Description

For over 130 years, our Chef positions have contributed to the life-changing work of Denver Rescue Mission at both Fort Collins Rescue Mission and Harvest Farm. We invite you to join the Mission in the frontline fight to address homelessness in Denver and Northern Colorado. The Chef is an integral member of the Mission’s team and provides meals for our guests. 

The Chef position in Northern Colorado is a full-time, non-exempt position of Denver Rescue Mission (DRM) and is responsible for all FCRM and Farm facility kitchen operations and activities. This includes the overall operation of the kitchen and cafeteria and specifically involves inventory management, kitchen staff management, meal service preparation, health code standards, cleanliness, staff and menu schedules and special events. 

Hiring Range: $18.08. - $22.55 per hour, based on qualifications and experience. 

Benefits: Complete DRM Benefits Guide Highlights of our incredible benefits package: 

• Comprehensive health, dental and vision benefits 
• Generous vacation, sick time, and holiday pay, plus paid birthday off and refreshment day 
• Tuition reimbursement and child adoption benefits
• Employer paid term life insurance, long-term disability, AD&D 
• Health savings account with generous employer contribution
• Flexible spending account 
• Paid parental and bereavement leave 
• 401(k) with 5% company match, plus opportunity for annual tenure-based incentive contribution 
• Complimentary RTD EcoPass 

Inventory Management 

• Maintains stores of food for daily meal services. This undoubtedly will require trips to get donated items or food bank stuffs. 
• Supervises receipt of food stores both purchased and donated. Counts all donated foodstuffs and includes in a weekly report for Gifts in Kind (GIK). 
• Maintains inventory system that tracks all food stores. Rotates and maintains order in storage areas. 
• Maintains records of food requisitions, deliveries, USDA donations and provides these records as requested by the Assistant Director or the DRM Inventory Coordinator. 

Planning/Preparation/Training 

• Helps plan weekly meal menu that optimizes food purchases and donations. This menu is to be published at the first of each week. Plans and supervises the preparation of meals for special events and holidays. 
• If there is a lack of supplies, you would help be responsible for ordering/getting them (e.g., monthly cleaning supplies/daily meal needs). 
• Trains residential food service staff in appropriate food delivery practices. These practices are to include appropriate hygiene, inventory management, food preparation, clean up and menu development (this is especially true if meals need to be made for meals [i.e., breakfast] that you will not be able to supervise. 
• Supervises Program Assistant Cooks. Establish weekly working hours and implement Cook’s job description (AM/PM). Page 2 of 3 Updated 10.23 
• Coordinates and supervises preparation of all meals (including weekend operations). Adhere to USDA and Public Health food preparation standards. 

Food Safety 

• Follows practices of personal hygiene, food handling practices, and proper cleaning and sanitizing methods as described in the “Food Sanitation Manual.” Enforces all hygiene regulations. Records all necessary data in logs. Must be willing to get trained on any Mission specific training programs (e.g., ServSafe®). 
• Maintains kitchen security, which includes food storage areas and equipment operations. Responsible for the operation and upkeep of all kitchen equipment. 
• Supervises catering operations and special “other-agency” food operations. 

Kitchen Management 

• Oversees all volunteer services, in coordination with the volunteer coordinator, as it pertains to kitchen service. Reviews regularly evening volunteer kitchen operations. 
• Implements relevant training on all kitchen procedures. This will be done weekly. 
• Maintains a kitchen policy and procedure manual. This will be done in conjunction with the Facility Director’s oversight. 
• Oversees any community service guests in their field assignments at FCRM. 

Staff Requirements 

• Follows all accepted and normal staff practices regarding sicknesses, reports, job-related problems, and supervision. 
• Responsible for working with volunteers, delegating their responsibilities effectively, and treating them with appropriate respect. 
• Willing to be flexible in working with other kitchen staff to ensure the kitchen is appropriately staffed especially on holidays or when one is on vacation/off work due to illness. 
• Participates in regular staff meetings. 
• Completes any other assignments given to you by the Kitchen Supervisor, Assistant Director and/or Director (we are running a daily shelter with a small staff. As you are able, you may be asked to help in other areas…facilities, operations, maintenance). 

Requirements

• Knowledge in food industry procedures and sanitation codes. 
• Able to keep a good attitude under potential stress. 
• Able to cook nutritious and tasty food. 
• Ability to cook in large quantities. 
• Ability to positively work with, manage and train rotating kitchen helpers. 
• A heart and desire to serve the needy in a Christian environment. 
• Willingness to help fill in shifts if another kitchen staff may not be able to. 
• Valid Driver’s License with insurability. 
• Complete and maintain ServSafe® Certification within 90 days of employment. (Training Provided by Fort Collins Rescue Mission)