Senior Executive Chef

Boulder, CO
Sep 13, 2017
Institution Type
Four-Year Institution

Housing and Dining Services at CU Boulder is seeking an experienced Senior Executive Chef. This is a full-time (1.0 FTE) 12-month professional exempt position. The purpose of this position is to ensure quality culinary integrity through culinary staff training and education, product development, production accuracy and best practices, product research and cooking demonstrations in Campus Dining Services. This position will assist the Associate Director for Residential Dining and Culinary Operations in the training and development of production staff by developing culinary programs for all units and staff. Additionally, this position will assist the Associate Director of Residential Dining and Culinary Operations on placement of staff for all of Campus Dining Services. This position, under the leadership of the Associate Director for Residential Dining and Culinary Operations, has the highest level of culinary oversight of all food production for CDS. This position may act as the Associate Director of Residential Dining and Culinary Operations in his/her absence.

Who we are:

Housing & Dining Services, Campus Dining Services exists to provide 3.3 million meals per year for the students, staff, faculty and guests of the university. Campus Dining Services is comprised of Residential Dining Halls, Catering and Retail outlets which operate year round. Campus Dining leads the industry with superior quality food and exceptional dining experiences. We continue to expand our sustainability initiatives and reduce our carbon footprint in our daily operations, including efforts in resource recovery, conservation and food sourcing. We are committed to providing options and information to all of our guests with dietary restrictions and allergens, including vegan, vegetarian, kosher and Halal choices, supported by a strong allergen awareness program called A9 ® Identified.

What your key responsibilities will be:

Quality Control 25%
  • Responsible for all day-to-day operations in C4C, Sewall, Farrand, and Village Center, Bakery, Commissary and Cook Chill.
  • Responsible for the development and execution of campus-wide quality service standards for Campus Dining Services, which include front and back of the house procedures and best practices.
  • Oversee the performance of FOH and BOH staff for residential dining.
  • Responsible for the development, implementation and execution of the menus for all dining units, as well as each C4C & Village Center micro-restaurant, focusing on the authentication of dishes, daily production needs, and staff development to perform at maximum efficiencies.
  • Provide input for development of department-wide menus.
  • Offer assistance to various catering events as directed by the assistant director for residential dining and culinary operations.
  • Establish and enforce standards for the preparation and presentation of all foods and beverages, and front of house service standards.
  • Ensure overall consistency and high quality of food through daily inspection and tasting.
  • Maintain a visible presence, interacting with staff and customers, during all business hours in both back and front of the house.
  • Remain current with industry trends and participate in the development and implementation of new concepts.
  • Support the development and implementation of quality standards for food for those with food allergies.
  • Ensure food production meets/exceeds all state and local food code standards, as well as Hazard Analysis Critical Control Points (HACCP) standards.

Food Costs, Production, Recipe Research/Testing, and Menu Development 25%
  • Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints.
  • Develop, input and manage all residential dining units' menus in CBORD Food Service Suite.
  • Participate with menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
  • Provide feedback and input on the offerings coming from the cook/chill and commissary operation. Input the recipes for cook/chill into CBORD before the item is offered for "sale/use."
  • Provide regular feedback on various micro restaurants located at C4C, Village Center and all dining units.
  • Assist the Associate Director for Culinary Operations with production controls, ensuring accurate forecasts and records for ordering are followed.
  • Ensure utilization of CBORD Food Service Suite to manage purchasing production, service records, recipes, menus, and cost to ensure the most efficient use of labor and goods.
  • Assist with the development, assessment, and success of culinary training and education, as well as strong leadership for dining employees.
  • Provide leadership to culinary team to investigate, develop, and test new recipes.
  • Research new or updated trends and standards in the food service industry through trade journals, food shows, food brokers, and manufacturers, and participation in professional culinary associations.

Staff Development and Training 25%
  • Assist with the development and execution of culinary training and educational programs (cooking and service methods and techniques) for food production and service staff in order to maintain quality standards and ensure conformity to menus.
  • Demonstrate the procedures for food displays and garnishing through on-site or focused training.
  • Assist with educating culinary staff in effective cost control measures including food usage and labor control through advanced planning, scheduling, work techniques, and supervision.
  • Provide educational assistance to the culinary staff that participates in the American Culinary Federation (ACF) certification programs and dining services apprenticeship students.
  • Provide mentorship, insight, and advice to culinary staff that compete in culinary competitions.
  • Recruit and select candidates for placement throughout Campus Dining Services. Assist the Associate Director of Employee Development on proper placement of dining services staff, ensuring success for both the employee and unit. Offer suggestions on change of placement when necessary.
  • Coach and develop employees who seek promotion within Campus Dining Services through 1 to 1 meetings, hands-on training and sharing of tools and resources.

Sanitation 20%
  • Provide documented notice about critical violations on health or quality standards.
  • Oversight of food safety SOP at all operations.
  • Assist with the implementation of food safety dataloggers and ensure the recording of daily production operations are in full compliance through questioning and observation while at the various micro-restaurants/units.
  • Oversee the implementation and regular "review" of the food safety (HACCP) plan for the cook/chill and sous vide operations.
  • Ensure food production meets/exceeds food safety standards, as outlined in the Food Safety Standard Operation Procedures (SOP's).
  • Assist with the training of coworkers on all safety, sanitation and security policies and procedures as outlined in Dining Services Food Safety Standard Operating Practices book.

Administrative Support 5%
  • Assist with the implementation of Campus Dining Services culinary program and standards into multiple culinary operations.
  • Participate in all chef-related activities and/or events, Housing & Dining Services and/or university committees as required. Is flexible with work requirements and schedule as needed.
  • Participate in professional organizations, conferences and training activities, representing the department as required or assigned.
  • Conduct skills tests and interviews as necessary for all culinary vacancies for Campus Dining Services, and serves as lead proctor.
  • Organize and chair hiring committees for Campus Dining Services administrative and management positions
  • Act as the Associate Director for Culinary Operations in his/her absence.
  • Other duties as assigned.

What we can offer:

The anticipated starting salary for this position is $66,000.00.

The University of Colorado offers excellent benefits, including medical, dental, retirement, paid time off, tuition benefit and ECO Pass. The University of Colorado Boulder is one of the largest employers in Boulder County and offers an inspiring higher education environment. Learn more about the University of Colorado Boulder.

Be pioneering. Be engaged. Be inspired. Be Boulder.


What we require:
  • Bachelor's degree in culinary arts or related field, and 4 years of culinary management leadership experience in a large, complex food and beverage organization, or equivalent combination of education and experience, including;
    • Substitution: Associate's degree in culinary arts, two-year culinary degree or graduation from a certified culinary apprenticeship program such as the American Culinary Federation (ACF) or similar style program plus 6 years of high level culinary management experience.
    • Substitution: 8 years of high level management experience of executive sous chef or higher in a large, complex food and beverage organization.
  • Must have ability to work with, train, and influence food production, service staff, and unit management.
  • Proficiency in basic computer applications (Microsoft Office, Word), and Microsoft Outlook e-mail.
  • Strong demonstrated experience as a trainer, especially related to the dining service and/or hospitality field.
  • Proficient with integrated food service management software, such as CBORD, Net Nutrition, etc.

  • Demonstrated creativity and innovation in menu planning and implementation.
  • Must demonstrate ability to supervise multiple operations and tasks at once.

What we'd like you to have:
  • 10 years of experience in a culinary management level position.
  • American Culinary Federation certified as a CEC or higher.
  • ServSafe Manager Certification.
  • HACCP Training (Hazard Analysis Critical Control Point).
  • Understanding of kosher and halal cooking practices.
  • Experience in participating and/or executing culinary competitions.
  • Registered Dietician.
  • Fluent in more than one language.
  • Experience opening new facilities or re-opening/re-branding existing operations.
  • Experience in sourcing and procurement of new items.

Special Instructions to Applicants:Please apply by September 25, 2017.

If you have technical difficulties submitting application information, please contact the CU Careers help desk at All other job related inquiries should be directed to the posting contact for this posting.

Application Materials Required:Cover Letter, Resume/CV

Application Materials Instructions:To apply, please submit the following materials to this posting at

1. A current resume.
2. A cover letter that specifically addresses the job requirements and outlines qualifications.

Please combine materials into one document and upload as titled: Last-First-11053.
Please do not upload references at this time.

Job Category: Hospitality

Primary Location: Boulder

Department: B0001 -- Boulder Campus - 10391 - Housing-Administration

Schedule: Full-time

Posting Date: Sep 12, 2017

Closing Date: Sep 25, 2017, 10:59:00 PM

Posting Contact Name: Boulder Campus Human Resources

Posting Contact Email:

Position Number: 00703266