ABOUT US:

Tag Restaurant Group (TRG) is a Denver-based culinary empire shaped by the visionary Chef Troy Guard. Since our establishment in 2009, starting with our flagship restaurant on Denver’s iconic Larimer Square, TRG has evolved into a culinary force, earning recognition both locally and nationally. With our roots firmly planted in Denver, we have expanded our presence to encompass captivating locations in the Denver metro area. And more excitingly, we’ve extended our footprint to the vibrant city of Houston. Currently, TRG encompasses four distinctive concepts: Los Chingones, Guard and Grace, Bubu, HashTAG, Done Deal Cocktail Lounge and TAG Burger Bar.
We are a rapidly growing, ultra-modern, chef-driven restaurant group seeking a passionate and self-motivated Executive Chef who thrives in a competitive, high-performing environment. The ideal candidate is deeply experienced in the restaurant industry, understands the local market, and has a proven track record of excellence in the world of fine dining.
As a senior leader, you will be fully accountable for the overall success of kitchen operations, acting as the key liaison between the culinary team and front-of-house leadership. You should bring a strong command of diverse cuisines, advanced cooking techniques, and a deep commitment to delivering an exceptional guest experience.

REQUIREMENTS:

• Minimum 5 years leading a kitchen team of 50+ staff
• Experience managing restaurants with $12M–$15M+ in annual revenue
• Steakhouse experience preferred but not required
• Strong background in menu development
• Michelin experience is a plus, but not required
• Proficiency in Restaurant365 (inventory, accounting)
• Expertise in managing $2M+ in private dining revenue
• Ability to build training teams and implement operational systems
• Immediate availability
• Relocation assistance available
• Will lead a team of four salaried chefs

• Full oversight of culinary operations
• Menu development and innovation
• Budgeting, forecasting, and financial accountability
• Procurement and purchasing
• P&L review, labor management, and food cost control
• Upholding hygiene and sanitation standards
• Building systems and protocols for food safety and kitchen training
  Requirements: