Chef Jobs in Boulder, CO

Seasonal (Seasonal) Steamboat- Ski Town, U.S.A. ® is known as the friendliest mountain destination on the planet, thanks to our western heritage and welcoming staff. We pride ourselves on hiring the best employees and providing the best experience in the industry. Our culture is supportive, challenging, passionate and committed and we believe that diversity makes us stronger. We are looking for unique individuals who exemplify these qualities and care about each other, our mission, our environment, and our communities. BESIDES WORKING SOMEWHERE AWESOME, WHAT'S IN IT FOR YOU? Free Alterra Mountain Pass for all eligible employees and eligible dependents for winter and summer, and a free IKON Pass to eligible employees* Discounted skiing and riding for friends and family of eligible employees* Vacation and Sick Time policies for eligible employees* to rest, relax and recharge Generous discounts on outdoor gear, apparel, rental cars, etc. Medical, dental, vision, life, AD&D, short term & long-term disability insurance, EAP, HSAs, FSAs, and more for Year Round, Flex Year Round, & Season-to-Season Employees. Apex-MEC (minimum essential coverage) plan available to all seasonal employees without an offer of major medical coverage. This plan helps cover preventive visits, urgent care visits, Free Telehealth, Limited Hospitalization, Prescription Drug Benefits and Free Multilingual Behavioral Health. 401(k) plan with generous company match Discounted tuition with partner online university for all Alterra Mountain Company employees to further their education Paid parental leave of up to 6 weeks for eligible employees* Free regional bus pass *Click HERE for more information on our employee benefits! For information on Steamboat Ski & Resort Corporation's Social Responsibility work including our Diversity, Equity, & Inclusion actions, please see our webpage at ************************************ To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations. POSITION SUMMARY This summer season the Steamboat Grand Hotel is in need of an experienced banquet sous chef. Associates degree in culinary arts and/or 3 years of relevant professional cooking experience in resort or high-end facilities. At least 1 year experience as sous chef, chef or kitchen manager in a supervisory capacity is required. Resume required, cover letter recommended. ESSENTIAL DUTIES Culinary leader with prior management / supervisory experience. Requires broad, in-depth knowledge and culinary skills in food preparation, cooking and presentation. Able to effectively manage, train and give direction to kitchen staff. Responsible for cost and quality control, managing labor and ongoing sanitation practices. Manage a shift in any restaurant or banquets Mastery of all ingredients and prep required for all menu items. Assist in the creation, usage, and follow through of prep lists including pars. Advanced knife skills. Moves at an efficient and fast pace. Knife cuts are consistent and accurate. Able to train and teach others about knife skills and safety. Prepares station guides and ensures each station is set to standard Monitors and enforces all stations, walk-ins and storage areas for proper labeling and rotation of product. Address violations accordingly. Supervise the cleaning and organizing of all storage areas. Complete Food Handler and Allergen training. Ensure compliance with established health and safety procedures. Report all observations of damaged/ dangerous equipment. Conduct and record time and temps at station. Has awareness of storage areas, labeling and dating. Where applicable ensure that HAACP Principles are followed. Ensuring that daily temperature logs are completed and filed Takes direction from Chef and outlet managers. Conduct training as determined by management, for staff. Supervise, coordinate and participate in the daily operations of all restaurant kitchen facilities. Assist Chef in the supervision of kitchen staff. Responsible for and supervises Cooks 1-4 in regards to food handling including: rotation and sanitation. Assist Chef with food ordering and able to place food orders in the Chefs absence. Operate computer system, email, purchasing guides, receipt log, chef's daily log and notes. Actively participate in end of period food inventory counts with Chef. Meet and exceed all budgetary goals in regards to Cost of Goods. Basic understanding of food cost control methods and cost vs. sales relationship. Actively participate in daily food waste and transfer logs. Meet and exceed all budgetary goals in regards to labor expense. Basic understanding of relationship between costs and revenue. Participate in scheduling and labor forecasting with Chef. Plan and develop with Chef, all menus for outlets and all specialty menus. Research, develop, modify and test recipes. Compliance with all company policies and procedures as well as any regulatory requirements Perform other duties, as assigned REQUIRED QUALIFICATIONS Associates degree in culinary arts and/or 3 years of relevant professional cooking experience in resort or high-end facilities. At least 1 year experience as sous chef, chef or kitchen manager in a supervisory capacity is required. Must be able to manage a shift in any restaurant or banquet Must be able to work all stations in kitchen Must be able to adhere to Steamboat Culinary Guidelines Expected to interact and maintain positive relationships with guests, co-workers, and management consistent with Steamboat Ski & Resort Corp's Service Excellence standards The base hourly pay range below represents the low and high end of the Steamboat Ski & Resort Corporation's hourly pay range for this position. Actual pay will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Steamboat Ski & Resort Corporation's total compensation package for employees. Other rewards may include many region-specific benefits. Steamboat area base hourly pay range: $26.00 - $29.00 per hour PHYSICAL REQUIREMENTS Must be minimum 18 years of age Must be able to stand for long periods of time Must be able to lift and carry up to 50 lbs. Must read, write, and speak fluently in English The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, and operate a computer and other office productivity machinery. WORKING CONDITIONS Indoor/Outdoor: While performing the duties of this job, the employee may be exposed to harsh and varying outside weather conditions. Hazardous Materials/Noise: The noise level in the workplace is usually moderate. This is not an exhaustive list of all functions and responsibilities that an employee may be required to perform in this position. Steamboat Ski & Resort Corporation and its affiliates reserve the right to modify, increase, decrease, suspend, and or eliminate any of the essential duties and/or the position in its entirety. Application Deadline: Recruiting timelines vary by position, however, all Steamboat Ski & Resort Corporation positions accept applications for a minimum of 4 days from the posting date listed above. This position is open and still accepting applications. This job description is not an express or implied contract, guarantee, promise, or covenant of employment for any set term or duration, or for termination only for cause. Employment with Steamboat Ski & Resort Corporation or any of its affiliates is "at will" meaning either party may terminate the employment relationship at any time with or without cause and with or without notice. This position is located in Colorado, and the work is primarily in Steamboat Springs, CO and, as such, employment in this position is subject to the labor and employment laws of the state of Colorado. Steamboat Ski & Resort Corporation and its affiliates are equal opportunity employers and maintain drug-free workplaces. All employees and candidates are reminded that Steamboat Ski & Resort Corporation and its affiliates adhere to all applicable labor and employment laws, and State, County, and City-specific labor and employment regulations, where applicable.

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Assisting in Leading Kitchen Operations for Property • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. The salary range for this position is $93,000 to $127,000 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account, flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law. The application deadline for this position is 28 days after the date of this posting, April 3, 2025. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Title: Executive Chef Department: Food & Beverage Reports to: General Manager or Executive F&B Director FLSA Status: Exempt Scope: Direct and coordinate activities of the culinary department, lead the culinary team and maintain established operational standards and maximize profits. Primary Responsibilities: Ensure compliance with the national programs such as Menu Program, Approved Product List and Inventory procedures. Responsible for selection, development and retention of talented culinary staff. Ensure financial targets are being met and appropriate accounting procedures and monthly financial reviews are being followed consistently. If financial targets are not being met, provide an analysis of the problem and determine a specific plan of action. Observes and coaches workers in the daily operation of the kitchen to ensure quality and timeliness of product. Review guest and member surveys and feedback and determine appropriate plan of action if appropriate. Engineer all menus items to ensure quality and proper margins. Create and execute short term and long term operational and financial plans for the department to improve quality and financial results. Ensure kitchen is clean and sanitary and is in compliance with all federal, state and local laws. Creates menus as needed for events, custom events, daily features and so on. Identify and communicate successes and best practices to Regional Chef and/or VP Food & Beverage to help improve quality and financial results across the company. Maintains constant communication between departments and keeps other departments informed about special programs and events. Qualifications: Previous experience in a Chef leadership role High school diploma or equivalent required. Bachelor's degree, Culinary degree or certificate preferred. Strong attention to detail, planning and organizational skills Experience supervising others and leading a team Strong verbal and written communication skills Working Conditions: Will often be required to work nights, weekends and holidays. Certification and/or License Requirement: Food service permit as required by local or state government agency. ServSafe certification must be obtained within 30 days of hire. Physical / Cognitive Activities: This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations. The major responsibility in this position is to direct the operations in the culinary departments. A majority of time will be spent moving about the kitchen, handling various products and utensils, lifting of up to 50 pounds and interacting with staff and outside contacts. Communication skills are used a significant amount of the time when interacting with guests or staff members and when giving instructions A significant portion of time will be spent reviewing budgets, revenues, inventories and requisitions, requiring a great deal of reasoning and thinking skills. Since the employee in this position oversees several employees, a vast amount of time is spent utilizing problem solving, reasoning, motivating and training abilities. Mathematical skills such as profit/loss concepts, percentages, and variances are used often. Pay Range: $75,000 - $115,000 Team Member Lifestyle Perks! Medical, mental health, dental and vision insurance Life Insurance Accident & Critical Illness Insurance Pet Insurance Paid time off 401(k) plan and match Holiday pay Food & Beverage discounts throughout portfolio Free Golf at home club/ Discounted Golf throughout portfolio Free Tennis at home club/ Discounted Tennis throughout portfolio Employee assistance program Career Growth Flexible Schedules Development Opportunities Perks may be subject to employee contribution and vary based on eligibility & location Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.

Benefits: 401(k) Bonus based on performance Competitive salary Dental insurance Employee discounts Flexible schedule Health insurance Opportunity for advancement Paid time off Profit sharing Training & development Vision insurance Wellness resources The Post Boulder/Velvet Elk Lounge is looking for a talented, driven and enthusiastic CHEF. We expect you to: Be the Chef. Act like the Chef. Have the pro skills and acumen to lead a team, build culture and execute consistently delicious food. Be unwaveringly particular about the highest standards of quality, consistency, flavor, plating and flat-out deliciousness. Surpass sales and COGS. Enhance a strong team and build it stronger. Be efficient and clean and lead us to greatness! If you are passionate about living these values and leading a team of Culinary enthusiasts to do the same, come join the Family! The Post is a gathering place for the community, born from a love of fried chicken and a thirst for great beers. We provide the place and the reason to get friends and family together, throw down, kick back, laugh, indulge and smile. Check us out: ************************** Velvet Elk Lounge (next door, same kitchen) was born from the desire to create a small, funky, live music venue in Boulder where you can get a proper cocktail, flavorful dishes, and listen to great, local music. In the absence of live performances, patrons can enjoy DJ sets, open mic sessions, vibrant dance parties, and a variety of other engaging events. Check us out: *********************** What you can expect: Competitive Salary ($80,000+) 3 Weeks Paid Time Off Profit Share and quarterly bonus Medical, Dental & Vision Insurance Life and AD&D Insurance Company Sponsored 401k Long Term Disability Insurance Employee Assistance Program Big Red F Restaurants Dining Discount Annual Education / R&D Budget This to be the best job you've ever had! What we expect: Minimum of 3 years in a food preparation supervisory position and/or Minimum of 3 years in a hotel, catering and/or banquet services supervisory position Enhanced finance skills with an understanding of weekly budgets, P&Ls, costed menus and schedules Working knowledge of POS/Toast, Accounting/Invoicing Software, Scheduling Software, Excel (spreadsheets), Google Suite and Electronic Order Entry ServSafe Manager Certified (we'll provide training!) Physical Demands: Be able to work in a standing position for long periods of time (up to 10 hours). Ability to travel, manage and execute all offsite catering events Be able to reach, bend, stoop and frequently lift products and equipment up to 50 lbs. Must have the stamina to work at least 50 hours per week. Available to work nights, weekends and holidays. Workplace hazards might include very hot equipment, hot oil, knives, slicers and potentially slippery surfaces Equal Opportunity Employer: Your sexual, religious and political preferences are of no concern to us. Your humanity, kindness and ability to do your job better than anyone on the planet is what we are concerned with. Who we are: We are a collective of locally owned and fiercely independent restaurants and bars rooted in Boulder, Colorado. Our Mission: We Serve Delicious and Memorable Hospitality - OUR HOSPITALITY IS EVERYTHING WE DO Our Values: We are committed to the happiness of our guests, the success of our team, and the connection to our communities. Our Purpose: We are dedicated to creating outstanding memories and experiences for our guests around eating and drinking. *************** Compensation: $80,000.00 - $85,000.00 per year Big Red F is in the business of PEOPLE. The people we work with and the people we welcome into our restaurants everyday - be it our guests, delivery drivers or visitors that walk through our front or back doors. Our continued success and longevity is due to the many unique, funky, authentic, righteous, passionate, amazing, hummmm-ble, honest, hard-working and dedicated PEOPLE who have worked within our walls and under our roofs since 1994. So you're curious about what it's like to carry that torch and continue this legacy? Whether you are with us for a season, a year, or become one of the many, many people who have been family for 10, 15 and 20 years and beyond, the collective commitment of our teams in these restaurants is crucial to our success. We will lead, teach, laugh, struggle, win, learn and grow together, always knowing that we are only as good as our PEOPLE choose to make us. Every time the doors are unlocked, we strive to make good on the promises we make to each other and every one of our guests, which are: Great food and drinks. Truly memorable, intelligent, gracious, well dressed hospitality. Phenomenal, one of a kind, storied, respected and welcoming restaurant homes for our PEOPLE Clean and spotless, well run and proud kitchens. Charming and inviting, appropriately lit, well tuned and enjoyable dining rooms

Castle Pines Golf Club is a nationally ranked private golf club located in Castle Rock, Colorado. Positioned among the top 50 golf clubs in the United States, we pride ourselves on providing The Best Day of Golf in America and an overall exceptional caliber of service and experience for our Members and their guests. Position Responsibilities: Prepare a wide variety of goods from scratch such as breads, cookies, cakes, pies, ice creams and chocolates following traditional and modern recipes. Prepare goods for various presentations including plated desserts, buffets, and private catering. Complete daily prep lists and adhere to timetables required for daily baked items, ensuring that all goods are available and ready for service. Decorate pastries using a wide variety of icings and toppings to ensure all items are beautifully finished. Ability to view ingredients and completed recipes to ensure only the highest quality products are used and provided to our Members and guests. Complete daily checks of frozen/fresh par items and ingredients and communicate with the appropriate team members when ingredients are low so that new orders can be placed. Utilize time management skills to make new par items as needed throughout the day. Complete tasks in a clean and safe manner adhering to all food handlers guidelines. Participate in daily/weekly/monthly cleaning tasks including, but not limited to, dishwashing, wiping down and sanitizing work surfaces, cleaning stock shelves, fridges and freezers. Collaborate and assist the Pastry Chef to create and execute fresh, exciting dessert options for our monthly menus. Provide assistance in other areas of the kitchen when needs arise. Assist the Pastry Chef in supervising the Bakery and Pastry Cooks if needed, ensuring all food items are prepared to CPGC standards (set by the Executive Chef and Pastry Chef). Assist in maintaining daily mise en place par levels, based on forecasted covers for ala carte dining and banquets. Maintain a sufficient supply of available prepared items to meet anticipated demands and ensure that all prepared items are stored in a manner that maximizes their shelf life. Maintain an adequate supply of all food items used in the Bakery. Assist the Pastry Chef in maintaining standards of cleanliness and dessert quality. Benefits include: Eligible to participate in the Employee Bonus Program. May be eligible for health benefits including Medical, Dental and Vision. May be eligible for 401(k) with company match. Paid Sick Time. Castle Pines Golf Club is an equal opportunity employer, and we strive to hire a diverse workforce that shares our vision of setting the standard of excellence in golf experience. We have worked hard to cultivate a family-feel culture that is supportive and inclusive of all team members. Requirements Previous baking experience required. Ability to work as part of a team or individually as needs of the business dictate. Strong time management skills and self-driven to complete tasks in a timely manner. Ability to work early mornings, evenings, nights, weekends and holidays when needed. Ability to stand on your feet for 90% of the workaday and ability to lift up to 50Lb. Basic knowledge of ingredients, piping, and writing with icings and chocolate. Ability to complete simple math quickly and accurately. Must have or be able to obtain a SERVSafe certificate. Must possess knowledge of all aspects of pastry production to include but not limited to, pastries, breads, sweets, ice cream, fillings and toppings, including design, creation and execution of dessert menus, pastries and specialty/wedding cakes. Demonstrate leadership abilities to encourage elevated performance and set a positive example to enhance the standards of excellence within the Bakery. Applications will be accepted until May 1, 2025, or until the position is filled. Salary Description $23.00 - $28.00 per hour

For over 25 years, Water Grill has sated the palates of seafood lovers in Southern California. Hailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness. Here's What We'll Bring To The Table for Executive Chef/Chef: Competitive Salary: $105,000 - $125,000 based on experience + realized bonus Paid Vacation and Sick Days Dining Discount for you and up to 5 guests 401k with a Match Education Reimbursement Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account Our Chefs are held at a high standard with clear expectations to be the leader of the restaurant, the ambassadors of our product and the executor of our hospitality. As the Executive Chef, you will be partnered with the General Manager and serve as an integral member of our leadership team. You will be the expert on kitchen operations from ordering, to troubleshooting variances, to developing the line cooks, prep cooks, and dishwashers. You will be responsible for maintaining our high quality product, the integrity of our kitchen systems, and the financial well-being of the back of the house. Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 30 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts. Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful Chef with us is “standards-driven” and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues. Essential Responsibilities: Complete opening and closing duties as assigned to set up the day for success. Creating prep lists for all kitchen crew. Support the preparation of all food items for meal period and next service. Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas. Trouble shoot any deficiencies of food items and/or any maintenance needs or safety hazards. Develop all kitchen crew for cross training and promotion. Lead all roll out programs to the menu, seasonal items, and recipe changes. Write/Approve the schedule for Kitchen crew by forecasting business trends, outside elements, performance measures Monthly End of Period inventory (all kitchen) Interface and communicate with RCP/GM on financial responsibilities and results Ensures that all food products meet company recipe specifications for preparation and quality. Inspects and approve dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation. Interface and communicate with RCP/GM on recipe adherence Creates and is responsible for execution of corrective action plans for kitchen. Interviews and selects new kitchen crew Conducts annual performance reviews on kitchen crew and Sous Chef Interacts with Guests - table visits, complaints, special requests Leads and is responsible for MIT training (classroom) Leads all kitchen crew meeting Essential Skills/Experience: Minimum of 21 years of age. 4 years kitchen management experience in a high-volume, full service, restaurant (annual sales over $8M) High school graduate. Culinary training. Ability to analyze financial reports. Ability to communicate verbal and written English with Guests, management and co-workers. Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items. Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation. Ability to lift up to 40 lbs., 10-20 is typical Ability to carry up to 120 feet Ability to reach up to 6 feet, 4 is typical Ability to work off counter heights of 36 - 42 inches Ability to move through 24 inch aisles and spaces as small as 12 inches

Why us? Toro by Richard Sandoval, located within the elegant Hotel Clio A Luxury Collection Hotel by Marriott, is a vibrant dining destination offering a modern twist on classic Latin cuisine. This stylish restaurant brings the bold flavors of Latin America to the heart of Denver, where guests can enjoy a range of exquisite dishes paired with crafted cocktails in an inviting and sophisticated atmosphere. Toro's warm ambiance and elevated menu make it the perfect place to gather with friends, family, or colleagues to savor creative dishes that celebrate the rich culinary traditions of Latin culture. Chef Richard Sandoval is a global pioneer in contemporary Latin cuisine. His career as a chef, restaurateur and entrepreneur also includes serving as a television personality, cookbook author, brand ambassador and philanthropist. He is internationally acclaimed for his innovative approach in combining Latin ingredients with modern culinary techniques to create award-winning flavors that span over 4 continents. Sage's vision is to be recognized by our customers as the best in our business by ensuring a culture that “makes the ordinary extraordinary!” The ideal candidate should champion this culture in every touchpoint of our business-from our associates and guests to the owners and communities we serve. The service and courtesy you extend will help cultivate a healthy and productive culture, where excellence is our standard. Join us and be part of a team that prides itself on making every experience memorable! Job Overview Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsibilities Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas. Recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints. Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product. Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate. Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner while adhering to brand standards. Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives. Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality. Ability to work with other hotel departments and fulfill all administrative duties required. Execute and promote the Accident Prevention Program to minimize liabilities and related expenses. Qualifications Education/Formal Training More than two years of post-high school education, but less than a degree from a four-year college. Experience Experience required by position is five to ten years of employment in a related position with this company or other organization(s). Knowledge/Skills Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Requires oral and written communication skills in English, and bilingual in Spanish not required, but preferred. Must have moderate hearing to communicate with employees and to hear machinery, for safety reasons. Must have excellent vision, for safety reasons. Must have moderate speech communications skills to communicate with other employees. Must have excellent comprehension and literacy to read and write, as well as analyze to fulfill budget and other responsibilities. Must have moderate computer skills to fulfill administrative duties. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Lifting objects, 30-35 pounds, 3 to 5 times during the course of the shift (i.e. top round, prime rib, frozen boxes). Carrying, (ranging from clipboard to food products to small equipment). Kneeling during times of inspections for proper cleanliness and monitoring daily to weekly, as well as during lifting. Full mobility is required to consistently inspect and monitor the kitchen environment. Continuous standing -while expediting, or cooking or inspecting. Anywhere from brief periods (15 minutes) to longer periods (1 hour). At least 50% of the day. Environment Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees. The application period will be open for approximately 30 days or until a suitable candidate is identified. We encourage qualified individuals to submit their applications within this timeframe. Benefits Medical, dental, & vision insurance Unlimited paid time off Eligible to participate in Sage's bonus plan Health savings and flexible spending accounts Basic Life and AD&D insurance Eligible to participate in the Company's 401(k) program with employer matching Employee Assistance Program Tuition Reimbursement Great discounts on Hotels, Restaurants, and much more. Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral. Salary USD $80,000.00 - USD $90,000.00 /Yr.

Linger is looking for an Executive Chef. Linger delivers a torrent of flavors inspired by makeshift kitchens and streetside nooks around the world. An exciting opportunity to try a diverse array of ingredients, cooking techniques and flavor profiles. Housed in a former mortuary, the decor layers macabre remnants with posh details in a window-flanked space overlooking the charming Lower Highland neighborhood. The drink menu features sips and seasonings as savory as the dishes with which they're paired. While the rooftop patio-outfitted with 1975 GMC RV as bar and repurposed food truck as kitchen- beckons patrons towards adventure. Employee Benefits: -Medical, Dental, and Vision insurance available (eligibility after 30 days) -Life insurance -401k with 4% safe harbor match -JOON wellness benefit (eligible after 6 months) -ESOP Share Vesting with Tenure (**See Below) -PTO and Paid leave -Employee Meal Stipend -Family meal Annual Salary Range - $90,000 - $110,000 Linger is part of Edible Beats (ediblebeats.com) restaurant group. Edible Beats and its sister restaurants (El Five, Linger, Root Down, Vital Root, and Ophelia's Electric Soapbox) are 100% Employee Owned (ESOP aka. Employee Stock Ownership Plan). Along with some of Denver's most forward-thinking concepts and sustainably-sourced cuisine, the key to Edible Beats' success is a team of passionate, collaborative, and energetic professionals that value connectedness and the desire to constantly evolve. **Q: What is an ESOP (Employee Stock Ownership Plan)? **A: ESOP means all employees are given ownership interest of the company in the form of company shares. There is no financial commitment from employees to own shares, All shares are earned and distributed to employees based on tenure, compensation and other rules and regulations. We are seeking manager candidates with a broad background in service styles and concepts, that are vested, career-minded, and looking for their next level; who share the thrill of taking part in the continued success, growth and evolution of a restaurant & company that is well established in Denver's emerging food, beverage, and entertainment scene. Candidates must demonstrate integrity in all areas, both personal and professional; and you will be asked to help maintain & evolve a culture of trust and dependability among the staff. Requirements Qualifications: Support the Operations Chef in the daily operations of the restaurant Oversee labor and food cost for back of house Maintain the established EB culture Ensure write-ups are documented and distributed accordingly Assist with conducting reviews on a timely basis Lead by example in the kitchen and demand the same from all BOH staff. Organize and maintain the systems for recipes and costing, both Meez and R365 in a timely manner. Update relevant prep lists and order guides to ensure proper production and ordering is taking place. Assist with menu development, costing, recipe writing and other administrative tasks regarding food specials as well as the seasonal changes of the menu. Support the General Manager with all kitchen related repairs and maintenance. Ensure that daily line taste and checks are happening prior to every service. Correct and coach when necessary. Assist the Operation Chef with the distribution of all relevant information: Product Mix Roster Report & Schedule Order Guides Prep Lists Communicate and contribute daily through shift notes and emails. Execute and overseer high skilled food production: Butchery Sous Vide Food Specials Sauces Delegate effectively to all members of the BOH Identify items needed to utilize for staff meal; minimizing waste while increasing team morale. Quality check all prepped products and ensure quality and rotation. Support the hiring process. Ensure employee coverage by proactively managing the schedule. Help maintain labor costs by monitoring overtime and making any necessary labor cuts based on the needs of the business. Maintain a sanitary kitchen in accordance with EB internal standards as well as the health department. Oversee and execute the day to day cleanliness and detail cleaning projects as necessary. Attend line-ups and communicate specials, issues, ice breakers in an informative and passionate manner. Contribute and lead to the success of high volume services. Run stations, expo, and cook food as needed. Help with invoice inputting and ensuring that our vendors are paid in a timely manner. Support and foster a healthy relationship with the Front of House, both managers and hourly staff upwards of 60 employees at any given time. Inspire the FOH with your food knowledge and give them the tools they need to be better salespeople and representatives of our cuisine. Continue to push yourself to take on more responsibilities and learn and grow with the intent of becoming an Executive chef. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran.

Management position, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Ensure dining operations connect to Harvest Table's Executional Framework. Coach and develop Chef De Cuisine, Sous Chefs by creating a shared understanding about what needs to be achieved and how to execute to create a best in class dining experience. Reward, recognize and develop employees. Ensure safety and sanitation standards in all operations. BENEFITS: Aramark offers a wide array of comprehensive benefit programs and services including medical, dental, vision, and work/life resources to our benefits-eligible hourly Aramark employees. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Hourly eligible benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. COMPENSATION: The salary range for this position ranges from $90,000 to $105,000, depending on circumstances including an applicant's skills and qualifications, certain degrees and certifications, prior job experience, market data, and other relevant factors. Additional compensation may include a bonus or commission (if applicable to the position). This is Aramark's good faith and reasonable estimate of the range of compensation for this position as of the time of posting. If hired, employee will be in an “at-will position” and Aramark reserves the right to modify base salary (as well as any other discretionary payment or compensation program) at any time AND FOR ANY REASON, including, BUT NOT LIMITED TO for reasons related to individual performance, Aramark or individual department/team performance, and market factors. Job Responsibilities Leadership: Manages culinary team to ensure quality in final presentation of food. Trains and manage culinary and kitchen employees to use best practice food production techniques. Rewards and recognize employees. Plan and execute team meetings and daily huddles. Complete and maintain all staff records including training records, shift opening/closing checklists and performance data. Client Relationship: Develop and maintain effective client and customer rapport for mutually beneficial business relationship. Aggregate and communicate regional culinary and ingredient trends. Financial Performance: Responsible for delivering food and labor targets. Understands performance metrics, data, order and inventory trends; consistent focus on margin improvement. Productivity: Ensure efficient execution and delivery of all food line products in line with the daily menu. Maintain integrity of the standard Aramark food offer; responsible for maintaining food quality of items at all times. Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards. Understand end to end supply chain and procurement process and systems, ensure only authorized suppliers are used. Full knowledge and implementation of the Food Framework. Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase. Compliance: Ensure compliance with Aramark SAFE food, occupational and environmental safety polices in all culinary and kitchen operations. Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour. At HTCG, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years' experience and 1-3 years in a management role. Excellent communication skills. A strong value system, unquestioned integrity and good listening skills. Bachelor's degree or equivalent experience. About Harvest Table Culinary Group Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At HTCG we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. #FS-300

The Kitchen Bistro in Denver is a community gathering spot featuring a seasonal menu and shared plates set in a modern, rustic atmosphere. The Executive Chef for The Kitchen Bistro oversees and coordinates the planning, organization, training and leadership of all BOH operations at the restaurant. The Executive Chef will ensure employees are performing their job responsibilities and manage food and labor costs for the BOH. This person supports the team in regards to strategy, policies, service, staff, and food. The Executive Chef must be a motivated and confident industry professional with the ability to manage and inspire staff, have a solid understanding of restaurant operations and have the ability to bring creative solutions to the table. This person will help maintain an exciting, inviting and progressive restaurant environment. Responsibilities Oversee and manage the Back of House and make decisions on matters of importance. Have a strong willingness to become part of a community that is focused on people and making connections, while also strengthening the relationships that already exist. Maintain an accurate plan of BOH staffing needs. Interview and hire candidates. Ability to determine applicability of experience and qualifications of job applicants. Plan, implement and oversee BOH employee supervision, discipline, training, development and termination. Provide direction to employees regarding operational and procedural issues. Oversee training of new employees. Train and lead the staff in regards to all health code regulations. Develop employees by providing ongoing feedback, establishing performance expectations and conducting performance reviews. Promote growth within the staff through leadership and positive energy. Help and inspire each employee to reach their greatest potential. Demonstrate integrity in all areas, both personal and professional. Instill trust and dependability amongst the staff always working with a team mind set and from a place of respect. Maintain a favorable working relationship with all company employees to foster and promote a harmonious working environment which is conducive to high employee morale, productivity and effectiveness. Lead by example and set the standards for service by maintaining discipline and structure. Constantly promote teamwork amongst the staff and management by displaying creativity, trust, dependability and respect. Manage shifts which include daily decision making, scheduling, product quality and cleanliness. Ensure that all financial and personnel duties for the BOH are completed accurately, on time, and in accordance with company policies and procedures. Adhere to company standards and projected growth by maintaining all costs associated with BOH. Ensure a safe working environment to reduce the risk of injury and accidents. Work with GM to investigate and resolve complaints concerning food quality. Enforce sanitary practices for food handling, general cleanliness, and maintenance of the kitchen. Ensure compliance with operational standards, health department regulations and all federal/state/local laws. Always follow and enforce company policies and procedures. Ensure consistent high quality of food preparation and service. Complete job responsibilities and performance objectives in a timely and efficient manner in accordance with the restaurant's standards. Perform other duties and responsibilities as required or requested. Qualifications Self-discipline, initiative, leadership ability and outgoing nature. Exceptional communication skills. Pleasant, polite manner and neat professional appearance. Able to handle pressure of coordinating a wide range of activities and recommend appropriate solutions to restaurant problems. Minimum 3 years of experience in a supervisory position for a full-service, high volume, upscale dining restaurant or other food and beverage establishment with a similar capacity and clientele. Ability to manage multiple tasks at a time while maintaining attention to detail. Must be able to operate effectively as part of a team and communicate clearly. Having directly supervised at least 20 employees. The ability to work evenings, weekends, and holidays. Must be at least 18 years of age. Working Conditions Ability to perform all functions at the restaurant level. Working with hot, cold, and potentially hazardous equipment as well as operating office equipment. The physical demands described here are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk. May be required to work in very warm or cold conditions for an extended period of time. The employee is occasionally required to climb or balance and stoop, kneel, crouch. The employee must regularly lift and /or move up to 45 pounds, frequently lift and/or move up to 45 pounds and occasionally lift and/or move up to 50 pounds. Operation of any high-pressure steam boiler or high-temperature water boiler. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus. The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job. Salary $85,000 - $105,000 annually Benefits we offer! Competitive salary PTO and Paid Sick Time Health, vision, and dental insurance 401K retirement plan with employer match Short-term and Long-term disability insurance Wellness reimbursement program Store discount Educational Reimbursement Advancement Opportunities Great Company Culture and Community Involvement! The Kitchen is an EEO Employer. The responsibilities and physical demands described here describe the essential nature and level of work performed and are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Job Title: Bistro Maraposia - Chef de Cusine Salary: $80,000 + Status: Full Time Shift: Swing Monarch Casino Resort in Black Hawk is a 23 story resort with over 500 rooms, 4 restaurants, and the one of the country's top spa. The Monarch Casino Resort Spa is looking for a passionate Room Chef to join our team! You will thrive in a fast-paced, high-volume environment that exceeds the expectations of our guests and Team Members. Responsibilities * Maintain a high quality of guest service and satisfaction. * Responsible for kitchen and restaurant expenses and inventories. * Responsible for developing new menu items and specials * Responsible for proper food preparation quantity and quality. * Responsible for Maintaining and enforcing all sanitation and health department requirements. * Works with FOH management to maintain budgetary and financial requirements, food cost, labor cost, etc. * Responsible for monthly inventory. * Responsible for kitchen personnel training. * Responsible for Ensuring and expediting proper product storage, quality, presentation and consistency. * Responsible for holding accountable all Line Cooks, Prep Cooks and support personnel through effective and consistent communication. * Responsible for interacting with the receiving/ purchasing department to ensure food orders are of the proper quality and quantity * Responsible for department compliance regarding all sanitation rules and requirements. * Responsible for ensuring that culinary operation are in satisfactory conditions to meet local health requirements. * Supervise and guide all kitchen personnel with development and discipline. * Thorough knowledge of applicable Company and departmental policies and procedures as well as the willingness to learn and follow any policy or procedure that may be introduced in the future. * Adhere to all appearance and uniform standards. * Maintain an open line of communication with Management. * Maintain a positive and professional demeanor during all interactions with guest, fellow Employees. * Ability to accept performance feedback in a professional manner. * Regular attendance and arriving on time to all scheduled shifts and mandatory meetings. * Other duties as assigned. Qualifications * Must have at least 3 years of supervisory experience & 5 years culinary experience. * Culinary degree from a recognized culinary or trade school. * Be able to lift 50 pounds safely * Be able to stand 90% of the time * Ability to multi-task * Work in a fast paced environment Not only does Monarch offer a luxury experience for guests we offer luxury benefits to our Team Members as well! Full Time Team Members (30+ hours) will enjoy the following benefits and perks: * Paid Time Off * 6 Observed Holidays and Holiday Pay * Health Benefit Insurance Package after 90 days includes: medical, dental, vision, life insurance, short term disability, 401k with company match Part Time and Full Time Team Members (TMs) will enjoy the following benefits and perks: * 1 Free Hot Meal per shift and Unlimited Beverages. * Up to 48 hours of Sick Pay for Team Members Under 30 hrs per Week. * 80% Subsidized Bus Transportation Options. * Free Covered Parking. * Education/Tuition/Certification Reimbursement (up to $6,000 per calendar year). * Wardrobe/Uniforms and Dry Cleaning Provided Free of Charge for most positions. * Career Development and Advancement Programs. * Team Member Anniversary Recognition (earn resort credit, vacation trips and more!). * Team Member Hotel, Retail and Spa Discounts. Save your gas and mileage on your car! Check out these convenient casino bus routes at ********************* or ************************** As a Team Member of Monarch, we subsidize your bus transportation up to 80%! An Equal Opportunity Employer: Monarch Casino Resort Spa does not discriminate on the basis of race, color, religion, national origin, sex, age, disability, genetic information or any other status protected by law or regulation. It is Monarch's intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.

Job Details BOULDER, CO $48000.00 - $52000.00 SalaryDescription Executive Chef FLSA CLASSIFICATION: Non-Exempt/Salary SUPERVISOR'S TITLE: Campus Manager Pay Range: Summary/Objective: The Executive Chef is responsible for all culinary activities for the GHC Kitchen they are employed in. This position will oversee all activity in the kitchen, train personnel under them, plan menus, oversee product purchasing and manage culinary budget. The Executive Chef will communicate with the house and GHC management consistently to ensure that all clients are happy and accommodated. Benefits: Immediate 401k offering, including a 6% dollar-for-dollar company match after 1 year of service 50% subsidized health insurance for our employees, meaning, we pay 50% of the cost of our comprehensive healthcare plan from United Healthcare for our employees Life Insurance Long term and short term disability available Company provided ServSafe certification for all our chefs, provided by our Proctored Management Team Company-supported connections to the entire Blue Coat Army, serving as a helpful peer-to-peer resource Paid maternity and paternity leave Minimal nights and/or weekends Competitive salary Dental and Vision benefits available Paid training Paid time off Growth and Development opportunities available Essential Functions: Ensures overall health of the account is positive and in good standing Plans and directs food preparation and culinary activities Modifies menus or create new ones that meet quality standards Recruits and manages kitchen staff Purchases and orders food supplies while managing budget Manages employee's schedules and hours Manages the GHC App Ensures the overall cleanliness of your kitchen meets and exceeds GHC health and equipment cleaning standards Makes periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment, and employee appearance. Coordinates all training activities for kitchen, and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies. Follows proper training manual procedures for equipment item requests. Properly filling out the document and submitting it to your superior before house submission. Develops recipes and portion specifications in accordance with GHC standards with, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. Creates and submits menu two weeks ahead to the GHC app for approval. Turns in an image of budget envelope or envelope to Campus Manager by 3pm every Thursday. Checks with Campus Manager on weekly reports of app reviews Schedules and attends food committee reviews at least once a month to ensure that the expectations of the house are being met. Minimum work week of 45-50 hours. Keeps availability open for up to 3 special events per semester. It is a requirement for all chefs to be present for these events. As the Executive Chef you will plan these events in accordance with the house's specifications. Reviews how the overall job performance was executed mid semester, semester, and end of year by acquiring progress reports Maintains positive and professional working relationships with all vendors, directs, and clients, always. Works with management to establish account specific service procedures. Implement, train, correct as needed to all levels below or as needed. Monitors schedule and time management responsibilities of self and onsite staff. Demonstrates strong knowledge of GHC Handbook Transfers to other worksites as deemed necessary by management Performs other duties as assigned Education and/or Experience: 2-3 years Lead Sous or Executive Chef experience and/or culinary degree preferred. Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Certificates, Licenses, Registrations: Serv Safe Certification within the first available class scheduled following employment. Maintain certification through duration of employment. Physical Demands: Ability to stand over 2/3 of the time. Ability to walk over 2/3 of the time. Ability to lift up to 50lbs. under 1/3 of the time. Qualifications Education and/or Experience: 2-3 years Lead Sous or Executive Chef experience and/or culinary degree preferred. Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Certificates, Licenses, Registrations: Serv Safe Certification within the first available class scheduled following employment. Maintain certification through duration of employment. Physical Demands: Ability to stand over 2/3 of the time. Ability to walk over 2/3 of the time. Ability to lift up to 50lbs. under 1/3 of the time.

Returning UsersLog Back In Shape Culinary Excellence in Higher Education Sodexo is seeking a talented and innovative Executive Chef to lead our culinary operations at the University of Denver, in Denver, CO. This pivotal role offers an exciting opportunity to oversee diverse high volume food service areas, including catering, bakery, grab-and-go options, and an early learning center. Sodexo provides college campuses with food, nutrition, environmental, and facilities management solutions. Joining us at one of our campus sites enables you to positively influence college students' well-being and create a healthy learning environment. Incentives Relocation assistance is available for this exciting culinary position! What You'll Do As Executive Chef, you'll be the driving force behind our culinary success. Your responsibilities include: * Culinary Leadership: Oversee all aspects of back-of-house operations, including ordering, inventory management, and staff training. * Menu Innovation: Develop and execute creative, nutritious menus across multiple dining concepts. * Team Development: Train, mentor, and inspire a diverse culinary team to achieve excellence. * Quality Control: Ensure consistent food quality, presentation, and adherence to safety and sanitation standards. * Operational Efficiency: Balance strategic program management with hands-on kitchen expertise. * Customer Satisfaction: Engage with the university community to understand and meet diverse dietary needs and preferences. What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring Are You the One? The ideal culinarian will have: * Proven experience in a senior culinary role, preferably in higher education or large-scale food service operations, including high volume Catering. * Strong leadership skills with the ability to motivate and develop team members. * Expertise in recipe development, food cost management, and inventory control. * A passion for culinary innovation and staying current with food trends. * Excellent communication skills and the ability to collaborate with diverse stakeholders. * Flexibility to work evenings and weekends as needed. Ready to Lead Our Culinary Future? If you're passionate about food, leadership, and making a difference in a university setting, we want to hear from you. Apply now and take the next step in your culinary career! We value talent and experience. The budgeted salary range for this position is $80,000 - $90,000, commensurate with qualifications and experience. Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

About our property: The Denver Inverness a Hilton Golf & Spa Resort located in Englewood is an inviting suburban hotel and conference center that is devoted to creating memorable experiences for our guests, associates, owners and community. Offering a remarkable array of leisure amenities, the hotel is a true community resource and ideal setting for all of the key events in our guests' business and personal lives. Pay Range: $64,000 - $79,000 a Year. Application Deadline: May 31st, 2025, or until the position has been filled. Why work for us? -Full Time hourly status that will include Benefits such as Medical, Dental and Vision -Hilton Hotel Discounts, Career advancement -Paid Time Off (vacation, sick, bereavement, and Holidays), 401K Match -Free: Parking, free lunches, free pay-day breakfast, a lot of employee activities and celebrations where you can win more money, referral bonuses if you refer someone What You'll Do: ESSENTIAL JOB FUNCTIONS: Essential duties and responsibilities include the following: -Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures. -Establish the day's priorities and assign production and preparation tasks for staff to execute. -Create daily menu specials and receive feedback from Executive Chef. -Review banquet event orders and make note of any changes. -Communicate both verbally and in writing to provide clear direction to staff. -Take physical inventory of specified food items for daily inventory. -Requisition the day's supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received. -Review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up. -Ensure that staff report to work as scheduled; document any late or absent employees -Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. -Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. -Ensure that all staff prepares menu items following recipes and yield guides, according to department standards. -Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. -Observe guest reactions and confer with service staff to ensure guest satisfaction. -Conduct frequent walk through of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained. -Assist The Executive Chef in menu development and execution. -Work with catering department to ensure guest satisfaction and exceeding/meeting guest expectations. -Review sales and food cost with the Executive Chef to ensure the department is meeting budgeted costs. -Ensure that excess items are utilized efficiently. -Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Back to basics training maintained. -Maintain hotel policies and standards. -Perform any other job related duties as assigned. -Comply with attendance rules and be available to work on a regular basis REQUIRED SKILLS AND ABILITIES: Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to “pitch-in” and help co-workers with their job duties and be a team player. Ability to transport cases of received goods to the work stations; pots and pans of food from storage/prep areas to the serving line. Ability to work with all products and food ingredients involved. Ability to operate, clean and maintain all equipment required in job functions. Ability to plan and develop menus and recipes. Ability to apply basic supervisory skills to plan, organize, direct, coach, train and discipline, as necessary. Ability to ensure security of kitchen access, products and hotel property. Ability to operate with stress, time constraints, physical activity and continuous walking. Finger/hand dexterity in order to operate food machinery. Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule. Age Requirement: 21+ NOTE: This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Furthermore, the specific examples in each section are not intended to be all-inclusive. Rather, they represent the typical elements and criteria considered necessary to perform the job successfully. Other job-related duties may be assigned by the associate's supervisor. Furthermore, this description is subject to change, in the sole discretion of the Company, and in no way creates an employment contract, implied or otherwise; each associate remains, at all times, an “at will” associate.

Benefits: 401(k) Bonus based on performance Company parties Competitive salary Dental insurance Employee discounts Health insurance Paid time off Crafted Concepts and our 4 Restaurants (Rioja, Bistro Vendome, Stoic & Genuine, and Ultreia) are looking an Executive Chef It is the responsibility of the Executive Chef to uphold the vision of the restaurant as set by the Executive Team. The executive chef works in tandem with the general manager to uphold, maintain and progress brand standards and performance. The executive chef is the direct manager of all aspects of back-of-house facility maintenance. Working with the general manager, the executive chef is also responsible for the overall financial performance of the concept. The core focus of the executive chef will be on upholding a positive and proactive working culture. The result of this focus should be seen clearly reflected in innovative, creative, and well-executed menus. The executive chef and their team are expected to create exceptional food, protect our local food system, and respect our legacy as chefs by being effective coaches and teachers. The Executive Chef reports to the Executive Team and works in tandem with the General Manager You are the model citizen. We lead with hospitality. Our Mission and Vision exist in everything we do. Our Core Values at Crafted Concepts: Teamwork, Respect, Integrity, Passion, Excellence Primary responsibilities include: Kitchen Keep the menu progressive and updated while staying aligned with the restaurant's vision. Engineer menus to accomplish food cost, utilization, and labor goals. Maintain kitchen cleanliness and storage areas to the highest standard Ensure menu change checklist is being used and executed properly Food Safety and Planning Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, and health department requirements. Responsible for ensuring consistent high quality of food preparation and service. Maintain a professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. Control food costs. Supervise portion control and quantities of preparation to minimize waste. Operational Responsibilities Ensure that proper security procedures are in place to protect employees, guests and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured. Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness. Investigate and resolve complaints concerning food quality and service. Ensure the daily use of AM & PM Checklists. Accountability Keeps Executive Team promptly and fully informed of all issues (i.e.problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action. Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with Crafted Concepts policies and procedures. Maintains a favorable working relationship with all Crafted Concepts team members to foster and promote a cooperative and positive working climate that will be conducive to maximum employee morale, productivity and efficiency/effectiveness. Performs other duties and responsibilities as required or requested. Team Management Personnel Ensure employee reviews are happening on a quarterly basis Direct hiring, supervision, development and, when necessary, termination of employees. Lead with Hospitality, the goal is an 80% Retention Rate at Crafted Concepts. Be a positive role model. Conduct orientation. Introduce our Vision and Mission. Explain the Crafted Concepts Philosophy, our core values, and oversee the training of new employees. Continue the team's ongoing education Develop employees by providing ongoing feedback, establishing performance expectations and by conducting quarterly performance reviews. Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts. Ensure a healthy, safe, and harassment-free work environment. Identify and develop key players - consider and discuss their future with us. Identify the employees who struggle, determine possibilities for their continued employment. Explain insurance options and any new employee's initial measurement period. Process enrollment with GM toward the end of the measurement period. Food System Outreach Community Involvement Provide strong presence in the local community and high level of community involvement by restaurant and personnel. Be a positive role model in the community - in & outside of the restaurant. Sustainability SMARTCATCH - Goal to maintain Smart Catch LEADER status. Perform at least 3 FishChoice (Smart Catch) assessments per calendar year Respond and adjust to assessment results. Implement corrective purchasing practices to improve assessment result. See reference material for performance criterion and log-in information. GOOD FOOD 100 - Goal to maintain recognition as key performers regarding GOOD FOOD 100 purchasing measurement. Perform annual GOOD FOOD 100 assessment. Implement a purchase adjustment strategy to improve our purchasing strategy and assessment performance. Financial Reporting, Data Entry and Analysis Financial / Restaurant Solutions Inc. Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs. Ensure use of weekly checklist- Kitchen Operations Report. This must be reported up to the Executive Team. Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll-related administrative duties are completed accurately, on time. Meet budget goals, both sales and costs. Cost schedules each and every week while forecasting your sales in 7Shifts (where applicable) & RSI. Facility Maintenance Facility Monthly Repair & Maintenance Walk-Throughs Execute and coordinate “Punch List” items with vendors and the General Manager Schedule and follow up on Preventative Maintenance on equipment Quarterly hood cleanings Marketing Marketing Develop an annual marketing plan. Execute marketing plan and inform Executive team on results. Review and adjust marketing plan as needed every quarter. Record both successes and failures and determine future strategy based on results Benefits: Highly competitive salary Lucrative and attainable bonus structure and performance incentives Health Insurance (bring the whole family, junior can start in the dish room) Paid time off Paid Sick Leave 401k Opportunities Parking (negotiable) A well-trained crew in an award-winning environment Access to a robust knowledge base of traditional and modern cookery Opportunities for continued education Comprehensive management training programs 50% dining discount for you plus 1 guest at your concept 20% dining discount for you plus 1 guest at any other CC restaurant A great place to work with a great vibe! Compensation: $68,000.00 - $75,000.00 per year Welcome to the Crafted Concepts Family! You have been chosen to join our family because you have shown that you would be a valuable member to the team and possess the qualities needed to work in one of Denver's most popular restaurants. We are excited to have you as part of the team and look forward to growing with you! Crafted Concepts - Providing Genuine Hospitality Through… Integrity · Quality · Responsibility · Community Delivering unique and spectacular dining experiences, perfectly integrating hospitality and culinary superiority. Crafted Concepts is committed to hiring, developing and nurturing the most proficient staff while striving to be the employer of choice in the Denver area. Rioja Mission Statement We share an uncompromising commitment to provide hospitality, creating one-of-a-kind and one-at-a-time, remarkable culinary experiences. Our foundation is based on the success of our team through education, development, growth and the concept of family. Bistro Vendôme Mission Statement Creating a memorable French bistro experience, linking the cuisine of the past and present with gracious service in Denver's hidden gem. Stoic & Genuine Mission Statement Breaking the myth of coastal superiority by providing impeccable hospitality serving fresh, sustainable and remarkable seafood, innovative cocktails and wine. Fiercely committed to responsible sourcing and the on-going education of our team. Ultreia Mission Statement A progressive, educated and creative glance at the high-energy fare of the Iberian Peninsula countries of Spain and Portugal. Our staff provides an incredible cultural experience and intimate, personal service to our guests while reach forward to one another and the community. Onward!

Job Details Position Type: Full Time Education Level: High School Salary Range: $18.00 - $19.00 Hourly Job Shift: 10 am - 6pm Job Category: Restaurant - Food Service Description We are seeking a reliable and skilled full-time Chef/Cook to help meet the dining needs of our assisted living residents. The available shift is from 10:00 AM to 6:00 PM, primarily covering lunch and dinner service for approximately 100 residents. The Chef/Cook oversees all aspects of meal preparation, ensuring meals are nutritious, flavorful, and professionally presented. If you have a passion for cooking and enjoy making a positive impact on others through food, we'd love to hear from you! Benefits Include: * Medical Insurance - HDHP or PPO (Full-time employees only) * Vision/Dental/Life Insurance (Full-time employees only) * Health Savings Account with Company Match (Full-time employees only) * Flexible Spending Account * Company matching 403(b) Plan * Paid Vacation * Personal, Sick and Holidays * Paid Volunteer Program * Total Care EAP (Employee Assistance Program) * Wages on Demand These benefits may be reduced depending on FT, PT, PRN or temporary job status. To receive certain benefits, eligible employees may be required to meet participation requirements and pay required premiums and other contributions. ESSENTIAL FUNCTIONS Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * Cooks meals according to established recipes and menus. * Assists Culinary Services Director in creating menus that meet the residents' nutritional needs and accommodates residents' food preferences. * Presents meals that are pleasing to the eye and palate. * Sets up kitchen and preps according to each day's menu, preps for next day. * Cleans dishes, floors, walls and kitchen equipment maintaining sanitary guidelines according to community's policies and procedures. * Maintains an organized, clean, and safe storeroom, coolers, and kitchen. * Assists in planning and cooking of special meals.. * Maintains proper temperatures of steam table, dishwasher, refrigerator and freezer. * Maintains confidentiality of residents' personal information in and out of the community and protects and supports residents' rights. * Maintains a professional appearance by wearing clean, pressed uniform and a demeanor that encourages a positive nurturing environment for the residents, families, vendors, and guests. * Maintains a positive customer service environment and practices honesty and integrity in all aspects of performance. * Ensures adequate daily coverage for meal service by communicating with the Culinary Services Director and/or Host/Hostess, to include taking resident orders for meals, providing drink refills according to residents' / guests' requests, assists with the cleaning, resetting and preparation of the dining room in-between mealtimes. * Performs all other duties as assigned or required. Managerial Breadth/Scope of Job There are no managerial duties for this position. Qualifications Knowledge/Skills/ Abilities * Knowledge of menu planning for geriatric residents. * Excellent cooking and baking skills. * Knowledge of restricted diets such as diabetic, low fat, salt free, liquid, etc. * Interpersonal skills to communicate with residents and staff. * Must show compassion and genuinely care for the elderly. * Must be knowledgeable of the location of the MSDS sheets on hazardous materials and able to understand the guidelines. * Must be able to work independently and prioritize workload as emergencies arise. * Must be able to expand recipes * Demonstrates a SERVANT heart and attitude by following the Bethesda Senior Living Communities' Mission Statement. Education/Experience: Must possess education that provides skills to read, comprehend, and follow recipes and procedures. High school graduate or equivalent. Culinary training preferred. Has appropriate health certification as required by local state and federal health departments. Working Environment/Physical Requirements: Work environment is a restaurant style kitchen containing heat, steam, and cold temperatures. Duties and activities are fast paced, following strict scheduled time frames. Must be able to lift and carry a minimum of 20 pounds frequently and 50 pounds occasionally and perform full range reaching abilities. Must be able to read and follow directions and recipes. Position requires stirring, sifting, cutting, slicing, reaching, bending, standing for long periods of time, and ambulating from kitchen to dining room carrying trays, plates, silverware, and accessories. Bethesda Senior Living Communities reserves the right to pay a wage/salary that is lower or higher than the above posted compensation range. Applications accepted on an ongoing basis until the position is filled.

Hourly Wage ISS offers a competitive compensation package including Benefits, Paid Time Off, and a starting hourly salary of $23.00 Key Purpose Experience with BBQ Smoker Trailer is preferred! Sous Chef is responsible for assisting in the overall success of the food program. This entails adhering to client's culture and guidelines, OSHA, the Health Department's regulations, and Guckenheimer food quality standards. This position oversees the daily operational tasks, net menu's recipe execution, production sheets and pars, food purchasing, sanitation, and safety. In addition, the Sous Chef motivates, trains, develops, and directs all employees to accomplish the objectives of the operation The general responsibilities of the position include those listed below, but Guckenheimer may identify additional responsibilities of the position. These responsibilities may differ from account to account, depending on the business needs and client requirements. Success Criteria Ensure: Kitchen organization and cleanliness provide a safe environment for all employees and guests Workplace Safety guidelines, policies, and SOPs are followed daily Food Safety guidelines, policies, and SOPs are followed daily HACCP guidelines, policies, and SOPs are followed daily All internal audit guidelines, policies, and SOPs are followed daily Guidelines, policies, and SOPs are followed daily Key Accountabilities Always provide the highest quality of service in accordance with ISS/Guckenheimer and client standards Utilize food preparation procedures in accordance with current applicable federal, state and local guidelines and regulations to ensure high quality food service is provided Assist Executive Chef with administrative duties including, attendance, human resources and all other timelines as directed Monitor and review HACCP logs Assemble RTE menu items in accordance with recipes, following core standards for ISS/GEI for presentation, packaging, and labels Clean and sanitize work areas and equipment and must follow ISS/Guckenheimer, and government regulatory rules and procedures Support management team with taking monthly inventory Notify management when there are any concerns with product quantities, food/equipment safety, or any other situation that requires management attention Attend all meetings of the day Report all accidents and injuries in a timely manner May perform other duties and responsibilities as assigned Food Programs Ensure that high quality food items are creatively, well prepared and presented in a cost-effective manner Follow Guckenheimer' s food standards guidelines Ensure that all products and ingredients that are used are purchased following Guckenheimer' s purchasing standards and sustainability commitments Work with the management team to ensure that all display, catering and café service and culinary set up meet specific account standards Make sure all kitchen waste is disposed of properly in the most sustainable manner as supported by the client and directed Staff Train and supervise staff Supervise proper uniform standards following the employee handbook and established account guidelines Assist in staff reviews, coaching sessions, and disciplinary actions. Ensure that all training standards are met and documented for direct hires Customer Service Represent the company in a courteous, efficient, and professional manner in all customer, client, and employee interactions Interact with customers and resolve customer complaints in a friendly and service-oriented manner. Communicate with the Client honestly, accurately and in a timely manner. All communication including e-mail is written in a professional and organized manner Financial Review weekly participation, making recommendations if there is a noticeable change that may affect food budget or service levels Maintain and monitor labor with business forecasts and the budget Ensure that food cost meets budgetary goals each week Retail Ensure that overall café meets the standards, as well as oversee the daily appearance and upkeep of the Café as directed by client Supervise the proper presentation of food Adhere to Guckenheimer' s standards of fresh and creative décor; making sure it represents season and the food that is been served Edit the daily signage for proper spelling, allergens, and descriptions. Physical Demands & Work Environment Come to work properly dressed according to the dress code Employee must be able to work under pressure and time deadlines during peak periods

Are you currently in a cooking job that has: • a stressful atmosphere, • bad or inflexible hours, or • monotonous, boring tasks? Enjoy your cooking career! Dinner Elf provides magical help with meals. We are a platform of big-hearted chefs who cook for families after a baby, illness, injury or anytime they need a little help in the kitchen. As a Dinner Elf chef, you: have control over when and where you cook, do meaningful work with connection with your customers, and relax and focus on what you love: cooking. How does it work? You set your availability and geography. Customers book you, pick their menu, and make payment, all online. You shop for groceries and travel to your customer's home (30-45 min). You prepare three nights of home-cooked dinners in their kitchen and clean up (2-2.5 hours). Part-time, Monday to Wednesday Only work Monday to Wednesday with up to three appointments per day. Chefs love this schedule, as Monday to Wednesday income can compliment another job later in the week (e.g., catering or restaurant work). You'll enjoy getting to really know your small, consistent customer base! Cook with joy, not stress When you choose Dinner Elf to cook, you take a simple but intentional step to enjoy your career. We are a platform of big-hearted chefs who cook for families after a baby, illness, injury or anytime they need a little help in the kitchen. You'll transform your customers' kitchens into a magical in-home meal experience, whipping up their favorite dishes plus kid-friendly backup options for busy evenings. If food is your love language, you'll love our platform. Benefits Earn $25+/hour Work part-time (up to 3 days/week, 27 hours/week) Set your own hours and cooking geography Enjoy a low-stress work environment Reach a wide customer base via our affordable, semi-custom cooking service Make an impact in the lives of your customers (e.g., busy families) Cook in different home kitchens in your city Requirements Available for 6+ weekly appointments (~18 hours/week) Monday to Wednesday Want part-time work and expect your customer base to grow over time 2+ years of professional cooking experience Very personable with strong customer service skills and attention to detail Enjoy cooking Dinner Elf recipes in customers' homes 18+ years old with a reliable car, driver's license, auto insurance, and smartphone Pass a background check (no felony, last 20 years, and no class A/B misdemeanor, last 10 years)