Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $59,000.00 - $63,000.00
Work Schedule
Flexible
Benefits
vacation
Sick Time
complimentary parking
Medical insurance
Dental Insurance
Life insurance
401k
flexible spending accounts
holiday bonus
Complimentary golf privileges
Reduced employee clothing pricing
Referral Bonus
Complimentary employee meals
positive working environment
Job Description
The Denver Country Club is a historic and prestigious private club located in Denver, Colorado, renowned as the oldest country club west of the Mississippi River. With over 130 years of tradition, the club is a landmark within the Denver community, dedicated to delivering exceptional service and an unparalleled experience to its members, their guests, and its staff. The club prides itself on fostering a welcoming atmosphere where longstanding memories and friendships are created through world-class hospitality and exceptional culinary offerings. The club's history and commitment to excellence make it a cherished institution and respected venue for social gatherings, events,... Show More
Job Requirements
- 2-3 years experience in a fast-paced teamwork-oriented environment
- Must be able to work flexible shifts
- Willingness to listen and take direction well
- Strong attention detail and achieving high quality results
- Must have a passion for food and be creative
- Must practice strict safety and sanitation practices, be organized
- Must be able to pass a background check and company pre-screening process
Job Qualifications
- 2-3 years experience in a fast-paced teamwork-oriented environment
- Must have a passion for food and be creative
- Strong attention detail and achieving high quality results
- Must practice strict safety and sanitation practices
- Be organized
- Willingness to listen and take direction well
Job Duties
- Creates preparation and Mise en Place lists for AM and PM stations in conjunction with Sous Chef
- Upon arrival to work each day, performs a daily inspection of all AM and PM stations utilizing Mise en Place lists and/or other checklists ensuring that each station is properly prepared for service
- In the absence of the Sous Chef expedites lunch service and assists cooks with the plating and preparation of foods during peak business hours of 12:30pm-2:00pm or as business otherwise demands
- Consults with the Executive Chef, Banquet Chef and Sous Chef concerning food production
- Utilizes leftovers, assists in the planning of daily/weekly specials and instructs cooks on preparation and cooking
- Checks/confirms all specifications, portions, freshness and quality
- Insures that everything is of highest quality and all items are properly labeled and dated
- Assists in the preparation, cooking and plating of A` la Carte and Banquet menu items as business demands
- Is expected to assist on any busy station at any time
- Oversees cooking and presentation of all food insuring wholesome, well garnished and attractive plates
- Instructs cooks on the finer points and details of cooking
- Assists purchasing manager when taking inventory
- Monitors/tracks bulk production food product items including but not limited to: demi-glace, stocks and soup
- Plans for and prepares demi glace, stocks, soups and sauces as needed
- Checks meat cart Saturday/Sunday. Cleans, cuts and/or portions meats/seafood according to needs
- Inspects walk-in cooler with purchasing manager to confirm cooks are storing foods properly
- Checks/confirms that cleaning/deep cleaning lists have been completed satisfactorily
- Locks up kitchen and lower walk-in cooler and freezers at the end of each evening
- Works with Executive Chef and Sous Chef to write or post the schedules in a timely manner
- Confirms that there is adequate staff available each evening to meet the kitchen's needs
- Brings employee performance issues to the Executive Chef's attention and work together to remedy situation
- Supervise employees involved in preparation/production of a` la carte cooking, as well as banquets as business demands
- Will instruct in the cleaning and proper sanitation of entire kitchen
- Will supervise cleaning and rotation of food items in all walk-ins, reach-ins, freezers, and storage room
- Will delegate jobs to employees during slow periods of the shift. May send staff home early
- Assist in the design of new menus and ideas to improve and/or simplify work processes in the kitchen
- Will train any kitchen employee - new employees, or existing, if new procedure is introduced
- At the end of each shift, inspects all stations to assure proper cleaning
- Confirms throughout the evening that proper holding temperatures are in place
- Confirms and records that proper cooling procedures have been followed and that the data is logged at the end of each evening shift
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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