Alumni Services

Position Purpose: The Kitchen Manager supervises and coordinates food services to ensure proper nutrition and safeguard the health of students, staff and visitors and maintain requirements of USDA child nutrition program. The Kitchen Manager encompasses a passion for working in kitchens that create meals from scratch and that operate with the National School Lunch Program, to accomplish these tasks the Kitchen Manager must work closely with the staff and administration. Job Duties: - Upholds CECs beliefs found on the CEC website. - Employs CECs mission statement in all decisions. - Completes all duties and responsibilities of the kitchen manager while participating in preparation, serving, cashiering, and sanitation tasks - Supervision and training of 1 to 2 employees - Management of inventory - Understands and follows all department revenue handling procedures - Oversees delegation of assignments and follow up to ensure all work is completed timely and efficiently to meet labor budget - Submits all food and non-food orders, payroll, attendance, production sheets, inventory, maintenance, and equipment request correctly and timely - Understands and follows all HACCP mandates - Can cook scratch meals and create quality assurance with all standardized recipes - Coordinates promotions to increase meal participation - Notifies Director of Food Services of any personal issues and keeps these issues confidential - Stays current with all district and department communication including voicemail and email. Attends manager meetings as directed. - Shares all information with kitchen staff in a timely manner. - Ensures all staff is trained as directed - Participates in all required meetings, trainings, and development - Carries out all tasks and directives given by Director of Food Services - Other tasks as assigned Qualifications: - High School or GED Certificate preferred - 1-2 years of food management experience in a food production operation or commercial kitchen preferred - Must hold/obtain a valid/current food handlers permit - Ability to maintain accurate records/reports - Ability to relate well to students and staff - Attendance and punctuality are important Conditions of Employment: - All offers of employment are conditional upon a successful background check and references. - As required by the Immigration Reform and Control Act (IRCA), the selected applicant must verify, within 72 hours of employment, his/her legal right to be employed in the United States. Colorado Early Colleges is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard disability, race, creed, color, sex, sexual orientation, gender identity, gender expression, national origin, marital status, religion, ancestry, or need for special education services.

Full time Line Cook for Seminary students and staff; Preparation of 3 daily meals for 120 people Full benefits, steady schedule, no drama work environment

The Fire Restaurant in the ART Hotel is seeking a detail-oriented Hotel Line Cook with strong time management skills and a passion for delivering memorable dining experiences. The Hotel Line Cook will be responsible for preparing and presenting dishes accurately according to recipes and presentation standards. We are looking for an experienced cook proficient in various cooking techniques, including poaching, braising, roasting, charbroiling, sautéing, grilling, frying, and baking. The ideal Hotel Line Cook is a team player who communicates effectively with kitchen staff to ensure smooth operations. If you bring a friendly, energetic attitude and a love for food, we encourage you to apply today!

Scrapes and rinses food from dirty dishes and washes them by hand or places them in racks or on conveyor to dishwashing machine depending on assigned equipment. Ensures complete cleanliness and sanitation. Washes pots, pans and trays based on assigned procedures. Ensure complete cleanliness and sanitation. Polishes silver using burnishing machine tumbler, chemical dip, buffing wheel and hand cloth depending on assigned equipment and procedures. Ensures complete cleanliness and sanitation. Ensures compliance with outlined safety procedures. Maintains temperatures and chemical levels as outlined by provided standards. Keeps dish area orderly and in compliance with safety standards. Sweeps and mops kitchen floors to ensure compliance with safety and sanitation standards. Washes worktables, walls, refrigerators, meat blocks and other food prep surfaces. Removes trash and places it in designated containers. Steam cleans or hoses out garbage cans. Transfers supplies and equipment between storage and work areas. Helps load and unload supplies and product. Performs other duties as assigned.

Prepare ingredients according to recipes, including chopping vegetables, marinating proteins, and measuring spices. Assist in cooking hot and cold foods according to Core signatures and recipes. Prepare items on production sheets following quantities, recipes, and portion control. Complete daily production worksheets, ensuring accurate waste logs and inventory. Operate and clean kitchen equipment, ensuring adherence to proper handling and safety procedures. Ensure food items are properly stored, labeled, and dated according to standards, following food safety guidelines. Comply with all health, safety, and sanitation regulations. Completes prep duties, including washing dishes, taking inventory, and restocking supplies. Maintain a clean and organized work station, including sinks, counters, and cooking equipment. Follow established safety standards for food handling, cooking, and storage. Work with Kitchen team to ensure smooth kitchen operations and timely service. Assists with all event types including catering, department specific products, game day events. All other duties as assigned