Chef manager jobs in Denver, Colorado - Page 2Create job alerts

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

Job Description Shift LeaderThe Torchy’s legacy began in Austin, Texas in 2006 with an idea, a dedicated executive chef, and a food trailer to now operating restaurants nationwide.What We NeedAs a Shift Leader, you will ensure every shift runs smoothly and we deliver a Damn Good experience to our guests. You will balance hands-on involvement with guiding and supporting the team, taking responsibility for both Front of House (FOH) and Back of House (BOH) activities.What You’ll Do • Shift Leadership: You will lead shifts with a focus on delivering exceptional guest experiences, managing team dynamics, and ensuring operational excellence., • Key Holder Responsibilities: You may serve as a key holder, responsible for opening and closing the restaurant, including setting up and securing the facility., • Task Delegation: You will identify, prioritize, and delegate tasks to team members to keep the restaurant running efficiently during your shift., • Guest Experience: You will actively engage with guests to ensure their needs are met and address any concerns with urgency and care., • Team Support: You will assist in hiring, training, and mentoring team members to help them achieve their potential and meet performance standards., • Operational Excellence: You will maintain knowledge of FOH and BOH processes, including recipe adherence, food safety, and cleanliness standards., • Inventory and Prep Management: You will support inventory management, ensure proper prep levels, and conduct line checks to uphold food quality., • Cash Handling: You will supervise cash management, ensuring accuracy and adherence to company policies during opening and closing activities., • Compliance and Safety: You will complete and ensure compliance with all health, safety, and regulatory checklists., • Problem-Solving: You will resolve guest or team member issues with a sense of urgency and professionalism, escalating concerns when necessary., • Flexibility: You will perform other duties or special projects as assigned to meet evolving business needs.How You’ll Do It, • Leadership: You will set the tone for the team, demonstrating Torchy’s values and fostering a positive work environment., • Adaptability: You will remain calm and effective in a fast-paced, dynamic environment, handling challenges with confidence and creativity., • Communication: You will ensure clear and open communication with team members, providing direction, feedback, and encouragement., • Attention to Detail: You will uphold high standards for food quality, safety, and cleanliness, ensuring every detail contributes to an excellent guest experience., • Teamwork: You will work collaboratively with all team members, building trust and respect to achieve shared goals.What You NeedMinimum Qualifications, • Experience in a supervisory or leadership role in a restaurant or similar environment., • Strong understanding of food safety, guest service, and restaurant operations., • Required state alcohol-server and Manager ServSafe certifications., • Flexibility to work varying shifts, including evenings, weekends, and holidays., • Ability to lift, push, pull, or carry heavy objects up to 40 pounds and to stand or walk for extended periods.Preferred Qualifications, • Bilingual English/Spanish, a plus., • Experience in training, mentoring, and developing team members., • Familiarity with inventory and cash-handling processes., • $23.00 - $25.00 per hour based on experience, • Flexible schedules, • Incredible growth opportunities. This is more than just a job…it can lead to a Damn Good career!, • Damn Good food discount card for you AND your spouse, • Access to all benefits including medical, dental, and vision for full time Team Members after 1 year of employment, plus 401(k) after 6 months, • Paid Time Off (PTO) after 1 year of employment, • Torchy’s Family Foundation supports our fellow Team Members in times of need and crisis Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

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 Club, DEN 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 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 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. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Req ID: 1522291 Flik Hospitality Group Steven Goldberg [[req_classification]]

Job DescriptionDescription: Hiring Range: $20.75-$25.93 hourly - Based on Qualifications and Experience. BENEFITS AND PERKS: • Comprehensive health plans include medical, dental and vision benefits., • Generous vacation, sick time, and holiday pay, plus paid birthday off and ‘refreshment’ day., • Tuition reimbursement and child adoption benefits., • Employer paid term life insurance, long-term disability, AD&D., • Health savings account with generous employer contribution., • Flexible spending accounts., • Paid parental and bereavement leave., • 401(k) with up to 5% company match., • Please access our highlights of the benefits package we offer here: Denver Rescue Mission Benefits Guide POSITION SUMMARY The Chef may be either a full-time or part-time (less than 30 hours per week) position. The Chef reports to the Denver Food Services leadership team (i.e. Supervisor, Manager or Director) as assigned and is responsible for all kitchen operations, activities, and volunteer services. Each shift will be staffed with a Chef who will focus on food production as well as focus on the volunteer experience through engagement and mobilization. Each facility offers buffet style, serving individuals who are utilizing services in each specific location. During the course of a shift, all Chefs will work as a team and lend assistance to one another as needed. All Chefs will be required to fulfill the respective areas of focus based upon the needs of each shift. RESPONSIBILITIES Kitchen Operations • Plans and executes daily menu in coordination with other Chefs, Denver Food Services leadership positions and the Food Distribution Coordinator using donated food from the Ministry Outreach Center while maintaining high quality balanced meals., • Organizes and monitors buffet style meal service., • Oversees the preparation of meals by preparing a food prep list that can be executed by all kitchen help including volunteers and program participants., • Creates a professional, respectful and teamwork driven environment where team members and volunteers work together in unison, • Records number of meals served by scanning every meal into Denver Rescue Mission’s database. Review meal totals at the end of every shift to ensure accuracy and reports any issues to the Denver Food Services leader., • Trains program participants in appropriate food handling, preparation, and cooking practices. These practices include but are not limited to: appropriate personal hygiene, food preparation, and maintaining proper working relations with all kitchen help., • Works in cooperation with the Volunteer Services department to host and mobilize volunteers from the community who are onsite for kitchen prep and meal service shifts each day, resulting in an excellent volunteer experience., • Anticipates and prepares for the volunteers before each volunteer shift by providing a written list of tasks related to meal planning and oversees the tasks performed by volunteers., • Provides welcome and orientation for the volunteers at the beginning of each volunteer shift., • Continuously mobilizes volunteers during their entire shift so that volunteers are engaged and productive., • Maintains and rotates food storage areas in a manner that is organized, maintains pars and keeps areas free of clutter., • Accurately records donations that stay at the kitchen facility for use in meal production, which includes weighing all donated items and recording on provided sheets., • Sends all excess food donations to Denver Rescue Mission’s warehouse daily per health department standards., • Follows practices of personal hygiene, food handling practices, and proper cleaning and sanitizing methods., • Daily maintains Denver Rescue Mission’s food safety policies, procedures, and required department logs., • Maintains proper food rotation and discards any unusable or unwholesome items immediately., • Standard uniform is a chef coat, long pants, and appropriate non-slip shoes., • As assigned, participates in weekly staff meetings and other staff related activities., • Follows all accepted and normal staff practices regarding sicknesses, reports, job-related problems, and supervision., • Participates in continuous improvement projects and trainings, utilizing Agile and Lean Methodologies and promoting departmental values., • Displays characteristics “humble, hungry and smart” as portrayed in Patrick Lencioni’s book, The Ideal Team Player., • Is willing to engage in projects to promote a culture of continuous improvement. Requirements: MINIMUM QUALIFICATIONS • Previous cooking and commercial kitchen experience required., • Must be able to lift and move at least 50 pounds., • Knowledge in food industry procedures and sanitation codes related to buffet type services., • Ability to cook in large and small quantities., • Possess an understanding of hospitality related to food services in front and back of house., • Solid Christian ethic with ability to work with people of diverse cultural, educational, and religious backgrounds., • ServSafe® certified or ability to fulfill certification within 90 days of hire., • Ability to obtain and maintain CPR certification within 90 days of hire date., • Willingness to work nights, weekends and holidays as assigned. THIS JOB WILL RUN THROUGH 03/20/2026 OR UNTIL THE POSITION IS FILLED Denver Rescue Mission is both an equal opportunity employer and a distinctly faith-based Christian organization. Denver Rescue Mission complies with applicable federal, state, and local employment laws, and strictly prohibits and does not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, national original or ancestry, ethnicity, sex, sexual orientation, gender identity, age, disability, citizenship, parental status, marital status, political ideology, or current or prospective service in the uniformed services. This policy applies to all terms, conditions, and privileges of employment including recruitment, employment, training, and promotion opportunities. Based upon Title VII of the Civil Rights Act of 1964, the Colorado Anti-Discrimination Act, and the U.S. Constitution, Denver Rescue Mission has the right to, and does, hire only candidates who agree with our Statement of Faith and align with our Christian mission.

Job DescriptionDescription: Oversee, coordinate & support all activities concerning back-of-the-house (BOH) operations & staff while upholding the ethos, ideals & “eleven commandments” of Edible Beats (EB) cultural foundation. Responsible for supporting a safe, welcoming and professional environment while ensuring teamwork that is focused on quality & consistency of products & service. Assume all duties of Kitchen Manager and Line/Prep Cooks in their absence. This position will help lead the opening of our upcoming restaurant and be part of building the kitchen program. This role will be crucial to establish the culture of excellence, creating menus, innovating flavors and ideas as well as collaborating with our Operations team. SALARY RANGE : $75,000- $85,000 Employee Benefits: • We offer a competitive benefits package to support you both in and out of work:, • Medical, Dental, and Vision insurance (after 60 days), • Life insurance, • 401(k) with a 4% safe harbor match (eligible after 1 year), • JOON wellness benefit, • ESOP (Employee Stock Ownership Plan) with share vesting based on tenure (see below), • Paid leave, • Employee discount, • Family meal provided during shiftsRequirements:, • Support the Executive Chef in the daily operations of the restaurant:, • Oversee labor and food cost for back of house, • Maintain the established EB culture, • Ensure write-ups are documented and distributed accordingly, • Assist with conducting reviews on a timely basis, • Lead by example in the kitchen and demand the same from all BOH staff., • Support the hiring, onboarding, and training of the opening kitchen team, • Help establish prep systems, pars, and operational standards to ensure a successful restaurant launch, • Organize and maintain the systems for recipes and costing, both Meez and R365 in a timely manner., • Update relevant prep lists and order guides to ensure proper production and ordering is taking place., • Assist with the pre-opening setup of the kitchen, including organization of stations, equipment, and storage systems, • Assist with menu development, costing, recipe writing and other administrative tasks regarding food specials as well as the seasonal changes of the menu., • Support the Executive Chef with all kitchen related repairs and maintenance., • Bridge the gap between the Executive Chef and the rest of the BOH management team., • Ensure that daily line taste and checks are happening prior to every service. Correct and coach when necessary., • Assist the Executive Chef with the distribution of all relevant information:, • Product Mix, • BEO, • Roster Report & Schedule, • Order Guides, • Prep Lists, • Communicate and contribute daily through shift notes and emails., • Execute and oversee high skilled food production:, • Butchery, • Sous Vide, • Food Specials, • Sauces, • Delegate effectively to all members of the BOH., • Identify items needed to utilize for staff meal; minimizing waste while increasing team morale., • Quality check all prepped products and ensure quality and rotation., • Ensure employee coverage by proactively managing the schedule., • Help maintain labor costs by monitoring overtime and making any necessary labor cuts based on the needs of the business., • Maintain a sanitary kitchen in accordance with EB internal standards as well as the health department. Oversee and execute the day to day cleanliness and detail cleaning projects as necessary., • Attend line-ups and communicate specials, issues, ice breakers in an informative and passionate manner., • Contribute and lead to the success of service. Run stations, expo, and cook food as needed., • Help with invoice inputting and ensuring that our vendors are paid in a timely manner., • Support and foster a healthy relationship with the Front of House, both managers and hourly staff., • Inspire the FoH with your food knowledge and give them the tools they need to be better salespeople and representatives of our cuisine., • Continue to push yourself to take on more responsibilities and learn and grow with the intent of becoming an executive chef. We are an Equal Opportunity Employer and do not discriminate based on race, color, religion, sex, national origin, age, disability, or any other protected status.

Job DescriptionJOB DESCRIPTION: A Kitchen Manager oversees all back-of-house operations, focusing on food quality, safety compliance, inventory management, and staff supervision. Key duties include hiring and training staff, scheduling shifts, ordering supplies, maintaining budgetary goals (food/labor costs), and ensuring adherence to health regulations. KITCHEN MANAGER DUTIES: • Responsible for the supervision of all kitchen personnel and preparation of all food. Supervises, coordinates, and participates in activities of cooks and other kitchen personnel. Must have knowledge of all formalities of cooking, as well as health and food safety regulations., • Responsible for all food and budgeting., • Directs the activities of the kitchen in accordance with specifications and procedures. Plans and schedules daily food production in relation to anticipated demand. Ensures food quality, portion control, and production cost control. Trains all kitchen personnel. Is responsible for controlling food inventory, maintenance of kitchen equipment, sanitation and housekeeping., • Plans meals by analyzing recipes; retrieving and ordering ingredients., • Prepares ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients; adding seasonings; verifying taste., • Completes meal preparation by grilling, sauting, roasting, frying, and broiling ingredients; verifying doneness and taste; assembling and refrigerating cold ingredients., • Presents meals by placing and arranging hot and cold elements using plates, dishes, bowls, and baskets., • Controls costs by adhering to recipes; following preparation standards., • Maintains a sanitary kitchen by adhering to state and local sanitation, storage, and refrigeration requirements and codes; cleaning equipment., • Maintains supplies inventory by checking stock; anticipating needs; placing and expediting orders; verifying receipt., • Keeps equipment operating by following operating instructions; troubleshooting breakdowns; performing preventive and cleaning maintenance; calling for repairs., • Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations., • Verbal Communication, Energy Level, Dependability, Productivity, Customer Service, Attendance, Confidentiality, Emotional Control, Flexibility, Handles Pressure, Able to Work in a Standing Position for Long Periods of Time, • 2 years of experience as a Kitchen Manager, Head Chef, or similar role in a restaurant., • Strong leadership, communication, and team management skills, • Deep understanding of food safety regulations (e.g., HACCP, ServeSafe) and culinary techniques, • Experience with restaurant management software and inventory systems.PAY:, • $25.00 - $26.00 per hourBENEFITS:, • Flexible scheduling: 8, 10, 12 hour days, nights, and weekends, • Discounts, • CO Sick Time, • Employee Assistance Program, • Full Time Benefits include, • Medical, Dental, Vision, and ancillary benefits for those who regularly work 30+ hours

Job Description Position: General Manager Compensation: $120,000–$135,000 base salary + bonus potential Schedule: Full-time | Service-driven schedule Benefits: Competitive benefits package including health coverage, paid time off, and performance-based incentives Role Summary: We are conducting a confidential search for an experienced and highly driven General Manager to lead a high-volume, upscale, chef-driven restaurant within a growing hospitality group. This role holds full ownership of restaurant operations, team performance, and guest experience, serving as the cultural and operational leader of the business. The General Manager will be responsible for maintaining exceptional standards while driving alignment, accountability, and performance across an established team. The ideal candidate is a hands-on, floor-driven leader who thrives in complex, high-revenue environments and brings a strong balance of operational discipline, team leadership, and hospitality excellence. What you bring to the table: • Proven success leading high-volume, upscale dining environments with significant revenue responsibility, • Strong ability to step into established teams and drive alignment, accountability, and performance, • Hands-on leadership style with a commanding floor presence and active engagement during service, • Deep operational expertise with a focus on systems, organization, and execution, • Experience managing and developing seasoned leadership teams, including delegation and performance management, • Strong financial acumen with ownership of P&L, labor management, and cost controls, • Ability to navigate complex operational challenges and adapt quickly in a fast-paced environment, • Clear, direct communication style with the ability to set expectations and hold teams accountable, • High level of ownership, accountability, and attention to detail Why you’ll love working here: • Opportunity to lead within a high-performing, chef-driven concept, • Competitive compensation with strong bonus potential, • Collaborative leadership environment with a focus on growth and development, • A culture that values accountability, operational excellence, and hospitality, • Opportunity to make a meaningful impact within a well-established, high-volume operation Required Work Experience: • Progressive leadership experience, including tenure as a General Manager in a high-volume, upscale restaurant environment, • Experience managing $10M+ in annual revenue, • Proven track record of leading large teams and driving operational performance, • Strong background in financial management, including P&L oversight and cost controls Preferred Work Experience: • Experience within steakhouse or comparable upscale dining concepts, • Background working within multi-unit or growth-oriented restaurant groups, • Experience stepping into established operations and elevating performance Personal Qualities: • High-energy leader with a passion for hospitality and guest experience, • Highly organized and detail-oriented with strong operational discipline, • Resilient and thrives in high-expectation, fast-paced environments, • Direct, transparent communicator with strong integrity and leadership presence, • Creative thinker who can contribute ideas while executing an established vision, • Strong sense of ownership with a no-nonsense, results-driven mindset

Job Description Position: General Manager Compensation: $120,000–$135,000 base salary + bonus potential Schedule: Full-time | Service-driven schedule Benefits: Competitive benefits package including health coverage, paid time off, and performance-based incentives Role Summary: We are conducting a confidential search for an experienced and highly driven General Manager to lead a high-volume, upscale, chef-driven restaurant within a growing hospitality group. This role holds full ownership of restaurant operations, team performance, and guest experience, serving as the cultural and operational leader of the business. The General Manager will be responsible for maintaining exceptional standards while driving alignment, accountability, and performance across an established team. The ideal candidate is a hands-on, floor-driven leader who thrives in complex, high-revenue environments and brings a strong balance of operational discipline, team leadership, and hospitality excellence. What you bring to the table: • Proven success leading high-volume, upscale dining environments with significant revenue responsibility, • Strong ability to step into established teams and drive alignment, accountability, and performance, • Hands-on leadership style with a commanding floor presence and active engagement during service, • Deep operational expertise with a focus on systems, organization, and execution, • Experience managing and developing seasoned leadership teams, including delegation and performance management, • Strong financial acumen with ownership of P&L, labor management, and cost controls, • Ability to navigate complex operational challenges and adapt quickly in a fast-paced environment, • Clear, direct communication style with the ability to set expectations and hold teams accountable, • High level of ownership, accountability, and attention to detail Why you’ll love working here: • Opportunity to lead within a high-performing, chef-driven concept, • Competitive compensation with strong bonus potential, • Collaborative leadership environment with a focus on growth and development, • A culture that values accountability, operational excellence, and hospitality, • Opportunity to make a meaningful impact within a well-established, high-volume operation Required Work Experience: • Progressive leadership experience, including tenure as a General Manager in a high-volume, upscale restaurant environment, • Experience managing $10M+ in annual revenue, • Proven track record of leading large teams and driving operational performance, • Strong background in financial management, including P&L oversight and cost controls Preferred Work Experience: • Experience within steakhouse or comparable upscale dining concepts, • Background working within multi-unit or growth-oriented restaurant groups, • Experience stepping into established operations and elevating performance Personal Qualities: • High-energy leader with a passion for hospitality and guest experience, • Highly organized and detail-oriented with strong operational discipline, • Resilient and thrives in high-expectation, fast-paced environments, • Direct, transparent communicator with strong integrity and leadership presence, • Creative thinker who can contribute ideas while executing an established vision, • Strong sense of ownership with a no-nonsense, results-driven mindset