Job Description
Job DescriptionDescription:
Executive Chef - Front Range
Reports to: Executive Director
Job Category: Salary | Exempt | Full-Time
Salary Range: $63,000 to $73,000 per year DOE
Job Site: Foundry Front Range (Broomfield)
Job Summary:
The Executive Chef is responsible for overseeing the daily operations of the kitchen, directing the preparation of food, managing kitchen staff, and ensuring the quality of food items. This is a working Chef position.
Education and Experience:
- Bachelor’s degree preferred, high school diploma or equivalent required.
- Certified Executive Chef preferred.
- Minimum five years experience in the culinary field.
- Prior management experience required.
- Experience in substance abuse or mental health field preferred.
Required Skills/Abilities:
- Valid Driver’s License and reliable transportation.
- Current CPR certification or ability to acquire CPR certification within 30 days of hire.
- Superior knowledge of nutrition and a wide repertoire of culinary skills required.
- Strong leadership skills.
- Excellent customer relations and interpersonal skills.
- Knowledge of State and Federal regulations regarding safe food preparation required.
- Knowledge of industry and trauma-integrated care preferred.
- Ability to act with integrity, professionalism, and confidentiality.
- Cultural sensitivity.
Duties/Responsibilities:
- Design and implement new recipes and healthy menus.
- Oversee the preparation of meals, from inspecting ingredients to plating dishes.
- Maintain kitchen and equipment hygiene standards, and ensure the quality and availability of ingredients.
- Order product, receive and track; purchase equipment and supplies.
- Build relationships with suppliers.
- Comply with nutrition and sanitation regulations and safety standards.
- Manage special dietary needs and be keenly aware of allergies and intolerances.
- Communicate and document participant dietary issues as needed.
- Ensure the highest quality of service and food preparation.
- Interview, hire, evaluate, and discipline kitchen personnel. Make hiring and termination decisions and evaluate employee performance.
- Create a positive, productive work environment.
- Train kitchen personnel on all menu items and food production principles and practices. by consistently communicating expectations and addressing issues.
- Provide cooking/nutrition classes to participants.
- Maintain strict participant confidentiality and HIPAA compliance.
- Maintain ethical boundaries with participants.
- Connect with persons in service on a positive, inspiring level.
- Participate in staff meetings, team meetings, and in-service training.
Physical Requirements:
- Sitting, standing, reaching, bending, lifting, squatting, climbing stairs.
- Prolonged standing and cooking in a kitchen environment with exposure to heat.
- Must be able to lift 50 pounds at times.
- Driving in all weather conditions.
This description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities required. Duties, responsibilities and activities may change or new ones may be assigned at any time with or without notice.
Requirements: