Chef - Northern Colorado

Denver Rescue Mission • Fort Collins, CO

3d • $20 - $22 • Onsite

About The Position

The Chef may be either a full-time or part-time (less than 30 hours per week) position. The Chef reports to the Denver Food Services leadership team (i.e. Supervisor, Manager or Director) as assigned 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. Each facility offers buffet style, serving individuals who are utilizing services in each specific location. During the course of a shift, all 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.

The Chef – Northern Colorado 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.

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.
• 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.
• Active Driver’s License and ability to meet DRM insurability standards, as a limited amount of work-related travel may be required.
• Must be a Christian holding to the beliefs set forth in the Statement of Faith, expressed by a personal testimony and Christian conduct.

Responsibilities

• Maintains stores of food for daily meal services. This undoubtedly will require trips to get 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 by the Assistant Director or the DRM Inventory Coordinator.
• Helps plan weekly meal menu that optimizes food purchases and donations. This menu is to be published at the first of each week. Plans and supervises the preparation of meals for special events and holidays.
• If there is a lack of supplies, holds responsibility for ordering/getting them (e.g., monthly cleaning supplies/daily meal needs).
• Trains residential food service staff in appropriate food delivery practices. These practices are to include appropriate hygiene, inventory management, food preparation, clean up and menu development (this is especially true if meals need to be made for meals [i.e., breakfast] that you will not be able to supervise).
• 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. Must be willing to get trained on any Mission specific training programs (e.g., ServSafe®).
• Maintains kitchen security, which includes 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. This will be done weekly.
• Maintains a kitchen policy and procedure manual. This will be done 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 (we are running a daily shelter with a small staff. As you are able, you may be asked to help in other areas…facilities, operations, maintenance).

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