The Preparation Chef is responsible for food preparation and safety supporting both back of the house and front of the house duties for Training Camp.

Duties and Responsibilities:

• Responsible for food preparation and safety by following standardized recipes established by Executive Chef and Team Nutrition Manager, using appropriate ingredients and carrying out a variety of cooking methods, demonstrating proper food handling protocol, ensuring proper labeling of ingredients, and keeping ingredient room and kitchen properly sanitized in accordance to HACCP guidelines.
• Contributes to department team effort by performing duties of line cooks and dishwashers, as needed as well as performing other duties as assigned
• Maintains organized and efficient workspace, kitchen, and dining area by keeping kitchen items stocked and ready for use
• Assists Executive Chef in responsibilities for all on site and off site catering by identifying vendors, negotiating, ensuring food safety standards, and providing on-time delivery

Minimum Requirements:

• 5+ years’ experience in fast paced kitchen setting
• ServSafe certification required
• Must be able to work nights, weekends, holidays
• Ability to use kitchen equipment including dishwasher

Preferred Skills:

• Associate’s or bachelor’s degree in Business, Hospitality, Restaurant Management, Culinary Arts, Nutrition/Dietetics, or related field.
• Demonstrates experience in healthy cooking techniques, recipe modification and analysis
• Preferably has experience cooking for Collegiate, Professional, Olympic Team and/or Individual Sports.
• Preferably an ACF (American Culinary Federation) designation of CCC, CEC, CMC
• Ability to take direction
• Ability to multi-task
• Must uphold a clean and well-groomed appearance
• Must be dependable and show up to work on time

In accordance with the Colorado Equal Pay for Equal Work Act, the salary for this role is $35,000 - $45,000.