Club Chef - Hands-On Culinary Leader & Guest Experience

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

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.