Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $25.00 - $26.00
Benefits
Medical insurance
Dental Insurance
Life insurance
Paid Time Off
Paid holidays
401(k) Plan
Paid sick leave
Job Description
BlueStar Resort & Golf (BSRG) is a distinguished hospitality company known for delivering exceptional resort and golf experiences. Operating under the guidance of a respected management team, BSRG is dedicated to excellence in customer service, culinary artistry, and creating memorable guest interactions. The company is committed to fostering a strong work culture based on core values such as honesty, integrity, respect, teamwork, and a competitive spirit. BSRG is the trusted facility operator for the prestigious The Canyons Castle Pines community, one of the most anticipated developments in the Greater Denver area since its debut in the fall of 2019. Located just south of Denver, Colorado, The Canyons Castle Pines is a master-planned community developed by Shea Homes Colorado, featuring exclusive amenities managed by BlueStar. These include The Exchange, a key community gathering space spotlighting exceptional culinary and recreational offerings.
The Sous Chef position at BlueStar Resort & Golf, stationed at The Canyons Castle Pines, is a full-time role with a competitive pay range of $25.00 to $26.00 per hour. This position is integral to the Kitchen Management Team and reports directly to the Kitchen Manager. The Sous Chef acts as the right hand to the Executive Sous Chef, assisting in managing day-to-day kitchen operations and supervising culinary staff. This role requires a highly skilled culinary professional who can lead by example, uphold high standards for food quality and safety, control costs, and foster a positive work environment. As the kitchen operates in a fast-paced, high-volume setting, the Sous Chef must demonstrate strong organizational, leadership, and communication skills to ensure smooth operations and excellent guest satisfaction.
As part of the management team, the Sous Chef is responsible for planning menus, scheduling production, overseeing purchasing, and maintaining compliance with BlueStar Resort & Golf's rigorous standards. They carry out critical tasks including recipes management, cost control, budget execution, and quality assurance to guarantee the delivery of outstanding menu items. The role emphasizes proactive engagement with team members, contractors, suppliers, and guests to build positive relationships and encourage effective communication within the kitchen. The Sous Chef also supports recruitment and training efforts, performance management, and the development of culinary staff to maintain a motivated and capable team.
This role offers a comprehensive benefits package, including company medical, dental, and life insurance plans available after 60 days of full-time employment. Full-time employees accrue paid time off at a rate of 120 hours annually and are eligible for seven paid holidays each year. Additional benefits include paid sick leave for part-time team members and participation in the company 401(k) plan after just 30 days of service. BlueStar Resort & Golf values creating an enjoyable and safe workplace where culinary professionals can thrive, innovate, and continuously improve their craft through ongoing education, attendance at culinary exhibitions, buying shows, and seminars.
The working environment places the Sous Chef in an indoor kitchen equipped with professional cooking tools and appliances like ovens, stoves, dishwashers, and mixers. The position may also require working at outdoor kitchen stations for special events, occasionally exposing employees to weather variations and physical demands such as lifting up to 50 pounds and standing for extended periods. BlueStar is an equal opportunity employer dedicated to providing inclusivity and equal access for all employees. The ideal candidate will be highly customer-oriented, capable of balancing multiple priorities under pressure, and adept at fostering teamwork while embodying the company’s core values and professional standards.
The Sous Chef position at BlueStar Resort & Golf, stationed at The Canyons Castle Pines, is a full-time role with a competitive pay range of $25.00 to $26.00 per hour. This position is integral to the Kitchen Management Team and reports directly to the Kitchen Manager. The Sous Chef acts as the right hand to the Executive Sous Chef, assisting in managing day-to-day kitchen operations and supervising culinary staff. This role requires a highly skilled culinary professional who can lead by example, uphold high standards for food quality and safety, control costs, and foster a positive work environment. As the kitchen operates in a fast-paced, high-volume setting, the Sous Chef must demonstrate strong organizational, leadership, and communication skills to ensure smooth operations and excellent guest satisfaction.
As part of the management team, the Sous Chef is responsible for planning menus, scheduling production, overseeing purchasing, and maintaining compliance with BlueStar Resort & Golf's rigorous standards. They carry out critical tasks including recipes management, cost control, budget execution, and quality assurance to guarantee the delivery of outstanding menu items. The role emphasizes proactive engagement with team members, contractors, suppliers, and guests to build positive relationships and encourage effective communication within the kitchen. The Sous Chef also supports recruitment and training efforts, performance management, and the development of culinary staff to maintain a motivated and capable team.
This role offers a comprehensive benefits package, including company medical, dental, and life insurance plans available after 60 days of full-time employment. Full-time employees accrue paid time off at a rate of 120 hours annually and are eligible for seven paid holidays each year. Additional benefits include paid sick leave for part-time team members and participation in the company 401(k) plan after just 30 days of service. BlueStar Resort & Golf values creating an enjoyable and safe workplace where culinary professionals can thrive, innovate, and continuously improve their craft through ongoing education, attendance at culinary exhibitions, buying shows, and seminars.
The working environment places the Sous Chef in an indoor kitchen equipped with professional cooking tools and appliances like ovens, stoves, dishwashers, and mixers. The position may also require working at outdoor kitchen stations for special events, occasionally exposing employees to weather variations and physical demands such as lifting up to 50 pounds and standing for extended periods. BlueStar is an equal opportunity employer dedicated to providing inclusivity and equal access for all employees. The ideal candidate will be highly customer-oriented, capable of balancing multiple priorities under pressure, and adept at fostering teamwork while embodying the company’s core values and professional standards.
Job Requirements
- High school diploma or equivalent
- Minimum two years’ experience as Sous Chef, Assistant Chef, or Assistant Kitchen Manager
- Supervisory experience preferred
- Certified Chef de Cuisine or higher preferred
- Current Food Handlers Card
- Computer proficiency with Microsoft Office and Excel
- Knowledge of food safety and sanitation
- Ability to read and interpret culinary documents
- Ability to write reports and correspondence
- Strong communication skills
- Ability to perform budgeting and cost control
- Creativity and program development skills
- Strong planning and leadership abilities
- Attention to detail and accuracy
- Ability to work under pressure
- Flexible schedule including evenings and weekends
Job Qualifications
- High school diploma or equivalent preferred
- Minimum two years as Sous Chef, Assistant Chef or Assistant Kitchen Manager in high-volume settings or completion of a nationally ranked culinary or vocational school or equivalent experience
- One to two years supervisory experience preferred
- American Culinary Federation Certified Chef de Cuisine or higher preferred
- Current Food Handlers Card
- Computer literate with working knowledge of Microsoft Office and Excel
- Advanced knowledge of food, sanitation, and cost control
- Ability to read, analyze, and interpret food service industry periodicals
- Understanding of standardized recipe format
- Effective written and verbal communication skills
- Ability to calculate food costs, pricing, discounting, inventory, labor standards, and understand profit and loss statements
- Creative problem-solving and program development skills
- Strong planning, problem-solving, decision-making, delegation, and employee development skills
- Ability to consistently achieve high work standards with attention to detail
- Initiative and independent judgment
- Comfortable in a fast-paced environment with multiple priorities
- Flexible schedule including evenings and weekends
Job Duties
- Communicate the core values and mission of BlueStar Resort & Golf to support company goals
- Plan menus, schedule production, create purchase orders for food, assure safety and freshness of food, prepare menu items meeting BlueStar standards
- Provide accurate and up-to-date recipes and cost sheets for all menu and banquet items
- Develop positive customer relations through proactive interactions with team members, guests, contractors, and suppliers
- Create an enjoyable and productive work environment by leading proactively and encouraging open communication on kitchen operations, safety, sanitation, and human resources
- Assist in hiring, training, performance appraisals, rewarding and disciplining culinary team
- Supervise staff aligning with BlueStar policies and values
- Perform staff activities when needed
- Maintain a safe, clean, and collaborative working environment inspiring quality and commitment
- Represent BlueStar professionally in dress and speech
- Write reports, order guides, production guides, and clean-up guides
- Execute daily, monthly, and annual budgets
- Stay updated on industry trends, attend culinary exhibitions and seminars
- Coordinate kitchen staff functions and manage weekly inventory and labor tracking in absence of Executive Sous Chef
- Perform other assigned duties
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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