Job Description

Ptarmigan Country Club , located in the Greater Denver Co area, is a private, full-service golf and country club featuring a Jack Nicklaus Signature 18-hole golf course. Designed in 1979 to accentuate the dramatic Rocky Mountain landscape, the course offers a variety of challenges for golfers of all skill levels, with four sets of tee boxes, rolling topography, and 100 feet of elevation change. The club also boasts active Men’s and Ladies’ Leagues, social and competitive events, junior programming, and lessons.

Other amenities include a two-level clubhouse with multiple dining areas, private event spaces, a fireside bar and lounge, an outdoor patio, and Men’s and Women’s locker rooms. Members also enjoy racquet sports such as lighted pickleball courts and tennis, as well as a junior Olympic sized pool.

The Executive Chef reports to the General Manager with additional direction provided by the SVP of Food & Beverage for Heritage Golf. The position will work closely with the Food & Beverage Director and other department leaders.

This Club is owned and operated by Heritage Golf Group.

OVERVIEW OF RESPONSIBILITIES :

The Executive Chef for Ptarmigan Country Club is a hands-on chef that leads by example and is responsible for all food production on the property, restaurant, events, catering and to go orders. He or She develops menus, food purchase specifications and recipes and supervises all kitchen personnel. The Executive Chef develops and monitors food and labor budgets for the kitchen and maintains the highest professional food quality and sanitation standards.

JOB RESPONSIBILITES:

• Responsible for leading the product knowledge training for all positions. The chef has a leading role in the vision and marketing of the culinary operation.
• Organize and develop systems to ensure smooth food service operation.
• Ensures that high standards of sanitation, cleanliness, and safety are always maintained throughout all kitchen areas. This includes site visits to all outlets.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Establishes controls to minimize food and supply waste and theft.
• Develop recipes and techniques for food preparation and presentation which help to ensure consistently high quality and to minimize food costs; exercises portion control over all items served and assist in establishing menu selling prices. ·
• Attend food and beverage and management meetings.
• Interacts enthusiastically with, and is visible to, the membership. Top level of service regardless of the number of members dining on any given night.
• Prudent budgeting and planning; Monitoring actual financial results and the ability to act, thinking outside the box, as necessary to help ensure that financial goals are met.
• Have strong management skills and be able to manage using inspirational leadership.
• Contributes to club programming with ideas for member events and culinary offerings.
• Finally, the successful candidate must be approachable and compatible with the nature of the Club. He or she must demonstrate values, conduct, and integrity consistent with the caring philosophy in place. This individual should value the formation of lasting professional relationships and become an active member of the Club Management Team.
• Performa all other duties as assigned by the General Manager and/or the SVP of Food & Beverage.

POSITION REQUIREMENTS:

• ACF Certification and/or college degree in culinary arts is preferred.
• 3+ years of private club, resort and/or restaurant experience preferred.
• Competence in communication, organizational and time management skills.
• Good judgment, problem solving, and decision-making skills.
• The ability to effectively work positively with Members, staff, and vendors.
• The ability to conduct meetings, menu briefings, and maintain communication lines between the team.
• Extensive knowledge of menu development, insight into marketing, cost, and wage control through knowledge of food products, standard recipes, and proper preparation.
• Must be able to stand and walk for periods of eight to ten hours in length each shift.
• Must be able to reach, bend, balance and transport various objects weighing up to 30 lbs. repeatedly during a shift. At times it might be necessary to lift up to 50 lbs.
• Must be able to work around various levels of temperature, including warm to very warm temperatures in the kitchen.

BENEFITS:

• 401(k)
• Medical/Dental/Vision insurance
• Employee discount program
• Opportunities for advancement
• Paid time off
• Golf privileges

We provide equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

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