Chef Jobs in Colorado

Executive Chef - Parker, CO- Up to $95k Our client is a widely known golf club who renowned for its dedication to providing exceptional culinary experiences for its members. Its work culture emphasizes teamwork, creativity, and a commitment to excellence. The club fosters an environment where culinary professionals can thrive, encouraging innovation while maintaining a strong focus on delivering high-quality cuisine. Responsibilities: Lead the property's culinary operations, ensuring the kitchen is operating smoothly and the food quality exceeds customer's expectations Ensure exceptional food quality, presentation, and consistency to maintain their reputation for culinary excellence Hire, train, and mentor a team of talented chefs and kitchen staff to achieve high standards of culinary skill and teamwork Manage cost controls, forecasting and inventory management Review financial targets to ensure they are being met or exceeded Executive Chef Qualifications: Proven experience in managing and overseeing kitchen operations, ensuring consistent quality Strong leadership and team management skills with the ability to mentor and develop culinary teams Expertise in menu development, cost control, and maintaining high culinary standards in line with the club's reputation Thorough knowledge of food safety regulations and hygiene standards, with a focus on maintaining a clean, safe, and compliant kitchen environment What they're offering: Comprehensive health benefits, including medical, dental, vision, and life insurance, along with disability coverage A 401(k)-retirement plan and achievable Bonus structure Relocation Package for the right candidates across the USA If you're interested in this opportunity, please send your resume to Declan today! declan dot corecruitment.com

Executive Chef / GM Salary: $80K-$90K+ Bonus Growing Hospitality Services provider seeks a new Executive Chef/General Manager to join their team. Responsibilities: The Chef Manager is responsible for managing the culinary and kitchen operations staff, and the overall compliance with HACCP, Food Safety and D365 specifications The Chef Manager will also be directly accountable for the execution of local sales and promotional efforts, client engagement, personal relationships, and outstanding customer service and client loyalty performance standards. The Chef Manager will actively participate in promotional activities and client facing relationship building efforts that result in enhancements to revenue, quality, world-class Guest Service, and employee/customer relations. Develop and implement client facing menus, written menu proposals, regional menus. Recipes and promotional foods and tastings as required. Visits Clients, Vendors, and offers/Performs food demonstrations at FBO's and conferences. Utilize Shipday for all logistical information. All employees who are organizing or delivering catering are required to use Shipday for all order logistics and deliveries to include delivery photo at point of delivery and the name of the recipient at point of delivery. Responsible for supporting operational directives for kitchen accuracy, office administration, personnel, local clients, facility, capital assets, government compliance and corporate requirements. Must be able to demonstrate strong Managerial skills, including team building, hiring, skills training, discipline, performance reviews, cross-training and employee development. Supports quality and execution of catering operation, supervises and trains staff, oversees the quality and accuracy of preparation and service of food and concierge services. Responsible for supporting the District Manager in operational execution of all culinary events, including regional menu coordination, leads and creates plans for staff training, development, and approving payroll records. Supports District Manager, Payroll Department, HR, IT & Finance in processing Payroll/Labor, scheduling, performance reviews, training, hiring, discipline and all related paperwork on time and accurately. Responsible for supporting the kitchen's financial performance in accordance with all established quality performance standards, corporate guidelines, and budgets. Responsible for managing kitchen adherence to execute corporate guidelines in maintaining operations, HACCP/food safety & premium quality, customer Supports District Manager in supervising local employees in compliance with the most recent company handbook and in a manner consistent with company established goals and objectives. Qualifications 3+ years in hands-on culinary operations with Safe Food Handling & Allergen Certification preferred. 3+ years in food/Bev operations management experience overseeing staff, client engagement, inventory management, systems & process implementation. Strong experience in food purchasing/ordering, inventory, setting up par levels, recipe selection, culinary preparation methods and knife skills are essential. Must have a base knowledge of finance and accounting principles and Department of Health Regulations. Must demonstrate ability to schedule and manage P&L, labor and food cost within a budget. Must be able to manage fulfillment team and process as well as vehicle fleet, off-site employee management and the expenses associated with this business component. Multi-lingual is a plus (Spanish). A flexible work schedule required, including weekends and holidays Must have a valid driver's license with clean driving history. All candidates will be subject to background check & drug screening.

City, State:Grand Junction, ColoradoWe are looking for an Executive Chef to join our great team. Here at the DoubleTree by Hilton we value our team members and work collectively by bringing warmth and light through hospitality. Grand Junction is located on the Western Slope of beautiful Colorado if the great outdoors is your interest, then Grand Junction is your place. Starting range is $60,000 - $65,000 annually DOE. The purpose of the Executive Chef is to coordinate, supervise and direct all aspects of the hotel's food production, while maintaining profitable F&B operations and high quality products and service levels. PRIMARY DUTIES AND RESPONSIBILITIES: Oversee all aspects of the daily operation of the kitchen and food production areas. Provide training for all staff and meet corporate quality standards, establish and enforce food specifications, portion controls, recipes and sanitation. Know and enforce all local health department sanitation laws. Check food purchases for proper ordering, quality and price structure. Oversee all aspects of the daily operation of the kitchen and food preparation areas including preparation for all food items, receiving daily inventories, and food cost report. Control food and labor costs while maximizing guest satisfaction. Work with F&B Director and keep them informed of F&B issues as they arise. Develop proper training and direction of departmental staff in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc. Coordinate all par stock levels; monitor and assess food portion size, visual appeal, taste and temperature of items served. Understand daily forecasts and customer counts. Prepare and submit required reports in a timely manner including but not limited to Wages, Payroll, Revenue, Schedules and Quarterly Action Plans. Conduct staff performance reviews in a timely manner. Review and approve weekly payroll. Coordinate and monitor all Loss Prevention in the kitchen area. Maintain regular attendance in compliance with standards and scheduling which will vary according to needs of the hotel. Must be consistently on time. Maintains high standards of personal appearance and grooming, which include compliance with the dress code. Perform any other duties as requested by F&B Manager and the General Manager. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential duties of the position. DESIRED COMPETENCIES, WORK SKILLS, AND KNOWLEDGE To perform the job successfully, an individual should demonstrate the following competencies. Other competencies not listed may be required for specific positions. The requirements listed below are representative of the knowledge, skills, and/or abilities required. Associate demonstrates ORGANIZATIONAL SUPPORT Observes and adheres to safety and security procedures, promoting a safe work environment. Associate demonstrates INITIATIVE Seeks out new assignments and assumes additional duties when necessary. Able to reach effective solutions, poses good questions, consults helpful resources, and does not stop at the first answer he/she comes across. Associate demonstrates exemplary DEPENDABILITY / RELIABILITY Can be relied upon regarding task completion and follow up. Ensures work responsibilities are covered when absent. Associate demonstrates ACCOUNTABILITY for their job performance Takes ownership of all work performed and communicated. Completes tasks on time or notifies appropriate person with an alternate plan. Associate demonstrates acceptable PRODUCTIVITY standards Organizes resources, performs tasks, and coordinates with other functions to most effectively and efficiently perform work responsibilities and accomplish objectives on a timely basis. Assists department in exceeding productivity standards. Associate demonstrates effective PROBLEM SOLVING Identifies and resolves problems in a timely manner, using intuition and experience to complement data. Gathers and analyzes information skillfully. Associate demonstrates WORKPLACE RESPECT to all associates Demonstrates knowledge of EEO policy and promotes a harassment-free environment. Shows respect and sensitivity for cultural differences. Able to build morale and group commitments to achieve goals and objectives. Associate demonstrates effective ORAL /WRITTEN COMMUNICATION Practices attentive and active listening with all employees. Listens without interruption and gets clarification. Actively participates in meetings, contributing ideas to improve the company. Associate demonstrates excellent CUSTOMER SERVICE SKILLS Solicits customer feedback to improve service. Personally demonstrates a commitment to customer service by anticipating and responding promptly to guest needs. Associate demonstrates effective FINANCIAL MANAGEMENT skills Monitors and controls labor costs. Seeks approval for overtime, if required. Associate effectively MANAGES PEOPLE Provides regular performance feedback and proactively addresses performance concerns of staff. Develops staff so that successful customer service scores are achieved. EDUCATION AND EXPERIENCE REQUIREMENTS: A 2 year, 3 year, or 4 year culinary degree and at least 5 years of progressive experience in a hotel or a related field. Previous supervisory experience is required. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. QUALIFICATIONS Ability to read, analyze, and interpret general business and hotel reports. Ability to write reports, business correspondence, and procedure manuals. Ability to use various computer programs such as Word, Excel and Outlook. SUPERVISORY RESPONSIBILITIES Position has supervisory responsibilities over culinary staff. WORK ENVIRONMENT The work environment normally entails the following: • Kitchen environment - varying degrees in temperature. • Exposure to cleaning chemicals throughout the day • Minimal to moderate noise levels consistent with hotel environment PHYSICAL DEMANDS During the course of performing the physical demands of this position, associates are expected to observe and adhere to safety and security procedures, promoting a safe work environment. The physical activity normally entails the following attributes. Position is expected to: Stand more 80% of the time Walk more than 50% of the time Lift up to 50 pounds. Push / pull up to 30 pounds. Our company does not discriminate against its associates or applicants because of race, color, religion, sex, pregnancy, national origin, ancestry, age, marital status, sexual orientation, veteran status, physical or mental disability or medical condition. Equal employment opportunity will be extended to all persons in all aspects of the employer-associate relationships, including recruitment, hiring, advancement, compensation, benefits, training, promotion, transfer, discipline, layoff, recall and termination. Every reasonable accommodation will be made for disabled associates. Resumes and applications for employment will be evaluated on the basis of qualifications to meet the requirements of the position and ability to perform the requirements of the position.

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

Driftwood Hospitality Management's company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services - all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel. JOB SUMMARY Lead Culinary team to consistently execute at a high level, develop, and implement creative menus for outlets and catering focusing on driving revenues, using local and seasonal inspired items when appropriate, create thoughtful presentations showcasing foods. Develop and mentor kitchen team, oversee all kitchen operations that include procurement, production, preparation, and presentation, develop recipes and cost controls, plating specifications, line checks, production schedules, cleaning duties for the hotels in a safe and sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. ESSENTIAL JOB FUNCTIONS This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week. • Consistently offers professional, engaging, and friendly service • Oversee daily operations of the Kitchen department, including the following culinary areas: Banquets, Outlets, In Room Dining, Staff Cafeteria and Stewarding • Responsible for the execution of the hotel's Strategic Plan as it relates to all culinary areas. • Role models our service promises and ensures all reporting departments have a keen focus on delivery of our service essentials. • Develop and prepare menus suitable to each of the aforementioned areas, balancing creativity and guest requests while ensuring leading edge presentation and food quality. • Maintain food and beverage standards using standardized food recipes and safe food handling practices. • Optimize the profitability levels through consistent monitoring of inventory levels, food cost controls and the strategic and innovative promotional initiatives and regular assessment of the food product versus value perceived. • Use Driftwood's labor management tools to set and monitor staffing levels and productivity targets with the goal of ensuring a balance between service and profitability. • Prepare weekly schedules, ensuring productivity levels are maximized through the effective utilization of all colleagues and providing hands on support as required • Responsible for maintaining staffing levels through proactive recruiting. • Ensure that performance management and colleague training/development occurs in a timely and consistent manger. • Active involvement in the development and implementation of kitchen & restaurant capital projects • Participate in the weekly operational meetings, including the Banquet Event review. • Ensure full compliance to hotel's operating controls and seek innovative ways to improve performance regularly. • Oversee the menu creation of our staff restaurant to ensure the highest quality of product for our internal customers. • Promote teamwork within the Kitchen department and maintain strong working relationships with all supporting departments. • Participate in media and community opportunities to showcase food and beverage products and promote the hotel. • Ensure all municipal and state laws regarding hygiene and security are respected, as well as ensuring that colleagues adhere to all health and safety requirements. • Personally respond to food-related feedback and ensure proper processes and reports are produced. • Ensure that all kitchen equipment is in good working order and is properly maintained. • Actively participates in the hotel's Department Head and Food & Beverage meetings, holds regular departmental communication meetings, and supports participation of colleagues in the various hotel committees KNOWLEDGE, SKILLS & ABILITIES • Experienced in high volume catering with hotel top brands and fine dining. • Proven leadership and managerial skills supporting an environment of colleague growth and development, interdepartmental teamwork, and exceptional customer service. • Current on all culinary trends and active in the furthering of his/her own culinary development. • Extremely creative with strong service skills and demonstrated ability to energize a diverse team of culinary professionals. • Proven financial planning skills with the ability to analyze date and trends and implement strategies for improvement. • Fully supportive of and cognizant of all Driftwood corporate programs. • Experience and comfort with television and other media promotional venues. • Computer literate. PHYSICAL DEMANDS • Ability to stand, walk and/or sit and continuously perform essential job functions for an eight-plus hour shift. • Frequent twisting, bending, stooping, reaching, standing, walking, • Frequent talking, hearing, seeing, and smiling. Benefits 401(k) Dental insurance Disability insurance Employee assistance program Flexible spending account Health insurance Life insurance Paid time off Vision insurance Room Discounts Employee Food and Beverage Discounts EEO: Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status. Other details Pay Type Salary Hiring Rate $115,000.00

As an Executive Chef for Gravity Haus you hold yourself to extremely high standards with clear expectations to be the leader of the restaurant, the ambassadors of our product and the executor of our “haus”pitality. You bring a balance of creative knowledge, strong operational foundation, and business acumen to the operation. Your inspirational management style makes you passionate about the development of your team. You are not only a leader but a team player who takes pride in working side-by-side with your team, driving engagement, collaboration and overwhelming pride to be a part of the Gravity Haus culinary team! That's where YOU come in! Who You are You have proven experience as an Executive Chef within a luxury hotel or high volume, upscale restaurant setting. You have a Culinary degree or equivalent industry experience. You have six years of progressive culinary experience to include supervision or management of employees in a variety of commercial/professional kitchens. You have the ability to work all stations within a kitchen at a high level of competency. You are competent with computer programs such as Microsoft Office, Google applications, and Slack. You have excellent written and spoken English skills; and ideally are bilingual in Spanish. You demonstrate superior ingredient knowledge and understanding of culinary trends. You ensure excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead-by-example management style. You manage on-the-fly requests with ease and poise creating a calm and positive work environment. You are calm under pressure, demonstrating the ability to problem solve, trouble shoot, effectively prioritize work and assignments, and accurately meet deadlines. You have working knowledge of proper inventory management and order guide processes. You're experienced in managing inventory, including estimating needs, placing orders, and receiving and checking the accuracy of deliveries. Ideally you possess a current, valid Driver License with ability to operate a variety of vehicles including stick shift, snowcat, and snowmobile (think hut trips and amazing culinary adventures/experiences!) You have an appreciation for and commitment to the outdoors, sustainability, and your own personal growth. What You'll Do Working with the Gravity Haus Director of Culinary, you'll oversee menu changes, seasonal specials, and event menus and while ensuring a thorough education process for all culinary and food & beverage staff. You'll lead the entire culinary team, directing the day-to-day operations of all areas of the kitchen including production and prep, special events, purchasing and receiving. You'll provide direction and training to team members by coaching, counseling, and providing feedback on job performance. You'll cross train team members by evaluating, encouraging, and teaching them to improve and widen their kitchen knowledge on each station. You'll use your career experience and talents to help the restaurant reach its financial goals through skillful management of labor cost, food cost, and other controllable costs. You'll adopt, maintain & execute the Gravity Haus Culinary operations system to ensure successful Back of Haus operations. You'll be responsible for proper food safety in the kitchen, such as temperature log completion, product rotation, etc. You'll review financial information such as sales, costs, and labor, to ensure adherence to budgets. Be an Ambassador for Gravity Haus, sharing our mission and and vision to build our globally conscious community for the modern adventurers! Embrace the Gravity Haus core values of: Keep Growing Bring Others Along Create Powerful Moments Be “All-In” + Go the Distance Make it Better than You Found It What We Can Offer You Benefits for full time regular team members include health insurance options, 401K with company match, and Gravity Haus All In in Membership. Parking incentives available Requirements Education and Experience… 6 years management experience preferred Physical Requirements… Ability to stand for long periods of time Ability to lift up to 50lbs Salary Description $90,000-$110,000/anually - dependent on experience

Full-time Description Bamboo Sushi is a restaurant of purpose. Through our food, our service and our spirit, we are offering an experience that seeks to inspire. Discover exceptional career opportunities with our current Executive Chef position in Denver, CO. Become a valued member of our passionate team and embark on a fulfilling culinary journey with us. Apply today to be our Executive Chef in Congress Park, Located at 1160 Madison St, Denver, CO 80206 ************************************ **Under consideration for an Executive Chef position, a culinary skills interview tasting will be required as part of the interview process and before any hiring decisions are made. Health, Wealth, and Happiness: Competitive Compensation: $78K-$88K, based on experience, plus 10% bonus potential. Quarterly Bonus Potential Great Benefits, including Health Insurance options, Life Insurance, Employee Assistance Program Vacation Time, up to 3 weeks accrued vacation years 1 - 5! 401(k) Employee Discounts Opportunities for Advancement and Education within the Company Join us in moving the Bamboo Sushi mission forward and bring to the table: Ensuring a culture of positively and accountability Executing operational excellence in food quality, service, and guest experience Driving, leading, and overseeing all of the kitchen and sushi operations to positively impact P&L Oversee critical quality control points for every menu item, as well as portioning and plating, to ensure dishes received by guests are to spec Hiring, training, and developing employees Ability to regularly exercise of independent judgment and discretion Ability to handle sensitive, confidential information discreetly and professionally Two or more years of management experience, leading BoH operations in a high-volume, full-service kitchen Minimum of 5 years related culinary experience and/or training Sushi experience preferred We strive to create a culture that is inclusive and diverse. We believe in a workforce where everyone is respected for their thoughts and ideas, creating an inspiring environment that everyone is proud to be a part of every day. We work with our employees, guests, partners and community to build a path forward to equality for everyone. We value equal pay, equal rights and equal opportunity for advancement for ALL. Environment Work is performed primarily in a fast paced full service restaurant with frequent distractions and loud noises. Physical The person in this position needs to occasionally or frequently; Maneuver about inside the restaurant/office to access food/beverage items, machinery, and other restaurant equipment Operate basic office equipment Operate basic restaurant equipment Ascend/descend a ladder or stairs to service the machinery, lights, ceiling fans, etc. Be able to exchange accurate information while communication with customers Be able to distinguish different tastes, i.e.; sweet and bitter flavors. Work in a noisy/distracting environment 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 qualified individuals with disabilities in all aspects of the employment process and to perform the essential functions. If reasonable accommodation is needed, please contact the HR Department at ********************************************.

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.

Why Join Our Team? Comprehensive Benefits Package Medical, Dental, and Vision Insurance Group Life and Disability Insurance Group Accident, Hospital Indemnity, and Critical Illness Insurance Traditional and Roth 401(k) Plan Exclusive Perks & Growth Opportunities Employee Dining Discounts and/or Complimentary Onsite Meals Career Development & Limitless Growth Opportunities If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. Employee Assistance Program (EAP) Commuter and Dependent Care Benefits What You'll Do As a Sushi Chef at Kona Grill, you will be responsible for crafting high-quality sushi and sashimi with precision, creativity, and consistency. Your mission is to deliver exceptional sushi dishes while ensuring top-tier presentation, taste, and guest satisfaction. Key Responsibilities Prepare and execute all sushi, sashimi, and maki rolls according to Kona Grill's high standards Maintain a deep understanding of fish quality, proper cutting techniques, and sushi preparation Ensure consistency in knife cuts, portioning, and plating for all sushi dishes Follow strict food safety, sanitation, and HACCP guidelines for handling raw fish and seafood Manage daily mise en place, including ingredient preparation, rice cooking, and sauce production Maintain a clean, organized sushi station, ensuring efficiency during high-volume service Monitor inventory levels of seafood, produce, and other sushi-related items to ensure freshness Work collaboratively with the BOH and FOH teams to ensure a seamless dining experience Engage with guests when appropriate, providing sushi recommendations and an interactive experience Execute tasks assigned by Chefs and Kitchen Leadership with professionalism and enthusiasm What We're Looking For Previous experience as a Sushi Chef or Sushi Cook in a high-volume restaurant Expertise in sushi preparation, knife skills, and traditional Japanese techniques Ability to multi-task and work efficiently in a fast-paced environment Strong attention to detail and commitment to presentation, freshness, and quality Understanding of sushi-grade fish handling, food safety, and storage practices Willingness to learn new techniques and contribute to menu innovation Must be able to stand for extended periods and lift to 50 lbs. Availability to work nights, weekends, and holidays Positive attitude, strong work ethic, and a team-first mentality Why THE ONE GROUP is Your Next Career Move This is more than a job-it's a career opportunity with limitless potential in an expanding global brand. If you're ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience!

CHEFS WANTED IN BEAUTIFUL STEAMBOAT SPRINGS / BRECKENRIDGE, COLORADO! Destination Hospitality is seeking qualified and talented culinary professionals to join the team! Why Destination Hospitality? Since 2014 Destination Hospitality restaurants have consistently offered an enlightened hospitality experience to diners in Rocky Mountain communities. Located in Steamboat Springs, Breckenridge, Snowmass Village - Aurum Food & Wine - Table 79, and Periodic Table offer a carefully curated wine list of regional benchmarks, creative and meticulously crafted cocktails, and delicious New American cuisine to satisfy every taste. Our enthusiastic and hardworking team members are our strength. Every member of the Destination Hospitality restaurant group is offered competitive wages, thorough on the job training and opportunities for advancement. Team member benefits include: Great Pay $$$ Health Insurance Educational Reimbursements Sick Days and Personal Paid Time Off 401k with Company Contributions Dining Discounts and More... At Destination Hospitality, we continuously strive for excellence. Our goal is to create an environment where each and every guest thinks “ This . This is the only place in the world I want to be eating right now .” Why You? You are a punctual, driven and detail oriented culinary professional looking for an opportunity to expand your skill set. You enjoy working in a fast-paced environment and thrive on the exciting energy of a busy night, even mid-week. You have a sense of genuine hospitality for guests and passion for delicious and accessible food. You ideally have a minimum of 2 years' experience in a scratch kitchen, have used various kitchen equipment such as a sous vide, meat grinders, pasta rollers and exhibit safe and efficient knife skills. If you do not yet have these skills, it's alright. We would love to teach them to a candidate with a true desire to learn. The Day to Day. Ensure that all policies, procedures, standards, specifications, guidelines, and training programs are followed and completed. Uphold Destination Hospitality standards of service, quality, facility appearance, cleanliness, and sanitation through training of employees. Constantly develop staff in food knowledge and execution. Develop, execute and taste for quality and consistency menu items and dish components. Develop and teach accurate recipes and menu descriptions. Understand all ingredient preparations and maintain stock levels of all ingredients and supplies. Make sure your station is always “set up for success.” Execute house recipes with precision and consistency. Understand and uphold cleanliness and food sanitation standards. Communicate with a busy team and work together to execute a successful service under Chef's direction. Work as a team to plan ahead for a successful service tomorrow by creating appropriate prep lists today. Work a full dinner shift and close the kitchen at days' end to our high standards of cleanliness. Assist Chef de Cuisine interview, hire, train, evaluate, reward, supervise and discipline kitchen personnel. Assist with kitchen staff scheduling Assess staffing levels and actively recruit staff. Inventory control and product ordering, receiving and tracking. Purchasing of equipment and supplies. Compensation - Sous Chefs $55k-65k annually DOE and access to our comprehensive benefits program after 60 days. Aurumsteamboat.com / aurumbreckenridge.com / aurumsnowmass.com / table79steamboat.com / periodictablesteamboat.com / carlinbreckenridge.com

The Executive Chef is responsible for overseeing all culinary functions for the hotel. This position will work continually to improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. The Executive Chef must ensure that sanitation and food standards are achieved. Areas of responsibility include overseeing all food preparation areas (e.g. banquets, room service, restaurants, employee dining room) and all support areas. ESSENTIAL JOB DUTIES AND RESPONSIBILITIES: Provides direction for day to day operations. Coordinates all aspects of special events and functions working with other departments as needed. Creates new recipes, using specific ingredients, as requested by customers and also based on cost and availability. Develops and updates restaurant menus and special event menus that offer appropriate choices and combinations of appetizers, salads, entrees, sides, and desserts. This includes creating an appropriate and competitive billing structure for events that meets the customer's needs and also supports and protects the business. Maintains an appropriate inventory of ingredients for multiple ongoing events to maximize efficiency and minimize cost and waste. Includes ordering ingredients and maintaining proper storage and rotation of food and beverage items. Oversees final details of food setup and service during special events, ensuring the highest level of presentation, taste, and consistency is maintained. Avoids last minute problems through organization and planning. Overcomes the inevitable unexpected with minimal impact. Responds to guests problems and complaints efficiently. Develops and coaches staff to meet and exceed performance expectations by establishing and maintaining positive work morale and effective employee relations. Directs and manages work assignments of all staff, including scheduling staff at appropriate times to meet the anticipated needs of the business. Ensures all staff is trained appropriately, provides timely performance evaluations, and performs coaching and counseling of assigned personnel as needed. Teaches culinary teams new cooking techniques and the importance of consistency in preparation and presentation. Assists the Food and Beverage Director with budget goals, objectives, and monitors financial aspects of the venue. Negotiates with and selects vendors for procurement of food and beverages. Ensures the quality, selection, and variety of all food and beverages. Maintains professional contacts with other companies and industry professionals regarding restaurant issues. Attends and participates in all required departmental and management meetings. Maintains and enforces proper sanitation policies to maintain a clean and safe work environment. Performs all duties in compliance with safety standards, health standards, the Colorado Limited Gaming Act, and internal policies and procedures. Regular and reliable attendance is a fundamental requirement of this position. Employees are expected to be punctual and consistently present during their scheduled work hours to ensure the effective and efficient operation of the business. Performs other duties, including special projects, as needed and directed. QUALIFICATION REQUIREMENTS: Demonstrated hospitality or restaurant management experience, preferably within a gaming environment. Demonstrated experience directing employees in restaurant operations. Demonstrated experience persuading, negotiating, performing within specific deadlines or under pressure, problem solving, organizing, and prioritizing work. EDUCATION AND/OR EXPERIENCE: Bachelor's Degree in Hospitality, Culinary Arts Degree or Certification, or the equivalent in education and experience. Five (5) years of recent and related hospitality or restaurant experience, including two (2) years of managerial experience. High volume Executive Chef experience is preferred. LANGUAGE SKILLS: Demonstrated effective and diplomatic oral and written communication skills using English. REASONING ABILITY: Makes recommendations, beyond the scope of essential duties, which may positively or negatively impact the operations of other departments. CERTIFICATES, LICENSES, REGISTRATIONS: Gaming License is preferred. Successful completion of Bloodborne Pathogens and ServSafe Certification or similar. OTHER SKILLS/ABILITIES: Demonstrated knowledge of various laws related to safety, workers compensation, and employment. Comprehensive knowledge of Hotel, Food and Beverage, Culinary functions, and Banquet operations. PHYSICAL DEMANDS: Essential duties involve performing physical exertion, including frequent brisk walking, climbing stairs, crouching, stooping, bending, stretching, reaching, pushing, kneeling, squatting, and standing for an entire work shift with standard breaks. Essential duties require lifting up to 30 pounds to stack, store, or move kitchen, restaurant, or general office supplies and equipment. Essential duties involve a flexible work week with additional hours routinely required. COMPENSATION AND BENEFITS: $85,000+ annually based on experience Full House Resorts offers all full-time employees and eligible family members a comprehensive and valuable benefits program that includes medical, dental, vision, life, disability, FSA, 401k retirement plan which includes a matching contribution after one (1) year of service, a generous paid time off program, free transportation from Colorado Springs, Woodland Park and Pueblo, free local gym membership, tuition reimbursement, fabulous resort perks, and more.

Full-time Description WHO WE ARE We are a restaurant group that thrives on creating authentic and inspiring experiences for the communities we serve. Through the contributions of countless incredible people, past and present, we're headed to the moon with a simple mission - to make people feel good. While no one on the team is quite like the other, it's our common values that keep us united. Be Authentic and Humble Act with Integrity Bring Good Energy Achieve as a Team Get Extraordinary Results Inspire with Hospitality ABOUT THE ROLE As an Executive Chef, your goal is to meet and exceed company financial results while maintaining a positive work environment, high levels of product quality, cleanliness, productivity, and efficient use of company resources. Additionally, this position performs and enhances the completion of the daily functions of the assigned restaurant through delegation and the development of the culinary managers and teams. TO BE SUCCESSFUL YOU MUST Deliver an outstanding food experience that guests will remember as unique and fulfilling. Provide direction, delegate, and trust in your culinary team to complete all prep work, adhere to recipe standards and follow cleanliness guidelines. You are an inventory BOSS. Ensures quality and safety of the product in all aspects of production, storage, and presentation. You are detail-oriented and won't hesitate to provide financial accuracy of sales, expenses, and inventory. Work closely with your team to mentor and develop leadership skills. Guide your team to make the right choices that build trust and get the best results. Ensure that each shift is staffed with A-Players who know their role. Communicate to your team their personal development pathway and areas of responsibility. Document all issues to provide accountability for your team's actions. Maintain a professional working relationship with all members that promote a supportive, respectful, and inclusive work environment. WHY YOU'LL LOVE BEING AN EXECUTIVE CHEF Recognition and rewards for your hard work Generous meal benefit program Access to Medical, Dental, and Vision Benefits Mental wellness and life event management program Fitness discount program Telehealth services 401K with company match Vacation We provide paid sick leave in accordance with the Colorado Healthy Families and Workplaces Act Company provided Holidays off Company-paid life, accidental, and long-term disability benefits. Paid Parental Leave up to four weeks when eligible. Competitive base compensation and potential annual 20% bonus paid quarterly Requirements The position requires 1 year of full-service restaurant Kitchen Manager experience or 3-5 years of service industry management experience. Internal candidates must be in good standing and free of performance issues within 1-year time-period. Combined work experience and education will be considered in decisions. Associate's degree in Culinary, Hospitality, Management, or Business preferred. State Food Handler's Management Certification is required Salary Description $68,000 to $74,000 base plus 20% bonus potential

Responsible for the operation and support of the kitchen along with the Executive Chef. Responsible for the overall operation of food production include, but not limited to, maintaining food quality and presentation standards, training of cooks, control of food safety and employee duties. Know all menu items and enforce the proper preparation and presentation on all items daily Know all procedures and menus for all meal periods and specials Place proper orders for supplies and maintain the proper pars of all items Maintain all food safety procedures as required by the County and by hotel standards Take ownership of the cleanliness of the kitchen and the condition of the walk ins Assist in the control of food and labor costs and control the amount of prep done Hold a pre-shift meeting with staff prior to reporting to stations Be prepared for each daily activity and review any variations with staff Ensure correct staffing during peak periods and high occupancy Monitor the performance of associates on an on-going basis and provide feedback Reward, discipline and document associate performance and provide timely counseling Properly handle all administrative work with regard to interviewing, hiring, performance appraisals and terminations of staff Select qualified, goal and service-oriented individuals and develop these individuals with clear guidelines to associates Ensure staff is properly groomed and uniformed at all times Assist in the training all new employees, and ongoing training of existing employees, including cross training for all positions Ensure all associates are safety conscious and trained in safe work practices Consistently monitor the performance of associates on an on-going basis Assist in the preparation of weekly schedules in accordance to guest needs and staff availability Process timecards and payroll as required Ensure all associates are safety conscious and trained in safe work practices Follow 4 Keys service standards, standard operation procedures, and safety standards Follow safety and security procedures Work cohesively with co-workers and all departments as part of a team Follow all appropriate policies and procedures while constantly striving to improve standards of operations Adhere to attendance and reliability standards Follow all additional duties as assigned by management Education/Experience Minimum 3 years line cook experience in a restaurant or hotel. Previous supervisory experience required. Culinary degree preferred or equivalent combination of education and experience. Work Hours Will be required to work flexible scheduled shifts based on business needs. Scheduling includes holidays, nights, and weekends depending on hotel events and functions. Job Requirements Understand the mission, vision, and goals of the hotel Must be able to prioritize and work efficiently with limited supervision Must be detail oriented and able to multi-task efficiently Must be able to speak and understand and communicate the primary language(s) used in the workplace Must possess excellent communication, follow up, and organizational Must have the ability to push, pull bend, squat and lift on a regular basis Safety requirements of PPE as needed for duty assigned and with use of required tools and equipment Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up Be a clear thinker, remaining calm and resolving problems using good judgment Follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team Must be able to understand guest's service needs Ability to work well under pressure of meeting production schedules and timelines for guests' pastry orders Ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line Ability to work in hot, noisy and sometimes close conditions Ability to work with all products and food ingredients involved Ability to use all senses to ensure quality standards are met Ability to comprehend and follow recipes We are an Equal Opportunity Employer. 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. If you need accommodation for any part of the application process because of a medical condition or disability, please contact: *******************************. KSL Resorts is an Equal Opportunity Employer M/F/Disability/Veteran and Drug Free.

We are seeking an experienced and passionate Executive Sous Chef to join our dynamic kitchen team. The ideal candidate will work closely with the Executive Chef to lead and inspire our culinary staff, ensuring the highest standards of food quality and presentation. The Executive Sous Chef will play a vital role in menu development, kitchen operations, and maintaining a positive, collaborative work environment in our fast-paced kitchen. Key Responsibilities: - Assist the Executive Chef in developing and executing seasonal menus, in accordance with our culinary vision and guest preferences. - Oversee daily kitchen operations, ensuring food preparation, presentation, and service meet our established quality standards. - Supervise, train, and mentor kitchen staff, fostering a culture of teamwork, creativity, and excellence. - Ensure compliance with health and safety regulations, implementing best practices for food safety and hygiene. - Monitor inventory levels and assist in ordering and receiving supplies, minimizing waste, and managing cost control effectively. - Collaborate with management to develop and implement standard operating procedures for kitchen operations. - Assist in developing and maintaining food presentation and plating techniques that align with our restaurant's brand. - Participate in staff meetings and provide input on staffing needs, employee training, and performance evaluations. - Address and resolve kitchen issues promptly, from supply chain challenges to staff performance concerns. - Maintain a positive and professional relationship with front-of-house staff to ensure seamless service and a great dining experience for guests. Qualifications: - Proven experience as a Sous Chef or similar role in a high-volume, fast-paced kitchen environment. Experience in fine dining is a plus - Culinary degree or equivalent certification preferred - Strong leadership abilities with excellent communication and interpersonal skills - Proficient in various cooking techniques and cuisines - Knowledge of food safety regulations and best practices in kitchen operations - Ability to work under pressure and manage multiple tasks simultaneously - Strong organizational and time management skills - Passion for culinary excellence and continuous learning Benefits: Free onsite shift parking Discounted bus pass for Eagle County & Lake County routes Discounted F&B, Spa Treatments & Retail up to 40% off 401K with Match PTO for Full Time Year Round up to 4 weeks a year Wellness Bonus if worked through full season until ski area closing Full benefits such as Medical, Dental, Vision, LTD/STD, Life, Accident, Critical Illness, Hospital Insurance. Merchant Ski Pass Program Free onsite Chef prepared employee dining room with hot meals and salad bar Our company (“Company”) fully subscribes to the principles of Equal Employment Opportunity. It is our policy to provide employment, compensation, and other benefits related to employment based on qualifications, without regard to race, color, religion, national origin, age, sex, veteran status, genetic information, disability, or any other basis prohibited by federal, state or local law. In compliance with the Americans with Disabilities Act (ADA) and applicable federal, state and/or local laws, it is our policy to provide reasonable accommodation upon request during the application process to applicants in order that they may be given a full and fair opportunity to be considered for employment. As an Equal Opportunity Employer, we intend to comply fully with applicable federal, state and/or local employment laws and the information requested on this application will only be used for purposes consistent with those laws. To the extent required by applicable law, The Company maintains a drug- free workplace.

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

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview To oversee the direction of the kitchen's daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. Responsible for assisting the Executive Chef with the overall kitchen operations, including food and labor cost controls. The Executive Sous Chef is responsible for the effective management and operation of the public food culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the Executive Chef, Food or that Beverage Director. The Executive Sous Chef will provide oversight and resolution responsibility for employee performance issues. The Executive Sous Chef must provide a high level of event oversight, culinary proficiency and operational/personnel support to ensure the smooth running of any assigned event. A critical function of the Executive Sous Chef will be to actively mentor, train and help employees meet company quality standards, and to promote a positive, enthusiastic and cooperative work environment. This is a key position for the effective and profitable operation of the business. The Executive Sous Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role pays an annual salary of $56,485.00. Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays). This position will remain open until June 27, 2025. Responsibilities Ensures budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control for all Pubic Food Events. Controls labor costs through effective scheduling of Public Foods kitchen staff, cross-training and development of employees. Ensures that the purchasing and preparation of all food products meet OVG' standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Assists with the delivery and set-up of catered services and food service areas as needed. Training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of Public Foods kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. Assists the Executive Chef in fulfilling kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas. Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Qualifications Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Minimum of 2-3 years kitchen management experience in a full service restaurant or events venue. Demonstrated and verifiable track record of meeting projected costs. Professional appearance and presentation required. Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. Maintains a current Food Handler's card and alcohol service permit if required by state or local government. Working knowledge of employee scheduling in a hospitality environment. Ability to obtain and maintain certification in a nationally recognized sanitation program. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Full-time, Temporary Description is hiring for the summer season (April - October) with eligibility for staff housing. Are you a culinary student seeking hands-on experience in an upscale kitchen? Devil's Thumb Ranch Resort & Spa offers a unique Culinary Externship Program, providing aspiring chefs the opportunity to train in a high-end, real-world environment. Situated on 6,500 acres of pristine Colorado wilderness, our resort features multiple dining venues, including Heck's Tavern, Ranch House Restaurant, Volario's, Café Giocondo, and our Banquets team. Externs will gain invaluable knowledge while enjoying the breathtaking mountain lifestyle, with access to year-round outdoor activities. Subsidized staff housing is available to qualified candidates. Principle Purpose of Job As a Culinary participant, your primary responsibility is to support our kitchen operations while gaining hands-on experience under the guidance of our experienced culinary team. You will rotate through various kitchen stations, assisting in food preparation, mise en place, and maintaining kitchen cleanliness. This program is designed to develop your skills, broaden your culinary knowledge, and prepare you for future success in the hospitality industry. Essential Duties and Responsibilities: Assist with mise en place, including ingredient preparation, station setup, and organization. Support Line Cooks and Chefs in food preparation, ensuring consistency and quality. Maintain a clean and organized workspace, adhering to proper food safety and sanitation standards. Follow recipes and assist in plating dishes according to presentation guidelines. Properly store, date, and label ingredients to maintain freshness and compliance with health codes. Assist in inventory management and stocking of kitchen supplies. Participate in kitchen training sessions, learning techniques and skills from our culinary leaders. Work collaboratively with the kitchen team to ensure smooth and efficient service. Complete assigned opening and closing side work duties. Uphold the Ranch's commitment to excellence, sustainability, and guest satisfaction. Requirements Currently enrolled in a culinary program or recent graduate seeking hands-on experience. ServSafe certification preferred but not required. Passionate about food and eager to learn in a fast-paced kitchen environment. Strong work ethic, attention to detail, and ability to take direction. Ability to work flexible hours, including nights, weekends, and holidays. Must be able to lift 20-30 lbs and stand for long periods of time. Compensation Description: $18.00 - 20.00/hr Competitive pay commensurate with education and experience. Benefits and Perks: 152 hours of Paid Time Off if FT, Year-Round employment status. Affordable housing options are available for employees working a minimum of 35 hours per week, based on availability. Health, Dental & Life & Vision Insurances, plus 401k Employer Match of up to $2,000 annually--if FT, Year-Round employment status. Wellness Program opportunities including meditation, complimentary daily Yoga, trail running, and mountain-biking workshops. 25% discounts at all Devil's Thumb Ranch restaurants, activities including Trail Rides, and Spa Treatments. Discounted Winter Park Ski Resort season pass (available annually in season) or 1/2 price Grand Park Rec Center Pass. Referral bonus of $250 if we hire someone you refer. Due to the nature of our 24-hour operation, there is no guaranteed work schedule. Managers will try to accommodate specific schedule requests, but they are never guaranteed if business volume prohibits. The statements contained in this job description reflect general details as necessary to describe the principal functions of this position, the level of knowledge and skill typically required and the scope of responsibility. It should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned, including work in other functional areas to cover absences of relief, to equalize peak work periods or otherwise balance the workload. Devil's Thumb Ranch Resort & Spa is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability status, protected veteran status, or any other characteristic protected by law. Salary Description $18.00 - 20.00/hr

In most jobs, everyone doesnt spontaneously erupt into applause and start raining down high-fives. At Buffalo Wild Wings, thats just a Thursday night. This is the place to start the next phase of your career. Whether you grow in our system here or your game-plan takes you elsewhere, we want you to have an experience that lasts a lifetime. GAME TIME ENERGY, LIFETIME EXPERIENCE You'll work directly within the Heart of House as a Kitchen Team Member/Cook. You will work in multiple stations, inclusive of Chip, Shake, Grill, Southwest, and Expo. Through the production of all Buffalo Wild Wings food items, you'll be key in creating legendary experiences for our guests. HOME OF THE GREATEST OF ALL TIMES Buffalo Wild Wings fuels moments worth sharing for our guests and for our team members. And, when that means access to all these benefits and the game is always on well, thats just another day at the office. Weekly Pay Flexible Schedule Shift meal discount and family dining discount* Best in Class Training & Continuous Learning Advancement Opportunities Paid Time Off* 401(k) Retirement Plan* Tuition Benefits* Medical, Dental and Vision* Champions of Hope* Cash Referral Program Journey Wellbeing Support Tool PerkSpot Discount Program Recognition Program Slip Resistant Shoes Programs Community & Charitable Involvement Igniting Dreams Grant Program Training Contests YOU GOT THIS You are 16 years of age (or higher, per applicable law). You know what it takes to fuel moments worth sharing and have exceptional time management, attention to detail, and guest service skills. Not sure if your experience aligns? We encourage you to apply. Sports-lover or not, all backgrounds are welcome here. Buffalo Wild Wings, Inc. is an equal opportunity employer. *Subject to availability and certain eligibility requirements. $14.81 per hour-$19.25 per hour The base hourly pay range above represents the low and high end of the pay range for this position. Actual placement within this range will vary based on various factors including but not limited to experience, education, training, and location. Hourly rates may vary based on state/local minimum wage requirements. Hourly team members will be eligible for overtime in accordance with applicable law and Inspire Brands policy. RequiredPreferredJob Industries Other

ESSENTIAL JOB DUTIES AND RESPONSIBILITIES: Ensures kitchen staff adhere to set standards, procedures, department rules, and sanitation requirements. Monitor sanitation practices to ensure that employees follow standards and regulations.  Check the quality of raw or cooked food products to ensure that standards are met.  Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.  Prepare and produce a variety of high-quality dishes, while following approved recipes and specifications in an accurate and timely manner. Cook different menu items in alignment with the kitchen team to deliver dishes simultaneously. Maintain a thorough working knowledge of recipes, ingredients, allergens, and food presentation.  Ensure that food quality, quantity, freshness, and presentation meet company standards.  Ensure all the products and prepared items are properly labeled, dated, initialized, covered, and rotated following FIFO (first in, first out). Maintain department cleanliness and organization. Adhere to safe work and equipment practices. Follow all food safety, health safety, and sanitation standards.  Follow all company policies, procedures, and guidelines.  Assists with inventory management and conducting end of month inventory reports. Operate ethically to protect the assets and image of the company.  Uses effective communication and interpersonal skills conducive to a productive teamwork environment. Acts as a back up to kitchen staff to perform the duties of all kitchen positions. Regular and reliable attendance is a fundamental requirement of this position. Employees are expected to be punctual and consistently present during their scheduled work hours to ensure the effective and efficient operation of the business. Performs other duties, including special projects, as needed and directed. QUALIFICATION REQUIREMENTS: Demonstrated cooking experience, preferably within a hospitality, restaurant, or gaming environment. Demonstrated experience working independently with minimal supervision. Ability to work in an ever-changing environment. Has a strong work ethic and customer-focused approach. EDUCATION AND/OR EXPERIENCE: Graduation from high school or equivalent in education and experience. Two (2) or more years of recent and related cooking experience, preferably within a hospitality, restaurant, or gaming environment. Prefer certification of culinary training or apprenticeship. Must have extensive experience cooking Mexican cuisine. LANGUAGE SKILLS: Demonstrated effective and diplomatic oral and written communication skills using English. CERTIFICATES, LICENSES, REGISTRATIONS: Food Handler's License, or equivalent. Successful completion of Bloodborne Pathogens and hazardous material training. OTHER SKILLS/ABILITIES: Strong knowledge of kitchen opening and closing procedures. Must be passionate, entrepreneurial, and dedicated to success. Ability to work a flexible schedule including days, nights, weekends, and holidays. Has a professional and polished approach to leadership in a busy atmosphere. Has the ability to think quickly and multi-task in a fast-paced environment. Effective communication and interpersonal skills conducive to a productive teamwork environment. Possess leadership, team building and implementation skills. High standards for cleanliness of workspace and service areas  PHYSICAL DEMANDS: Ability to perform the essential job functions consistently, safely and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards. Must be able to lift and carry up to 30 lbs. Ability to stand or sit for prolonged periods of time and climb steps regularly. Essential duties require moving about on foot to accomplish tasks, particularly frequent movements from place to place within the property. Essential duties require bending, lifting, carrying, reaching/extending arms, and hands above shoulder height frequently, or otherwise moving in a constantly changing environment. COMPENSATION AND BENEFITS: $60,000+ annually based on experience Full House Resorts offers all full-time employees and eligible family members a comprehensive and valuable benefits program that includes medical, dental, vision, life, disability, FSA, 401k retirement plan which includes a matching contribution after one (1) year of service, a generous paid time off program, free transportation from Colorado Springs, Woodland Park and Pueblo, free local gym membership, tuition reimbursement, fabulous resort perks, and more.