Sous Chef Jobs in Englewood, CO

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

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

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.

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.

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.

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Oversee weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in a full-service, high-volume dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic *Application deadline is 6/25/2025. Click on "Apply" to submit for this position. EOE #LI-KJ1 Pay Range USD $85,000.00 - USD $105,000.00 /Yr. At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in a full-service, high-volume dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic *Application deadline is 6/25/2025. Click on "Apply" to submit for this position. EOE #LI-KJ1

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

The Executive Chef will oversee kitchen operations, create an innovative menu, and prepare or coordinate the preparation of food ordered by patrons. Duties/Responsibilities: Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request. Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards. Creates and modifies the restaurant's menu based on food trends, food costs, patron requests, and seasonal availability. Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste. Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed. Maintains kitchen budget. Sets prices for food items on the menu. Collaborates with specialty chefs on menu items-for example, works with pastry chefs to design an innovative, appealing, and complimentary dessert menu. Performs other related duties as assigned. Required Skills/Abilities: Ability to produce an excellent culinary and restaurant experience for patrons. Extremely creative. Excellent verbal and written communication skills. Excellent time management, scheduling, managerial, and organizational skills. Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure. Education and Experience: Relevant experience or training, which may be demonstrated via degree or certificate, completion of an apprenticeship, or other experience necessary to become trained as a highly skilled professional cook. At least two years of culinary managerial experience required. Business experience preferred. Compensation & Benefits Info: The salary range for this position is $80,000 - $85,000 Benefits include: Subsidized health, vision, and dental insurance 401(k) matching Sick leave Disability insurance Kompass Kulinary is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, pregnancy, age, national origin, disability status, genetic information, protected veteran status, or any other characteristic protected by law.

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.

Executive Chef – Rogers, Arkansas Are you ready for your next culinary challenge and an adventure in a new market? Gecko Hospitality is now searching for an experienced and motivated Executive Chef in the Rogers, Arkansas area for a New Restaurant Opening! The ideal Executive Chef is a detail-oriented, communicative, and visionary leader who excels in culinary excellence, team development, and back-of-house management. About The Company: Our mission is to empower our people, enrich the community, and provide exceptional hospitality. This is achieved through internal collaboration, where team members come together to innovate and improve experiences for everyone involved. At its core, our culture values kindness, respect, and internal hospitality, which guides our interactions. About Northwest Arkansas: Northwest Arkansas has experienced rapid growth and transformation in recent years, driven by the expansion of major companies like Walmart, Tyson Foods, and J.B. Hunt, as well as a thriving arts and cultural scene. This growth has created a vibrant and diverse community with a strong demand for high-quality dining options, making it an attractive destination for chefs looking to advance their careers or start their own restaurants. With its natural beauty, outdoor recreational opportunities, and lower cost of living compared to many major cities, Northwest Arkansas offers an excellent quality of life for chefs and their families. Responsibilities: Detail-oriented and committed to excellence in culinary operations Excellent communication skills to lead and collaborate with the team Accountable for all culinary aspects of the business including recipe and menu development Recruiting, training, and developing a high-performing culinary team Maintaining consistently excellent cuisine and presentation Ensuring team compliance with safety and health standards Managing back-of-house administrative and financial duties Compensation and Benefits: Salary: up to $90,000 Bonus Potential Relocation Assistance Medical, Dental, Vision and Life Insurance Paid Time Off Short and Long-Term Disability Insurance 401(k) Outstanding cost of living Qualifications: Minimum of 3-5 years current experience as an Executive Chef; steakhouse background strongly preferred High volume background - must have Executive Chef experience in establishments doing over $3 million in sales per year Ability to maintain high levels of food quality, consistency, and hygiene Strong leadership, communication, and organizational skills Hands-on with hiring, training, and developing hourly employees Excellent work ethic and drive to succeed Executive Chef candidates must be proficient with financials (P&L's, inventory, food/labor cost, etc.) Must be able to train out of state for this position Apply Now – Executive Chef located in Rogers, Arkansas! For immediate consideration, e-mail your resume to **************************.

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 Pay Range: $64,000 - $79,000 a Year. Application Deadline: May 31st, 2025, or until the position has been filled. 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.

Calling ALL ROCK STARS!!! Sous Chefs!! Come join the Gold Medal Winning CB & Potts Restaurant and Brewery! If you think you have what it takes to join our fun, fast paced and award winning team we would like to hear from you. Sous Chefs - Sous Chefs ensure that our guests receive the highest level of quality and consistency. You must be friendly, accurate, responsible, knowledgeable, honest and willing to provide your guests a memorable experience that will set you and CB & Potts above all other restaurants and breweries. Sous Chefs are responsible for every detail from hiring, training, production, service and accounting. We need great candidates to who live these principles every day and will lead their team to success. Compensation and Benefits: • Competitive rate of pay and bonus program - Based off of experience and performance • Participation in our company's ESOP program - Team Member Ownership • Comprehensive Leadership Training Program • Essentially unlimited growth and advancement opportunities • Competitive Insurance offerings including Medical, Dental, Life and AD&D • Generous yearly vacation allowance once qualified Requirements • Positive attitude • Line cook experience preferred • Food and beer knowledge or the ability to become an expert • Good communication and personal skills • Ability and stamina to spend an extended amount of time on your feet • Working as a team a must • Experience in a high volume preferred • You must be able to work weekends • A passion to serve both guests and our team

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

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

This is an exciting time at Imagine! We are a launching a new program that will not only help provide meals to an elderly population, but will also provide training and employment opportunities the intellectually and developmentally disabled community. We are looking for someone to bring their creative cooking and leadership skills to our team. Purpose of Position: Leads and oversees kitchen and food operations with Imagine!'s Employment Services program and in collaboration with community partnerships. Responsible for all aspects of commercial meal planning, preparation, and delivery in a housing community. Provides employment services, including training, for adults with intellectual and development disabilities (IDD). Purpose of Position: Leads and oversees kitchen and food operations with Imagine!'s Employment Services program and in collaboration with community partnerships. Responsible for all aspects of commercial meal planning, preparation, and delivery in a housing community. Provides employment services, including training, for adults with intellectual and development disabilities (IDD). Essential Duties/Responsibilities * Oversees the planning, preparation, execution, and delivery of meals. * Ensures compliance with all commercial food safety regulations and quality standards. * Manages all aspects of meals including calendars, food ordering and inventory, delivery, storage, and expenses. * Creatively uses donated and purchased ingredients to make freezer meals and lunch options to serve at least 40 people at the start of the program and increasing as the program grows. * Develops kitchen operation standards and procedures. Provides orientation of kitchen rules, policies and procedures. Oversees training of new kitchen employees. * Ensure all kitchen appliances, equipment, and utensils are kept clean and in working condition and that food preparation meets safety regulations. * Supports Program Manager in effectively resolving concerns and complaints. * Builds and maintains meaningful relationships with vendors, community partners, and other external stakeholders. * Represents Imagine! in communicating with providers, serving as a liaison to community and business partners. * Identifies and makes recommendations for vendors/ vendor coordination- food, equipment, storage, etc. * Works with Imagine!'s development and marketing teams to promote kitchen programs and services. * Build and scale employment and food services initiatives to meet community needs. * Implements employment services and training for adults with IDD in a commercial kitchen and other work environments. * Supports participants through person centered planning, accommodations, collaborations with team members, natural supports, mentoring, and training. * Ensures implementation of participants' Service Plans. * Uses assessments to measure skills and develops training curriculums and teaching aids for individual skill acquisition. * Coordinates, instructs, and facilitates on-going coaching and training. * Models safe work practices through the utilization of site-specific and company safety practices. * Assists in maintaining regulatory compliance of Employment Services operations. * Maintains current, up-to-date knowledge of regulatory issues impacting supported employment for people with IDD and the restaurant industry. * Ensures program compliance with all standards and regulations, including Imagine! policies and procedures. * Reviews all behavioral incidents, accidents, and medical emergencies, referring to the Program Manager when necessary. * Monitors and tracks data to ensure programmatic compliance. * Contributes to the financial viability and integrity of Employment Services. * Responsible for building and managing the budget for Employment Services' food operations program. * Assists with Employment Services' budget development and review. * Ensures that staff scheduling supports billable goals. * Regularly seeks to develop program-wide Quality Improvement initiatives. Other Duties/Responsibilities * Ensures the health and safety of all participants. * Maintains professional relationships with stakeholders. * Provides excellent customer service to business partners. * Responsible for customer satisfaction. Job Qualifications Knowledge, Skill, and Ability: * Knowledge and understanding of commercial food safety regulations and quality standards. * General knowledge of human services and/or social enterprises. * Demonstrated skill in working with adults with developmental disabilities in a community and site setting preferred. * Ability to work independently and prioritize tasks/goals for self and others. * Strong planning and organizational skills. * Effective written and verbal communication skills with individuals and groups at all professional levels. * Ability to provide effective training to individuals and groups. * Ability to work effectively with various technologies including word processing software, cloud-based databases, assistive technology, etc. * Possession of a valid driver's license and ability to meet Imagine! driving requirements. * This position requires regular use of a personal mobile device such as a smartphone or tablet. Training/Education: * High school diploma required. * Food Manager Certification required. * ACRE Supported Employment training required within 90 days of hire. Experience: * One year experience planning and preparing home delivered meals (or related) required. * One year experience working with people with developmental disabilities preferred. * One year experience providing job coaching services preferred. Working Environment/Physical Activities * Ability to lift 50 pounds. * This job requires standing and walking for up to 6 hours per day. * Infrequent evening and weekend work required. * Ability to drive a large van with wheelchair lift. * Activities take place at client job sites in the community. * Requires ability to: Walk and push wheelchairs; bend to strap chairs into vehicles; fold and lift wheelchairs; carry supplies. * Effective with shifting roles, responsibilities, and expectations in a fast paced and changing environment. * Ability to respond to emergency situations. Note: This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the job.

Job Details BOULDER, CO $48,000.00 - $52,000.00 SalaryDescription Executive Chef FLSA CLASSIFICATION: Non-Exempt/Salary SUPERVISOR'S TITLE: Campus Manager Pay Range: Summary/Objective: The Executive Chef is responsible for all culinary activities for the GHC Kitchen they are employed in. This position will oversee all activity in the kitchen, train personnel under them, plan menus, oversee product purchasing and manage culinary budget. The Executive Chef will communicate with the house and GHC management consistently to ensure that all clients are happy and accommodated. Benefits: Immediate 401k offering, including a 6% dollar-for-dollar company match after 1 year of service 50% subsidized health insurance for our employees, meaning, we pay 50% of the cost of our comprehensive healthcare plan from United Healthcare for our employees Life Insurance Long term and short term disability available Company provided ServSafe certification for all our chefs, provided by our Proctored Management Team Company-supported connections to the entire Blue Coat Army, serving as a helpful peer-to-peer resource Paid maternity and paternity leave Minimal nights and/or weekends Competitive salary Dental and Vision benefits available Paid training Paid time off Growth and Development opportunities available Essential Functions: Ensures overall health of the account is positive and in good standing Plans and directs food preparation and culinary activities Modifies menus or create new ones that meet quality standards Recruits and manages kitchen staff Purchases and orders food supplies while managing budget Manages employee's schedules and hours Manages the GHC App Ensures the overall cleanliness of your kitchen meets and exceeds GHC health and equipment cleaning standards Makes periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment, and employee appearance. Coordinates all training activities for kitchen, and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies. Follows proper training manual procedures for equipment item requests. Properly filling out the document and submitting it to your superior before house submission. Develops recipes and portion specifications in accordance with GHC standards with, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. Creates and submits menu two weeks ahead to the GHC app for approval. Turns in an image of budget envelope or envelope to Campus Manager by 3pm every Thursday. Checks with Campus Manager on weekly reports of app reviews Schedules and attends food committee reviews at least once a month to ensure that the expectations of the house are being met. Minimum work week of 45-50 hours. Keeps availability open for up to 3 special events per semester. It is a requirement for all chefs to be present for these events. As the Executive Chef you will plan these events in accordance with the house's specifications. Reviews how the overall job performance was executed mid semester, semester, and end of year by acquiring progress reports Maintains positive and professional working relationships with all vendors, directs, and clients, always. Works with management to establish account specific service procedures. Implement, train, correct as needed to all levels below or as needed. Monitors schedule and time management responsibilities of self and onsite staff. Demonstrates strong knowledge of GHC Handbook Transfers to other worksites as deemed necessary by management Performs other duties as assigned Education and/or Experience: 2-3 years Lead Sous or Executive Chef experience and/or culinary degree preferred. Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Certificates, Licenses, Registrations: Serv Safe Certification within the first available class scheduled following employment. Maintain certification through duration of employment. Physical Demands: Ability to stand over 2/3 of the time. Ability to walk over 2/3 of the time. Ability to lift up to 50lbs. under 1/3 of the time. Qualifications Education and/or Experience: 2-3 years Lead Sous or Executive Chef experience and/or culinary degree preferred. Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Certificates, Licenses, Registrations: Serv Safe Certification within the first available class scheduled following employment. Maintain certification through duration of employment. Physical Demands: Ability to stand over 2/3 of the time. Ability to walk over 2/3 of the time. Ability to lift up to 50lbs. under 1/3 of the time.

Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Executive Sous Chef is an individual who is a strategic business leader who is responsible for supervising the daily kitchen operations of the Club. They will maintain a high standard of excellence while promoting a People First Culture. Day-to-Day: Work closely with the Executive Chef to manage, develop, train, and inspire the culinary team. Elevate the culinary experience by focusing on food quality and upholding presentation standards. Manage financial cost controls and culinary operations. Stay current with market trends and sourcing of the best available seasonal products. Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures while complying with legal regulations. Recruits, selects and develops talent while maintaining a positive and inclusive work environment. About You: Minimum 3 years experience at Executive Sous Chef level in a Golf Club / Resort / Hotel / Restaurant. Degree in Culinary Arts or equivalent experience. Food & Safety certifications. Effective leadership, communication, and training skills. Knowledge of special diets (preferred). Proficient with POS, Microsoft Office products, and social media. Experience with private events, banquets, and a la carte. Compensation Package: Competitive Salary Range; Bonus Potential; Comprehensive Benefits including Medical, Dental, and Vision; 401k Retirement Plan; Ongoing Training and Development. Join our dynamic team and unlock abundant opportunities for personal and professional growth within the private Club industry! Have more questions? Check out our Invited Jobs website to get more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Executive Sous Chef is an individual who is a strategic business leader who is responsible for supervising the daily kitchen operations of the Club. They will maintain a high standard of excellence while promoting a People First Culture. Day-to-Day: * Work closely with the Executive Chef to manage, develop, train, and inspire the culinary team. * Elevate the culinary experience by focusing on food quality and upholding presentation standards. * Manage financial cost controls and culinary operations. * Stay current with market trends and sourcing of the best available seasonal products. * Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures while complying with legal regulations. * Recruits, selects and develops talent while maintaining a positive and inclusive work environment. About You: * Minimum 3 years experience at Executive Sous Chef level in a Golf Club / Resort / Hotel / Restaurant. * Degree in Culinary Arts or equivalent experience. * Food & Safety certifications. * Effective leadership, communication, and training skills. * Knowledge of special diets (preferred). * Proficient with POS, Microsoft Office products, and social media. * Experience with private events, banquets, and a la carte. Compensation Package: Competitive Salary Range; Bonus Potential; Comprehensive Benefits including Medical, Dental, and Vision; 401k Retirement Plan; Ongoing Training and Development. Join our dynamic team and unlock abundant opportunities for personal and professional growth within the private Club industry! Have more questions? Check out our Invited Jobs website to get more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Job Details Rodizio Grill - Denver Tech Center - Englewood, CO Restaurant - Food ServiceDescription Follow prep lists, label and stock ingredients on shelves, measure ingredients and seasonings to be used in cooking. Wash and chop vegetables, cut and trim meat according to company guidelines. Follow proprietary recipes. Maintain a clean and orderly kitchen. Comply with nutrition and sanitation guidelines. Perform other kitchen duties as assigned.