Executive Chef Job at The Club at Crested Butte in Crested Butte

About the Job:

The position of Executive Chef at The Club at Crested Butte is an opportunity to advance your culinary career at a property nestled in the stunning Rocky Mountains! Our distinctive country club, golf course, and ski club are seeking an innovative culinary leader to enhance our dining experiences. This opportunity will allow the right candidate to create new menus that match our brands exclusivity and style. The Club at Crested Butte seeks to create memorable culinary experiences for its Members and Guests. The is your chance to join a dynamic and high performing team at 9,000 feet!

What will I be doing?

The Executive Chef leads the culinary team in the creation and supervision of all food production for The Club's multiple food outlets, banquet events, and other functions. The Executive Chef will ensure that all food service is conducted and fulfilled in a manner consistent with the goals and objectives of the Food & Beverage Department. This position will embody The Club at Crested Butte's standards of service and member experience.

• Create menus for all outlets and events, including costing of items and recipe writing.
• Develop standard recipes and techniques for food preparation and presentation that help to ensure consistent high-quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
• Create and maintain creative weekly food specials in addition to regular menu items.
• Cook or directly supervises the cooking of items that require skillful preparation. Maintain physical presence during times of high business volume.
• Offer cooking classes and occasionally participate in private, in-home dinners and Executive Wine Dinners.
• Interact with Members, be visible and actively build Member relationships, handle special Member requests as necessary.
• Interact with applicable food & beverage managers to assure that food production consistently exceeds the expectations of Members and Guests.
• Develop policies and procedures to enhance and measure quality; continually update written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology.
• Provide menu testing on new items for feedback and critiques.
• Review and approve product purchase specifications. Manage all product ordering and receiving, supplier relations, invoice management, inventory management and controls.
• Ensure that high standards of sanitation, cleanliness, and safety are always maintained throughout all kitchen areas.
• Prepare necessary data for applicable parts of the budget; project annual food, labor and other costs and monitor actual financial results; take corrective action as necessary to help assure that financial goals are met.
• Recruit, interview, train, and manage culinary team members.

What are we looking for?

Since the founding of The Club in 1984, leadership and teamwork have been the cornerstones of producing an excellent Member experience. It is important for the Executive Chef to understand a burger can be just as important of an experience as a five-course dinner. That the unique operations of a country club require meeting the needs of the same group of patrons daily. We look for the following proficiencies in our team members:

Skills:

• Quality control and strong attention to details.
• Excellent communication and collaboration.
• Strong work ethic, dependable, and adaptable.
• Mentor to staff.
• Creative problem-solving abilities.
• Stays current with all food trends such as Farm to Fork, Fusion, Southwest, Molecular Gastronomy.
• Consistently exceeds Member Satisfaction with quality, taste, presentation, and variety.
• Membership focused.

Qualifications:

• Minimum 5 years of experience as an Executive Chef at a Club or Luxury Hotel.
• Has a Culinary Arts Degree from an accredited school and/or is an accredited apprentice program graduate with at least 8 years of food production experience.
• ServSafe certified.
• Successful record of running an a la carte and banquet operations simultaneously.

The Club at Crested Butte

The Club at Crested Butte is an exclusive and exquisite Country Club that is situated in the majestic Rocky Mountains. We are dedicated to providing our Members and Guests a broad array of fulfilling recreational and social experiences.

The Club at Crested Butte offers Members a Robert Trent Jones Jr. designed 18-Hole golf course, fully stocked golf shop, fitness and aquatic center, superb dining, snack bar, and racquet facility.

Lifestyle Members receive exclusive access to our on-mountain location, the Ski Club. Located just steps from Red Lady Lift, the Ski Club offers family sized lockers, parking, a full-service bar, multiple lounges, a slopeside deck, and concierge/ski-valet services.

Culinary and Membership Statistics:

• The Club supports two (2) kitchens and a Market deli at various times of the year.
• The Club at Crested Butte has two clubhouses. The main Skyland Clubhouse, open year-round with seasonal Food & Beverage services. The Ski Club, located at the base of the Crested Butte Mountain Ski Resort, with seasonal Food & Beverage services.
• The Skyland Clubhouse host lunch and dinner from June through September. There is also a Market deli open at the Skyland Clubhouse, 7 days a week, from June through September.
• The Ski Club host lunch 7 days a week from the end of November through the first week of April.
• Special events such as weddings and golf tournaments are held at the Skyland Clubhouse.
• The Club has 395 full memberships.
• The Executive Chef reports to the Food & Beverage Director and works closely with the General Manager, VPs of Operations, Membership team, and Accounting department.

The Benefits:

• Health insurance
• Voluntary medical plans
• Paid Time Off (PTO)
• SIMPLE IRA matching

Employment Type: Full Time
Years Experience: 5 - 10 years
Salary: $90,000 - $120,000 Annual
Bonus/Commission: No