Job: Dining Services Manager/Head Cook

It's a great feeling to work for a company that does so much good for others around the world!

Education: Required - High school diploma, or equivalent
Preferred - 2-year Associate’s degree from accredited program/institution, or two or more years of college-level coursework

Work Experience:
Required

• 6 months as cook and/or assistant chef or related experience and/or training in cooking for large groups
• Experience in managing large inventory and budget
• Experience in supervising multiple personnel
• Certified Food Protection Manager (or willing to become certified before official start date)

Preferred

• 2+ years as cook and/or assistant chef, preferably at a resort, camp or similarly situated facility, and/or training in cooking for large groups

Pay Range: $26-$30 per hour

Summary: The Food Services Manager/Head Cook will plan, direct, and supervise food service, which includes providing three nutritious, cost-effective meals a day and snacks twice a day for up to 277 guests while following Colorado Department of Health regulations. Responsibilities include all aspects of food preparation and general kitchen clean-up.

Essential Functions:
1. Oversee the inventory and ordering of food, equipment, and supplies and arrange for the routine maintenance, sanitation, and upkeep of the kitchen, its equipment, and facilities.
a. Order food, kitchen, and cleaning supplies consistent with menus and enrollment counts, staying within the budget.
b. Maintain exacting standards of cleanliness, sanitation, and safety and supervise staff to ensure standards are met by all.
c. Clean and maintain all food-service areas, including kitchen, dining hall, storage, and kitchen recycling.
d. Inspect equipment and ensure equipment is repaired, as necessary.
e. Promote practices that seek to reduce waste, reuse items, and recycle as much as possible.
2. Manage the daily operations of the food and dining service.
a. Oversee nutritionally balanced meals, snacks, and pack-out food from the planned menu.
b. Communicate with guest leadership in advance to create menus that fit the wants and requests of each group.
c. Prepare food to accommodate dietary requirements for individuals and groups (i.e., people with food allergies, diabetes, etc.) as needed.
d. Ensure the efficient service of meals by directing the work of other kitchen staff.
e. Ensure safe and efficient preparation and service of meals.
f. Prepare foods that taste good and offer a pleasing presentation.
3. Manage the Assistant Cook, year-round PRN staff, and seasonal summer staff to ensure the kitchen is run efficiently, safely, and cost-effectively.
4. Meet with the Executive Director on routine operations and personnel management of the kitchen.
5. Maintain attitude of leadership, respect, and cooperation within the kitchen staff and volunteers.
6. Participate in all team and staff meetings and in-service training sessions.
7. Participate in formal and informal performance appraisal given by Executive Director.
8. Hire and train kitchen staff with the Executive Director.
9. Maintain time and payroll records. Keep neat, orderly records.
10. Participate in leadership meetings, assist in budget development for all food service’s needs, engage in the creative process for program development and expanding services.
11. Manage the Food line item in the annual budget to ensure food expenses are tracked and kept under budget while still delivering delicious, healthy meals.
12. Execute tasks as assigned by Executive Director

Measurable Deliverables:
1. Maintain sanitary conditions in work and food service areas that meet or exceed all licensing and policy requirements.
2. Operate kitchen equipment and report any malfunctioning equipment immediately.
3. Develop Standard Operating Procedures (SOPs) for all kitchen/food services.
4. Develop a top-notch culinary experience/menu relative to the operating environment, that sets SCR apart from like facilities.
5. Annually pass a county environmental health inspection and quickly correct any findings
6. Maintain knowledge of materials and equipment used in food preparation and cooking.
7. Review and evaluate all food service surveys for quality improvement.
8. Maintain inventory log of food in freezer (date frozen), pantry goods and expiration dates.
9. Maintain inventory of all kitchen equipment and service records.
10. Schedule and facilitate all health inspections.
11. Implement Silver Cliff Ranch safety protocols including evacuating with children and other staff in case of an emergency.
12. Work evenings, weekends, and holidays as necessary or requested by the Executive Director.
13. Maintain confidentiality in all areas of the service population and program operations.
14. Maintain Silver Cliff Ranch professional and ethical standards including demonstrating respect for agency staff, children, and community members and complying with required dress code at all times.

Credentials, Skills, and Abilities:
1. Knowledge of standards of food preparation, serving, and kitchen procedures.
2. Ability to lift and carry 50 pounds including unloading food, supplies, and equipment as needed.
3. Visual and auditory ability to identify and respond to environmental and other hazards of the site and facilities and guest behavior.
4. Ability to provide First Aid and to assist guests in an emergency.
5. Maintain current licenses and certificates required for the position including, but not limited to:
First Aid CPR Other:
6. Pass a pre-employment drug screen and random drug screens throughout employment.
7. Provide proof of work eligibility status upon request.
8. Pass pre-employment and biennial criminal background checks.
9. Demonstrate the ability to:
a. Respond sensitively and competently to the service population’s cultural and socio-economic characteristics
b. Communicate effectively in writing and verbally in English and perform simple arithmetic calculations
c. Provide excellent customer service using organizational and planning skills
d. Maintain the highest standard of personal hygiene
e. Work in a fast-paced environment and maintain emotional control and professional composure at all times
f. Maintain computer literacy required meet the responsibilities of the position
g. Work effectively and without intensive supervision both independently and as a member of a multidisciplinary team.
10. Willingness to learn and demonstrate a working knowledge of Silver Cliff Ranch policies and procedures.
11. Willingness to take on tasks or assist in areas outside of traditional area as a core member of a small full-time team

If you like to work with people that believe they can make a difference in the world, this is the company for you!

EEO Statement

In accordance with Title VII of the Civil Rights Act of 1964 and other applicable federal and state laws (e.g., the Age Discrimination in Employment Act (ADEA), and the Americans with Disabilities Act (ADA), it is our policy to provide equal employment opportunity and treat all employees equally regardless of race, religion, national origin, color, sex, or any other classification made unlawful or prohibited by federal, state and/or local laws, such as age, citizenship status, veteran or military status, or disability. This policy applies to all terms and conditions of employment, including hiring, promotion, demotion, compensation, training, working conditions, transfer, job assignments, benefits, layoff, and termination.

Applicants must be authorized to work for ANY employer in the U.S. We are unable to sponsor or take over sponsorship of an employment Visa at this time.