Executive Chef

Executive Chef Opportunity at Boulder Country Club

The Boulder Country Club, Boulder, CO, presents an exciting opportunity for an Executive Chef to spearhead its culinary operations and lead the heart‑of‑the‑house team. This full‑time position offers the chance to work in a seasonal, high‑end, family‑centric club set against stunning natural surroundings. The successful candidate will have experience running multiple dining venues, from casual to upscale dining, while creating excitement working alongside a high‑performing international team of employees;

this role promises both challenge and fulfillment. The Boulder Country Club boasts a fun, upbeat, and exciting work atmosphere, making every day a rewarding experience.

Founded in 1922, the club moved to its current location in 1963 and has become a premier destination for recreation and relaxation. Nestled near the scenic Colorado Front Range, the club offers breathtaking views of the Flatirons and Indian Peaks while maintaining a strong legacy of excellence and community. Designed with elegance and accessibility in mind, the club has evolved over the decades to accommodate more than 800 member families with three tiers of membership:
Social, Par 3, and Full Golf.

What sets Boulder Country Club apart is its variety of high‑end amenities. The 18‑hole Press Maxwell‑designed championship golf course, a 9‑hole Par 3 course, expansive practice areas, and an active tournament calendar provide golf enthusiasts with year‑round engagement. For non‑golfers, the Athletic Center features indoor and outdoor pools, tennis and pickleball courts, a fitness center with Peloton bikes, group exercise classes, and massage therapy.

The club also offers multiple dining venues, hosting everything from casual meals to elegant wine dinners. Social events such as movies on the lawn, themed parties, and poolside gatherings foster a strong sense of community.

• Approximately 845 members
• Membership Average Age – 62
• F&B Minimum – $1,500 annualized
• Total Gross Volume Approximately $13M
• Food Revenue – $2.2M
• Beverage Revenue – $1.15M
• Annual Dining Covers – 88k
• Food Cost – 41%
• F&B Payroll approximately $1.2M – BOH
• Average Labor Cost – 32.5%
• Average Weddings – 5 (member or sponsored)
• No Employee Housing
• Club Closure – First Two Weeks of January, 2026

Maxwells – This signature upscale adults‑only dining space, open Tuesday – Sunday for dinner. Capacity for 140 pp with scenic views of the golf course and signature accents of the clubhouse. Perfect platform for the Executive Chef to share their creativity and classic club favorites.

Flatirons Grill – Casual family space for all ages, open lunch and dinner Tuesday – Sunday, for casual active dining comforts and menu styles. Capacity of 105 pp with views of the location and club. This vibrant family space has signature events each week as well as general à la carte dining.

Press Cafe (Turn) – Classic turn‑style dining space with kitchen; operating seasonally, April thru October, following the golf tee times of the course. Open breakfast and lunch, closing at the end of the day as golf winds down. Fast casual fare for golfers and quick dining options.

The Deep End (Pool) – Casual pool dining space with kitchen, operating seasonally May thru September following the membership summer schedules. Capacity for 200 pp, lunch and dinner dining. A member favorite and signature feature of this restaurant is its pizza oven
, which delivers fresh, made‑to‑order pizzas that are a highlight of the menu.

• Take full ownership of the culinary team; build trust with them by engaging, observing, learning, and listening to their wisdom, experience, and needs.
• Earn members' trust by instilling confidence through continued enhanced operations, interaction, and visibility.
• Create a fun, collaborative work environment while being "hands‑on" when necessary but understanding when to step back and lead the team.
• Involve associates in the decision‑making process of how "work gets done" and create a work environment of mutual respect…