Executive Chef

Centennial, CO, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Exact $84,870.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Medical insurance

Dental Insurance

Life insurance

Paid Time Off

Paid holidays

401(k) Plan

Job Description

BlueStar Resort & Golf, located in South Metro Denver, Colorado, is a premier destination known for its commitment to exceptional service, exquisite dining experiences, and a vibrant community atmosphere. As an equal opportunity employer, BlueStar Resort & Golf prides itself on fostering an inclusive and dynamic work environment that values integrity, teamwork, and innovation. The resort offers an eclectic community at its core, presenting residents and guests with top-notch amenities such as a fitness center, coffee house, and a signature restaurant, alongside facilities for swimming, lounging, and socializing. These elements come together to create a unique energy that defines the RidgeGate area, making it a sought-after location for both living and leisure.

The Executive Chef role at BlueStar Resort & Golf is a pivotal position within the Kitchen Management Team, reporting directly to the Director of Food & Beverage. This full-time role, offering an annual salary of $84,870, is designed for a culinary leader who is passionate about crafting innovative menus and delivering exceptional culinary experiences across multiple kitchen outlets. The Executive Chef is responsible for strategic planning and the day-to-day operations of the kitchens, managing kitchen staff, controlling budgets, and ensuring all food prepared meets the high standards of the resort. This role demands a leader who excels in managing inventory, labor, and food costs while fostering a positive work environment that encourages creativity, growth, and collaboration among team members.

Beyond overseeing kitchen operations, the Executive Chef will play a critical role in reinforcing BlueStar Resort & Golf’s core values of honesty, integrity, respect, teamwork, and competitive spirit. The successful candidate will be adept at developing menus, ordering supplies, maintaining safety and cleanliness, and implementing operational procedures that align with the resort’s standards of excellence. Emphasizing leadership, this role involves hiring, training, and appraising kitchen staff performance to build a talented team capable of meeting and exceeding guest expectations. The Executive Chef will also be responsible for engaging with guests and staff alike, cultivating relationships that enhance the overall dining experience. The position requires a flexible schedule, including evenings and weekends, to meet the dynamic needs of the resort.

Working at BlueStar Resort & Golf offers team members access to comprehensive benefits, including medical, dental, and life insurance plans eligible after the first day of full-time employment, paid time off accruing at 120 hours annually, seven paid holidays each year, and participation in a 401(k) plan after 30 days of service. The work environment is fast-paced and physically demanding, featuring both indoor kitchen settings equipped with modern culinary tools and the potential for outdoor event kitchens where sensory awareness and physical stamina are essential. This role is perfect for an innovative, detail-oriented culinary professional who thrives on challenges and is eager to contribute to a premier resort’s outstanding culinary offerings.

Job Requirements

High school diploma or equivalent
minimum two years experience as an Executive Chef or Kitchen Manager or equivalent combination of education and experience
one to three years experience supervising a team of managers or supervisory role
American Culinary Federation certification preferred
current Food Handlers card
computer literacy in Microsoft Office including Excel
ability to read and interpret food service periodicals
ability to understand standardized recipes
strong problem-solving and report writing skills
ability to communicate effectively
ability to calculate food costs and analyze budgets
strategic planning and leadership skills
excellent written and verbal communication
attention to detail and timeliness
initiative and independent decision-making
ability to work under pressure and manage multiple tasks
flexible schedule including evenings and weekends.

Job Qualifications

High school diploma or equivalent preferred
minimum two years experience as an Executive Chef or Kitchen Manager or equivalent culinary education
one to three years experience supervising a team of managers 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
ability to read, analyze, and interpret food service industry periodicals
ability to understand standardized recipe formats
strong problem-solving, report writing, and communication skills
ability to calculate food costs, menu pricing, discounts, inventory, labor standards, and volume
capability to envision and implement innovative programs and ideas
strategic planning, change management, problem-solving, decision-making, delegation, communication, time management, and employee development skills
excellent written and verbal communication abilities
attention to detail, accuracy, and timeliness
initiative and sound independent judgment
ability to work in a fast-paced environment with continuous improvement focus.

Job Duties

Communicate the core values and mission of BlueStar Resort & Golf to support company goals
manage kitchen operations including inventory forecasting, budget, menu and food planning, resource planning, administration, and waste management
develop positive customer relations through interactions with team members, guests, contractors, and suppliers
build a reputation for the club by developing a talented and creative kitchen team, offering innovative menus, and delivering exceptional culinary experiences
plan menus, create purchase orders, assure food safety and freshness, and prepare menu items according to standards
control food costs while maintaining high quality and perceived value
manage weekly inventory and labor tracking
write reports, order guides, production guides, and clean-up guides
execute budgets daily, monthly, and annually
meet with kitchen staff to plan and solicit feedback
create an enjoyable and productive work environment by leading by example and encouraging communication
define and develop goals for kitchen team members that enforce standards and promote growth
provide ongoing development and assist with culinary certifications
hire, manage, train, schedule, and appraise kitchen team members
supervise staff in alignment with values, policies, and procedures and perform team activities as needed
create a safe, clean, and collaborative working environment
represent the company professionally in dress and speech
maintain standards of excellence with continuous improvement and stay current on industry trends
attend culinary exhibitions, buying shows, and educational seminars
perform additional duties as assigned.