Boulder Country Club is hiring for the perfect candidate for Sous Chef in our newly remodeled Clubhouse. Boulder Country Club has a total F&B revenue of $3.5 million.
Boulder Country Club is a private member-owned non-profit club recognized as one of the finest full-service facilities in the state. The Club features extensive full-service country club amenities including a Press Maxwell designed 18 hole championship golf course, a Press Maxwell designed 9 hole Par 3 golf course (The Fowler Course), comprehensive golf practice facilities, 3 indoor hard surface tennis courts, 4 outdoor hard surface tennis courts, 2 outdoor clay tennis courts, extensive strength training and cardiovascular athletic facilities, both indoor and outdoor aquatics facilities featuring separate kids pool and Jacuzzi, group exercise, physical therapy and spa services. as well as a clubhouse featuring numerous food and beverage outlets with extensive function and event capabilities.
Pay is $65,000-$70,000 per year, based on experience, and quarterly bonuses based on performance
Requirements:
Minimum of two years Back of House management experience
Responsible for organizing, prep delegating, and putting out parties with team
Work closely with the team and help mentor and develop skills
Meets with Executive Chef and Chef De Cuisine regularly to stay up to date on
Ensure that food is routinely monitored and meets the standards of the Club
Able to produce high-quality products in a high-volume environment
Qualifications:
Must have High-Volume Ala Cart experience to be considered
A positive attitude
Associate degree or higher preferred in Culinary Arts
ServSafe certified
Benefits:
Vacation and sick pay
Heath and dental insurance
401K with employer matching
Limited golf privileges
Summer camp for children 4-12yrs old
We're an equal-opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.
Boulder Country Club is a private member-owned non-profit club recognized as one of the finest full-service facilities in the state. The Club features extensive full-service country club amenities including a Press Maxwell designed 18 hole championship golf course, a Press Maxwell designed 9 hole Par 3 golf course (The Fowler Course), comprehensive golf practice facilities, 3 indoor hard surface tennis courts, 4 outdoor hard surface tennis courts, 2 outdoor clay tennis courts, extensive strength training and cardiovascular athletic facilities, both indoor and outdoor aquatics facilities featuring separate kids pool and Jacuzzi, group exercise, physical therapy and spa services. as well as a clubhouse featuring numerous food and beverage outlets with extensive function and event capabilities.
Pay is $65,000-$70,000 per year, based on experience, and quarterly bonuses based on performance
Requirements:
Minimum of two years Back of House management experience
Responsible for organizing, prep delegating, and putting out parties with team
Work closely with the team and help mentor and develop skills
Meets with Executive Chef and Chef De Cuisine regularly to stay up to date on
Ensure that food is routinely monitored and meets the standards of the Club
Able to produce high-quality products in a high-volume environment
Qualifications:
Must have High-Volume Ala Cart experience to be considered
A positive attitude
Associate degree or higher preferred in Culinary Arts
ServSafe certified
Benefits:
Vacation and sick pay
Heath and dental insurance
401K with employer matching
Limited golf privileges
Summer camp for children 4-12yrs old
We're an equal-opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.
Job ID: 490587703
Originally Posted on: 8/24/2025
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