Chef de Cuisine

Job Summary

CU Boulder's Campus Dining Services team is now accepting applications for a Chef de Cuisine! This is a culinary leadership role responsible for creating fresh, high-quality and on-trend menus for multiple restaurant areas as well as define operational standards and procedures for different restaurant concepts, staff, scheduling, hiring and training under the general supervision of the Executive Culinary Team. At this leadership level, the Chef de Cuisine is also expected to understand sourcing, procurement, food costs, pricing, labor costs and overall operational assessment to ensure that fiscal and operational feasibility are in line with the parameters set by the Associate Director of Culinary and Sr. Executive Chef.

What Your Key Responsibilities Will Be

Kitchen Prep, Production and Service:

• Assists in design and implementation of menus in assigned area.
• Fulfills hands-on production of daily menus as assigned.
• Directs work flow of staff and production in assigned area.
• Monitors and reports on ingredient initiatives set by CDH Leadership.
• Tests and evaluates new food products and recipes as assigned by CDH leadership
• Provides hands-on training of staff members, including students, on menu standards, production, equipment use and standard processes to streamline schedules and create efficiency.
• Places orders and receives products.
• Supports the development and implementation of quality standards of allergen-free goods aligning with Dining's allergen knowledge and labeling program.

Quality Assurance:

• Ensures food security in all areas of operation.
• Ensures CDH operations perform efficiently and effectively, meeting all quality, production, safety, and sustainability standards.
• Ensures food production meets/exceeds all state and local food code standards, as well as internal food safety standards.
• Trains staff and monitors and evaluates food safety and sanitation practices to ensure staff compliance and standards as defined by CDH and other regulatory agencies.
• Instructs staff on scheduled cleaning of operational areas, including equipment, facilities, storage, and receiving areas.
• Audits allergen labeling practices in assigned restaurant/unit and takes corrective action.
• Provides excellent customer service to both internal and external customers.
• Audits Procurant food safety solutions weekly reporting.
• Resolves production issues.

Personnel and Administrative:

• Conducts performance plans for staff, holds others accountable with progressive coaching practices
• Empowers others to make decisions in areas within their span of control, and participates in measures to increase employee engagement and empowerment
• Ensures all Student life and Campus HR processes are followed including but not limited to injury reporting, staff leave requests, timekeeping, and assists staff members in navigating these processes as needed
• Is responsible for and participates in any health inspection audits, including annual County Health inspections.
• Ensures safe/injury-free work environment.
• Responsible for all assigned duties in CBORD Food Service software.
• Serves on the food safety response team and responds to all food safety emergencies as appropriate to the work assignment.
• Displays and demonstrates excellent communication skills.