Kitchen Manager

Kitchen Manager

Based in Leadville, CO. the Rocky Mountain Program (RMP) Cook position supports the Colorado Outward Bound School mission to change lives through challenge and discovery by:
•    Planning healthy and creative menus.
•    Preparing and cooking food for students, staff and guests.
•    Building a positive, welcoming community
•    Delivering fiscally responsible options through planning, supply and equipment orders.
•    Maintaining a clean, hygienic kitchen, storage, and dining area.

Essential Duties and Responsibilities

Cooking
•    Plan, prep and cook practical, nutritious, delicious and balanced meals including breakfast, lunch and dinner for a variety of student populations, staff and up to 100 guests.
•    Plan for and accommodate special diets and food preferences with reasonable and economic alternatives.
Food Inventory, Ordering and stocking
•    Inventory food on a daily, weekly and monthly basis dependant on food type and upcoming kitchen needs.
•    Create daily and bi-weekly food orders that support upcoming dining use, including quantities and special diets.
•    Ensure food inventories stay within budgetary guidelines.
•    Inventory and put away food deliveries when received.
•    Submit all invoices and receipts to the APD-Logistics in a timely manner to ensure prompt payment to vendors.
Work Station Sanitation
•    Maintain kitchen and dining area related cleanliness, sanitation and safety.
•    Maintain clean stocks of kitchen aprons and rags.
•    Perform job with high standard of personal hygiene (clean clothes, hair tied back etc)
•    Weekly inventory and create order for kitchen and dining hall cleaning supplies.

Secondary Duties and Responsibilities 

•    Other duties as assigned
•    Supervise and collaborate with additional kitchen staff when necessary.
•    Report maintenance issues to facilities department.
•    Be part of community through attending team meetings, program functions as available.

Knowledge and Skills 

•    Customer-Service: Ensure a welcoming atmosphere our staff and students in the dining area.
•    Attention to Detail: Be able to manage multiple elements inc. food standards, costs, safety.
•    Organizational Skills: Ability to deal with costs, pricing, create work schedules, handle shipments, cleaning schedules.
•    Problem-Solving Skills: Comfort handling unexpected issues, coming up with alternative solutions.
•    Stamina: Ability to handle long days around hot cooking elements, much of it on your feet.
•    Personal qualities of integrity, credibility, and a commitment to and passion for COBS Nonprofit’s mission.

Education and Work Experience  

•    1-3 years of cooking experience.
•    Experience with menu and meal planning and food ordering.
•    Knowledge of cooking for large groups, safe food handling techniques, kitchen and food sanitation systems, nutrition and special diets.
•    Food Safe/Safe Serve certifications preferred.

Physical Requirements

•    Lifting 50lbs, sitting, squatting, reaching and bending at a moderate level.
•    Ability to work on your feet for extended periods of time.
•    Tolerance of long days.

Compensation and Benefits 

•    Generous benefits package includes PTO, Health, Vision, Dental, Disability and Life and Prodeal.
•    20 days of combined PTO, with an additional day for each year in position.
•    Salary $15.00-$16.50 per hour.

Contract Dates and Length 

This position supports a seasonal program. This position will not have work November 1st – December 20th.
In general, you can expect to work ~ 35 hours a week, and up to 60 hours a week in May (overtime paid).

Application Process  

Please submit resume and cover letter to Cathy Fornaris @ cfornaris@cobs.org. Application open until filled.