Company description

About Food Bank of the Rockies

Founded in 1978, Food Bank of the Rockies was originally known as the Colorado Food Clearing House. Operating from a 900-square-foot schoolroom in northwest Denver, the fledgling organization collected bread from a nearby Safeway store, our first food donor, and distributed it to Little Sisters of the Poor, our first partner agency. Today, Food Bank of the Rockies has extended its reach across northern Colorado, providing food and supplies to more than 800 hunger-relief programs.

Since 1978, Food Bank of the Rockies has provided more than 700 million meals for people in need. Since 2021, through our direct service programs and partners, we have distributed over 66 million pounds of food, the equivalent of nearly 54 million meals annually or 226,000 meals every day to children, seniors, and families in need. Food Bank of the Rockies is a member of Feeding America and of Feeding Colorado, a consortium of the five food banks operating in Colorado.

Food Bank of the Rockies has a staff of over 200 employees at distribution centers in Denver, Wyoming, and the Western Slope.

Job description

Summary

The Executive Chef will implement and support all food and beverage-related programs across Food Bank of the Rockies locations, including the food production (preparation and execution) of children's meals, community meals, and catering functions. The Executive Chef will be responsible for managing all kitchen functions, including menu development, inventory, ordering and purchasing, food cost controls, training, sanitation, and personnel management. This position directs the training of culinary staff and kitchen workers to prepare and cook foods to ensure overall guest satisfaction and adherence to food safety regulations. This position demands creativity and problem-solving within its daily operations, excellent communication skills, and the ability to maintain the highest culinary expectations according to company standards. The Executive Chef must work well under pressure, demonstrate organization skills, exhibit self-motivation, and be flexible with scheduling according to business demands.

Essential Functions:

• Executes strategic plan set by Food Bank of the Rockies leadership, by implementing short and long-term goals that align with the scope of service, mission, and values.
• Expert knowledge of food and trends with a focus on quality production, portion control, sanitation, and food cost controls.
• Use creativity and a range of efficient culinary techniques in menu and dish development.
• Lead, manage, and influence kitchen staff team and volunteers engaged in food preparation while delegating tasks and ensuring consistent follow-up.
• Create an environment in which all team members can reach their full potential, resulting in a positive culture to work in.
• "Hands-on" position in which the Executive Chef will lead by example, requiring them to be present in the kitchen 75% of their time and 25% spent in an office setting.
• Manage the flow-through of food from receiving to outgoing to ensure that appropriate qualitative and quantitative needs and expectations are met.
• Quickly assess cooks' production and dish areas during any given shift period. Solution-oriented to improve staff and volunteer efficiency to meet meal growth demands.
• Ensure compliance with regulatory standards and work towards improving systems and processes.
• Work closely with Human Resources and FFK manager to interview and hire kitchen employees.
• Responsible for training employees; planning, scheduling, assigning, and directing work; full-cycle performance management; addressing complaints, issues, and resolving problems in a timely manner.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• Order food, disposables, and sanitation supplies needed to ensure efficient operation
• Secure, prepare Pick Sheets, stage, and distributes needed inventory for kids' meals program determining distribution items and appropriate food component mixes.
• Complete physical inventory of food stock and supplies periodically but no less than once a month.
• Maintain updated, timely, accurate computerized inventory data (CERES) associated with all designated programs, with the standard being zero discrepancies.
• Continually assesses progress towards the functional area's short and long-range goals and adjusts processes accordingly to achieve these goals.
• Continuous collaboration and coordination with all FFK Division personnel to ensure the correct number of meals prepared and menu composition meet the USDA-required standards.
• Ensures liaison with all FBR departments to schedule, plan, and provide catering for various organizational functions.
• Maintain ongoing production, inventory, financial records, and documents according to FFK, Programs Department, and FBR policies and standards.
• Maintain complete knowledge of Opening and Closing Procedures to assure efficient shift management.
• Promotes and supports workplace diversity initiatives.
• Promotes positive workplace culture and discourages toxic behaviors: gossip, intimidation, bullying, aggressive/passive-aggressive behavior, condescension or demeaning attitudes, etc.

Required Knowledge, Skills, and Abilities:

• Commitment to fulfilling the Food Bank of the Rockies mission and positively representing the brand both internally and externally
• Demonstrates compassion and sensitivity
• Diversity awareness
• Excellent organizational, time management, and follow-through skills
• Self-directed and results-oriented
• Proactive and independent problem solver with the ability to coordinate and prioritize multiple tasks
• Show strong teambuilding and interpersonal skills
• Strong mathematical skills
• Strong organizational skills
• Ability to use computerized food ordering and planning system with Microsoft applications
• Exercise independent judgment, think critically and strategically, collaborate with others, and follow through to execute projects and program requirements
• Strong customer service orientation and focus
• Ability to communicate persuasively and articulately both verbally and in writing
• Stress tolerance and flexibility delegating and directing, planning, team building, and communication

Required Qualifications:

• High school diploma or equivalent required; Culinary Arts Degree from an accredited culinary program or Bachelor's degree preferred in the following fields: Culinary Arts, Food Service Management, Hospitality, or other similar fields.
• Minimum of five (5) years of progressive culinary kitchen management with high volume, complex food service operations, and high-touch customer service environment experience.
• Non-profit experience is a plus.
• Extensive experience using Microsoft Office Suite and online technologies.
• Must have driver's license and proof of insurance.
• ServSafe Certification is required.

Compensation

this position is: salaried, $50,000 - $75,000

Application instructions

Deadline

March 18, 2023