Sous Chef/ Kitchen Manager, DU Golf Course

Aurora, CO, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Hourly

Rate:

Range $26.00 - $31.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Medical

Dental

Retirement

Paid Time Off

Tuition benefit

ECO Pass

Job Description

The University of Denver Golf Club at Highlands Ranch is an esteemed semi-private golf club located in Highlands Ranch, Colorado. Established in 1998, this club boasts an 18-hole championship golf course designed by the legendary Hale Irwin. Spread across 7,179 yards with a par 72 layout, the club is renowned for its immaculately groomed holes and expansive bentgrass greens, often praised as the best in the region. As a part of the University of Denver's Division of Athletics & Recreation, this golf club offers both members and guests a high-quality golfing experience combined with excellent food and beverage services.
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Job Requirements

3 years experience in golf course or upscale dining or banquet or special event planning and production
Food safety procedures training and certifications
Purchasing knowledge
Inventory control experience
Costing and menu development skills
Strong leadership capabilities
Special event planning and execution
Ability to work flexible schedule including nights and weekends

Job Qualifications

3 years experience in golf course, upscale dining, banquet, special event planning and production
Food safety procedures training and certifications
Purchasing, inventory control, costing and menu development skills
Strong leadership service skills
Special event planning and execution abilities
Ability to work flexible schedule including nights and weekends
Culinary degree or hospitality certifications preferred
Excellent written and oral communication skills
Ability to calculate figures such as discounts and percentages
Problem-solving skills dealing with variable situations
Ability to interpret written, oral, or scheduled instructions
Strong organizational skills
Bilingual in Spanish preferred but not required

Job Duties

Accountable for the execution of product and service quality by maintaining highest level of delivery
Daily food service operations including food preparation and storage, menu evaluation and planning, purchasing, inventory, receiving
Maintains and implements sanitary and food safety conditions and training to adhere to auditing procedures and statutory regulations
Maintains kitchen and storage facilities to meet or exceed sanitary conditions
monitors internal quality assurance and food safety audit process including HACCP record keeping
Assists with the preparation of menu offerings and pricing for tournament and special event offerings
Provides team leadership including hiring, training, scheduling and reviewing employees
Performs other duties as assigned

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

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

please contact the employer.

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