Chef De Cuisine

the club•Denver, CO

9d•Onsite

About The Position

The Chef de Cuisine is a key culinary leader at the Denver Country Club, responsible for upholding the highest standards of food quality, consistency, cost control, systems, and professionalism within a luxury private club environment. This role requires a highly skilled, hands-on chef with refined technical ability, strong leadership, and deep knowledge of classic culinary techniques. The Chef de Cuisine will drive a scratch-cooking culture, develop menus and specials rooted in seasonal and classical preparation, and ensure that every dish represents the culinary vision and standards of the Club.

Requirements

2–3 years’ experience in a high-end, fast-paced, teamwork-oriented environment.
Strong understanding of scratch cooking, classical techniques, and refined plating.
Excellent attention to detail and commitment to culinary excellence.
Ability to work flexible shifts as business requires.
Ability to take direction, collaborate, and lead by example.
Strong organizational, sanitation, and safety awareness.
Passionate about food, technique, and craft.
Must pass background check and pre-screening requirements.
Ability to stand and move continuously for 8–12 hours during service and prep periods.
Frequent bending, reaching, twisting, and lifting while working at prep tables, ranges, ovens, and storage areas.
Must be able to lift and carry food items, equipment, and supplies up to 40 pounds independently and occasionally heavier items with assistance.
Manual dexterity to handle knives, small tools, and kitchen equipment with precision and safety.
Adequate vision, depth perception, and hand–eye coordination to execute detailed culinary tasks and maintain food safety standards.
Ability to work in high‑heat environments, including near ovens, grills, fryers, and steam equipment.
Tolerance for cold temperatures when working in walk‑in coolers and freezers.
Comfort working in a fast‑paced, high‑pressure environment with constant movement and time‑sensitive demands.
Ability to work safely around sharp tools, hot surfaces, open flames, and heavy equipment.
Strength and mobility to lift stock pots, move sheet pans, transport ingredients, and operate kitchen machinery.
Ability to perform repetitive motions, including chopping, stirring, whisking, plating, and portioning.
Capability to taste and smell food accurately to ensure quality and consistency.
Must be able to communicate clearly in a loud kitchen environment and give direction to staff while multitasking.
Ability to wear required PPE, including non‑slip footwear, gloves, aprons, and protective gear as needed.
Capacity to maintain proper hygiene standards, including frequent handwashing and safe food‑handling practices.
Ability to respond quickly to spills, hazards, or equipment issues to maintain a safe working environment.
Ability to work long shifts, including nights, weekends, and holidays as needed.
Stamina to manage peak service periods, which may require extended periods of high physical and mental focus.

Responsibilities

Creates preparation and mise en place lists for AM and PM stations in conjunction with the Sous Chef.
Performs daily inspections of all stations upon arrival, verifying readiness and execution of established mise en place standards.
Leads menu development, seasonal menu changes, and weekly specials using scratch cooking, classical techniques, proper foundations, and refined presentation.
Ensures all culinary programming reflects a scratch-made philosophy, including sauces, stocks, soups, dressings, marinades, and foundational components.
In the absence of the Sous Chef, expedites lunch service and assists cooks with plating and preparation during peak hours or as business demands.
Acts as the primary leader of food quality and consistency at the pass; works expo during peak periods, verifies accuracy, plating, temperature, and timing of every dish before it leaves the kitchen.
Ensures the pass remains organized, efficient, and communicative, aligned with DCC culinary standards.
Consults with the Executive Chef, Banquet Chef, and Sous Chef concerning food production and daily needs.
Utilizes leftovers appropriately, assists in planning specials, and instructs cooks on preparation and technique.
Ensures all specifications, portions, freshness, and product quality meet expectations.
Ensures all items are properly labeled, dated, rotated, and stored according to DCC standards.
Assists in preparation, cooking, and plating of à la carte and banquet dishes; leads any busy station as needed.
Oversees cooking and presentation of all dishes, ensuring attractive, well-executed plates of the highest quality.
Provides hands-on instruction to cooks on technique, timing, plating, and classical fundamentals.
Assists the Purchasing Manager with inventory as required.
Monitors production of stocks, demi-glace, soups, and sauces; prepares classical bases as needed.
Cuts and portions meats/seafood as required; inspects the meat cart on weekends.
Conducts walk-in inspections with the Purchasing Manager to ensure proper organization and storage.
Confirm cleaning and deep-cleaning lists are completed.
Secures the kitchen and walk-ins at the end of the night.
Works with the Executive Chef and Sous Chef to create and post schedules; ensures staffing levels meet business needs.
Serves as the #1 supervisory presence during service, maintaining full control of the pass and enforcing timing, communication, and plating standards.
Brings performance issues to the Executive Chef and collaborates to resolve them.
Supervises all cooks involved in preparation, production, and cooking for à la carte or banquets.
Helps design new menus and specials using classical techniques, scratch foundations, and high-quality seasonal ingredients.
Trains the kitchen team in scratch cooking, classical methods, culinary discipline, and station excellence.
Ensures sanitation, cleaning, and food-handling standards are met at all times.
Supervises labeling, rotation, cleanliness, and organization of walk-ins, reach-ins, and storage rooms.
Delegates tasks during slow shifts and sends staff home early if appropriate.
Inspects all stations at the end of each shift for cleanliness and readiness.
Confirms proper holding temperatures and logs cooling procedures nightly.