Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $45,190.00 - $51,995.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Competitive medical
Dental
vision plans
Disability insurance
Life insurance
Flexible Spending Accounts (FSAs)
Employee assistance program
employee wellness program
10 paid holidays per year
4 personal days per year
11.5 paid vacation days per year
Paid sick leave
Up to 9% 401(a) employer contribution/match
Trainings
Tuition Reimbursement Program
Free daily admission to recreation centers, tennis courts, ice rinks and swimming pools
50% off food at South Suburban restaurants
Reduced golf fees
Job Description
South Suburban Parks and Recreation is a comprehensive and community-focused organization dedicated to promoting healthy living through the stewardship of the environment, parks, trails, and open spaces. Serving residents across Bow Mar, Columbine Valley, Centennial west of I-25, Littleton, Lone Tree, Sheridan, and parts of Douglas, Jefferson, and Arapahoe counties, South Suburban operates an impressive array of facilities and recreational services. These include four full-service recreation centers, multiple golf courses, outdoor pools and restaurants, two ice centers, miniature golf courses, a botanical garden event center, a BMX track, a sports dome, batting cages, an entertainment center, a hotel, and a... Show More
Job Requirements
- Must be twenty one years of age
- High school diploma or equivalent
- Minimum of two years progressive kitchen preparation and cooking experience
- At least six months experience in a similar lead capacity
- Knowledge of Health Department and governmental agency regulations
- Previous lead or supervisory experience preferred
- Valid Colorado Driver License or ability to obtain upon hire and maintain driving record
- Ability to work varied hours including nights, weekends and holidays
- Ability to work at different locations throughout the District
- Physical ability to stand continuously, lift up to 50 pounds, and have full range of mobility
- Strong communication skills
- Ability to handle stressful and fast-paced environment
- Must attend trainings and participate in staff meetings
Job Qualifications
- Must be twenty one years of age with a high school diploma or equivalent
- Degree from a culinary school preferred
- Minimum of two years progressive experience in kitchen preparation and cooking
- At least six months experience in a similar lead capacity
- Knowledgeable and able to manage and comply with Health Department and other governmental agency regulations
- Previous lead and/or supervisory experience preferred
- Combination of experience and education may be considered
- Must have extensive knowledge of food preparation and production for volume restaurant
- Knowledge of health standards and ability to communicate effectively
- Strong organizational skills
- Highly motivated and take direction well
- Strong interpersonal and leadership skills
- Excellent interpersonal and communication skills, both written and verbal
- Ability to work independently and with a team in a fast-paced and high volume environment with emphasis on accuracy and timeliness
- Ability to handle stressful situations
- Ability to provide outstanding customer service and interact professionally with employees, patrons, and supervisors
Job Duties
- Prepares a variety of items including meats, seafood, poultry, and vegetables for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment
- Assists in food prep assignments during off-peak periods as needed
- Ensures food is rotated on schedule from freezer/walk-in to prep areas and then on to the line for cooking
- Knows and complies consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
- Portions food products prior to cooking according to standard portion sizes and recipe specifications
- Follows proper plate presentation and garnish set up for all dishes
- Responsible for quality of products served
- Assists with shift changeover to ensure customer orders are filled before leaving
- Responsible for monthly kitchen inventories and assists in weekly ordering of supplies
- Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period
- Maintains a clean and sanitary work area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment
- Opens and closes the kitchen properly and follows the opening and closing checklist for kitchen stations
- Assists in supervising the work of line cooks to ensure that all assigned tasks are completed in a timely manner
- Responsible for ensuring all state, local and District health standards are met in food areas at all times
- Complies with Health Department and other governmental agency regulations
- Completes all incident/accident reports and follow-up according to District procedures in a timely manner
- Responds tactfully, respectfully and in a timely fashion to inquiries and problems in person, by email, phone and mail
- Ensures that all guests feel welcome and are given responsive, friendly and courteous service at all times
- Maintains a flexible and team oriented attitude
- Required to work varied work hours and at different locations throughout the District
- Facilitates and participates in employee cross-training activities
- Attends and participates in staff meetings, trainings and orientations
- Assists in developing menus and ala carte menus with appropriate profit margins
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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