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Employment Opportunities

May 16, 2017

• Kitchen Positions Avaiable - Brunelleschi's - Superior, CO

Please contact Chris at 970-618-5987 for more information

May 12, 2017

• Positions with Arcis Golf - Denver Metro Area

We have several open positions we have in the Denver area with Arcis Golf.  Our primary focus at this point is the Executive Chef opening at Arrowhead Golf Club.  Additionally, we are searching for Sous Chefs to work at all of our properties based on individual work assignments.  As we are currently structured it may be feasible to have a single Sous Chef support multiple properties.

Please forward resumes to the following:

Heath Robberson, Regional Manager

Steve Arrowhead, General Manager

Matt Crum, Regional Executive Chef

Executive Chef Arrowhead Golf Club $65,000+ DOE
Industry leader who has a deep passion for their craft that will transform the high end events and a la carte dining offerings. 

Primary Responsibilities:


1. Create menus for dining room, events, etc. utilizing the latest trends and ensuring quality and proper margins.
2. Partner with the Food & Beverage Director and Private Events Director to create unrivaled programming and events for guests and members.
3. Ensure culinary team is consistently delivering a quality product that meet the member needs. Review guest and member surveys and feedback and respond as needed.
4. Responsible for selection, development and retention of culinary staff.
5. Ensure financial targets are being met and appropriate accounting procedures and monthly financial reviews are being followed consistently. If financial targets are not being met, provide an analysis of the problem and determine a specific plan of action.
6. Ensure compliance with the national programs such as Menu Program, Approved Product List and Inventory procedures.
7. Observes and coaches workers in the daily operation of the kitchen to ensure quality and timeliness of product. Review guest and member surveys and feedback and determine appropriate plan of action if appropriate.
8. Create and execute short term and long term operational and financial plans for the department to improve quality and financial results.
9. Supervise staff and any third party vendors such as Ecosure, to ensure kitchen is clean sanitary and in compliance with all federal, state and local laws.
10. Identify and communicate successes and best practices to Regional Chef and/or VP Food & Beverage to help improve quality and financial results across the company.
11. Maintains constant communication between departments and keeps other departments informed about special programs and events.

 

Sous Chef- Arcis Golf:   Arrowhead, The Club at Pradera, The Pinery Country Club  $17.00-$20.00 Hr. DOE

1. Interviews, selects, trains and supervises food staff.
2. Organizes and conducts pre-shift and department meetings.
3. Schedules and directs food staff in their work assignments.
4. Interacts with guests; promoting food & beverage products and services.
5. Recognizes and resolves guest complaints and concerns.
6. Maintains food quality and service standards for location. 
7. Controls food costs including payroll, equipment, supplies and products.
8. Maintains accurate inventory and appropriate supply levels.
9. Maintains cleanliness and organization of kitchen and facility.
10. Provides direct service to guests as needed, including serving guests and general clerical/cashier duties.
11. Ensures a pleasant visit for each guest; maintains effective guest relations.
12. Performs special projects delegated by management.
13. Stays updated on latest developments pertinent to the department as well as the location

Line Cooks- Arcis Golf: Arrowhead, The Club at Pradera, The Pinery Country Club $12.00-$16.00 hr.

Assists with the preparation and production of food items for all food & beverage areas at the location. 
Essential Functions:

1.Sets up and stocks cooking stations with supplies and equipment.
2. Prepares food for service (i.e. chopping vegetables, cutting meat, preparing sauces).
3. Cooks menu items in cooperation with food & beverage staff.
4. Recognizes and resolves guest complaints and concerns.
5. Maintains food quality and service standards for location. 
6. Complies with local nutritional and sanitation standards.
7. Performs opening and closing procedures; contributes to overall cleanliness and organization of facility.
8. Ensures a pleasant visit for each guest; maintains effective guest relations.
9. Performs special projects delegated by management.
10. Stays updated on latest developments pertinent to the department as well as the location.

 

April 26, 2017

• Line & Banquet Cooks / Banquet Kitchen Supervisor - Hotel Talisa - Vail, CO

We are headed into some exciting times and with that will be hiring several Culinary positions. We will have Line Cooks, Banquet Cooks, Banquet Kitchen Supervisor, and a couple other potential entry level leadership roles down the road. Please visit our website for additional information!

Contact Devin Trickel for more information.

April 3, 2017

• Executive Chef - Cheyenne Mountain Zoo - Colorado Springs, CO

Service System Associates, Inc. @ Colorado Springs Zoo -Colorado Springs, CO
$55,000 - $62,000 a year
Executive Chef Responsibilities

Include:

Maintaining a positive work environment
Teaching a coaching staff
Planning and directing food preparation and culinary activities
Modifying menus or create new ones that meet quality standards
Estimating food requirements and food/labor costs


Job brief:

We are looking for a creative and proficient in all aspects of food preparation, Executive chef. You will be “the chief” and maintain complete control of the kitchen. This is a year round position.

Responsibilities:

Plan and direct food preparation and culinary activities
Modify menus or create new ones that meet quality standards
Estimate food requirements and food/labor costs
Supervise kitchen staff’s activities
Arrange for equipment purchases and repairs
Recruit and manage kitchen staff
Rectify arising problems or complaints
Perform administrative duties
Comply with nutrition and sanitation regulations and safety standards
Maintain a positive and professional approach with coworkers and customers
Requirements

Proven working experience as a head chef
Excellent record of kitchen management
Ability to spot and resolve problems efficiently
Capable of delegating multiple tasks
Communication and leadership skills
Keep up with cooking trends and best practices
Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
BS degree in Culinary science or related certificate
Benefits

Result driven bonus
401k with 10% employer match
Paid vacation
Health, Dental, Vision, Disability and Life Insurance
Life-work balance
Please visit www.kmssa.com for more information about our company

Job Type: Full-time

Salary: $55,000.00 to $62,000.00 /year

Required education:

Associate
Required experience:

Executive Chef: 3 years

 

• Various culinary positions available throughout the Denver Metro Area! - Morningstar Senior Living

Seeking talented Executive Chefs, Lead Cooks and more!

Visit the Morningstar website to learn more. Or contact Chef Michael DeGiovanni at 720-334-6328