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Kitchen Manager /Chef at University of Denver in Highlands Ranch, Colorado

Posted in Other 30+ days ago.





Job Description:

University of Denver Golf Club at Highlands Ranch is an 18-hole, semi private golf club featuring a Hale Irwin designed championship golf course. The course, which opened in 1998, features a great variety of immaculately groomed holes. The 7179 yard, par 72 layout boasts expansive bentgrass greens that many say are the best in the region. The Golf Club is a part of the Division of Athletics & Recreation.

The Kitchen Manager/Chef is responsible for leading and managing the back of the house food and beverage operation for the golf club in the absence of the Director. The position is responsible for servicing all customers within the golf club and also maximizing the profit within the food and beverage operation. The position also ensures that the kitchen, bar and restaurant facilities meets and adheres to all codes and licenses and that all presentation of facilities, food and beverage are presented in a quality way.

Essential Functions

FOOD & BEVERAGE OPERATIONS
  • Daily food service operations in order to provide quality products including: menu evaluation, purchasing, inventory, receiving, food preparation, control and storage.
  • Maintains and implements sanitary and food safety conditions and training to adhere to auditing procedures and statutory regulations.
  • Accountable for the execution of product and service quality by maintaining highest level of delivery.
  • Maintains kitchen and storage facilities to meet/exceed sanitary conditions; monitors internal quality assurance and food safety audit process (including HACCP record keeping).
  • Monitors quality and consistency in menu items.
  • Coordinate and direct all food preparation, from prep through service
  • Monitor the quality of all food and beverages
  • Track, record, and maintain inventory stock including foods, beverages, and kitchen supplies
  • Delegate daily tasks to other kitchen and/or club staff; manage their progress throughout the day
  • Oversee entire kitchen staff activity and ensure efficient work
  • Order and arrange pickup or delivery of foods for the week
  • Oversee repairs of kitchen appliances
  • Direct and design and plating/presentation techniques for all dishes
  • Create new recipes and design overall menu, including specials each week
  • Help determine pricing for menu items
  • Hire and train new kitchen staff
  • Work efficiently to resolve any problems that arise in the kitchen
  • Research and implement new culinary trends
  • Maintain a clean kitchen and abide by all state food safety and sanitation laws

STAFF MANAGEMENT
  • Provides team leadership by ensuring cohesiveness and service excellence.
  • Manages by providing positive and constructive feedback to employees in order to reward, coach, correct, and motivate.
  • Supervises day-to-day work, prioritizing activities.
  • Provides team leadership in management of kitchen and storage facilities to meet/exceed sanitary conditions; monitors internal quality assurance and food safety audit process (including HACCP record keeping).
  • Provides training to all staff on service excellence, food preparation and delivery.

BUDGET & BUSINESS PLAN
  • Maintains food costs, inventory and waste.
  • Prepares all the food items as directed in a sanitary and timely manner.
  • Follows recipes, controls, portion, and presentation specifications as set by the restaurant.
  • Assumes 100% responsibility for quality of the products that is served.
  • Following proper plate presentation and garnish set up for all dishes.
  • Handle, store and rotate all the products properly.
  • Assigned to prepare dishes for costumers with food allergies or intolerances.

SUPERVISOR DUTIES
  • Provides team leadership by ensuring cohesiveness and service excellence through training and review of employees.
  • Manages by providing positive and constructive feedback to employees in order to reward, coach, correct, and motivate.
  • Provides training to all staff on food preparation and delivery and other items as needed.

Knowledge, Skills, and Abilities
  • Excellent written and oral communication skills, bilingual in Spanish preferred but not required
  • Ability to calculate figures and amounts such as discounts, product calibration, percentages.
  • Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization may exist.
  • Ability to interpret a variety of instructions furnished in written, oral, or schedule form.
  • Candidate must have the capability to communicate with customers and potential clients in a constructive and optimistic fashion.
  • Excellent organizational skills are required.

Required Qualifications
  • 3 years experience, golf course, upscale dining, banquet, special event planning and production
  • Food Safety Procedures training and certifications
  • Purchasing, Inventory Control, Costing and Menu Development and Culinary Skills
  • Strong Customer Service Skills
  • Special Event Planning and Execution
  • Ability to work Flexible Schedule, Nights and Weekends

Preferred Qualifications
  • Culinary Degree or Hospitality Certifications

Working Environment

The employee is provided a shared desk and computer in a standard office in the golf course clubhouse. Sales are a not a large part of the duties required of this employee; The employee operates and manages the kitchen and spends a significant amount of time within this space.

Physical Activities

While performing the duties of this job, the employee is regularly required to use hands and fingers to hold or feel, reach with hands and arms, walk, talk, smell and hear. The employee is occasionally required to stand, sit, climb, balance, stoop, crouch and crawl. Specific vision abilities include close, distance, color, and peripheral vision, and depth perception. The employee regularly lifts and/or moves up to 50 pounds.

Work Schedule
The Grill is open seven days a week. Employee must be available nights and weekends and holidays.

Application Deadline
This position will be open until filled

Special Instructions
Candidates must apply online through jobs.du.edu to be considered. Only applications submitted online will be accepted.

Pay

The pay for this position is $$32,155
Salary will be determined by the qualifications of the selected candidate balanced with departmental budget availability, internal salary equity considerations, and available market information.

Please include the following documents with your application:
  1. Resume
  2. Cover Letter
  3. Names and contact information for three references

The University of Denver is committed to enhancing the diversity of its faculty and staff. We are an Equal Opportunity/Affirmative Action Employer. All qualified applicants will receive consideration for employment regardless of age, race, color, national origin, religion, sex, sexual orientation, gender identity, disability, military/ veteran status or any other status protected by law.

All offers of employment are based upon satisfactory completion of a criminal history background check.

Advertised: February 27, 2020
Applications close: