Retail Kitchen Chef & Operations Lead

Colorado State University; United States; On-site; USD 65,000 - 70,000; Full time

Benefits offered by this job

Benefits package

Employee discounts

Job summary

Colorado State University is seeking a Retail Operations Chef to manage daily production for multiple outlets and Braiden Dining Center, ensuring quality and cost controls in staffing, ordering, and inventory. You will lead training, supervise staff, and enforce food safety standards across operations.

The role emphasizes recipe standardization, menu management, and continued improvement in waste reduction and sustainability within Housing & Dining Services.

Qualifications

• Minimum: degree in business/hospitality or related field, or HS diploma with four years of dining services experience.
• Two years of progressive supervision in food service.
• Experience with diverse cuisines and high-volume production.
• ServSafe certification preferred.

Responsibilities

• Direct and support day-to-day production for multiple outlets and Braiden Dining Center.
• Write and standardize recipes using the menu management system.
• Place orders, manage inventory, and monitor production levels.
• Ensure food safety and sanitation through inspections and training.
• Supervise, train, schedule, and evaluate staff.
• Monitor unit performance, reduce food waste, and support sustainability.

Skills

Staff supervision

Food safety

Inventory management

Menu management systems

Training staff

Cost control

ServSafe certification

Education

Culinary or hospitality degree

HS diploma with dining services experience

Tools

Menu management software

Inventory software

Mobile ordering platforms

Procurement/ERP systems

Job description

Colorado State University is seeking a Retail Operations Chef to manage daily production for multiple outlets and Braiden Dining Center, ensuring quality and cost controls in staffing, ordering, and inventory. You will lead training, supervise staff, and enforce food safety standards across operations.

The role emphasizes recipe standardization, menu management, and continued improvement in waste reduction and sustainability within Housing & Dining Services.