Chef De Cuisine

Denver Country Club•Denver, CO

37d•$58,000 - $65,000•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.
Must be able to stand and move for 8-10 hours per day in a busy kitchen, maintain focus and consistency under pressure, lift and carry heavy pots, pans and bulk food supplies, perform repetitive tasks like chopping, stirring, plating and garnishing, must have fine motor skills, flexibility and range of motion for reaching, bending, moving between stations.

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.