Posting Description: *Job Responsibilities:* The responsibilities of the Executive Chef, include, but are not limited to: _25% Quality Control:_ * Responsible for the development, implementation and execution of the menus for all dining units, as well as each C4C micro-restaurant, focusing on the authentication of dishes, daily production needs, and staff development to perform at maximum efficiencies. * Review catering menus and make recommendations. * Provide input for development of department-wide menus. * Offer assistance to various catering events as directed by the assistant director for culinary operations. * Establish and enforce standards for the preparation and presentation of all foods and beverages. * 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. _25% Food Costs, Production, Recipe Research/Testing, and Menu Development:_ * Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints. * 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 and all dining units. * Assist the assistant 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. _25% Staff Development and Training:_ * 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. * Provides mentorship, insight, and advice to culinary staff that compete in culinary competitions. _20% Sanitation:_ * 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. _5% Administrative Support:_ * Assists with the implementation of 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 as required as part of the culinary hiring process. * Remain current on American Culinary Federation (ACF) certification during tenure of employment (recertification every 5 years) * Acts as the assistant director for culinary operations in his/her absence. * Other duties as assigned. *Note: This position may be expected to occasionally work weekends, respond after hours during emergencies and report to work for regular assigned shift during emergency campus closures.* *Salary and Benefits:* The anticipated salary for this position is $63,000 annually. The University of Colorado offers excellent benefits, including medical, dental, retirement, paid time off, tuition reimbursement 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. --- *The University of Colorado is an equal opportunity and affirmative action employer committed to assembling a diverse, broadly trained faculty and staff. In compliance with applicable laws and in furtherance of its commitment to fostering an environment that welcomes and embraces diversity, the University of Colorado does not discriminate on the basis of race, color, creed, religion, national origin, sex (including pregnancy), disability, age, veteran status, sexual orientation, gender identity or expression, genetic information, political affiliation or political philosophy in its programs or activities, including employment, admissions, and educational programs. Inquiries may be directed to the Boulder Campus Title IX Coordinator by calling 303-492-2127 or to the Office of Civil Rights.* In accordance with the Americans with Disabilities Act, alternative formats of this ad can be provided upon request for individuals with disabilities by contacting human resources at firstname.lastname@example.org or (303) 492-6475. --- *Important Notes:* _Resume and other application materials will be reviewed to determine if you meet the required qualifications for the position. If it is determined that you meet the required qualifications, your application materials will be used to identify a top group of the most highly qualified candidates. Please, specifically address the qualifications, competencies and desired qualifications in your resume and application materials. There may be questions at the end of this application related to these qualifications and competencies; your answers to these questions will be verified against your application materials and may be checked with references. False information could lead to your removal from the hiring process._ _The University of Colorado Boulder is committed to providing a safe and productive learning, living and working community. To achieve this goal, we conduct background investigations for all final applicants being considered for employment. Background investigations include a criminal history record check, and when appropriate, a financial and/or motor vehicle history._ _The Immigration Reform and Control Act requires that verification of employment eligibility be documented for all new employees by the end of the third day of work._
Minimum Qualifications: * Bachelor's degree in culinary or hotel/restaurant management * Substitution: Associate's degree in culinary arts or two-year culinary degree or graduation from a certified Culinary Apprenticeship Program such as the American Culinary Federation (ACF) or European style program. * Ten years' experience as a sous chef or higher in a full service, multi-faceted, high volume culinary environment (i.e. breakfast, lunch, dinner, receptions) offering diverse/international cuisine experience, vegan and vegetarian cooking experience, developing menus for customers with special dietary needs, casual service, cook/chill and sous vide experience, high end catering, and large volume special events. * 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. * Ability to develop training tools for a multi-faceted dining services workforce to include safety, customer service, job skills training, and new employee orientation.
Required Competencies/Knowledge, Skills, and Abilities: * Various duties require continuous change of thought patterns relative to many processes. Must have the ability to make quick decisions under stress. Must have comprehensive knowledge of foods and the effect of handling and cooking, especially in large volume production. Must have the ability to plan for the production, and the ability to interpret recipes from varied sources and be able to test, develop, and deliver quality food products to dining services customers. * Actively interact in face-to-face situations with the staff, other department personnel, and the university community in general. * Letters, phone, FAX, and e-mail information with other schools and businesses. * Good physical health is required. Need mental calmness to avoid stress. * Constant thought process to ensure less error due to interruptions. * Must be able to lift up to 40 lbs. without injury. Reaction time must be safe, sure, and experienced. * Ability to get around campus quickly in response to emergency situations. * Constant thought process to ensure less error due to interruptions.
Desired Qualifications: _Preferred qualifications may be used to further reduce the pool of applicants to those who are most highly qualified._ * American Culinary Federation certified as a CEC or higher. * ServSafe certification. * HACCP Training (Hazard Analysis Critical Control Point). * Understanding of kosher and halal cooking practices. * Demonstrated record of teamwork, collaboration, and partnership with numerous operations, services, colleagues, and programs. * Ability to effectively supervise and train a diverse workforce. * Experience in participating and/or executing culinary competitions. * Experience in coordinating large volume special events (including offsite events). * Registered Dietician