Chef

CoolWorks P.O. Box 383, Morrison, CO; Jackson (SC); On-site; USD 65,000 - 90,000; Full time

Job summary

21 Golf Club is seeking a Chef to lead the culinary operation and deliver high-quality food for members and guests. This is a hands-on leadership role requiring active cooking, ownership of kitchen organization, and a strong focus on member feedback and relationships.

The Chef will oversee daily food preparation, maintain cleanliness and safety, and collaborate with Club leadership to develop menus and special events as the operation grows.

Qualifications

• Previous professional culinary experience in a private club, restaurant, resort, hotel, golf facility, or similar hospitality environment.
• Previous experience leading or supervising a kitchen operation preferred.
• Ability to consistently produce high-quality food in a practical and efficient manner.
• Experience with menu development, food ordering, inventory, and kitchen organization.
• Knowledge of food safety, sanitation, and proper food-handling practices.
• Strong organizational and time-management skills.
• Ability to work independently and take ownership of the culinary operation.
• Willingness to be highly hands-on and perform all aspects of kitchen operations.
• Positive attitude and ability to work collaboratively with front-of-house staff and Club leadership.
• Genuine interest in hospitality and creating an enjoyable experience for members and guests.
• Ability to remain composed, organized, and solutions-oriented during busy service periods.

Responsibilities

• Prepare and oversee the preparation of all food served to members and guests.
• Deliver consistently high-quality food with an emphasis on freshness, flavor, proper preparation, and presentation.
• Take an active, hands-on role in daily cooking, preparation, and service.
• Develop approachable and appealing food offerings appropriate for the Club and its members.
• Maintain consistency in recipes, portions, preparation, and presentation.
• Continually evaluate food quality and look for opportunities to improve the culinary experience.
• Accommodate dietary restrictions, allergies, and reasonable special requests with care and attention.
• Oversee the day-to-day operation of the Club's kitchen.
• Maintain a clean, organized, efficient, and professional kitchen environment.
• Ensure the kitchen is properly prepared and stocked prior to service.
• Manage food ordering, receiving, storage, rotation, and inventory.
• Maintain appropriate food levels based on anticipated Club activity while minimizing unnecessary waste.
• Establish and maintain appropriate food preparation, storage, labeling, and sanitation procedures.
• Ensure all kitchen equipment is properly used, cleaned, and maintained.
• Maintain compliance with applicable health, food safety, and sanitation requirements.
• Work with the Owner and General Manager to develop menus and food offerings appropriate for the Club's operation.
• Develop menus that balance quality, consistency, seasonality, member preferences, and operational practicality.
• Maintain a strong core offering while introducing new items and specials when appropriate.
• Listen to member feedback and adjust offerings based on preferences and business levels.
• Develop elevated menus and culinary experiences for special dinners and events.
• Help establish a distinct culinary identity for 21 Golf Club as the operation continues to grow.
• Lead by example and remain actively involved in cooking, preparation, cleaning, and other kitchen responsibilities.
• Create a positive, accountable, and team-oriented kitchen environment.
• Help develop culinary associates and establish consistent kitchen procedures and standards.
• Understand that the culinary operation is an important part of the overall 21 Golf Club member experience.
• Take an interest in member preferences and incorporate them when appropriate.
• Maintain a visible presence outside of the kitchen and actively engage with members and guests, building relationships and becoming familiar with them.
• Work collaboratively with the Food & Beverage Manager to ensure food and service operate as one cohesive hospitality experience.
• Maintain flexibility and a willingness to accommodate member needs whenever reasonably possible.
• Approach the culinary operation with a hospitality mindset rather than simply producing food.
• Lead the culinary planning and execution for Club events, tournaments, special dinners, and other member experiences.
• Work closely with the General Manager and Food & Beverage Manager to develop menus and service plans for events.
• Create special dinner menus that provide an elevated experience beyond the Club's everyday food offerings.
• Properly plan food quantities, preparation schedules, staffing, and kitchen execution for events.
• Be present and actively involved in the execution of Club events and special dinners.
• Ensure food quality and presentation remain consistent regardless of event size or service format.

Skills

Culinary leadership

Menu development

Food safety & sanitation

Kitchen organization

Team leadership

Hands-on cooking

Hospitality mindset

Independent work

Job description

REPORTS TO: General Manager

POSITION TYPE: Full-Time, Salaried

POSITION OVERVIEW

21 Golf Club is seeking a Chef to join the Club's culinary operation and provide consistently high-quality food for our

members and their guests.

This is a hands-on leadership position for an experienced culinary professional who enjoys cooking, takes pride in their work,

and understands the important role food plays in the overall member experience. The Chef will be actively involved in daily

food preparation and service while taking ownership of the organization, cleanliness, and operation of the kitchen. Just as

importantly, the Chef is expected to be a visible and engaged presence within the Club, building relationships with members,

seeking their feedback, understanding their preferences, and becoming a recognizable part of the 21 Golf Club experience.

As 21 Golf Club continues to grow, the Chef will have the opportunity to help establish the foundation of the Club's culinary

program. Initially, the culinary team will be intentionally small, requiring the Chef to be comfortable working independently

and alongside a limited number of hourly culinary associates as business levels dictate.

CULINARY & FOOD QUALITY

• Prepare and oversee the preparation of all food served to members and guests.
• Deliver consistently high-quality food with an emphasis on freshness, flavor, proper preparation, and presentation.
• Take an active, hands-on role in daily cooking, preparation, and service.
• Develop approachable and appealing food offerings appropriate for the Club and its members.
• Maintain consistency in recipes, portions, preparation, and presentation.
• Continually evaluate food quality and look for opportunities to improve the culinary experience.
• Accommodate dietary restrictions, allergies, and reasonable special requests with care and attention.

KITCHEN OPERATIONS

• Oversee the day-to-day operation of the Club's kitchen.
• Maintain a clean, organized, efficient, and professional kitchen environment.
• Ensure the kitchen is properly prepared and stocked prior to service.
• Manage food ordering, receiving, storage, rotation, and inventory.
• Maintain appropriate food levels based on anticipated Club activity while minimizing unnecessary waste.
• Establish and maintain appropriate food preparation, storage, labeling, and sanitation procedures.
• Ensure all kitchen equipment is properly used, cleaned, and maintained.
• Maintain compliance with applicable health, food safety, and sanitation requirements.

MENU DEVELOPMENT

• Work with the Owner and General Manager to develop menus and food offerings appropriate for the Club's operation.
• Develop menus that balance quality, consistency, seasonality, member preferences, and operational practicality.
• Maintain a strong core offering while introducing new items and specials when appropriate.
• Listen to member feedback and adjust offerings based on preferences and business levels.
• Develop elevated menus and culinary experiences for special dinners and events.
• Help establish a distinct culinary identity for 21 Golf Club as the operation continues to grow.

TEAM LEADERSHIP

• Assist in recruiting and hiring hourly culinary associates as business levels increase.
• Train, schedule, supervise, and lead kitchen associates.
• Establish clear expectations for food quality, cleanliness, organization, professionalism, and teamwork.

21 GOLF CLUB | CHEF

• Lead by example and remain actively involved in cooking, preparation, cleaning, and other kitchen responsibilities.
• Create a positive, accountable, and team-oriented kitchen environment.
• Help develop culinary associates and establish consistent kitchen procedures and standards.

MEMBER EXPERIENCE & HOSPITALITY

• Understand that the culinary operation is an important part of the overall 21 Golf Club member experience.
• Take an interest in member preferences and incorporate them when appropriate.
• Maintain a visible presence outside of the kitchen and actively engage with members and guests, building relationships
• and becoming familiar with them.
• Work collaboratively with the Food & Beverage Manager to ensure food and service operate as one cohesive hospitality
• experience.
• Maintain flexibility and a willingness to accommodate member needs whenever reasonably possible.
• Approach the culinary operation with a hospitality mindset rather than simply producing food.

EVENTS & SPECIAL DINNERS

• Lead the culinary planning and execution for Club events, tournaments, special dinners, and other member experiences.
• Work closely with the General Manager and Food & Beverage Manager to develop menus and service plans for events.
• Create special dinner menus that provide an elevated experience beyond the Club's everyday food offerings.
• Properly plan food quantities, preparation schedules, staffing, and kitchen execution for events.
• Be present and actively involved in the execution of Club events and special dinners.
• Ensure food quality and presentation remain consistent regardless of event size or service format.

QUALIFICATIONS

• Previous professional culinary experience in a private club, restaurant, resort, hotel, golf facility, or similar hospitality
• environment.
• Previous experience leading or supervising a kitchen operation preferred.
• Ability to consistently produce high-quality food in a practical and efficient manner.
• Experience with menu development, food ordering, inventory, and kitchen organization.
• Knowledge of food safety, sanitation, and proper food-handling practices.
• Strong organizational and time-management skills.
• Ability to work independently and take ownership of the culinary operation.
• Willingness to be highly hands-on and perform all aspects of kitchen operations.
• Positive attitude and ability to work collaboratively with front-of-house staff and Club leadership.
• Genuine interest in hospitality and creating an enjoyable experience for members and guests.
• Ability to remain composed, organized, and solutions-oriented during busy service periods.

SCHEDULE & EXPECTATIONS

The Chef is a salaried leadership position with a schedule driven by Club activity and member needs. The position requires

flexibility and availability to work days, evenings, weekends, holidays, special dinners, tournaments, and member events as

needed.

21 Golf Club's operating calendar includes periods of higher and lower activity throughout the year. The Chef should expect

to be highly engaged during the Club's primary operating seasons, with opportunities for additional time away during the

Club's slower summer period.

WHAT SUCCESS LOOKS LIKE

Success in this position is built around quality, consistency, organization, and hospitality. Members should be able to visit 21

Golf Club knowing they will receive fresh, well-prepared food that is consistently enjoyable.

The culinary program does not need to be overly complicated or formal to be exceptional. The expectation is to do the

fundamentals extremely well while continually improving the experience as the Club grows.

The right Chef will take ownership of the kitchen, understand what our members enjoy, work closely with the Food &

Beverage Manager, and take pride in creating food that complements the unique experience of spending a day at 21 Golf Club.