EXECUTIVE CHEF -Fort Lewis College- Durango, CO

Job Summary

As the CAMPUS EXECUTIVE CHEF with FRESH IDEAS on the beautiful campus of Fort Lewis College, you will play a vital role in creating a welcoming and nourishing environment for students, faculty, and staff. Your responsibilities will encompass overseeing all aspects of residential food service operations while elevating the campus dining experience. You will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.

Durango offers a fulfilling lifestyle for those who love nature, outdoor sports, and living in a tight-knit, active community. It has the charm of a small mountain town with enough cultural and recreational activities to keep residents engaged year-round. Fort Lewis College is known for its combination of academic rigor, outdoor lifestyle, and commitment to Native American heritage. It's a popular choice for students seeking a well-rounded education in a beautiful mountain setting. Durango is known for its stunning natural surroundings, including the San Juan Mountains and the Animas River, which flows through the town. Living in Durango, Colorado, offers a unique blend of outdoor adventure, small-town charm, and cultural richness. Nestled in the San Juan Mountains, Durango is known for its scenic beauty, strong sense of community, and vibrant outdoor lifestyle.

Key Responsibilities:

• Plans regular and modified menus according to established guidelines
• Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality
• Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards
• Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned
• Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
• Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products
• Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits
• Follows facility, department, and Company safety policies and procedures to include occurrence reporting
• Participates and attends departmental meetings, staff development, and professional programs, as appropriate

Preferred Qualifications:

• A.S. or equivalent experience
• 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training
• Extensive catering experience a plus
• High volume, complex foodservice operations experience - highly desirable
• Institutional and batch cooking experiences
• Hands-on chef experience a must
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
• Must be willing to participate in client satisfaction programs/activities
• ServSafe certified - highly desirable