Silver Cliff Ranch
Dining Services Manager/Head Cook
Silver Cliff Ranch, Nathrop, Colorado, United States, 81236
Dining Services Manager / Head Cook – Silver Cliff Ranch
Summary:
The Food Services Manager/Head Cook will plan, direct, and supervise food service operations at Silver Cliff Ranch, providing three nutritious, cost‑effective meals and snacks daily for up to 277 guests while following Colorado Department of Health regulations. Responsibilities cover all aspects of food preparation, kitchen cleanliness, inventory management, staff supervision, and budget oversight.
Pay Range $26‑$30 per hour
Essential Functions & Responsibilities
Oversee inventory and ordering of food, equipment, and supplies; arrange routine maintenance, sanitation, and upkeep of kitchen, equipment, and facilities.
Maintain exacting standards of cleanliness, sanitation, and safety; supervise staff to meet these standards.
Clean and maintain all food‑service areas, including kitchen, dining hall, storage, and kitchen recycling.
Inspect equipment and coordinate necessary repairs.
Promote practices that reduce waste, reuse items, and recycle whenever possible.
Manage daily operations of food and dining service, ensuring efficient service and proper meal preparation.
Collaborate with guest leadership to create menus that meet group preferences and dietary requirements.
Plan nutritionally balanced meals, snacks, and pack‑out foods; prepare foods to accommodate special dietary needs.
Direct kitchen staff to ensure safe and efficient preparation and service of meals.
Manage the Assistant Cook and seasonal staff to run the kitchen safely, efficiently, and cost‑effective.
Meet regularly with the Executive Director on kitchen operations and personnel management.
Maintain a positive, respectful, and cooperative kitchen culture.
Participate in team meetings, training sessions, and performance appraisals.
Hire and train kitchen staff in collaboration with the Executive Director.
Maintain payroll records and assist in budget development for all food service needs.
Oversee the food line item in the annual budget, ensuring expenses stay under budget while delivering high‑quality meals.
Execute tasks assigned by the Executive Director.
Qualifications
High school diploma or equivalent (required).
Associate’s degree or 2+ years of college coursework (preferred).
Minimum 6 months experience as cook, assistant chef, or related cooking role for large groups.
Experience managing inventory, budget, and supervising multiple personnel.
Certified Food Protection Manager or willingness to obtain certification before start date.
Preferred: 2+ years as cook/assistant chef, preferably at a resort, camp, or similar facility.
Knowledge of state health regulations and food safety standards.
Ability to lift and carry 50 pounds safely.
Strong organizational, communication, and customer service skills.
First Aid and CPR certification (or willingness to obtain).
Current licenses and certificates required for the position; pass pre‑employment drug and background checks.
English speaking and writing proficiency.
Measurable Deliverables
Maintain sanitary conditions in food‑service areas that meet or exceed all licensing requirements.
Operate kitchen equipment and report malfunctions promptly.
Develop and maintain Standard Operating Procedures (SOPs) for all kitchen operations.
Create a high‑quality culinary experience tailored to the ranch’s environment.
Annual pass of county environmental health inspection with timely corrections of any findings.
Track and analyze food inventory, expiration dates, equipment use, and service records.
Schedule and facilitate all required health inspections.
Implement safety protocols for emergency situations.
Work evening, weekend, and holiday shifts as required.
Maintain confidentiality of all program operations and service population information.
Adhere to professional and ethical standards, including dress code compliance.
Credentials, Skills & Abilities
Standard of food preparation and kitchen procedures knowledge.
First Aid and emergency assistance capabilities.
Current work‑eligibility status and ability to obtain necessary visas, if applicable.
Strong cultural competence and sensitivity to diverse populations.
Excellent written and verbal communication skills.
Proficiency in basic arithmetic and computer literacy.
Ability to work independently and as part of a multidisciplinary team.
Willingness to learn and adhere to Silver Cliff Ranch policies and procedures.
Openness to taking on responsibilities beyond traditional duties as a core team member.
EEO Statement In accordance with Title VII of the Civil Rights Act of 1964 and other applicable federal and state laws (including ADEA and ADA), Silver Cliff Ranch is committed to equal employment opportunity. All employment decisions are based on qualifications, merit, and business needs. Applicants must be authorized to work in the U.S.; the ranch cannot sponsor work visas at this time.
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The Food Services Manager/Head Cook will plan, direct, and supervise food service operations at Silver Cliff Ranch, providing three nutritious, cost‑effective meals and snacks daily for up to 277 guests while following Colorado Department of Health regulations. Responsibilities cover all aspects of food preparation, kitchen cleanliness, inventory management, staff supervision, and budget oversight.
Pay Range $26‑$30 per hour
Essential Functions & Responsibilities
Oversee inventory and ordering of food, equipment, and supplies; arrange routine maintenance, sanitation, and upkeep of kitchen, equipment, and facilities.
Maintain exacting standards of cleanliness, sanitation, and safety; supervise staff to meet these standards.
Clean and maintain all food‑service areas, including kitchen, dining hall, storage, and kitchen recycling.
Inspect equipment and coordinate necessary repairs.
Promote practices that reduce waste, reuse items, and recycle whenever possible.
Manage daily operations of food and dining service, ensuring efficient service and proper meal preparation.
Collaborate with guest leadership to create menus that meet group preferences and dietary requirements.
Plan nutritionally balanced meals, snacks, and pack‑out foods; prepare foods to accommodate special dietary needs.
Direct kitchen staff to ensure safe and efficient preparation and service of meals.
Manage the Assistant Cook and seasonal staff to run the kitchen safely, efficiently, and cost‑effective.
Meet regularly with the Executive Director on kitchen operations and personnel management.
Maintain a positive, respectful, and cooperative kitchen culture.
Participate in team meetings, training sessions, and performance appraisals.
Hire and train kitchen staff in collaboration with the Executive Director.
Maintain payroll records and assist in budget development for all food service needs.
Oversee the food line item in the annual budget, ensuring expenses stay under budget while delivering high‑quality meals.
Execute tasks assigned by the Executive Director.
Qualifications
High school diploma or equivalent (required).
Associate’s degree or 2+ years of college coursework (preferred).
Minimum 6 months experience as cook, assistant chef, or related cooking role for large groups.
Experience managing inventory, budget, and supervising multiple personnel.
Certified Food Protection Manager or willingness to obtain certification before start date.
Preferred: 2+ years as cook/assistant chef, preferably at a resort, camp, or similar facility.
Knowledge of state health regulations and food safety standards.
Ability to lift and carry 50 pounds safely.
Strong organizational, communication, and customer service skills.
First Aid and CPR certification (or willingness to obtain).
Current licenses and certificates required for the position; pass pre‑employment drug and background checks.
English speaking and writing proficiency.
Measurable Deliverables
Maintain sanitary conditions in food‑service areas that meet or exceed all licensing requirements.
Operate kitchen equipment and report malfunctions promptly.
Develop and maintain Standard Operating Procedures (SOPs) for all kitchen operations.
Create a high‑quality culinary experience tailored to the ranch’s environment.
Annual pass of county environmental health inspection with timely corrections of any findings.
Track and analyze food inventory, expiration dates, equipment use, and service records.
Schedule and facilitate all required health inspections.
Implement safety protocols for emergency situations.
Work evening, weekend, and holiday shifts as required.
Maintain confidentiality of all program operations and service population information.
Adhere to professional and ethical standards, including dress code compliance.
Credentials, Skills & Abilities
Standard of food preparation and kitchen procedures knowledge.
First Aid and emergency assistance capabilities.
Current work‑eligibility status and ability to obtain necessary visas, if applicable.
Strong cultural competence and sensitivity to diverse populations.
Excellent written and verbal communication skills.
Proficiency in basic arithmetic and computer literacy.
Ability to work independently and as part of a multidisciplinary team.
Willingness to learn and adhere to Silver Cliff Ranch policies and procedures.
Openness to taking on responsibilities beyond traditional duties as a core team member.
EEO Statement In accordance with Title VII of the Civil Rights Act of 1964 and other applicable federal and state laws (including ADEA and ADA), Silver Cliff Ranch is committed to equal employment opportunity. All employment decisions are based on qualifications, merit, and business needs. Applicants must be authorized to work in the U.S.; the ranch cannot sponsor work visas at this time.
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