Chef De Cuisine

Boulder Country Club; Boulder (CO); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life insurance

Paid time off

401(k) with match

Uniform discounts

Youth camp discounts

Limited golf privileges

Job summary

Boulder Country Club in Boulder, CO is seeking a Chef de Cuisine to manage daily culinary operations and lead the kitchen team under the Executive Chef. You will oversee menu development and dining experiences for members and guests.

Role requires 3–5 years in culinary management, an Associate degree in Culinary Arts, and ServSafe Manager Certification. Competitive salary and comprehensive benefits are provided.

Qualifications

• 3-5 years of culinary management experience in a high-volume, upscale restaurant, resort, or private country club.
• Associate degree in Culinary Arts preferred (or equivalent practical experience); ServSafe Manager Certification required.

Responsibilities

• Oversee meal prep, cooking, and plating across all dining rooms, outlets, and catered club events.
• Plan and prepare seasonal, scratch-cooked menus, daily specials, and private event menus with the Executive Chef.
• Maintain standards for taste, presentation, portion size, and recipe accuracy on every shift.
• Interact with members during service and accommodate dietary needs and allergies with care.
• Supervise, train, and mentor line cooks, prep cooks, and dishwasher staff.
• Create weekly work schedules based on guest volume and budget goals.
• Manage ordering, receiving, and supply inventory; reduce food waste and hit food-cost targets.
• Ensure full compliance with local health department regulations, food safety standards, and internal cleanliness guidelines.

Skills

Culinary leadership

Menu planning

Food presentation

Knife skills

Communication

Team mentorship

Safety compliance

Education

Associate degree in Culinary Arts

ServSafe Manager Certification

Job description

Executive Summary: The Chef de Cuisine manages the daily culinary operations and kitchen staff at the Country Club, works closely with the Executive Chef, and oversees menu preparation, food safety standards, and dining experiences for members and guests.

Position Title: Chef de Cuisine
Reports To: Executive Chef
Department: Culinary Operations
Classification: Salaried / Exempt
Salary Range: $65,000 to $75,000 DOE

Key Responsibilities

Kitchen Operations & Culinary Quality

• Oversee meal prep, cooking, and plating across all à la carte dining rooms, casual outlets, and catered club events.
• Plan and prepare seasonal, scratch-cooked menus, daily specials, and custom menus for private events in collaboration with the Executive Chef.
• Maintain strict standards for taste, presentation, portion size, and recipe accuracy on every shift.
• Interact professionally with members during service and menu consultations, accommodating special dietary needs and allergies with care and flexibility.

Team Leadership & Staff Management

• Supervise, train, and mentor line cooks, prep cooks, and dishwasher staff.
• Teach proper cooking techniques, station organization, plating guidelines, and kitchen safety rules.
• Create weekly work schedules based on expected guest volume and budget goals.

Compliance & Kitchen Management

• Manage ordering, receiving, and supply inventory; implement practices to reduce food waste and hit food-cost targets.
• Ensure full compliance with local health department regulations, food safety standards, and internal cleanliness guidelines.
• Monitor kitchen equipment for proper use, regular cleaning, and timely maintenance.

Qualifications & Requirements

• 3-5 years of culinary management experience in a high-volume, upscale restaurant, resort, or private country club.
• Associate degree in Culinary Arts preferred (or equivalent practical experience); ServSafe Manager Certification required.

Key Skills & Abilities

• Strong proficiency in classical and modern cooking methods, advanced knife skills, menu planning, and food presentation.
• Clear communication abilities, a professional attitude under peak service pressure, and a strong commitment to member satisfaction.
• Ability to stand and walk for extended periods, work comfortably in hot kitchen environments, and lift up to 50 lbs.

Performance Metrics (KPIs)

• High member satisfaction ratings and positive feedback on culinary offerings.
• Health department and safety audit scores that meet or exceed club targets.
• Meeting labor and food cost targets set by the Executive Chef.
• Positive team morale and strong staff retention in the kitchen.

Benefits

• Comprehensive medical, dental, vision, and life insurance.
• Paid time off, holidays, and sick leave.
• 401(k) retirement plan with company match options.
• Discounts on uniforms and slip-resistant footwear.
• Discounted enrollment for youth summer camp (ages 4–12).
• Limited golf privileges.