Executive Chef, Glenmoor Country Club – Cherry Hills Village, CO

About the Club: Established in 1985 and home to a Pete Dye-designed golf course (renovated in 2023), Glenmoor is a family-oriented, member-owned private club located in Cherry Hills Village, Colorado. The Club is known for its welcoming community, active lifestyle, and dedication to providing first-class facilities and service. With the upcoming clubhouse opening, Glenmoor is poised for even greater growth and member engagement, making this the ideal time to join our leadership team and help shape the next era of excellence.

The General Manager, now in his sixth year, began his career at Glenmoor more than 20 years ago and worked his way up fueled by a passion for hospitality and the private club industry. Joining the Glenmoor leadership team means collaborating with dedicated, tenured professionals who are committed to developing programs and talent that elevate the member’s experience. Most exciting, you will help lead the grand opening of a new era at Glenmoor—launching new facilities and equipment, activating additional venues, crafting new menus, and building your own team. The opportunity to open our new kitchen, recruit and develop staff, and set the culinary direction is yours to run with.

Why Work for Glenmoor Country Club? This is a rare opportunity to join Glenmoor at a transformational moment in its history, launching an entirely new culinary experience within a brand-new clubhouse. As Executive Chef, you will have full creative freedom to design and implement menus across multiple dining venues, events, and member experiences. This position offers the ability to build your own team, set new standards for quality and consistency, and leave a lasting impact on a highly engaged membership community.

Why Work for Our Members? Glenmoor is a member-owned club, meaning you will work directly with those who enjoy your craft and value your creativity. This structure provides an intimate feedback loop that fosters innovation, responsiveness, and continuous improvement. Each dining outlet delivers a distinct service style and culinary focus, allowing you to showcase your versatility and elevate the member experience across casual, upscale, and event-driven settings.

Chef Position Specific: The Glenmoor Country Club is looking for a hands-on leader to serve as the Club’s ‘Culinary Ambassador.’ This individual has the ability to recruit staff and build a stellar ‘Culinary Team’. He/she has acute organizational skills with a business acumen with the ability to control costs and meet budget goals. Integrity, leadership, and the ability to thrive under pressure are a must. The Executive Chef will need to be a strong communicator of staff expectations and has a proven and stable track record of success.

This individual should be mature and poised in dealing with people and has a reputation for bringing the team together versus creating a ‘we versus they’ mindset amongst supervisors. The Executive Chef will understand member dining preferences and create menu variety and consistency. He/she is expected to develop the culinary program that will meet and/or far exceed member expectations.

In summary, the Executive Chef understands the private club sector and is driven by pride, member satisfaction and teamwork.

Candidate Qualifications:

• The Executive Chef is responsible for providing overall leadership and management for all food production and presentation. He/she demonstrates good judgment, problem-solving, and decision-making skills.
• The Executive Chef is enthusiastic about all things culinary and can produce a quality product and get it out of the kitchen with a sense of urgency on a consistent basis. Working knowledge of food and wine pairings is a plus.
• The Executive Chef develops standard recipes and techniques for food preparation and presentation that help ensure consistent high quality. Works to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
• The Executive Chef will provide mentoring leadership and foster a culture of continuing education and development of future, up-and-coming culinarians.
• The Executive Chef evaluates job performance of culinary staff; coaches and counsels to ensure staff are on track. Rewards and disciplines staff in a fair and appropriate manner.
• The Executive Chef has management and administrative skills with the ability to communicate with staff, other department heads, and membership.
• The Executive Chef will participate in the budget process and work with the Controller to create and manage their own department on a monthly basis.
• The Executive Chef attends Department Manager meetings representing the culinary staff.
• The Executive Chef maintains visibility to the membership by walking through the dining rooms during meal service. In addition, he/she is expected to provide articles for the monthly newsletter, commentaries at wine dinners and other club events. The Executive Chef is available for consultation on menus for private and/or Club events.
• The Executive Chef will develop an annual training plan for the culinary and steward departments to include safety, food handling, food storage and cleanliness as required by the health department.

Why Now? With a new $35 million clubhouse opening in 2026, Glenmoor is entering an exciting new chapter. You will have the chance to shape the future of the dining operations from the ground up—new facilities, new equipment, new menus, and your own team. Supported by an experienced and passionate leadership group, you will have flexibility, tools, and creative space to bring your culinary vision to life.

Additional Information

• Annual food sales $2 MM; Total F&B Sales $3.2 MM. In the most recent FY, the Club subsidized F&B ($1.3 MM).
• The Club currently has a 44% food cost and the food cost budget at 39% with a sales mix of 72%, A La Carte and 38% Banquet.
• There were (27) culinary employees and (8) stewards supported by a $2 MM labor budget.
• There were two (2) Sous Chefs, Banquet Chef and Purchasing Manager. Note: The new Chef will have influence over the kitchen organization chart. The Club will have (2) two full-service kitchens; will be all new when the clubhouse reopens. The la carte seating capacity will be 220, and they will have large events that serve 600-700 such as Easter and Mother’s Day buffets. A Capital Replacement Plan will be put in place.
• The Club has one, 60,000 sq. ft. Clubhouse with 575 members whose average age is 55.
• The Club operates for twelve (12) months annually and closes Christmas to New Years. The busy months are May to September.
• The Executive Chef reports to the General Manager/COO and works closely with the Food & Beverage Manager, and Events Manager.

Initial Focus:

1. Initial Opening of New Clubhouse – The Executive Chef will be a part of the Club Opening Team with emphasis on the culinary department. He/she will oversee the final installation and set-up of the kitchens and provide recommendations for enhanced systems in all areas. The Executive Chef will attend all related meetings and is expected to ‘speak-up’ if there is an issue that needs to be addressed. The overall goal will be to ensure there is a seamless opening and initial service.
2. Staffing – The Executive Chef will assist with recruitment and make sure the Club has the right team in place. He/she will serve as a teacher and mentor and help in staff development. Inspire the team and help build a strong culinary culture driven to excellence.
3. Menu Design – This is your opportunity to leverage ‘Culinary Expertise’ and develop menus with an emphasis on variety, seasonality, and high-quality ingredients. Use your culinary repertoire including farm-to-table ethos, commitment to quality, high-level of finesse, respect for club-classics and ability to translate this to members in both a la carte and customized and exciting event menus!
4. Adaptability to New Environment – Understand the Club’s culture, its history, and traditions. Interact with members, listen to them, learn what they want, be visible and engaging with the membership. Learn and engage the staff and other department heads. Ensure your leadership aligns with Club’s Mission, Vision, and Values.

Dining & Events:

• Adult Dining – Formal with 78 seats, serving lunch and dinner Tuesday through Sunday.
• Family Dining – Casual with 88 seats, serving lunch and dinner Tuesday through Sunday.
• Sports Bar – Casual with 50 seats, serving lunch and dinner Tuesday through Sunday.
• Patio – Casual with 130 seats, serving lunch and dinner Tuesday through Sunday.
• Pool Cabana – Casual with 150 seats, serving lunch and dinner Tuesday through Sunday.
• Halfway House – Casual with 20 seats, serving lunch only Tuesday through Sunday.
• Private Parties – Six (6) private rooms seating from 10 to 250. The largest sit-down event is 250 members/guests

The Club offers a generous base salary, performance bonus and benefits package including a 401k plan, health, life & dental insurance, ACF Dues and Conference and a substantial dining allowance to check out the competition. Relocation is available. A CEC is preferred. Interested individuals should send resumes, a well-conceived cover letter, and supporting information to one of our team members listed below.