of dishes that reflect American cuisine. Their responsibilities often include designing menus, sourcing ingredients, managing kitchen staff, and ensuring food safety standards are met. American Chefs may work in restaurants, hotels, or other food establishments and often put their own unique spin on regional or traditional American dishes. They also stay updated on culinary trends and may be involved in food presentation and customer service.

How does an American chef typically collaborate with other kitchen staff to ensure a smooth dining service?

An American Chef works closely with sous chefs, line cooks, and kitchen assistants to coordinate food preparation and ensure dishes are ready in a timely manner. Effective communication is key, as chefs must delegate tasks, manage timing for multiple orders, and uphold quality standards throughout the shift. Regular meetings or pre-service briefings help align the team on menu changes or special requests. Collaboration with front-of-house staff is also important to address customer feedback and maintain a positive dining experience.

What are the key skills and qualifications needed to thrive as an American chef, and why are they important?

To thrive as an American Chef, you need expertise in culinary techniques, a strong understanding of food safety, and often a degree from a culinary school or equivalent kitchen experience. Familiarity with commercial kitchen equipment, inventory management systems, and certifications like ServSafe are typically required. Creativity, leadership, and effective communication are vital soft skills for menu development and managing kitchen staff. These competencies ensure high-quality food preparation, efficient kitchen operations, and a positive dining experience for guests.

What is the difference between American Chef vs Executive Chef?

AspectAmerican ChefExecutive Chef
CredentialsCooking certifications, culinary degreesSame as American Chef, plus management experience
Work EnvironmentRestaurants, hotels, cateringKitchen leadership, overseeing culinary operations
Industry UsageLine cooks, sous chefs, culinary staffHead of kitchen, managerial role
Search & ComparisonOften searched by aspiring cooks and culinary studentsCompared for leadership and management roles

The American Chef typically refers to a skilled cook working in various culinary settings, focusing on cooking techniques and food preparation. The Executive Chef, on the other hand, is a managerial role overseeing kitchen operations, staff, and menu planning. While both roles require culinary skills and certifications, the Executive Chef has additional leadership responsibilities. Understanding these differences helps job seekers identify the right career path in the culinary industry.

How much do American chefs get paid?

American chefs' salaries vary based on experience, location, and establishment type, but the median annual wage is around $50,000. Executive chefs and those with specialized skills or working in high-end restaurants can earn significantly more, often exceeding $70,000 annually.

Is 25 too late to become an American chef?

Becoming an American chef at 25 is not too late, as many chefs start their careers in their twenties or later. Success depends on gaining culinary skills, experience, and possibly obtaining certifications like culinary degrees or apprenticeships, regardless of age.

What are popular job titles related to American Chef jobs in Colorado?

For American Chef jobs in Colorado, the most frequently searched job titles are:

What job categories do people searching American Chef jobs in Colorado look for?

The top searched job categories for American Chef jobs in Colorado are:

What cities in Colorado are hiring for American Chef jobs?

Cities in Colorado with the most American Chef job openings:

American Chef jobs near you

Executive Chef | New American Concept | Denver, CO DTC

One Haus

Denver, CO

$120K - $140K/yr

Full-time

Medical, PTO

Re-posted 26 days ago

Job description

Position: Executive Chef

Compensation: $120,000–$135,000 base salary + bonus potential

Schedule: Full-time | Service-driven schedule

Benefits: Comprehensive benefits package including health coverage, paid time off, and performance-based incentives


Role Summary:

We are conducting a search for a visionary and highly skilled Executive Chef to lead the culinary program for a modern, chef-driven restaurant within a growing hospitality group.

This concept is rooted in ingredient-driven, contemporary American cuisine, drawing influence from global techniques and diverse cultural perspectives. The menu reflects a balance of precision and creativity—blending bold flavors, live-fire elements, and refined execution in a way that feels both elevated and approachable.

As the senior culinary leader, this role is responsible for setting the tone of the kitchen—driving menu evolution, operational excellence, and team performance. The Executive Chef will act as a key partner to front-of-house leadership, ensuring a cohesive and dynamic guest experience.


The ideal candidate brings a strong foundation in chef-driven environments, with the ability to balance innovation with restraint, honoring classic techniques while pushing the cuisine forward with intention.


What you bring to the table:

  • Proven ability to lead high-performing kitchen teams in a quality-driven, high-volume environment
  • Strong expertise in seasonal menu development, with a focus on ingredient integrity and thoughtful execution
  • Experience working with live-fire cooking, raw preparations, and globally influenced techniques
  • Ability to evolve menus while maintaining a clear and consistent culinary identity
  • Hands-on leadership style with a commitment to consistency, presentation, and execution
  • Strong financial acumen, including P&L oversight, budgeting, forecasting, and cost controls
  • Experience managing inventory, purchasing, and vendor relationships with a focus on quality sourcing
  • Ability to collaborate cross-functionally with front-of-house leadership to deliver a seamless guest experience
  • Deep knowledge of food safety, sanitation, and operational best practices


Why you’ll love working here:

  • Opportunity to lead within a modern, chef-driven concept rooted in creativity and culture
  • Creative input on a menu that blends global influence with refined American technique
  • Competitive compensation with performance-based bonus potential
  • Support from an experienced and growth-oriented leadership team
  • A culture that values craft, evolution, and thoughtful hospitality
  • Platform to make a meaningful impact on both the culinary direction and guest experience


Required Work Experience:

  • 5–10 years of experience in an Executive Chef or senior culinary leadership role
  • Background in fine dining or elevated, chef-driven restaurant environments
  • Proven track record of managing kitchen operations, team performance, and financial results
  • Experience with menu development, cost controls, and high-level execution standards


Preferred Work Experience:

  • Experience with live-fire cooking or open-fire techniques
  • Exposure to globally influenced cuisine, including Asian, Latin, or European techniques
  • Experience working within multi-unit or growth-oriented restaurant groups


Personal Qualities:

  • Creative and disciplined, with a strong point of view on food
  • Passionate about ingredient-driven cuisine and continuous evolution
  • Collaborative leader who values team development and culture
  • Detail-oriented with a commitment to excellence
  • Adaptable, grounded, and energized by a dynamic environment