Chef de Cuisine, Culinary

Aurora, CO, USA|

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $60,000.00 - $65,000.00

Benefits

Medical insurance

Dental Insurance

Life insurance

Paid Time Off

Paid holidays

401(k) Plan

flexible schedule

Job Description

BlueStar Resort & Golf (BSRG) is a renowned hospitality company known for its commitment to exceptional guest experiences and high standards in culinary excellence. Located near the vibrant city of Denver, Colorado, BSRG operates several premium resort and golf communities, with The Canyons Castle Pines being one of the most anticipated residential and recreational developments in the Greater Denver area. Launched in the fall of 2019, The Canyons Castle Pines is a master-planned community that offers residents and guests a unique blend of scenic beauty, modern amenities, and a welcoming atmosphere. The Canyons is managed by BlueStar, which is responsible for overseeing the various amenities provided to the residents, including dining and event facilities such as The Exchange. As a brand, BlueStar prioritizes customer service, innovation, and operational excellence, striving to create memorable experiences for all members and guests.

The Chef de Cuisine role at BlueStar Resort & Golf represents a key leadership position within the kitchen management team, reporting directly to the Executive Chef. This is a full-time opportunity with an annual salary range between $60,000 and $65,000. The position requires overseeing daily kitchen operations, managing culinary staff, and ensuring that all food service standards meet BlueStar's rigorous quality and safety guidelines. The ideal candidate will be responsible for menu planning, food preparation, cost control, and maintaining a productive and enjoyable work environment. They will also drive team development through mentorship and support staff hiring and scheduling processes. Additionally, the Chef de Cuisine participates in special event catering and manages budgets in alignment with strategic objectives.

BlueStar places great emphasis on nurturing a workplace culture that values honesty, integrity, respect for individuals, teamwork, and a competitive spirit. The Chef de Cuisine will embody these core values by leading through example and fostering open communication within the kitchen team. They will cultivate positive relationships with guests, staff, contractors, and suppliers to maintain the highest level of customer satisfaction. The successful candidate will also stay abreast of market trends and culinary innovations by attending exhibitions and industry seminars.

BlueStar Resort & Golf supports its full-time employees with comprehensive benefits, including medical, dental, and life insurance plans that become available the first month after employment begins. Employees accrue paid time off in line with company policies and enjoy seven paid holidays annually. Additionally, after 30 days of service, team members aged 21 and older are eligible to participate in a 401(k) plan. Work schedules may require some flexibility, including evenings and weekends, reflecting the dynamic nature of hospitality and event catering. The role also demands physical stamina and the ability to work in both indoor kitchen settings and outdoor event environments that may involve exposure to various weather conditions.

This position offers a rewarding chance to join a dynamic, service-oriented team dedicated to excellence in culinary arts and guest services in a growing and upscale community. BlueStar Resort & Golf is an equal opportunity employer committed to diversity and inclusion within its workforce.

Job Requirements

High school diploma or equivalent preferred
Minimum two years experience as a Chef de Cuisine or Kitchen Supervisor or completion of a nationally ranked culinary or vocational school or equivalent combination of education and experience
One to three years supervisory experience
American Culinary Federation certification preferred
Current Food Handlers card
Computer literacy including Microsoft Office and Excel
Knowledge of food safety, sanitation, and cost control
Ability to read and analyze food industry periodicals
Proficiency with standardized recipes
Effective oral and written communication
Ability to calculate food costs, menu pricing, discounts, inventory, labor standards, and volume
Basic math and budget analysis skills
Strong planning, problem-solving, decision-making, delegation, communication, time management, and employee development skills
Ability to consistently achieve high work standards with attention to detail
Ability to work in fast-paced environment with multiple priorities
Flexible schedule including evenings and weekends

Job Qualifications

High school diploma or equivalent preferred
Minimum two years experience as a Chef de Cuisine or Kitchen Supervisor or completion of a nationally ranked culinary or vocational school or equivalent combination of education and experience
One to three years supervisory experience managing a team or in a supervisory role
American Culinary Federation certification of Certified Chef de Cuisine or higher preferred
Current Food Handlers card
Computer literate with working knowledge of Microsoft Office including Excel
Knowledge of food, sanitation, and cost control
Ability to read, analyze, and interpret food service industry periodicals
Ability to understand standardized recipe formats
Ability to write routine reports and correspondence
Ability to speak effectively before groups of customers or team members
Ability to calculate food costs, menu pricing, discounts, inventory, labor standards, and volume
Understanding of profit and loss statements and capital projects presentation
Basic computational ability and budget analysis
Strong planning, problem-solving, decision-making, delegation, communication, time management, and employee development skills
Excellent written and verbal communication skills
Attention to detail, accuracy, and timeliness
Initiative and sound independent judgment
Ability to work in a fast-paced environment and multitask
Flexible to work evenings and weekends

Job Duties

Communicate the core values and mission of BlueStar Resort & Golf to support company goals
Plan menus, create purchase orders, assure food safety and freshness, prepare menu items according to BSRG standards
Provide accurate and up-to-date recipes and cost sheets for menu and banquet items
Develop positive customer relations through proactive interactions with team members, guests, contractors, and suppliers
Lead an enjoyable and productive work environment, encouraging open communication regarding kitchen operations, safety, and human resource issues
Define and develop achievable goals for kitchen team members promoting peak performance and professional growth
Support staff hiring, training, scheduling, mentoring
conduct performance reviews
Supervise staff in alignment with BSRG policies
perform team member duties when necessary
Recognize and celebrate team member success
Create a safe, clean, and collaborative working environment
Represent BSRG professionally with appropriate dress and speech
Assist at all Food & Beverage functions including corporate parties and weddings
Execute budgets daily, monthly, and annually
Maintain BSRG standards of excellence and pursue continual improvement
Attend culinary exhibitions, buying shows, and seminars
Perform other duties as assigned