About this Opportunity!
Chef at the Lone Tree Golf Club & Hotel
(Full Time, Exempt)
Salary: $47,400 - $58,480 per year
Under the supervision of the Hospitality Manager, this position is
responsible for managing all aspects of culinary operations and the
kitchen such as menu plans, operations, recipes, financial
responsibility, portion and inventory control, food quality, and
employee development including training and hands-on management of the
kitchen staff. The Chef oversees execution of the food, drives menu
design and kitchen creativity, and is responsible for growing and
developing the product and profitability of the food service program.
This position also provides a consistent product and experience
achieving revenue targets and managing costs as well as ensures all
staff under direct supervision are focused and demonstrating a
- Oversee and manage all areas of the kitchen and make final
decisions on matters of importance
- Ensure consistent high quality of food preparation, and compliance
with health standards set forth by corporate, local, state and
- Achieve profitability and financial results for the restaurant’s
- Work with management to improve revenue and cost performance.
- Deliver a consistently exceptional culinary experience to guests.
- Maintain professional restaurant image, including restaurant
cleanliness, proper uniforms, and appearance standards.
- Responsible for all activities in the kitchen, including food
preparation and production, and management and training of kitchen staff.
- Manage shifts including daily decision making, scheduling, and
planning while upholding standards, product quality and cleanliness.
- Oversee all food ordering to achieve cost targets while
maintaining availability of menu items.
- Exhibit culinary talents by personally performing day-to-day
tasks, producing key menu items, while leading the staff and
managing all food related functions.
- Ensure exceptional quality of all ingredients, preparation and
plating of food items.
- Ensures that clear feedback is provided to the entire kitchen team
and food service staff and management.
- Prepare, enforce, maintain and modify policies and procedures
manuals; conduct periodic staff meetings to provide and gather
information, answer questions and respond to complaints and
concerns, both internally and externally.
- Assess the need for and coordinate necessary kitchen repairs.
- Coordinate the selection, training, coaching, development,
motivation, and evaluation of kitchen employees to ensure
exceptional food quality and presentation for our guests.
- Hire, train, schedule, supervise and evaluate assigned staff;
provide or coordinate staff training; and work with employees to
- Develop employees by providing ongoing feedback, establishing
performance expectations and by conducting performance reviews.
- Maintain an accurate and up-to-date plan of kitchen staffing needs
and prepare work schedules.
- Step in for other kitchen staff as needed.
- Conduct monthly kitchen inventories.
- Prepare and monitor budget, manage revenues and expenditures and
prepare financial reports. Negotiate concession contracts. Prepare
purchase orders, RFP’s, and invoice requests. Prepare short and
long-range revenue/expenditure projections, check revenue streams,
etc. Develop and implement strategies to increase usage of assigned
areas. Formulate comprehensive business plans by researching and
analyzing market information is essential.
- Control labor and operating expenses through effective planning,
budgeting, purchasing decisions, and inventory control while
focusing on creative cost control and revenue generation solutions
to maximize profit.
- Work closely with the kitchen staff on costing, production and
control for proper recipe execution and waste management.
- Develop, implement, and track results of all marketing strategies
to ensure the utilization; notify the public of District events.
Promote a positive image to the public. Participate in community
planning and organizational meetings.
- Adhere to company standards and service levels to increase sales
and minimize costs.
- Ensure that all local accounting and personnel/payroll related
administrative duties are completed accurately, on time and in
accordance with company policies and procedures.
- Respond tactfully, respectfully and in a timely fashion to
inquiries and problems in person, by email, phone and mail providing
helpful information and explanations in-line with District policies
and procedures. Thoughtfully handles confrontational or stressful interactions.
- Maintain a good working relationship with the Event Manager, Grill
Supervisor, and Hospitality Manager to insure uniform communication
between each area as it relates to catering and event contracts
execution, labor costs, food and beverage costs.
- Develop and maintain relationships with District employees,
vendors, and various outside user groups to coordinate their
programs and special events.
- Ensure Health & Safety of staff and guests.
- Recognize emergency and dangerous situations by reacting quickly
and calmly; administer first aid as needed. Completes
- Ensure that sanitation standards as set forth by local, state and
federal Health Department regulations are in compliance as well as
the cleanliness and organization of the kitchen and its equipment as
well as training staff on proper sanitation guidelines.
- Monitor and maintain use of safe food handling procedures as well
as a safe working environment by using and ensuring staff use
correct food handling skills and food safety guidelines.
- Attend all scheduled employee meetings and brings suggestions for improvement.
- Attend and participate in professional group meetings; stay
abreast of new trends and innovations in the field of hospitality services.
- This position is required to work varied work hours.
- Attend and participate in staff meetings, trainings, and orientations.
- Attend work on a regular, reliable and punctual basis.
This job description should not be construed to imply that these
requirements are the exclusive duties of the position. Incumbents
may be required to follow any other instructions, and to perform any
other related duties, as may be required.
Education and/or Experience:
- Must be at least twenty-one (21) years of age and possess a high
school diploma or equivalent. Associates or Bachelor’s Degree in
Culinary Arts or formal culinary training is preferred.
- Three (3) years of restaurant or banquet executive chef experience.
- Three (3) years of culinary management experience.
- Three (3) years supervisory experience.
- Ten (10) years of culinary experience preferred.
- Two (2) years’ experience as an Executive Chef preferred.
- Three (3) years’ experience in Fine Dining is preferred.
Licenses, Certifications, and Other Requirements:
- Culinary certification a plus.
- Current Colorado Food Handler certification or ability to obtain
within thirty (30) days of employment.
- Current ServSafe and TIPS certifications or ability to obtain
within six (6) months of hire.
- Certified Food & Beverage Executive Certification or ability
to obtain within one (1) year of hire.
- May be required to become certified as a trainer for any and all
department certifications or training.
- Must possess a valid Colorado Driver License or the ability to
obtain upon hire and maintain an acceptable driving record.
Necessary Knowledge, Skills and Abilities:
- Demonstrated knowledge of the Health Department, Liquor
Enforcement, and other governmental agency regulations with strong
knowledge of: restaurant operations; food and beverage health
standards; food preparation and production; customer service
principles; planning and organization; and budget management.
- Thorough knowledge and understanding of the application of
sanitation procedures and general cleaning equipment.
- Proficient in the following dimensions of restaurant functions:
food planning and preparation, purchasing, sanitation, security,
company policies and procedures, personnel management, record
keeping, and preparation of reports.
- Must have experience calculating figures and amounts and
performing mathematical functions to meet the business needs.
- Must be able to handle the pressures of simultaneously
coordinating a wide range of activities and recommend appropriate
solutions to restaurant problems.
- Ability to coordinate multiple tasks such as food, beverage and
labor cost while maintaining required standards of operation in
daily restaurant activities. Ability to fill all kitchen roles if needed.
- Must have extensive knowledge of food preparation and production
for volume restaurant and banquet facility.
- Knowledge of computers (MS Word, Excel).
- Must be highly motivated and take direction well with excellent
interpersonal and communication skills, both written and verbally.
- Ability to work independently and with a team in a fast-paced and
high volume environment with emphasis on accuracy and timeliness.
- Ability to provide outstanding customer service and get along with
coworkers, patrons, and supervisors and interact with employees and
vendors in a professional manner.
Material and Equipment Used
To successfully perform the required job duties, this position
regularly uses: grills, broilers, fryers, pasta cookers, sauté
burners, convection oven, flat top range, refrigeration equipment,
dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives
and a variety of other kitchen appliances and tools. Personal
computer, phone and other basic office equipment. May be required to
drive a District vehicle and/or a personal vehicle for business purposes.
Primarily works in a busy restaurant and event environment subject to
heat and steam, continuous interruptions, and background noises. Will
be working in a warm environment where temperatures can rise or fall
quickly. Must be able to handle and prepare food and meat. Must follow
Health Department guidelines (long hair in hairnet or tied back,
closed toe shoes, etc.). Occasionally works outdoors, subject to
variable weather conditions, ecosystems and landscape. Hours may vary
and must be available to fill in for his/her employees and work nights
and weekends. Must be able to perform all functions at the banquet and
Must be able to frequently bend, walk, kneel, stoop, reach and lift
in performance of duties. Requires standing and walking 95% of
workday. Considerable repetitive motion of hands, wrists, shoulders
and back is required. Will be required to assist in lifting and moving
tables and chairs to maximum of 50 pounds and ability to move up to
100 lbs. with wheeled assistance. Vision requirements include: near
acuity, far acuity, depth perception and color vision. Requires sense
of smell and touch. The ability to talk and hear via the telephone and
through face-to-face communication is needed.
This list is not all-inclusive and represents examples of the work
environment and physical demands.
Employee Benefits & Perks at
- Comprehensive Medical, Dental and Vision package
- Medical and Dependent Care Flexible Spending Accounts
- Retirement packages with employer contribution/match
- Free Employee Assistance Program
- Paid time off including vacation time, sick leave, personal leave
- District paid life insurance and long term disability
- FREE use of District fitness centers and swimming pools
- Discounts on recreation classes and golf
- Opportunities for training and promotion from within
- To view a complete listing of the District’s most current benefit
package, please visit http://careers.ssprd.org
Our mission is to foster healthy living through stewardship of the
environment, parks, trails, and open space by providing recreational
services and programs.
We serve residents in Bow Mar, Columbine Valley, Centennial west of
I-25, Littleton, Lone Tree and Sheridan and unincorporated portions of
Douglas, Jefferson and Arapahoe counties. We operate four full-service
recreation centers, golf courses, outdoor pools and restaurants, two
ice centers and miniature golf courses, and a BMX track, a sports
dome, batting cages, an entertainment center, a hotel and a nature
center. In addition, we maintain nearly 3,800 acres of developed and
open space land, including 119 multi-purpose athletic fields, more
than 100 parks, nearly 80 miles of trails, 60 playgrounds, 56 tennis
courts, and the 880-acre South Platte Park.