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 Club is deeply rooted in tradition, yet continuously evolves to provide its members with exceptional services and facilities in a welcoming and refined environment.
The Chef de Cuisine at Denver Country Club serves as a critical culinary leader, reporting directly to the Executive Chef and Director of Food and Beverage. This full-time, exempt position is based in Denver, Colorado, offering a competitive salary range of $58,000 to $65,000. The role demands a highly skilled and hands-on chef who exemplifies classical culinary techniques and a passion for scratch cooking. The Chef de Cuisine is responsible for maintaining the highest standards of food quality, consistency, and cost control while fostering a culture of culinary excellence within the club's luxury setting. This leader must demonstrate strong leadership capabilities, impeccable professionalism, and an in-depth understanding of classic culinary methods to elevate the dining experiences offered at Denver Country Club.
The position involves overseeing the creation and execution of seasonal menus and weekly specials that highlight seasonal, high-quality ingredients prepared with refined techniques. The Chef de Cuisine collaborates closely with other culinary leaders such as the Executive Chef, Sous Chef, and Banquet Chef to ensure all culinary operations align with the club’s vision and standards. Responsibilities include supervising food preparation, quality control at the pass, inventory management assistance, and menu innovation. The role also entails mentoring and training kitchen staff to uphold the club’s scratch-cooking philosophy, classical preparation methods, and meticulous presentation standards.
This role requires a chef who thrives in a fast-paced, team-oriented environment and who is organized, detail-oriented, and committed to maintaining sanitation and safety standards throughout the kitchen. The Chef de Cuisine leads by example, ensuring that all culinary products meet or exceed established quality benchmarks, and that the kitchen operates efficiently and professionally. Other duties include overseeing the proper storage and rotation of food products, ensuring compliance with cleaning and safety protocols, and managing kitchen operations during peak service times.
Denver Country Club values integrity, passion, teamwork, respect, and excellence, which are integral to their culture and reflected in everyday operations. As a member of this esteemed team, the Chef de Cuisine benefits from a positive, values-centric work environment that encourages creativity, enthusiasm, and professional growth. The club provides a comprehensive benefits package including medical, dental, and life insurance, 401k with matching contributions, flexible spending accounts, and other employee perks such as complimentary golf privileges, employee meals, holiday bonuses, and eligibility for scholarships. This position offers not only a rewarding career opportunity but also the chance to be part of a historic institution known for its commitment to quality and exceptional member experiences.
The Chef de Cuisine at Denver Country Club serves as a critical culinary leader, reporting directly to the Executive Chef and Director of Food and Beverage. This full-time, exempt position is based in Denver, Colorado, offering a competitive salary range of $58,000 to $65,000. The role demands a highly skilled and hands-on chef who exemplifies classical culinary techniques and a passion for scratch cooking. The Chef de Cuisine is responsible for maintaining the highest standards of food quality, consistency, and cost control while fostering a culture of culinary excellence within the club's luxury setting. This leader must demonstrate strong leadership capabilities, impeccable professionalism, and an in-depth understanding of classic culinary methods to elevate the dining experiences offered at Denver Country Club.
The position involves overseeing the creation and execution of seasonal menus and weekly specials that highlight seasonal, high-quality ingredients prepared with refined techniques. The Chef de Cuisine collaborates closely with other culinary leaders such as the Executive Chef, Sous Chef, and Banquet Chef to ensure all culinary operations align with the club’s vision and standards. Responsibilities include supervising food preparation, quality control at the pass, inventory management assistance, and menu innovation. The role also entails mentoring and training kitchen staff to uphold the club’s scratch-cooking philosophy, classical preparation methods, and meticulous presentation standards.
This role requires a chef who thrives in a fast-paced, team-oriented environment and who is organized, detail-oriented, and committed to maintaining sanitation and safety standards throughout the kitchen. The Chef de Cuisine leads by example, ensuring that all culinary products meet or exceed established quality benchmarks, and that the kitchen operates efficiently and professionally. Other duties include overseeing the proper storage and rotation of food products, ensuring compliance with cleaning and safety protocols, and managing kitchen operations during peak service times.
Denver Country Club values integrity, passion, teamwork, respect, and excellence, which are integral to their culture and reflected in everyday operations. As a member of this esteemed team, the Chef de Cuisine benefits from a positive, values-centric work environment that encourages creativity, enthusiasm, and professional growth. The club provides a comprehensive benefits package including medical, dental, and life insurance, 401k with matching contributions, flexible spending accounts, and other employee perks such as complimentary golf privileges, employee meals, holiday bonuses, and eligibility for scholarships. This position offers not only a rewarding career opportunity but also the chance to be part of a historic institution known for its commitment to quality and exceptional member experiences.
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 Criteria
Experience
Mid Level (3-7 years)
Job Location
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