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 brand's exclusivity and style. The Club at Crested Butte seeks to create memorable culinary experiences for its Members and Guests. This is your chance to join a dynamic and high-performing team at 9,000 feet!

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.

Key responsibilities include:

• 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 minimize food costs; exercise portion control for all items served and assist in establishing menu selling prices.
• Create and maintain creative weekly food specials in addition to regular menu items.
• Cook or directly supervise 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.

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 that a burger can be just as important of an experience as a five-course dinner, and that the unique operations of a country club require meeting the needs of the same group of patrons daily.

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

• Minimum 5 years of experience as an Executive Chef at a Club or Luxury Hotel.
• Culinary Arts Degree from an accredited school and/or accredited apprentice program graduate with at least 8 years of food production experience.
• ServSafe certified.
• Quality control and strong attention to details.
• Excellent communication and collaboration.
• Strong work ethic, dependable, and adaptable.
• Creative problem-solving abilities.
• Knowledge of current food trends such as Farm to Fork, Fusion, Southwest, Molecular Gastronomy.
• Experience in running a la carte and banquet operations simultaneously.