Performance Chef

Description

Are you mission-driven and passionate about helping others succeed?

Do you strive to lead, follow, and act with integrity?

Are you the one who honors your commitments?

Is building trusting relationships an integral part of why you do what you do?

Do you push limits and challenge the status quo?

If you answered YES, keep reading to discover how you can significantly contribute to Team USA's success!

Here's a Summary Of Responsibilities

Assists the department in multiple assigned areas to include hot line production,grill,display cooking, pantry, and service.Responsible for follow up and follow through in assigned areas while providing direction and leadershipto team members. Maintains and monitors food stationstoensurethe highest level of products and service are readily available. Supports Sous Chef by cooking items to service the hot line and grill and fusion stations.

Here’s How You ‘ll Have An Impact

• Prepare side dishes, soups, and manage the grill.
• Provide clear work directions to support staff, ensuring adherence to food production and handling standards.
• Maintain stocked display lines and restock stations as needed.
• Keep the Executive Chef, Culinary Operations Manager, and Registered Dietitian informed of any production and recipe concerns.
• Participate in daily shift briefings and suggest improvements to operational procedures.
• Maintain standards and assist in ensuring efficient operations.
• Efficiently operate assigned kitchen areas, including executing recipes, writing production lists, and conducting daily product inventories.
• Maintain menu rotation accuracy, conduct meat pulls, correct recipes, and make suggestions to improve service and customer satisfaction.
• Ensure consistency and freshness of food.
• Report general maintenance and equipment malfunctions to any member of the management team on duty.
• Promptly report incidents and accidents, providing detailed documentation.
• Adhere to policies and procedures of the USOPC, OPTC, and the department, including OSHA and Health Department food safety regulations.
• Uphold the USOPC code of ethics and embrace Olympic & Paralympic Culture.
• Follow up on daily production and tasks lists, ensuring completion of production, staffing, and shift reporting.
• Assist with box lunch production when necessary and promptly notify management of customer cancellations.
• Submit required paperwork at the end of each shift.
• Maintain cleanliness and orderliness of the production area, including the hot line, server lines, and dish room, to ensure an efficient and organized environment.
• Perform other assigned duties.
  
  

Here are the skills and experience you'll need to be effective:

• High School graduate or G.E.D., with ability to read, write and comprehend at a 12th grade level; or equivalent work experience
• ServeSafecertificationpreferred, or willingness to obtain
• Minimum 3 years as production chef/apprentice in quantity food production.
• Minimum 2 years team leader experience with proven ability to lead and guide team members through daily assignments.
• Thorough knowledge of proper sanitation and safetypractices as theyrelate to day-to-day responsibilities and health department regulations
• Knowledge of proper use of chemicals. Follows OSHA regulations.
• General knowledge ofthe careand safe usage of food service equipment
• Demonstrated ability to be trained and certified on the operation of commercial cooking equipment
• Ability to read recipes and understand measurements
• Ability to display good customer service skills
• Dependable, organized and demonstrates attention to details
• Completesall work assignments
  
  

Here Are The Tools, Equipment, & Conditions

• Exposed to extreme temperature working conditions.
• Prolonged standing, minimal sitting.
• Various repetitive motions, including but not limited to bending, kneeling, and reaching
• Ability to lift 50 pounds using the buddy system.Mustwearsafety-lift belt when lifting 50 lbs. or more, or when assigned repetitive lifting of over 20 lbs.
• Must wear safety cuttingglovewhen using knives and equipment blades
• Exposure to chemicals and use incompliance with OSHA guidelines
• Shared workspace
• Commercialkitchen utensils and equipment
• Ability to work flexible work schedule of various shifts to include days,nights, weekends and holidays
• Regular attendance at work is an essential job function
  
  

Here's Where You'll Work

Colorado SpringsOlympic& ParalympicTraining Center

Here's Some More Information You Need To Know

• Hiring pay range: $17.74 - $19.50 per hour
• This Full-Time, Non-Exempt position is intended to work 40 hours per week.
• Bonus: This position will be eligible for the Annual Incentive Award Program, which has a 5% target. The USOPC may change or eliminate this program at any time at its sole discretion.
• Benefits: This position will be eligible for USOPC benefits. You can view a summary here.