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Job Description Salary: $90,000.00 - $100,00.00 Other Forms of Compensation: 10% Annual Bonus Potential What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Job Summary: The General Manager, reporting directly to the Resident District Manager, holds duties related to day to day operations of the United Airlines Club at the Denver International Airport. The position entails a need for excellent communication skills; ability to multi-task, strong team leadership, client relations and ensures superior food quality and strong customer service skills. Key Responsibilities: • Oversees all P&L and budgeting as it pertains to the account, • Manages overall day to day operations of the account, • Conducts HR functions including hiring, progressive counseling, terminations, • Oversees scheduling, payroll and team training, • Maintains excellent relationships with customers, guests and Client as well as other departments, • Works with the Chef and management team in creating menus and providing top quality food, • BS, Hospitality or Culinary degree preferred, • Five years of foodservice operation experience, • High volume production and catering experience is essential, • Previous experience managing a budget, • Desire to learn and grow with a top notch foodservice company Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story 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. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid 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 Req ID: 1505750 Flik Hospitality Group Steven Goldberg [[req_classification]]

Job Description The Food Runner is a pivotal support role in the restaurant. As part of the service team, they impact the guests throughout their whole experience. By describing each dish when delivering food to the guest to ensuring they have all the flatware needed, the food runner works as part of a team to execute our standards. As a food runner you will be working in a fast paced environment, using their ability to multitask to execute each shift to standards of service. We keep it reel! This is what we bring to the table: • Competitive Wages: Minimum wage of $18.81, comprised of an hourly tipped wage of $15.79 plus tip share equal to or greater than $3.02 an hour., • Qualifying sick leave according to state/city regulations, • Tenure incentive program, • Great training and commitment to promotions from within, • Teamwork / Flexible Hours, • Education Reimbursement ESSENTIAL QUALIFICATIONS: • Minimum of 18 years of age to serve alcoholic beverages with food., • Some high school education., • Current Food Handler’s Card., • Ability to satisfactorily communicate verbal and written English with Guests, management and co-workers., • Complete opening duties as assigned., • Deliver food items and describe each dish when presenting to the Guest, • Ensure the Guest has what they need to enjoy the food they ordered, • Communicate with Chef. Manager and server on guest needs, • Follow restaurant’s service standards when serving and assisting Guests (e.g. refilling water glasses)., • Maintain restaurant cleanliness throughout shift., • Contribute to the restaurant team by assisting whenever needed., • Interact in courteous and professional manner with Guests, management and co-workers., • Maintain restaurant standards of hygiene and sanitation follow all Health Department regulations., • Complete closing duties as assigned. Water Grill Devoted to quality and inspired by the season, Water Grill is a seafood destination and signature experience for Guests to enjoy the first catch of the season and a deep selection of fish, lobsters, crabs, oysters and shellfish on a robust menu that frequently changes. Since 1989, Water Grill has delivered remarkable experiences through an unwavering devotion to seafood and service. The visually captivating space features a Guest-facing raw bar and saltwater tanks showcasing live spiny lobsters and king crabs, adding photo-worthy opportunities to the straight-from-the-water culinary experience. Crewmembers are completely dedicated to being knowledgeable stewards of the ocean and delivering an elevated dining experience. Are you hooked yet? We accept on-going applications

Job Description Gana-A'Yoo Services Corporation, GSC, is renowned for excellence in delivery, performance and customer satisfaction with a focus on Food Service, Janitorial Services and Administrative Services. GSC supports the National Science Foundation managed United States Antarctic Program as part of the Antarctic Support Contract (ASC) and we are currently seeking a Food Service Supervisor at the South Pole Station. As a Food Service Supervisor you are responsible for instituting and monitoring total quality control and quality assurance of the policies, standards and procedural implementations set forth by the food services department; employee issues; assisting and directing all positions as needed. TITLE: Food Service Supervisor SEASON: Austral Summer (Summer 2026-2027) LOCATION: South Pole Station, Antarctica SECTOR/DEPT: Gana-A'Yoo Services Corporation (GSC) Antarctica REPORTS TO: Culinary Manager SALARY: $1,188 - $1,324 per week ESSENTIAL DUTIES: • Responsible for preparation and development of all items on a 35-day menu cycle, (or variations thereof), holiday menu items and food required for special occasions., • Plan, direct, and coordinate Sous Chefs, Steward Coordinator, and Production Cooks in overall activities of the kitchens, serving areas and dining halls for South Pole Station Antarctica; ensuring the highest level of quality and cleanliness to include the preparation and attractive/appealing presentation of food and beverage and the appearance of the dining hall., • Able to follow standardized recipes, as well as develop high-volume recipes as needed., • Ensure the planning of daily food production needs and establish an effective leftover usage program., • Coach and train Production Cooks to compile and order all required food products, supplies, resources, and materials; track the purchasing/delivery and ensure the daily availability of product/supplies to the food service location. Assists and supervises in all areas of the kitchen, serving and dining areas. Monitors and augments instruction to all personnel on the proper use, care and cleaning of equipment., • Develop, maintain, and approve various administrative matters or materials such as budget expenditures or development, operational reports, cost analysis or records, time sheets, payroll matters, personnel or accounting materials, work and travel schedules, etc., • Maintain client and customer satisfaction and good public relations through effective communication and feedback that provides opportunity for improved operations., • Plan, assign and direct employee schedules to include deployment, redeployment and weekly work schedules with direction from the Program Executive Chef., • Conduct training programs; monitor and evaluate performance; reward and discipline; and address complaints and resolve problems., • Maintain a safe, and healthy working environment ensuring a high degree of adherence to the ASC Environmental Health & Safety and Quality Assurance programs, HACCP, and ServSafe policies and procedures., • Consistently demonstrates professional skills in structuring assigned activities, teamwork, utilizing all forms of communications, implementing operational efficiencies, solving business problems, and making decisions. Demonstrates excellent team and program development skills consistently. Actively demonstrates GSC values and leadership principles., • Agrees with and adheres to the Standard Operating Procedures and tasking responsibilities of the food services department., • Monitors overall quality, preparation, production and presentation of food on all shifts for all dining locations, functions and special events., • Responsible for documenting and communicating daily operational and personnel information to Program Executive Chef., • Responsible for proper documentation of food temperature logs, production records, and any other documentation required in regards to food safety and sanitation., • Monitors adherence to proper labeling and dating of food; adherence to recipes and proper cooking techniques., • Displays strong leadership, communication and organizational skills in a supervisory capacity; must be self-motivated and have the ability to motivate others in challenging and atypical working environments, • Assists in resolving disputes and counsel employees on issues., • Works closely with Program Executive Chef to initiate progressive changes in the long-term and short-term operational goals of the food service department; may involve research and technical writing., • Complies with all ASC Environmental Health & Safety, and Quality Assurance, requirements and goals. Provides documentation to these divisions as necessary to ensure adequate and legal documentation., • Ensures that all subordinate employees are trained and understand ASC Environmental Health & Safety, and Quality Assurance, requirements and goals. Maintains documentation as necessary to meet these requirements., • Adequately and honestly track all data related to metrics. Supports the achievement of ASC goals, contractual commitments and metrics, whether metrics can be directly or indirectly, affected by this position's activities., • Participates in and/or conducts inter- and intra- departmental meetings as required, including but not limited to weekly safety meetings, weekly production meetings, and weekly supervisor meetings., • Interacts with customers to obtain feedback on food quality, service, menu selection and sanitation; make adjustments accordingly., • Assigns tasks and projects to personnel in addition to their daily tasks to maintain the overall organization of the food service department., • Able to stand for up to twelve hours a day six days a week., • Able to lift up the safety regulation maximum from the floor to a table or cart in a safe manner., • Responsible for implementing and maintaining a safe workplace program and ensuring that safety is the highest priority in the workplace., • Responsible for safety reporting for all employees. This includes soreness, injuries, and near misses., • Performs other duties as required. EDUCATION: • High school education or GED required., • Graduate of a culinary arts or apprenticeship program to provide production of broad range menus required., • Five years supervisory experience in a high volume food service capacity accepted in lieu of degree. CERTIFICATIONS AND/OR LICENSING REQUIREMENTS: • Current ServSafe Food Handler certificate must be obtained prior to deployment to Antarctica., • Valid driver's license, • Valid U.S. Passport EXPERIENCE: • Minimum of 7 years cooking experience, with 3 years supervisory responsibilities in high volume (not including convenience or fast food) facilities is required., • Previous experience with Food Services in Antarctica may be accepted in lieu of minimum experience. OTHER: • US citizenship or permanent residency required. Gana-A'Yoo, Limited (GYL), an Alaska Native Corporation, offers services with ongoing contracts in many facility types, such as, military training facilities, emergency management centers and temporary field sites. GYL in partnership with ESS Support Services, a Division of Compass Group, will provide operational management support. ESS Support Services is the market leader in providing remote camp and catering services to clients, wherever their location, no matter how extreme the environment may be. Services extend across North America and include such diverse facilities as drilling, mining, construction, pipeline and logging camps, offshore, governmental agencies and others. Payroll and benefits are supported by Compass Group. We are committed to ensuring that our online application process provides an equal employment opportunity to all job seekers. If you require assistance in the application process, please contact us at: We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability, veteran status, or any other protected status. EEO is the Law poster.

Job Description$130,000 - $190,000 + VIP Bonus $130,000 - $190,000 / year + Bonus Vertafore is a leading technology company whose innovative software solutions are advancing the insurance industry. Our suite of products provides solutions to our customers that help them better manage their business, boost their productivity and efficiencies, and lower costs while strengthening relationships. Our mission is to move InsurTech forward by putting people at the heart of the industry. We are leading the way with product innovation, technology partnerships, and focusing on customer success. Our fast-paced and collaborative environment inspires us to create, think, and challenge each other in ways that make our solutions and our teams better. We are headquartered in Denver, Colorado, with offices across the U.S., Canada, and India. JOB SUMMARY Vertafore is seeking a Senior Manager, Platform Build and Release who is responsible for defining and evolving the company’s build, CI/CD, and release management platforms and standards. This role ensures that engineering teams can deliver software reliably, securely, and at high velocity through well-designed pipelines, consistent tooling, and clear operational guardrails. This role works closely with application development teams, site reliability engineering, security, and operations. Key Responsibilities * Assist in defining, establishing and maintaining the enterprise strategy and reference implementations for build systems, CI/CD tooling, and pipeline architectures. * Ensure build and pipeline solutions are scalable, resilient, and maintainable across multiple teams and products. * Drive consolidation and simplification of build and pipeline tooling where appropriate. * Own CI/CD standards, policies, and best practices, including: * Pipeline structure and conventions * Artifact versioning and promotion strategies * Security scanning and compliance integration * Partner with Security and Architecture to embed secure-by-default and compliance-ready practices. * Define guardrails that balance autonomy and consistency for delivery teams. * Define standards for: * Release orchestration and promotion across environments * Change management and deployment approvals * Rollback, rollback automation, and release observability * Lead the transition toward modern release models (e.g., continuous delivery, progressive delivery) as appropriate for the business. * Enable product and platform teams through: * Reusable tooling, templates, and documentation * Clear onboarding paths for build and release standards * Consultation and architectural guidance * Act as a trusted advisor to engineering leaders on delivery and release challenges. * Drive adoption through influence, clarity, and measurable value, not mandate alone. * Communicate strategy, progress, and outcomes to senior technology leadership. Qualifications * 12+ years of experience in software engineering, SRE, DevOps, platform engineering, or related disciplines * 5+ years in technical leadership roles, including managing senior engineers or managers * Deep hands-on experience with: * Implementing and scaling CI/CD systems * Pipeline design (Gitlab, Azure DevOps, GitHub Actions, Jenkins) * Build systems and artifact management (Sonatype Nexus, various build frameworks) * Release management and deployment strategies * Infrastructure as code tools and implementations (Terraform, CDK, Cloud Formation) * Experience will blue/green deployments, Canary Releases, A/B testing and experiment systems * Configuration as code technologies (Chef, Puppet, Ansible) * Strong understanding of modern software delivery practices and architectures * Proven ability to influence across teams without direct ownership * Strong communication skills with both technical and executive audiences Leadership Attributes * Systems thinker who balances standards with flexibility * Pragmatic leader focused on outcomes over ideology * Strong technical credibility with senior engineers * Collaborative and service-oriented mindset * Comfortable operating through influence and partnership Additional Requirements and Details: * Travel required up to 10% of the time. * Occasional lifting and/or moving up to 10 pounds. * Frequent repetitive hand and arm movements required to operate a computer. * Specific vision abilities required by this job include close vision (working on a computer, etc.). * Frequent sitting and/or standing. THE VERTAFORE STORY Over the past 50 years, Vertafore has advanced the entire insurance distribution channel with the best software solutions in the industry. Today, we’re proud to say hundreds of thousands of Vertafore users rely on our solutions to write business faster, reduce costs, and fuel growth by increasing collaboration and streamlining processes. Vertafore leads the industry with secure, cloud-based mobile products that provide superior reporting and analytics, delivering actionable insight— right when customers need it most. We partner with other leading technology companies to deliver comprehensive solutions to improve the way our customers do business and serve their customers. The Vertafore Way Insurance is about relationships, and technology should make those relationships stronger. That’s why, at Vertafore, it’s our mission to transform the way the industry operates by putting people at the heart of insurance technology. By focusing on our customers, becoming better every day, and delivering results you can see, we provide the level of trust and security that insurance is all about. · Bias to Action: We're united by an innate drive to take action and make a difference in the technology and insurance spaces. · Win Together: We work together as one team, showing empathy and respect along the way. · Show Up Curious: We work to challenge one another to push boundaries and think beyond the box. · Say It, Do It: We honor every one of our commitments because integrity is important to us. · Customer Success is Our Success: We cultivate authentic relationships and follow up by actively listening to their needs. · We Love Insurance: We appreciate the impact insurance has on the world. Is this role not an exact fit for you? Keep an eye on our Careers Page for other positions! Vertafore is a drug free workplace and conducts preemployment drug and background screenings. The selected candidate must be legally authorized to work in the United States. The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all the job responsibilities, duties, skill, or working conditions. In addition, this document does not create an employment contract, implied or otherwise, other than an "at will" relationship. Vertafore strongly supports equal employment opportunity for all applicants regardless of race, color, religion, sex, gender identity, pregnancy, national origin, ancestry, citizenship, age, marital status, physical disability, mental disability, medical condition, sexual orientation, genetic information, or any other characteristic protected by state or federal law. We do not accept resumes from agencies, headhunters, or other suppliers who have not signed a formal agreement with us.

Job Description POSITION: Food Service Supervisor SEASON: Austral Summer (Summer 2026-2027) LOCATION: Palmer Station, Antarctica SECTOR/DEPT: Gana-A'Yoo Services Corporation (GSC) Antarctica REPORTS TO: Culinary Manager SALARY:$1,188 - $1,324 per week Currently seeking a Food Service Supervisor (Palmer Station) - Responsible for instituting and monitoring total quality control and quality assurance of the policies, standards and procedural implementations set forth by the food services department; employee issues; assisting and directing all positions as needed. ESSENTIAL DUTIES AND RESPONSIBILITIES: Functions as senior food services representative at Palmer Station. Displays strong leadership, communication and organizational skills in a diverse supervisory capacity. Motivates self and others in physically challenging and atypical work environment. Agrees with and adheres to the Standard Operating Procedures and tasking responsibilities of the food services department. Monitors daily food service operations regarding policy, personnel and production. Monitors overall quality, preparation, production and presentation of food on all shifts for all dining locations, functions and special events. Responsible for documenting and communicating daily operational and personnel information to Culinary Manager. Initiates and/or approves significant menu changes. Coordinates menu planning and adjustments; ordering and receiving of food. Monitors availability of ingredients; make adjustments when necessary. Coordinates placement of weekly food order among Sous Chef(s). Orders fresh produce as needed. Conducts weekly menu planning meetings with Sous Chef(s). Monitors compliance with safety and sanitation standards within the kitchen, serving area and dining area, in conjunction with the Culinary Manager. Responsible for implementing and maintaining a safe workplace program and ensuring that safety is the highest priority in the workplace. Responsible for safety reporting for all employees. This includes soreness, injuries, and near misses. Responsible for proper documentation of food temperature logs, production records, and any other documentation required in regards to food safety and sanitation. Monitors adherence to proper labeling and dating of food; adherence to recipes and proper cooking techniques. Responsible for personnel scheduling: deployment, redeployment and weekly work schedules. Communicates and coordinates with Sous Chef(s) daily for timely and efficient utilization of leftovers, production information and fresh produce. Assists in resolving disputes and counsel employees on issues that shift leaders are unable to resolve. Works closely with Culinary Manager to initiate progressive changes in the long-term and short-term operational goals of the food service department; may involve research and technical writing. Responsible for disseminating information to personnel as needed for efficient daily operations. Performs duties in support of Infrastructure and Operations Division metrics. Trains and orients subordinate employees on performance, documentation and activities that affect the achievement Infrastructure and Operations Division metrics. Adequately and honestly track all data related to metrics. Supports the achievement of ASC metrics, whether metrics can be directly or indirectly, affected by this position's activities. Provides direct support, using staff resources if necessary, to the achievement of all metrics related to ASC. Complies with all ASC Environmental Health & Safety, and Quality Assurance, requirements and goals. Provides documentation to these divisions as necessary to ensure adequate and legal documentation. Ensures that all subordinate employees are trained and understand ASC Environmental Health & Safety, and Quality Assurance, requirements and goals. Maintains documentation as necessary to meet these requirements. Works to achieve ASC goals and contractual commitments Participates in and/or conducts inter- and intra- departmental meetings as required, including but not limited to weekly safety meetings, weekly production meetings, and weekly supervisors meeting. Assists and supervises in all areas of the kitchen, serving and dining areas. Interacts with customers to obtain feedback on food quality, service, menu selection and sanitation; make adjustments accordingly. Monitors and augments instruction to all personnel on the proper use, care and cleaning of equipment. Assigns tasks and projects to personnel in addition to their daily tasks to maintain the overall organization of the food service department. Informs Sous Chef(s) of all events that cause population fluctuation at primary and satellite dining areas. Plans and organizes meals for special occasions. Monitors the planning, ordering, preparation, service and clean-up of all food-related functions involving Distinguished Visitors to Palmer Station. Able to stand for up to twelve hours a day six days a week. Able to lift up the safety regulation maximum from the floor to a table or cart in a safe manner. Ability to manage and follow through over winter projects as needed. Performs other duties as required. EDUCATION: High school education or GED required. Graduate of a culinary arts or apprenticeship program to provide production of broad range menus required. Five years supervisory experience in a high volume food service capacity accepted in lieu of degree. CERTIFICATIONS AND/OR LICENSING REQUIREMENTS: Current ServSafe Food Handler certificate must be obtained prior to deployment to Antarctica. Valid driver's license required. EXPERIENCE: Minimum of 7 years cooking experience, with 3 years supervisory responsibilities in high volume (not including convenience or fast food) facilities is required. Previous experience with Food Services in Antarctica may be accepted in lieu of minimum experience. OTHER: US citizenship or permanent residency required. Gana-A'Yoo, Limited (GYL), an Alaska Native Corporation, offers services with ongoing contracts in many facility types, such as, military training facilities, emergency management centers and temporary field sites. GYL in partnership with ESS Support Services, a Division of Compass Group, will provide operational management support. ESS Support Services is the market leader in providing remote camp and catering services to clients, wherever their location, no matter how extreme the environment may be. Services extend across North America and include such diverse facilities as drilling, mining, construction, pipeline and logging camps, offshore, governmental agencies and others. Payroll and benefits are supported by Compass Group. We are committed to ensuring that our online application process provides an equal employment opportunity to all job seekers. If you require assistance in the application process, please contact us at: We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability, veteran status, or any other protected status. EEO is the Law poster.

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 Denver, CO As a Restaurant Sous Chef, 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, train, and develop 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 • Health Benefits, • Industry Standard Work Week (50-55 hour target), • Attainable Bonus Program, • $50K - $60K 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! Send your resume today!

Job Description For over 25 years, Water Grill has sated the palates of seafood lovers in Southern California. Hailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness. Here's What We'll Bring To The Table for Sous Chef: • Competitive Salary: $70,000 - $85,000 based on experience + realized bonus, • Paid Vacation and Sick Days, • Dining Discount for you and up to 5 guests, • 401k with a Match, • Education Reimbursement Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 35 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts. Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful Sous Chef with us is “standards-driven” and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues. Essential Responsibilities: • Complete opening and closing duties as assigned to set up the day for success., • Creating prep lists for all kitchen crew., • Support the preparation of all food items for meal period and next service., • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas., • Alert Chef as to any deficiencies of food items and/or any maintenance needs or safety hazards., • Develop all kitchen crew for cross training and promotion., • Participate and lead roll out programs to the menu, seasonal items, and recipe changes., • Supports the corrective action plans for kitchen., • Participates in interviews and selection of new kitchen crew., • Interacts with Guests - table visits, complaints, special requests., • Minimum of 21 years of age., • 2 year experience as a cook supervisor/sous/kitchen manager., • High school graduate., • Any formal culinary training., • Ability to analyze and participate in financial planning., • Ability to communicate verbal and written English with Guests, management and co-workers., • Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items., • Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation., • Ability to lift up to 40 lbs., 10-20 is typical, • Ability to carry up to 120 feet, • Ability to reach up to 6 feet, 4 is typical, • Ability to work off counter heights of 36 - 42 inches, • Ability to move through 24 inch aisles and spaces as small as 12 inches Application Deadline: • All applications to be received within 3 weeks ( insert date) of the job posting being opened, ( specific date will be added when job posting is opened)

Job Description Overview Accepting Applications for Managerial Hotel Positions. Explore opportunities in the following areas: • General Manager, • Front Office Manager, • Chief Engineer, • Executive Chef, • Director of Food and Beverage, • Director of Sales and Marketing, • Catering Sales Manager, • Sales Manager

Job Description Gana-A'Yoo Services Corporation, GSC, is renowned for excellence in delivery, performance and customer satisfaction with a focus on Food Service, Janitorial Services and Administrative Services. GSC supports the National Science Foundation managed United States Antarctic Program as part of the Antarctic Support Contract (ASC) and we are currently seeking a Food Service Supervisor at the South Pole Station. As a Food Service Supervisor you are responsible for instituting and monitoring total quality control and quality assurance of the policies, standards and procedural implementations set forth by the food services department; employee issues; assisting and directing all positions as needed. TITLE: Food Service Supervisor SEASON: Austral Winter LOCATION: South Pole Station, Antarctica SECTOR/DEPT: Gana-A'Yoo Services Corporation (GSC) Antarctica REPORTS TO: Culinary Manager ESSENTIAL DUTIES: • Responsible for preparation and development of all items on a 35-day menu cycle, (or variations thereof), holiday menu items and food required for special occasions., • Plan, direct, and coordinate Sous Chefs, Steward Coordinator, and Production Cooks in overall activities of the kitchens, serving areas and dining halls for South Pole Station Antarctica; ensuring the highest level of quality and cleanliness to include the preparation and attractive/appealing presentation of food and beverage and the appearance of the dining hall., • Able to follow standardized recipes, as well as develop high-volume recipes as needed., • Ensure the planning of daily food production needs and establish an effective leftover usage program., • Coach and train Production Cooks to compile and order all required food products, supplies, resources, and materials; track the purchasing/delivery and ensure the daily availability of product/supplies to the food service location. Assists and supervises in all areas of the kitchen, serving and dining areas. Monitors and augments instruction to all personnel on the proper use, care and cleaning of equipment., • Develop, maintain, and approve various administrative matters or materials such as budget expenditures or development, operational reports, cost analysis or records, time sheets, payroll matters, personnel or accounting materials, work and travel schedules, etc., • Maintain client and customer satisfaction and good public relations through effective communication and feedback that provides opportunity for improved operations., • Plan, assign and direct employee schedules to include deployment, redeployment and weekly work schedules with direction from the Program Executive Chef., • Conduct training programs; monitor and evaluate performance; reward and discipline; and address complaints and resolve problems., • Maintain a safe, and healthy working environment ensuring a high degree of adherence to the ASC Environmental Health & Safety and Quality Assurance programs, HACCP, and ServSafe policies and procedures., • Consistently demonstrates professional skills in structuring assigned activities, teamwork, utilizing all forms of communications, implementing operational efficiencies, solving business problems, and making decisions. Demonstrates excellent team and program development skills consistently. Actively demonstrates GSC values and leadership principles., • Agrees with and adheres to the Standard Operating Procedures and tasking responsibilities of the food services department., • Monitors overall quality, preparation, production and presentation of food on all shifts for all dining locations, functions and special events., • Responsible for documenting and communicating daily operational and personnel information to Program Executive Chef., • Responsible for proper documentation of food temperature logs, production records, and any other documentation required in regards to food safety and sanitation., • Monitors adherence to proper labeling and dating of food; adherence to recipes and proper cooking techniques., • Displays strong leadership, communication and organizational skills in a supervisory capacity; must be self-motivated and have the ability to motivate others in challenging and atypical working environments, • Assists in resolving disputes and counsel employees on issues., • Works closely with Program Executive Chef to initiate progressive changes in the long-term and short-term operational goals of the food service department; may involve research and technical writing., • Complies with all ASC Environmental Health & Safety, and Quality Assurance, requirements and goals. Provides documentation to these divisions as necessary to ensure adequate and legal documentation., • Ensures that all subordinate employees are trained and understand ASC Environmental Health & Safety, and Quality Assurance, requirements and goals. Maintains documentation as necessary to meet these requirements., • Adequately and honestly track all data related to metrics. Supports the achievement of ASC goals, contractual commitments and metrics, whether metrics can be directly or indirectly, affected by this position's activities., • Participates in and/or conducts inter- and intra- departmental meetings as required, including but not limited to weekly safety meetings, weekly production meetings, and weekly supervisor meetings., • Interacts with customers to obtain feedback on food quality, service, menu selection and sanitation; make adjustments accordingly., • Assigns tasks and projects to personnel in addition to their daily tasks to maintain the overall organization of the food service department., • Able to stand for up to twelve hours a day six days a week., • Able to lift up the safety regulation maximum from the floor to a table or cart in a safe manner., • Responsible for implementing and maintaining a safe workplace program and ensuring that safety is the highest priority in the workplace., • Responsible for safety reporting for all employees. This includes soreness, injuries, and near misses., • Performs other duties as required. EDUCATION: • High school education or GED required., • Graduate of a culinary arts or apprenticeship program to provide production of broad range menus required., • Five years supervisory experience in a high volume food service capacity accepted in lieu of degree. CERTIFICATIONS AND/OR LICENSING REQUIREMENTS: • Current ServSafe Food Handler certificate must be obtained prior to deployment to Antarctica., • Valid driver's license, • Valid U.S. Passport EXPERIENCE: • Minimum of 7 years cooking experience, with 3 years supervisory responsibilities in high volume (not including convenience or fast food) facilities is required., • Previous experience with Food Services in Antarctica may be accepted in lieu of minimum experience. OTHER: • US citizenship or permanent residency required. Gana-A'Yoo, Limited (GYL), an Alaska Native Corporation, offers services with ongoing contracts in many facility types, such as, military training facilities, emergency management centers and temporary field sites. GYL in partnership with ESS Support Services, a Division of Compass Group, will provide operational management support. ESS Support Services is the market leader in providing remote camp and catering services to clients, wherever their location, no matter how extreme the environment may be. Services extend across North America and include such diverse facilities as drilling, mining, construction, pipeline and logging camps, offshore, governmental agencies and others. Payroll and benefits are supported by Compass Group. We are committed to ensuring that our online application process provides an equal employment opportunity to all job seekers. If you require assistance in the application process, please contact us at: We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability, veteran status, or any other protected status. EEO is the Law poster.

Job Description ABOUT HEATHER GARDENS Heather Gardens Association (HGA) is a vibrant 55+ residential community located in Aurora, Colorado. We are committed to providing exceptional service and maintaining a welcoming, well-managed environment for our residents. Our team members are dedicated professionals who value collaboration, integrity, and a shared sense of purpose in supporting a thriving community. Summary The Sous Chef supports the Chef in overseeing all kitchen operations, ensuring the consistent preparation of high-quality meals, and maintaining compliance with food safety standards. This position supervises kitchen staff, assists in menu execution and inventory control, and fosters a collaborative, efficient, and positive work environment. The Sous Chef helps lead by example and ensures that all food served reflects the quality and hospitality standards of Heather Gardens. Primary Duties and Responsibilities • Assist the Chef with daily kitchen operations and food preparation., • Supervise, train, and coordinate the work of all kitchen team members., • Maintain consistent food quality, presentation, and portion control., • Support menu planning, recipe development, and special event preparation., • Monitor inventory levels and assist with ordering and monthly inventories., • Ensure compliance with all food safety, sanitation, and hygiene regulations., • Maintain a clean, safe, and organized kitchen environment., • Assist with scheduling, staffing, and training new team members., • Communicate effectively with kitchen and front-of-house staff to ensure timely service., • Troubleshoot issues that arise during service and resolve problems efficiently., • Demonstrate leadership during high-volume periods, maintaining composure and professionalism., • Minimum one (1) year of experience in a culinary or supervisory kitchen role., • Proven cooking and kitchen management skills in a high-volume environment., • Strong leadership, communication, and time management abilities., • Excellent knowledge of food safety, sanitation, and kitchen best practices., • Ability to multitask and remain calm under pressure., • Completion of vocational school or an associate degree in Culinary Arts preferred., • Strong culinary skills and attention to detail., • Ability to supervise and train staff effectively., • Knowledge of menu design, food costing, and kitchen operations., • Excellent problem-solving and organizational skills., • Physical ability to stand for extended periods and lift up to 40 pounds., • Flexibility to work evenings, weekends, and holidays as needed. BENEFITS Heather Gardens offers a comprehensive and competitive benefits package that begins the 1st of the month following 30 days of employment, including: • Medical Insurance – Multiple plan options through Aetna & Kaiser, • Health Savings Account (HSA), • Flexible Spending Account (FSA), • Dental and Vision Coverage, • Employer-Paid Life Insurance & Disability Coverage (with optional buy-up plans), • 401(k) Retirement Plan with 5% company match, • Paid Holidays, • Generous Paid Time Off (PTO), • MetLife Voluntary Benefits, • Pet Wellness Benefits, • Employee Assistance Program (EAP) Employment is contingent upon successfully passing a post-offer, pre-employment background check and drug screen prior to the first day of work.

Collaborates with the facility NS Manager to facilitate applicable human resources functions for Sous Chefs, Chef, and Cooks (e. Stays current with and introduces new products, recipes, and trends to the Executive Chefs and NS Leadership team for all focus areas - patient meal, cafe or bistro, and c

Join us as a Lead Cook and become part of a vibrant atmosphere filled with dynamic experiences and endless possibilities. The Lead Cook acts as a leader in the kitchen in the absence of the Kitchen Manager/Chef, assists in some management duties and prepares and serves food for customers. Maintains

Job Description Gana-A'Yoo Services Corporation, GSC, is renowned for excellence in delivery, performance and customer satisfaction with a focus on Food Service, Janitorial Services and Administrative Services. GSC supports the National Science Foundation managed United States Antarctic Program as part of the Antarctic Support Contract (ASC) and we are currently seeking a Steward Coordinator (Food Services) at the South Pole Station. As a Steward Coordinator, Food Services you are responsible for supervising McMurdo steward staff by organizing tasking, special projects, supply orders and ensuring that the steward team conducts their duties safely, efficiently and with a positive attitude. Assists Lodging Manager and Culinary Manager in other duties as required. POSITION: Steward Coordinator, Food Services SEASON: Austral Summer (Summer 2026-2027) LOCATION: South Pole, Antarctica SECTOR/DEPT: Gana-A'Yoo Services Corporation (GSC) Antarctica REPORTS TO: Program Executive Chef WAGE: $729-$829 per week ESSENTIAL DUTIES AND RESPONSIBILITIES: • Responsible for tasking and overseeing day-to-day activities of the Lead Dining Attendants and Stewards to ensure that assigned tasks are completed thoroughly and in a timely manner., • Sets pre-season expectations and completes post-season evaluations of Lead Dining Attendants and Stewards as required by the Culinary Manager and/or Lodging Manager, • Assists Culinary Manager in envisioning and implementing new team initiatives. Provides leadership and support for Lead Dining Attendants and Stewards., • Communicates staffing, tasking, and equipment issues clearly with Lead Dining Attendants to ensure meal services are managed smoothly and efficiently., • Manages scheduling of the Lead Dining Attendants and Stewards and assists with applicable duties of those positions as required., • Tracks physical condition (injuries, aches, pains, sick days) of staff, adjusting tasking for light duty and other special requirements as needed., • Fills in for the dining facility as needed., • Actively seeks out and organizes special projects to be carried out by Lead Dining Attendants., • Conducts inventories as requested., • Researches cleaning products utilized by the stewards to ensure proper and safe usage., • Handles confidential matters (personnel actions, management reports, lodging issues, etc.) in accordance with management policy., • Interacts with the National Science Foundation, military and other agency officials, both over the telephone and in person, in a professional and tactful manner., • Coordinates with other GSC departments to assign stewards special tasking. Communicates with Lead Dining Attendants regarding each department's needs. Ensures that stewards have training, tools, and resources they need to succeed in special tasking., • May be required to perform duties requiring repetitive motion., • Must be able to lift the safety regulation maximum on limited basis., • Responsible for implementing and maintaining a safe workplace program and ensuring safety is the highest priority in the workplace., • Responsible for safety reporting for all employees. This includes soreness, injuries, and near misses., • Provides direct support, using staff resources if necessary, to the achievement of all metrics related to GSC., • Complies with all GSC Environmental Health & Safety, and Quality Assurance, requirements and goals. Provides documentation to these divisions as necessary to ensure adequate and legal documentation., • Works to achieve GSC goals and contractual commitments, • Responsible for leadership and motivation of the team., • Performs other duties as required. EDUCATION: • High school graduate or GED. CERTIFICATIONS AND/OR LICENSING REQUIREMENTS: • Current ServSafe Food Handler certificate must be obtained prior to deployment to Antarctica., • Valid driver's license, • Valid U.S. Passport EXPERIENCE: • A minimum of two years of work experience in the hotel or restaurant related industry., • One year supervisory experience required., • Basic computer skills with word processing, spreadsheets and databases required., • Previous experience with Station Services in Antarctica may be accepted in lieu of minimum experience. OTHER: • US citizenship and permanent residency required., • A prerequisite of employment for this position is to successfully gain a favorable Tier 1 - Elevated Background Investigation (EBI) result prior to deployment. Candidates hired for this position will be required to complete; online forms, written forms, fingerprint cards and provide additional details and information as requested by NSF Personnel Security. Gana-A'Yoo, Limited (GYL), an Alaska Native Corporation, offers services with ongoing contracts in many facility types, such as, military training facilities, emergency management centers and temporary field sites. GYL in partnership with ESS Support Services, a Division of Compass Group, will provide operational management support. ESS Support Services is the market leader in providing remote camp and catering services to clients, wherever their location, no matter how extreme the environment may be. Services extend across North America and include such diverse facilities as drilling, mining, construction, pipeline and logging camps, offshore, governmental agencies and others. Payroll and benefits are supported by Compass Group. We are committed to ensuring that our online application process provides an equal employment opportunity to all job seekers. If you require assistance in the application process, please contact us at: We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability, veteran status, or any other protected status. EEO is the Law poster.

Job DescriptionGENERAL PURPOSE: The Camp Chef/Cook is responsible for providing meals for campers and staff during summer camp program. This includes preparing meals for special diets, cleaning and organizing kitchen and appliances, general cleaning, and maintaining meal records. A primary function of this, and every other job at camp, is to ensure that each member, guest, and visitor receives the highest caliber of service. Pay Range: $23.00-$26.00 per hour Date: late May - early August (exact dates TBD) This job is on-site in Bailey, CO. ESSENTIAL DUTIES & RESPONSIBILITIES ***(Employees are held accountable for all duties of this job) • Prepare meals for 50-310 people per meal., • Prepares all meals on time as scheduled or assigned., • Ensures special food requirements for both campers and staff, e.g., food allergies, gluten free and vegetarian diets are managed with utmost importance for 100% accuracy., • Responsible for ensuring food items are readily available for staff on weekends., • Partners with administrative staff to plan, prepare, and deliver timely and accurate pack-out and travel camp food., • Works with Kitchen Manager to create prep sheets for special event orders., • Check menus daily for any required advance preparation; Prepare and assign production and prep work for Prep/Line Cooks to complete., • Observe methods of food preparation, cooking, and sizes of portions to ensure food is adequately prepared., • Ensure proper cooking methods and recipes are followed., • Perform quality audits and specs checks, including temp checks on food items and dish machines., • Ensures that CDPHE Food Regulations are being followed by all kitchen staff; Performs daily temperature checks for coolers and products., • Assists with breakdown of workstation and completion of closing duties ensuring all Prep/Line Cooks' and Dishwashers’ assignments are completed before they sign out., • Performs check in of all incoming food supply orders (verifies amount ordered vs invoice amount, ensures it is properly stored and rotated) as directed by Kitchen Manager., • Partner with Kitchen Manager to make recipe or menu changes so that foods will be utilized before expiration date to eliminate waste as much as possible., • Partner with Kitchen Manager to reward and recognize staff for individual and team success., • Contribute as a leader of the department by supervising Prep/Line Cook and Dishwashing staff on improving operational efficiencies as needed., • Ensure and promote the sanitary integrity of the facility, equipment, and food products., • Maintains kitchen cleanliness and proper food preparation according to state and local health department code requirements and departmental procedures., • Maintains overall sanitation, health, cleanliness, and safety standards for food preparation areas, cooking services, and dishes and utensils., • Regularly sanitizes kitchen surfaces throughout the day; Assists in daily deep cleaning of specific areas in the kitchen, e.g., floors, counters, ovens, stoves, fridges, etc., • Washes hands frequently while working in the kitchen and in accordance with CDPHE health regulations., • Keeps stock rooms, coolers, and freezers clean; Ensures that food supplies are rotated, and all perishables are labeled, dated and stored properly., • Assists with unloading, inspection, and storage of raw ingredients and supplies., • Assists Kitchen Manager in inventory requests, as requested., • Reports any accidents or injuries to manager/director., • Consistently reports to work on time as scheduled., • Responsible for timecard management., • Interact with digital systems including WorkBright, Slack, and ADP., • Respects the confidential nature of all information pertaining to staff, volunteers, and girls., • Lives by the Girl Scout Promise and Law., • Routinely display concern for an effective implementation of health, safety and emergency policies and procedures., • Maintain high standards of health, sanitation, safety, and security to prevent accidents and to respond appropriately in emergency situations., • At all times, help to promote a positive image of camp., • Demonstrate responsibility, accountability, and overall maturity of judgement., • Work together and communicate appropriately with all staff and volunteers., • Demonstrate a recognition and understanding of good customer service in all dealings and interactions as an employee of Girl Scouts of Colorado by maintaining constructive relationships with co-workers, girl members, parents, volunteers, and the community., • Solves problems using standard procedures and precedents., • Looks for ways to improve and promote quality; Demonstrates accuracy and thoroughness., • Identifies and resolves problems in a timely manner; Develops alternative solutions; Uses reason even when dealing with emotional topics., • Uses limited independent judgment to make decisions based on precedents using established guidelines., • Solves problems using standard procedures and precedents., • Looks for ways to improve and promote quality; Demonstrates accuracy and thoroughness., • Observes safety and security procedures; Reports potentially unsafe conditions; Uses equipment and materials properly., • Consistently reports to work as scheduled, and in a timely manner. Education and/or Formal Training • High school diploma or equivalent plus one year certificate from college or technical school, preferred., • Minimum of two years’ experience as a cook/chef., • Must possess, or be willing to obtain, current SERV Safe Certification., • Must possess, or be willing to obtain, current First Aid/CPR certification.Experience, • Minimum of two years’ experience in an industrial kitchen, required., • Prior experience cooking and serving 50-310 people per day, required., • Documented experience in meal preparation for those with restricted diets and/or food allergies, required.Knowledge, Skills, and Abilities, • Proficient understanding of sanitation and regulations for workplace safety., • Proficient understanding of nutrition guidelines, food handling techniques, preparation (including safe preparation of food for those with restricted diets and allergies) and cooking procedures., • Proficient understanding of food allergies and food related diseases, and the ingredients that may cause the allergy/disease., • Must understand and comply with food safety and temperature standards., • Must understand safe use of common kitchen cleaning supplies, chemicals, and equipment., • Must understand how to interpret SDS sheets., • Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals., • Ability to read and comprehend simple instructions, short correspondence, and memos., • Excellent verbal and written communication skills., • Must be able to work quickly and efficiently., • Must be able to work well as part of a team., • Must be able to work well under pressure., • Must be at least 21 years of age., • Must be able to pass a criminal background check acceptable to GSCO standards., • This position frequently works with standard kitchen equipment including, but not limited to: freezers, refrigerators, ovens, stove-tops, broilers, microwaves, blenders, mixers, slicers, food processors, commercial dishwashers, knives., • Subject to injury from falls, burns, odors, or cuts from equipment., • Possible exposure to latex., • Camps are at altitudes of 8,000-9,500 feet., • Prolonged periods of standing and working in a kitchen., • Exposure to extreme noise, heat, steam, and cold present in a kitchen environment., • Must be able to regularly lift 5-10 pounds; with the ability to lift up to 50 pounds as required., • Manual dexterity to cut and chop foods and perform other related tasks., • Ability to hear, listen, see, sit, stoop, kneel, crouch, crawl, bend, taste and smell, use hands and fingers to handle or feel, reach with hands and arms, limb or balance. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus. Vh2pFmjKXZ

Job Description Gana-A'Yoo Services Corporation, GSC, is renowned for excellence in delivery, performance and customer satisfaction with a focus on Food Service, Janitorial Services and Administrative Services. GSC supports the National Science Foundation managed United States Antarctic Program as part of the Antarctic Support Contract (ASC) and we are currently seeking a Steward Coordinator (Food Services) at the South Pole Station. As a Steward Coordinator, Food Services you are responsible for supervising McMurdo steward staff by organizing tasking, special projects, supply orders and ensuring that the steward team conducts their duties safely, efficiently and with a positive attitude. Assists Lodging Manager and Culinary Manager in other duties as required. POSITION: Steward Coordinator, Food Services SEASON: Austral Winter LOCATION: South Pole, Antarctica SECTOR/DEPT: Gana-A'Yoo Services Corporation (GSC) Antarctica REPORTS TO: Program Executive Chef WAGE: $729-$829 per week ESSENTIAL DUTIES AND RESPONSIBILITIES: • Responsible for tasking and overseeing day-to-day activities of the Lead Dining Attendants and Stewards to ensure that assigned tasks are completed thoroughly and in a timely manner., • Sets pre-season expectations and completes post-season evaluations of Lead Dining Attendants and Stewards as required by the Culinary Manager and/or Lodging Manager, • Assists Culinary Manager in envisioning and implementing new team initiatives. Provides leadership and support for Lead Dining Attendants and Stewards., • Communicates staffing, tasking, and equipment issues clearly with Lead Dining Attendants to ensure meal services are managed smoothly and efficiently., • Manages scheduling of the Lead Dining Attendants and Stewards and assists with applicable duties of those positions as required., • Tracks physical condition (injuries, aches, pains, sick days) of staff, adjusting tasking for light duty and other special requirements as needed., • Fills in for the dining facility as needed., • Actively seeks out and organizes special projects to be carried out by Lead Dining Attendants., • Conducts inventories as requested., • Researches cleaning products utilized by the stewards to ensure proper and safe usage., • Handles confidential matters (personnel actions, management reports, lodging issues, etc.) in accordance with management policy., • Interacts with the National Science Foundation, military and other agency officials, both over the telephone and in person, in a professional and tactful manner., • Coordinates with other GSC departments to assign stewards special tasking. Communicates with Lead Dining Attendants regarding each department's needs. Ensures that stewards have training, tools, and resources they need to succeed in special tasking., • May be required to perform duties requiring repetitive motion., • Must be able to lift the safety regulation maximum on limited basis., • Responsible for implementing and maintaining a safe workplace program and ensuring safety is the highest priority in the workplace., • Responsible for safety reporting for all employees. This includes soreness, injuries, and near misses., • Provides direct support, using staff resources if necessary, to the achievement of all metrics related to GSC., • Complies with all GSC Environmental Health & Safety, and Quality Assurance, requirements and goals. Provides documentation to these divisions as necessary to ensure adequate and legal documentation., • Works to achieve GSC goals and contractual commitments, • Responsible for leadership and motivation of the team., • Performs other duties as required. EDUCATION: • High school graduate or GED. CERTIFICATIONS AND/OR LICENSING REQUIREMENTS: • Current ServSafe Food Handler certificate must be obtained prior to deployment to Antarctica., • Valid driver's license, • Valid U.S. Passport EXPERIENCE: • A minimum of two years of work experience in the hotel or restaurant related industry., • One year supervisory experience required., • Basic computer skills with word processing, spreadsheets and databases required., • Previous experience with Station Services in Antarctica may be accepted in lieu of minimum experience. OTHER: • US citizenship and permanent residency required., • A prerequisite of employment for this position is to successfully gain a favorable Tier 1 - Elevated Background Investigation (EBI) result prior to deployment. Candidates hired for this position will be required to complete; online forms, written forms, fingerprint cards and provide additional details and information as requested by NSF Personnel Security. Gana-A'Yoo, Limited (GYL), an Alaska Native Corporation, offers services with ongoing contracts in many facility types, such as, military training facilities, emergency management centers and temporary field sites. GYL in partnership with ESS Support Services, a Division of Compass Group, will provide operational management support. ESS Support Services is the market leader in providing remote camp and catering services to clients, wherever their location, no matter how extreme the environment may be. Services extend across North America and include such diverse facilities as drilling, mining, construction, pipeline and logging camps, offshore, governmental agencies and others. Payroll and benefits are supported by Compass Group. We are committed to ensuring that our online application process provides an equal employment opportunity to all job seekers. If you require assistance in the application process, please contact us at: We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability, veteran status, or any other protected status. EEO is the Law poster.

Job Description ABOUT HEATHER GARDENS Heather Gardens Association (HGA) is a vibrant 55+ residential community located in Aurora, Colorado. We are committed to providing exceptional service and maintaining a welcoming, well-managed environment for our residents. Our team members are dedicated professionals who value collaboration, integrity, and a shared sense of purpose in supporting a thriving community. LINE COOK JOB DESCRIPTION The Line Cook works in our restaurant performing basic food preparation tasks and assisting the Head Chef to ensure a safe operating kitchen and to meet the needs of our restaurant daily. Relationships Directly Reports to: Restaurant Manager Indirectly Reports to: Chef or Sous Chef Directly Supervises: No one Primary Duties and Responsibilities • Assisting with stocking and setting up the kitchen stations, • Preparing food including cleaning and cutting the ingredients and cooking main dishes, desserts, appetizers, and snacks, • Plating prepared foods based on senior chef’s guidance, • Working with servers to ensure that orders are completed according to request and on time, • Washing and cleaning the kitchen and cooking utensils and storing the equipment at the end of shifts, • Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations, • Occasionally wash dishes or other as needed, • Other Duties as assigned Essential Competence • Completion of vocational school or a two-year associate degree, • At least one year of cooking experience, • Excellent kitchen administration knowledge and ability to work as part of a team, • Strong organization and active listening skills, • The ability to work on your feet for most of the day and lift 30 pounds at a time, • Exceptional time management skills PART-TIME POSITIONS – BENEFITS INFORMATION This is a part-time, non-benefits-eligible position. Heather Gardens does not offer medical, dental, vision, or retirement benefits for part-time roles. Part-time employees may be eligible for: • Paid Sick Leave in accordance with Colorado law, • Employee Assistance Program (EAP), • Uniform & Shoe Allowance (for eligible positions)

Job Description Gana-A'Yoo Services Corporation, GSC, is renowned for excellence in delivery, performance and customer satisfaction with a focus on Food Service, Janitorial Services and Administrative Services. GSC supports the National Science Foundation managed United States Antarctic Program as part of the Antarctic Support Contract (ASC) and we are currently seeking a Steward Coordinator (Food Services) at McMurdo Station. As a Steward Coordinator, Food Services you are responsible for supervising McMurdo steward staff by organizing tasking, special projects, supply orders and ensuring that the steward team conducts their duties safely, efficiently and with a positive attitude. Assists Lodging Manager and Culinary Manager in other duties as required. POSITION: Steward Coordinator, Food Services SEASON: Austral Summer (Summer 2026-2027) LOCATION: McMurdo Station, Antarctica SECTOR/DEPT: Gana-A'Yoo Services Corporation (GSC) Antarctica REPORTS TO: Program Executive Chef WAGE: $864-$982 per week ESSENTIAL DUTIES AND RESPONSIBILITIES: • Responsible for tasking and overseeing day-to-day activities of the Lead Dining Attendants and Stewards to ensure that assigned tasks are completed thoroughly and in a timely manner., • Sets pre-season expectations and completes post-season evaluations of Lead Dining Attendants and Stewards as required by the Culinary Manager and/or Lodging Manager, • Assists Culinary Manager in envisioning and implementing new team initiatives. Provides leadership and support for Lead Dining Attendants and Stewards., • Communicates staffing, tasking, and equipment issues clearly with Lead Dining Attendants to ensure meal services are managed smoothly and efficiently., • Manages scheduling of the Lead Dining Attendants and Stewards and assists with applicable duties of those positions as required., • Tracks physical condition (injuries, aches, pains, sick days) of staff, adjusting tasking for light duty and other special requirements as needed., • Fills in for the dining facility as needed., • Actively seeks out and organizes special projects to be carried out by Lead Dining Attendants., • Conducts inventories as requested., • Researches cleaning products utilized by the stewards to ensure proper and safe usage., • Handles confidential matters (personnel actions, management reports, lodging issues, etc.) in accordance with management policy., • Interacts with the National Science Foundation, military and other agency officials, both over the telephone and in person, in a professional and tactful manner., • Coordinates with other GSC departments to assign stewards special tasking. Communicates with Lead Dining Attendants regarding each department's needs. Ensures that stewards have training, tools, and resources they need to succeed in special tasking., • May be required to perform duties requiring repetitive motion., • Must be able to lift the safety regulation maximum on limited basis., • Responsible for implementing and maintaining a safe workplace program and ensuring safety is the highest priority in the workplace., • Responsible for safety reporting for all employees. This includes soreness, injuries, and near misses., • Provides direct support, using staff resources if necessary, to the achievement of all metrics related to GSC., • Complies with all GSC Environmental Health & Safety, and Quality Assurance, requirements and goals. Provides documentation to these divisions as necessary to ensure adequate and legal documentation., • Works to achieve GSC goals and contractual commitments, • Responsible for leadership and motivation of the team., • Performs other duties as required. EDUCATION: • High school graduate or GED. CERTIFICATIONS AND/OR LICENSING REQUIREMENTS: • Current ServSafe Food Handler certificate must be obtained prior to deployment to Antarctica., • Valid driver's license, • Valid U.S. Passport EXPERIENCE: • A minimum of two years of work experience in the hotel or restaurant related industry., • One year supervisory experience required., • Basic computer skills with word processing, spreadsheets and databases required., • Previous experience with Station Services in Antarctica may be accepted in lieu of minimum experience. OTHER: • US citizenship and permanent residency required., • A prerequisite of employment for this position is to successfully gain a favorable Tier 1 - Elevated Background Investigation (EBI) result prior to deployment. Candidates hired for this position will be required to complete; online forms, written forms, fingerprint cards and provide additional details and information as requested by NSF Personnel Security. Gana-A'Yoo, Limited (GYL), an Alaska Native Corporation, offers services with ongoing contracts in many facility types, such as, military training facilities, emergency management centers and temporary field sites. GYL in partnership with ESS Support Services, a Division of Compass Group, will provide operational management support. ESS Support Services is the market leader in providing remote camp and catering services to clients, wherever their location, no matter how extreme the environment may be. Services extend across North America and include such diverse facilities as drilling, mining, construction, pipeline and logging camps, offshore, governmental agencies and others. Payroll and benefits are supported by Compass Group. We are committed to ensuring that our online application process provides an equal employment opportunity to all job seekers. If you require assistance in the application process, please contact us at: We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability, veteran status, or any other protected status. EEO is the Law poster.

Job Description Gana-A'Yoo Services Corporation, GSC, is renowned for excellence in delivery, performance and customer satisfaction with a focus on Food Service, Janitorial Services and Administrative Services. GSC supports the National Science Foundation managed United States Antarctic Program as part of the Antarctic Support Contract (ASC) and we are currently seeking a Steward Coordinator (Food Services) at McMurdo Station. As a Steward Coordinator, Food Services you are responsible for supervising McMurdo steward staff by organizing tasking, special projects, supply orders and ensuring that the steward team conducts their duties safely, efficiently and with a positive attitude. Assists Lodging Manager and Culinary Manager in other duties as required. POSITION: Steward Coordinator, Food Services SEASON: Austral Winter LOCATION: McMurdo Station, Antarctica SECTOR/DEPT: Gana-A'Yoo Services Corporation (GSC) Antarctica REPORTS TO: Program Executive Chef WAGE: $864-$982 per week ESSENTIAL DUTIES AND RESPONSIBILITIES: • Responsible for tasking and overseeing day-to-day activities of the Lead Dining Attendants and Stewards to ensure that assigned tasks are completed thoroughly and in a timely manner., • Sets pre-season expectations and completes post-season evaluations of Lead Dining Attendants and Stewards as required by the Culinary Manager and/or Lodging Manager, • Assists Culinary Manager in envisioning and implementing new team initiatives. Provides leadership and support for Lead Dining Attendants and Stewards., • Communicates staffing, tasking, and equipment issues clearly with Lead Dining Attendants to ensure meal services are managed smoothly and efficiently., • Manages scheduling of the Lead Dining Attendants and Stewards and assists with applicable duties of those positions as required., • Tracks physical condition (injuries, aches, pains, sick days) of staff, adjusting tasking for light duty and other special requirements as needed., • Fills in for the dining facility as needed., • Actively seeks out and organizes special projects to be carried out by Lead Dining Attendants., • Conducts inventories as requested., • Researches cleaning products utilized by the stewards to ensure proper and safe usage., • Handles confidential matters (personnel actions, management reports, lodging issues, etc.) in accordance with management policy., • Interacts with the National Science Foundation, military and other agency officials, both over the telephone and in person, in a professional and tactful manner., • Coordinates with other GSC departments to assign stewards special tasking. Communicates with Lead Dining Attendants regarding each department's needs. Ensures that stewards have training, tools, and resources they need to succeed in special tasking., • May be required to perform duties requiring repetitive motion., • Must be able to lift the safety regulation maximum on limited basis., • Responsible for implementing and maintaining a safe workplace program and ensuring safety is the highest priority in the workplace., • Responsible for safety reporting for all employees. This includes soreness, injuries, and near misses., • Provides direct support, using staff resources if necessary, to the achievement of all metrics related to GSC., • Complies with all GSC Environmental Health & Safety, and Quality Assurance, requirements and goals. Provides documentation to these divisions as necessary to ensure adequate and legal documentation., • Works to achieve GSC goals and contractual commitments, • Responsible for leadership and motivation of the team., • Performs other duties as required. EDUCATION: • High school graduate or GED. CERTIFICATIONS AND/OR LICENSING REQUIREMENTS: • Current ServSafe Food Handler certificate must be obtained prior to deployment to Antarctica., • Valid driver's license, • Valid U.S. Passport EXPERIENCE: • A minimum of two years of work experience in the hotel or restaurant related industry., • One year supervisory experience required., • Basic computer skills with word processing, spreadsheets and databases required., • Previous experience with Station Services in Antarctica may be accepted in lieu of minimum experience. OTHER: • US citizenship and permanent residency required., • A prerequisite of employment for this position is to successfully gain a favorable Tier 1 - Elevated Background Investigation (EBI) result prior to deployment. Candidates hired for this position will be required to complete; online forms, written forms, fingerprint cards and provide additional details and information as requested by NSF Personnel Security. Gana-A'Yoo, Limited (GYL), an Alaska Native Corporation, offers services with ongoing contracts in many facility types, such as, military training facilities, emergency management centers and temporary field sites. GYL in partnership with ESS Support Services, a Division of Compass Group, will provide operational management support. ESS Support Services is the market leader in providing remote camp and catering services to clients, wherever their location, no matter how extreme the environment may be. Services extend across North America and include such diverse facilities as drilling, mining, construction, pipeline and logging camps, offshore, governmental agencies and others. Payroll and benefits are supported by Compass Group. We are committed to ensuring that our online application process provides an equal employment opportunity to all job seekers. If you require assistance in the application process, please contact us at: We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability, veteran status, or any other protected status. EEO is the Law poster.

Job Description The Back of House Supervisors support the management team in providing a friendly, helpful and knowledgeable kitchen crew that goes above and beyond at all times. Supervisors are part of a fun, fast paced environment and will have multiple responsibilities from guest interaction, to expediting orders, to hands on cooking. This position is a step before our Management Training and is an opportunity for you to learn the culinary business and grow your career. We keep it reel! This is what we bring to the table: • Competitive Wages: $22-$28 an hour depending on experience, • Qualifying sick leave according to state/city regulations, • An RTD bas pass for unlimited rides!, • Tenure Incentive program, • Free "Family Meal" during working shift, • Great training and commitment to promotion from within!, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount Once hired, you will be trained to provide friendly, helpful and knowledgeable service that goes above and beyond at all times. You will be exposed to each station in the kitchen and expected to understand our food standards to coach and support others as you execute a shift. You will contribute and excel in a team service environment while supporting the Chef and Sous Chef. ESSENTIAL QUALIFICATIONS: • Minimum of 21 years of age, • High school graduate, some college, • Any previous supervisor experience., • 2 years’ experience in a kitchen/cook role, • Ability to communicate in a satisfactory manner, both verbal and written English., • Ability to compute basic mathematical calculations., • Ability to maintain complete knowledge of all menu and special items, prices and quality standards., • Ability to focus attention to performance of tasks despite frequent stressful, or unusual interruptions., • Ability to perform job functions with minimal supervision., • Oversees the daily receiving, storage, and preparation of all food products., • Records all waste (food product) on tracking sheet, • Nightly protein count, • Assists Chef in counting weekly inventory, • Ensures that all food products meet company recipe specifications for preparation and quality., • Ensures that timing standards are met during production., • Inspects and approve dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation., • Ensures compliance with health and safety regulations. Checking food temperatures, sanitation levels, proper storage, etc., • Cooking when needed to support the flow of the business, • Constant deferral to Manager on duty for business decisions that will effect financials., • Complete opening and/or closing duties as assigned, • Follow maintenance program and cleaning schedule. Water Grill Devoted to quality and inspired by the season, Water Grill is a seafood destination and signature experience for Guests to enjoy the first catch of the season and a deep selection of fish, lobsters, crabs, oysters and shellfish on a robust menu that frequently changes. Since 1989, Water Grill has delivered remarkable experiences through an unwavering devotion to seafood and service. The visually captivating space features a Guest-facing raw bar and saltwater tanks showcasing live spiny lobsters and king crabs, adding photo-worthy opportunities to the straight-from-the-water culinary experience. Crewmembers are completely dedicated to being knowledgeable stewards of the ocean and delivering an elevated dining experience. Are you hooked yet? We accept on-going applications

Job Description Team Members CAVA includes nearly 90 fast-casual Mediterranean restaurants and a line of chef-crafted dips and spreads sold in Whole Foods Markets nationwide. In 2018, CAVA joined with Zoës Kitchen – and together, we’re sharing a passion for bold, craveable meals and exceptional guest experiences with eaters across the country. CAVA team members foster a culture built on five core values: • Positivity – We believe in the power of positivity. Every one of us can change someone’s day for the better., • Transparency – We believe in open and respectful communication. We use transparency to help us make decisions and inform how we talk to each other., • Humility – We can always find ways to improve. The more we learn, the more we see how much we don’t know and how much we need others to help us learn to grow., • Fanaticism – We are passionate about our mission and the opportunity to turn every guest into a fanatic. We bring that energy to everything we do., • Thoughtfulness – To us, every detail matters. We go above and beyond for our guests, our teams, and our communities. The Role: Team members are responsible for creating exceptional guest experiences for each customer, every time they walk through our doors. From greeting guests with genuine passion, to teaching customers about our menu and customizing it for their personal preferences, to preparing top quality food in our open kitchens – our team members do it all. What You’ll Do: • Enthusiastically educate guests about our menu and assemble orders as requested, • Keep the serving line, dining room, and restrooms clean and organized, • Follow recipes and procedures to maintain food quality and consistency, • Adhere to safety and sanitation procedures, • Restock stations and keep them clean and organized, • Ensure the overall cleanliness of the restaurant, • Put deliveries away, • Deliver a delicious, unique, and memorable experience to each of our guests What We Offer: • A competitive base hourly rate, • A generous benefits package that includes: health, dental, vision, telemedicine, and pet insurance, • 401k enrollment with CAVA contribution after one year, • Free CAVA food, • Paid sick leave, parental leave, and community service leave, • The opportunity to be on the ground floor of a rapidly growing brand CAVA – joining “A culture, not a concept 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 Cimera – a vibrant Pan-Latin rooftop restaurant perched atop The Source Hotel + Market Hall – is seeking an experienced, visionary General Manager to continue to elevate the restaurant’s position as a top dining destination in Denver. Cimera has quickly become one of Denver’s most critically acclaimed culinary openings, blending bold Pan-Latin flavors, handcrafted cocktails, and panoramic Mile-High City and Rocky Mountain views. From bright ceviches and Colombian arepas to Nikkei-inspired seafood and artful Latin cocktails, Cimera delivers an immersive dining experience that celebrates culture, creativity, and connection. The energetic rooftop design, mural-filled interiors, and outdoor terrace, and two private dining rooms create an unforgettable destination for both locals and visitors alike. Cimera is a standout concept developed in collaboration with Apicii, a bespoke hospitality management firm known for activating dynamic dining brands and elevated experiences across major U.S. markets. Under the culinary leadership of internationally acclaimed Peruvian chef Diego Muñoz and Executive Chef Geoff Cox., Cimera’s menu is a contemporary celebration of Latin American flavors and global technique. As General Manager, you will: • Lead all aspects of restaurant operations from service excellence to revenue performance, staffing, training, and guest experience, • Shape culture and standards at one of Denver’s premier hospitality destinations in a high-energy rooftop format, • Partner with a world-class culinary team and hospitality leadership from Apicii to maintain consistency, quality, and innovation, • Be front-and-center in delivering elevated service that matches the buzz Cimera has generated in Denver’s dining scene What You’ll Bring • Proven leadership in high-volume, chef-driven restaurants or hospitality destinations., • A deep desire to make Cimera a “must visit” restaurant at the top of the Denver food scene., • Deep understanding of financials, staffing, quality assurance, guest engagement, programming, and activations., • A passion for great food, elevated service, and cultivating memorable dining experiences. Join a Team That’s Setting the Bar This is more than a managerial role – this is an opportunity to lead and elevate an exciting concept at the intersection of design, culture, and culinary excellence. For someone ready to drive performance with creativity, accountability, and an entrepreneurial mindset, Cimera offers a career milestone with real impact.

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead Staff). This is a HANDS-ON & demanding position!! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: • Performs all duties toward the goal of providing excellent guest service in an efficient manner, • Develop effective schedules for the staff based on levels of business and budgetary guidelines, • Schedule and coordinate all side work for personnel, • Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation, • Maintain appearance and uniform standards, • Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation, • Work with the chef on duty in maintaining high standards of food presentation and sanitation, • Train and develop all FOH dining personnel, • Provide ongoing feedback to all service personnel concerning standards and performance, • Communicates with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation, • Frequently interact with diners for general feedback, • Ensures the dining hall is open and prepared 15 minutes prior to service, • Implements a check list system to facilitate the dining hall throughout the day., • Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources, • Is knowledgeable of all menus and specifications, • Maintain constant follow up with dining hall standards, • Follow company standards for safety practices to minimize risk to self and others, • Responsible for daily reporting, • Effectively communicates with subordinates, co-workers, and supervisors, • Able to motivate and foster a positive work environment, • Attend related in-service training and staff meetings, • Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies, • Professionally Interacts with Campers, Staff, & Parents, • Control Inventory, • Place Orders, • Project Management, • Communication, • Upholds Wolfoods Standards of Service, & Quality, • Maintain Health Department Sanitation Standards, • Manage Staff, • Client Relations, • Follow the comprehensive Wolfoods Camp Food Training Program, • Uses weights and measures to properly execute recipes, • Prepares all menu items and special request events, • Follows standardized recipes, • Ensures that production is accurate in timing, quantity, quality, and plating, • Actively lead in planning, scheduling, directing, and training, • Understand the importance in cross utilization, • Understand the importance of utilizing excess production, • Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory, • Places accurate food orders ahead of time, • Ensure kitchen and equipment are maintained to health standards, • Teach and enforce safety regulations, • Specialized Food Preparation for events, • Assists in developing and tasting recipes, • Assists in planning menu, • Recommend equipment purchases, • May act as a Front of House supervisor when necessary Qualifications & Experience: • 4+ years Commercial Kitchen Experience, • Minimum three professional references required with application submission, • Proficient in relevant skills relating to specific role, • Ability to Self-Motivate, • Able to both lead a team & take direction, • Must live on-site in a rural setting with the possibility of shared living spaces, • Ability to work under pressure in environments that are above/below average temperatures, • Must be able to stand for long periods of time, • Must be able to lift and carry a minimum of 50 pounds, • Must be able to bend, stretch, and reach for extended periods of time, • Must possess a ServSafe Allergens Certifications before start of camp (Company Sponsored), • Minimum 6-day 70-hour work week, • Must be bale to cook from scratch, • Institutional and batch cooking experience - Highly Desired Ideal candidates are: • Looking for seasonal, summer opportunities, • Enjoy the challenge of a high-volume production kitchen and dining facility, • Embrace a teaching and learning culture, • Get excited about being a part of a team and community, • Are available to relocate for the summer season in a rustic living environment Employment Package Includes: • Competitive Pay, • Bonus System, • Room, • Board, • Transportation Expense Assistance WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

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

Job Description Gecko Hospitality is now searching for an Executive Chef to lead a new restaurant in Bentonville! The ideal Executive Chef is a collaborative, hands-on culinary leader who excels in kitchen operations, cost control, and team development while driving consistency, innovation, and exceptional guest experiences through strong partnerships and high standards. About the Company: Experience global cuisine at its finest in Northwest Arkansas, where talented chefs craft unforgettable meals and events that redefine the dining experience. We're excited to soon unveil our flagship location, a vibrant hub for culinary innovation and community connection. Join us as we bring our bold culinary vision to life and introduce award-winning talent to the region. Key Responsibilities: • Lead all culinary operations in partnership with the General Manager, including hiring, training, and developing high-performing kitchen and commissary teams., • Drive consistency and excellence through daily tastings, quality checks, standardized recipes, and strong operational systems., • Manage food and labor performance by overseeing inventory, scheduling, budgets, and key cost metrics while maintaining compliance and safety standards., • Collaborate with visiting chefs from Asia and across the globe to develop and execute menus that bring their unique culinary vision to life. Compensation: • Salary: Up to $135,000, • Medical/Dental Insurance, • Strong Bonus Potential, • 401(k) with match, • Relocation assistance, • Short & Long Term Disability, • Additional benefits shared during the hiring process What You Bring: • Minimum of 5+ years current Executive Chef experience in a full-service restaurant, • Japanese cooking experience, specifically with ramen, charcoal grill, and temaki is required to be considered for this position, • High volume background; must have restaurant general manager experience in establishments doing over $4 million per year, • Ability to maintain high levels of food quality, consistency, and hygiene, • Strong leadership, communication, and organizational skills, • Excellent work ethic and drive to succeed, • Executive Chef candidates must be proficient with financials (P&L's, inventory, food/labor cost, etc.), • Previous experience with menu writing and costing Apply Today – Executive Chef in Bentonville, Arkansas For immediate consideration, e-mail your resume to

Job Description For over 25 years, Water Grill has sated the palates of seafood lovers in Southern California. Hailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness. Here's What We'll Bring To The Table for Executive Sous Chef: • Competitive Salary: $85,000 - $100,000 based on experience + realized bonus, • Paid Vacation and Sick Days, • Dining Discount for you and up to 5 guests, • 401k with a Match, • Education Reimbursement Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 35 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts. Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful Executive Sous Chef with us is “standards-driven” and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues. Essential Responsibilities: • Complete opening and closing duties as assigned to set up the day for success., • Creating prep lists for all kitchen crew., • Support the preparation of all food items for meal period and next service., • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas., • Alert Chef as to any deficiencies of food items and/or any maintenance needs or safety hazards., • Develop all kitchen crew for cross training and promotion., • Participate and lead roll out programs to the menu, seasonal items, and recipe changes., • Supports the corrective action plans for kitchen., • Participates in interviews and selection of new kitchen crew., • Interacts with Guests - table visits, complaints, special requests., • Minimum of 21 years of age., • 3 years experience as a sous chef/kitchen manager., • High school graduate., • Any formal culinary training., • Ability to analyze and participate in financial planning., • Ability to communicate verbal and written English with Guests, management and co-workers., • Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items., • Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation., • Ability to lift up to 40 lbs., 10-20 is typical, • Ability to carry up to 120 feet, • Ability to reach up to 6 feet, 4 is typical, • Ability to work off counter heights of 36 - 42 inches, • All applications to be received within 3 weeks ( insert date) of the job posting being opened, ( specific date will be added when job posting is opened)

Job DescriptionJob Description – Kitchen Manager Job Title: Kitchen Manager Reports to: General Manager Employment Type: Full-Time / Exempt Eligible for Tips: No About Olive & Finch Collective Olive & Finch Collective is a Denver-based hospitality group committed to fresh, chef-driven meals, exceptional guest experiences, and a people-first culture. Since opening in 2013, our growing portfolio now includes restaurants, neighborhood cafés, a full-service bakeshop, a robust catering and events division, retail and grab-and-go operations, and multiple locations at Denver International Airport. At Olive & Finch, we believe in inclusive leadership, sustainable growth, and nourishing both our guests and our teams. Position Summary The Kitchen Manager oversees all back-of-house operations, ensuring consistent food quality, cleanliness, safety, and efficiency. This exempt leadership role is responsible for inventory management, cost control, vendor relations, and staff development. The Kitchen Manager leads hiring, training, scheduling, and performance management of all BOH employees while fostering a positive and professional work environment. Reporting directly to the General Manager, the Kitchen Manager plays a critical role in upholding Olive & Finch's chef-driven standards and supporting the overall success of the restaurant. Key Responsibilities • Oversee all aspects of kitchen operations, ensuring food is prepared to company recipes, build guides, and quality standards., • Maintain a clean, safe, and organized kitchen environment in compliance with health and safety regulations., • Manage BOH staff, including hiring, onboarding, training, scheduling, and performance management., • Develop prep lists, manage workflow, and ensure readiness for daily service., • Manage vendor relations, including ordering, receiving, and maintaining strong partnerships., • Oversee inventory processes, track product usage, and monitor food and labor costs to meet budgeted targets., • Implement systems and procedures to ensure consistency, efficiency, and cost control., • Collaborate with FOH leadership to ensure smooth service and strong communication., • Foster a positive, professional, and inclusive work environment for all BOH employees., • Minimum 3–5 years of progressive kitchen leadership experience required., • Proven ability to manage costs, control inventory, and build vendor relationships., • Strong leadership skills with experience in hiring, training, and managing diverse teams., • Excellent knowledge of cooking techniques, sanitation standards, and food safety regulations., • Strong organizational and problem-solving skills with attention to detail., • Ability to work efficiently in a high-volume, fast-paced environment., • Must be able to stand for extended periods of time and lift up to 50 lbs., • Leadership-focused and results-driven., • Organized, detail-oriented, and financially astute., • Collaborative and communicative across FOH and BOH. Reports to the General Manager. Directly manages all BOH employees. Work Environment & Physical Requirements This is a hands-on leadership role requiring extended periods of standing, bending, lifting, and working in a high-volume kitchen environment. Exposure to heat, cold, and cleaning chemicals is common. Flexibility to work mornings, evenings, weekends, and holidays is required. Compensation & Benefits • Salaried, exempt position (not tip-eligible)., • Comprehensive benefits package including meal discounts, paid time off, and opportunities for advancement. Olive & Finch Collective is an Equal Opportunity Employer. Employment with Olive & Finch is at-will, meaning either the employee or the company may terminate employment at any time, with or without notice or cause. This job description is not an employment contract and may be updated as business needs evolve.

Earn at least $1600 driving with Uber when you complete your first 114 trips in 30 days.Driving is an easy way to boost your income while maintaining the flexibility your schedule requires (gig, part-time, full-time, seasonal, hourly, or temporary).Get started today and we’ll provide support along

Earn at least $1600 driving with Uber when you complete your first 114 trips in 30 days.Driving is an easy way to boost your income while maintaining the flexibility your schedule requires (gig, part-time, full-time, seasonal, hourly, or temporary).Get started today and we’ll provide support along

Earn at least $1600 driving with Uber when you complete your first 114 trips in 30 days.Driving is an easy way to boost your income while maintaining the flexibility your schedule requires (gig, part-time, full-time, seasonal, hourly, or temporary).Get started today and we’ll provide support along

Earn at least $1600 driving with Uber when you complete your first 114 trips in 30 days.Driving is an easy way to boost your income while maintaining the flexibility your schedule requires (gig, part-time, full-time, seasonal, hourly, or temporary).Get started today and we’ll provide support along

Earn at least $1600 driving with Uber when you complete your first 114 trips in 30 days.Driving is an easy way to boost your income while maintaining the flexibility your schedule requires (gig, part-time, full-time, seasonal, hourly, or temporary).Get started today and we’ll provide support along

Earn at least $1600 driving with Uber when you complete your first 114 trips in 30 days.Driving is an easy way to boost your income while maintaining the flexibility your schedule requires (gig, part-time, full-time, seasonal, hourly, or temporary).Get started today and we’ll provide support along

Earn at least $1600 driving with Uber when you complete your first 114 trips in 30 days.Driving is an easy way to boost your income while maintaining the flexibility your schedule requires (gig, part-time, full-time, seasonal, hourly, or temporary).Get started today and we’ll provide support along

Earn at least $1600 driving with Uber when you complete your first 114 trips in 30 days.Driving is an easy way to boost your income while maintaining the flexibility your schedule requires (gig, part-time, full-time, seasonal, hourly, or temporary).Get started today and we’ll provide support along

Driving with Uber is an alternative to a part-time or full-time job and can get you earning cash on the road quickly.Driving with Uber allows you to earn quick cash while maintaining the flexibility your schedule requires (gig, part-time, full-time, seasonal, hourly, or temporary).With Uber, you can

Driving with Uber is an alternative to a part-time or full-time job and can get you earning cash on the road quickly.Driving with Uber allows you to earn quick cash while maintaining the flexibility your schedule requires (gig, part-time, full-time, seasonal, hourly, or temporary).With Uber, you can

Driving with Uber is an alternative to a part-time or full-time job and can get you earning cash on the road quickly.Driving with Uber allows you to earn quick cash while maintaining the flexibility your schedule requires (gig, part-time, full-time, seasonal, hourly, or temporary).With Uber, you can

Driving with Uber is an alternative to a part-time or full-time job and can get you earning cash on the road quickly.Driving with Uber allows you to earn quick cash while maintaining the flexibility your schedule requires (gig, part-time, full-time, seasonal, hourly, or temporary).With Uber, you can

Driving with Uber is an alternative to a part-time or full-time job and can get you earning cash on the road quickly.Driving with Uber allows you to earn quick cash while maintaining the flexibility your schedule requires (gig, part-time, full-time, seasonal, hourly, or temporary).With Uber, you can

Driving with Uber is an alternative to a part-time or full-time job and can get you earning cash on the road quickly.Driving with Uber allows you to earn quick cash while maintaining the flexibility your schedule requires (gig, part-time, full-time, seasonal, hourly, or temporary).With Uber, you can

Driving with Uber is an alternative to a part-time or full-time job and can get you earning cash on the road quickly.Driving with Uber allows you to earn quick cash while maintaining the flexibility your schedule requires (gig, part-time, full-time, seasonal, hourly, or temporary).With Uber, you can

Earn at least $1610 driving with Uber when you complete your first 135 trips in 30 days.Driving is an easy way to boost your income while maintaining the flexibility your schedule requires (gig, part-time, full-time, seasonal, hourly, or temporary).Get started today and we’ll provide support along

Driving with Uber is an alternative to a part-time or full-time job and can get you earning cash on the road quickly.Driving with Uber allows you to earn quick cash while maintaining the flexibility your schedule requires (gig, part-time, full-time, seasonal, hourly, or temporary).With Uber, you can

Driving with Uber is an alternative to a part-time or full-time job and can get you earning cash on the road quickly.Driving with Uber allows you to earn quick cash while maintaining the flexibility your schedule requires (gig, part-time, full-time, seasonal, hourly, or temporary).With Uber, you can