Preparation Chef

Duties and Responsibilities

• Responsible for food preparation and safety by following standardized recipes established by Executive Chef and Team Nutrition Manager, using appropriate ingredients and carrying out a variety of cooking methods, demonstrating proper food handling protocol, ensuring proper labeling of ingredients, and keeping ingredient room and kitchen properly sanitized in accordance to HACCP guidelines.
• Contributes to department team effort by performing duties of line cooks and dishwashers, as needed as well as performing other duties as assigned.
• Maintains organized and efficient workspace, kitchen, and dining area by keeping kitchen items stocked and ready for use.
• Aids Executive Chef in responsibilities for all on-site and off-site catering by identifying vendors, negotiating, ensuring food safety standards, and providing on-time delivery.

Minimum Requirements

• 5+ years’ experience in fast-paced kitchen setting.
• ServSafe certification required.
• Must be able to work nights, weekends, holidays.
• Ability to use kitchen equipment including dishwasher.

Preferred Skills

• Associate’s or bachelor’s degree in Business, Hospitality, Restaurant Management, Culinary Arts, Nutrition/Dietetics, or related field.
• Demonstrates experience in healthy cooking techniques, recipe modification and analysis.
• Preferably has experience cooking for Collegiate, Professional, Olympic Team and/or Individual Sports.
• Preferably an ACF (American Culinary Federation) designation of CCC, CEC, CMCA.
• Ability to take direction.
• Ability to multi-task.
• Must uphold a clean and well-groomed appearance.
• Must be dependable and show up to work on time.

Pay

In accordance with the Colorado Equal Pay for Equal Work Act, the salary for this role is $35,000 - $45,000.