Sous Chef/ Kitchen Manager, DU Golf Course

University of Denver Golf Club at Highlands Ranch is an 18-hole, semi private golf club featuring a Hale Irwin designed championship golf course. The course, which opened in 1998, features a great variety of immaculately groomed holes. The 7179 yard, par 72 layout boasts expansive bentgrass greens that many say are the best in the region. The Golf Club is a part of the Division of Athletics & Recreation.

Position Summary

Sous Chef/ Kitchen Manager is responsible for cooking, leading and managing the back of the house food operation for the golf club. This position is responsible for food service, completing and filling customer orders properly and in a timely manner, and have full availability in either morning or evening shifts. Delivery of superior food and beverage product/service which exceed the customer expectations.

Essential Functions

• Accountable for the execution of product and service quality by maintaining highest level of delivery.
• Daily food service operations in order to provide quality products including: food preparation and storage, menu evaluation and planning, purchasing, inventory, receiving.
• Maintains and implements sanitary and food safety conditions and training to adhere to auditing procedures and statutory regulations.
• Maintains kitchen and storage facilities to meet/exceed sanitary conditions; monitors internal quality assurance and food safety audit process (including HACCP record keeping).
• Assists with the preparation of menu offerings and pricing for tournament and special event offerings that meet the needs of clients and provide a fiscal return to the golf club. Executes these offerings to provide the best experience possible.
• Provides team leadership by ensuring cohesiveness and service excellence through hiring, training, scheduling and review of employees.
• Other duties as assigned.

Knowledge, Skills, and Abilities

• Excellent written and oral communication skills, bilingual in Spanish preferred but not required
• Ability to calculate figures and amounts such as discounts, product calibration, percentages.
• Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization may exist.
• Ability to interpret a variety of instructions furnished in written, oral, or schedule form.
• Candidate must have the capability to communicate with customers and potential clients in a constructive and optimistic fashion.
• Excellent organizational skills are required.

Required Qualifications

• 3 years experience, golf course, upscale dining, banquet, special event planning and production
• Food Safety Procedures training and certifications
• Purchasing, Inventory Control, Costing and Menu Development and Culinary Skills
• Strong Leadership Service Skills
• Special Event Planning and Execution
• Ability to work Flexible Schedule, Nights and Weekends

Preferred Qualifications

• Culinary Degree or Hospitality Certifications

Working Environment

• The employee works within the kitchen located in the Grill at the golf club.
• Unexpected interruptions occur often and stress level is moderate to high.
• Noise level is moderate to loud.

Physical Activities

While performing the duties of this job, the employee is regularly required to use hands and fingers to hold or feel, reach with hands and arms, walk, talk, smell and hear. The employee regularly lifts and/or moves up to 50 pounds. The employee spends a significant amount of time on their feet in the kitchen.

Work Schedule

Monday-Sunday, the grill is open seven days a week, must be able to work weekends.

Application Deadline

For consideration, please submit your application materials by 4:00 p.m. (MST) October 17, 2025.

Special Instructions

Candidates must apply online through jobs.du.edu to be considered. Only applications submitted online will be accepted.

Salary Grade Number

The salary grade for the position is 9.

Hourly Range

The hourly range for the position is $26.34-$31.14.

The University of Denver has provided a compensation range that represents its good faith estimate of what the University may pay for the position at the time of posting. The University may ultimately pay more or less than the posted compensation range. The salary offered to the selected candidate will be determined based on factors such as the qualifications of the selected can