Executive Chef: Menu Innovation & Financial Leadership

BoardRoom magazine; Parker (CO); On-site; USD 58,000 - 150,000; Full time

Job summary

Arcis Golf seeks an Executive Chef at The Club at Pradera in Parker, CO. You will lead the culinary department, develop menus, ensure compliance with menus, inventory, and quality standards, and drive profits while maintaining high service levels.

You will hire and mentor kitchen staff, manage budgets, and collaborate with the General Manager and other departments to deliver exceptional member and guest experiences. This exempt role may require nights, weekends, and holidays.

Qualifications

• High school diploma or equivalent required.
• Bachelor’s degree, Culinary degree or certificate preferred.
• Strong attention to detail, planning and organizational skills.
• Experience supervising others and leading a team.
• Strong verbal and written communication skills.

Responsibilities

• Ensure compliance with national programs, menus, and inventory procedures.
• Recruit, develop, and retain talented culinary staff.
• Meet financial targets with appropriate accounting procedures and monthly reviews.
• Observe and coach kitchen staff to ensure quality and timeliness.
• Engineer menu items to ensure quality and proper margins.
• Create and execute short and long-term operational and financial plans.
• Ensure kitchen is clean, sanitary, and compliant with laws.
• Create menus for events and daily features.
• Share successes and best practices with Regional Chef/VP of Food & Beverage.
• Maintain communication across departments about programs and events.

Skills

Leadership

Menu engineering

Budget management

Staff development

Quality control

Communication

Education

High school diploma or equivalent

Bachelor’s degree

Culinary degree or certificate

Tools

ServSafe

Inventory management tools

Job description

Arcis Golf seeks an Executive Chef at The Club at Pradera in Parker, CO. You will lead the culinary department, develop menus, ensure compliance with menus, inventory, and quality standards, and drive profits while maintaining high service levels.

You will hire and mentor kitchen staff, manage budgets, and collaborate with the General Manager and other departments to deliver exceptional member and guest experiences. This exempt role may require nights, weekends, and holidays.