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Club Details

Lakewood Country Club

6800 w 10th ave
Lakewood , CO 80214


This club uses CMAA's General Manager/Chief Operating Officer Concept.
Age of Club Number of Members Average Age of Members Club Ownership
112 565 47 Member-Owned
Gross Dollar Volume Annual Dues Volume Annual Food Sales Annual Beverage Sales
$9,500,000.00 $4,200,000.00 $1,850,000.00 $700,000.00

Golf Facilities

  • 18 hole course, par 71, designed by Tom Bendelow/Donald Ross

Tennis Facilities

Reciprocal Tennis privileges at off site facility.

Swimming Facilities

  • 1 Outdoor
25 meter pool with diving area. Separate wading pool.

Other Athletic Facilities

Fitness Center.

Dining Facilities

  • 1 Men's Grill that seats 80
  • 1 Casual Dining Room that seats 54
  • 1 Formal Dining Room that seats 40
  • 1 Ballroom that seats 225
  • 1 Lounge/Bar that seats 28
  • 1 Snack Bar that seats 125
Dining option on pool deck and Casual Dining Patios.

Special Club Features

Lakewood Country Club, a Member-owned Club, was established in 1908 and features a premier Donald Ross designed 18-hole golf course. The 38,000 square foot Clubhouse opened in 2007, and features two Member dining areas, two private meeting rooms, a ballroom and exquisite common areas reflecting the tradition and heritage of this 105-year-old Club.

In May of 2008, the new pool, pool house and fitness facility were completed. Known as one of the premier family-oriented clubs in the area, Lakewood Country Club offers programs and services that are pertinent to Members, their families and their guests. The Club is renowned for its excellent junior golf and swim programs.

Club is open 6 days per week, 12 months per year.

Job Details

Date Posted

1/29/2021

Job Title

Executive Chef

Brief Job Description

The Executive Chef will be responsible for all aspects of the day-to-day culinary operations at The Lakewood Country Club. 

They will develop and execute all programs and initiatives surrounding the effective management of the culinary operation, including but not limited to budgeting, planning, organizing, and mentoring. 

They will also be responsible for menu planning, recipe creation, food ordering, food production, storage, safety and sanitation standards, and appropriately staffing to meet the membership needs.

They must be able to understand the nuances of a private club by being flexible, adaptable, and proactive. Devote the same energy to the traditional menu favorites of the Membership, as to cutting edge menu ideas, and strive for excellence with the member experience regardless of dining preference. 

Candidate Qualifications

  • Preferred: a minimum of 5 years of experience as an Executive Chef or Executive Sous Chef in a Distinguished Club setting (or other premier hospitality organization).
  • Excellent culinary knowledge and skills, with exceptional creative abilities and outstanding communication skills.
    • Understanding and fluency in all regulatory policies related to food production, sanitation and safety.
  • Strong command of both a la carte and banquet operations.
    • Demonstrated success creating product and program consistency.
  • Proven success with guest satisfaction/engagement, cost management, menu planning and development, and budget development experience.
    • Must be able to manage resources to budgeted targets.
    • Must be able to both give and follow clear direction.
    • Capable of leading a team in a goal setting and continuous improvement environment.
    • Be fanatical about process management.
    • Be engaging and professional when interacting with members and staff.
  • Outstanding written and verbal English communication skills.
    • Being Bilingual is a plus.
  • Basic computer skills.
    • Accustomed to using technological tools such as Point-of-Sales systems, email, MS Excel, and MS word.
  • Established business/financial acumen as it relates to kitchen operations (purchasing, menu engineering, cost of goods management, labor costs, etc.)

THE SUCCESSFUL CANDIDATE WILL:

  • Be a leader.
  • Previous success mentoring and coaching staff (developing talent).
  • Be an individual of high integrity.
  • Do the right thing!
  • Conduct themselves in a professional manner at all times.
  • Make the staff around them better, every day. Enjoy teaching and developing the team.
  • Thrive in and enjoy the pressure of daily service, be organized, proactive, and enjoy a continuous improvement environment.
  • Bring an energetic, enthusiastic and approachable presence.
  • Demonstrate a passion for excellence and keen attention to detail.
  • Understand the need for a flexible schedule including weekends, holidays, and nights as necessary to adapt to the needs of the Membership, while maintaining work/life balance.
  • Understand the culture of The Lakewood Country Club Membership, as well as industry food trends.

ORGANIZATIONAL STRUCTURE: The Executive Chef reports directly to the Director of Food and Beverage and works closely with the Catering Sales Manager.  The Executive Chef also is a member of the Programs Committee. 

Educational Requirements

Bachelor’s Degree or Associates Degree in Culinary Arts 
10+ Years of Culinary leadership in High-Volume and/or scratch kitchen.
Relevant Knowledge, Skills and Abilities to perform the duties of this position.

Date Position Available

When the right candidate is identified

Other Benefits

COMPENSATION AND BENEFITS: The Club offers a competitive compensation plan for the right candidate, including a competitive base salary commensurate with experience and demonstrated accomplishments, variable compensation plan based on membership and employee satisfaction, continuing education support, vacation/PTO, health insurance, 401K and other perquisite benefits. 

We will be accepting and reviewing Resumes until February 20, 2021.

Please send resumes to:

Justin Capraro
Director of Food and Beverage
6800 w 10th ave
Lakewood, CO 80214
PHONE: (303)327-1319
jcapraro@lakewoodcountryclub.net

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