Head Chef

Tri Delta•Boulder, CO

12d•$32 - $36•Onsite

About The Position

The Theta Beta chapter of Tri Delta at University of Colorado Boulder is seeking a Head Chef who will plan and prepare all meals provided at the chapter facility while maintaining and operating a clean, sanitary and safe kitchen in order to create a premier living experience for Tri Delta's collegiate members. The ideal candidate will be an experienced chef who is comfortable adjusting for dietary restrictions and can take responsibility for leading a small kitchen staff to provide a continental breakfast bar, hot lunch and dinner for 68 residents and 1 House director. If you thrive in a fast-paced environment, are passionate about your work, and love contributing to a tight-knit community, we would love for you to apply!

Requirements

5 + years of related experience
Possesses a specialty or advanced certification in culinary arts or equivalent experience
Possesses experience in large scale meal planning and kitchen management.
Possesses staff relations, customer service, and safety standards skills.
Ability to speak and read English
Meet specified physical requirements of lifting no more than 40 lbs, standing on the tile floor for long periods of time, and use of hands to handle and control tools.
Ability to model, teach, and promote Tri Delta’s employee values
Ability to use proper discretion and independent judgment in carrying out the primary roles and responsibilities of the position.
Successful completion of a background check and drug test.

Nice To Haves

ServSafe Certified
Possesses skills to operate a computer including web browsing, email, and Office products.

Responsibilities

Plan and prepare all meals provided at the chapter facility.
Maintain and operate a clean, sanitary and safe kitchen.
Adjust meals for dietary restrictions.
Lead a small kitchen staff.
Provide a continental breakfast bar, hot lunch and dinner for 68 residents and 1 House director.
Provide safety, security, and emergency support for the kitchen environment and its employees.
Communicate, promote and oversee compliance with all local, state and federal large kitchen and food safety laws and procedures.
Promptly notify the house director of any maintenance problems or unsafe conditions in or around the kitchen.
Oversee the stock of food and kitchen supplies.
Ensure that planned meals are nutritiously balanced and healthy, and accommodate residents or meal plan participants with food allergies or specific dietary requirements.
Thoroughly check and store food and supplies that are delivered to the facility and promptly remit any purchase orders or purchase receipts from the food vendor to the house director.
Supervise all kitchen staff in the joint preparation of meals.
Collaborate with the house director to facilitate the planning and management of the operations budget for the kitchen.
Observe kitchen and chapter rules, as determined by the chapter and house director.
Refrain from the use of alcohol or drugs in and around the chapter territory.
Maintain a professional relationship with all chapter members and residents, employees, and volunteers.