Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $57,158.40
Work Schedule
Standard Hours
Benefits
paid days off
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
Tuition Reimbursement
Retirement Plan
EcoPass for free RTD rides
Job Description
The University of Colorado Boulder is a prestigious public research university located in Boulder, Colorado, known for its commitment to excellence in education, innovative research, and community engagement. As one of the largest employers in Boulder County, CU Boulder offers a vibrant academic environment combined with access to world-class outdoor recreation. The university is dedicated to creating a diverse and inclusive workplace where all individuals are treated with respect and dignity. Its Division of Student Life comprises 36 departments that provide comprehensive student support and services, dedicated to helping students succeed academically and personally during their time at CU Boulder.
Within this supportive framework, CU Boulder's Campus Dining Services deliver more than just meals – they create memorable dining experiences. Serving over 3 million meals annually across multiple award-winning dining venues, the team focuses on fresh, sustainable, and innovative cuisine that promotes health and well-being. By combining culinary creativity with community-building events and food education programs, Campus Dining Services contribute to fostering lifelong healthy habits among the university community.
The Chef de Cuisine role at CU Boulder represents a vital culinary leadership position within the Campus Dining Services team. This full-time university staff position is based in Boulder, Colorado, and offers an annual salary of $57,158.40. Reporting to the Executive Culinary Team, the Chef de Cuisine is responsible for leading culinary operations across multiple restaurant concepts. This includes designing on-trend, high-quality menus, defining operational standards and procedures, and overseeing scheduling, hiring, and training initiatives. The role demands a deep understanding of sourcing, procurement, food and labor cost management, pricing strategies, and comprehensive operational assessments to maintain fiscal and operational performance aligned with the university’s standards.
Beyond culinary expertise, the Chef de Cuisine plays a key role in ensuring food safety, security, and quality assurance, meeting all state and local compliance standards and internal policies. The position requires hands-on involvement in kitchen prep, production, service, and staff workflow management. The Chef also supports allergen management in alignment with the university’s allergen labeling program and actively participates in health inspection audits and emergency food safety responses.
This role demands strong leadership and communication skills, empowering staff and fostering an inclusive, team-driven work culture. The Chef de Cuisine contributes to maintaining a safe, injury-free work environment through adherence to safety protocols and active participation in campus health initiatives. A commitment to sustainability and efficient operations is essential, as is the ability to adapt quickly in a fast-paced environment.
CU Boulder values continuous professional growth and provides outstanding benefits including paid vacation and sick leave, medical, vision, dental, and life insurance, tuition reimbursement, a 10% employer retirement contribution, and an EcoPass for free local transit. The university promotes career advancement opportunities within the Division of Student Life and offers onboarding assistance to ensure a smooth transition for new hires.
This position is designated as essential critical services, requiring the incumbent to respond to campus emergencies and work during closures when necessary. Candidates interested in joining CU Boulder’s dynamic culinary team are encouraged to apply by July 15, 2026, by submitting a resume and a cover letter detailing relevant background and experience. The university is an equal opportunity employer committed to diversity and inclusion, welcoming applications from individuals of all backgrounds, including protected veterans and persons with disabilities.
Within this supportive framework, CU Boulder's Campus Dining Services deliver more than just meals – they create memorable dining experiences. Serving over 3 million meals annually across multiple award-winning dining venues, the team focuses on fresh, sustainable, and innovative cuisine that promotes health and well-being. By combining culinary creativity with community-building events and food education programs, Campus Dining Services contribute to fostering lifelong healthy habits among the university community.
The Chef de Cuisine role at CU Boulder represents a vital culinary leadership position within the Campus Dining Services team. This full-time university staff position is based in Boulder, Colorado, and offers an annual salary of $57,158.40. Reporting to the Executive Culinary Team, the Chef de Cuisine is responsible for leading culinary operations across multiple restaurant concepts. This includes designing on-trend, high-quality menus, defining operational standards and procedures, and overseeing scheduling, hiring, and training initiatives. The role demands a deep understanding of sourcing, procurement, food and labor cost management, pricing strategies, and comprehensive operational assessments to maintain fiscal and operational performance aligned with the university’s standards.
Beyond culinary expertise, the Chef de Cuisine plays a key role in ensuring food safety, security, and quality assurance, meeting all state and local compliance standards and internal policies. The position requires hands-on involvement in kitchen prep, production, service, and staff workflow management. The Chef also supports allergen management in alignment with the university’s allergen labeling program and actively participates in health inspection audits and emergency food safety responses.
This role demands strong leadership and communication skills, empowering staff and fostering an inclusive, team-driven work culture. The Chef de Cuisine contributes to maintaining a safe, injury-free work environment through adherence to safety protocols and active participation in campus health initiatives. A commitment to sustainability and efficient operations is essential, as is the ability to adapt quickly in a fast-paced environment.
CU Boulder values continuous professional growth and provides outstanding benefits including paid vacation and sick leave, medical, vision, dental, and life insurance, tuition reimbursement, a 10% employer retirement contribution, and an EcoPass for free local transit. The university promotes career advancement opportunities within the Division of Student Life and offers onboarding assistance to ensure a smooth transition for new hires.
This position is designated as essential critical services, requiring the incumbent to respond to campus emergencies and work during closures when necessary. Candidates interested in joining CU Boulder’s dynamic culinary team are encouraged to apply by July 15, 2026, by submitting a resume and a cover letter detailing relevant background and experience. The university is an equal opportunity employer committed to diversity and inclusion, welcoming applications from individuals of all backgrounds, including protected veterans and persons with disabilities.
Job Requirements
- Bachelor’s degree or equivalent combination of education and experience may substitute
- State Food Safety certified and/or certificate appropriate for the position level or ability to obtain within 6 months of hire
- Must possess appropriate State Food Safety certification for the duration of employment
- Ability to work in a fast-paced, team-driven, and inclusive environment
- Strong interpersonal, communication, and conflict resolution skills
Job Qualifications
- Bachelor’s degree or equivalent combination of education and experience
- State Food Safety certification or ability to obtain within 6 months of hire
- Proven leadership skills in culinary operations
- Experience in menu design and implementation
- Strong knowledge of food safety, sanitation, and allergen management
- Effective communication and interpersonal skills
- Ability to train and mentor staff
- Familiarity with food service software such as CBORD
- Experience in fast-paced, high-volume food production environments preferred
Job Duties
- Assist in design and implementation of menus in assigned area
- Fulfill hands-on production of daily menus as assigned
- Direct work flow of staff and production in assigned area
- Monitor and report on ingredient initiatives set by CDH Leadership
- Test and evaluate new food products and recipes as assigned by CDH leadership
- Provide hands-on training of staff members, including students, on menu standards, production, equipment use and standard processes
- Place orders and receive products
- Support the development and implementation of quality standards of allergen-free goods aligning with Dining’s allergen knowledge and labeling program
- Ensure food security in all areas of operation
- Ensure CDH operations perform efficiently and effectively, meeting all quality, production, safety, and sustainability standards
- Ensure food production meets/exceeds all state and local food code standards as well as internal food safety standards
- Train staff and monitor food safety and sanitation practices to ensure compliance with CDH and regulatory agencies
- Instruct staff on scheduled cleaning of operational areas including equipment, facilities, storage, and receiving areas
- Audit allergen labeling practices and take corrective action
- Provide excellent customer service to internal and external customers
- Audit Procurant food safety solutions weekly reporting
- Resolve production issues
- Conduct performance plans for staff and hold others accountable with progressive coaching practices
- Empower others to make decisions within their control and participate in increasing employee engagement
- Ensure all Student Life and Campus HR processes are followed including injury reporting, staff leave, and timekeeping
- Participate and be responsible for health inspection audits, including County Health inspections
- Ensure a safe and injury-free work environment
- Manage assigned duties in CBORD Food Service software
- Serve on the food safety response team responding to food safety emergencies
- Demonstrate excellent communication skills
Job Criteria
Experience
No experience required
Job Location
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