Chef - Northern Colorado

Denver Rescue Mission • Fort Collins, CO

3d • Onsite

About The Position

The Chef reports to the Denver Food Services leadership team and is responsible for all kitchen operations, activities, and volunteer services. Each shift will be staffed with a Chef who will focus on food production as well as focus on the volunteer experience through engagement and mobilization. The Chef is responsible for all Fort Collins Rescue Mission (FCRM) facility kitchen operations and activities. This includes the overall operation of the kitchen and cafeteria and specifically involves inventory management, kitchen staff management, meal service preparation, health code standards, cleanliness, staff and menu schedules and special events. Chefs will work as a team and lend assistance to one another as needed. All Chefs will be required to fulfill the respective areas of focus based upon the needs of each shift.

Requirements

• High school diploma or GED
• Knowledge of food industry procedures and sanitation codes.
• Able to keep a good attitude under potential stress.
• Able to cook nutritious and tasty food.
• Ability to cook in large quantities.
• Ability to positively work with, manage and train rotating kitchen helpers.
• A heart and desire to serve the needy in a Christian environment.
• Willingness to help fill in shifts if another kitchen staff may not be able to.
• Valid Driver’s License with insurability.
• Must be a Christian holding to the beliefs set forth in the Statement of Faith, expressed by a personal testimony and Christian conduct.
• Active Driver’s License and ability to meet DRM insurability standards, as a limited amount of work-related travel may be required.

Nice To Haves

• Complete and maintain ServSafe® Certification within 90 days of employment. (Training Provided by Fort Collins Rescue Mission).
• Ability to obtain and maintain CPR certification within 90 days of hire date.

Responsibilities

• Maintains stores of food for daily meal services, including trips for donated items or food bank resources.
• Supervises receipt of food stores, both purchased and donated.
• Counts all donated foodstuffs and includes in a weekly report for Gifts in Kind (GIK).
• Maintains inventory system that tracks all food stores.
• Rotates and maintains order in storage areas.
• Maintains records of food requisitions, deliveries, USDA donations and provides these records as requested.
• Helps plan weekly meal menu that optimizes food purchases and donations, to be published at the first of each week.
• Plans and supervises the preparation of meals for special events and holidays.
• Orders/gets supplies if there is a lack of them (e.g., monthly cleaning supplies/daily meal needs).
• Trains residential food service staff in appropriate food delivery practices, including hygiene, inventory management, food preparation, clean up and menu development.
• Supervises Program Assistant Cooks.
• Establishes weekly working hours and implements Cook’s job description (AM/PM).
• Coordinates and supervises preparation of all meals (including weekend operations).
• Adheres to USDA and Public Health food preparation standards.
• Follows practices of personal hygiene, food handling practices, and proper cleaning and sanitizing methods as described in the “Food Sanitation Manual.”
• Enforces all hygiene regulations.
• Records all necessary data in logs.
• Maintains kitchen security, including food storage areas and equipment operations.
• Holds responsibility for the operation and upkeep of all kitchen equipment.
• Supervises catering operations and special “other agency” food operations.
• Oversees all volunteer services, in coordination with the volunteer coordinator, as it pertains to kitchen service.
• Reviews regularly evening volunteer kitchen operations.
• Implements relevant training on all kitchen procedures weekly.
• Maintains a kitchen policy and procedure manual in conjunction with the Facility Director’s oversight.
• Oversees any community service guests in their field assignments at FCRM.
• Follows all accepted and normal staff practices regarding sicknesses, reports, job-related problems, and supervision.
• Holds responsibility for working with volunteers, delegating their responsibilities effectively, and treating them with appropriate respect.
• Works flexibly with other kitchen staff to ensure the kitchen is appropriately staffed, especially on holidays or when one is on vacation/off work due to illness.
• Participates in regular staff meetings.
• Completes any other assignments given by the Kitchen Supervisor, Assistant Director and/or Director.

Benefits

• Comprehensive health plans include medical, dental and vision benefits.
• Generous vacation, sick time, and holiday pay, plus paid birthday off and ‘refreshment’ day.
• Tuition reimbursement and child adoption benefits.
• Employer paid term life insurance, long-term disability, AD&D.
• Health savings account with generous employer contribution.
• Flexible spending accounts.
• Paid parental and bereavement leave.
• 401(k) with up to 5% company match.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED