Chef Jobs in Golden, CO

The ideal Sous Chef is hard-working, self-motivated, and efficient in all tasks assigned. They are approachable and their communication style is direct and candid. This person should be a great leader equipped with a sense of humor, and superior teaching, and coaching skills. Management style should be flexible to motivate a team of diverse individuals and foster an environment where open communication and teamwork are encouraged. Efficiency in tasks assigned and attention to detail are necessary for this position. This person must be able to handle a fast-paced work environment. They must have quick work skills while still being organized and paying attention to detail. This person must also be both knowledgeable and dedicated to the health and sanitation standards of Catering by Design. This position will report directly to the Executive Sous Chef and must be able to work flexible hours following workload, time constraints, and kitchen deadlines. Responsibilities (What) The duties & responsibilities of the Sous Chef include, but are not limited to, the following: Follow all Kitchen Systems presented in training. Control, maintain, organize, and clean walk-in coolers and dry storage areas. Rotation and receiving stock from food purveyors. Assist all other chefs in the following as necessary: training new employees, filling in on any vacant positions, overseeing quality, overseeing efficiencies in prep time, and conducting prep lists. Assist in inventories as necessary deemed by CDC. Prepare and conduct tastings, including presenting dishes to clients. To fulfill any duties deemed necessary by chefs to make the kitchen better within reason and normal to any kitchen environment. Work with chefs on new creative ideas as needed in both catering and DBG menus. The position will occasionally require you attend events as deemed necessary. Assist chefs in staff meetings with constructive criticism, ideas for change for the better, and a positive attitude towards all employees. Assist in staging events and checking out events Assist in daily kitchen prep work as necessary and when instructed by the Executive Sous Chef to do so. Job Type: Full-time Pay: $60,000.00 - $65,000.00 per year Benefits: 401(k) 401(k) matching Health insurance Paid time off Referral program Experience level: 5 years Ability to commute/relocate: Denver, CO 80239: Reliably commute or planning to relocate before starting work (Required) Work Location: In person Required: Minimum of two (2) years leading in a high-volume kitchen Flexible hours, working weekends and holidays as needed. Able to lift 50 lbs. Able to be on feet for extended periods Appreciation of great food Preferred: Culinary Education High School Diploma or Equivalent Desired Industry or Community involvement Outside hobbies and interests Catering by Design for Everyone Each day, both directly or indirectly, we help our clients celebrate life's milestones and we revel in the creativity and uniqueness of every event. Our passion and purpose: dedication to making people happy through creativity and collaboration, is the core of who we are. To be authentic, we are committed to embracing our team and fostering an environment of creativity and individuality. At Catering by Design, we are dedicated to operating our business so that everyone feels welcome, accepted, safe, included, and worthy. Everyone - regardless of age, race, gender identity, sexual orientation, religion, and disability - is respected for their individualism and we cherish our differences. After all, our differences allow us to look at things with a diverse lens, and by sharing our vision, we all grow together.

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

City, State:Denver, ColoradoSalary Range of $85k - $100k. The Renaissance Denver Downtown City Center is looking for an amazing Executive Chef. About our Hotel: The Four-Diamond, award-winning Renaissance Denver Downtown City Center is Located in the historic Colorado National Bank building in downtown Denver. The Renaissance hotel is part of the Marriott family and it is managed by Stonebridge Companies. Our hotel offers 230 guest rooms in the heart of downtown Denver. For business and social functions we offer 6,000 square feet of gathering space and also utilize our historic with sixteen original murals created by famous Colorado artist Allen Tupper lobby for private functions. For dining options, we offer the award winning range restaurant, teller bar and illy's caffè. If you are in tune with the latest trends, you are passionate about the locale, you are a discoverer at heart, and you love helping others, you are in the right place. At Renaissance you can share what inspires you and help others discover the world as they go. Some of our benefits • Opportunities for career growth • Free RTD Eco Pass • Discounted Hotel rooms ( Marriott and Stonebridge Hotels) • 20 % Discount on Dinning Experience at Marriott Properties • 50 % Discount on Dining Experience at our managed restaurants • 401(k) retirement plan offered after 6 months • Free Life Insurance to all associates • Work Holiday Pay And much more 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.

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.

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

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.

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.

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

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.

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

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 ********************************************.

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 with 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!

Returning UsersLog Back In Sodexo is hiring an Executive Chef 4 for Denver Health! The role involves overseeing culinary operations at the medical center, including patient feeding, retail areas, and catering. The ideal candidate will be a team-oriented leader with experience in safety, sanitation, and managing staff, as well as developing teams in a culinary setting. This position is primarily Monday-Friday with rotating weekends. The salary range is competitive and based on experience with a full benefits package that kicks in immediately. Incentives Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K, access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. What You'll Do * implement and standardize all culinary systems and procedures for hospital * manage, direct, and mentor frontline staff * procurement and purchasing * create menus based on client needs * implement innovative and fresh ideas in retail, catering, and patient services * create interpersonal relationships with client 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 * a strong culinary background in a high-volume environment * strong management skills and experience * menu planning experience and a strong understanding of current culinary trends * proficient computer skills, highly organized, and detail-focused * a proven ability to set up processes, create efficiencies, and solve problems with little to no direction * ServSafe Certified with proven working knowledge of HAACP 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 - Bachelor's Degree or equivalent experience Minimum Management Experience - 5 years Minimum Functional Experience - 3 years 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!

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)

Full-time Description As an Executive Chef at Gravity Haus Breckenridge, you'll be a key player in a collaborative culinary environment, working closely with the property leadership, and your kitchen team to create an exceptional dining experience. You'll be part of a creative and strategic process, contributing your expertise while ensuring alignment with Gravity Haus' culinary vision. This role is perfect for a team-oriented chef who thrives in a high-energy, guest-focused environment. You'll bring a balance of creative menu development, operational excellence, and strong business acumen, all while fostering a culture of growth, engagement, and culinary innovation. Your leadership style will be hands-on and inclusive, guiding your team toward success while working side-by-side to elevate the Gravity Haus dining experience. Why Join Gravity Haus? Culinary Freedom: Work with fresh, locally sourced ingredients to create menus that excite and inspire. Adventure Lifestyle: Be part of a company that values sustainability, the outdoors, and meaningful experiences. Career Growth: Join a dynamic team, mentor and coach future culinary leaders, and assist in shaping an evolving food & beverage program. Work-Life Balance: We understand that creativity thrives when chefs have time to refuel and recharge. Community & Connection: Join a passionate team dedicated to delivering exceptional hospitality. What You'll Do Lead & Inspire: Oversee the culinary team, fostering growth, creativity, and operational excellence. Menu Innovation: Collaborate with the Director of Culinary and Property Leadership to develop seasonal menus, special events, and adventure-driven dining experiences. Operational Mastery: Manage kitchen operations, from budgeting and food costs to training and inventory control. Guest-First Approach: Ensure every dish meets Gravity Haus' high standards, delivering an unforgettable dining experience. Hands-On Leadership: Work side-by-side with your team, setting the tone for excellence, teamwork, and “haus”-pitality. Sustainability Focus: Uphold Gravity Haus' commitment to eco-conscious sourcing and minimal food waste. Who You Are Proven Leader: At least 6 years of progressive culinary experience, including leadership roles in high-volume, upscale kitchens. Creative & Strategic: Strong understanding of ingredient-driven menus, food trends, and cost control. Team Builder: Passionate about training and mentoring chefs at all levels. Business-Savvy: Experience managing labor, food costs, purchasing, and P&L reports. Tech-Smart: Comfortable with inventory software, scheduling tools, and Microsoft/Google applications. Multi-Talented: Ability to work across all stations and maintain high standards under pressure. Outdoor Enthusiast: Excited about adventure-driven culinary experiences (think backcountry hut dinners, snowcat feasts, and more!). Perks & Benefits Competitive Salary + Performance-Based Bonus Full Health Benefits + 401K with Company Match (for full-time employees) Gravity Haus Membership + Adventure Perks (because work should be fun too!) Flexible Scheduling & Time Off Opportunities to Shape the Future of Gravity Haus Culinary Requirements Physical Requirements Ability to stand for long periods of time Ability to lift up to 50lbs Salary Description $90,000-$100,000/annually, plus bonus

We are looking for talented, experienced line cooks and sous chefs who have a passion for helping people. Friend That Cooks Personal Chefs is a company built on taking care of its clients by providing in-home custom healthy meals, and taking care of its chefs by offering weekday hours, excellent benefits and creative freedom. You'll work closely with families on their preferences, and often this turns into friendship with them. Work is Mon-Fri during the day (8 ish to 5 ish) and weekend hours are optional. You'll menu plan, shop, cook and clean up, leaving the client's fridge stocked with a week's worth of meals. Here is a breakdown of what to expect: ● Weekday hours ● Creative freedom, leading to a fast track of culinary growth ● GREAT benefits: Health, Dental, Vision, Life ● Paid time off that you control for sick, personal or vacation days ● Retirement benefit (company matched) for full and part time employees ● Maternity/Paternity Pay ● Automatic overtime for optional dinner parties and cooking lessons ● Referral bonus as much as $300 for clients and chefs ● Fuel reimbursements and Equipment Allowance What we're looking for in a candidate: a minimum of 5 years' experience cooking in scratch restaurant kitchens a culinary degree is preferred, but comparable experience can substitute a passion for food, a large repertoire of ethnic and classic dishes and self-motivation to learn new recipes a passion for helping and serving others a reliable vehicle that you do not share a smart phone with a data plan and comfortable with technology responsible attitude and good communication skills Starting pay at $23.46/hour, automatic raise to $24.46/hour at full time Automatic overtime for parties and cooking lessons (part and full time) $7/hr bonus while training others for those we certify as trainers (part and full time) Pay for optional holiday parties 3x or more hourly rate (part and full time) Yearly raises (part and full time) Twice per year seasonal bonuses (part and full time) Tenure bonuses and raises at 3 and 5 year marks (part and full time) Frequent contests and bonus prizes (part and full time) Occasional tips (part and full time) Earn 7% of every hour worked for unrestricted flex pay (PTO) for holidays, sick and personal days (part and full time) Three additional paid holidays per year (part and full time) 401k with company contribution (part and full time) Company profit sharing via 401k match for 401k participants (part and full time) Heavily subsidized health, dental and vision insurance plan (full time) Paid parental leave (part and full time) Dependent care savings plan (part and full time) Equipment allowance (part and full time) Dining Benefit (part and full time) Gas reimbursements (part and full time) Generous referral rewards for referring chefs and clients (part and full time) Free uniforms (part and full time)

Consistently recognized as a Top National and Colorado Workplace, Breckenridge Grand Vacations builds, markets, and operates luxurious resort properties. The Grand Lodge on Peak 7 seeks an Executive Chef. The application window closes on April 1st, 2025. In 2018, based on anonymous employee feedback, the Denver Post named BGV the top large workplace in Colorado. In 2020, we were again ranked in the top five. In 2023 and 2024, USA Today recognized BGV as a national top workplace! We also received 2024 Top Workplaces Culture Excellence recognition in Compensation & Benefits, Purpose & Values, Leadership, Professional Development, Innovation, and Employee Well-Being and Appreciation. BGV is all about Sharing Smiles, including putting smiles on the faces of our employees! Learn more about BGV, including our four-decade history of success, here BreckenridgeGrandVacations.com. The salary offered to the successful candidate will be based on job-related education, training, and experience. The salary offer will not be based on a candidate's salary history, and BGV will not seek information about an applicant's salary history or age. This position also includes BGV's Total Compensation package: Group life insurance Health, vision, and dental insurance plans Retirement plan Twice yearly bonus Employee recruiting bonus Tuition reimbursement program Professional development Employee Wellness programs to support physical and mental health Sustainability programs to support the health of the planet BGV's unique FUN benefits include programs for ski/rec center passes and ski medallions, lodging and purchase discounts, outdoor gear discounts, access to BGV's Ball Arena suite in Denver for concerts and events, Rockies, Avalanche, Nuggets and Rapids tickets, access to local events, employee outings, team sports, discounted vacations through Interval International, and the legendary BGV Holiday Party! SUMMARY: The Executive Chef will oversee all kitchen operations at the resort's high-occupancy restaurant. The role involves menu creation, managing kitchen staff, ensuring food quality, and collaborating with the Restaurant General Manager to provide an exceptional dining experience for guests. ESSENTIAL DUTIES AND RESPONSIBILITIES · Oversee all kitchen operations, including food preparation, presentation, and quality control. · Recruit, train, schedule, and manage staff, ensuring adherence to performance standards and guest service expectations. · Create seasonal menus considering guest preferences, resort themes, and cost management. · Supervise and train kitchen staff, ensuring adherence to food safety and sanitation standards. · Manage food inventory, procurement, and vendor relationships, ensuring the best pricing and quality of ingredients. · Monitor kitchen expenses, food cost percentages, and labor efficiency to ensure financial targets are met. · Innovate and refine menus based on seasonal ingredients and guest feedback, ensuring dishes are aligned with the resort's brand and standards. · Foster a positive kitchen environment through leadership and open communication with staff and resort management. · Ensure all food safety regulations are strictly followed, including temperature checks, storage, and cleanliness. · Conduct regular kitchen inspections to maintain high standards of cleanliness, organization, and equipment maintenance. · Work closely with the Restaurant General Manager to align kitchen operations with overall restaurant objectives and resort events. · Monitor guest satisfaction and handle any complaints or concerns to ensure top-tier customer service. · Participate in menu tastings, provide feedback on presentation, portion size, and flavor profiles, and ensure that menu changes are cost-effective and aligned with the restaurant's goals. · Manage restaurant inventory, vendor relationships, and supply orders, ensuring cost-effectiveness. · Assist in monitoring budgets, forecasts, and financial performance; maintain efficient cost controls. · Promote a positive work environment that encourages teamwork and communication. · Conduct regular property and service quality inspections, ensuring all areas meet resort standards. · Develop and implement staff training programs to maintain high levels of service and consistency. · Foster relationships with resort management to align restaurant operations with overall resort objectives. · Collaborate with resort departments (e.g., housekeeping, security, engineering) to create seamless guest experiences · Monitor department expenses and purchases. Review and approve invoices and purchases to ensure accuracy, utilizing the company software. Speak to monthly financials and production cost analyses. · Establish and maintain the budget, including budgeting, forecasting and monitoring the department budget. Provide feedback on any variances. · Foster and maintain positive, collaborative relationships with resort management, GL7 Owners Association (GL7OA), business partners, and vendors to ensure smooth operations and mutual success. · Be the “End of the Line” and resolve every situation inherited, not passing it along, whenever possible. o Follow up on any situation that is not fully resolved at the time of the initial request. o Respond promptly to all email and voicemail correspondence. o Maintain a positive working relationship with all contacts, always being helpful and courteous. o Dress professionally, wear name badge and adhere to Company appearance standards at all times. o Attend, support, develop and/or conduct company training sessions and department meetings. Attend outside training sessions as needed. o Work with department managers to organize staff “SPIF's” and one “Listening Session” each year with the entire staff. MARGINAL DUTIES · Participate in resort and town-wide sustainability and environmental initiatives, focusing on reducing food waste and promoting local sourcing. · Assist in special event planning, including banquets, holiday menus, and large group reservations. · Participate in resort sustainability initiatives, ensuring the restaurant adheres to recycling and resource conservation policies. · Follow the Results Leadership operating procedures when recruiting, hiring, training, retaining, developing, scheduling, reviewing, disciplining and terminating operations management staff. Provide guidance and support and be a team leader. · Ensure all training is thorough, occurring on a regular basis and conducted in a manner that drives results and ensures consistent staff knowledge and performance. · Resolve and work with staff to resolve problems and complaints, always giving consideration to what guests or owners deem appropriate. Handle any guest or owner that the staff is unable to assist. Consult with department managers on issues, as needed. · Perform staff evaluations and coaching meetings. Provide feedback and coach employees on ways to improve their performances and establish goals. Follow up with employees to evaluate progress and ensure improvement. · Respond to inquiries pertaining to resort policies and services. · Establish, communicate and reinforce Company policies, procedures and standards with the staff. Ensure adherence. · Monitor staff performance and measurable results, and manage to individual performance. Keep accurate staff performance records to ensure job performance accountability. Handle and track all staff tardiness, sick days and absenteeism. Requirements QUALIFICATIONS · Proven experience as an Executive Chef in a high-volume restaurant or resort environment. · Strong leadership and team management skills. · Expertise in menu development, food safety, and kitchen management. · Excellent communication and organizational skills. EDUCATION/EXPERIENCE · Culinary degree preferred, with 5-7 years of experience in a high-volume kitchen or equivalent combination of education and experience. CERTIFICATIONS AND LICENSES · ServSafe certification or equivalent food safety certification required. COMPETENCIES/SKILLS/ATTRIBUTES · Demonstrated leadership in a high-volume restaurant or hospitality setting. · Strong interpersonal and communication skills, both verbal and written. · Ability to multitask and prioritize in a fast-paced, dynamic environment. · Proficiency in Microsoft Office programs and restaurant management software. · Strong financial acumen, with the ability to manage budgets and analyze financial data. · Commitment to excellent customer service and the ability to resolve guest issues calmly and effectively. · Experience in developing and conducting staff training programs. · Ability to work collaboratively with other resort departments. EDUCATION/EXPERIENCE · Bachelor's degree in hospitality, business management, or a related field preferred. · 3-5 years of management experience in a high-occupancy, full-service restaurant or resort environment, or equivalent education and experience. COMPUTER EXPERIENCE · Proficiency in Microsoft Office (Outlook, Word, Excel) and restaurant management software required. PHYSICAL DEMANDS · Ability to stand for long periods and lift up to 50 pounds. · Must be able to work in a fast-paced environment, including outdoor service areas during peak seasons. · Sit and work at a computer workstation (using mouse and keyboard) over 2/3 of the time. · Perform repetitive motions of the arms (elbows, wrists, hands and fingers) over 2/3 of the time. · Use hands and fingers to touch, handle, feel or grasp over 2/3 of the time. · Speak and listen over the telephone, radio and in person over 2/3 of the time. · Stand and walk between 1/3 and 2/3 of the time. · Lift between 10 and 25 pounds between 1/3 and 2/3 of the time. · Stoop, kneel, crouch, crawl, climb or balance under 1/3 of the time. · Push against something, with force, using upper extremities to thrust forward, downward or outward under 1/3 of the time. · Pull using upper extremities to exert force to draw, haul or tug objects under 1/3 of the time. · Lift between 50 and 100 pounds under 1/3 of the time. · Reach with arms under 1/3 of the time. · Requires close, distance, color and peripheral vision, close visual acuity and depth perception. · WORK ENVIRONMENT · Indoor and outdoor work environments, with exposure to cold weather, snow, and high altitudes. · High noise levels and frequent guest interaction.