Hunter Curtis
About Hunter Curtis
Hunter Curtis is a Vessel Supervisor at REEF in Denver, Colorado, where he has worked since 2021. He previously held positions as a Sous Chef at Vail Resorts and as a Lead Line Cook at Nocturne Jazz & Supper Club, and he holds a Bachelor's Degree in Public Relations from the University of Colorado Boulder.
Work at REEF
Hunter Curtis has been employed at REEF as a Vessel Supervisor since 2021. In this role, he has implemented a ghost kitchen concept aimed at optimizing operational efficiency. He has also developed training programs for new supervisor hires, focusing on inventory management and standard operating procedures. His responsibilities include monitoring and analyzing key performance indicators such as sales, labor costs, and food waste to enhance kitchen operations.
Previous Experience in Culinary Roles
Before joining REEF, Hunter Curtis worked in various culinary positions. He served as a Sous Chef at Vail Resorts for four months in 2020, located in Crested Butte, Colorado. Prior to that, he was a Lead Line Cook at Nocturne Jazz & Supper Club from 2017 to 2019, where he worked for two years in Denver, Colorado. His experience in these roles contributed to his expertise in kitchen management and culinary operations.
Education and Expertise
Hunter Curtis earned a Bachelor’s Degree in Public Relations, Advertising, and Applied Communication from the University of Colorado Boulder, where he studied from 2011 to 2016. He also completed his high school education at Denver Waldorf School from 2007 to 2011. His educational background provides him with a strong foundation in communication and management, which he applies in his current role.
Internship Experience
In 2016, Hunter Curtis gained practical experience as a Marketing Intern at CraftWorks Restaurants & Breweries, Inc. During this four-month internship in Broomfield, Colorado, he developed skills in marketing strategies and operations, which complement his culinary career.