Top 4 Chef de cuisine Jobs in Boulder, Co

Chef De Cuisine
Boulder Country Club —Boulder, CO
- $65,000 - $75,000 a year
- ServSafe
- Ability to walk for extended periods
- Mid-level
- Paid holidays
- Health insurance
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4d
Chef de Cuisine
Acreage by Stem Ciders —Lafayette, CO
- $75,000 - $80,000 a year
- Weekends as needed
- Hospitality
- Google Workspace
- Customer service
- Health insurance
- Dental insurance
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Chef de Cuisine
University of Colorado Boulder —Boulder, CO
- $57,158.40 a year
- Full-time
- Cooking
- University
- Bachelor's degree
- Health insurance
- Dental insurance
3d
Chef De Cuisine
Kisco Senior Living —Denver, CO
- $80,000 - $85,000 a year
- Full-time
- Background check
- Current TB test
- 5 years
- Health insurance
- Dental insurance

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Chef de Cuisine
Acreage by Stem Ciders —Lafayette, CO
Manage all back of house employees, to include Kitchen Manager, leads, line cooks and dishwashers. House employee operations, to include the day to day…
$75,000 - $80,000 a year
Quick Apply
Line Cook
GINGER AND BAKER LLC —Fort Collins, CO
Prepare food items for guests using a quality predetermined method in a timely and consistent manner. Ability to communicate satisfactorily with guests,…
$17 - $19 an hour
Quick Apply

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Chef de Cuisine - Ohio Wesleyan University
Aramark —Delaware, OH
Responsible for developing and executing culinary solutions to meet guests? needs and tastes. Is a leader in ensuring excellent quality and presentation of all…
$72,000 - $75,000 a year

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Chef De Cuisine

Boulder Country Club -
Boulder, CO

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Job Details

$65,000 - $75,000 a year
4 days ago

Benefits

Paid holidays
Health insurance
Dental insurance
Paid time off
Vision insurance
401(k) matching
Life insurance

Qualifications

Menu design
Customer communication
ServSafe
Kitchen knives
ServSafe Food Manager Certification
Advanced knife skills
Technical Proficiency

Full Job Description

Position Title: Chef de Cuisine
Reports To: Executive Chef
Department: Culinary Operations
Classification: Salaried / Exempt

Salary Range: $65,000 to $75,000 DOE

Executive Summary
The Chef de Cuisine manages the daily culinary operations and kitchen staff at the Country Club. Working closely with the Executive Chef, this role oversees menu preparation, maintains high food safety standards, and ensures consistently exceptional dining experiences for our members and guests.

Key Responsibilities
Kitchen Operations & Culinary Quality

Daily Kitchen Operations: Oversee meal prep, cooking, and plating across all à la carte dining rooms, casual outlets, and catered club events.
Menu Execution: Work with the Executive Chef to plan and prepare seasonal, scratch-cooked menus, daily specials, and custom menus for private events.
Quality Control: Maintain strict standards for taste, presentation, portion size, and recipe accuracy on every shift.
Member Relations: Interact professionally with members during service and menu consultations, accommodating special dietary needs and allergies with care and flexibility.

Team Leadership & Staff Management

Staff Leadership: Supervise, train, and mentor line cooks, prep cooks, and dishwasher staff.
Training & Development: Teach team members proper cooking techniques, station organization, plating guidelines, and kitchen safety rules.
Scheduling: Help create weekly work schedules based on expected guest volume and budget goals.

Compliance & Kitchen Management

Inventory & Cost Control: Manage ordering, receiving, and supply inventory; implement practices to reduce food waste and hit food-cost targets.
Safety & Sanitation: Ensure full compliance with local health department regulations, food safety standards, and internal cleanliness guidelines.
Equipment Maintenance: Monitor kitchen equipment to ensure proper use, regular cleaning, and timely maintenance.

Qualifications & Requirements
Experience & Education

Experience: 3–5 years of culinary management experience in a high-volume, upscale restaurant, resort, or private country club.
Education: Associate degree in Culinary Arts preferred (or equivalent practical experience); ServSafe Manager Certification required.

Key Skills & Abilities

Technical Skills: Strong proficiency in classical and modern cooking methods, advanced knife skills, menu planning, and food presentation.
Interpersonal Skills: Clear communication abilities, a professional attitude under peak service pressure, and a strong commitment to member satisfaction.
Physical Requirements: Ability to stand and walk for extended periods, work comfortably in hot kitchen environments, and lift up to 50 lbs.

Performance Metrics (KPIs)

High member satisfaction ratings and positive feedback on culinary offerings.
Health department and safety audit scores that meet or exceed club targets.
Meeting labor and food cost targets set by the Executive Chef.
Positive team morale and strong staff retention in the kitchen.

Benefits

Comprehensive medical, dental, vision, and life insurance.
Paid time off, holidays, and sick leave.
401(k) retirement plan with company match options.
Discounts on uniforms and slip-resistant footwear.
Discounted enrollment for youth summer camp (ages 4–12).
Limited golf privileges.

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