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University of Colorado Pastry Chef in Colorado Springs, Colorado

The vision of UCCS Dining and Hospitality Services (DHS) is to be a recognized leader in service delivery and food sustainability. DHS will cultivate and nurture a healthy campus culture where access to wholesome, seasonal, and local food directly links to wellness, sense of place, and environmental protection. Aligning DHS with campus sustainability efforts allows for the integration of academic programs and community action, thereby providing students invaluable experiential learning opportunities. This includes preparing and serving healthy, flavorful, sustainable, and nutritious food produced through fiscally responsible and mindful practices that nourish and support our community.

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_Nature of Work_:

Under the general supervision of the Associate Director of Culinary, this position ensures that dining standards are attained so customers have an enjoyable dining experience in any of our facilities. These operations include: Residential (Lodge and Roaring Fork), Retail and Catering locations at UCCS. Among the standards are proper sanitation procedures, proper use and care of equipment, and the production of quality, wholesome, and properly prepared foods according to standardized menus and recipes with awareness for customers’ special nutritional needs. These standards should be maintained through a corps of student employees and cooks and bakers who receive training and leadership from this position. This position will assist the Associate Director of Culinary in coordinating the food and bakery production activity on any assigned shift. The ability to work alternate hours with short notice as needed, including weekends is required—the position will work a flexible schedule based on business needs.

_Professional Field_:

Position is expected to maintain positive collegial relationships with all campus constituents including UCCS Event and Conference Services, Auxiliary Department staff, as well as internal campus and off-campus event planners.

_Supervision Received_:

This position reports to the Associate Director of Culinary

_Supervision Exercised_:

  • This position oversees 1-2 Cooks, 2 student managers, 4-6 student employees at a given time.

  • Train, coordinate, lead and instruct Bakers, Cooks, Student Managers and other student employees in food service related functions of their job position.

  • Enforce policies and procedures with student staff by means of coaching, use of counseling logs, requests for documentation or written disciplinary action in the absence of the Area Department Manager.

  • Work with Student Managers on duties to assure coverage of all positions when student employees are absent.

_Examples of Work Performed_:

Kitchen Prep and Organization

  • Producing high quality plated desserts, both design and taste wise, for catering.

  • Plan and direct food preparation when necessary

  • Following recipes—notify Associate Director of Culinary of issues completing production & transfer sheets, waste and service records

  • Provide relief cooking/production for Lead Cook, baker positions as needed.

  • Coordinate, with the Associate Director of Culinary and Greenhouse Manager, produce from the greenhouse for use in food production facilities.

  • Interact with the students while teaching various cooking methods, recipes, food handling and food safety.

  • Comply with and enforce sanitation regulations and safety standards per ServSafe and HAACP

  • Maintain cleanliness of entire serving area, bakery, and kitchen.

Administrative

  • Utilizing CBORD Menu Management System to the fullest extent possible for reviewing recipes, printing recipes, reviewing service records, item costing, reviewing inventory.

  • Participate in production analysis by forecasting through identification of baking supplies to be used in the Bakery. Verify food and supplies are received.

  • Assist in the design, product research, costing and implementation of new food concepts and recipes in the bakery.

  • Organize daily production schedules for all bakery items.

Customer Service

  • Handle customer complaints, inquiries, & concerns appropriately.

  • Communicate with dining managers and bakery staff about production concerns, changes in orders, etc.

  • Develop good rapport with University staff, student managers and student employees to aid in motivation and dedication towards job responsibilities.

  • Assist Associate Director of Culinary in communicating and coordinating with catering management, retail management, residential management, catering staff and cooks upcoming events, menus, allergen specifics, etc.

Quality Assurance

  • Work with Associate Director of Culinary and Catering Sous Chef to continually improve the presentation and quality of food.

  • Ensure that the kitchen operates in a timely way that meets our quality standards

  • Provide feedback for use in bakers, cooks, student manager and student employee evaluations as defined by Human Resources and Student Employment.

  • Provides bakery/dessert menu ideas for catering and special functions as needed.

  • Serve as the bakery expert to train production staff in the bakery to ensure consistency and top quality products as well as establish working schedules and assess staff’s performance.

  • Inform Associate Director of Culinary of any problem areas or malfunctioning equipment.

Other Responsibilities

  • Be representative of Dining Service and ensure security of Dining Service department assets.

  • Ability to make quick and sound decisions to meet customer and staff wants/needs in a timely manner.

  • Help secure the facilities at close and open areas as needed. Open and close operations in absence of any manager. Complete opening and closing checklists.

  • Assist in monitoring supply levels of dishware, equipment, small wares and convey needs to Associate Director of Culinary

  • Other duties as assigned.

_Knowledge, Skills, and Abilities_

  • Knowledge of efficient and safe use of food service equipment such as ovens, choppers, slicers, etc. used in large scale cooking as well as understanding of various cooking methods, materials, ingredients, and procedures.

  • Strong skills in cake production and decorating, pies, tarts, upscale a la carte dessert production, quick breads, and breakfast pastries are essential.

  • Ability to read and interpret recipe information and production sheets from menu management system. Experience in recipe development.

  • The work environment requires that the incumbent communicate courteously, following customer service standards to vendors, supervisors, customers, and co-workers, often under stressful circumstances. The work must be performed within time constraints meeting quality, schedules, and deadlines.

  • A proven track record as an innovative and financially responsible manager.

  • Proven coaching and teaching skills with peers, individuals, and teams.

  • Ability to work in a fast paced, changing environment.

  • The work is regularly active. This position will require the individual to walk or stand for long periods in addition to being constantly in and out of freezing and hot environments.

  • Ability to lift and carry up to 50 pounds from floor to waist and 25 pounds to shoulder height; climb ladders; bend, kneel and crouch; reach, hold, grasp and turn objects; feel the temperature of food items; and use hands/fingers to operate or use food service equipment, write, and use fingers to operate computer keyboard. The work requires the ability to speak normally, to use normal or aided vision and hearing, and to detect odors.

  • Ability to develop training tools for a multi-faceted dining services workforce to include safety, customer service, job skills training, and new employee orientation.

*Additional Information*

  • Finalist will be required to submit a pastry portfolio to include pictures & recipe examples of previous work experiences.

  • Finalist may be asked to complete a cooking/baking sample in a UCCS kitchen.

_FLSA_

This position has been determined to be exempt from the overtime provisions of the Fair Labor Standards Act (FLSA) and as such, it is not eligible for overtime compensation.

_Salary Range_

$44,692.00 to $47,820.00

The University of Colorado, Colorado Springs offers a full benefits package. Information on university benefits programs, including eligibility, is located at http://www.cu.edu/employee-services.

The University of Colorado is committed to providing a safe and productive learning, living and working community. To assist in achieving this goal, we conduct background investigations for all prospective applicants being considered for employment. Background investigations include a criminal history record check, and when appropriate, a financial and/or motor vehicle history check.

_Minimum Requirements_:

  • Culinary Degree or certification/PLUS/ 2 or more years of progressive management experience in a culinary operation

OR

  • in lieu of education, 5 or more years of progressive experience management experience in a culinary operation.

AND

  • 2 or more years of Pastry Chef experience.

  • 1 or more years of experience in basic computer applications (Microsoft Office, Word), and Microsoft Outlook e-mail.

  • Servsafe within 3 months of hire.

Preferred Requirements:

  • Experience working with events in a higher education environment.

  • 8 or more years of food service experience

  • 1 or more years of coffee shop experience

  • Related food service operations management experience in a high volume, high quality operation including but not limited to: financial and labor management, menu development, and technology information systems (POS, On-Line Scheduling, Food Pro Menu and Inventory Management System, Card Systems, on-line procurment, equipment procurement, maintenance and repair, policy and procedure development, food production, handling and storage, quality control, health and safety, marketing and merchandising).

Job: *Hospitality

Organization: *C0001 -- Colorado Springs Campus

Title: Pastry Chef

Location: Colorado Springs

Requisition ID: 16565

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