Executive Chef

EXECUTIVE CHEF OPPORTUNITY AT BOULDER COUNTRY CLUB

The Boulder Country Club, Boulder, CO, presents an exciting opportunity for an Executive Chef to spearhead its culinary operations and lead the heart-of-the-house team. This full-time position offers the chance to work in a seasonal, high-end, family-centric club set against stunning natural surroundings. The successful candidate will have experience running multiple dining venues, from casual to upscale dining, while creating excitement working alongside a high-performing international team of employees; this role promises both challenge and fulfillment. The Boulder Country Club boasts a fun, upbeat, and exciting work atmosphere, making every day a rewarding experience.

ABOUT BOULDER COUNTRY CLUB

Founded in 1922, the club moved to its current location in 1963 and has become a premier destination for recreation and relaxation. Nestled near the scenic Colorado Front Range, the club offers breathtaking views of the Flatirons and Indian Peaks while maintaining a strong legacy of excellence and community. Designed with elegance and accessibility in mind, the club has evolved over the decades to accommodate more than 800 member families with three tiers of membership: Social, Par 3, and Full Golf.

What sets Boulder Country Club apart is its variety of high-end amenities. The 18-hole Press Maxwell-designed championship golf course, a 9-hole Par 3 course, expansive practice areas, and an active tournament calendar provide golf enthusiasts with year-round engagement. For non-golfers, the Athletic Center features indoor and outdoor pools, tennis and pickleball courts, a fitness center with Peloton bikes, group exercise classes, and massage therapy. The club also offers multiple dining venues, hosting everything from casual meals to elegant wine dinners. Social events such as movies on the lawn, themed parties, and poolside gatherings foster a strong sense of community.

BOULDER COUNTRY CLUB BY THE NUMBERS:

• Approximately 845 members
• Membership Average Age – 62
• F&B Minimum – $1,500 annualized
• Total Gross Volume Approximately $13M
• Food Revenue – $2.2M
• Beverage Revenue - $1.15M
• Dining Ratio - a la Carte 78% - catering 22%
• Annual Dining Covers – 88k
• POS System – ClubEssential
• Food Cost – 41%
• F&B Payroll approximately $1.2M – BOH
• Kitchen FTE – 35
• Average Labor Cost – 32.5%
• Kitchen Leadership – (Chef de Cuisine – Banquet Chef – Sous chef – Jr. Sous Chef )
• 3 Kitchens (Main Clubhouse, Turn Deli & Pool Complex)
• Average Weddings – 5 (member or sponsored)
• No Employee Housing
• Club Closure – First Two Weeks of January, 2026

BOULDER COUNTRY CLUB FOOD & BEVERAGE PROGRAM:

Maxwells – This signature upscale adults-only dining space, open Tuesday – Sunday for dinner. Capacity for 140 pp with scenic views of the golf course and signature accents of the clubhouse. Perfect platform for the Executive Chef to share their creativity and classic club favorites.

Flatirons Grill – Casual family space for all ages, open lunch and dinner Tuesday – Sunday, for casual active dining comforts and menu styles. Capacity of 105 pp with views of the location and club. This vibrant family space has signature events each week as well as general a la carte dining.

Press Cafe (Turn) – Classic turn-style dining space with kitchen; operating seasonally, April thru October, following the golf tee times of the course. Open breakfast and lunch, closing at the end of the day as golf winds down. Fast casual fare for golfers and quick dining options.

The Deep End (Pool) – Casual pool dining space with kitchen, operating seasonally May thru September following the membership summer schedules. Capacity for 200 pp, lunch and dinner dining. A member favorite and signature feature of this restaurant is its pizza oven, which delivers fresh, made-to-order pizzas that are a highlight of the menu.

EXECUTIVE CHEF – POSITION OVERVIEW

Leadership

• Take full ownership of the culinary team; build trust with them by engaging, observing, learning, and listening to their wisdom, experience, and needs.
• Earn members' trust by instilling confidence through continued enhanced operations, interaction, and visibility.
• Create a fun, collaborative work environment while being "hands-on" when necessary but understanding when to step back and lead the team.
• Involve associates in the decision-making process of how "work gets done" and create a work environment of mutual respect in which people want to come to and participate every day.
• Be a focused and consistent evaluator of personnel, ensuring that standards of conduct and delivery are met; this includes oversight of high standards of appearance, hospitality, service, and cleanliness of the kitchen facilities.
• Be an active and dynamic recruiter of team members and someone who inherently enjoys developing and building his/her team and leading them to significant, positive membership satisfaction outcomes.
• Establish and consistently enhance operating standards for personnel in areas of responsibility and consistently evaluate knowledge, understanding, and execution of these high standards.
• Work closely with the front-of-house food and beverage managers to ensure a cohesive experience that consistently exceeds the expectations of members and guests.
• Hold daily/weekly staff briefings and line-ups with direct reports to keep them informed of necessary and relevant activities and expectations at the club. Assist in planning and be responsible for ensuring special club events are well-conceived and executed.

Operations

• Plan, organize, and run a busy banquet operation with multiple events happening at the same time across multiple locations as well as à la carte dining.
• Develop and maintain standard recipes and techniques for food preparation and presentation that help to assure consistent, high-quality food and minimize food costs.
• Ensure that high sanitation standards, cleanliness, and safety are always maintained throughout all kitchen areas. Establish controls to minimize food and supply waste and theft.
• Safeguard all food-preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
• Maintain safety training programs. Manages OSHA-related aspects of kitchen safety and maintains MSDSs in an easily accessible location.
• Continue to maintain the positive culture of healthy employee meals and understand the importance they have for the team's morale.

Financial

• Plan and assist with pricing of menus for all food outlets in the club and for special occasions and events. Schedule and coordinate the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct, and within budgeted labor cost goals.
• Consistently monitor payroll and labor resource allocations to ensure they are in line with financial forecasting and goals.
• Embrace the use of systems (including regular inventory processes) and technology to assist in the management of the kitchen and the financial performance of the operation.
• 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 ensure that financial goals are met.
• Maintain strong relationships with local vendors and identify new vendors to ensure the best prices for the best quality products.

INITIAL PRIORITIES

• Be visible with the membership, engaging and acting as the face of Food & Beverage, actively building relationships with Members.
• Evaluate and set appropriate and necessary standards of operation, execution, and delivery within the culinary operation, taking ownership of the entire experience from production to final delivery of the product, while working closely with the FOH leadership team.
• Implement effective daily, weekly, and monthly communication across the culinary team.
• Establish a leadership and mentoring role in the kitchen, and develop young talent, while exposing the team to new ideas and techniques.
• Create an innovative, relevant, consistently interesting a la carte menu that provides Members with competitively priced and desirable options that are reflective of most Members’ interests and tastes.
• Continue to raise the bar with Member events by infusing creativity and variety into club favorites.

CANDIDATE QUALIFICATIONS

• Five years’ experience in a similar role with exposure to multi-outlet operations and banquet operations
• Degree in culinary arts and/or other hospitality management focus.
• Has ten years of food production and management experience.
• Is a dynamic, creative, empathetic, and caring individual who communicates well with staff and Members.
• Is a team player, within the kitchen, with the FOH team, and with all club and team members.
• Is experienced with technology, including POS, and Microsoft Suite

EDUCATIONAL AND CERTIFICATION QUALIFICATIONS

• A bachelor’s degree is preferred with a focus on Hospitality Management or Culinary. In lieu of the degree, substantial culinary or hospitality experience will be considered.
• Has achieved or is working towards Certified Executive Chef (CEC) certification through the American Culinary Federation (ACF) or Pro Chef II certification through the Culinary Institute of America.
• Food Safety Certified

SALARY AND BENEFITS

Salary is open and commensurate with qualifications and experience. The club offers an excellent bonus and benefits package, including association membership. Salary Range: $120,000 - $150,000.