• Job Tracking ID: 513080-792154
    • Job Location: Lone Tree, CO
    • Job Type: Full-Time/Regular
    • Date Updated: October 01, 2021
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About this Opportunity!

Chef at the Lone Tree Golf Club & Hotel

(Full Time, Exempt)

Salary: $47,400 - $58,480 per year

Position Summary:

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 customer-centric attitude.

Essential Duties:

  • 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 federal entities.
  • Achieve profitability and financial results for the restaurant’s culinary program.
  • 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 correct deficiencies.
  • 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 Accident/Incident report.
  • 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.

Working Environment :

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 restaurant level.

Physical Requirements :

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 South Suburban

  • 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 and holidays
  • 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

About Us

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.