Trabajos Chef & Cook en Colorado - Page 19

Job DescriptionSalary Range: $25-30/ hour Job Type: Full-time Number of Hires for Role: 1 About Us: Westbound & Down is a brewing company dedicated to adventure. We got our start when some good friends made a pact to share their pursuit of better food and drink with the world. Today were a family-run business with deep Colorado roots that aims to infuse the spirit of the West in every keg, bottle, meal, and moment. Brewing beer is an art. Each element leads to the unique and layered taste of our beers. We pride ourselves in making great beer and keeping the process and overall experience approachable. Westbound & Down Brewing Company is made of a dynamic team working to provide our community with exceptional service, unique elevated fare, and distinct sophisticated beers. Westbound & Down is our Pizzeria & Taproom in Lafayette, CO. We are looking for individuals that are passionate about great craft beer, amazing food, excellent guest service, and being a team player. Responsibilities: • Maintain food quality, • Protect the quality of the guest experience, • Maintain morale and performance of line, • Offer support and constructive criticism, • Notify management of occurring deficiencies or needs for repairs, • Help execute effective communication from and to all lines, • Help maintain 25% of food cost by managing portion control and minimizing waste, • Cooperate with the rest of the staff, • Follow all health and safety regulations, • Other duties as assignedSkills:, • Ability to handle heavy equipment and machinery, • Integrity, • Ability to work well with othersBenefits:, • Dental insurance, • Employee discount, • Health insurance, • Paid time off, • Vision insuranceSchedule:, • 10 hour shift, • 8 hour shift, • Holidays, • Night shift, • Overtime, • Weekend availabilitySupplemental Pay:, • TipsPhysical Setting:, • Quick service restaurant, • Upscale casual restaurantWork Location:, • One locationWork Remotely:, • No

Job DescriptionDescription: Atomic Cowboy — home of Denver Biscuit Company & Fat Sully’s Pizza — is hiring! Ready to be part of something special? Atomic Cowboy is a high-volume, scratch-made restaurant group that takes pride in what we do and how we do it. We’re building teams of people who care, work hard, and want to be part of something that feels different. Why Atomic Cowboy? We’ll keep it simple — we don’t suck. Your voice matters. Your ideas are heard. And you’ll work alongside people who genuinely care about what they do. What We’re About • Our People: The best. Supportive, driven, and real. If you work hard and treat people well, you’ll fit right in., • Our Food: Simple. Done right. Scratch-made, high-quality, and consistent — every time., • Our Atmosphere: Fast-paced, collaborative, and always evolving. It’s a place where you’ll be challenged and supported.Who You Are, • Hardworking and dependable, • Kind, honest, and team-oriented, • Takes pride in what you do, • Ready to show up and do your part The Perks, • Free shift meals, • Employee discounts (for you + your people), • Weekly pay, • Medical, dental, vision & voluntary benefits, • Paid sick leave + PHE leave (per Colorado law), • Free & confidential mental health support (EAP), • Trainer appreciation events & team celebrations, • Quarterly roundtables (your feedback = real change) ESSENTIAL DUTIES: • Uphold Atomic’s mission and values; maintain a positive, can-do working relationship, and treat all team members, • Ensure that all company policies, procedures, standards, guidelines, and training programs are followed and completed on a timely basis., • Maintain and contribute to a safe and respectful working environment for both staff and customers through proper staff training, schedule writing, cost line checks, shift notes, to go supplies cost, using proper food handling skills and following all federal, state, county and municipal workplace health, safety and labor guidelines., • Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards., • Supervise and participate in kitchen cleaning. Implements and maintains appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas., • Control inventories of food, equipment, and work areas to ensure efficient service and conformance to Atomic standards. Ensure that all equipment is clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs. Arrange for equipment maintenance and repairs when necessary., • Check and maintain proper food holding and refrigeration temperature control points., • Provide orientation of company and department rules, policies, and procedures and oversee training of new kitchen employees. Creates a positive, productive, and empowering/motivating work environment., • Share responsibility for scheduling back of house labor as required by anticipated business activity, while ensuring that all positions are staffed when and as needed, while ensuring labor cost objectives are met., • Analyze operational problems and implement creative solutions to areas of potential improvement., • Attend all scheduled employee team meetings and offer suggestions for improvement., • Fill in for fellow team members where needed to ensure guest service standards and efficient operations., • Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures., • Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures., • Knowledge and promotion of Atomic’s culture and brand, • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures., • Knowledge of cost and labor systems, • Excellent mathematical skills, • Excellent verbal communication skills, • Excellent interpersonal, organizational, and problem solving skills., • Exceptional self-discipline., • The ability to think on your feet and act intuitively, • Passion for high-quality food and health standards, • Strong leadership qualities, • 100% Stand for long periods of time., • 75% Bend, stoop, lift and reach., • 75% Lift and carry racks of up to 45 pounds, up to 80 times per shift; reaching and placing items on high shelves., • 75% Use chemicals and cleaning materials according to safety regulations., • Experience assisting in the day to day back of house culinary operations in a high volume, fast paced, scratch kitchen, • Experience as an assistant manager in the restaurant industry, • Minimum of xx years of experience in varied kitchen positions including food preparation, line cook, and expeditor, • Minimum xx months in a leadership or management position, • Must have excellent communication skills, and be able to clearly communicate with managers, kitchen and dining staff and guests., • Be able to work in a fast-paced environment and have the ability to multi-task, • Must have stamina to work 50 to 60 hours per week HIRING DEADLINE: Applications for this role are accepted on an ongoing basis until the position is filled. About Atomic Provisions: Atomic Provisions is an independently-owned, growing restaurant group with four concepts under one roof: Atomic Cowboy (bar), Denver Biscuit Company (breakfast), Fat Sully's Pizza (dinner), and Frozen Gold (gourmet soft-serve ice-cream). We put people first to ensure simple perfection every time. Learn More: teamatomicprovisions.com | theatomiccowboy.com

Job Description Salary: $70,000 - $75,000 Driven by our passion in the pursuit of hospitality and culinary excellence, Morrison Living has built community through dining experiences for over a century. Embedded in our culture, we deliver exceptional service and aim to be the best part of someone’s day. The commitment of our team members to these core principles makes us an industry leader and an employer of choice for hospitality professionals. Everything we do means more when it’s served with care. The exceptional care and culinary artistry of our team members is nurtured by training, developing, and recognizing our greatest asset – our people. This approach makes the Morrison Living difference. Join us and discover how we build community one meal at a time. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Apply to Morrison Living today! Morrison Living is a member of Compass Group USA Click here to Learn More about the Compass Story Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: • Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability., • Determines how food should be presented and create decorative food displays., • Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients., • Seeks out sources for fresh food; monitors all produce and meat for freshness., • Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food., • Research customer preferences and develops a menu which incorporates local foods and flavors., • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions., • Demonstrate new cooking techniques and equipment to staff., • Supervises and coordinates activities of cooks and workers engaged in food preparation., • Ensure compliance with federal, state, local and company health, safety, sanitation standards., • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance., • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety., • Monitors the quality of raw and cooked food products to ensure that standards are met., • Follows and enforces food safety and sanitation guidelines., • Participates in the development and implementation of business strategies for the community which are aligned with the client’s overall mission, vision values and strategies., • Manages department controllable expenses including food cost, supplies, uniforms, and equipment., • Develops and implements guidelines and control procedures for purchasing and receiving areas., • Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs., • Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives., • Identify major revenue and expense opportunities and possible problems., • Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses., • Oversees the food inventory, purchasing, control, and disbursement of all food supplies., • Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service., • Professional attitude and appearance while engaging with residents and community staff., • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed., • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention., • 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., • Ensures that employees provide genuine hospitality and teamwork on an ongoing basis., • Uses teamwork to support guests and employees., • Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department., • Reviews resident satisfaction results and other data to identify areas of improvement., • Responds to and handles guest problems and complaints. Team Building and Management: • Regularly lead team member meetings, • Establishes goals including performance goals, budget goals, team goals, etc., • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns., • Develops and implements strategies and practices which support team member engagement., • Ensures employees are treated fairly and equitably., • Provides team members with the training needed to understand expectations and perform job responsibilities., • Provides team members with the necessary tools to perform their duties and responsibilities., • Communicates performance expectations and provides team members with on-going feedback., • Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: • A.S. or equivalent experience, • Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training., • Extensive catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences, • Hands-on chefs experience a must., • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities., • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply.

Job Description Pay Grade: 14 Salary: $70,000 - $74,000 Other Forms of Compensation: With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies – Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry’s future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: • Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability., • Determines how food should be presented and create decorative food displays., • Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients., • Seeks out sources for fresh food; monitors all produce and meat for freshness., • Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food., • Research customer preferences and develops a menu which incorporates local foods and flavors., • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions., • Demonstrate new cooking techniques and equipment to staff., • Supervises and coordinates activities of cooks and workers engaged in food preparation., • Ensure compliance with federal, state, local and company health, safety, sanitation standards., • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance., • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety., • Monitors the quality of raw and cooked food products to ensure that standards are met., • Follows and enforces food safety and sanitation guidelines., • Participates in the development and implementation of business strategies for the community which are aligned with the client’s overall mission, vision values and strategies., • Manages department controllable expenses including food cost, supplies, uniforms, and equipment., • Develops and implements guidelines and control procedures for purchasing and receiving areas., • Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs., • Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives., • Identify major revenue and expense opportunities and possible problems., • Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses., • Oversees the food inventory, purchasing, control, and disbursement of all food supplies., • Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service., • Professional attitude and appearance while engaging with residents and community staff., • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed., • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention., • 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., • Ensures that employees provide genuine hospitality and teamwork on an ongoing basis., • Uses teamwork to support guests and employees., • Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department., • Reviews resident satisfaction results and other data to identify areas of improvement., • Responds to and handles guest problems and complaints. Team Building and Management: • Regularly lead team member meetings, • Establishes goals including performance goals, budget goals, team goals, etc., • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns., • Develops and implements strategies and practices which support team member engagement., • Ensures employees are treated fairly and equitably., • Provides team members with the training needed to understand expectations and perform job responsibilities., • Provides team members with the necessary tools to perform their duties and responsibilities., • Communicates performance expectations and provides team members with on-going feedback., • Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: • A.S. or equivalent experience, • Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training., • Extensive catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences, • Hands-on chefs experience a must., • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities. CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1512701 CCL Hospitality Group Caitlin Pham [[req_classification]]

Job Description Base salary of $60,000-$65,000. Potential yearly Bonus: $6,500 ($500 per period). Job Qualifications • Have both BOH and FOH management experience, • A minimum of 3 years of full-service kitchen experience in a similar role, • In-depth knowledge of kitchen health and safety regulations Visit and click our Careers page: Deadline to apply is 30 days from job posting date. A Day In The Life You'll ensure the kitchen staff follows all our policies, including food preparation guidelines. You'll order supplies and monitor inventory levels to ensure we're always fully stocked on what's needed for each shift. And you will schedule shifts so that everything runs smoothly! The Kitchen Manager oversees daily operations by ordering stock and monitoring inventory levels while watching food preparation procedures & standard recipes and waste control. • Creates weekly cook and dough schedules to accommodate business flow needs, • Create schedules and track labor, • Follows the Via 313 recipe book with exactness and precision, • Leads weekly back-of-house meetings and schedules shift manager & trainer meetings as needed, • Works closely with and trains cooks and other workers in the preparation, cooking, and presentation of the food to Via 313 standards, • Monitors training processes and meets regularly with trainers to discuss staff member progress and goals, • Leader in quality control, food safety procedures, and restaurant food safety guidelines, • Checks and maintains proper food holding and refrigeration temperature control points. Monitors and enforces the use of temperature log, • Supervises and coordinates activities of cooks or workers engaged in food preparation, • Maintains back-of-house facilities and equipment to uphold the safety and cleanliness standards of the brand. Communicates with the General Manager when these standards cannot be met for any reason., • Oversees all product orders and products received, • Controls food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures, • Extraordinary attention to detail, • Excellent verbal and written communication, • Collaborative, growth mindset and partnership-oriented, • Excellent problem solving and conflict management abilities, • Ability to multitask and complete tasks in a timely, accurate manner, • Willingness to attend training and obtain certifications as needed, • Food handlers permit Health Benefits after 60 days of hire (Medical, Dental, Vision, Life insurances) PTO (10 days per calendar year) Paid Sick Leave (Colorado HFWA) As a Colorado employer, we provide paid sick leave benefits in compliance with the Healthy Families and Workplaces Act (HFWA). • Employees accrue 1 hour of paid sick leave for every 30 hours worked, up to 48 hours per year., • Accrual begins on your first day of employment and can be used as it is earned., • Sick leave may be used for your own health needs, the care of a family member, or certain other qualifying reasons (including public health emergencies)., • Unused sick leave carries over each year, with a maximum annual use of 48 hours. Who We Are No one would have pegged the two brothers from a hard-working, blue-collar area of Detroit for restaurant owners, but that's exactly what they are. The pizza at Via 313 is inspired by traditional Detroit-Style pies (Cloverleaf, Buddy's, Loui's, Niki's) and the best traditional pizzas in the region. We are committed to creating a rare culture that allows for creative thinking, learning, and growth opportunities. We use eVerify to confirm U.S. Employment eligibility.

Job Description Job Title: Nutrition Specialist (Cook/Driver) FLSA Status: Full-Time, Permanent, Non-Exempt Work Schedule: 40 hours per week Department: Nutrition (400) Reports to: Nutrition Operations Manager GENERAL PURPOSE OF JOB The Nutrition Specialist primarily supports the safe and timely delivery of nutritious meals to older adults and community dining sites. This position focuses on driving, route coordination, and logistics while also assisting with meal preparation, packaging, food safety, documentation, and site support as needed. The role ensures meals are transported safely, accurately, and in compliance with all food safety and regulatory standards. While all Nutrition Specialists are cross-trained and expected to maintain competency across core operational functions, the primary function of this position is driving and delivery. Individual assignments may vary based on program needs, scheduling demands, and demonstrated competencies. ESSENTIAL DUTIES AND RESPONSIBILITIES Primary Function: Delivery & Driving (60%) • Safely load, transport, and deliver meals and supplies to congregate dining sites and client homes in a timely manner., • Follow assigned routes and delivery schedules while adapting to changes as needed., • Maintain accurate delivery logs, route sheets, meal counts, and required documentation., • Ensure proper food temperature control during transport and document temperature logs as required., • Communicate and coordinate with staff, volunteers, and site contacts to address delivery issues or route adjustments., • Inspect, maintain, and safely operate assigned vehicles and equipment in compliance with all safety and traffic laws., • Perform basic vehicle checks and report maintenance or safety concerns promptly. Meal Packaging, Labeling & Distribution • Portion and securely package meals following dietary, delivery, and program standards., • Apply correct labels listing dietary restrictions, delivery info, dates, and counts., • Monitor and accurately record food temperatures and losses., • Support cold production operations, including labeling, packing, and meal organization. Secondary Support Functions (30%) Production Support • Assist with hot and cold food preparation and packaging as needed., • Portion, label, and organize meals according to dietary and program standards., • Monitor and record food temperatures and support cold production operations., • Maintain cleanliness and sanitation of kitchen equipment, workspaces, and storage areas., • Support congregate dining service, café operations, and general site activities as assigned., • Engage respectfully with older adult participants and provide excellent customer service., • Assist with reservations, meal counts, rosters, and documentation., • Provide support and guidance to volunteers, interns, and students., • Complete required forms, reports, and monthly documentation accurately and on time., • Process referrals, inquiries, complaints, and participant communications as needed., • Support compliance with food safety, sanitation, and regulatory standards., • Assist with audits, monitoring visits, and program reporting. Cross-Functional Expectations (10%) • Maintain competency across production, delivery, site coordination, and administrative functions through cross-training., • Adapt work procedures to meet changing program needs and deadlines., • Promote a client-focused, respectful, and professional environment., • Perform additional related duties as assigned. SUPERVISORY RESPONSIBILITIES None. VOLUNTEER ENGAGEMENT RESONSIBILITIES Silver Key is a volunteer centric organization. You may be regularly interacting and engaging with volunteers, so it is your responsibility to show appreciation for their efforts and occasionally provide guidance. DRIVING DUTIES Will be required to drive on behalf of Silver Key Senior Services. Must maintain a current, valid Colorado Driver's License. Must maintain the state issued minimum automotive liability insurance coverage. Must observe and obey all federal, state, and local traffic laws. Responsible for the proper function and maintenance of any Silver Key vehicles used in performing assigned duties. The ability to operate a non-CDL box truck is required. EMPLOYMENT STANDARDS • Knowledge of Silver Key Senior Services' mission, policies, procedures, business‑specific software, and safety regulations., • Must successfully complete required drug screening and background checks, including Colorado Adult Protective Services (CAPS). REQUIRED EDUCATION and/or EXPERIENCE • High school diploma or GED., • Valid driver's license and clean driving record required., • Ability to lift and carry 40–50 pounds and load/unload meal carriers safely., • Strong organizational skills, reliability, and ability to work independently. DESIRABLE, PREFERRED, OR SPECIAL QUALIFICATIONS • Knowledge of food safety and sanitation practices; ServSafe certification preferred or ability to obtain., • Experience in planning and food service operations management., • Bilingual or multilingual abilities. TECHNOLOGY PROFICIENCY Basic proficiency with office software, sanitation and cleaning technologies, learning management Systems, communication tools (e.g., instant messaging), time and attendance systems, food safety record‑keeping systems, inventory management software, POS or kitchen display systems, and must be able to enter data accurately with minimal errors. LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating maintenance instructions and procedure manuals. Ability to train small groups of volunteers. MATHEMATICAL SKILLS Ability to calculate figures and amounts such as discounts, interest, proportions, percentages, area, circumference, and volume. REASONING ABILITY Ability to apply common‑sense understanding to carry out written, oral, or diagram‑form instructions. Able to address problems involving several concrete variables in standardized situations. CERTIFICATES, LICENSES, REGISTRATIONS Must pass all required background checks, ServSafe basic certification required within 90 days of hire, and must maintain valid driver's license and insurance. PHYSICAL DEMANDS Requires standing and walking for extended periods, must use hands and fingers for kitchen tasks, must be able to reach, talk, hear, taste, smell, and occasionally stoop, kneel, or crouch, and must be able to lift up to 50 pounds of food or equipment. VISION REQUIREMENTS Position requires close, distance and peripheral vision. WORK ENVIRONMENT Duties are performed in various settings, including the kitchen and desk areas. Noise levels are moderate due to kitchen equipment and volunteer traffic. PROFESSIONAL DEVELOPMENT OPPORTUNITIES Silver Key values the growth and development of our full-time hourly employees. With supervisor approval, you can take advantage of various professional development opportunities to build your skills and advance your career. These opportunities are tailored to help you excel in your role and contribute more effectively to our mission of serving seniors. • Mental Health First Aid, • Peer Support Certification, • Other Supervisor-Approved Trainings ACKNOWLEDGEMENT This job description is intended to convey information essential to understanding the scope of the job and the general nature and level of work performed by job holders within this job. However, this job description is not intended to be an exhaustive list of qualifications, skills, efforts, duties, responsibilities or working conditions associated with the position.

Job DescriptionDescription: A Kitchen Team Leader is responsible for leading the Back of House Operations, on shift, in the restaurant. We are looking for people with a passion for the kitchen including; food preparation, presentation and operations. You should be dependable and hard-working for this position. If you can bring positive vibes, knife skills and attention to details then this is the job for you. Responsibilities: • Lead the kitchen in all food preparation and production with attention to quality and presentation, • Assure the cleanliness and sanitization of all work areas such as countertops., • Ensure all food meets our quality standards., • Ensure and maintain that all cooking and refrigeration equipment is in good working order., • Knowledge of health and safety rules in a kitchen., • Assists in training new Team Member to a high level of kitchen safety and job proficiency., • Adheres to all prep procedures and follows recipes 100% of time., • Utilizes all compliance systems, kitchen tools and procedures with 100% integrity., • Maintains high cleanliness standards and role model accountability for adherence to local health requirements., • Ability to lead all kitchen positions proficiently, following all Tokyo Joe’s standards and procedures, • Creates and follows through on completion of kitchen prep list, • Leader in food safety, sanitation, kitchen cleanliness and equipment maintenance, • Proficient Knife handling skills, • Manage others through positive communication, teamwork and delegation to complete tasks, • Open and close the restaurant executing high standards, • Receiving and verifying food deliveries ensuring FIFO organization, • Manual dexterity able to operate cutting tools and kitchen utensils., • A team player with good communication skills., • Patient with an ability to stay positive under pressure., • Very good physical condition and endurance., • Excellent problem-solving and conflict management abilities., • Outstanding communication and organizational skills.

Job Description • Are you a hardworking, service-minded leader with a real passion for the hospitality industry?, • Are you looking to take a step towards building your restaurant manager career, instead of just working a job?, • We need extraordinary leaders like you to apply for this full-service restaurant management position in Boulder, CO As a Restaurant Senior Kitchen Manager, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. • You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team., • Use creativity and communication to build a loyal customer base, and increase sales., • You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Daily pay option available!, • Health Benefits, • Industry Standard Work Week (50-55 hour target), • Attainable Bonus Program, • $65K - $75K Salary, • Equal Opportunity Employer Key Responsibilities: • Practice safety as priority #1 for your restaurant team and customers, • Maintain a high ratio of return customers through great service, • Oversee guest services and resolve issues, • Coach and develop restaurant employees to build a cohesive team, • Promote, demonstrate, and lead a memorable customer restaurant experience You will: • Have a minimum of 2 years in Restaurant Management, • Show success in previous positions, • Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time, • Be able to thrive in a quick-paced environment, • Demonstrate outstanding leadership, communication, and training, • Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Job Description Gecko Hospitality is now searching for an experienced and motivated Restaurant Kitchen Manager in the Morrison area. The ideal Restaurant Kitchen Manager should cultivate a vibrant atmosphere with excellent food, enforces quality and cleanliness standards, guides staff, represents the brand, and handles financial aspects for operational success. About The Company: Located in the heart of town, we’ve been a favorite among locals in the region for over 30 years. We offer friendly service along with outstanding quality (and delicious) food, along with an experience which the entire family can enjoy. We are the place for any occasion, whether it’s a quick bite to eat while exploring town to watching the big game. Our restaurant also features a well-known happy hour featuring local Colorado draft beer. Responsibilities • Create a vibrant atmosphere through exceptional food offerings, • Maintain high standards of quality, cleanliness, and processes for the kitchen staff, • Provide training, guidance, and act as a brand representative, • Optimize financial performance, manage food costs, and oversee inventory and reporting Compensation and Benefits • Salary: up to $85,000, • Bonus Potential, • Medical/Dental/Vision Insurance, • Paid Vacation, • 401k Requirements • Minimum of 4 years current experience as a salaried Restaurant Kitchen Manager in a Full Service concept, • High volume background – must have Restaurant Manager 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, • Restaurant Kitchen Manager candidates must be proficient with financials (P&L's, inventory, food/labor cost, etc.) For immediate consideration, e-mail your resume to or apply today

Job DescriptionCompany Description The Little Nell is Aspen's only Five-Star, Five-Diamond, ski-in/ski-out hotel, featuring luxurious amenities, personalized service, breathtaking mountain views, renowned dining, spacious accommodations, and unparalleled access to America’s most famous mountain town. A Relais & Châteaux resort, The Little Nell is consistently recognized for its award-winning wine and culinary programs and dedicated service. The property boasts a variety of amenities, including two restaurants, three bars, a wine cellar and a speakeasy. The new Spa at The Little Nell is rooted in ‘The Aspen Idea’ - a holistic lifestyle philosophy that integrates mind, body, and spirit. During ski season, The Little Nell guests have access to a slopeside ski concierge and numerous winter adventures. In summer months, guests enjoy lush gardens along with off-road adventures, stargazing, fly fishing and mountaintop yoga; plus, a pool, hot tub and health center year-round. The Little Nell has been acknowledged with numerous awards for decades including being named a Forbes Five-Star hotel since 1995, a AAA Five-Diamond hotel since 1991, a Wine Spectator Grand Award winner since 1997, recognition as one of America’s 100 Best Wine Restaurants from Wine Enthusiast and frequently nominated for its Outstanding Wine Program by the James Beard Foundation. The Little Nell also proudly offers residences, with 26 exquisite private mountainside homes and 12 guest rooms situated at the base of Aspen Mountain where owners and rental guests enjoy exceptional personal service delivered by The Little Nell team, along with effortless ski-in/ski-out access to Aspen Mountain. For the first time since its inception, the first Nell hotel outside of Aspen will open at Rockefeller Center in 2027, bringing its legendary sophisticated style and legendary Aspen culture to New York City. For more information, visit or follow @thelittlenell on X, Instagram or Facebook. Please note that all official communications from the Talent Acquisition or Human Resources team are sent from email addresses within the , aspen.com, aspensnowmass.com, aspenhospitality.co, limelighthotels.com & thelittlenell.com domains. Job Description Position Summary The Cook I is responsible for preparing and cooking a variety of food items following established recipes and safety standards. This position requires maintaining cleanliness and organization in the kitchen while ensuring food is prepared in a timely manner and to the highest quality standards. The Cook I also assists in inventory management, employee training and supports the kitchen team to ensure smooth daily operations. This position reports to The Chef de Cuisine. Job Posting Deadline Applications for this position will be accepted until April 19, 2026. Essential Job Functions/Key Job Responsibilities • Prepare and cook food items according to standardized recipes, ensuring consistency and quality in all dishes, • Maintain an organized and clean work environment, always adhering to sanitation and food safety standards, • Assist with managing kitchen inventory, ensuring proper stock levels, and reporting shortages or discrepancies, • Operate kitchen equipment safely and efficiently, performing basic maintenance and cleaning as needed, • Ensure accurate portion sizes and presentation of dishes to meet both quality standards and customer expectations, • Safely operate and train others on the operation of various kitchen equipment to include oven, grill, flattop, soup kettles, slicers, robo-coupe, immersion blender, • Work closely with kitchen team members to ensure smooth operation and effective communication during food service, • Manage cooking times to ensure food is prepared and served in a timely manner, especially during peak hours, • Follow all safety and health regulations, including proper food handling, storage, and cleaning procedures, • Fill out checkout lists in absence of supervisor Education & Experience Requirements • Culinary degree or equivalent preferred, • 3 years of food preparation experience required, • ServSafe or similar food safety course certification preferred Knowledge, Skills & Abilities • Proficient written and verbal communication English skills, Spanish a plus, • Proficient knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and more, • Proficient experience in guest facing roles, • Knowledge of food handling, safety and other restaurant guidelines, • Knowledge of simple sauce and dressing, • Strong analytical and problem-solving skills, • Excellent time management skills, • Ability to manage difficult or emotional situations whether they be customer or employee related, • Ability to work under stressful circumstances, • Ability to quickly adapt to changes in processes, customer flow, environments, and tasks, • Ability to engage with customers in a positive and helpful manner, • Ability to work in collaboration with others to achieve team goals Additional Information Work Environment & Physical Demands • Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time, • Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces, • Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50) Job Benefits This position is classified as a seasonal full-time position eligible for the following benefits: Enrollment dates differ across the various programs. • Paid Time Off Programs, • Paid Leave Programs, • Employee Ski Pass and Dependent Ski Passes, • Other company perks 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. By accepting a position with Aspen One, Aspen Snowmass, Aspen Ventures or Aspen Hospitality you acknowledge that you are able to perform the essential functions of the job with or without reasonable accommodation. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. To request accommodation during the application and interviewing process, please contact Human Resources at 970-300-7700. This job description is designed to indicate the general nature and level of work. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to this job. Duties and responsibilities may change at any time with or without notice. Aspen One is an equal opportunity employer (Minority/Female/Disabled/Veteran). At Aspen One, inclusion, equity, and diversity are fundamental to fulfilling our vision of building a better workplace and better world. From our hiring practices through the entire employee experience, we embrace and celebrate the unique experiences, perspectives and cultural backgrounds that each employee brings to the workplace. We encourage diverse points of view which allows us to develop innovative solutions to the ever-evolving world of work. Aspen One strives to foster an environment where our employees feel respected, valued and empowered, and our team members are at the forefront of helping us promote and sustain an inclusive workplace that works for all. For an overview of Aspen One Company's benefits and other compensation visit Aspen One participates in E-Verify. E-Verify & Right to Work Poster

Job Description Grill Cook At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that’s been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. CAVA – joining “A culture, not a concept” We foster a culture built on five core values: • Positivity – Every one of us can change someone’s day for the better., • Transparency –We use transparency to help us make decisions through open dialogue, • Humility – We can always find ways to improve., • Fanaticism – We are passionate about the opportunity to turn every guest into a fanatic., • Thoughtfulness –We go above and beyond for our guests, our teams and communities. The Role: Grill cooks help create an exceptional experience for every guest who walks through our doors. By preparing top quality food in our open kitchens, our grill cooks help create CAVA fanatics. What You’ll Do: • Observe food safety, sanitation, and quality procedures, • Follow recipes and procedures to maintain food quality and consistency, • Adhere to safety and sanitation procedures and all CAVA standards, • Restock cook stations and keep them clean and organized, • Stand and/or walk for an entire shift, • This role is constantly in motion to deliver mind-blowing meals to our guests, • Put deliveries away, plus any additional duties assigned, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • May be required to occasionally work in outdoor weather conditions Benefits at CAVA? We’ve got you covered. Here are just some of the benefits available to CAVA team members: • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!, • 401k enrollment with CAVA contribution, • Paid sick leave, parental leave, and community service leave, • FREE CAVA Meal for every shift worked Team Member | Cook | Prep Cook | Grill Cook | Prep Crew | Line Cook | Customer Service | Restaurant | Part Time | Full Time | Team Member

Job Description The ultimate 'non-hotel,’ Halcyon’s 154-rooms blur the lines between hotel and gracious home with considered comfort, attention to detail and an impressive art collection. Adding to a level of thoughtful prestige is our proud accomplishment of being named Denver’s only AAA 4-Diamond independent hotel in 2023, as well as being named one of Denver’s “Best Places to Work.” Clayton is a catalyst for community and connection. A local experience with a global perspective, constantly evolving the way we travel, gather, and live. Between our highly-anticipated events and Clayton collaborators bringing their individual brands of creativity to the Clayton experience, you’re always in good company here. This individual is passionate and cares deeply about the connections that can come from a great conversation and a shared meal. The primary role of this position is to align the culinary team to achieve the collective goal of excellence in all aspects of F&B. In addition to the creation of a restaurant's menu and identity, the Area Executive Chef will develop and mentor a unified team of hospitalitarians. From recipe development to execution, they take the lead and ensure that food is prepared properly, safely, and with a high degree of detail and excellence. You will be “the chief” and maintain complete control of the back of house, kitchen operations, and work closely with the F&B GM to ensure an impeccable guest experience. Requested Tasks • Develop and implement a cohesive culinary vision that aligns with the property’s brand, ensuring all menu items reflect quality and creativity for both restaurant and banquet services, • Mentor, inspire, and lead the culinary team, fostering a culture of excellence and collaboration, • Design seasonal menus for both restaurant and banquet functions, incorporating local ingredients and culinary trends to enhance guest experiences, • Create and refine recipes to ensure consistency and quality across all culinary offerings, encouraging creativity and innovation within the team, • Oversee the planning and execution of all banquet services, ensuring timely delivery, high quality, and exceptional presentation of food for events, • Oversee food costs, labor expenses, and inventory management, implementing strategies to maximize profitability without compromising quality, • Conduct regular kitchen audits, ensuring compliance with health, safety, and sanitation standards while maintaining high culinary quality, • Work closely with the management team to promote culinary offerings and participate in marketing initiatives and special events, • Manage staff schedules, conduct performance reviews, and maintain documentation related to kitchen operations and food safety compliance, • As needed, meet with guests while being professional, personable and courteous, • Work directly with food vendors as needed, • Stay current on developing trends in the industry, • Adhere to cleanliness and safety guidelines, • Adhere to Makeready's Guiding Principles, • Additional duties and assignments as assigned Requested Capabilities • Extensive experience as an Executive Chef in a hotel setting, • Strong knowledge of various cuisines and cooking techniques, • Proven track record of successful team leadership and management, • Exceptional creativity and passion for culinary arts, • Excellent communication and interpersonal skills, • Strong business acumen with experience in budgeting and cost control, • A keen eye for detail related to food preparation and presentation, • Excellent food handling skills, • An innovative and thoughtful culinary nature, • Ability to research emerging food trends and develop them according to concept, • Required to stand; walk; sit; use hands to handle/feel/work with objects & tools, • Must be able to lift objects weighing up to 50 pounds related to inventory, • Must be able to adeptly smell and taste food and beverages to judge quality, • Adhere to Makeready & property policies and procedures as defined As part of the Makeready collection, we proudly offer a variety of thoughtful benefits and perks for eligible team members including accommodating PTO/PTO exchange, medical/dental/vision benefits, maternity/paternity leave, pet insurance, company-matched dependent care & 401k, student loan repayment program and a wide range of additional ancillary benefits. The health, happiness and well-being of our team is our top priority. We take pride in our Guiding Principles to help define how we successfully work together. We follow them not out of duty but live by them instinctively. Makeready LLC and its affiliated entities are proud to encourage and support an environment where everyone can be a successful team member as their true independent self. We are an equal opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities and job performance. Job Close Date 4/14/2026 or until filled

Job DescriptionBenefits: • Employee discounts, • Flexible schedule, • Opportunity for advancement, • Training & development We expect you to: Respect the food, and inspire the team. Follow instructions and surpass expectations. Be unwaveringly particular about the highest standards of quality, consistency, flavor, plating and flat out deliciousness. Be efficient and clean and lead us to greatness! The Kitchen Manager maintains a safe, orderly and clean kitchen. Responsible for supervising and directing the HOH staff as a leader, creating efficiencies and guaranteeing excellence. If you are passionate about living these values and leading a team of Chicken & Beer enthusiasts to do the same, come join the Family! The Post is a gathering place for the community, born from a love of fried chicken and a thirst for great beers. We provide the place and the reason to get friends and family together, throw down, kick back, laugh, indulge and smile. Check us out: What you can expect: • Competitive Hourly Compensation - Hourly + Tip Share (all hourly employees share in tips), • Sick Pay, • Employee Assistance Program, • Big Red F Restaurant Dining Discount, • Medical, Dental & Vision Insurance eligibility after 6 months for team members averaging 30+hrs/week, • This to be the best job youve ever had!What we expect:, • Kitchen Manager reports directly to and collaborates with the Chef and Sous Chef, • Cook great food, lead a great team, have fun doing it, • Manage the shift, including: receiving, ordering, inventory, prep, station set up and maintenance, line check, QA/consistency, safety, sanitation and compliance with menu standards, • Manage equipment and facilities, • Minimum of 2 years in a food preparation position, • ServSafe Manager Certified (we'll provide training!), • Ability to handle the requirements of a Kitchen Manager's job which includes bending, reaching, standing for long periods of time and carrying and lifting heavy and really hot stuff., • Must have the stamina to work five 8-9 hour shifts per week, • Flexibility to work nights, weekends and holidays Who we are: We are a collective of locally owned and fiercely independent restaurants and bars rooted in Boulder, Colorado. Our Mission: We Serve Delicious and Memorable Hospitality - OUR HOSPITALITY IS EVERYTHING WE DO Our Values: We are committed to the happiness of our guests, the success of our team, and the connection to our communities. Our Purpose: We are dedicated to creating outstanding memories and experiences for our guests around eating and drinking.

Job DescriptionDescription: 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 ASSISTANT GENERAL MANAGER ROLE As an Assistant General Manager your goal is to support the General Manager’s vision of excellence that is team-focused and always innovative. This role directs the creation of sincere and genuine connections while maintaining a positive work environment, delegating and managing the daily functions of the assigned restaurant, and meeting and exceeding company financial goals. TO BE SUCCESSFUL YOU MUST • Ensure excellence in food quality, portioning, speed, and waste control., • Lead daily Taste Plate coaching and follow-up to uphold menu standards., • Oversee catering and off-premise food execution to brand standards., • Maintain kitchen and walk-in organization, ensuring tools and smallwares support flawless execution., • Systems, Processes & Safety, • Maintain food safety and sanitation standards, including health inspections, Steritech audits, and ServSafe certifications., • Coach daily on ordering, pars, prep guides, and chemical/paper product management., • Regularly update prep guides and par levels in alignment with menu changes., • Manage culinary smallwares and equipment inventory and readiness., • Business Acumen & Budget Management, • Own BOH inventory accuracy, food COGs, AvT, and culinary cost analysis., • Enter, audit, and manage invoices, credits, and proper G/L coding., • Partner with the GM on P&L review, cost communication, and coaching to drive financial goals., • Manage relationships with food and beverage vendors to ensure quality, pricing, and service standards., • Monitor supply needs and ensure consistent, accurate ordering and vendor follow-up., • Lead culinary team scheduling, hiring, and development., • Select, staff, and coach Culinary Trainers (CTs) to elevate team performance and growth., • Report on area of responsibility (AOR) performance in weekly manager meetings. BENEFITS TO ENJOY • Medical with company contribution, • Vision and Dental Insurance, • Vacation, • We pay sick time in accordance with the Colorado Healthy Families and Workplaces Act, • 401K with company match, • Flexible Spending and Dependent Care Accounts, • Teledoc Services for all team members, • Long Term Disability, Life Insurance, and AD&D, • Paid Parental Leave, • Meal Discounts and Perks, • Thanksgiving and Christmas off, • Mental Wellness and Life Event Management programs, • Fitness Program Discount, • Opportunities to give your feedback and let your voice be heard, • Company appreciation events and parties, • Anniversary recognition and rewardsRequirements:, • The position requires 1 year of full-service restaurant Restaurant Manager experience or 3-5 years of a lead or supervisory role in a restaurant. Internal candidates must be in good standing and free of performance issues within a 1-year time-period. Combined work experience and education will be considered in decisions., • Bachelor’s or Associate’s degree in Hospitality, Management, or Business preferred., • Servsafe and Responsible Alcohol Service Certifications are required

Job DescriptionDescription: Do you love leading in a fast- paced environment? Are you someone who thrives on accomplishing great things on a team? We are seeking an ambitious and determined Kitchen Manager/ Chef to join a dynamic family who are passionate about our communities. We need leaders who will nurture and coach our team members to be all they can be every day. You will play a key role by supporting the General Manager in all restaurant operations and leadership of our team members, to consistently strive for growth and success. Here is what you will receive and what we look for in future leaders: Receive • Free meals when working, • Dining discount for you and a friend at any of our concepts, • Dining discount at any of our sister restaurant locations- Birdcall, • Health, Dental, and Vision insurance after an introductory period, • 401K with employer match, • Management Referral Program, • Fitness Benefit, • Competitive compensation and benefits, • Quarterly performance bonuses, • Profound joy in your role, • Opportunities for promotion and career development, • Paid time off, • Can influence and inspire others to be the best they can, • Foster a fun and purpose driven environment, • Find pleasure in hospitality, • Passionate about guests and their experience

Job Description JOB SUMMARY: Oversee food preparation and kitchen service in all restaurants. Responsible for the normal flow of operation on every work shift. Ensures staffing coverage for all areas on each shift. Coordinate daily and weekly with Certified Trainers in operation of all Food & Beverage venues. ESSENTIAL DUTIES AND RESPONSIBILITIES: A review of this description has excluded the marginal functions of this job which are incidental to the performance of fundamental job duties. All duties or requirements are essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to follow any other job-related instruction and to perform any other job-related duties requested by their supervisor. This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship. · Monitors overtime, staff motivation · Oversee product consistency and make necessary modifications according to business needs · Monitors waste and over-production of food product; utilizes leftovers; ensures proper rotation and quality control. · Oversee training of new team members by Certified Trainers to help them achieve higher status. · Monitors and enforces company and departmental safety policies, Health Department standards. · Responsible for various clerical duties regarding staff and kitchen operations, i.e. payroll, staff files, PTO, etc. · Responsible for monitoring food cost for all Food & Beverage venues and ordering of all foodstuffs. · Responsible for maintaining the overall cleanliness and equipment maintenance of all Food & Beverage venues. · Oversees all kitchen-related activities pertaining to the normal operation of the restaurants, menus & staff. · Organizes and presides over daily and weekly meetings with room chefs, weekly meetings with front-of-house room managers to discuss operational needs. · Work closely with Director of Food & Beverage to achieve department goals. · Meet daily with Line Staff addressing cleanliness of kitchen and meeting of health standards. QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience: • Must have an equivalent of two years of culinary degree., • Must have five plus years of culinary supervision in a kitchen., • Have the ability to create menus, understand profit loss statements. 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. Mathematical Skills: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Reasoning Ability: Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. CERTIFICATES, LICENSES, AND REGISTRATIONS: Serve Safe card TIPS Card PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to lift objects up to 50 lbs. SUPERVISORY RESPONSIBILITIES: Directly supervises between 80-90 non-supervisory employees. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; addressing complaints and resolving problems. MACHINES, TOOLS, EQUIPMENT, ELECTRONIC DEVICES, AND SOFTWARE: The machines, tools, equipment, electronic devices, and software listed below are representative of those that must be utilized to perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must have a basic knowledge of all kitchen equipment and POS systems. Basic knowledge of Microsoft office and computer skills. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee regularly is exposed to hot and cold temperatures due to back and forth between walk-ins and the line. Floors may slippery from grease or water spills- slip resistant shoes are required. “The above Job Description is intended to describe those functions that are essential to the performance of this position. ‘Other’ duties and responsibilities include those that are considered incidental or secondary to the overall purpose of the position. The Job Description does not imply or state that the above are the only duties and responsibilities assigned to the position. Employees holding this position will be required to perform any other job related duties requested by Management.” We use eVerify to confirm U.S. Employment eligibility.

Job Description Create Your Experience of a Lifetime! Come work and play in the mountains! Whether it’s your first-time seeing snow or you were born on the slopes, joining our team means discovering (or re-discovering!) a passion for the outdoors while building lifelong connections with teammates and guests from around the world. With 40+ resorts across 3 continents, you can join our team for a season or stay to build a career. From day one, you'll receive some of the highest compensation rates in the industry, free Epic pass(es) along with free ski and snowboard lessons, 40% retail discounts, the chance to grow through Epic Service - our leading training and development experience, and wellness benefits to fuel your success. Candidates for year-round positions are reviewed on a rolling basis. Applications will be accepted up to 90 days after the posting date, or until the position is filled (whichever is first). Job Benefits • Ski/Mountain Perks! Free passes for employees, employee discounted lift tickets for friends and family AND free ski lessons, • MORE employee discounts on lodging, food, gear, and mountain shuttles, • 401(k) Retirement Plan, • Employee Assistance Program, • Excellent training and professional development, • Referral Program Full Time roles are eligible for the above, plus: • Health Insurance; Medical Insurance, Dental Insurance, and Vision Insurance plans (for eligible seasonal employees after working 500 hours), • Free ski passes for dependents, • Critical Illness and Accident plans Kindred Executive Chef: We're looking for a kindred spirit who will be inspired to create dynamic, strategic leadership for culinary operations of Kindred Resort, a new, elevated luxury property located at the base of Keystone Resort in Colorado. Kindred Resort is a visionary development with a mission to be the most welcoming luxury hospitality experience through extreme kindness and active excellence. Embedded in the resort experience is a passion for the outdoors and creating connection between guests, employees, and community. Our goal is to spark elevated experiences that welcome all kindred spirits. Vail Resorts is a leading mountain resort operator with over 40 resorts in sixteen states and four countries. We exist to create an Experience of a Lifetime for our employees, so they can, in turn, provide and Experience of a Lifetime for our guests. We are looking for leaders, innovators, creators, and ambitious professionals to join our talented team. If you’re ready to pursue your fullest potential, we want to get to know you! Job Summary: We are seeking a highly skilled and visionary Executive Chef to lead the culinary operations of our prestigious luxury hotel, which features a signature restaurant, upscale bar, 24-hour room service, and a dynamic banquet program. This role requires a passionate and innovative culinary leader with a proven track record in fine dining, high-volume service, and luxury hospitality. The Executive Chef will be responsible for overseeing all kitchen operations, developing seasonal and event-based menus, maintaining the highest standards of food quality and presentation, and ensuring consistency across all dining venues. They will manage and inspire a diverse culinary team, control food and labor costs, uphold rigorous health and safety standards, and work closely with the Food & Beverage Director to create memorable guest experiences. Job Specifications: • Outlet: Kindred Resort, • Expected Pay Range: $88,868.83 - $114,225.42 + annual bonus, Actual pay will be adjusted based on experience, • Shift & Schedule Availability: Full Time / Year Round, • Expected Start Date: May 04, 2026, • Housing Availability: No Qualifications: • Minimum 8–10 years of progressive culinary experience, with at least 3 years in an Executive Chef role at a luxury hotel or fine dining establishment, • Expertise in multiple cuisines with a flair for creativity and detail, • Strong leadership, team-building, and communication skills, • Proven ability to manage high-volume kitchen operations and banqueting, • Culinary degree or equivalent professional certification preferred This is a rare opportunity for a culinary professional to make a significant impact in a luxury hospitality environment, delivering elevated experiences across multiple touchpoints. Opening Responsibilities: Strategic Planning & Concept Development • Define the culinary vision and positioning for each outlet (restaurant, bar, room service, banquets), • Collaborate with ownership and hotel leadership to align culinary offerings with brand identity, • Develop standard operating procedures (SOPs) for all kitchen operations Menu Development • Design opening menus for all outlets, including à la carte, bar snacks, in-room dining, and banquet packages, • Source and select premium ingredients, focusing on seasonality, quality, and local sourcing, • Create recipes and plating guides for consistent execution Kitchen Design & Equipment • Oversee installation of kitchen equipment and smallwares, • Ensure proper setup of all kitchen stations, including prep, line, pastry, and banquet areas Staffing & Training • Recruit, hire, and onboard all culinary staff, including sous chefs, line cooks, prep staff, and stewards, • Define roles, responsibilities, and reporting structures within the culinary team, • Develop and conduct comprehensive training programs for kitchen staff, emphasizing quality, consistency, and luxury service standards Supplier & Vendor Management • Establish relationships with food, beverage, and equipment suppliers, • Negotiate contracts and pricing for ingredients and materials, • Set up inventory systems and par levels Operational Systems & Standards • Implement inventory, ordering, and cost control systems, • Establish food safety, hygiene, and sanitation protocols in compliance with local regulations and brand standards, • Develop waste management and sustainability practices Pre-Opening Tastings & Events • Conduct pre-opening menu tastings with ownership, management, and marketing teams, • Support F&B in soft-opening events, VIP previews, and staff trial runs, • Adjust menus and operations based on guest feedback and operational testing Interdepartmental Coordination • Work closely with F&B, Rooms Division, Banquets, and Sales & Marketing to ensure alignment across services, • Support the creation of banquet and catering packages for launch, • Collaborate on the integration of culinary offerings into guest experiences and hotel promotions Budgeting & Forecasting • Manage opening food & labor budgets and assist in setting financial goals, • Establish pricing strategies to balance luxury positioning with profitability, • Create forecasting models for food cost and staffing needs Brand Representation & Culture Building • Be a visible ambassador of the hotel's culinary identity during pre-opening and launch, • Establish a kitchen culture rooted in excellence, mentorship, and professionalism, • Instill brand values and guest-first philosophy in the team from day one Job Responsibilities (post-opening): Kitchen Operations Leadership • Oversees all day-to-day culinary operations across outlets and banquet functions., • Leads and mentors the kitchen management team and culinary staff., • Provides operational coverage in staff absence and ensures smooth workflow., • Sets and enforces performance standards while fostering a high-performing team culture., • Maintains a positive, collaborative kitchen environment grounded in respect and professionalism. Culinary Excellence & Standards • Leads menu development and ensures consistent food quality, presentation, and flavor across all offerings., • Monitors raw and cooked product standards; ensures compliance with sanitation and food safety regulations., • Demonstrates culinary techniques and equipment use to staff as needed., • Maintains high standards for food handling, storage, and safety certifications. Strategic Planning & Financial Management • Establishes culinary goals aligned with property objectives., • Oversees food cost control, purchasing, inventory, and operational expenses., • Participates in budgeting and monitors financial performance to ensure profitability., • Develops and implements SOPs for procurement and receiving. Guest Satisfaction & Service Quality • Ensures exceptional guest experiences through culinary excellence and prompt service., • Interacts with guests to gather feedback and resolve any concerns professionally., • Supports and trains staff on anticipating and exceeding guest expectations., • Reviews guest satisfaction data and comment cards to identify areas for improvement. People Development & HR Management • Recruits, trains, and develops kitchen talent; fosters career growth through coaching and mentorship., • Conducts performance appraisals and manages disciplinary actions in line with policies., • Builds a culture of accountability, fairness, and continuous learning. 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 evaluate results to choose the best solution and solve problems., • Other duties as assigned The expected pay range is $105,000- $115,000 + annual bonus. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors. In completing this application, and when submitting related documentation, applicants may redact information that identifies their age, date of birth, and/or dates of attendance at or graduation from an educational institution. We follow all federal, state, and local laws including restrictions on child/minor labor. Minors hired into this position will not be asked or permitted to engage in any activities restricted to adult workers. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 514082 Reference Date: 05/24/2025 Job Code Function: General Management

Job Description Grill Cook At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that’s been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. CAVA – joining “A culture, not a concept” Grill cooks help create an exceptional experience for every guest who walks through our doors. By preparing top quality food in our open kitchens, our grill cooks help create CAVA fanatics. You will: • Observe food safety, sanitation, and quality procedures, • Follow recipes and procedures to maintain food quality and consistency, • Adhere to safety and sanitation procedures and all CAVA standards, • Restock cook stations and keep them clean and organized, • Stand and/or walk for an entire shift – This role is constantly in motion to deliver mind-blowing meals to our guests You are expected to: • Develop Yourself & Others - Focus on self-improvement while also supporting the success of your team., • Put the Customer First - Consistently create CAVA fanatics by finding ways to say ‘yes’ to every guest., • Achieve Results - Take ownership of your station throughout every shift., • Foster Collaboration - Work with others to find success as a group through communication and participation., • Adapt to Change - Solve problems through an open-minded and all-inclusive approach. CAVA offers all team members a clear career path that includes continuous training and development. We are committed to creating leaders in our restaurants by providing you the tools and mentorship to help you find continued success with us as a Special Ops Trainer, Culinary Lead, Guest Experience Manager, and beyond! Benefits? We’ve got you covered. Here are just some of the benefits available to CAVA team members: • Competitive pay $, • Next Day Pay*, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked (YEP, that’s right, FREE CAVA!) Join the CAVA Culture – it’s what sets us, and you, apart. Team Member | Culinary Leader | Kitchen Leader | Shift Leader | Cook | Prep Cook | Grill Cook | Prep Crew | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Crew Member | Host | Cashier | Line Cook | Server

Job Description Voodoo Brewing Co. Colorado Springs Pub in Colorado Springs, CO is looking for Line Cooks to join our team. We are located on 808 Garden Of The Gods Road. Our ideal candidate is attentive, ambitious, and hard-working. We are seeking a skilled and passionate Line Cook to join our culinary team. As a Line Cook, you will be responsible for preparing high-quality dishes that meet our customers' expectations. You will work in a fast-paced environment, collaborating with other kitchen staff to deliver dishes that are timely and visually appealing. Our ideal candidate is confident, multitasker, passionate, problem solver, quick thinker, team player, creative, resilient, and reliable. Benefits • Employee discount, • Training provided, • Flexible schedules, • Globe Life Insurance packages available, • ADP’s Employee Assistance Program (EAP), you and your household members can seek assistance with confidential counseling services, legal and financial referrals, and consultations and more, • ADP's Discount Programs, get discounts on brand-name products and daily essentials., • Responsibilities, • Prepare and cook menu items in compliance with recipes and standards • Set up and stock stations with all necessary supplies, • Cook proteins, vegetables, and other menu items in a timely and efficient manner, • Monitor food stock levels and order supplies when needed, • Keep the kitchen and work area clean and always organized, • Ensure that all food is stored, handled, and prepared safely and hygienically, • Assist with menu planning and development, • Work closely with other kitchen staff to ensure smooth service and timely delivery of food, • Follow all kitchen and restaurant procedures, policies, and standards Qualifications • High school diploma or equivalent preferred, • Proven experience as a line cooks in a high-volume restaurant, • Strong knowledge of cooking techniques, kitchen equipment, and food safety, • Ability to work in a fast-paced, high-stress environment, • Good communication and teamwork skills, • Ability to stand for long periods of time and lift 50 pounds, • Availability to work flexible hours, including evenings, weekends, and holidays We are looking forward to receiving your application. Thank you. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job DescriptionDescription: Bamboo Sushi is a restaurant of purpose. Through our food, our service and our spirit, we are offering an experience that seeks to inspire. Apply today to be our Executive Chef in Denver, CO! **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: • Total compensation up to $78K - $88K, determined on experience and including 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. Requirements:

Job Description The ultimate 'non-hotel,’ Halcyon’s 154-rooms blur the lines between hotel and gracious home with considered comfort, attention to detail and an impressive art collection. Adding to a level of thoughtful prestige is our proud accomplishment of being named Denver’s only AAA 4-Diamond independent hotel in 2023, as well as being named one of Denver’s “Best Places to Work.” This individual is passionate and cares deeply about the connections that can come from a great conversation and a shared meal. The primary role of this position is to align the culinary team to achieve the collective goal of excellence in all aspects of F&B. In addition to the creation of a restaurant's menu and identity, the Executive Chef will develop and mentor a unified team of hospitalitarians. From recipe development to execution, they take the lead and ensure that food is prepared properly, safely, and with a high degree of detail and excellence. You will be “the chief” and maintain complete control of the back of house, kitchen operations, and work closely with the F&B GM to ensure an impeccable guest experience. Requested Tasks • Plan and direct food preparation and culinary activities, • Modify menus or create new ones that meet quality standards, • Monitor food and labor costs, • Recruit, manage, train and develop culinary team members, • Give prepared plates the final touch, • Implement/monitor and document relevant food safety program Requested Capabilities • Prior experience as an Executive Chef, • Leadership experience and presence, • A keen eye for detail related to food preparation and presentation, • Excellent food handling skills, • Ability to research what new food trends are emerging, and develop them according to concept As part of the Makeready collection, we proudly offer a variety of thoughtful benefits and perks for eligible team members including accommodating PTO/PTO exchange, medical/dental/vision benefits, maternity/paternity leave, pet insurance, company-matched dependent care & 401k, student loan repayment program and a wide range of additional ancillary benefits. The health, happiness and well-being of our team is our top priority. We take pride in our Guiding Principles to help define how we successfully work together. We follow them not out of duty but live by them instinctively. Makeready LLC and its affiliated entities are proud to encourage and support an environment where everyone can be a successful team member as their true independent self. We are an equal opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities and job performance. Job Close Date 03/31/2025 or until filled.

Job Description Position Title: EXECUTIVE CHEF II Salary: $80,000 - $92,000 Other Forms of Compensation: Benefits Think Fresh! Lead with Excellence! An industry leading hospitality food service group, Unidine is driven by its exceptional people sharing their passion, creativity and talent to craft memorable guest experiences. Unidine’s commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation. Our restaurants, bars, cafeterias and bistros offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team! Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: • Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability., • Determines how food should be presented and create decorative food displays., • Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients., • Seeks out sources for fresh food; monitors all produce and meat for freshness., • Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food., • Research customer preferences and develops a menu which incorporates local foods and flavors., • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions., • Demonstrate new cooking techniques and equipment to staff., • Supervises and coordinates activities of cooks and workers engaged in food preparation., • Ensure compliance with federal, state, local and company health, safety, sanitation standards., • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance., • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety., • Monitors the quality of raw and cooked food products to ensure that standards are met., • Follows and enforces food safety and sanitation guidelines., • Participates in the development and implementation of business strategies for the community which are aligned with the client’s overall mission, vision values and strategies., • Manages department controllable expenses including food cost, supplies, uniforms, and equipment., • Develops and implements guidelines and control procedures for purchasing and receiving areas., • Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs., • Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives., • Identify major revenue and expense opportunities and possible problems., • Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses., • Oversees the food inventory, purchasing, control, and disbursement of all food supplies., • Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service., • Professional attitude and appearance while engaging with residents and community staff., • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed., • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention., • 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., • Ensures that employees provide genuine hospitality and teamwork on an ongoing basis., • Uses teamwork to support guests and employees., • Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department., • Reviews resident satisfaction results and other data to identify areas of improvement., • Regularly lead team member meetings, • Establishes goals including performance goals, budget goals, team goals, etc., • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns., • Develops and implements strategies and practices which support team member engagement., • Ensures employees are treated fairly and equitably., • Provides team members with the training needed to understand expectations and perform job responsibilities., • Provides team members with the necessary tools to perform their duties and responsibilities., • Communicates performance expectations and provides team members with on-going feedback., • A.S. or equivalent experience, • Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training., • Extensive catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences, • Hands-on chefs experience a must., • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities., • ServSafe certified - highly desirable. Job Summary Apply to Unidine today! Unidine is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Unidine are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. Unidine maintains a drug-free workplace. Req ID: 1515261 Unidine DANIELLE BETZELBERGER [[req_classification]]

Job DescriptionBenefits: • Tips, • Competitive salary, • Flexible schedule Seasonal Culinary Cooking Class Instructor / Camp Host Taste Buds Kitchen Summer Season (May 18 August 14) Join Taste Buds Kitchen this summer as a Seasonal Culinary Cooking Class Instructor / Camp Host and lead exciting, hands-on cooking experiences for kids, families, and adults! This seasonal role focuses primarily on our Summer Cooking Camps, where we inspire young chefs to explore creativity in the kitchen while learning valuable culinary skills. Were looking for a high-energy, engaging individual who loves food, enjoys working with kids, and thrives in a fun, fast-paced environment. Qualifications Self-starter who thrives in a fast-paced environment Natural curiosity and passion for food and culinary entertainment Excellent communication skills, especially with children Proficient in a range of cooking and baking techniques • Confident speaking in front of groups with a strong, clear voice, • Minimum of one year of experience entertaining or working with kids and/or adults Ability to stand for long periods and lift up to 45 pounds • CPR certified (or willing to obtain) Responsibilities • Host and instruct summer cooking camps, classes, and parties for guests ages 299, • Lead engaging, hands-on cooking activities for young chefs during Summer Camp sessions (May 18 August 14), • Teach guests culinary and baking techniques related to the class menu, • Create a friendly, energetic, and consistent guest experience, • Interact with guests and parents to ensure an outstanding experience, • Work independently or manage a team of culinary assistants during larger camps and events, • Set up the kitchen studio before camp and classes and assist with cleanup afterward, • Maintain a clean, safe, and controlled kitchen environment, providing first aid/CPR treatment if needed Who We Are Taste Buds Kitchen has captivated the country with a refreshingly simple concept: providing culinary entertainment to kids, families, and adults in a fun, beautiful, and state-of-the-art Kitchen Studio. For Kids (ages 2 to teens): Hands-on cooking classes, summer camps, birthday parties, and field trips. For Adults: Date-night cooking classes, birthday celebrations, bachelorettes, showers, and corporate events. Seasonal Details • Seasonal Position: May 18 August 14, • Primary Focus: Summer Cooking Camps and youth programming, • Opportunities may include assisting with private events, classes, and parties throughout the season. If you love food, creativity, and working with kids, Taste Buds Kitchen is the perfect place to spend your summer inspiring the next generation of chefs.

Job Description Clayton is a catalyst for community and connection. A local experience with a global perspective, constantly evolving the way we travel, gather, and live. Between our highly-anticipated events and Clayton collaborators bringing their individual brands of creativity to the Clayton experience, you’re always in good company here. The ultimate 'non-hotel,’ Halcyon’s 154-rooms blur the lines between hotel and gracious home with considered comfort, attention to detail and an impressive art collection. Adding to a level of thoughtful prestige is our proud accomplishment of being named Denver’s only AAA 4-Diamond independent hotel in 2023, as well as being named one of Denver’s “Best Places to Work.” This individual is passionate and cares deeply about the connections that can come from a great conversation and a shared meal. The primary role of this position is to align the culinary team to achieve the collective goal of excellence in all aspects of F&B. In addition to the creation of a restaurant's menu and identity, the Area Executive Chef will develop and mentor a unified team of hospitalitarians. From recipe development to execution, they take the lead and ensure that food is prepared properly, safely, and with a high degree of detail and excellence. You will be “the chief” and maintain complete control of the back of house, kitchen operations, and work closely with the F&B GM to ensure an impeccable guest experience. Requested Tasks • Develop and implement a cohesive culinary vision that aligns with the property’s brand, ensuring all menu items reflect quality and creativity for both restaurant and banquet services, • Mentor, inspire, and lead the culinary team, fostering a culture of excellence and collaboration, • Design seasonal menus for both restaurant and banquet functions, incorporating local ingredients and culinary trends to enhance guest experiences, • Create and refine recipes to ensure consistency and quality across all culinary offerings, encouraging creativity and innovation within the team, • Oversee the planning and execution of all banquet services, ensuring timely delivery, high quality, and exceptional presentation of food for events, • Oversee food costs, labor expenses, and inventory management, implementing strategies to maximize profitability without compromising quality, • Conduct regular kitchen audits, ensuring compliance with health, safety, and sanitation standards while maintaining high culinary quality, • Work closely with the management team to promote culinary offerings and participate in marketing initiatives and special events, • Manage staff schedules, conduct performance reviews, and maintain documentation related to kitchen operations and food safety compliance, • As needed, meet with guests while being professional, personable and courteous, • Work directly with food vendors as needed, • Stay current on developing trends in the industry, • Adhere to cleanliness and safety guidelines, • Adhere to Makeready's Guiding Principles, • Additional duties and assignments as assigned Requested Capabilities • Extensive experience as an Executive Chef in a hotel setting, • Strong knowledge of various cuisines and cooking techniques, • Proven track record of successful team leadership and management, • Exceptional creativity and passion for culinary arts, • Excellent communication and interpersonal skills, • Strong business acumen with experience in budgeting and cost control, • A keen eye for detail related to food preparation and presentation, • Excellent food handling skills, • An innovative and thoughtful culinary nature, • Ability to research emerging food trends and develop them according to concept, • Required to stand; walk; sit; use hands to handle/feel/work with objects & tools, • Must be able to lift objects weighing up to 50 pounds related to inventory, • Must be able to adeptly smell and taste food and beverages to judge quality, • Adhere to Makeready & property policies and procedures as defined As part of the Makeready collection, we proudly offer a variety of thoughtful benefits and perks for eligible team members including accommodating PTO/PTO exchange, medical/dental/vision benefits, maternity/paternity leave, pet insurance, company-matched dependent care & 401k, student loan repayment program and a wide range of additional ancillary benefits. The health, happiness and well-being of our team is our top priority. We take pride in our Guiding Principles to help define how we successfully work together. We follow them not out of duty but live by them instinctively. Makeready LLC and its affiliated entities are proud to encourage and support an environment where everyone can be a successful team member as their true independent self. We are an equal opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities and job performance. Job Close Date 4/14/2026 or until filled

Job Description Job Description Unbridled Hospitality Group, a dynamic full-service hospitality company encompassing two distinctive restaurants, three vibrant bars, a historic boutique hotel, and exciting future ventures, all rooted in the core values of character, change, credibility, and community, dedicated to reigniting the spirit of hospitality along Main Street in Cañon City, Colorado. Overview: Unbridled Hospitality Group is seeking a passionate and skilled Chef to lead our culinary team in delivering exceptional dining experiences across our diverse venues in Cañon City, CO. This role is pivotal in upholding our commitment to high-quality cuisine, innovative menu offerings, and outstanding guest satisfaction in a fast-paced, community-driven environment. The ideal candidate will be a proactive leader with advanced culinary expertise, adept management skills, and a strong dedication to mentoring kitchen staff while maintaining operational excellence. Key Responsibilities: • Leadership & Team Management: Take on a leadership role in managing the culinary team, promoting a high-performing and motivated kitchen culture. Lead, train, and mentor kitchen staff across multiple locations, ensuring adherence to operational standards and core values., • Culinary Execution with Superior Knife Skills: Demonstrate advanced knife skills to prepare high-quality dishes with precision and consistency. Ensure that dishes meet the presentation standards and taste profiles that reflect Unbridled Hospitality Group's unique dining experience., • Menu Development & Costing: Collaborate with other culinary leaders to create and cost menus that align with profitability targets. Regularly analyze food costs and adjust recipes to maintain budgetary targets without compromising quality., • Inventory Management: Oversee inventory management across multiple venues, including ordering, receiving, and tracking stock effectively to minimize waste and ensure cost efficiency. Implement systems for robust inventory audits and stock rotation., • Food Safety Compliance: Maintain a current ServeSafe Certification and ensure that all kitchen operations comply with food safety regulations and best practices. Conduct regular inspections and enforce strict sanitation standards., • Assist in Daily Operations: Support daily kitchen operations, including food preparation, plating, and quality control, while taking charge in the absence of the Executive Chef., • Menu Planning: Contribute to menu planning and recipe development, incorporating seasonal ingredients and accommodating dietary restrictions to meet guest needs.Qualifications:, • 5+ Years of Kitchen Management Experience: Proven leadership and extensive experience in a supervisory role within a high-volume kitchen, successfully managing teams and driving operational success in a restaurant or hospitality setting., • ServeSafe Certification: Current certification and strong understanding of food safety regulations and best practices., • Exceptional Culinary Skills: Demonstrated expertise with a focus on creativity and precision in preparing diverse menu items. Knife and culinary skills will be assessed during the hiring process., • Strong Organizational Skills: Proven experience in inventory control and menu costing to ensure operational efficiency and profitability., • Excellent Leadership and Communication Skills: Passionate about training and people management, capable of building and leading a collaborative kitchen team., • Ability to Thrive in Fast-Paced Environments: Experience in a dynamic, multi-venue environment aligning with Unbridled Hospitality Group's community-focused culture. Flexible work schedule including evenings, weekends, and holidays is a must., • Culinary Degree (Preferred): A culinary degree or equivalent professional experience is preferred, with experience in a hospitality group emphasizing multiple dining concepts being a plus.Why Join Unbridled Hospitality Group?, • Competitive salary with opportunities for career growth within our expanding hospitality portfolio., • Salary: $65K+, • Be part of a dynamic, community-driven company dedicated to reigniting hospitality along Main Street in Cañon City, CO., • Work in a vibrant environment across our restaurants, bars, and historic boutique hotel, with a focus on quality, creativity, and guest satisfaction. ZMkRtIdUNS

Job Description Kitchen Manager | Scratch Kitchen | People-First Culture Were looking for a passionate Kitchen Manager to lead a high-quality scratch kitchen in a polished casual environment where great food, great people, and a balanced lifestyle all matter. This role is about more than running a kitchenits about creating an experience. From the first prep of the day to the last plate that hits the table, youll set the tone for food quality, team culture, and the kind of hospitality that keeps guests coming back. What Youll Do Lead with Purpose • Build and develop a strong, motivated kitchen team that takes pride in their craft, • Create a positive, respectful culture where people enjoy coming to work, • Ensure every plate reflects quality, consistency, and attention to detail, • Partner with the front-of-house team to deliver a seamless dining experience, • Execute a scratch-driven menu with a focus on freshness, flavor, and presentation, • Uphold high standards in prep, execution, and plating, • Oversee daily operations, including prep, line execution, and cleanliness, • Manage inventory, ordering, and cost controls to protect the business, • Maintain food safety, sanitation, and compliance at the highest level What Were Looking For • 3+ years of Kitchen/Culinary Management experience in a scratch kitchen, • A true passion for food quality and pride in what you serve, • A leadership style that is hands-on, supportive, and team-focused, • Strong understanding of kitchen operations, food safety, and cost control, • Ability to thrive in a fast-paced environment while keeping standards high Why This Role Stands Out • People-first culture that values your time and well-being, • Work-life balance in an industry that doesnt always offer it, • High-quality, scratch kitchen you can be proud of, • Clear path for growth and advancement, • Competitive salary + benefits, 401K, PTO, and more If youre someone who believes great food starts with great peopleand takes pride in delivering an experience guests can feelwed love to connect. #STSCompany DescriptionSuperior Talent Source is a niche search agency specializing in executive placement nationwide with leading restaurants, hotels country clubs and resorts across the United States. Our recruiters have decades of experience in recruiting for the Hospitality industry, and they have built up an excellent network of relationships as well as a deep understanding of the marketplace. Our recruiter's expertise together with our approach is focused on finding the right fit for both candidate and client, whilst delivering a quality service. Our success is built on investing in relationships and doing it the right way. Going beyond phone calls and e-mails, taking the time to attend conferences, being active members of professional groups and social media. Getting to know clients and candidates on a personal level and supporting and nurturing the relationships we establish. Lastly, we know what it takes and how to match the right candidate to the right client.Superior Talent Source is a niche search agency specializing in executive placement nationwide with leading restaurants, hotels country clubs and resorts across the United States.\r\n\r\nOur recruiters have decades of experience in recruiting for the Hospitality industry, and they have built up an excellent network of relationships as well as a deep understanding of the marketplace.\r\n\r\nOur recruiter's expertise together with our approach is focused on finding the right fit for both candidate and client, whilst delivering a quality service.\r\n\r\nOur success is built on investing in relationships and doing it the right way. Going beyond phone calls and e-mails, taking the time to attend conferences, being active members of professional groups and social media. Getting to know clients and candidates on a personal level and supporting and nurturing the relationships we establish.\r\n\r\nLastly, we know what it takes and how to match the right candidate to the right client.

Job DescriptionOverview We are seeking a Culinary Director to lead the food and beverage program at a well-established, boutique-style property in Central Ohio. This is a hands-on leadership role for a chef who values quality, consistency, and team development, while also having the ability to shape and evolve the culinary identity of the property. The right candidate is someone who takes pride in execution, builds strong kitchen culture, and understands how to balance creativity with operational discipline. Location: Ohio Compensation: $130,000 + Bonus + Relocation + Temporary Housing What You’ll Be Responsible For • Oversee all culinary operations across the property, • Lead, mentor, and develop kitchen leadership and line staff, • Design and evolve menus with a focus on quality, seasonality, and consistency, • Manage food cost, labor, and overall kitchen financial performance, • Ensure high standards of cleanliness, organization, and food safety, • Collaborate with ownership and leadership on concept direction and guest experience, • Build a culture of accountability, professionalism, and pride in the kitchen Requirements What We’re Looking For • Proven experience as an Executive Chef or senior culinary leader, • Strong operational background with cost control and kitchen management, • Ability to lead from the front and develop a cohesive team, • Experience in boutique hotels, inns, or independent restaurant environments preferred, • Base Salary: $130,000, • Bonus: Performance-based, • Relocation Assistance, • Temporary Housing (30 Days), • Full benefits package (details provided during interview process)

Job Description Kitchen Manager-FAIRPLAY LOCATION Highside Brewing is seeking a Kitchen Lead to oversee the entire kitchen operation at all of our locations Frisco, Fairplay and Breckenridge. The ideal candidate should be a highly experienced line cook with a professional attitude, who is self motivated and takes pride in their food presentation. RESPONSIBILITIES • Implement daily procedures and staff accountability., • Monitor Inventory Levels at all locations, • Maintain and improve food quality and consistency., • Make sure all food is prepared and cooked to ServeSafe standards., • Implement and maintain exceptional cleanliness practices., • Hire/Train/Fire Kitchen Staff, • Cost Control, • Effective communication and team management skills., • Minimum One Year experience working as a Kitchen Lead., • Effective time management skills and punctuality., • Ability to follow instructions and procedures., • Knife, prep, and cooking skills are a MUST! Full-time Benefits: Salary Dependent on Experience 2 Free Shift Beers and 1 Shift Meal By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job Description Base salary of $60,000-$65,000. Potential yearly Bonus: $6,500 ($500 per period). Job Qualifications • Have both BOH and FOH management experience, • A minimum of 3 years of full-service kitchen experience in a similar role, • In-depth knowledge of kitchen health and safety regulations Visit and click our Careers page: Deadline to apply is 30 days from job posting date. A Day In The Life You'll ensure the kitchen staff follows all our policies, including food preparation guidelines. You'll order supplies and monitor inventory levels to ensure we're always fully stocked on what's needed for each shift. And you will schedule shifts so that everything runs smoothly! The Kitchen Manager oversees daily operations by ordering stock and monitoring inventory levels while watching food preparation procedures & standard recipes and waste control. • Creates weekly cook and dough schedules to accommodate business flow needs, • Create schedules and track labor, • Follows the Via 313 recipe book with exactness and precision, • Leads weekly back-of-house meetings and schedules shift manager & trainer meetings as needed, • Works closely with and trains cooks and other workers in the preparation, cooking, and presentation of the food to Via 313 standards, • Monitors training processes and meets regularly with trainers to discuss staff member progress and goals, • Leader in quality control, food safety procedures, and restaurant food safety guidelines, • Checks and maintains proper food holding and refrigeration temperature control points. Monitors and enforces the use of temperature log, • Supervises and coordinates activities of cooks or workers engaged in food preparation, • Maintains back-of-house facilities and equipment to uphold the safety and cleanliness standards of the brand. Communicates with the General Manager when these standards cannot be met for any reason., • Oversees all product orders and products received, • Controls food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures, • Performs other duties as required by upper managementJob Requirements:, • Extraordinary attention to detail, • Excellent verbal and written communication, • Collaborative, growth mindset and partnership-oriented, • Excellent problem solving and conflict management abilities, • Ability to multitask and complete tasks in a timely, accurate manner, • Willingness to attend training and obtain certifications as needed, • Food handlers permit Health Benefits after 60 days of hire (Medical, Dental, Vision, Life insurances) PTO (10 days per calendar year) Paid Sick Leave (Colorado HFWA) As a Colorado employer, we provide paid sick leave benefits in compliance with the Healthy Families and Workplaces Act (HFWA). • Employees accrue 1 hour of paid sick leave for every 30 hours worked, up to 48 hours per year., • Accrual begins on your first day of employment and can be used as it is earned., • Sick leave may be used for your own health needs, the care of a family member, or certain other qualifying reasons (including public health emergencies)., • Unused sick leave carries over each year, with a maximum annual use of 48 hours. Who We Are No one would have pegged the two brothers from a hard-working, blue-collar area of Detroit for restaurant owners, but that's exactly what they are. The pizza at Via 313 is inspired by traditional Detroit-Style pies (Cloverleaf, Buddy's, Loui's, Niki's) and the best traditional pizzas in the region. We are committed to creating a rare culture that allows for creative thinking, learning, and growth opportunities. We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionBenefits: • Employee discounts, • Flexible schedule, • Health insurance, • Opportunity for advancement, • Paid time off, • Training & development What are we looking for? • A leader who is dedicated to driving performance while mentoring and coaching the team, • A champion of the culture and the brand standards., • A role model who leads by example when it comes to leveraging systems, adhering to the concept differentiators, and delivering on our promise of perfect execution., • Teach, coach, lead and motivate the team while managing the day-to-day operations of running a kitchen., • An ambassador and steward for quality, safety & sanitation., • Deliver perfect execution by adhering to brand recipes, specification sheets, and timing expectations., • Manage and coordinate product delivery to ensure the guest experience exceeds expectations and menu items are always available., • Source, train and schedule for impact and results., • Demonstrate high level hospitality to both guest and team member in actions, tone and demeanor., • Deliver quality results in financial performance by proactively driving sales with quality output and managing financials to the bottom line. We are an Equal Opportunity Employer and do not discriminate in hiring or employment on the basis of race, color, creed, religion, sex, sexual orientation, national origin, citizenship status, ancestry, age, marital or veteran status, physical or mental disability, arrest record, genetic information or any other characteristic protected by applicable federal, state and local laws.

Job DescriptionBenefits Offered | Wage Information • High-Paying Tip Pool!, • FREE Delicious Meals on every shift!, • No late nights, no early mornings!, • Flexible Schedule!, • Great Environment!, • Career Path to Ownership!, • The option to get paid daily!Plus, once you're eligible:, • Medical, Dental, Vision, and Disability Insurance options!, • Paid Time Off potential!, • 401k program with employer match!We get it you want a flexible job youre excited about, co-workers you enjoy, and work you can be proud of. You can find that at Tazikis. Experience is great, but not required - we can teach you everything you need! Responsibilities: • Preparing fresh food items daily and accurately, • Set up and stocking of stations with all necessary supplies, • Menu and product knowledge, • Managing orders efficiently, • Preparing catering orders, • Proper food handling and storage of food products, • Maintaining proper hygiene, uniform, and appearance, • Maintaining health department standards throughout each shift, • Cleaning and maintaining kitchen, dish, and prep areas, • Performing shift-side work to include opening and closing duties, • Completing all course certifications for Kitchen Team Members in our training platformQualifications:, • Must be at least 18 years of age, • Experienced preferred but not required - we will train you!, • Proper knife skills, • Ability to operate all necessary kitchen equipment, • Good communication skills, • Ability to work in a fast-paced environment, • Ability to work independently and collaborate with the team as necessary, • Strong work ethic with passion and urgency, • Dependable and reliable, • Work flexible schedule, • Professional attitude and respect for coworkers, the establishment, and the brandAll Employees Must:, • Understand and abide by all company standards and policies (provided in your handbook), • Obtain a Food Handlers card shortly after beginning employmentYour Working Conditions/ Hours: A typical work day at Tazikis may look like: • Morning shift - 8am - 4pm, • Evenings - 4pm - 10pm, • Weekends - when applicable Your Physical Requirements: • Prolonged Standing, • Bending, • Stooping, • Twisting, • Lifting/ Carrying up to 30 pounds Tazikis is an Equal Opportunity Employer

Job Description Line Cook Earning Potential: $17.00 - $21.00/Hour Snooze – Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one — no matter which side of noon it’s on. We’re the place where you can be you, and where our regulars are anything but. Everyone’s welcome at our table, because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. • No late nights—you’ll be home by dinner time every night!, • Weekly pay and competitive hourly rates, • An allowance of $15 per shift to treat yo self to some breakfast and café drinks!, • Medical, Dental, and Vision Insurance Plans, and Medical and Dependent Care Flexible Spending Accounts for full-time Snoozers (30+ hours/week) after hanging with us for a year., • Accident and Pet Insurance, • Unlimited affordable Telehealth program, • Traditional 401(k) and Roth 401(k) plans, • A birthday meal on us! You deserve it!, • Paid community volunteer days., • Closed Thanksgiving and Christmas Day to spend time with family and friends., • The opportunity for development and advancement opportunities., • Unlimited dance parties! The Position Specifics The Snooze Line Cook ensures that each Snooze food item is prepared with the highest quality, care, and craftsmanship. The best pancakes in all the land are in the hands of our Line Cooks. The responsibilities of this position include: • Responsible for the quality, food safety/sanitation, and timeliness of dishes served, • Responsible for being well-acquainted with all menu items, recipes, plating guidelines, and sanitation/basic safety information, • Prepares a variety of food items using knives, electric mixers, immersion blenders, food processors, scales, and portion bags, • Prepares foods for service using ovens, gas stoves, griddles, and broilers, • Maintains a clean and sanitary work station and working area, • Handles all products properly in accordance with Health Department standards and Snooze guidelines Is This Role For you? Line Cooks at Snooze are... • fun, energetic, eager and a committed team member., • experienced. A minimum of 1 year of experience in the restaurant industry., • fast paced. A minimum of 6 months experience in a high-volume restaurant setting preferred., • able to communicate clearly with management staff., • able to reach, bend, stoop and frequently lift up to 50 pounds., • able to work in a standing position for long periods of time (up to 10 hours). Let’s Talk About Safety Your safety is our #1 priority. Because of that, it is every Snoozer’s responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. Application Deadline Recruiting timelines vary by position, however, all Snooze positions accept applications for a minimum of 5 business days from the posting date listed above. This position is open and still accepting applications. Snooze is an Equal Opportunity Employer

Job Description CHEFS WANTED Aurum Food & Wine Steamboat is seeking qualified and talented culinary professionals to join the team! Why Aurum Food & Wine? Since 2014 Destination Hospitality restaurants have consistently offered an enlightened hospitality experience to diners in Rocky Mountain communities. Located on the dazzling Yampa River, Aurum Food & Wine offers a carefully curated wine list of regional benchmarks, creative and meticulously crafted cocktails, and delicious New American cuisine to satisfy every taste. Our enthusiastic and hardworking team members are our strength. Every member of the Destination Hospitality restaurant group is offered competitive wages, thorough on the job training and opportunities for advancement. Team member benefits include: • Health insurance, • $1k winter wellness benefit, • Educational reimbursements, • Sick days and personal paid time off Why You? You are a punctual, driven and detail oriented culinary professional looking for an opportunity to expand your skill set. You enjoy working in a fast-paced environment and thrive on the exciting energy of a busy night, even mid-week. You have a sense of genuine hospitality for guests and passion for delicious and accessible food. You ideally have experience in a scratch kitchen as a Sous Chef, Chef de Cuisine or in another leadership role. You are eager to use your skills and drive to grow with an expanding company. The right candidate for this position MUST be administratively organized, good with people, great with FOOD, prioritize cleanliness and organization, and like to make hay when the sun shines. We are a busy Seasonal restaurant, with periods of very high volume. We are actively involved in the community and participate in various events around town. The Day to Day. Ensure that all policies, procedures, standards, specifications, guidelines and training programs are followed and completed. Uphold DH standards of service, quality, facility appearance, cleanliness, and sanitation through training of employees. Constantly develop staff in food knowledge and execution. Develop, execute and taste for quality and consistency menu items, dish components and features. Create and teach accurate recipes and menu descriptions. Create a positive, productive work environment. Lead by example. Provide consistent genuine hospitality with heart and style. Interview, hire, evaluate, reward, and discipline kitchen personnel. Make hiring and termination decisions and evaluate employee performance. Train kitchen personnel on all menu items and food production principles and practices, by consistently communicating expectations and addressing issues. Motivate, train, and educate all kitchen personnel in Destination Hospitality’s policies, procedures, and rules. Address and resolve personnel problems. Administer prompt, fair and consistent disciplinary guidance for any violation of DH policy. Effectively supervise kitchen staff to ensure grooming and appearance standards, culinary execution standards and guest satisfaction during hours of operation. Control daily labor costs by cutting labor when necessary. Conduct daily line up meetings. Educate front of the house personnel in daily features, product knowledge and cultivate long-term food knowledge. Work closely and with all DH leadership, management and staff. Establish and always promote open lines of communication between front of the house and back of the house. Ensure compliance with all federal, state, county and municipal regulations and requirements. Maintain ServeSafe certification. Review financial overviews, sales, product mixes and activity reports and monitor productivity and cost of goods and labor goal achievements. Generate, review, and approve all staff schedules for each following week 5 days before schedule start. Post schedules on Homebase. Basic Homebase fluency is required. Review and approve/disapprove any requests for staff vacation/schedule requests. Review all shift change requests. Assess staffing levels and actively recruit staff. Inventory control and product ordering, receiving and tracking. Purchasing of equipment and supplies. Manage staff safety procedures with the General Manager and Director of Operations to minimize work related injuries. Compensation - $65k-80k annually DOE and access to our comprehensive benefits program after 60 days. • Winter wellness benefit reimbursement of $1000 per year, • Health Insurance, • Two weeks paid vacation year one, three weeks each year following., • Paid Sick Days, • Tuition reimbursement for pre-approved, industry related coursework up to $1k per year, • Eligible for our group travel experiences. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job Description Grill Cook At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that’s been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. CAVA – joining “A culture, not a concept” We foster a culture built on five core values: • Positivity – Every one of us can change someone’s day for the better., • Transparency –We use transparency to help us make decisions through open dialogue, • Humility – We can always find ways to improve., • Fanaticism – We are passionate about the opportunity to turn every guest into a fanatic., • Thoughtfulness –We go above and beyond for our guests, our teams and communities. The Role: Grill cooks help create an exceptional experience for every guest who walks through our doors. By preparing top quality food in our open kitchens, our grill cooks help create CAVA fanatics. What You’ll Do: • Observe food safety, sanitation, and quality procedures, • Follow recipes and procedures to maintain food quality and consistency, • Adhere to safety and sanitation procedures and all CAVA standards, • Restock cook stations and keep them clean and organized, • Stand and/or walk for an entire shift, • This role is constantly in motion to deliver mind-blowing meals to our guests, • Put deliveries away, plus any additional duties assigned, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Team Member | Cook | Prep Cook | Grill Cook | Prep Crew | Line Cook | Customer Service | Restaurant | Part Time | Full Time | Team Member

Job Description Unidine is hiring immediately for full time COOK positions. • Location: Eben Ezer Lutheran Care Center - 122 Hospital Road, Brush, CO 80723, • Schedule: Full time; various shifts available, more details upon interview., • Requirement: Prior line cook experience is required, preferably at least two years., • Pay Range: $18.00 per hour to $22.00 per hour WHAT'S IN IT FOR YOU A fun work environment, robust benefits package, great team members, and a career with one of the top hospitality companies in the nation! You'll work with a talented and supportive team that makes a real impact in the lives of those we serve. YOU'D MAKE A GREAT ADDITION TO OUR TEAM Our culinary team is the core of our business. Every day brings new opportunities to enhance lives, create connections, and make a difference. If you enjoy creating memorable experiences, you will be a great addition to the Unidine team! Job Summary Summary: Prepares food in accordance with applicable federal, state and corporate standards, guidelines and regulations with established policies and procedures. Ensures quality food service is provided at all times. Essential Duties and Responsibilities: • Prepares high-quality food items according to standardized recipes and instructions to meet production, delivery and service schedules., • Serves meals or prepares for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty. Tastes all prepared food items., • Uses established ticket collection procedures during service. Responsible for records from area worked during service periods., • Cleans kitchen after preparation and serving, maintaining high standards of cleanliness. Stores or discards excess food in accordance with safe food-handling procedures., • Keeps refrigerators and storerooms clean and neat. Ensures food and supply items are stored per standards., • Operates and maintains kitchen equipment as instructed., • Assists in production planning, record keeping and reporting as required., • Assists in the ordering and receiving of all food and supplies as required., • Reports needed maintenance, faulty equipment or accidents to the supervisor immediately., • Attends in-service and safety meetings., • Maintains good working relationships with coworkers, customers, administrators and managers., • Performs job safely while maintaining a clean, safe work environment., • Performs other duties as assigned., • Ensures proper presentation, portion control and maintenance of serving temperatures; follows HACCP standards., • Personal commitment to your own safety and that of others., • Abides by all Company policies and procedures including but not limited to:, • The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer., • The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables., • Full-time and part-time positions offer the following benefits to associates: Colorado Paid Sick Leave, Paid Time-Off, Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, and Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Unidine is a member of Compass Group. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Req ID: 1521674

Job Description $1,000 Sign on Bonus Available Are you a person who believes in providing great care? Do you believe in having a positive impact on other people's lives? Are you a team-player, quick-thinker, and ready to be a part of an organization that supports your growth? WHAT WE'RE ABOUT We believe care goes beyond a medical chart. With kindness and integrity as our guide, we strive for excellence in every interaction. Requirements: You care. Cook Perks: • Generous Bonuses, • Growth Opportunities - DOUBLE your salary, • Health Benefits The Cook will prepare, cook, season, and serve adequate, attractive, nutritious, and balanced meals. Meals prepared include meat, fish, fowl, vegetables, fruit, soups, salads, desserts, breads, and pastries, as specified and scheduled by the menus. The person holding this position is delegated the responsibility for carrying out the assigned duties and responsibilities in accordance with current existing federal and state regulations and established company policies and procedures. KEY RESPONSIBILITIES: Food Preparation Duties: • Handle and prepare food that is palatable, appetizing and attractive, • Establish practice of serving hot food hot and cold food cold, • Cook a variety of foods in large quantities, • Be familiar with seasoning and cooking time required, • Be aware of cooking characteristics of various cuts of meats, fish and fowl, • Prepare foods for cooking: Peel, wash, trim, and cut vegetables and fruit; wash, cut, de-bone and trim meat, fish and fowl, • Cook food: Bake, roast, stew and steam-cook meats, fish and fowl, basting as necessary to retain flavor; make gravies, stocks, dressings, sauces and soups, • Prepare cold meats, sandwiches, griddle cakes, cooked cereals, and beverages, • Use initiative and judgment in setting up meals and utilizing leftovers to avoid waste, • Follow standard recipes but make independent decisions in line with current experience, • Understand importance of proper food-handling techniques and hazards of improper food handling, • Estimate quantities of food required and apportion servings while monitoring portion-controlled guidelines for individual residents, • Taste, smell, and observe food to ensure conformity with recipes and appearance, • Comply with meal schedules, • Maintain and use equipment and supplies, • Work cooperatively with other staff and departments, • Wash pots, pans, and other equipment as used, • Responsible for supervision of other food service employees in absence of the Executive Chef, • All other duties as requested TALENT: Executing Demonstrates resourcefulness Detail oriented and follow through Ability to prioritize and multi-task priorities Relationship Building Work well with people including staff, residents, families Enjoy working with older people Demonstrates friendliness and enthusiasm Have a caring attitude and sincere interest in others Demonstrates honesty Influencing Communicates clearly and effectively Strategic Thinking Displays creativity Curiosity and desire to learn SKILLS AND KNOWLEDGE: • Ability to prepare and cook a variety of foods in large quantities, • Aware of special diets, seasoning requirements, cooking times, temperature controls, • Ability to estimate quantities of food required, limit waste, utilize leftovers while serving attractive, appetizing meals Education: High School Diploma or GED preferred Experience: Previous experience in the dining department of a senior care community preferred PHYSICAL DEMANDS: • Frequent walking per shift, • Frequent standing per shift while preparing and serving food, • Lifting 1- 20# frequently, 21-35# occasionally, 36 - 70# rarely, • Bending and reaching, squatting and kneeling, crawling and climbing, • Extreme hot and cold temperature changes, • Use of large and small kitchen equipment WORK AREA AND ENVIRONMENT: Kitchen, freezers, refrigerators, loading dock, dining room STANDARDS: Standards: State Health Department Regulations OTHER: • Reports to Executive Chef, • Department-Dining

Job Description As part of the Subway® Team, you as a Sandwich Artist ® will focus on four main things: • Providing an excellent Guest experience, • Preparing and serving great food, • Keeping restaurants clean and beautiful, • Being a Team playerKey parts of your day to day will consist of:, • Working with our Guests to knowledgeably recommend meal options and fulfill their orders from start to finish, • Upholding food safety standards as you prepare and serve fresh food daily, • Working with your teammates to keep all areas of the restaurant clean while maintaining a pleasant atmosphere for our GuestsAs a Subway® Team Member, you’ll have access to:, • Brand partnership discounts, • Scholarship Opportunities, • Opportunity to earn University course credits, • Hands on career experience in a restaurant business PREREQUISITES Education: Some high school or equivalent Experience: No previous experience required ESSENTIAL FUNCTIONS Ability to understand and implement written and verbal instruction. Physical: Ability to work any area of the restaurant as needed and to operate computerized Point of Sale system/cash register. This position requires bending, standing and walking the entire workday. Must have the ability to lift 10 pounds frequently and up to 30 pounds occasionally. *You will receive training on your roles and responsibilities Full Time/Part Time and Day/Evening/Weekend Shift positions vary by location

Job Description Pay Estimated at $20 to $22 per hour (base pay of $18/hour plus tips) Whiplash Holdings LLC is the exclusive franchise partner bringing Starbird Chicken to Colorado, with several locations launching in the near future. Starbird was founded in 2016, and our vision from the beginning was to re-invent the traditional fast food experience.We are passionate about quality food, hospitality, and creating growth opportunities. Our restaurants are designed to be supportive, positive workplaces where team members are treated with dignity and respect. Whether you’re looking for a part-time role or a springboard into management, we want you to succeed with us. Position Overview: As a Back of House (BOH) team member, you’ll be responsible for delivering high-quality food with speed, precision, and consistency. You'll prepare and execute food and sauce recipes according to Starbird standards, while upholding cleanliness and safety protocols at all times. Key Responsibilities: • Prepare and cook food items using fryers, grills, and ovens, • Follow all recipes and food safety standards, • Set up and break down cooking stations, • Daily line checks to ensure proper temperature of food and equipment, • Maintain a clean, organized kitchen throughout the shift, • Keep the dining area, lobby, and restrooms clean and inviting, • Closing duties including cleaning and storage of food and equipment, • Communicate effectively and support your teammates to ensure a smooth serviceQualifications:, • Previous kitchen or food service experience preferred but not required, • Must be able to lift up to 50 lbs and stand for up to 8 hours, • Strong work ethic and attention to detail, • Willingness to learn and grow in a fast-paced environment, • Flexible availability including weekends and holidaysWhy Join Us:, • Paid time off & sick leave as required by Colorado law (at least 1 hour of accrued, paid leave per 30 hours of work, up to 48 hours per year), • Opportunities for advancement into leadership and management roles, • Dynamic, team-focused culture, • Employee meals/discounts, • Flexible schedulingWhiplash Holdings LLC is proud to be an Equal Opportunity Employer. We value diversity and do not discriminate based on gender identity, sexual orientation, race, religion, age, disability status, or veteran status.

Job Description Join Our Culinary Team at Las Vegas Petroleum! Are you passionate about cooking and looking to bring your skills to a dynamic environment? Las Vegas Petroleum is seeking a friendly and enthusiastic Line Cook to join our kitchen team! Here, you'll have the opportunity to showcase your culinary talents while working alongside a talented group of chefs in a fast-paced setting. As a Line Cook, you'll prepare delicious meals, maintain food quality and safety standards, and contribute to a fun, team-oriented atmosphere. We're all about great food and great people, and we can't wait to welcome you to our family! Your Key Responsibilities: • Prepare and cook menu items according to our delicious recipes and high-quality standards., • Keep the kitchen clean and organized, ensuring we meet all hygiene and safety practices., • Collaborate with your team to guarantee timely and efficient meal service., • Assist in managing food inventory and supplies to ensure a well-stocked kitchen., • Engage with our team, bringing positivity and a willingness to learn or share culinary techniques., • Previous experience as a Cook or in a similar kitchen role is a plus, but we also welcome passionate beginners!, • A love for cooking and a great attitude toward teamwork., • Basic knowledge of cooking methods and food safety guidelines., • Ability to thrive in a fast-paced, bustling kitchen environment., • Good communication skills and a keen willingness to learn. Weekly pay. Competitive hourly wage. Opportunities for growth and advancement. • Health Care Plan (Medical, Dental & Vision), • Retirement Plan (401k, IRA), • Paid Time Off (Vacation & sick pay)

Job Description Position Overview Line Cooks work to prepare food, help kitchen workers in the preparation of food items and set up allocated stations for menu, as instructed by Chef and compliant with standards. This position also arranges, prepares and break downs their station while maintaining the uppermost hygienic standards. Line Cooks report to the Chef de Cuisine, Sous Chefs, and Kitchen Managers and are expected to work in tandem with the Sous Chef, other Line Cooks and the rest of the back of house staff. Core Duties & Responsibilities: Maintain a strong sense of ownership of entire culinary offerings provided by Gin & Luck (G&L) Execute Culinary offerings with a high level of precision and care Assist Culinary management in all special projects, kitchen operations and menu development Maintain effective communication with culinary management team, FOH management team, and all staff Assist in oversight of kitchen staff programming (service and hospitality standards) to ensure all duties are met and exceeded Maintain patron satisfaction by executing, evaluating, and auditing food, beverage, and service offerings Maintain complete knowledge of products and specifications. This includes ingredients, descriptions, sourcing, brands, allergens, etc. Use heightened awareness on any allergy table, and work to code according to our allergy standards Provide inspiration and creative influence to the Culinary Team in keeping with G&L Core Values Maintain Company policies and standard operating procedures (SOP) Comply with sanitation standards and procedures according to health and legal regulations Assist in maintenance of facility and provide opportunities for improvement Catch up on all internal communication via Slack before your shift Approach each shift with a positive attitude, a willingness to learn and ready to contribute to the teams overall goals Always check in with any staff working in your respective space on arrival, see if you can help with anything before beginning your assigned duties Complete other duties as assigned by management Ask for help when you need it; asking for help is a sign of strength, not a sign of weakness Additional Duties & Responsibilities: Communicate with Culinary Management nightly in Post Op about any opportunities to improve function and product of Kitchen Provide leadership to kitchen team in Executive Chef and Sous Chefs absence Help to promote a safe and clean environment for co-workers, and guests; maintain the ABK mantra. Work proactively with Event staff to execute all events to Gin & Luck standards Focus on always continuing your education and into all facets of our operations, be it the Bar, Kitchen, Service, Coffee, and Tea programs Update knowledge and skills by participating in staff training opportunities Have a focus on always continuing your education and in all facets of our business Assist in training new hires by guiding them through training trails, answering their questions, providing workflow advice, and teaching them G&L's expectations, steps of service steps, and standards operating procedures. Act in a professional manner and represent Death & Co / Gin & Luck graciously whether you are in house, traveling, or at another local establishment Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook Physical Demands: The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations Required Qualifications: Previous experience working as a Line Cook or in a similar culinary role Demonstrates solid understanding of cooking techniques, flavor profiles and food safety practices Attention to detail and the ability to maintain consistency in food quality and presentation Familiarity with operating and maintaining various kitchen equipment, including grills, ovens, broilers, fryers, and other essential culinary tools Outstanding communication skills with the ability to interact effectively with team members Flexibility in working hours, including early mornings, evenings, weekends, and holidays; and time for All Staff meetings and tastings Patience and adaptability Self-motivated and a team player High ethics, hard worker, and a great sense of humor Desired Qualifications: Have 2-3 years of Line Cook experience in a high-volume establishment Have sufficient skills, knowledge and personality to provide a memorable experience for our patrons Demonstrate the Core Values of Gin & Luck Curiosity: We learn and improve through active observation and creative problem solving. A.B.K.: We anticipate, prepare and execute with intention. Pursuit of Excellence: We will forever be chasing excellence, even when we sometimes fail. It is a pursuit without end. Contagious Joy: When we're having fun, it emanates out and influences our work and the people around us. Connection: We build relationships through intuition, empathy, and transparency What We Offer: Gin & Luck strives to create a welcoming, nurturing and understanding culture. We want all employees to feel valued through their work/life balance and compensation. Compensation for this position is $22/hour plus a point percentage of full house tip pool based on hours worked per shift. Medical, dental, vision, 401k and life insurance are included in our benefits package for full-time/part-time employees. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, ancestry, national origin, gender identity, sexual orientation, age, religion, disability status, protected veteran status, or any other characteristic protected by law. Note: This job description is not intended to be an exhaustive list of all duties, responsibilities or qualifications associated with the job. The duties of this position may change from time to time. Gin & Luck reserves the right to add or delete duties and responsibilities at their discretion.

Job DescriptionDescription: Atomic Cowboy — home of Denver Biscuit Company & Fat Sully’s Pizza — is hiring! Ready to be part of something special? Atomic Cowboy is a high-volume, scratch-made restaurant group that takes pride in what we do and how we do it. We’re building teams of people who care, work hard, and want to be part of something that feels different. Why Atomic Cowboy? We’ll keep it simple — we don’t suck. Your voice matters. Your ideas are heard. And you’ll work alongside people who genuinely care about what they do. What We’re About • Our People: The best. Supportive, driven, and real. If you work hard and treat people well, you’ll fit right in., • Our Food: Simple. Done right. Scratch-made, high-quality, and consistent — every time., • Our Atmosphere: Fast-paced, collaborative, and always evolving. It’s a place where you’ll be challenged and supported.Who You Are, • Hardworking and dependable, • Kind, honest, and team-oriented, • Takes pride in what you do, • Ready to show up and do your part The Perks, • Free shift meals, • Employee discounts (for you + your people), • Weekly pay, • Medical, dental, vision & voluntary benefits, • Paid sick leave + PHE leave (per Colorado law), • Free & confidential mental health support (EAP), • Trainer appreciation events & team celebrations, • Quarterly roundtables (your feedback = real change), • Opportunities to help open new restaurants PURPOSE: Under the direction of the Kitchen Manager, responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training employees in methods of cooking, preparation, plate presentation, portion and cost control, sanitation and cleanliness. Ensure that overall goals are attained including high levels of employee retention, guest service and satisfaction and food quality. ESSENTIAL DUTIES: • Ensure that all company policies, procedures, standards, guidelines, and training programs are followed and completed on a timely basis., • Maintain and contribute to a safe and respectful working environment for both staff and customers through proper staff training, schedule writing, cost line checks, shift notes, to go supplies cost, using proper food handling skills and following all federal, state, county and municipal workplace health, safety and labor guidelines., • Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards., • Supervise and participate in kitchen cleaning. Implements and maintains appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas., • Control inventories of food, equipment, and work areas to ensure efficient service and conformance to Atomic standards. Ensure that all equipment is clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs. Arrange for equipment maintenance and repairs when necessary., • Check and maintain proper food holding and refrigeration temperature control points., • Provide orientation of company and department rules, policies, and procedures and oversee training of new kitchen employees. Creates a positive, productive, and empowering/motivating work environment., • Share responsibility for scheduling back of house labor as required by anticipated business activity, while ensuring that all positions are staffed when and as needed, while ensuring labor cost objectives are met., • Analyze operational problems and implement creative solutions to areas of potential improvement., • Attend all scheduled employee team meetings and offer suggestions for improvement., • Fill in for fellow team members where needed to ensure guest service standards and efficient operations., • Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures., • Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures., • Knowledge and promotion of Atomic’s culture and brand, • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures., • Knowledge of cost and labor systems, • Excellent mathematical skills, • Excellent verbal communication skills, • Excellent interpersonal, organizational, and problem solving skills., • Exceptional self-discipline., • The ability to think on your feet and act intuitively, • Passion for high-quality food and health standards, • Strong leadership qualities, • 100% Stand for long periods of time., • 75% Bend, stoop, lift and reach., • 75% Lift and carry racks of up to 45 pounds, up to 80 times per shift; reaching and placing items on high shelves., • 75% Use chemicals and cleaning materials according to safety regulations., • Experience overseeing day to day back of house culinary operations in a high volume, fast paced, scratch kitchen, • Experience as an assistant manager in the restaurant industry, • Minimum of 2 years of experience in varied kitchen positions including food preparation, line cook, and expeditor, • Minimum 12 months in a leadership or management position, • Must have excellent communication skills, and be able to clearly communicate with managers, kitchen and dining staff and guests., • Be able to work in a fast-paced environment and have the ability to multi-task, • Must have stamina to work 50 hours per week, • Experience with working with a POS, inventory program, and online ordering EEOC: Atomic Provisions an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability or any other characteristic protected by federal, state, or local law. HIRING DEADLINE: Applications for this role are accepted on an ongoing basis until the position is filled. About Atomic Provisions: Atomic Provisions is an independently-owned, growing restaurant group with four concepts under one roof: Atomic Cowboy (bar), Denver Biscuit Company (breakfast), Fat Sully's Pizza (dinner), and Frozen Gold (gourmet soft-serve ice-cream). We put people first to ensure simple perfection every time. Learn More: teamatomicprovisions.com | theatomiccowboy.com

Job Description Embassy Suites Hotel by Hilton Denver Central Park, located on I-70 and Havana Street in Denver is seeking an experienced, friendly, and energetic Full Time PM Line Cook. Candidate will be responsible for preparing high quality food items. Duties include food preparation and cook to order with an effort to reduce waste. Must possess a strong attention to details and quality presentation. Must be able to work well under pressure. May be assisting with other kitchen duties in order to achieve designated goals. We are committed to providing the highest level of customer satisfaction by creating memorable experiences with a "can do" attitude. JOB SUMMARY Responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl and other food items prepared on the front line station. ESSENTIAL JOB FUNCTIONS Page Break This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week. • Prepares daily preparation lists for production., • Reads and employs math skills to follow recipes., • Prepares all broiled and sautéed food items according to standard recipes and as specified on guest check, to ensure consistency of product; requires transportation of heavy food products., • Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items., • Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product., • Keeps all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations., • Maintain all logs, cooling, heating, and temperature., • Adheres to all company policies and procedures., • Follows safety and security procedures and rules., • Knows department fire prevention and emergency procedures., • Utilizes protective equipment., • Reports unsafe conditions to management., • Reports accidents, injuries, near-misses, property damage or loss to management., • Provides for a safe work environment by following all safety and security procedures and rules., • All team members must maintain a neat, clean and well groomed appearance. (Specific standards outlined in team member handbook)., • Perform any related duties as requested by management., • Assists other Kitchen Personnel when need. KNOWLEDGE, SKILLS & ABILITIES • Hold a current Food Handler Card., • 3 years cooking experience preferred. Broiler cooking preferred., • Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette., • Good working knowledge of the fundamentals of broiler cooking., • Good working knowledge of the fundamentals of sauté cooking., • Good working knowledge of accepted standards of sanitation., • Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc., • Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes., • Basic knowledge of the English language sufficient to understand inquiries from team members and communicate simple instructions., • Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel., • Ability to operate beverage equipment, e.g., coffee maker., • Hospitality experience a plus, • Consistent quality and presentation of menu items. PHYSICAL DEMANDS • Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 100 lbs., • Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc, • Ability to perform duties within extreme temperature ranges., • Ability to perform duties in confined spaces.Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling. We offer competitive pay and benefits, including medical/dental/vision insurance, voluntary life products, a matching 401(k) plan, hotel discounts worldwide, and a chance to work with a great team of talented people. EEO

Job DescriptionSalary: $16-$18, Sick Pay, Vision, Dental, Retirement Benefits As a member of the kitchen staff at Goat Patch Brewing Company's Grazing Goat Kitchen at our Northgate location, you will be responsible for preparing and serving quality food in a clean, safe, and efficient manner. You will help us create a welcoming environment by supporting our food operations with professionalism, teamwork, and a passion for delivering an exceptional guest experience. Essential Duties and Responsibilities: • Creation and preparation of all food menu items safely while following correct Health Code procedures, • Maintain a clean and functional workspace, • Maintain a clean and functional Prep Space, • Only use equipment with care and precautions, making sure to correctly clean and sanitize after use, • Communicate effectively with coworkers and management, • Follow and complete all checklists and duties in place, • Hold oneself to a high and consistent standard with health and safety at the forefront of all tasks, • Advocate for GPB including all sales, word of mouth advertisement and information relayed to customers, • Adhere to company policies and procedures as stated in Handbook, • Self-motivate during shift and perform activities with respect and pride, • Responsible for safety and well-being of patrons and self, • Responsible for accurate tracking and accounting food sales, • Responsible for respectful and admirable representation of Goat Patch Brewing Company, • Must be at least 21 years of age as required by our license, • Excellent verbal and written communication skills,including ability to effectively communicate with coworkers and customers, • Must have Food Safety Certification within 14 days of hire date, • Must be able to work under pressure and handle high volumes, while maintaining a positive attitude and providing exemplary customer service, and workmanship, • Ability to work independently and to carry out assignments to completion within parameters of instructions given, prescribed routines, and standard accepted practices, • Appropriate skills developed to effectively work in a team environment with respectful and equal treatment, • Capable of multitasking with awareness of customer needs, requests, allergens and general attentiveness, • Must be able to stand for extended periods of time Goat Patch Brewing Co.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.

Job Description As part of the Subway® Team, you as a Sandwich Artist ® will focus on four main things: • Providing an excellent Guest experience, • Preparing and serving great food, • Keeping restaurants clean and beautiful, • Being a Team playerKey parts of your day to day will consist of:, • Working with our Guests to knowledgeably recommend meal options and fulfill their orders from start to finish, • Upholding food safety standards as you prepare and serve fresh food daily, • Working with your teammates to keep all areas of the restaurant clean while maintaining a pleasant atmosphere for our GuestsAs a Subway® Team Member, you’ll have access to:, • Brand partnership discounts, • Scholarship Opportunities, • Opportunity to earn University course credits, • Hands on career experience in a restaurant business PREREQUISITES Education: Some high school or equivalent Experience: No previous experience required ESSENTIAL FUNCTIONS Ability to understand and implement written and verbal instruction. Physical: Ability to work any area of the restaurant as needed and to operate computerized Point of Sale system/cash register. This position requires bending, standing and walking the entire workday. Must have the ability to lift 10 pounds frequently and up to 30 pounds occasionally. *You will receive training on your roles and responsibilities Full Time/Part Time and Day/Evening/Weekend Shift positions vary by location

Job Description We’re more than just a team – we’re a community dedicated to making a difference every day. At Olympia Hospitality, we create a fun, supportive environment where growth never stops, and success is celebrated together. Guided by our values of continuous improvement, accountability, concern for others, and trust, we foster a culture of collaboration and integrity. If you’re passionate, driven, and ready to thrive, we’d love to have you on our team. Apply today and build a career that inspires you! Looking for cooks to safely and efficiently prepare and cook food that will keep our customers coming back. Our goal is to have customers tell us that our food and service is excellent! Join a Team that Puts Your Well-Being First! At Olympia Hospitality, we believe in supporting our employees both in and out of the workplace. When you join us, you’re not just getting a job – you’re joining a family-first organization that cares about your health and wellness, your future, and your overall satisfaction. Here’s how we show our commitment: • Health Coverage That Works for You: We contribute up to 80% toward individual health plans and offer affordable dental and vision insurance. Plus, with FSA and HSA options, you can plan for your healthcare costs your way., • Secure Your Future: With our 401K plan and discretionary yearly match, you can build the financial future you deserve., • Peace of Mind: We provide paid group term life insurance for select positions, 50% shared cost short-term disability, and you have the option to purchase additional employee paid life insurance., • Time for You: Enjoy our robust PTO plan and 7 paid holidays to maintain work-life balance. Need quick access to your paycheck? Our earned wage access program has you covered!, • Additional Support: From our Employee Assistance Program (EAP) to a sober support network, and our commitment to being a recovery-friendly workplace, we're here to help you thrive personally and professionally. Responsibilities • Prepare and cook menu items in accordance with established recipes, portion sizes, and quality standards, ensuring consistency and adherence to food safety guidelines., • Follow proper cooking techniques and methods, including grilling, frying, roasting, baking, and sautéing, to achieve desired flavors, textures, and appearances., • Monitor food temperatures, cooking times, and ingredient quantities to prevent waste and ensure that food is cooked and served at optimal quality., • Collaborate with the culinary team and management to develop and refine menu items, specials, and promotions that appeal to guests' preferences and dietary needs., • Experiment with new ingredients, flavors, and cooking techniques to create innovative and unique dishes that showcase the restaurant's culinary expertise and creativity., • Stay informed about culinary trends, industry developments, and seasonal ingredients, and incorporate these insights into menu planning and execution., • Maintain a clean, sanitized, and orderly kitchen environment at all times, including workstations, equipment, utensils, and storage areas, in compliance with health and safety regulations., • Assist with inventory management, including receiving, storing, and rotating ingredients and supplies, and conducting regular stock checks to ensure adequate levels for production., • Follow proper food handling and storage procedures to minimize the risk of contamination, spoilage, and foodborne illness, and ensure that all kitchen equipment is maintained and operated safely., • Communicate effectively with kitchen staff, servers, and management to coordinate food preparation, cooking times, and service priorities, and ensure smooth operations during peak hours., • Safe and appropriate use and operation of kitchen equipment, • Knife skills, grill, broiler, sauté and Expediter skills; garde manger experience Based on experience starting at $19.00/hr The Olympia Companies is an equal opportunity employer and is committed to providing employment opportunities to qualified applicants without regard to such characteristics as race, color, religion, age, sex, sexual orientation, gender identity or expression, national origin, disability, genetic information, protected veteran status or any other factor protected by applicable law.

Job DescriptionJob Description Cherry Creek Grill is currently seeking exceptional candidates to join our culinary team. We are searching for friendly, energetic, highly motivated individuals who will thrive in a fast-paced, team-oriented environment. Line Cook, Prep Cook positions are available. These positions involve high volume, a la minute execution. Attention to detail and the ability to multitask are extremely important. • Competitive compensation, $21-$24+/hour based on experience and role., • Health benefits are available., • Training will begin immediately., • Medical, dental, and life insurance benefits (available after an introductory period)., • Paid sick leave (in compliance with the Colorado Healthy Families and Workplaces Act). Apply by clicking the application link and submitting your information. Applications for this role are accepted on an ongoing basis. We look forward to meeting you soon! Additional Information All your information will be kept confidential according to EEO guidelines. The Hillstone Restaurant Group confirms each employee’s identity and authorization to work by participating in E-Verify.

Job DescriptionDescription: Linger’s globally-inspired, street-food menu is influenced by makeshift kitchens and streetside nooks from around the world. Housed in the former Olinger mortuary, the decor layers macabre remnants of the history of the building, with posh vintage details in a window-flanked space overlooking the Lower Highlands neighborhood. Featuring one of Denver’s largest rooftop patios, outfitted with a 1975 GMC “Bar-V” and a repurposed food truck, Linger is one of Denver’s signature destination dining and gathering spaces. Starting wage $26-$28 with tips Employee Benefits: • Medical, Dental, and Vision insurance available, • Life insurance, • 401k with 4% safe harbor match, • JOON wellness benefit, • ESOP Share Vesting with Tenure, • Paid leave, • Employee discount, • Family meal Linger is part of Edible Beats (ediblebeats.com) restaurant group. Edible Beats and its sister restaurants (Linger, Ophelia’s Electric Soapbox, Vital Root, El Five, & Root Down) are 100% Employee Owned (ESOP aka. Employee Stock Ownership Plan). Operating some of Denver’s most forward-thinking concepts and sustainably-sourced cuisine, the Edible Beats’ success is built on a team of passionate & collaborative professionals that value hospitality, connectedness to the community, and the desire to constantly evolve. Requirements: Requirements/Qualifications/Skills: • Can function in a high-volume kitchen w/ the ability to multitask, prioritize & manage time effectively, • Experience with and/or a willingness to explore a variety of cuisines, techniques, and styles of cooking is mandatory, • Committed to sustainable kitchen practices, • Mindest around learning and personal development Brings energy and a positive attitude, • Works well collaboratively and individually, • Strong knowledge of, and commitment to, high level food handling and storage standards & procedures, • Setting up, organizing, working, replenishing & cleaning a professional workstation, • Physical stamina to stand & move throughout the duration of a shift Open availability including nights & weekends

Job Description Join the largest delivery-first restaurant group in the United States! Location: 810 N Vallejo Street, Denver, CO 80204 Schedule: PM shifts (Weekend availability needed) Hourly Pay: Starting from $19 - 24 per hour *Bilingual in English/Spanish is a requirement Benefits • Career development, education, and growth opportunities, • Medical, Dental, & Vision plan for full-time team members, • 401k with up to 4% employer match after one year, • Free, nutritious meals each shift, • Paid Sick Time, • Prepare and cook food items to perfection, accurately following our Salted culinary standards., • Maintain compliance with sanitation regulations and safety standards., • Solid foundation in culinary skills, including knife/prep work, flat-top cooking, and more, • Ability to stand for extended periods and lift up to 50 lbs At Salted, we're leading the charge to build the next generation of the restaurant industry. We focus on making better-for-you cuisine accessible while offering clean-label, plant-driven, and most importantly – delicious food. Join us in shaping the future of the restaurant industry and be part of our innovative culinary journey! Responsibilities and tasks outlined in this document are not exhaustive and may change as determined by the needs of the company. Salted is an equal-opportunity employer committed to building an inclusive team. If you require accommodation during the application or interview process, please contact . Powered by JazzHR KGhpT4GOYv