Executive Chef

Heritage Golf Group; Fort Collins (CO); On-site; USD 90,000 - 140,000; Full time

Job summary

Ptarmigan Country Club, part of Heritage Golf Group, seeks an Executive Chef to lead all culinary operations across the Club, including dining, events, and catering. The role focuses on developing a strong culinary team, maintaining high quality and safety standards, and partnering with F&B leadership to deliver exceptional member experiences.

The Executive Chef will manage menus, purchasing specs, and budgets, while ensuring best practices in food costs and labor, and fostering a collaborative

Qualifications

• ACF certification and/or a degree in Culinary Arts preferred.
• 3+ years of culinary leadership experience within private clubs, resorts, or hospitality environments.
• Proven ability to recruit, train, develop, motivate, and retain culinary professionals.
• Strong leadership, communication, and organizational skills.

Responsibilities

• Provide hands-on leadership for all culinary operations across the Club.
• Recruit, train, coach, and retain a high-performing culinary team.
• Foster a positive, professional kitchen culture built on accountability and teamwork.
• Set clear performance expectations and provide ongoing feedback and development.
• Develop staffing plans to support operations while managing labor costs.
• Lead culinary knowledge training and align with Club vision and direction.
• Organize systems and procedures for efficient food service operations.
• Maintain high sanitation, safety, and quality standards.
• Oversee menu development, recipes, and food cost controls.
• Manage budgeting and financial performance for culinary operations.
• Maintain a visible, accessible presence with members and staff.

Skills

Culinary leadership

Recruitment & training

Menu development

Cost control

Staff mentoring

Communication

Time management

Education

ACF certification / Culinary Arts degree

Job description

Ptarmigan Country Club, located in the Greater Denver, Colorado area, is a private, full-service golf and country club featuring a Jack Nicklaus Signature 18-hole golf course. Designed in 1979 to complement the dramatic Rocky Mountain landscape, the course offers a variety of challenges for golfers of all skill levels, with four sets of tees, rolling topography, and approximately 100 feet of elevation change. The Club also offers active Men’s and Ladies’ Leagues, social and competitive events, junior programming, and golf instruction.

Additional amenities include a two-level clubhouse with multiple dining areas, private event spaces, a fireside bar and lounge, outdoor patio, and men’s and women’s locker rooms. Members also enjoy racquet sports, including lighted pickleball courts and tennis, as well as a junior Olympic-sized swimming pool.

The Executive Chef reports to the General Manager, with additional direction provided by the SVP of Food & Beverage for Heritage Golf Group. This position works closely with the Food & Beverage Director and other department leaders.

The Executive Chef at Ptarmigan Country Club is a hands‑on culinary leader who leads by example and is responsible for all food production across the property, including restaurant dining, member events, private events, catering, and to‑go offerings.

In addition to delivering an exceptional culinary experience, the Executive Chef is responsible for building, developing, and retaining a strong culinary team. This individual will establish clear expectations, foster a positive and collaborative kitchen culture, and provide ongoing training, coaching, and development to culinary team members.

The Executive Chef develops menus, purchasing specifications, and recipes while overseeing food and labor budgets, cost controls, staffing, and kitchen operations. This position ensures the highest standards of food quality, consistency, presentation, sanitation, and safety.

JOB RESPONSIBILITIES

• Provide hands‑on leadership and direction for all culinary operations throughout the Club.
• Recruit, train, coach, develop, and retain a high‑performing culinary team.
• Create a positive, professional, and team‑oriented kitchen culture built around accountability, communication, and mutual respect.
• Establish clear performance expectations and provide ongoing feedback and development opportunities for culinary team members.
• Develop appropriate staffing and scheduling plans to support operational needs while effectively managing labor costs.
• Lead culinary and product knowledge training and play an active role in developing the vision and direction of the Club’s culinary operation.
• Organize and develop systems and procedures to ensure efficient and consistent food service operations.
• Maintain high standards of sanitation, cleanliness, food safety, and workplace safety throughout all kitchen and food preparation areas.
• Cook and/or directly supervise the preparation of menu items requiring advanced culinary skills.
• Establish and maintain controls to minimize food and supply waste and prevent loss.
• Develop recipes, preparation techniques, and presentation standards to ensure consistent quality while effectively managing food costs.
• Maintain appropriate portion controls and assist in establishing menu pricing.
• Develop and manage culinary budgets, monitor financial performance, and take appropriate action to achieve established financial goals.
• Maintain a visible and approachable presence with the membership and consistently deliver a high level of service.
• Partner closely with the Food & Beverage Director and other department leaders to ensure a cohesive member and guest experience.
• Contribute creative ideas for member programming, special events, seasonal menus, and new culinary offerings.
• Attend Food & Beverage and management meetings as required.
• Build strong professional relationships and serve as an active and collaborative member of the Club’s management team.
• Demonstrate professionalism, integrity, and conduct consistent with the Club’s culture and service philosophy.
• Perform all other duties as assigned by the General Manager and/or SVP of Food & Beverage.

POSITION REQUIREMENTS

• ACF certification and/or a degree in Culinary Arts is preferred.
• 3+ years of culinary leadership experience within a private club, resort, restaurant, or similar hospitality environment preferred.
• Demonstrated ability to recruit, train, develop, motivate, and retain culinary professionals.
• Strong leadership skills with the ability to establish accountability while maintaining a positive and collaborative work environment.
• Strong communication, organizational, and time‑management skills.
• Demonstrated judgment, problem‑solving, and decision‑making abilities.
• Ability to build positive working relationships with members, employees, vendors, and Club leadership.
• Ability to effectively conduct meetings and menu briefings and maintain strong communication across the culinary and Food & Beverage teams.
• Extensive knowledge of menu development, food products, standard recipes, preparation techniques, food cost management, labor management, and wage controls.
• Must be able to stand and walk for periods of eight to ten hours during a shift.
• Must be able to reach, bend, balance, and repeatedly lift or transport objects weighing up to 30 pounds. At times, lifting up to 50 pounds may be required.
• Must be able to work in varying temperatures, including warm to very warm kitchen environments.