Executive Chef

Denver, CO, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $100,000.00 - $110,000.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Paid Time Off

bonus

Retirement Plan

Employee Discounts

Job Description

Heritage Eagle Bend Golf Course is a premier golf and hospitality establishment that prides itself on delivering an exceptional experience to its members and guests. Nestled in a picturesque setting, Heritage Eagle Bend offers meticulously maintained greens, elegant dining facilities, and a warm, welcoming atmosphere that makes it a sought-after destination for golf enthusiasts and social gatherings alike. As a distinguished golf club, Heritage Eagle Bend emphasizes high-quality service, community engagement, and a commitment to excellence in every aspect of its operations. The club features a full-service culinary department that plays a central role in enhancing the overall member experience... Show More

Job Requirements

High school diploma
Culinary degree or extensive experience in upscale Food & Beverage establishment
Prior experience as executive sous chef or working chef
Proven leadership experience
Current foodservice certification
Effective verbal and written communication skills
Ability to delegate responsibilities
Ability to develop lead train and manage a team
Computer literacy with accurate typing skills
Arithmetic computation skills for budgeting and cost analysis
Knowledge of directing and operating restaurants and banquet facilities
Understanding of local state and federal health and sanitation laws
Familiarity with use and maintenance of major kitchen equipment including stoves refrigeration slicer knives and dish machine
Ability to work in a high energy and demanding environment
Strong organizational leadership and problem-solving skills
Team player with ability to take direction
Ability to work all kitchen stations including Pantry Sauté Line Broiler Helper Dish and Expo
Ability to frequently lift and carry over 35 pounds and transport up to 40 pounds
Frequent bending turning kneeling and stooping
Exposure to hot and cold temperatures
Ability to stand for extended periods
Repetitive motion capability including computer entry
Ability to operate a golf cart safely
Normal vision and hearing
Fluency in English both spoken and written

Job Qualifications

High school diploma
Culinary degree and or extensive experience in upscale Food & Beverage establishment
Prior experience as executive sous chef or working chef
Proven leadership experience
Obtain and maintain current foodservice certification
Able to communicate effectively in both verbal and written formats
Able to delegate responsibilities
Able to develop lead train and manage a team
Computer literate with accurate typing skills
Able to perform arithmetic computations for budgeting and cost analysis
Ability to direct and operate restaurants and banquet facilities
Understanding of local state and federal health and sanitation laws
Understanding of proper use and maintenance of major kitchen equipment including stoves refrigeration slicer knives and dish machine
Ability to work in a high energy and demanding environment
Strong organizational leadership and problem-solving skills
Team player with ability to take direction
Able to successfully work Pantry Sauté Line Broiler Helper Dish and Expo stations

Job Duties

Delivers and promotes prompt courteous and friendly service to all members guests and employees
Hires trains supervises culinary staff
Motivates and directs staff members daily
Verifies that kitchen staff follow all recipes and portion servings correctly and according to menu specifications
Controls labor cost by properly scheduling staff improving productivity and reviewing daily punch report
Ensures food quality by maintaining the highest standard of personal hygiene proper food handling techniques and a clean well-maintained physical plant
Places food and supply orders as appropriate
Receives products and verifies invoice pricing quantity and that the product meets facility's specifications
Plans menus with Club Manager Director of F&B for all dining rooms in club considering costs demand health consciousness and other applicable factors
Actively participates as a member of the management team
Establishes controls to minimize food and supply waste and theft
Assists Club Manager Director of F&B in the preparation of budgets for the culinary departments
Cooks and directly supervises the cooking of items that require skillful preparation
Plans and manages the employee meal program
Protect and maintains all company supplies and assets according to company policies
Obtains and maintains up to date health and public safety material
Evaluates and ensures that all recipes food preparations and plate presentations are consistent with commitment to quality

Job Qualifications

Experience

Expert Level (7+ years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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