Chef - Catamount Ranch Club

CORE RESPONSIBILITIES

• Culinary Leadership & Menu Execution
• Taste, test, and calibrate seasoning, texture, and temperatures throughout service.
• Translate seasonal direction and brand standards into well-tested recipes, plating guides, and menu tech sheets.
• Lead expo and coordinate the pass to maintain pacing, quality control, and communication with FOH.
• People, Training & Culture
• Recruit, train, schedule, coach, and performance-manage the BOH team; praise publicly and correct privately.
• Model calm, urgency, and professionalism—creating a positive, safe, and inclusive kitchen environment.
• Conduct daily lineup and ongoing cross-training to deepen product knowledge and technique.
• Safety, Sanitation & Maintenance
• Enforce ServSafe, HACCP, and health-department standards; ensure proper labeling, rotation (FIFO), and storage.
• Maintain equipment, facilities, and smallwares; coordinate repairs and preventative maintenance.
• Financial Stewardship
• Own COGS and labor performance; build accurate recipes, conduct inventories, and manage ordering/receiving.
• Use sales mix and forecasting to set pars, reduce waste, and drive margin without compromising quality.

COMPENSATION & BENEFITS

• Compensation: Salary: $70,000 – $90,000 DOE
• Seasonal performance bonus potential up to a 15% of base salary, with an additional end of year performance kicker potential of an additional 50% of bonus earnings.
• Management Benefits: Health insurance eligibility for full-time management: pre-tax employer contribution up to $125 per pay period; medical, dental, vision, and accident plans available
• Paid time off: up to 80 hours PTO accrued per 2,080 hours worked during the first year, up to 120 hours of PTO accrued the second year, and increasing to up to 160 hours per year after 5 years of service; paid sick leave per Colorado law
• Tuition reimbursement up to $1,000 for pre-approved, industry-related coursework