Chef de Cuisine, Culinary

Full-time position located just south of Denver, Colorado, in The Canyons at Castle Pines—a community with nearly one-third of its area dedicated to parks, trails, and open space. Amenities include The Exchange Coffee House and Canyon House, featuring a resort-style pool, fitness center, amphitheater, and social gathering spaces.

Pay

$60,000–$65,000 annual

Benefits

• Medical, dental, and life insurance eligibility beginning the first of the month following full-time employment (30+ hours per week).
• 120 hours of paid time off (PTO) accrued annually.
• 7 paid holidays per year.
• Eligibility to participate in the J.F. Shea Co., Inc. 401(k) plan after 30 days of service (for team members 21+).

About the Role

The Chef de Cuisine is a member of the Kitchen Management Team, responsible for the daily operations of the kitchen, including staff management. This position reports to the Executive Chef and supports BlueStar Resort & Golf’s (BSRG) core values and mission.

Responsibilities

• Plan menus, create purchase orders, ensure food safety and freshness, and prepare menu items to BSRG standards.
• Control food costs while maintaining high quality and perceived value.
• Develop and maintain accurate recipes and cost sheets for all menu and banquet items, including events.
• Foster positive customer relations with team members, guests, contractors, and suppliers.
• Lead by example to create an enjoyable and productive work environment, encouraging open communication about kitchen operations, safety, and HR issues.
• Set achievable goals for kitchen team members to reinforce performance standards and personal/professional growth.
• Provide ongoing staff development, assist in BSRG culinary certifications, and support succession planning.
• Participate in staff hiring, training, scheduling, mentoring, and performance reviews.
• Supervise staff in alignment with BSRG values, policies, and procedures; perform team member duties as needed.
• Recognize and celebrate team successes while maintaining a sense of humor.
• Ensure a safe, clean, and collaborative kitchen environment to inspire quality and guest enjoyment.
• Represent BSRG professionally in dress and speech.
• Assist with all Food & Beverage functions (e.g., corporate parties, weddings).
• Manage budgets on a daily, monthly, and annual basis; collaborate with the Executive Chef for approvals.
• Maintain BSRG’s standard of excellence, staying current with new products and market trends.
• Attend culinary exhibitions, buying shows, and educational seminars as requested.
• Perform other assigned duties and responsibilities.

Requirements

• High school diploma or equivalent preferred.
• Minimum two years’ experience as a Chef de Cuisine, Kitchen Supervisor, or completion of a nationally ranked culinary/vocational school (or equivalent combination of education and experience).
• One to three years’ supervisory experience (e.g., managing a team of managers).
• American Culinary Federation certification (Certified Chef de Cuisine or higher) preferred.
• Current Food Handlers card.
• Computer literacy with Microsoft Office (including Excel).
• Knowledge of food sanitation, cost control, and standardized recipe formats.
• Ability to read and interpret food service industry periodicals, write reports, and communicate effectively with customers and team members.
• Proficiency in calculating food costs, menu pricing, inventory, labor standards, and profit/loss statements.
• Strong planning, problem-solving, decision-making, delegation, communication, and time management skills.
• Excellent written and verbal communication, with responsiveness to staff and guest needs.
• High attention to detail, accuracy, and timeliness; ability to work in a fast-paced environment with continuous improvement expectations.
• Initiative to make independent decisions based on sound judgment.
• Flexible schedule, including evenings and weekends.

Personal Attributes

• Highly customer-oriented with a strong need for closure.
• Able to work under pressure and balance multiple priorities.
• Strong team-building skills, including leadership, cooperation, and motivation.
• Role model for BSRG core values: Honesty and Integrity, Respect for the Individual, Teamwork, and Competitive Spirit.

Work Environment

Primarily operates in an indoor kitchen but may work at outdoor event stations. Exposure to heat, steam, fire, noise, and kitchen equipment (e.g., ovens, stoves, dishwashers, slicers, knives). Outdoor environments may involve walking on varied terrain while carrying items and navigating event setups (e.g., crowds, decorations, natural landscapes).

Physical Demands

• Regularly required to speak, hear, taste, smell, sit, stand, walk, bend, kneel, stoop, and use hands to handle or feel objects.
• Frequent hand washing and manual dexterity required.
• Must occasionally lift and/or move up to 50 pounds.
• Auditory, visual, and cognitive skills necessary to follow instructions in a fast-paced environment.