Residential Chef Manager

The vision of UCCS Dining and Hospitality Services is to be a recognized leader in service delivery and food sustainability to cultivate and nurture a healthy campus culture where access to wholesome, seasonal, and local food directly links to wellness, sense of place, and environmental protection. Aligning UCCS Dining and Hospitality Services with campus sustainability efforts allows for the integration of academic programs and community action, thereby providing students invaluable experiential learning opportunities. This includes preparing and serving healthy, flavorful, sustainable, and nutritious food produced through fiscally responsible and mindful practices that nourish and support our community.

In accordance with applicable laws, and State and University policies/procedures, the Residential Chef of UCCS Dining & Hospitality Services oversees the residential dining management staff; planning of menus; purchase, storage and serving of food; maintenance of proper standards of sanitation, food handling, and safety; short and long range planning for equipment and facility needs; hiring, training and evaluation of residential  dining service employees; and customer service standards in all areas.  The Manager develops and administers operating budgets and provides required financial reports; maintains favorable relations with employees, customers and university staff; and works closely with academic areas on joint endeavors and the provision of opportunities for class related experiences.  The Manager must be committed to student employment and professional development opportunities for students.

The University of Colorado Colorado Springs campus has two residential dining facilities (the Lodge and The Roaring Fork) serving approximately 1200 first year students  The University dining halls are utilized twelve months a year for academic residential students and summer conference board diners.  More information about UCCS Dining Services may be found at www.uccs.edu/diningservices.

Who We Are:

The University of Colorado Colorado Springs (UCCS)  is one of four campuses in the University of Colorado system and is home to over 9,500 undergraduate and 1,900 graduate students.

Colorado Springs  (pop. 450K+) is situated at the base of Pikes Peak, offers many recreational and cultural activities and was recently ranked by U.S. News & World Report  as one of the top Best Places to Live in the U.S.

Job Duties: 

50% Kitchen Prep and Organization

• Ensure timely preparation and service of quality food products using well planned and cost-effective menus.
• Plan and direct production of all meals and menu items in cooperation with the Hospitality Assistant Director and Food Service Director for both academic year residents and summer conference attendees often requiring special needs and meal times.
• Provide relief cooking/production in absence of full-time cooks.
• Comply with and enforce sanitation regulations and safety standards.
• Maintain proper food safety techniques per ServSafe and HAACP.
• Following recipes—notify Hospitality Assistant Director of issues completing production & transfer sheets, waste and service records.
• Coordinate, with the Hospitality Assistant Director and Greenhouse Manager, produce from the greenhouse for use in food production facilities.
• Interact with the students while teaching various cooking methods, recipes, food handling and food safety.
• Maintain cleanliness of entire serving area, loading dock, dish room, walk-ins, storage areas and kitchen production locations.

20% Administrative

• Develop recipes for residential menus and work within DHS established CBORD recipe standards.
• Coordinate special menus and events geared to student involvement.
• Make budget recommendations for the assigned dining hall to the Hospitality Assistant Director.
• Make recommendations for long- and short-term facility and equipment needs, utilizing customer and industry trends and staff input.
• Develop training and orientation materials that encourage cross training by staff and allows for success by diverse staff.
• In collaboration with the Hospitality Assistant Director, maintains computerized menu management and point of sale systems required to maintain a high quality and cost-effective program.
• Overseas development of production books.
• Approves all time off and time worked for cooks in My Leave system.
• Gathering of post-production numbers and inputting data into CBORD.
• In collaboration with the Hospitality Assistant Director, develop menus and signage that address special food needs and allergens as well as resident education in regard to food.
• Assist in monitoring supply levels of dishware, equipment, small wares and convey needs to Hospitality Assistant Director.

20% Quality Control

• Develop standards for service levels and sanitation and provide training (to include safe and proper equipment handling) and supervision to all staff for these standards. Maintain quality facilities through regular inspections of residential dining.
• Ensure that the kitchen operates in a timely way that meets our quality standards.
• Implement sustainability efforts to include sustainable food purchasing, compost, recycling and the reduction of waste in conjunction with DHS standards.

20% Personnel

• Conduct pre-service meeting and culinary production meetings.
• Develop and implement high quality training programs to ensure excellent customer service and provide for consistent applications of standards, procedures and policies for residential dining.
• Provide feedback for use in cooks, student manager and student employee evaluations as defined by Human Resources and Student Employment. 

Customer Service

• Develop and implement a sound assessment program that provides for regular feedback and input from all customer groups and provides a mechanism for implementing changes based on the assessments.
• Handle customer complaints, inquiries, & concerns appropriately.
• Resourcefully solve any issues that arise and seize control of any problematic situation.

Other Responsibilities

• Serve as liaison to the Residence Hall Association residential dining committee.
• Represent the department on university or community committees as needed.
• Be representative of Dining Service and ensure security of Dining Service department assets. 
• Complete opening and closing checklists.
• Help secure the facilities at close and open areas as needed. Open and close operations in absence of any manager or shift lead.
• Inform Hospitality Assistant Director of any problem areas or malfunctioning equipment.
• Assist in monitoring supply levels of dishware, equipment, small wares and convey needs to Hospitality Assistant Director.
• Maintain appropriate inventory levels while managing the ordering, receiving and inventory of all food service supplies and equipment.
• Other duties as assigned.

Job Competencies:

• Ability to read and understand various financial statements.
• Knowledge of best practices as it relates to safe food handling, proper use of equipment and safety principles.
• Knowledge of special dietary needs and allergen issues in a food service operation.
• Multi-tasking ability and problem-solving skills.
• Demonstrated ability to manage, supervise, motivate staff and schedule across multi-shift staff needs.
• Exemplary organizational abilities, as well as outstanding oral and written communication skills.
• Must be organized, hands on, food production experience, knowledgeable with food and labor cost, with a proven record for managing food and labor cost controls to meet targets
• Experience with student and full-time employee and labor relations issues including interpretation of applicable laws, regulations, and policies.
• Knowledge of technology information systems POS, On-Line Scheduling, CBORD (or similar Inventory Management System), Card Systems and on-line procurement.
• Ability to bend, stoop, twist and lift up to 50 pounds when storing, stocking and gathering prepared products and/or inventory items.
• Ability to stand and walk on hard floors for extended hours.
• May be expected to work various shifts to include nights, weekends, and holidays.
• Position may be assigned as “Essential Services Designation” – meaning required to report without delay or interruption to provide essential or emergency services to ensure health, safety, and welfare.
• May perform other related duties as assigned.

This position has been determined to be exempt from the overtime provisions of the Fair Labor Standards Act (FLSA).

What We Offer:

Salary Range: Generally starting at $46,145 - $61,537   

The salary of the finalist(s) selected for this role will be set based on a variety of factors, including but not limited to, internal equity, experience, education, specialty and training.

The University of Colorado offers excellent benefits, including medical, dental, retirement, paid vacation and time off, and a tuition benefit. Information on university benefits programs, including eligibility, is located at http://www.cu.edu/employee-services . Total compensation goes beyond the value on the paycheck.  Please consider reviewing the Total Compensation page at Total Compensation Calculators | University of Colorado .

This position is dependent on the availability of auxiliary revenues funding.

Tentative Search Timeline:

• The potential dates for interviews with the search committee will be the week of 10/11/2021.
• The potential dates for interviews with the supervisor and appointing authority will be the week of 10/18/2021.
• The potential employee start date is 11/1/2021.

The University of Colorado Colorado Springs is committed to providing a safe and productive learning, living and working community. To assist in achieving this goal, we conduct background investigations for all prospective applicants being considered for employment. Background investigations include a criminal history record check, and when appropriate, a financial and/or motor vehicle history check. 

UCCS is an equal opportunity and affirmative action employer. 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, gender, 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. Alternative formats of this ad can be provided upon request for individuals with disabilities by contacting the Office of Human Resources at (719) 255-3372.

To perform this job successfully, an individual must be able to perform each of the established essential functions and meet the physical and environment demands described satisfactorily. The requirements listed are representative of the knowledge, skill, ability, physical and environmental conditions required of the employee on the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions, physical and environmental demands.

Applicants with disabilities: If you have a mental or physical impairment, which limits one of your major life activities (e.g. walking, hearing, seeing, speaking, breathing, or learning) and require special accommodations for testing or interviewing, it is your responsibility to notify the office scheduling the interview or test at least 3 working days before the interview or test date.  If you need special accommodations at the work site, you must notify the appointing authority or Human Resources.

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 Requirements:

• Bachelor’s degree in Hospitality, Culinary Arts or a related field PLUS 4 or more years of progressive management experience in a culinary operation. OR (SUBSTITUTION) In lieu of a bachelor’s degree an Associate’s degree in Hospitality, Culinary Arts or a related field PLUS 6 or more years of progressive management experience in a culinary operation

• Proficiency in basic computer applications (Microsoft Office, Word), and Microsoft Outlook e-mail.

Preferred Requirements:

• Experience working in a higher education environment.
• 10 or more years of food service experience.
• 5 years or more of progressive management experience.
• Experience with CBORD food management software.

Physical Requirements:

While performing the duties of this job, the employee is frequently required to stand and walk.  Employee is required to reach, handle, finger, feel, taste/smell, have far acuity, depth perception, have color vision and normal field of vision.  Employee will be exposed to extreme cold/heat, and wet/humid weather conditions. The employee must occasionally lift and/or move up to 50 pounds and will frequently lift and/or move up to 20 pounds.