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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $58,000.00 - $65,000.00
Work Schedule
Flexible
Benefits
Medical
Dental
Life
401k Match
flexible spending accounts
Complimentary golf privileges
Complimentary employee meal
complimentary parking
holiday bonus
Scholarship Eligibility
Referral Bonus
Job Description
Denver Country Club, established in 1887, is one of the most prestigious private clubs in the United States and holds the distinction as the first club west of the Mississippi River. This exclusive, invitation-only club boasts 585 members and offers a variety of premier amenities, including an 18-hole golf course, indoor golf simulators, indoor and outdoor tennis courts, platform tennis, pickleball, ice hockey, lawn bowling, croquet, and both casual and fine dining experiences. The club has been recognized nationally as one of the Top 100 Platinum Clubs of America, reflecting its longstanding commitment to excellence and member satisfaction. Denver Country... Show More
Job Requirements
- must pass background check and pre-screening requirements
- physical ability to stand and move for 8-10 hours per day in a busy kitchen
- ability to maintain focus and consistency under pressure
- ability to lift and carry heavy pots, pans, and bulk food supplies
- ability to perform repetitive tasks like chopping, stirring, plating, and garnishing
- must have fine motor skills, flexibility, and range of motion for reaching, bending, and moving between stations
Job Qualifications
- 2-3 years experience in a high-end, fast-paced, teamwork-oriented culinary environment
- strong understanding of scratch cooking, classical techniques, and refined plating
- excellent attention to detail and commitment to culinary excellence
- ability to work flexible shifts as business requires
- ability to take direction, collaborate, and lead by example
- strong organizational, sanitation, and safety awareness
- passionate about food, technique, and craft
Job Duties
- Create preparation and mise en place lists for AM and PM stations in conjunction with the Sous Chef
- perform daily inspections of all stations upon arrival, verifying readiness and execution of established mise en place standards
- lead menu development, seasonal menu changes, and weekly specials using scratch cooking, classical techniques, proper foundations, and refined presentation
- ensure all culinary programming reflects a scratch-made philosophy, including sauces, stocks, soups, dressings, marinades, and foundational components
- expedite lunch service and assist cooks with plating and preparation as needed
- act as the primary leader of food quality and consistency at the pass, verifying accuracy, plating, temperature, and timing of every dish before it leaves the kitchen
- ensure the pass remains organized, efficient, and communicative, aligned with Denver Country Club culinary standards
- consult with the Executive Chef, Banquet Chef, and Sous Chef concerning food production and daily needs
- utilize leftovers appropriately, assist in planning specials, and instruct cooks on preparation and technique
- ensure all specifications, portions, freshness, and product quality meet expectations
- ensure all items are properly labeled, dated, rotated, and stored according to club standards
- assist in preparation, cooking, and plating of a la carte and banquet dishes
- oversee cooking and presentation of all dishes, ensuring attractive, well-executed plates of the highest quality
- provide hands-on instruction to cooks on technique, timing, plating, and classical fundamentals
- assist the Purchasing Manager with inventory as required
- monitor production of stocks, demi-glace, soups, and sauces, preparing classical bases as needed
- cut and portion meats and seafood as required, inspecting the meat cart on weekends
- conduct walk-in inspections with the Purchasing Manager to ensure proper organization and storage
- confirm cleaning and deep-cleaning lists are completed
- secure the kitchen and walk-ins at the end of the night
- work with the Executive Chef and Sous Chef to create and post schedules, ensuring staffing levels meet business needs
- serve as the number one supervisory presence during service by maintaining full control of the pass and enforcing timing, communication, and plating standards
- bring performance issues to the Executive Chef and collaborate to resolve them
- supervise all cooks involved in preparation, production, and cooking for a la carte or banquets
- help design new menus and specials using classical techniques, scratch foundations, and high-quality seasonal ingredients
- train the kitchen team in scratch cooking, classical methods, culinary discipline, and station excellence
- ensure sanitation, cleaning, and food-handling standards are met at all times
- supervise labeling, rotation, cleanliness, and organization of walk-ins, reach-ins, and storage rooms
- delegate tasks during slow shifts and send staff home early if appropriate
- inspect all stations at the end of each shift for cleanliness and readiness
- confirm proper holding temperatures and log cooling procedures nightly
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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