Retail Operations Chef - ATT

Colorado State University; Fort Collins, Northern (CO, KY); Hybrid; USD 65,000 - 70,000; Full time

Job summary

Colorado State University is hiring an Retail Operations Chef to lead day-to-day food production for multiple outlets, catering, and Braiden Dining Center, ensuring quality and cost control. The role emphasizes safety, staff supervision, and adherence to recipes.

The position requires managing inventory, ordering, and training staff, with focus on high-volume operations and sustainability initiatives in a fully on-site setting.

Qualifications

• Degree or equivalent experience in culinary arts or hospitality.
• HS diploma with four years of dining services experience in a commercial kitchen.
• Two years of progressive supervision and leadership in food service.
• Experience with multiple cooking styles and diverse cuisines.

Responsibilities

• Direct and support day-to-day food production for multiple outlets, catering, and dining center.
• Write/update/standardize large- and small-batch recipes using the menu system.
• Use the system to place orders, manage inventory, and monitor production levels.
• Ensure food safety/sanitation compliance through inspections, training, and documentation.
• Supervise, train, schedule, and evaluate staff.
• Monitor unit performance, reduce food waste, and support sustainability initiatives.

Skills

Staff supervision

Food safety

Menu management

Culinary diversity

Education

Culinary Arts degree

High School Diploma or GED

Tools

Menu management system

Inventory software

Mobile ordering platforms

Job description

## Retail Operations Chef - ATTApply: Fully in-person/on-site: Fort Collins, CO: Full time: Posted Today: R2026107384# Job Description## Position Summary:The Retail Operations Chef for is responsible for producing high-quality food for multiple retail operations, catering, and an athletic training table housed in Braiden Dining Center by managing the quality and quantity of meals produced and controlling food, labor, and supply costs through proper ordering, receiving, and allocation of resources. The position will serve in a supervisory role by managing and training kitchen staff. They are responsible for ensuring complete staff compliance with established recipe-related procedures. This position also promotes safety, sanitation, and accident prevention by managing daily operations. ## Full Consideration Date:This posting will remain open until filled. ## Housing & Dining Services:Please visit https://hr.colostate.edu/prospective-employees/our-people/ to learn about joining Housing & Dining Services (HDS) as one of the largest departments on campus and is responsible for the management, finance, administration, and program development of all University housing facilities, including residence halls, university apartments, and Mountain Campus.## Essential Job Duties:* Direct and support the day-to-day food production for multiple retail outlets, catering, and Braiden Dining Center, ensuring compliance with state, federal, and University rules and regulations.* Write, update, and standardize large- and small-batch recipes using the menu management system.* Utilize the menu management system to place orders, manage inventory, and monitor production levels.* Ensure compliance with food safety and sanitation standards through routine inspections, training, and documentation.* Supervise, train, schedule, and evaluate staff.* Monitor unit performance, quality control, food waste reduction efforts, and sustainability initiatives. ## Conditions of Employment:* Pre-employment Criminal Background Check (required for new hires).* Pre-employment Physical.* Valid Driver’s License.* Essential Services Designation. ## Minimum Qualifications:Minimum Required Degree:* Degree from an accredited college, university, or academic institution with a major or minor that emphasized business and/or hospitality, or a related field associated with the duties of the position; **OR*** High School Diploma or GED with Four full-time years of dining services experience working in a commercial kitchen. Minimum Years of Experience and/or Skills:* Two years of progressive supervision and leadership experience in food service.* Experience with multiple cooking styles and diverse cuisines. ## Preferred Qualifications:* Degree in Culinary Arts.* Experience in a high-volume food production and service operation serving at least 250 customers per meal.* Possess two full years of full-time oversight of a staff of 10 people or more.* Experience with mobile food ordering platforms.* Demonstrate working knowledge of food ordering, menus, and inventory management software.* Experience training employees on food production and/or customer service.* Experience in food production positions.* Experience managing student employees.* Possess a current ServSafe certification or equivalent## Application Instructions:To apply, please upload a cover letter and resume that clearly outline your work experience, education, certifications, and any other relevant information demonstrating how your qualifications align with the required and preferred qualifications listed in the posting. Because the application system does not provide a separate cover letter upload field, both documents must be uploaded under the section labeled **\"Resume.\"** Multiple document uploads are accepted, and applicants may upload their cover letter and resume as separate files.# Salary Range$65,000 - $70,000# Required Application DocumentsTo apply, please upload the following applicant documents. Ensure your materials fully address the required and preferred job qualifications of the position. Please note, applicants may redact information from their application materials that identifies their age, date of birth, or dates of attendance at or graduation from an educational institution.Cover Letter, Resume/CV