Chef de Cuisine

Job Summary CU Boulder's Campus Dining Services team is now accepting applications for a Chef de Cuisine. This culinary leadership role is responsible for creating fresh, high‑quality and on‑trend menus for multiple restaurant areas, defining operational standards and procedures for different restaurant concepts, staff, scheduling, hiring and training under the general supervision of the Executive Culinary Team. At this leadership level the Chef de Cuisine is also expected to understand sourcing, procurement, food costs, pricing, labor costs and overall operational assessment to ensure that fiscal and operational feasibility are in line with the parameters set by the Associate Director of Culinary and Sr. Executive Chef. CU is an Equal Opportunity Employer and complies with all applicable federal, state, and local laws governing nondiscrimination in employment. We are committed to creating a workplace where all individuals are treated with respect and dignity, and we encourage individuals from all backgrounds to apply, including protected veterans and individuals with disabilities. Key Responsibilities Kitchen Prep, Production and Service Assist in design and implementation of menus in assigned area. Fulfils hands‑on production of daily menus as assigned. Direct workflow of staff and production in assigned area. Monitor and report on ingredient initiatives set by CDH leadership. Test and evaluate new food products and recipes as assigned by CDH leadership. Provide hands‑on training of staff members, including students, on menu standards, production, equipment use and standard processes to streamline schedules and create efficiency. Place orders and receive products. Support the development and implementation of quality standards of allergen‑free goods aligning with Dining's allergen knowledge and labeling program. Quality Assurance Ensure food security in all areas of operation. Ensure CDH operations perform efficiently and effectively, meeting all quality, production, safety, and sustainability standards. Ensure food production meets/exceeds all state and local food code standards, as well as internal food safety standards. Train staff and monitor and evaluate food safety and sanitation practices to ensure staff compliance and standards as defined by CDH and other regulatory agencies. Instruct staff on scheduled cleaning of operational areas, including equipment, facilities, storage, and receiving areas. Audit allergen labeling practices in assigned restaurant/unit and take corrective action. Provide excellent customer service to both internal and external customers. Audit Procurant food safety solutions weekly reporting. Resolve production issues. Personnel and Administrative Conduct performance plans for staff, hold others accountable with progressive coaching practices. Empower others to make decisions within their span of control, and participate in measures to increase employee engagement and empowerment. Ensure all Student Life and Campus HR processes are followed, including but not limited to injury reporting, staff leave requests, timekeeping, and assist staff members in navigating these processes as needed. Be responsible for and participate in any health inspection audits, including annual county health inspections. Ensure safe and injury‑free work environment. Be responsible for all assigned duties in CBORD Food Services software. Serve on the food safety response team and respond to all food safety emergencies as appropriate to the work assignment. Display and demonstrate excellent communication skills. What We Require 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 the ability to obtain State Food Safety certification or certificate appropriate to position level within 6 months of hire. Must possess appropriate State Food Safety certification or certificate appropriate to position level for the duration of employment with CDH. What We Will Need Ability to work in a fast‑paced, team‑driven and inclusive environment. Strong interpersonal, communication, and conflict resolution skills. What We Would Like You to Have Previous experience in high volume, production food industry experience. What We Can Offer The annual salary for this position is $57,158.40. Onboarding assistance is available within Student Life division guidelines. Our outstanding benefits include: Paid days off: 22 vacation days, 15 sick leave days, and 11 holidays per year. Access to medical, vision, dental and life insurance. Tuition reimbursement. 10% employer contribution retirement plan. EcoPass for free RTD rides. Opportunity for career growth within the Division of Student Life and the CU Boulder campus. Essential Services This position is designated “essential/critical services.” The incumbent is required to respond to requests for work during campus emergencies (snow, wind, rain, flood and any other natural or man‑made event) and report to work for regularly assigned shifts during emergency campus closures. In compliance with the Colorado Job Application Fairness Act, in any materials you submit you may redact or remove age‑identifying information such as age, date of birth, or dates of school attendance or graduation. You will not be penalized for redacting or removing this information. Please apply by June 25, 2026 for consideration. #J-18808-Ljbffr