Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $57,158.40
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Retirement Plan
Paid Time Off
Tuition Assistance
ECO Pass for local transit
Job Description
The University of Colorado Boulder is a prestigious public research university known for its commitment to academic excellence and vibrant campus life. Located in the picturesque city of Boulder, Colorado, CU Boulder is dedicated to fostering a diverse, inclusive, and supportive community for students, staff, and faculty alike. The Division of Student Life, consisting of 36 departments, plays a pivotal role in enhancing the student experience by providing comprehensive support, educational resources, and services that empower students to thrive both academically and personally. This division encompasses a wide range of areas, including housing, health and well-being services, business and finance operations, and a vibrant dining program. The Campus Dining Services at CU Boulder is celebrated for its innovative approach to food service, emphasizing fresh, sustainable, and trend-forward cuisine that caters to over 3 million meals served annually. These dining venues are more than just places to eat; they are community hubs that encourage healthy living and lifelong wellness habits.
The role of Chef de Cuisine within CU Boulder's Campus Dining Services is a crucial culinary leadership position. As Chef de Cuisine, the individual will be responsible for creating and implementing fresh, high-quality, and innovative menus across multiple dining restaurant areas. This role entails defining operational standards and procedures for various restaurant concepts, managing staff schedules, hiring and training personnel, and maintaining a dynamic and inclusive kitchen environment. Reporting to the Executive Culinary Team, the Chef de Cuisine must possess a deep understanding of sourcing and procurement processes, food and labor cost management, and operational efficiency to ensure that all financial and operational goals are met in alignment with the directives provided by the Associate Director of Culinary and Senior Executive Chef.
This full-time university staff position based in Boulder, Colorado, offers an annual salary of approximately $57,158.40, along with a comprehensive benefits package designed to support the holistic well-being of its employees. The Chef de Cuisine will embody the values of CU Boulder by promoting sustainability, food safety, and exceptional customer service. The position requires overseeing kitchen preparation, production, and service while ensuring that all activities meet rigorous quality assurance standards and comply with state and local food safety regulations. The Chef de Cuisine will lead and mentor a team that includes student workers, fostering an environment of continuous learning and professional development.
In addition to culinary expertise, this position demands strong administrative skills, including performance management, health and safety compliance, and proficient use of food service software systems. The individual will actively participate in health inspections, food safety audits, and emergency response in food safety events. Excellence in communication, conflict resolution, and inclusive leadership are vital in this role to ensure a positive work culture and a seamless dining experience for CU Boulder’s community.
CU Boulder is firmly committed to equal opportunity employment, encouraging individuals from all backgrounds, including protected veterans and persons with disabilities, to apply. The university emphasizes a respectful and dignified workplace, aligning with federal, state, and local laws. The role is essential and critical, requiring availability during campus emergencies to maintain operational continuity. This opportunity represents a chance to contribute to a respected academic community while advancing a career in culinary leadership within a vibrant, mission-driven environment.
The role of Chef de Cuisine within CU Boulder's Campus Dining Services is a crucial culinary leadership position. As Chef de Cuisine, the individual will be responsible for creating and implementing fresh, high-quality, and innovative menus across multiple dining restaurant areas. This role entails defining operational standards and procedures for various restaurant concepts, managing staff schedules, hiring and training personnel, and maintaining a dynamic and inclusive kitchen environment. Reporting to the Executive Culinary Team, the Chef de Cuisine must possess a deep understanding of sourcing and procurement processes, food and labor cost management, and operational efficiency to ensure that all financial and operational goals are met in alignment with the directives provided by the Associate Director of Culinary and Senior Executive Chef.
This full-time university staff position based in Boulder, Colorado, offers an annual salary of approximately $57,158.40, along with a comprehensive benefits package designed to support the holistic well-being of its employees. The Chef de Cuisine will embody the values of CU Boulder by promoting sustainability, food safety, and exceptional customer service. The position requires overseeing kitchen preparation, production, and service while ensuring that all activities meet rigorous quality assurance standards and comply with state and local food safety regulations. The Chef de Cuisine will lead and mentor a team that includes student workers, fostering an environment of continuous learning and professional development.
In addition to culinary expertise, this position demands strong administrative skills, including performance management, health and safety compliance, and proficient use of food service software systems. The individual will actively participate in health inspections, food safety audits, and emergency response in food safety events. Excellence in communication, conflict resolution, and inclusive leadership are vital in this role to ensure a positive work culture and a seamless dining experience for CU Boulder’s community.
CU Boulder is firmly committed to equal opportunity employment, encouraging individuals from all backgrounds, including protected veterans and persons with disabilities, to apply. The university emphasizes a respectful and dignified workplace, aligning with federal, state, and local laws. The role is essential and critical, requiring availability during campus emergencies to maintain operational continuity. This opportunity represents a chance to contribute to a respected academic community while advancing a career in culinary leadership within a vibrant, mission-driven environment.
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 certification within 6 months
- 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 certified or ability to obtain certification within 6 months of hire
- Knowledge of menu design and culinary production
- Experience training and supervising kitchen staff including students
- Understanding of food safety standards and regulations
- Strong communication and leadership skills
- Ability to work in a fast-paced, team-driven environment
- Proficiency in food service software like CBORD
- Previous experience in high volume, production food industry preferred
Job Duties
- Assists in design and implementation of menus in assigned area
- Fulfills hands-on production of daily menus as assigned
- Directs work flow of staff and production in assigned area
- Monitors and reports on ingredient initiatives set by CDH Leadership
- Tests and evaluates new food products and recipes as assigned by CDH leadership
- Provides hands-on training of staff members including students on menu standards, production, equipment use and standard processes
- Places orders and receives products
- Supports development and implementation of quality standards of allergen-free goods
- Ensures food security in all areas of operation
- Ensures CDH operations perform efficiently and effectively meeting all quality, production, safety, and sustainability standards
- Ensures food production meets/exceeds all state and local food code standards as well as internal food safety standards
- Trains staff and monitors and evaluates food safety and sanitation practices to ensure compliance
- Instructs staff on scheduled cleaning of operational areas including equipment, facilities, storage, and receiving areas
- Audits allergen labeling practices and takes corrective action
- Provides excellent customer service to internal and external customers
- Audits Procurant food safety solutions weekly reporting
- Resolves production issues
- Conducts performance plans for staff and holds others accountable with progressive coaching
- Empowers others to make decisions within their span of control
- Participates in measures to increase employee engagement and empowerment
- Ensures all Student Life and Campus HR processes are followed including injury reporting, staff leave requests, and timekeeping
- Assists staff in navigating processes as needed
- Responsible for and participates in health inspection audits including annual County Health inspections
- Ensures safe/injury-free work environment
- Responsible for all assigned duties in CBORD Food Service software
- Serves on food safety response team and responds to food safety emergencies
- Displays and demonstrates excellent communication skills
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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