Chef de Cuisine — Lead Fresh Kitchen, Full-Time, With Benefits

Ultipro; Edwards, Northern (CO, KY); Hybrid; USD 65,000 - 70,000; Full time

Benefits offered by this job

Healthcare Benefits

401(k) with employer match

PTO

Job summary

The Club at Cordillera Mountain in Edwards, CO is seeking a full-time Chef de Cuisine to join Troon’s hospitality team. You will support the Executive Chef and help manage daily kitchen operations, contributing to menu development and quality.

Minimum qualifications include an Associate degree and 6–12 months of supervisory experience in high-volume facilities; food safety training is required. Competitive salary and benefits apply.

Qualifications

• Associates degree plus six months to one year experience in supervising high volume facilities.
• Must have Food Safety and Applicable Sanitation Training.
• Regular and reliable attendance.
• Strong organizational and interpersonal skills.

Responsibilities

• Ensures proper preparation of menu items.
• Inspects, selects, and uses only the freshest fruits, vegetables, meats, fish, fowl, and other food products to maintain the highest standard in the preparation of all menu items.
• Writes, maintains, and updates all menu specifications, recipes, pictures, and production forecasts.
• Prepares requisitions for supplies and food items for production.
• Observes production flow and makes adjustments to adhere to control procedures for cost and quality.
• Ensures proper receiving, storage (including temperature setting), and rotation of food products in compliance with health department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service.

Education

Associate degree

Job description

The Club at Cordillera Mountain in Edwards, CO is seeking a full-time Chef de Cuisine to join Troon’s hospitality team. You will support the Executive Chef and help manage daily kitchen operations, contributing to menu development and quality.

Minimum qualifications include an Associate degree and 6–12 months of supervisory experience in high-volume facilities; food safety training is required. Competitive salary and benefits apply.