Chef jobs in Colorado - Page 7

Job DescriptionGENERAL PURPOSE: The Dishwasher/Kitchen Assistant is responsible for washing, drying, stacking, organizing and the putting away of kitchen dishes and overall cleanliness of the dish room. In addition, dishwashers will assist in kitchen and dining hall, as needed for meal service, meal prep, and cleanliness. A primary function of this, and every other job at the camp, is to ensure that each member, guest and visitor receives the highest caliber of service. Pay Range: $18.00 - $20.00 Date: late May - early August (exact dates TBD) ESSENTIAL DUTIES & RESPONSIBILITIES ***(Employees are held accountable for all duties of this job) General Responsibilities: • Provides dishwashing services for up to 310 persons, up to 3 meals a day, according to kitchen procedures., • Maintains dish room, kitchen, dining hall sanitation & cleanliness and adheres to all proper food preparation according to state and local health department code requirements and departmental procedures., • Responsible for organization, cleanliness, sanitation and maintenance of the dishes, dish room and related machinery., • Assist with the maintenance and housekeeping of the kitchen, dining hall, and bathrooms; sweep and clean floors, walls, ceilings, toilets, sinks, etc., • Sort and remove trash. Clean garbage cans., • Restock kitchen/dish supplies; notify management when running low on inventory., • Washes hands frequently while working in the kitchen and in accordance with CDPHE health regulations. Kitchen Assistant Duties:, • Regularly sanitizes kitchen prep/food surfaces & sinks throughout the day; assists in daily deep cleaning of specific areas, e.g., counters, ovens, stoves, fridges, etc., • Keeps stock rooms, coolers, and freezers clean; Ensures that food supplies are rotated, and all perishables are labeled, dated, and stored properly, as directed., • Assists with unloading, inspection, and storage of raw ingredients and supplies, as directed., • Assists in inventory requests, as directed., • Help unload deliveries and store supplies. Restock supplies throughout the kitchen and dining hall as needed., • Participate in serving food and beverages, as directed., • Prepare beverages before meals, as directed., • Light prep cooking, as assigned: ensuring 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., • Ensures that CDPHE Food Regulations are being followed when assisting with food prep.Administrative Responsibilities:, • Reports any accidents or injuries to Cook/Chef, manager, or director., • Observes safety and security procedures; Reports potentially unsafe conditions; Uses equipment and materials properly., • Consistently reports to work on time as scheduled., • Responsible for timecard management., • 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., • Respects the confidential nature of all information pertaining to staff, volunteers, and girls., • 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., • Understands when to refer issues to Prep/Line Cook, Chef/Cook, Kitchen Manager, or Director and when to handle them personally., • Lives by the Girl Scout Promise and Law. All other duties as assigned. JOB QUALIFICATIONS Education and/or Formal Training • Preferred high school diploma or GED (or working toward these)., • Preferred dishwashing experience., • Must possess, or be willing to obtain, current SERV Safe Certification., • Must possess, or be willing to obtain, current First Aid/CPR certification.Experience, • Preferred experience in an industrial kitchen., • A preferred basic understanding of meal preparation for those with restricted diets and/or food allergies.Knowledge, Skills, and Abilities, • Proficient understanding of sanitation and regulations for workplace safety., • Basic understanding of nutrition guidelines, food handling techniques, preparation (including safe preparation of food for those with restricted diets and allergies) and cooking procedures., • Basic 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, preferred., • 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 15 years of age., • Must be able to pass a criminal background check acceptable to GSCO standards., • Must be able to work non-traditional hours including early mornings, evenings, and/or weekends. MATERIAL AND EQUIPMENT DIRECTLY USED, • This position regularly works with commercial dishwashers and other cleaning equipment., • This position occasionally works with standard kitchen equipment including, but not limited to: freezers, refrigerators, ovens, stove-tops, broilers, microwaves, blenders, mixers, slicers, food processors, and 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. CfoDEDTINm

Job Description Position Purpose & Summary The primary objectives of a PM pastry cook are production and plating of pastry products, desserts, and bakery items for the dinner service of Grandview. Coordinate the preparation of food according to standards set by the Executive Pastry Chef and is responsible for managing daily production and execution of all bakery/pastry items. Essential Functions: • Communicate all product needs to the executive pastry chef., • Coordinates production of all pastry, bakery, and dessert items., • Assist's executive Pastry chef with all specialty functions and holidays, along with plating desserts for restaurants, • Ensures all cuisine that is served is done so to the specifications of the Executive Pastry chef., • Ensures workstation is properly stocked using mis en place technique for banquets or the ala carte line., • Maintains a clean and sanitary workplace, special cleaning projects as assigned by the chefs., • Maintains proper order of all kitchen equipment and reports any deficiencies to the chefs or managers., • Establish cross-departmental channels of communication among teammates that are consistent and complete., • To engage as a positive member of the culinary team. Additional Duties and Responsibilities: • Communicate food and supply needs to the chefs, • Communicate with front of house on daily features service needs, • Report any equipment maintenance issues., • Practice teamwork always, • Uphold the Garden of the Gods Resort and Club's brand, culture, vision, mission, and values., • Be empowered to make things go right if they go wrong., • Give the guest/member a fond farewell., • Demonstrate a professional appearance and be attentive to what matters most., • Comply with company policies and procedures., • Observe and adhere to training and safety guidelines. Marginal Functions: • Perform other duties as assigned., • Problem solving information is clear but further investigation is needed to define problem may require modifying procedure to achieve desired results., • Interface positively with other departments, helping when needed., • Displays care for the use of equipment and maintain an organized and professional work environment. Position Requirements: • Minimum Knowledge & Skills: Position requires advanced knowledge of specialized or technical field or a through knowledge of practices and techniques of a professional pastry kitchen. Requires a full knowledge of policies and procedures, and the ability to determine the best course of action and explain that to the chef., • Open Schedule External and Internal Personal Contact: • Communications:, • Daily – Written and reading, line ups, • Weekly – weekly departmental meetings, • Occasionally – Participate in one-on-one coaching sessions., • Teamwork and Collaboration: This position requires continuous teamwork as well as internal and cross-departmental communication. Additional Licenses and/or Certifications Required: YES NO Valid Driver's License X CPR Certification X Food Protection Manager Certification X Food Handler Certification X Alcohol Server/Seller Certification X Position Analysis/Specifications: N/A (Not Applicable) OCCASIONAL FREQUENTLY Sitting X Standing X Walking X Bending Over X Crawling X Reaching X Crouching X Kneeling X Balancing X Pushing / Pulling X Lifting / Carrying: 10 lbs. or less X 11 to 25 lbs. X 26 to 50 lbs. X 51 to 70 lbs. X Manual Dexterity X Fine Motor Skills X Gross Motor Skills X Eye / Hand Coordination X Near Vision Far Vision Color Recognition X Hearing Environmental Factors: Environmental factors may include indoor setting with overhead lighting and comfortable ventilation. May occasionally be called upon to work in all areas of the property, both inside and outside, possibly in inclement weather. YES NO Working Outside X Working Inside X Working Alone X Working Closely with Others X Excessive Cold / Heat X Excessive Humidity / Dampness X Noise / Vibrations X Working Above Ground X Working Below Ground X Working with Chemicals / Detergents / Cleaners X Working Around Fumes / Smoke / Gas X Walking on Uneven Surfaces X Operating Motorized Equipment or Vehicles X Working Around/Near Machinery/Motorized Equipment X Climbing on Scaffolds or Ladders X Continuous use with a Computer and Keyboard X The Garden of the Gods Resort and Club offers a diverse, dynamic, and thriving environment that supports career development for all our team members. Job Posted by ApplicantPro

Job Description Join Zuma Vail as our Line Cook. Zuma Vail is opening soon, bringing our world-renowned contemporary Japanese dining experience to the heart of the mountains. We’re now hiring passionate, energetic professionals to join our opening team. Our Ideal candidate for this position will be responsible for overseeing a specific section of the kitchen and ensuring the consistent preparation and execution of high-quality dishes. You will collaborate closely with the kitchen team to uphold Zuma's standards of excellence and deliver an exceptional dining experience to our guests. If you have a love for modern Japanese cuisine and thrive in a dynamic, upscale environment, we want to meet you! Wednesday, April 8th | 9am-6pm (MST) Location: The Sebastian Hotel - 16 Vail Rd, Vail, CO 81657Google Map link: us on Wednesday, April 8th to learn more about our opportunities across all roles and meet the Zuma Vail team in person. How it works: • Interview slots available throughout the day (9am-6pm), • Confirm attendance to secure your slot; an invite will be sent with details Main Duties Your key responsibilities will include: • Prepare and cook a variety of Japanese-inspired dishes according to Zuma's recipes and standards, • Work efficiently on the hot line, grill, or other designated stations as assigned by the Head Chef or Sous Chef, • Execute all food orders with accuracy and consistency, ensuring timely delivery to guests, • Maintain a thorough working knowledge of recipes, ingredients, allergens, and food presentation, • Maintain cleanliness and organization of the kitchen, including workstations, equipment, and storage areas What We Look For Our ideal candidate embodies our values and the following: • A genuine love for culinary experiences & a passion for Japanese cuisine, • A natural team player who is at home working in sync with a large team, • Naturally friendly, customer-oriented, and skilled at creating memorable dining experiences, • Previous experience as a Line Cook or similar role in a high-volume restaurant environment, preferably with Japanese cuisine experience, • Strong knowledge of Japanese cooking techniques, ingredients, and flavors highly preferred, • Ability to work flexible hours, including evenings, weekends, and holidays, as required Benefits We offer incredible career growth, international opportunities, and the chance to contribute to a world-renowned brand, where every detail from the finest ingredients to our unrivalled atmosphere is crafted to perfection. As part of our team, you’ll enjoy: • World-Class training, designed to inspire and educate, • Global opportunities, experience hospitality around the globe with our five incredible brands, • Health Benefits: Comprehensive Medical, Dental, and Vision insurance to ensure your well-being, • Family Meals are shared daily, • Rewards & Recognition, we value our team and celebrate your contributions to our success with meaningful rewards and recognition, • Staff discount, enjoy exclusive discounts across the Azumi group, worldwide! Life at Zuma At Zuma, we're more than a restaurant – we're a vibrant community fuelled by the energy that flows from our Robata grills, guided by our core values: Honor the Mastery - we celebrate every detail, always striving for perfection – putting pride in everything we do Do Unto Others - we support each other to be at our best, treating every team member and guest with warmth and openness Embrace the Energy - we bring passion and positivity to everything we do Join Us We’re bringing a bold, new, and exceptional hospitality experience to the mountains, and we want you to be part of it! At Zuma, you’ll join a dynamic team, grow with a global brand, and be part of something truly special from day one. We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionWith over 59 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position OverviewThe Resident Chef plays a key role in inspiring customers throughout every stage of their culinary experience by leading engaging cooking classes, fostering an enthusiastic and knowledgeable team, and overseeing the success of the in-store culinary program. This role requires a blend of culinary talent, business acumen, and teaching skills to drive sales, enhance customer #bestincenter experience, and build a high-performing culinary team. Key ResponsibilitiesLeadership & Team Development· Recruit, develop and retain a high-performing team to meet the business needs of both culinary and retail.· Lead, coach, and inspire associates to exceed performance expectations and uphold a positive team culture· Conduct regular performance evaluations, provide feedback, and create development plans to support individual and team growth.Customer Experience & Brand Representation· Create a welcoming and inspiring environment that enhances customer loyalty.· Ensures an outstanding cooking class experience in every session by following provided recipes and game plans while holding employees accountable for quality and execution.· Work with store leadership to increase foot traffic and store engagement through cooking classes and private events.· Remain knowledgeable by staying up-to-date on products, utilizing available training, and seeking additional resources as needed.· Ensure exceptional customer experience by leading a customer-focused culture.· Oversees, addresses, and takes responsibility for all customer feedback related to the culinary program to maintain satisfaction and loyalty.Sales & Business Performance· Drive sales growth by developing and implementing strategies to enhance the culinary business.· Analyze key performance metrics daily and leverage insights to optimize store performance.· Ensure achievement of sales goals and financial targets through effective merchandising, marketing, and customer engagement.Operations & Compliance· Oversee daily store operations, ensuring compliance with company policies and procedures.· Ensure adherence to health, safety, and food sanitation regulations· Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses.· May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions.· Ensure store safety and cleanliness, addressing any maintenance needs promptly.· Maintains the accuracy and integrity of employee records, including but not limited to time and attendance data, food safety certifications, and personal information.· Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy.· Models and ensures all Sur La Table policies and standard operating procedures (SOPs) are communicated effectively to associates, maintained and consistently followed. Physical Requirements· Ability to communicate verbally and work cooperatively with associates and customers· Ability to remain standing for up to 5 hours at a time· Ability to move about the store coaching and directing associates and/or class participants while selling to customers· The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose.· Ability to grab, reach, push, pull, bend, stoop, kneel and crouch in order to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.· Ability to use hands to seize, hold, grasp, turn, or otherwise in order to chop, whisk, slice, stir, juice and/or demonstrate other techniques.· Ability to lift and/or move merchandise weighing up to 50 lbs.· Ability to ascend/descend ladders to retrieve and/or move merchandise· Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work· Workweeks are expected to be between 46 and 48 hours with the ability to have a flexible schedule, including nights, weekends, and holidays· Regular and predictable attendance with the flexibility to adjust class assignments based on demand, ensuring 6-8 classes are taught per week.· Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne Qualifications & Experience· Culinary degree of equivalent culinary technique driven experience considered in lieu of degree.· 1-2 years’ experience as a culinary instructor.· 3-4 years of progressively responsible kitchen management experience.· Valid Food Manager Certification.· Proven track record of achieving sales and motivating high performing sales teams while meeting operational goals.· Strong leadership skills with the ability to inspire, develop, and retain a high performing team.· Excellent communication, problem-solving, and decision-making abilities.· Passion for community engagement and providing exceptional customer experiences.· Proficiency in Microsoft Office Suite.This job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to . It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact . We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job DescriptionSalary: $58,000 + OT Work Hard. Play Hard. Live Fully in Crested Butte. Ready to take your hospitality career to new heights, literally? Join Elk Ave Hospitality in beautiful Crested Butte, Colorado, where a professional career path in hospitality meets the unmatched lifestyle of mountain living. We offer competitive compensation, employee housing opportunities, and thoughtfully structured schedules designed to support a strong work-life balance. Here, you can build a meaningful career while still having time to enjoy everything this incredible mountain community has to offer. Whether your passion is skiing first tracks, biking wildflower-lined trails, fishing alpine waters, or simply soaking in the beauty of the Rockies, this is your chance to create a life that blends professional growth with personal adventure. We are looking for motivated, team-oriented individuals who take pride in their work, value hospitality, and want to be part of something bigger. About Elk Ave Hospitality At Elk Ave Hospitality, we are proud to operate a growing family of restaurants and hospitality businesses in Crested Butte and the Gunnison Valley. Our collection of venues offers a wide range of guest experiences, from elevated dining to approachable everyday hospitality, all rooted in quality, consistency, and genuine care for our guests and our team. We believe hospitality can be both a craft and a career. With multiple venues, varied concepts, and opportunities for advancement, we are able to offer year-round employment, cross-training, and real pathways for growth. We are building a company for people who want to work hard, contribute to a strong team culture, and grow their skills over time. We are growing quickly and actively building career paths for people who want to develop their knowledge, expand their skills, and contribute to a strong hospitality culture. Our core values are Communication, Humility, Accountability, Integrity, and Respect. About Wooden Nickel Wooden Nickel is a historic part of the Crested Butte community and a long-standing fixture in the towns hospitality landscape. With deep local roots and a legacy that reflects the character of Crested Butte itself, Wooden Nickel carries a sense of familiarity, tradition, and mountain-town charm that has made it meaningful to generations of guests and locals alike. As part of Elk Ave Hospitality, Wooden Nickel continues that tradition by offering a guest experience grounded in warmth, consistency, and genuine service. It is a place where history, community, and hospitality come together. For team members, Wooden Nickel offers the opportunity to be part of a venue that is not only well known, but genuinely woven into the story of Crested Butte. Position Summary The Sous Chef plays a key leadership role in supporting daily back-of-house operations at Wooden Nickel. This position is responsible for helping lead kitchen execution, maintaining food quality and consistency, supporting team performance, and ensuring the kitchen is clean, organized, and set up for success. This role is ideal for a hands-on culinary professional who leads from the line, communicates clearly, and thrives in a fast-paced environment. The right candidate will bring urgency, professionalism, attention to detail, and a strong commitment to food quality, team development, and operational discipline. The Sous Chef reports to the Chef de Cuisine and Executive Chef. At times, this position may serve as the senior back-of-house leader on site and may be responsible for maintaining standard kitchen operations during service or assigned shifts. Benefits and Perks • Competitive compensation, • Health benefits, • Paid time off, • Employee housing opportunities, including access to top-tier affordable employee housing, • Opportunities for growth and advancement within Elk Ave Hospitality Culinary Leadership and Kitchen Execution • Help lead daily kitchen operations to ensure food is prepared and executed to company standards., • Support service by maintaining strong communication, urgency, and attention to detail throughout each shift., • Work all stations as needed and assist the team in delivering a smooth, efficient, and high-quality service., • Maintain consistency in food preparation, plating, and overall product execution., • Support the training, supervision, and development of cooks and stewards., • Lead by example through professionalism, accountability, consistency, and strong work ethic., • Help maintain a culture of discipline, teamwork, and respect within the kitchen., • Communicate clearly with culinary leadership and teammates to support operational success., • Support ordering, inventory, and product organization to maintain readiness and efficiency., • Help monitor product levels, proper storage, rotation, and waste awareness., • Assist in maintaining accurate inventory practices and cost-conscious kitchen habits., • Support prep planning, station organization, and kitchen readiness to ensure each shift is properly set up for success., • Ensure all kitchen areas remain clean, organized, sanitary, and in compliance with health and safety standards., • Maintain complete knowledge of proper food handling, sanitation procedures, and company policies., • Help oversee the cleanliness and care of kitchen equipment, storage areas, prep spaces, and production areas., • Ensure all food-related work areas meet company and health department standards at all times., • Prior culinary leadership experience required., • Strong organizational skills and the ability to manage multiple priorities in a fast-paced kitchen environment., • Excellent communication skills and the ability to lead, support, and develop a team., • Strong problem-solving ability and the confidence to respond effectively during service., • A hands-on leadership style with a willingness to work alongside the team wherever needed., • Ability to work all stations in a professional kitchen., • Strong understanding of kitchen systems, prep organization, and line execution., • Experience with restaurant inventory systems and ordering processes., • Familiarity with Craftable or similar inventory management software., • Comfort with scheduling, spreadsheets, and general office software, including Microsoft Office., • Experience with recipe management software and kitchen administrative systems., • Understanding of food cost controls, waste reduction, and operational organization., • Strong written and verbal communication skills in English., • Ability to communicate in Spanish is appreciated., • Must be able to stand and move continuously for extended periods of time., • Must be able to walk, bend, twist, stoop, stretch, climb, and lift throughout each shift., • Must be able to work efficiently in a crowded, fast-paced kitchen environment., • Must be capable of adjusting to changes in pace, priorities, and business volume., • Must be able to lift at least 30 pounds., • Must be able to work mornings, evenings, weekends, holidays, and extended hours as needed in a seasonal hospitality environment. Success in this position means creating a disciplined, organized, and well-supported kitchen environment where the team can perform at a high level and guests consistently receive a strong product. This person leads by example, lives the core values, supports the operation with urgency and professionalism, and helps ensure Wooden Nickel delivers food, execution, and teamwork that feel dependable, well-crafted, and true to the brand.

Job Description • We are hiring immediately for full time SOUS CHEF positions., • Location: Fort Lewis College - 1000 Rim Drive, Durango, CO 81301. Note: online applications accepted only., • Schedule: Full time schedule; days and hours may vary. More details upon interview., • Requirement: Prior management and culinary experience is required., • Perks: Parking, meals, PTO, sick time, health, dental, and vision!, • Pay Range: $24.00 per hour to $26.00 per hour. Fresh Ideas Management is a dynamic food service management company that believes good food is a powerful thing. Food brings people together and food creates memories. Fresh Ideas encourages creativity by creating fun working environments for our teams! Our diverse teams enjoy a workplace where creativity, openness and innovation flow free and new, Fresh Ideas are encouraged. Our team-members are excited about creating delicious, unique and engaging dining experiences for our guests. Fresh Ideas offers a full benefits package, flexible schedules that respect one of our core values, work life balance, and ongoing training and development opportunities. This, along with our rapid growth, means accelerated promotion opportunities for every motivated Fresh Ideas team member! The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off (FT), • Holiday Time Off (varies by site/state)(FT), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Colorado Paid Sick Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. Fresh Ideas maintains a drug-free workplace.

Job Description Join Zuma Vail as our Sous Chef. Zuma Vail is opening soon, bringing our world-renowned contemporary Japanese dining experience to the heart of the mountains. We’re now hiring passionate, energetic professionals to join our opening team. As a Zuma Sous Chef, you are responsible for supporting the Executive Chef and the Head Chef in all aspects of kitchen operations, including food preparation, menu development, staff supervision, and ensuring exceptional culinary experiences for our guests. You will collaborate closely with the culinary team to maintain high standards of quality, creativity, and efficiency in the kitchen. If you have a love for modern Japanese cuisine and thrive in a dynamic, upscale environment, we want to meet you! Wednesday, April 8th | 9am–6pm (MST) At Zuma Vail - 16 Vail Rd. Vail, CO 81657 (The Sebastian Hotel Vail Village) Google Map link: Join us on Wednesday, April 8th to learn more about our opportunities across all roles and meet the Zuma Vail team in person. How it works: • Interview slots available throughout the day (9am–6pm), • Confirm attendance to secure your slot; an invite will be sent with details Life at Zuma At Zuma, we're more than a restaurant – we're a vibrant community fuelled by the energy that flows from our Robata grills, guided by our core values: Honor the Mastery - we celebrate every detail, always striving for perfection – putting pride in everything we do Do Unto Others - we support each other to be at our best, treating every team member and guest with warmth and openness Embrace the Energy - we bring passion and positivity to everything we do Main Duties Your key responsibilities will include: • Oversee the day-to-day operations of the kitchen, including food preparation, cooking, and plating, to ensure consistency and adherence to quality standards, • Train and mentor kitchen staff, including line cooks, prep cooks, and other culinary team members, to maintain high levels of skill, productivity, and morale, • Supervise kitchen staff during service periods to ensure smooth and efficient operations, including proper timing of food production and delivery, • Manage inventory levels of food and kitchen supplies, and oversee ordering and receiving of ingredients and products, • Assist in scheduling kitchen staff, managing labor costs, and optimizing staffing levels to meet business demands, • Collaborate with the Executive Chef and Head Chef to develop seasonal menus, special promotions, and culinary events, and participate in menu tastings and evaluations, • Assist in budgeting and cost control measures, including monitoring food costs, portion control, and inventory management What We Look For Our ideal candidate embodies our values and the following: • A genuine love for culinary experiences & a passion for Japanese cuisine, • A natural team player who is at home working in sync with a large team, • Naturally friendly, customer-oriented, and skilled at creating memorable dining experiences, • 2+ years Sous Chef experience or senior culinary position in a high-volume restaurant or hospitality establishment, • Culinary degree or equivalent formal training preferred, • Must hold a valid health and safety certification as required by local regulations, • Ability to work flexible hours, including evenings, weekends, and holidays, as required Benefits We offer incredible career growth, international opportunities, and the chance to contribute to a world-renowned brand, where every detail from the finest ingredients to our unrivalled atmosphere is crafted to perfection. As part of our team, you’ll enjoy: • World-Class training, designed to inspire and educate, • Global opportunities, experience hospitality around the globe with our five incredible brands, • Health Benefits: Comprehensive Medical, Dental, and Vision insurance to ensure your well-being., • Family Meals are shared daily, • Rewards & Recognition, we value our team and celebrate your contributions to our success with meaningful rewards and recognition, • Staff discount, enjoy exclusive discounts across the Azumi group, worldwide! Our Commitment to Inclusivity We are an equal opportunities employer and welcome all applicants. If you require any assistance to make the recruitment process more accessible, please let one of our Talent Acquisition team know. Ready to create some magic? Join us and bring your talent to a team that’s elevating contemporary dining on a global stage. We use eVerify to confirm U.S. Employment eligibility.

Job Description Create Your Experience of a Lifetime! Come work and play in the mountains! Whether it’s your first-time seeing snow or you were born on the slopes, joining our team means discovering (or re-discovering!) a passion for the outdoors while building lifelong connections with teammates and guests from around the world. With 40+ resorts across 3 continents, you can join our team for a season or stay to build a career. From day one, you'll receive some of the highest compensation rates in the industry, free Epic pass(es) along with free ski and snowboard lessons, 40% retail discounts, the chance to grow through Epic Service - our leading training and development experience, and wellness benefits to fuel your success. Candidates for year-round positions are reviewed on a rolling basis. Applications will be accepted up to 90 days after the posting date, or until the position is filled (whichever is first). Job Benefits • Ski/Mountain Perks! Free passes for employees, employee discounted lift tickets for friends and family AND free ski lessons, • MORE employee discounts on lodging, food, gear, and mountain shuttles, • 401(k) Retirement Plan, • Employee Assistance Program, • Excellent training and professional development, • Referral Program Full Time roles are eligible for the above, plus: • Health Insurance; Medical Insurance, Dental Insurance, and Vision Insurance plans (for eligible seasonal employees after working 500 hours), • Free ski passes for dependents, • Critical Illness and Accident plans Job Summary: Service is the foundation of everything we stand for at Vail Resorts, and our Sous Chefs are no exception to this experience of a lifetime. Sous Chefs are an integral part of the culinary staff responsible for managing the kitchen alongside the Restaurant General Manager, promoting teamwork amongst staff, and maintaining food quality and safety to ensure an exceptional dining experience for our guests. Job Specifications: • Starting Wage: $58,461.98 - $65,358.10, • Employment Type: Year Round, • Shift Type: Full Time hours available, • Minimum Age: At least 18 years of age, • Housing Availability: Yes Job Responsibilities: • Assist GM in day-to-day operations of the restaurant and managing the culinary team including hiring, scheduling, training and developing teammates, managing performance including reviews, and succession planning, • Maintain standards for facility and food preparation, cleanliness, safety, and sanitation in accordance with applicable laws and regulations, • Assist with the development, production, and training of menu items, including station playbooks, line & food quality checks, • Participates in and/or conducts daily briefings with staff as well as weekly safety meetings, • Oversee and support inventory/warehouse and operations including shipping and receiving, inventory ordering and maintenance, product rotations and food waste reporting, • Resolve guest issues or complaints and hold staff accountable for Guest Experience (GX) scores, • Administrative duties as needed including managing budgets, payroll/scheduling, processing transfers and waste, • Other duties as assigned Job Requirements: • High School Diploma or GED equivalent required; Culinary degree or certification preferred, • ServSafe certification or regional equivalent required, • 3+ years of kitchen experience required, 1+ years of supervisory experience preferred, • Ability to stand and walk continuously throughout shift, lift and/or carry up to 50lbs, • Ability to work well with others in a fast-paced environment under pressure, • Ability to create a team environment and lead by example, • Must be able to communicate fluently in English; bilingual preferred The expected pay range is $58,461.98 - $65,358.10. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors. In completing this application, and when submitting related documentation, applicants may redact information that identifies their age, date of birth, and/or dates of attendance at or graduation from an educational institution. We follow all federal, state, and local laws including restrictions on child/minor labor. Minors hired into this position will not be asked or permitted to engage in any activities restricted to adult workers. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 513429 Reference Date: 02/13/2026 Job Code Function: Back of House

Job Description JOB DESCRIPTION – LINE COOK ABOUT DESTINATION HOSPITALITY Destination Hospitality exists to create best-in-class hospitality experiences in destination resort markets. We believe hospitality is more than service—it is an art form rooted in genuine human connection, obsessive attention to detail, and a deep sense of place. By thoughtfully curating food, drink, design, and service, we strive to ensure every guest leaves feeling welcomed, fulfilled, and genuinely better than before they arrived. Our culture is built on excellence in craft, unwavering hospitality, authenticity and integrity, community, empowerment and growth, and a shared sense of humor. Every role at Destination Hospitality plays a critical part in shaping unforgettable moments. We don’t just hire employees—we cultivate craftspeople, collaborators, and hospitality professionals who are passionate about excellence and growth. POSITION SUMMARY The Line Cook is a craft professional responsible for executing dishes with precision, consistency, and pride. This role exists to create an environment where every guest thinks, “This. This is the only place in the world I want to be eating right now.” Line Cooks ensure that every plate leaving the kitchen reflects Destination Hospitality’s standards for quality, flavor, presentation, and timing. Through disciplined preparation, strong communication, and commitment to technique, Line Cooks help transform ingredients into memorable experiences. CORE RESPONSIBILITIES Culinary Execution & Station Management • Arrive prepared and on time, in proper uniform, ready to execute service at a high level., • Set up and break down assigned station thoroughly and efficiently according to daily pars and service needs., • Execute all recipes with precision, consistency, and attention to detail., • Follow all portion standards, cooking methods, plating guidelines, and presentation expectations., • Maintain proper food temperatures by correctly operating ovens, grills, fryers, broilers, and other equipment., • Taste, test, and evaluate food throughout service to ensure quality and consistency., • Maintain clean, organized, and well-stocked stations at all times., • Complete all assigned prep lists accurately and efficiently., • Close kitchen stations according to checklist standards and support teammates in successful shutdown. JOB-SPECIFIC REQUIREMENTS Food Safety, Sanitation & Quality Control • Uphold all health department regulations and food safety standards., • Follow proper food handling, storage, labeling, and rotation procedures (FIFO)., • Monitor product freshness and quality; communicate concerns immediately., • Ensure food is held, stored, and served at safe and appropriate temperatures., • Maintain a clean, organized, and sanitary workstation throughout the shift. Team Communication & Service Flow • Communicate clearly and respectfully with the Chef, expo, and front-of-house team., • Work collaboratively with the kitchen team to ensure smooth and timely service execution., • Anticipate service needs and plan ahead for upcoming shifts by pulling stock and building prep lists., • Stay composed, focused, and solution-oriented during high-volume service., • Be open and receptive to coaching, feedback, and continuous improvement. Knowledge & Professional Development • Maintain a strong understanding of all menu items, ingredients, and preparation methods., • Understand allergens and dietary restrictions and follow proper modification procedures., • Participate in menu development discussions, feature execution, and culinary creativity when invited., • Commit to continuous improvement of knife skills, technique, efficiency, and culinary knowledge., • Attend all scheduled meetings and training sessions. Culture, Accountability & Professionalism • Embody Destination Hospitality’s Mission, Vision, and Core Values in daily conduct., • Contribute to a positive, productive, and respectful kitchen environment., • Maintain professionalism, urgency, and attention to detail at all times., • Take ownership of station performance and personal accountability for results., • Treat teammates with respect, authenticity, and integrity., • Perform additional duties as assigned to support the effective operation of the kitchen. COMPENSATION & BENEFITS Compensation: $20–$24 per hour DOE Benefits for All Employee Status (Seasonal, Part Time and Full Time) Dining Discount Privileges across the entire DH group: Dining Discounts = 50% Off for you and a plus 1 (Please confirm a reservation and/or visit during non-peak times) Lodging Discounts at The Carlin and Aurum Breck Condo = 25% Off Sick Pay Accruals – Per State Guidelines Employee Benefits Package for Full Time Year Round Team Members Only: • Health insurance eligibility: o Pre-tax health insurance benefit contribution of up to $125 per pay period (up to $3,250 annually) o Medical, dental, vision, and accident plans available • Paid Time Off: o Up to 40 hours PTO accrued per 2,080 hours worked o Paid sick leave per Colorado law • Tuition reimbursement: o Up to $1,000 per year for pre-approved, industry-related coursework WHY THIS ROLE MATTERS Line Cooks at Destination Hospitality are more than food preparers—they are craftspeople and experience creators. Every detail matters. Every plate represents the brand. Your precision, discipline, and pride in execution directly shape the guest’s experience. The consistency and care you bring to your station are foundational to delivering the exceptional hospitality that defines Destination Hospitality.

Job DescriptionBenefits: • 401(k), • Company parties, • Competitive salary, • Employee discounts, • Flexible schedule, • Free food & snacks, • Opportunity for advancement, • Flexible Scheduling, • Competitive Compensation, • Career Advancement Opportunities, • Paid time off, • 401k via payroll deduction Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills

Job Description Overview Job Title: Security Assistant Shift Manager Salary: $60,000 + Status: Full Time In addition, we are offering you a $600 referral bonus for every friend/family that you bring after you start. Luxury matched only by the sublime beauty of the Colorado Rockies awaits you in our all new ULTIMATE resort. Experience everything that surrounds our beautiful location in the heart of the Rocky Mountains, including world-class skiing, fishing and horseback riding. Epicurean adventures await at the all new restaurants inside Monarch Casino Resort Spa. The chef-driven menu at Monarch Chophouse features the finest steaks, seafood, and craft cocktails in four-star luxury. Indulge any time of the day at Twenty-Four 7 serving American and Asian fare. Light up your senses with exquisite flavors and cuisine from all corners of the globe at The Buffet. All new Bistro restaurant. Unwind from a long day in one of our multiple bars and lounges, with live music at our Cabaret bar every Monday and Tuesday. There are many great advantages to work in our restaurants: • Free Hot Meal per shift, • Non-smoking environment, • Subsidized transportation, • Working in and around the various restaurants and the casino floor, • Advancement opportunities Responsibilities • Dual jobs: at times will need to supervise other staff – other times serve as a regular security officer., • Conducts regular ID checks on the Monarch Black Hawk property to ensure all guests who are on property are at least 21 years of age., • Provide the highest level of Guest Service at all times., • Greet all guests, Team Members and vendors in a positive friendly manner., • Provide security and protection for guests, team members, property, and assets., • Handles all monetary transactions between Guest Services and Table Games/Slots when needed, • Maintains physical surveillance of the Monarch Black Hawk property., • Prepares detailed and accurate reports on any security or medical related incidents that occurs during scheduled shift., • Provides assistance with escorting when needed for Team Members and/or Guests., • Reacts promptly to disturbances where security is required., • Takes charge of and administers emergency first aid to injured or ill Guests and Team Members., • Conducts post-accident and suspicioned drug screens., • Familiarity with State Gaming ICMP’s, Rules, and Regulations a plus., • Takes appropriate action, when required, of individuals suspected of illegal activities., • Maintains liaison with outside agencies to facilitate the exchange of mutually beneficial information. Qualifications • Must be at least 21 years of age with a valid driver’s license and able to obtain and maintain a Colorado Support Gaming License., • Must have at least 6 months prior security or gaming experience., • Ability to provide exceptional guest service and strong verbal communication skills., • CPR and First Aid certification preferred (or able to achieve certification after hire)., • Strong currency handling skills, ability to process currency transactions accurately., • Intermediate computer knowledge and experience required., • Ability to use and wear an ear piece radio communication device., • Ability to speak and write English., • Ability to communicate information through spoken words and sentences that others will understand, • Ability to read and understand information and instructions presented in writing., • Must be able to stand for duration of shift., • Must be able to bend, stoop and continuously use hands., • Ability to push and pull up to 25lbs pounds and occasionally up to 45lbs., • Ability to work all shifts including weekends and holidays when needed., • Understanding and knowledge of Title 31 reporting. Full Time Team Members (30+ hours) will enjoy the following benefits and perks: • 2 Weeks PTO within your first year of employment, • 6 Observed Holidays and Holiday Pay, • Health Benefit Insurance Package after 90 days includes: medical, dental, vision, life insurance, short term disability, 401k with company match Part Time and Full Time Team Members (TMs) will enjoy the following benefits and perks: • 1 Free Hot Meal per shift and Unlimited Coffee, Tea, Soft Drinks, • Up to 48 hours of Sick Pay for Team Members Under 30 hrs per Week, • 80% Subsidized Bus Transportation Options – most GRAVE positions 100% Subsidized, • Free Covered Parking, • Education/Tuition/Certification Reimbursement (up to $6,000 per calendar year), • Wardrobe/Uniforms and Dry Cleaning Provided Free of Charge for most positions, • Career Development and Advancement Programs, • Team Member Anniversary Recognition (earn resort credit, vacation trips and more!), • Team Member Hotel, Retail, and Spa Discounts Don’t want to drive to Black Hawk? You don’t have to! Check out these casino bus routes at . As a Team Member of Monarch we subsidize your bus transportation from 80% up to 100%! An Equal Opportunity Employer: Monarch Casino Black Hawk does not discriminate on the basis of race, color, religion, national origin, sex, age, disability, genetic information or any other status protected by law or regulation. It is Monarch’s intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.

Job Description The Fox Hill Club is hiring for a Food & Beverage Manager. The position of Food & Beverage Manager is an management level position that manages all food-related areas including the Kitchen, Restaurant, Members Pub, Events, Cabana and On-Course Services and will be guided by the Club’s Mission Statement. We are committed to providing exceptional service. outstanding golf, recreation, social, and dining experiences in a family-friendly and welcoming environment for all Members and their guests and to becoming the premiere club in Northern Colorado. The position requires an experienced person who can provide leadership and work collaboratively with the Head Chef, Events Coordinator and Restaurant Manager to deliver Club experiences that exceed the expectations of Club members and guests and to ensure a successful and profitable outcome for ownership. The F&B Director must be able to work long hours and weekends. We are looking for a dedicated, creative food and beverage manager to join our team. The responsibilities of the food and beverage manager include managing food and beverage operations and standards, adhering to budgets, hiring and training food and beverage staff, and handling member complaints. Food and Beverage Manager Responsibilities: • Forecasting, planning, sourcing, and ordering food supplies for the kitchen, as well as beverages to stock the bar and fridges., • Building positive relationships with food and beverage vendors., • Adhering to the food and beverage budget., • Managing daily food and beverage operations for the Clubs, restaurant, events, beverage cart and pool cabana(seasonal), • Following food and safety regulations., • Maintaining positive member relationships, processing complaints, and responding to customer needs., • Hiring, training, and managing food and beverage staff., • develop weekly staffing plans for the restaurant, banquets, Club social events, cabana, and on-course services, ensuring that staffing levels are in line with budgets., • recruit, hire and train restaurant, event (banquet), and cabana staff., • back up restaurant, cabana, and event staff as needed., • order and inventory alcohol, mixers, restaurant and event supplies. − a career path in restaurant management and operations, − extensive managerial or equivalent supervisory experience, − a proven history of delivering high customer satisfaction, − an adequate understanding of accounting and finance, − proficient in POS systems and other organizational software − experience in the golf industry and a passion for the game is a bonus. Compensation: The compensation package will include an annual salary based on experience, daily meals, and the opportunity to golf when not on duty. We comply with the HFWA Sick Pay Requirements for all employees. Full Benefits package for all full-time employees to include Medical, Dental, Vision and other voluntary supplemental benefits, paid days off. Powered by JazzHR b2EFyBYRb2

Job Description Avanti F&B in Vail, CO, is in search of a resourceful leader with excellent skills and a deep-seated adoration for hospitality. We are on the lookout for someone passionate about joining an evolving, yet well-known group that provides ample career progression for the right person. The ideal candidate is someone who exudes tenacity, has plenty of energy, and is prepared to demonstrate a professional attitude while managing a high-volume bar and restaurant. Our perfect hire will round out a competent leadership team to oversee and manage day-to-day floor operations for multiple restaurants, leading a crew of more than sixty employees. Compensation: $65,000 - $75,000 yearly Responsibilities: • Foster a lively and collaborative work environment, • Oversee and manage daily operations on the floor, • Ensure the team is prepared for success each shift, • Assist in recruiting and training new team members, • Take charge during high-traffic shifts and support hourly team members, • Maintain a clean and well-kept establishment, • Establish strong relationships with first-time guests and regulars, • Supervise bar operations in a fast-paced, high-volume setting, • Drive sales through strategic upselling techniques, promoting specials, and ensuring menu knowledge across the team Qualifications: • Must thrive in a high-pressure environment, • Preferred, but not mandatory, 2+ years of Management Experience, • At least one year of bar/high-volume restaurant experience is required, • Strong organizational and communication skills are essential, • Knowledge of the Toast POS system is a plus, • Ability to handle unique cocktails, local beers, and a variety of spirits, • Capable of leading large and eclectic teams, • Demonstrated track record of cost control and identifying areas of improvement About Company Originally inspired by European markets and food truck roundups, we are a modern-day food hall. Our locations feature several different restaurant concepts under one roof. Our guests choose which concept they’d like to try, order at the counter or from the QR code at their table, and take a seat in our lounge, dining area, rooftop deck, or two large bars to enjoy their meal. In addition to our food, we offer a wide variety of inventive craft cocktails, a robust local and specialty beer list, and an approachable wine selection from multiple bars. With an eclectic mix of affordably priced, chef-inspired cuisines under one roof, we’re able to finally answer the age-old question, “Where should we go to eat?” We are contemporary yet unpretentious, with shared seating to enhance a sense of community. Our guests don’t just visit us for a drink or a meal - they visit us for an experience and the best party in town!

Job DescriptionCompany Description Visa is a world leader in payments technology, facilitating transactions between consumers, merchants, financial institutions and government entities across more than 200 countries and territories, dedicated to uplifting everyone, everywhere by being the best way to pay and be paid. At Visa, you'll have the opportunity to create impact at scale — tackling meaningful challenges, growing your skills and seeing your contributions impact lives around the world. Join Visa and do work that matters — to you, to your community, and to the world. Progress starts with you. Job Description As a Staff Software Engineer, you will be part of our Issuing Solutions Development team, helping to design, enhance, and build our next‑generation transaction service platform. The successful candidate will collaborate with the team to architect and develop REST‑based APIs and perform comprehensive unit and integration testing on newly created components. You will also assist in troubleshooting and resolving defects throughout the software development lifecycle. In this role, you will work closely with Development, Product Management, Project Management, and Quality Assurance teams, requiring strong communication skills and the ability to engage effectively with partners at all levels. Self‑direction and ownership are essential, as is the ability to thrive in a fast‑paced, customer‑focused environment that continuously adopts modern technologies, tools, and engineering best practices. Additionally, you will contribute to improving development processes, support performance and scalability initiatives, and help mentor junior engineers as needed. This is an excellent opportunity to influence key technical decisions and play a critical role in delivering reliable, high‑quality financial technology solutions. Essential Functions: • Architect, design, and develop API‑based backend applications in Java, leveraging the Spring ecosystem to deliver scalable, secure, and high‑performing services., • Lead the design, development, documentation, and implementation of new features, and drive enhancements, optimizations, and defect resolutions for existing software systems., • Champion TDD/BDD practices, creating comprehensive unit tests and guiding teams in adopting high‑quality, test‑first engineering standards., • Create and maintain high‑quality technical documentation, including system designs, API specifications, operational procedures, and deployment workflows., • Collaborate and influence across global and cross‑functional teams, providing technical leadership on architecture, implementation strategies, and production support issues., • Partner with Quality Assurance teams to define testing strategies, triage complex defects, and ensure high‑confidence delivery of software releases., • Provide technical leadership during development and testing phases, ensuring secure, stable, and performant delivery of mission‑critical applications., • Act as a senior contributor within the engineering team, working closely with product stakeholders, architects, QA, and management to align solutions with business and technical goals., • Identify strategic opportunities to improve engineering standards, development processes, and system performance, and drive adoption across teams., • Prepare and review design documents, evaluate solution alternatives, and make architectural recommendations aligned with enterprise standards and long‑term scalability., • Actively participate in Agile ceremonies, including stand‑ups, sprint planning, reviews, and retrospectives, and guide the team in following Agile best practices. Visa will accept applications for this role until at least January 19, 2026. Qualifications Basic Qualifications: 5+ years of relevant work experience with a Bachelor’s Degree or at least 2 years of work experience with an Advanced degree (e.g. Masters, MBA, JD, MD) or 0 years of work experience with a PhD, OR 8+ years of relevant work experience. Preferred Qualifications: Proven expertise architecting and developing real‑time, multithreaded Java systems that are fault‑tolerant, highly scalable, and capable of handling mission‑critical, high‑volume transaction throughput. Deep mastery of distributed systems architecture, including high availability, low‑latency processing, data consistency models, and event‑driven design. Strong command of SOA principles and Web Services technologies, including REST and SOAP, with experience establishing service contracts and API governance. Advanced experience with backend platforms and frameworks, including J2EE, JDBC, JMS, Spring, Hibernate, JMX, and MBeans, with the ability to guide best practices across teams. Expert-level knowledge of Agile engineering practices, including TDD, CI/CD, and DevOps tooling such as Git, Maven, Jenkins, Chef, Sonar, JUnit, and mock frameworks. Hands-on experience with NoSQL databases such as MongoDB, including performance optimization and schema design for large datasets. Contributions to open-source GenAI/Agentic AI projects. Demonstrated experience with Agentic AI systems, such as autonomous agents, tool‑using LLMs, or multi‑agent frameworks Exposure in Python and leading AI/ML frameworks Exceptional problem‑solving abilities and a strong passion for advancing new AI paradigms and scalable intelligent system architectures. Demonstrated ability to lead architecture efforts for enterprise-scale, distributed backend systems, influencing technical direction across multiple teams or domains. Strong OO design expertise and deep understanding of design patterns, with the ability to mentor engineers on scalable, maintainable design principles. Excellent communication and cross-functional leadership skills, including the ability to present complex technical concepts to engineering leaders, product partners, and stakeholders. Experience with container-based application deployment, including Docker, Kubernetes, or other application container technologies. Fluent in developing testable, maintainable code, including extensive experience with mocking frameworks and unit/integration testing patterns. Experience deploying solutions on virtualized or converged infrastructure environments, with familiarity in cloud or hybrid-cloud architectures. Experience with payment systems and/or credit card processing is a strong plus, especially in environments requiring PCI compliance and tight SLAs. Strong expertise in troubleshooting and diagnosing production issues, including JVM tuning, log analysis, thread/heap analysis, and incident response leadership. Deep experience with performance tuning and memory leak detection, particularly in high-volume, low-latency Java applications. Experience integrating with third‑party Web Services, including handling failure cases, resiliency patterns, and contract validation. Skills You Bring: Growth Mindset and Technical Curiosity: A passion for exploring emerging technologies, solving complex engineering problems, and driving innovation at global scale. Innovation and Boundary‑Pushing: Ability to challenge the status quo, think creatively, and develop solutions that go beyond conventional approaches. Strong Language Proficiency: Deep expertise in one or more modern programming languages (e.g., Java), with the ability to guide best practices across teams. Proven Builder Mentality: Extensive experience architecting, building, and deploying modern, scalable backend services and web applications with a strong emphasis on quality, reliability, and performance. Continuous Learner: Commitment to staying current with evolving tools and platforms—such as Kubernetes, Docker, and cloud‑native technologies—and applying them where appropriate. Collaborative Partner: Demonstrated success working closely with Product, QA, DevOps, Architecture, and Agile/Scrum teams to deliver high‑impact solutions and drive alignment across stakeholders. Visa will accept applications for this role until at least January 30, 2026. If this is posted we are still accepting applications. Additional Information Work Hours: Varies upon the needs of the department. Travel Requirements: This position requires travel 5-10% of the time. Mental/Physical Requirements: This position will be performed in an office setting. The position will require the incumbent to sit and stand at a desk, communicate in person and by telephone, frequently operate standard office equipment, such as telephones and computers. Visa is an EEO Employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. Visa will also consider for employment qualified applicants with criminal histories in a manner consistent with EEOC guidelines and applicable local law. Visa will consider for employment qualified applicants with criminal histories in a manner consistent with applicable local law, including the requirements of Article 49 of the San Francisco Police Code. U.S. APPLICANTS ONLY: The estimated salary range for this position is 124,300.00 to 198,600.00 USD per year, which may include potential sales incentive payments (if applicable). Salary may vary depending on job-related factors which may include knowledge, skills, experience, and location. In addition, this position may be eligible for bonus and equity. Visa has a comprehensive benefits package for which this position may be eligible that includes Medical, Dental, Vision, 401 (k), FSA/HSA, Life Insurance, Paid Time Off, and Wellness Program.

Job DescriptionJob Summary We are seeking a Pasta Maker to join our team! In this role, you will prepare a variety of desserts, pastries, and other sweets. The ideal candidate has previous bakery experience and a passion for developing innovative desserts. If you are creative, hardworking, and want to share your tasty creations with customers, wed like to hear from you! Benefits/Perks Competitive wage and room for increases Fun and Energetic Environment Ongoing training and culinary knowledge Employee Discount (25% off) Responsibilities: • Prepare a variety of Fresh Pasta cuts, Ravioli Recipes, and Extruded Shapes, • Develop new and innovative recipes, • Clean and sanitize equipment and prep areas, • Prepare custom orders, • Track, maintain, and order inventory as necessary Qualifications:, • Previous experience with pasta making or as a baker, chef, or similar role is preferred, • Ability to use professional-grade kitchen appliances and equipment, • Knowledge of food safety practices, • Ability to thrive working on your own, • Strong organizational and time-management skills

Job Description About The Club: The Country Club at Castle Pines is a private club that is perched at nearly 7,000 feet and boasts an exceptional Colorado country club lifestyle just minutes south of Denver. We are the premier private country club in the region located inside The Village at Castle Pines community. Our Signature Jack Nicklaus golf course weaves seamlessly into the Rocky Mountain landscape and provides its members with an unmatched golf experience, amidst incredible wildlife, rugged terrain, and breathtaking mountain views. The recent $25 million expansion project brings stylish new dining and social features to the clubhouse, as well as cliff side amenities to include an infinity edge pool, fitness, and racket sports. About the Role: The Houseman/Day Porter is responsible for ensuring the cleanliness and organization of the Clubhouse, Pool, and all outside service areas or amenities. The Houseman/Day Porter provides support to maintenance, banquet operations, food & beverage operations, and valet operations by performing tasks such as sweeping, mopping, vacuuming, dusting, polishing, putting away orders, breaking down boxes, parking cars, and performing light repair jobs and painting touch ups. They are also responsible for removing trash from public areas, and replenishing supplies and amenities in all bathrooms and locker rooms. The Houseman assists with the setup and breakdown of events and meetings and helps to maintain the facility's appearance and functionality. Job Duties and Responsibilities: • Performs opening and mid-shift tasks to ready appearance and amenities of the Clubhouse, ASV, and outside areas, such as emptying trash receptacles, cleaning windows, polishing door brass, restocking bathroom supplies, or mopping floors., • Reviews BEO sheets daily with Event Manger and/or Food & Beverage management teams for accuracy and any changes. Checks throughout shift for updates and transport and readies all banquet supplies such as propane tanks, grills, canopies, or tables/chairs., • Check the furniture and lamps to ensure that all are in good working condition, and/or identify light bulbs that need to be changed., • Ensures that public space such as the Lobby and Dining Room is in appropriate condition: all lights working, no broken chairs, scuff marks on doors or walls., • Assists valet operations at peak times for outstanding member service., • Breaks down boxes, assists with food and beverage deliveries in a timely manner, and ensures all trash receptacles and bathrooms are stocked with supplies, clean, and organized., • Handles any guest complaints and alerts Event Manger and/or Food & Beverage management teams immediately., • Regular work requires a great deal of sitting, standing, lifting, bending and stretching., • Must be able to stand for a minimum of 10 hours at a given time., • Ability to prioritize, organize and follow through on direction and tasks assigned., • Ability to focus on attention to details and work in a timely manner to complete tasks., • Ability to exert physical effort in the transportation and placement of tables, chairs, dance floor, podium, PA system, chafing dishes and any other equipment used., • Ability to lift and carry up to 40 lbs. The Country Club at Castle Pines strives to be an employer of choice. We offer a great team environment that WORKS HARD and PLAYS EVEN HARD! As part of our team, you will be invited to participate in: • Employee Golf Privileges, • Discounts on Merchandise/Apparel in the Golf Shop, • Manger and Employee Outings, • Chef Prepared Shift Meals, • Birthday and Anniversary Recognition, Inclusive of Gift Cards, • Scholarship Fund Awarding 31 Employees over $80,000 in Funding in 2024, • Ongoing Country Club/Hospitality Training & Employee Development, • Matching 401(k) with up to a 4% Employer Match, • Holiday Pay for Easter, Memorial Day, 4th of July, Labor Day & Thanksgiving Thank you for your interest and we look forward to hearing from you! It is the policy of CCCP to provide equal employment opportunity (EEO) to all persons regardless of age, color, national origin, citizenship status, physical or mental disability, race, religion, creed, gender, sex, sexual orientation, gender identity and/or expression, genetic information, marital status, status with regard to public assistance, veteran status, or any other characteristic protected by federal, state or local law. Job Type: Full-time Salary: $20-25/Hour BOE Benefits: • 401(k), • 401(k) matching, • Employee assistance program, • Employee discount, • Paid time off, • Referral program, • Day and night availability necessary, • Must be available most Holidays (We are closed Christmas and New Years Day)

Job DescriptionCompany Description The Auberge Residences at Element 52 are situated slopeside in the spectacular mountain destination of Telluride, Colorado. Located within walking distance to town, 33 luxurious two- to five-bedroom accommodations are nestled along the scenic San Miguel River and feature direct ski-in/ski-out access. Alpine amenities include a luxury fitness center, spa services, two outdoor soaking pools, a ski concierge, a private club room for apres ski, a year-round resident concierge, and private chef arrangements. Residences boast high-end kitchen appliances, large outdoor terraces, and access to a private ski lift. The targeted compensation rate for this full time year round, non-exempt position is $24.00-$28.00/hr. The position offers a competitive compensation package presented by Auberge Resorts Collection. This can be a hybrid or remote position (must reside in Colorado). Job Description This position will be mainly focused on managing and processing accounts payable for two entities (ARCO/E52 HOA). The workload for this position is heavy in the first half of the month. * Invoice Processing: * Assist in the accurate and timely processing of invoices, ensuring proper coding and adherence to established policies. * Collaborate with vendors and internal departments to address invoice-related inquiries. * Expense Management: * Uploading and coding invoices via ramp * Review and process employee expense reports, verifying compliance with company policies. * Facilitate the timely reimbursement of employee expenses * General Ledger Support: * Support the maintenance of the general ledger by recording journal entries and ensuring accurate financial data. * Reconcile accounts and investigate and resolve discrepancies as needed. * Working with the Front Office Manager to verify the posting of guest related expenses in Opera. * Any additional tasks to support the Assistant Director of finance during the end-of month process. * Financial Reporting: * Assist in the preparation of financial reports and statements for management review. * Provide necessary data and support for budgeting and forecasting activities. * Audit Assistance: * Support internal and external audit processes by providing documentation and responding to inquiries. * Ensure compliance with audit requirements and implement recommended improvements. * Record Keeping: * Maintain organized and up-to-date records of financial transactions and documents. * Assist in the development and implementation of efficient filing systems. * Maintaining vendor records such as W-9s, 1099s and Certificates of Insurance. * HOA: * Creating and sending monthly Owner Rental Statements. * Maintaining Residential Owner Database and required documentation including Certificates of Insurance and Rental Management Agreements. Qualifications Required Skills/Experience: * Excel/Google Sheets * Accounts Payable * Attention to detail * Excellent organizational skills * Task oriented Preferred Skills/Experience: * Associates degree in Accounting, Finance, or a related field. * Previous experience in accounting or finance, preferably within the hotel industry. * Proficient in Microsoft Excel and accounting software; experience with Ramp Quickbooks, Asana, and Opera is a plus * Strong organizational and multitasking skills. * Detail-oriented with excellent communication and interpersonal abilities. Additional Information About Auberge Collection Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. For more information: auberge.com Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge About Friedkin Friedkin is a privately held family of global brands spanning automotive, entertainment, hospitality, investments, and sports. Founded in 1969 and headquartered in Houston, Texas, the company is led by Chief Executive Dan Friedkin, and united by a mission to build breakthrough brands that redefine the status quo. The Friedkin portfolio includes Gulf States Toyota, 30WEST, Accelerated Solutions Group, AS Roma, Ascent Automotive Group, Auberge Collection, Congaree, Copilot Capital, Diamond Creek, Everton Football Club, GSFSGroup, Imperative Entertainment, Legendary Expeditions, NEON, Northside Lexus, Pursuit Sports, The Friedkin Group International, USAL and Westside Lexus. For more information, please visit Auberge Resorts Colorado LLC is an Equal Opportunity Employer, M/F/D/V. Auberge Resorts Colorado LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Auberge Resorts Colorado LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Job Description Location Description: Manor Vail Lodge is one of Vail's original and iconic properties. With studio, one, two and three-bedroom condominiums plus luxury penthouses, Manor Vail Lodge is a full-service condominium property that features all the amenities of a full-service hotel, including two outdoor heated swimming pools, four hot tubs, spa, fitness center, The Fitz Bar and Ridge + River restaurant. Located steps from Vail Village, Golden Peak ski area, Betty Ford Alpine Gardens, and the Ford Amphitheater, Manor Vail Lodge is the complete package for Vail lodging. Manor Vail Lodge is managed by Mountain Mastery Management Inc. Overview: The Lead Cook works with the Executive Chef and Sous Chef to ensure that the afternoon/evening crew function seamlessly as a team in the consistent delivery of excellent food that meets the specifications and quality requirements. The Lead Line Cook acts as a kitchen supervisor at all times, co-leading the kitchen when the Chef is present and assuming responsibility for all aspects of kitchen operations in the Chef’s absence. Benefits available: Colorado sick/leave, other discounts, parking immediately & holiday pay & Retirement Benefits with a company match program after 90 days. Summer Housing may be available. We plan to fill the position by April 30, 2026, for a summer start date, and earns between $27-$28.50/hr. Full Time Seasonal initially. Potential to be full time regular with benefits in the future. Summary: Work with the Executive Chef and Sous Chef to ensure that the lunch and evening crew function seamlessly as a team in the consistent delivery of excellent food that meets the specifications and quality requirements. The Lead Line Cook acts as a kitchen supervisor at all times, co-leading the kitchen when the Chef is present and assuming responsibility for all aspects of kitchen operations in the Chef’s absence. The Lead Line Cook will also assist with Banquets in the year planning, preparing and executing banquet and catered food service operations. Essential Duties and Responsibilities include the following. Other duties may be assigned. Controls overall quality, consistency, preparation and presentation of all products served to the customer. Monitors and controls costs of kitchen operations, including food usage, portion control, labor costs and kitchen supplies. Receives goods and verifies weight, quality, counts, size and pricing against invoice. Responsible for removing items from shipping boxes, storing them in the appropriate containers with date and product description. Ensure that all items are dated. Ensures maintenance of kitchen-department sanitary standards in compliance with federal, state and local law and Company specifications. Assists Chef in implementation of corrective actions in response to Guest Reports. Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed. Gives instructions to cooking personnel in fine points of cooking. Cooks and carves meat, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions. Assumes responsibility for kitchen in the absence of Executive Chef and Sous Chef. Stay current with trends by utilizing industry books, magazines and multimedia avenues. Work in a cooperative work environment, which focuses on trusting relationships, ethics, dignity, maximum productivity and team member morale. Plan, prepare, and execute menus for banquets and events in coordination with the Executive Chef and Events team Lead, train, and supervise kitchen and banquet staff including task delegation. Coordinate food production timelines for banquets to ensure prompt service for all events. Maintain strict adherence to food safety, sanitation, and hygiene standards (HACCP, local regulations) Help monitor food costs, minimize waste, and assist with inventory and ordering Collaborate with Sales, Events, and Banquet Operations to accommodate special requests and dietary restrictions Ensure proper use, care, and maintenance of the kitchen equipment Assist in menu development, tastings, and special event concepts Maintain a clean, organized, and efficient kitchen environment Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education/Experience: One to two years related experience and/or training; or equivalent combination of education and experience Reasoning Ability: Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Supervisory Responsibilities: Directly supervises three employees in the Kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is regularly exposed to work near moving mechanical parts. The employee is occasionally exposed to wet or humid conditions (non-weather);work in high, precarious places; fumes or airborne particles; toxic or caustic chemicals; outdoor weather conditions; extreme cold (non-weather);extreme heat (non-weather);risk of electrical shock and vibration. The noise level in the work environment is usually moderate. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk; climb or balance and stoop, kneel, crouch, or crawl. The employee is occasionally required to sit. The employee must regularly lift and /or move up to 50 pounds. Specific vision abilities required by this job include Close vision, Distance vision, Peripheral vision, Depth perception and Ability to adjust focus. While performing the duties of this Job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk; climb or balance and stoop, kneel, crouch, or crawl. The employee is occasionally required to sit. The employee must regularly lift and /or move up to 50 pounds. Specific vision abilities required by this job include Close vision, Distance vision, Peripheral vision, Depth perception and Ability to adjust focus.

Job Description Create Your Experience of a Lifetime! Come work and play in the mountains! Whether it’s your first-time seeing snow or you were born on the slopes, joining our team means discovering (or re-discovering!) a passion for the outdoors while building lifelong connections with teammates and guests from around the world. With 40+ resorts across 3 continents, you can join our team for a season or stay to build a career. From day one, you'll receive some of the highest compensation rates in the industry, free pass(es) along with free ski and snowboard lessons, 40% retail discounts, the chance to grow through Epic Service - our leading training and development experience, and wellness benefits to fuel your success. Hiring for our seasonal positions occurs on a rolling basis. Applications will be accepted until December 15th or until the positions are filled (whichever is first). Employee Benefits • Ski/Mountain Perks! Free passes for employees, employee discounted lift tickets for friends and family AND free ski lessons, • MORE employee discounts on lodging, food, gear, and mountain shuttles, • 401(k) Retirement Plan, • Employee Assistance Program, • Excellent training and professional development, • Referral Program To Learn More, please review the Benefits Eligibility Summary Job Summary: Service is this foundation of everything we stand for at Vail Resorts and our Cooks are no exception to this experience of a lifetime. Cooks are an integral part of the culinary staff responsible for assisting the kitchen alongside the Chef, promoting teamwork amongst staff, maintaining food quality and safety to ensure an exceptional dining experience for our guests. Job Specifications: * Starting Wage: $23.00/hr - $26.53/hr * Employment Type: Winter Seasonal 2025/2026 * Shift Type: Full Time hours available * Housing Availability: Yes Job Responsibilities: * Understand the use and operation of kitchen equipment, tools and accessories for use and to train other kitchen staff * Adhere to and enforce applicable standards for facility and food preparation, cleanliness, and sanitation to ensure a high-quality work environment and guest experience. * Maintain knowledge of current menu items and their ingredients * Prep ingredients and maintain par levels for demand to minimize waste. * Maintain inventory of ingredients using a first in first out method and monitor food waste for reporting * Other duties as assigned Job Requirements: * Culinary degree or certification preferred * 1-2 years of relevant work experience; supervisory kitchen experience preferred. * Strong knowledge of cooking techniques, practices and food safety; ServSafe certifications a plus * Ability to stand and walk continuously for extended periods of time * Ability to lift and carry up to 50lbs. * Ability to work well and communicate with others in a fast-paced environment under pressure * Must be able to communicate fluently in English The expected pay range is $23.00/hr - $26.53/hr. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors. In completing this application, and when submitting related documentation, applicants may redact information that identifies their age, date of birth, and/or dates of attendance at or graduation from an educational institution. We follow all federal, state, and local laws including restrictions on child/minor labor. Minors hired into this position will not be asked or permitted to engage in any activities restricted to adult workers. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 509858 Reference Date: 07/17/2025 Job Code Function: Back of House

Job Description Position Summary Effectively, efficiently and professionally prepare all food items on the menu, daily specials and special event menus with careful attention to details and established rules of preparation. General Duties and Responsibilities • Perform food preparation at the highest-level abiding by establish rule for food-safe handling., • Maintain consistency with food preparation., • Control all food order tickets., • Prepare, with direction of the Club Chef/Sous Chef/Lead Line Cook, daily food prep, special event food prep and daily employee meals., • Stock, maintain, clean, and service all working food stations in the kitchen., • Maintain order, cleanliness, and security of Clubhouse food storage areas., • Maintain a high level of cleanliness in work areas., • Spring cleaning, end of season closing, etc., • At least 2 years food preparation experience., • Must have extensive creativity with food product., • Must have ability to prepare menu items within a timely manner., • Must have an "on the spot" problem solving attitude., • Requires proficiency in the use of all kitchen equipment, phones, and dishwasher.

Job Description Job Description Unbridled Hospitality Group, a dynamic full-service hospitality company encompassing two distinctive restaurants, three vibrant bars, a historic boutique hotel, and exciting future ventures, all rooted in the core values of character, change, credibility, and community, dedicated to reigniting the spirit of hospitality along Main Street in Cañon City, Colorado. Overview: Unbridled Hospitality Group is seeking a passionate and skilled Sous Chef to join our culinary team in delivering exceptional dining experiences across our diverse venues in Cañon City, CO. This role is pivotal in upholding our commitment to high-quality cuisine, innovative menu offerings, and outstanding guest satisfaction in a fast-paced, community-driven environment. The ideal candidate will be a proactive leader with advanced culinary expertise, strong organizational skills, and a dedication to mentoring kitchen staff while maintaining operational excellence. Key Responsibilities: • Inventory Input and Control: Oversee inventory management across multiple venues, including ordering, receiving, and tracking stock to minimize waste and ensure cost efficiency. Implement robust systems for inventory audits and stock rotation to support Unbridled Hospitality Group’s operational goals., • Menu Costing: Collaborate with the Executive Chef to develop and cost menus for our restaurants and bars, ensuring profitability while aligning with our commitment to quality and innovation. Analyze food costs and adjust recipes to meet budgetary targets without compromising flavor or presentation., • Culinary Execution with Superior Knife Skills: Demonstrate advanced knife skills to prepare high-quality dishes with precision and consistency, contributing to the diverse and creative menus across our venues. Ensure adherence to recipes and presentation standards that reflect Unbridled Hospitality Group’s unique dining experience., • Training and People Management: Lead, train, and mentor kitchen staff across multiple locations, fostering a cohesive and high-performing team. Provide hands-on training in culinary techniques, safety protocols, and operational standards to uphold our core values of character and community., • Food Safety Compliance: Maintain a current ServeSafe Certification and ensure all kitchen operations comply with food safety regulations and best practices. Conduct regular inspections and enforce strict sanitation standards to guarantee a safe dining experience for guests., • Assist in daily kitchen operations, including food preparation, plating, and quality control, while stepping into a leadership role in the absence of the Executive Chef., • Contribute to menu planning and recipe development, incorporating seasonal ingredients and accommodating dietary restrictions to meet guest needs., • Support a fast-paced service environment, ensuring timely delivery of high-quality meals across our restaurants and bars.Qualifications:, • 3-5 Years of Previous Kitchen Management Experience: Proven leadership in a supervisory role within a high-volume kitchen, with a track record of managing teams and driving operational success in a restaurant or hospitality setting., • Must Have ServeSafe Certification: Current certification and a strong understanding of food safety regulations and best practices., • Exceptional knife skills and culinary expertise, with a focus on precision and creativity in preparing diverse menu items. Knife and culinary skills will be assessed during the hiring process., • Strong organizational skills with demonstrated experience in inventory control and menu costing to ensure operational efficiency and profitability., • Excellent leadership and communication skills, with a passion for training and people management to build a collaborative and motivated kitchen team., • Ability to thrive in a fast-paced, multi-venue environment, aligning with Unbridled Hospitality Group’s dynamic and community-focused culture., • Flexibility to work various shifts, including evenings, weekends, and holidays, to support our year-round operations., • Culinary degree or equivalent professional experience preferred., • Experience in a hospitality group with multiple dining concepts and a focus on craft cocktails is a plus.Why Join Unbridled Hospitality Group?, • Competitive salary range of $55,000 - $60,000 with opportunities for career growth within our expanding hospitality portfolio., • Be part of a dynamic, community-driven company dedicated to reigniting hospitality along Main Street in Cañon City, CO., • Work in a vibrant environment across our restaurants, bars, and historic boutique hotel, with a focus on quality, creativity, and guest satisfaction. qLkY5yJLNS

Job Description • We are hiring immediately for a full time PREP COOK position., • Location: Charis Bible College - 800 Gospel Truth Way, Woodland Park, CO 80863. Note: online applications accepted only., • Schedule: Full time schedule; Sunday through Thursday, hours may vary. More details upon interview., • Pay Range: $21.00 per hour to $23.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1515272. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world’s most respected successful corporations, including many of the Fortune 500. Job Summary Summary: Prepares food and serves customers in accordance with applicable federal, state and local standards, guidelines and regulations. Essential Duties and Responsibilities: • Obtains daily production schedule and preparation requirements from the Chef., • Prepares items on production sheets following established quantities and recipes., • Completes and follows daily production worksheets and waste log sheets. Tastes completed meals to ensure quality., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy. Follows HACCP guidelines., • Completes all required documentation, reports, logs as required., • Complies with federal, state and local health and sanitation regulations and department sanitation procedures., • Takes orders from customer and prepare items requiring short preparation time., • Serves customers in an efficient and friendly manner., • Completes orders from steam tables and grill and serves customers at multiple stations., • Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy., • Follows HACCP guidelines to ensure quality and safety of food supply., • Resolves customer concerns. Full-time and part-time positions offer the following benefits to associates: Paid Time Off, Colorado Paid Sick Leave, Holidays Off, Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. Eurest maintains a drug-free workplace. Req ID: 1515272 [[req_classification]]

Job Description We’re seeking an Executive Chef to lead a high-end, Southeast Asian dining concept in Cherry Creek. This is a hands-on leadership role for a chef who understands the depth, technique, and cultural integrity of Southeast Asian cuisine—not just surface-level exposure. What You’ll Own • Full kitchen leadership across execution, staffing, and standards, • Menu integrity rooted in authentic Southeast Asian flavors and techniques, • Hiring, training, and developing a high-performing BOH team, • Food cost, labor, and inventory management with full P&L accountability, • Consistent delivery of a refined, upscale guest experience, • Maintaining quality, consistency, and speed in a high-volume environment Must-Have Qualifications (Non-Negotiable) • Proven Executive Chef experience in upscale or polished casual dining, • Deep expertise in Southeast Asian cuisine (Vietnamese, Thai, French-Vietnamese, etc.), • Not limited to sushi or pan-Asian exposure, • Strong command of flavor profiles, ingredients, and traditional techniques, • Demonstrated ownership of food cost, labor, and kitchen financials, • Track record of building and leading stable, high-performing teams, • Ability to operate at high volume without compromising quality What We’re Looking For • A chef who respects authenticity and cultural nuance, • Hands-on leader—not an office-based operator, • Detail-oriented with high standards for execution and presentation, • Calm, structured leadership style in a fast-paced environment, • Long-term mindset with stable career progression Compensation • $100,000 – $110,000 base salary (based on experience), • Performance-based incentives, • Growth opportunity within a premium hospitality group

Job DescriptionPOSITION OBJECTIVE We are seeking a dedicated Assistant Pastry Chef committed to excellence and mastery of their craft. This role focuses on the precise and consistent production of high-quality pastries and desserts while supporting daily operations, assisting in leading the pastry team, and strengthening managerial and leadership capabilities. Working closely alongside Pastry Chef Sara Figueiredo, you will gain hands-on experience in refined techniques, organization, creative execution, menu development and leadership skills. Your discipline, professionalism, and drive for growth will be matched by our commitment to mentorship and long-term professional development. ESSENTIAL JOB FUNCTIONS • Lead daily pastry production, ensuring consistent execution, quality, and presentation across all outlets and banquet operations., • Maintain open availability, including early mornings, evenings, weekends, and holidays, in alignment with business demands., • Taste and evaluate products regularly to uphold flavor, texture, and quality standards., • Develop, organize, and prioritize daily prep lists in accordance with operational needs and production timelines., • Supervise, mentor, and support Pastry Cooks; confidently lead the department in the absence of the Executive Pastry Chef., • Assist in creating, implementing, and maintaining Standard Operating Procedures (SOPs) to ensure consistency, efficiency, and compliance., • Collaborate with the Executive Pastry Chef on menu development, seasonal offerings, banquet production, and creative initiatives., • Support high-volume production for restaurants, in-room dining, events, and banquets while maintaining elevated quality standards., • Assist with ordering, inventory control, cost management, waste reduction, and proper product rotation., • Ensure all recipes, plating guides, and presentation standards are executed with precision., • Oversee mise en place completion, station organization, and equipment maintenance to departmental expectations., • Enforce strict adherence to food safety, sanitation, and hotel policies and procedures., • Communicate effectively with culinary leadership, stewarding, banquet teams, and front-of-house staff to ensure seamless service execution., • Demonstrate strong organizational skills, sound judgment, and the ability to remain composed under pressure in a fast-paced environment., • Manage a pastry kitchen with multiple operations while meeting production deadlines and maintaining professionalism., • Foster a positive, accountable team culture focused on growth, discipline, and operational excellence.EDUCATION/EXPERIENCE, • High school diploma or equivalent vocational training certificate required three years’ experience in pastry minimum, • Ability to communicate in English with guests, co-workers and management to their understanding. Spanish speaking skills are a plus, • Fluency in English (spoken, written, and read) is required; Spanish is a plus but not necessary., • Perform mathematical calculations including but not limited to conversion of recipes, inventories etc., • Must be able to work effectively in a stressful environment, communicate with others, effectively deal with customers and accept constructive criticism from supervisors.PHYSICAL DEMANDS, • Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°ree;F) and kitchens (+110°ree;F)., • Must be able to stand and exert well-paced mobility for a minimum of 8 hours in length. Walking and standing are required for much of the work day and possibly for 8 hours or more., • Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks., • Must be able to exert well-paced ability to maneuver between functions occurring simultaneously., • Must be able to lift trays of food, food items, bags, cases weighing up to 50 lbs. on a regular and continuing basis., • Must be able to push and pull carts and equipment weighing up to 250 lbs., • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity., • Requires manual dexterity to use and operate all necessary equipment.WORK ENVIRONMENT, • Energetic environment where multiple tasks are being performed at the same time., • Exposure to heat, steam, and noise from kitchen equipment, as well as handling hot items and sharp utensils., • Receipt of the job description does not imply nor create a promise of employment, or an employment contract of any kind, and that my employment is at-will., • The job description provides a general summary of the position however it is not all inclusive. I know of no limitations that would prevent me from performing these functions with or without accommodation. I further understand that it is my responsibility to inform my supervisor at any time that I am unable to perform these functions., • Job duties, tasks, work hours and work requirements may be changed at any time., • Acceptable job performance includes completion of the job responsibilities as well as compliance with the policies, procedures, rules, and regulations of Aspen Meadows Resort., • I have read and understand this job description: Benefits for full-time employees include but are not limited to the following with an employee contribution: Medical, Dental, Vision, Short-term Disability, and Long-term Disability after 90 days of employment. Employer-provided Basic Life Insurance and Basic AD&D are provided after 90 days of employment. 401K eligibility is available to full-time employees after 90 days of employment, part-time employees can qualify to participate in a 401(k) plan after two consecutive years of working at least 500 hours. Currently, 401K Match is $0.50 on the $1.00 of an employee’s contribution up to 6%; there is a 5-year vesting period. Applications for all positions are accepted on an ongoing basis. Salamander Collection is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate based on race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. Salamander is a drug-free workplace and participant in E-Verify.

Job Description Join our White Elephant Aspen Team, part of White Elephant Resorts, a collection of award-winning boutique hotels and luxury resorts in Nantucket, Palm Beach, and Aspen. Are you passionate about creating unforgettable guest experiences in one of the world’s most iconic mountain destinations? White Elephant Aspen is looking for a warm, polished, and resourceful full-time, year-round Concierge to join our Guest Services team. In this role, you’ll go beyond recommendations—you’ll craft custom, high-touch itineraries that reflect Aspen’s unique blend of world-class skiing, outdoor adventure, fine dining, luxury retail, and cultural events. From the moment of arrival through departure, you’ll ensure every guest feels known, cared for, and inspired. *Ideal start date mid-April Key Responsibilities: • Welcome guests and serve as their primary contact for reservations, recommendations, and curated experiences, • Assist with pre-arrival planning and in-stay itinerary execution, • Work closely with the Chef Concierge and collaborate across departments to ensure seamless service, • Coordinate with local vendors, restaurants, ski schools, luxury transportation services, and cultural institutions, • Assist in managing VIP requests, amenity programs, and guest communications, • Prior experience as a Concierge or Guest Services professional, preferably in a luxury, seasonal, or resort environment, • Strong knowledge of Aspen and the Roaring Fork Valley, including dining, recreation, shopping, arts, and seasonal events, • Proficiency with systems like Maestro and ALICE is a plus, • Exceptional guest service and communication skills—professional, poised, and proactive, • A calm and thoughtful approach to problem-solving White Elephant Resorts offers competitive salary and bonus, health, dental, and vision insurance, 401(k) with employer contributions, paid vacation, wellness reimbursement, and exclusive employee discounts across dining, retail, and hotels. Be part of a team that delivers award-winning service in one of the most breathtaking destinations in the world. We offer a collaborative work culture, career development opportunities, and the chance to make a lasting impact on every guest’s stay.

Job DescriptionWith over 59 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position OverviewAs a Chef Instructor, Savory at Sur La Table, you are the in-store expert and advocate for all things savory cooking. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in culinary techniques, cooking fundamentals, and personalized instruction that supports all company initiatives. The Chef Instructor, Savory plays a key role in inspiring a love for cooking while driving sales of cookware, cutlery, and kitchen tools through hands-on savory classes and engaging culinary instruction. Key ResponsibilitiesCustomer Experience & Brand Representation· Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty. · Deliver exceptional in-store culinary experiences focused on savory cooking classes that reflect Sur La Table’s passion for food, teaching, and high standards, while following provided recipes and game plans to ensure consistency and quality.· Communicate technical cooking concepts and savory techniques in a clear, encouraging, and approachable manner.· Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.Sales & Business Performance· Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class.· Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates.· Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews.Team Engagement & Store Support· Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations.· Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations.· Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness.Operations & Compliance· Ensure compliance with food safety standards, local health codes, and sanitation regulations.· Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment.· Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses.· May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions.· Ensure store safety and cleanliness, addressing any maintenance needs promptly.· Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy.· Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs). Physical Requirements· Ability to communicate verbally and work cooperatively with associates and customers.· Ability to remain standing for up to 4 hours at a time.· Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor.· The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose.· Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.· Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques.· Ability to lift and/or move merchandise weighing up to 50 lbs.· Ability to ascend/descend ladders to retrieve and/or move merchandise.· Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work.· Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays. While this is the minimum availability, scheduled hours may differ based on business needs.· Regular and predictable attendance with the flexibility to adjust class assignments based on demand.· Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience· Must be 21 years of age or older at the time of employment.· A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education.· 1-2 years of kitchen operations experience.· Valid Food Manager Certification.· Excellent communication, problem-solving, and decision-making abilities.· Passion for community engagement and providing exceptional customer experiences.This job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to . It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact . We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job DescriptionCompany Description Madeline Hotel & Residences, Auberge Collection is proud to be the only Forbes Travel Guide five-star resort in the historic community of Telluride, Colorado. Named one of the Top 10 in the U.S. by Travel + Leisure, this luxurious property blends Auberge’s distinctive flair for authentic and elevated experiences with the local flavor of the destination. Surrounded on three sides by the dramatic 14,000-foot peaks of the San Juan Mountains, Madeline has become the region's premier year-round basecamp for alpine adventure. Our talented team is world-class with a strong commitment to service standards and a passion for creating unique and authentic experiences. Employment at The Madeline encompasses both professional enrichment and competitive benefits, including: team member rates, team member discounts, ski and wellness reimbursement and tuition reimbursement. The targeted compensation range for this full time year round, exempt position. The salary range for this position is $125,000-$135,000 annually. The position offers a competitive compensation package presented by Auberge Resorts Collection. Job Description Join our team as the Executive Chef for Madeline Hotel and Residences, Auberge Resorts Collection, serving as the business and cultural lead of the culinary operations attending to our guests, and our colleagues by being responsible for all aspects of the restaurant kitchens, encompassing operational duties and financial responsibilities, providing leadership and management of kitchen team members, and growing and developing the product and profitability of the food items. This a unique opportunity for a dynamic and passionate leader with a progressive culinary background to be part of the Madeline Team, in America's best loved mountain town, Telluride. Be a storyteller and elevate our culinary program by bringing elevated mountain cuisine to life for our guests. KEY RESPONSIBILITIES Please note that this is not an exhaustive list of everything that needs to be done! Within the Auberge family, our people always find new ways to look after the business, their guests, and their teammates. Within this, the key responsibilities for this position are: * Direct food preparation, production, and control for all food for breakfast, lunch, dinner, room service, pool service, spa service, banquets, weddings, amenities, etc. * Exhibit culinary talents by personally performing day-to-day tasks while leading the staff and managing all food-related functions * Ensure exceptional quality of all ingredients, preparation, and plating of food items * Control labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit * Coordinate the selection, training, coaching, development, motivation, and evaluation of employees to ensure exceptional service for our guests * Be visible in the restaurant, providing recognition to guests, promoting positive public relations, handling special requests * Ensure that sanitation standards as set forth by local, state & federal Health Department regulations are in compliance as well as the cleanliness and organization of the kitchen and its equipment. * Monitor and maintain the use of safe food handling procedures as well as a safe working environment by using correct food-handling skills and food safety guidelines. * Coach and teach the team by working side by side with them as needed to teach different techniques, prepare new items, etc. * Always lead by example * Work as an active member of the management team. Creating professional relationships and active involvement with all hotel operations, including but not limited to; daily, and weekly management meetings, and support to all team members, including the Manager on Duty Shifts. SKILLS AND ABILITIES * Culinary Certificate or Degree. * Experience in maintaining state and federal health and safety regulations * Experience in completing administrative tasks, including reporting, budgeting, project management, etc. * Ability to work a flexible schedule, including weekends and holidays, according to department needs PREFERRED QUALIFICATIONS * Five years of operating experience as an Executive or Executive Sous Chef in establishments with similar scope and scale. * Culinary Experience in Rocky Mountains Additional Information Auberge Collection is a portfolio of extraordinary hotels, resorts, residences, and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. With hotels and resorts across three continents, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. Please visit aubergeresorts.com to learn more about our Collection. Follow us on Instagram, TikTok, Linkedin, Facebook and Pinterest: @AubergeResorts and #AlwaysAuberge.

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

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

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

Job DescriptionDescription: POSITION SUMMARY The Chef – Northern Colorado is responsible for all Fort Collins Rescue Mission (FCRM) facility kitchen operations and activities. This includes the overall operation of the kitchen and cafeteria and specifically involves inventory management, kitchen staff management, meal service preparation, health code standards, cleanliness, staff and menu schedules and special events. Hiring Range: $20.29 - $24.81 per hour, 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 RESPONSIBILITIES Inventory Management • Maintains stores of food for daily meal services. This undoubtedly will require trips to get donated items or food bank resources., • Supervises receipt of food stores both purchased and donated. Counts all donated foodstuffs and includes in a weekly report for Gifts in Kind (GIK)., • Maintains inventory system that tracks all food stores. Rotates and maintains order in storage areas., • Helps plan weekly meal menu that optimizes food purchases and donations. This menu is to be published at the first of each week. Plans and supervises the preparation of meals for special events and holidays., • If there is a lack of supplies, holds responsibility for ordering/getting them (e.g., monthly cleaning supplies/daily meal needs)., • Trains residential food service staff in appropriate food delivery practices. These practices are to include appropriate hygiene, inventory management, food preparation, clean up and menu development (this is especially true if meals need to be made for meals [i.e., breakfast] that you will not be able to supervise)., • Supervises Program Assistant Cooks. Establishes weekly working hours and implements Cook’s job description (AM/PM)., • Follows practices of personal hygiene, food handling practices, and proper cleaning and sanitizing methods as described in the “Food Sanitation Manual.” Enforces all hygiene regulations. Records all necessary data in logs. Must be willing to get trained on any Mission specific training programs (e.g., ServSafe®)., • Maintains kitchen security, which includes food storage areas and equipment operations. Holds responsibility for the operation and upkeep of all kitchen equipment., • Oversees all volunteer services, in coordination with the volunteer coordinator, as it pertains to kitchen service. Reviews regularly evening volunteer kitchen operations., • Implements relevant training on all kitchen procedures. This will be done weekly., • Maintains a kitchen policy and procedure manual. This will be done in conjunction with the Facility Director’s oversight., • Follows all accepted and normal staff practices regarding sicknesses, reports, job-related problems, and supervision., • Holds responsibility for working with volunteers, delegating their responsibilities effectively, and treating them with appropriate respect., • Works flexibly with other kitchen staff to ensure the kitchen is appropriately staffed, especially on holidays or when one is on vacation/off work due to illness., • Participates in regular staff meetings., • Knowledge of food industry procedures and sanitation codes., • Able to keep a good attitude under potential stress., • Able to cook nutritious and tasty food., • Ability to cook in large quantities., • Ability to positively work with, manage and train rotating kitchen helpers., • A heart and desire to serve the needy in a Christian environment., • Willingness to help fill in shifts if another kitchen staff may not be able to., • Valid Driver’s License with insurability., • Complete and maintain ServSafe® Certification within 90 days of employment. (Training Provided by Fort Collins Rescue Mission)., • Ability to obtain and maintain CPR certification within 90 days of hire date., • Active Driver’s License as a limited amount of work-related travel may be required., • Comprehensive health plan including 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 account., • Paid parental and bereavement leave., • 401(k) with up to 5% company match. 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: 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 Pay Grade: 14 Salary: $70,000 - $74,000 Other Forms of Compensation: With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies – Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry’s future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: • Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability., • Determines how food should be presented and create decorative food displays., • Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients., • Seeks out sources for fresh food; monitors all produce and meat for freshness., • Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food., • Research customer preferences and develops a menu which incorporates local foods and flavors., • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions., • Demonstrate new cooking techniques and equipment to staff., • Supervises and coordinates activities of cooks and workers engaged in food preparation., • Ensure compliance with federal, state, local and company health, safety, sanitation standards., • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance., • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety., • Monitors the quality of raw and cooked food products to ensure that standards are met., • Follows and enforces food safety and sanitation guidelines., • Participates in the development and implementation of business strategies for the community which are aligned with the client’s overall mission, vision values and strategies., • Manages department controllable expenses including food cost, supplies, uniforms, and equipment., • Develops and implements guidelines and control procedures for purchasing and receiving areas., • Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs., • Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives., • Identify major revenue and expense opportunities and possible problems., • Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses., • Oversees the food inventory, purchasing, control, and disbursement of all food supplies., • Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service., • Professional attitude and appearance while engaging with residents and community staff., • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed., • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention., • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations., • Ensures that employees provide genuine hospitality and teamwork on an ongoing basis., • Uses teamwork to support guests and employees., • Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department., • Reviews resident satisfaction results and other data to identify areas of improvement., • Responds to and handles guest problems and complaints. Team Building and Management: • Regularly lead team member meetings, • Establishes goals including performance goals, budget goals, team goals, etc., • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns., • Develops and implements strategies and practices which support team member engagement., • Ensures employees are treated fairly and equitably., • Provides team members with the training needed to understand expectations and perform job responsibilities., • Provides team members with the necessary tools to perform their duties and responsibilities., • Communicates performance expectations and provides team members with on-going feedback., • Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: • A.S. or equivalent experience, • Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training., • Extensive catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences, • Hands-on chefs experience a must., • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities. CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1512701 CCL Hospitality Group Caitlin Pham [[req_classification]]

Job Description 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 The Opportunity As Executive Chef, you'll shape the culinary direction of one of Colorado's most respected catering brands. This senior role blends creativity and strategy you'll lead innovation in menu development, elevate kitchen execution standards, and collaborate closely with leadership and event teams to ensure every dish reflects our brand's excellence. You'll influence the craft, culture, and consistency that define our reputation by guiding the kitchen team through inspiration, collaboration, and example. Why You'll Love Working Here • Creative Ownership: Drive menu design, recipe refinement, and presentation standards that inspire guests and colleagues alike., • Collaborative Culture: Partner with talented chefs, the Production Manager, and event specialists to translate client visions into unforgettable experiences., • Brand Impact: Your ideas and execution directly shape how A Spice of Life is experienced across weddings, corporate events, and celebrations., • Sustainability & Innovation: Advance our commitment to local sourcing, waste reduction, and thoughtful, seasonal ingredients., • Professional Growth: Be a key contributor in a company where excellence, artistry, and community come together., • Lead the culinary vision and develop, test, and perfect seasonal and custom menus that embody A Spice of Life's creativity and quality., • Collaborate across culinary, production, event, and leadership teams to ensure consistency, precision, and presentation excellence., • Conduct client and corporate tastings, ensuring each menu reflects our signature craftsmanship and attention to detail., • Oversee recipe standardization, cost management, vendor relationships, and food safety protocols., • Champion inclusive cuisine, offering plant-based and allergy-conscious menu options that reflect our diverse clientele., • Serve as a culinary mentor and standard-bearer, modeling professionalism, teamwork, and artistry in every aspect of execution., • Proven success as an Executive Chef or senior culinary leader within event-driven or high-volume environments., • Deep expertise in menu development, cost control, and creative presentation., • Strong grasp of current culinary trends, seasonal sourcing, and modern techniques., • Skilled collaborator with exceptional communication and organizational abilities., • Culinary degree is a plus but not required. Equivalent professional experience is highly valued., • 5+ years of culinary experience, including at least 3 years in a leadership or senior culinary role., • Familiarity with recipe management software (Reciprofity or similar) and proficiency in MS Office Suite. Since 1987, A Spice of Life has set the standard for exceptional catering and event experiences across Colorado. We design customized, seasonal menus that celebrate creativity, artistry, and local flavor-turning every event into a culinary story worth remembering. Our philosophy is simple: food should be inspired, inclusive, and sustainable. From locally sourced ingredients to plant-forward and allergy-aware menus, we craft experiences that bring people together. Additional Information This position is based primarily at our Boulder, CO production facility, with occasional off-site event support. Flexibility for evenings, weekends, and holidays is essential to meet event schedules and client commitments. A valid driver's license and insurable driving record may be required for occasional use of company vehicles. A Spice of Life is a dynamic, evolving organization. As part of that evolution, responsibilities and priorities may shift as we continue to grow and refine how we deliver excellence. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this role at any time in alignment with business needs and company direction. Join Us Bring your artistry, innovation, and leadership to a brand built on passion, creativity, and connection. Together, we'll continue crafting unforgettable experiences-one event, one meal, one memory at a time.

Job Description MKS2 Technologies, LLC, an award-winning high growth small business, creates innovative and customer-centric technology solutions in the areas of Cyber Security, Instructional Design and Training, Software Engineering and IT Support Services to improve the security and well-being of our clients. Our commitment to excellence and our "Mission First" orientation has resulted in steady growth and an expanding client base across government agencies. We have employees nationwide and for the past three consecutive years were named one of the fastest growing Veteran-owned companies in the nation. Please take a moment to browse through our website and learn more about what it means to serve with MKS2. Senior Systems Engineer – Product Owner (TS/SCI Clearance Required) LOCATION: Aurora, CO JOB TYPE: Contract-to-Hire PAY: $125,000 - $150,000 with full Government benefits About the Program This program supports one of the premier initiatives within a leading Air & Space Defense Systems business unit, developing next-generation ground systems solutions for space and defense missions. The Senior Systems Engineer – Product Owner will collaborate with a multidisciplinary team of engineers to drive software and hardware integration, manage Agile development efforts, and oversee test execution throughout the system lifecycle. This role combines technical leadership, Agile product ownership, and hands-on integration/test experience, making it ideal for engineers who thrive in fast-paced, mission-critical environments. This position is 100% on-site in Aurora, CO. Position Overview The Product Owner will plan and execute system integration and test (SI&T) efforts for complex subsystems while leading Agile program activities. This includes maintaining the team backlog, managing sprint and PI execution, supporting verification and validation activities, and coordinating with internal and external stakeholders. The ideal candidate will bring both strong technical acumen and proven leadership skills, driving collaboration between engineering, program management, and customer teams. Key Responsibilities * Serve as Product Owner, owning the team backlog, facilitating sprint/PI execution, and ensuring delivery alignment with program objectives. * Plan and perform Systems, Integration, and Test (SI&T) activities for complex software and hardware subsystems. * Develop and execute test architectures, baselines, and validation processes. * Support regression testing, verification, and continuous integration across software releases. * Oversee daily activities of the Integration and Test team, providing guidance and technical direction. * Coordinate and communicate with internal teams, program leadership, and customer stakeholders. * Conduct and participate in readiness reviews, design reviews, and technical presentations. * Identify and troubleshoot technical issues during integration, collaborating with engineering peers to implement solutions. * Operate within an Agile and DevSecOps development environment, promoting iterative delivery and automation. Qualifications You Must Have * Bachelor's degree in Science, Technology, Engineering, or Mathematics (STEM). * Minimum 5 years of relevant systems engineering or integration/test experience. * Experience leading technical teams or Agile development efforts. * Experience with Integration and Test (I&T) planning and execution. * Hands-on experience troubleshooting software systems and managing system-level testing. * Strong understanding of systems engineering principles and lifecycle processes. * Experience working on government contracts or defense programs. * Active and transferable U.S. government-issued security clearance (TS/SCI required prior to start). * U.S. citizenship required. Qualifications We Prefer * Experience in Satellite Ground System development or operations (command and telemetry, mission planning, flight dynamics, launch operations). * Familiarity with Agile, DevSecOps, and CI/CD methodologies. * Hands-on experience with test automation tools (Cucumber, Gherkin, Zephyr). * Software proficiency in Java, C++, or Python. * Experience with Linux operating systems. * Exposure to Infrastructure as Code (Terraform, Ansible, Chef, etc.). * Experience using Jenkins, GitLab, Artifactory, or similar deployment and SCM tools. * Proficiency with Atlassian tools (Jira, Confluence) and Microsoft Office Suite. * SAFe Agile Product Owner certification preferred. * Strong written and verbal communication skills with proven ability to collaborate in cross-functional environments. Diversity creates a healthier atmosphere: MKS2 Technologies is proud to be an Equal Employment Opportunity / Affirmative Action employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, protected veteran status, disability status, sexual orientation, gender identity or expression, marital status, genetic information, or any other characteristic protected by law.

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

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

Job Description Location Description: Manor Vail Lodge is one of Vail's original and iconic properties. With studio, one, two and three-bedroom condominiums plus luxury penthouses, Manor Vail Lodge is a full-service condominium property that features all the amenities of a full-service hotel, including two outdoor heated swimming pools, four hot tubs, spa, fitness center, The Fitz Bar and Ridge + River restaurant. Located steps from Vail Village, Golden Peak ski area, Betty Ford Alpine Gardens, and the Ford Amphitheater, Manor Vail Lodge is the complete package for Vail lodging. Manor Vail Lodge is managed by Mountain Mastery Management Inc. Overview: The Server serves meals to patrons in the bar and restaurant. They can work in the Fitz Bar and/or in the upscale Ridge + River Restaurant. Benefits available: Colorado sick/leave, other discounts, parking immediately & holiday pay & Retirement Benefits with a company match program after 90 days. We plan to fill the position by April 30, 2026 for the summer season starting late May/early June. The Fitz is open 7 days per week and shifts range from 11am-10pm. Ridge + River is open Wednesday-Sunday from 3pm-10pm Essential Duties and Responsibilities include the following. Other duties may be assigned. -Presents menu, answers questions, and makes suggestions regarding food and service. -Writes order on check or memorizes it. -Relays order to kitchen and serves courses from kitchen and service bars. -Garnishes and decorates dishes preparatory to serving. -Observes diners to respond to any additional requests and to determine when meal has been completed. -Totals bill and accepts payment. -Clears and resets counters or tables at conclusion of each course. The Fitz Server Duties Opening • Turn on all TV’s, Music/Sound systems, and lights(Restaurant & Bar), • Floors Swept. Tables, Chairs, and Booths wiped down, • Caddies full with correct number of menus (happy hour too) and rollups at each table, • Uncover fire pit and patio furniture (Restaurant & Bar), • Check Phone for messages, • Fill ice in Soda Machines, • Set up bus tub and wash buckets for silverware and ramekins, • Fill and Stock Water bottles, • Set up and Stock Salt-Pepper-Sugar caddies, • Extra Silverware, Napkins, should be rolled up and ready for service, • Set up matching B&B plates and ramekins in each station, as well as the condiments to go along with them, • Set up To-Go station, plastic cups, lids, straws, silverware and to go condiments Closing • Turn OFF all fireplaces, fire pits, music, TV and lights, • Put covers on all outdoor furniture, wipe off all indoor furniture, • Lock all required cabinets and doors, • Polish all glassware and silverware(roll up if necessary), • Sweep all floors, Mop and wipe down server stations, • Print and complete required server reports and receipts, • Turn off hot water machines, refill and stock all cold water bottles Opening Duties Set the tone for smooth, elevated service from the start. Front-of-House Readiness • Polish and set silverware and glassware at each table, • Turn on TVs, • Fold and stock linen napkins, • Check menus for cleanliness and accuracy (seasonal updates, specials), • Light candles or check ambiance lighting, • Check reservation book and floor plan for the day, • Wipe down check books, • Brew fresh coffee and fill thermal carafes, • Fill and stock water pitchers and ice wells, • Stock side stations with:, • Polished cutlery, plates, glassware, • Condiments (house-made butters, oils, etc.), • Bev naps, coasters, and check presenters, • Confirm POS terminal is working and logged in, • Attend pre-shift meeting with chef or manager, • Review featured dishes, wine pairings, and 86’d items Wind down with precision, keeping tomorrow in mind. Ensure team is set for success for future shifts. Dining Room Breakdown • Wipe down and reset all tables, • Polish and restock all silverware and glassware, • Restock napkins, check presenters, pens, etc., • Blow out candles and reset ambient lighting, • Clean and sanitize side stations, ice wells, and coffee station, • Empty and clean water pitchers, • Label and date any leftover condiments to be reused (per policy), • Check POS for closed/open tabs, • Complete tip out/report submission, • Double check section for forgotten personal items or guest items Keep the engine humming during service. Ongoing Duties During Shift • Refill water pitchers and pre-bus regularly, • Keep silverware stocked and polished at side stations, • Assist with running food when needed, • Communicate kitchen wait times to guests with grace, • Replenish bread service (if ongoing throughout service), • Stay attentive to table cleanliness and alignment, • Ensure glassware is spotless (replace if needed mid-meal), • Offer to fold napkins for guests leaving temporarily, • Maintain knowledge of all menu changes and wine pairings Server experience preferred and able to obtain the TIPS or local responsible alcohol awareness certificate.

Job DescriptionSalary: Job Title: Kitchen Manager Location: Colorado Springs, CO Company: Atlas Restaurant Group Job Type: Full-Time About Atlas Restaurant Group Atlas Restaurant Group is a dynamic and growing hospitality company dedicated to delivering exceptional culinary experiences. We take pride in our commitment to high-quality food, outstanding service, and a strong team culture. As we expand our presence in Colorado Springs, we are seeking a passionate and experienced Kitchen Manager to lead our back-of-house operations. Job Summary The Kitchen Manager will be responsible for overseeing daily kitchen operations, maintaining high food quality standards, ensuring a safe and efficient work environment, and leading a team of culinary professionals. This role requires strong leadership, organizational skills, and a passion for excellence in the hospitality industry. Responsibilities • Oversee all aspects of kitchen operations, including food preparation, cooking, and plating, • Maintain high standards of food quality, presentation, and consistency, • Ensure compliance with all health and safety regulations, including sanitation and food safety protocols, • Manage kitchen inventory, order supplies, and control food costs, • Train, mentor, and develop kitchen staff to promote teamwork and efficiency, • Create and maintain schedules to ensure proper staffing levels, • Collaborate with the executive chef and management team on menu development and specials, • Monitor kitchen equipment and coordinate maintenance or repairs as needed, • Minimum of 3+ years of experience as a Kitchen Manager, Sous Chef, or similar role in a high-volume restaurant, • Strong leadership and team-building skills, • In-depth knowledge of kitchen operations, food safety, and sanitation standards, • Ability to manage inventory, control costs, and meet budget goals, • Excellent organizational and time-management skills, • Passion for food, hospitality, and delivering an exceptional guest experience, • Paid time off and vacation benefits, • Opportunities for career growth within Atlas Restaurant Group If you are a motivated and experienced kitchen leader looking to join a dynamic restaurant group, we would love to hear from you! Please submit your resume and cover letter detailing your relevant experience.

Job DescriptionCompany Description The Auberge Residences at Element 52 are situated slopeside in the spectacular mountain destination of Telluride, Colorado. Located within walking distance to town, 33 luxurious two- to five-bedroom accommodations are nestled along the scenic San Miguel River and feature direct ski-in/ski-out access. Alpine amenities include a luxury fitness center, spa services, two outdoor soaking pools, a ski concierge, a private club room for apres ski, a year-round resident concierge, and private chef arrangements. Residences boast high-end kitchen appliances, large outdoor terraces, and access to a private ski lift. The targeted compensation rate for this full time year round, non-exempt position is $22.00-$24.00/hr plus commission. The position offers a competitive compensation package presented by Auberge Resorts Collection. $500 sign on bonus. Job Description We are seeking a knowledgeable and enthusiastic Concierge to join our team. The Concierge will be responsible for assisting guests with various inquiries, making reservations, and providing recommendations to enhance their stay. The ideal candidate will have excellent communication skills, a strong attention to detail, and a passion for hospitality • Greet guests upon arrival and provide them with information about the hotel's amenities and services, • Assist guests with restaurant reservations, transportation arrangements, and local attractions, • Provide recommendations for dining, shopping, and entertainment options, • Handle guest inquiries and resolve any issues or concerns promptly and professionally, • Maintain a neat and organized concierge desk and lobby area, • Collaborate with other hotel departments to ensure guest satisfactionQualifications, • Previous experience in a customer service role, preferably in a hotel or hospitality environment, • Excellent communication and interpersonal skills, • Knowledge of local attractions, restaurants, and transportation options, • Strong organizational skills and the ability to multitask, • Proficiency in Microsoft Office and reservation management software, • Flexible schedule, including evenings, weekends, and holidays Additional Information Auberge Collection is a portfolio of extraordinary hotels, resorts, residences, and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. With hotels and resorts across three continents, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. Please visit aubergeresorts.com to learn more about our Collection. Auberge Resorts Colorado LLC is an Equal Opportunity Employer, M/F/D/V. Auberge Resorts Colorado LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Auberge Resorts Colorado LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Job DescriptionCompany Description Located in the heart of Aspen, Hotel Jerome, Auberge Collection, is one of the great hotels of the American West. The 135-year-old historic landmark, listed in the National Register of Historic Places, offers luxurious, contemporary accommodations and modern amenities that pay homage to the property’s iconic mountain spirit. The hotel’s two luxurious Residential Penthouses offer everything from private elevator entrances to spectacular mountain views. Sophisticated amenities include the legendary J-Bar, lauded as an Aspen institution; Michelin Guide-recommended Prospect; the après-ski favorite, the Living Room bar and lounge; the sultry underground speakeasy, Bad Harriet; the award-winning Yarrow spa; state-of-the-art fitness facilities; a ski concierge; and a heated outdoor pool and hot tub overlooking Aspen Mountain. For more information: auberge.com/hotel-jerome Follow Hotel Jerome on Facebook and Instagram @HotelJeromeAuberge The targeted compensation range for this full time year round, exempt position is $175,000-200,000/year. The position offers a competitive compensation package presented by Auberge Collection and is eligible for an annual incentive bonus. Job Description Auberge Resorts Collection is seeking an exceptional and visionary Executive Chef to lead the culinary program at Hotel Jerome, Aspen’s most storied and celebrated address. It’s where history, hospitality, and contemporary culture intersect; where locals gather, travelers linger, and culinary moments become part of the town’s fabric. This role offers the opportunity to lead with purpose, creativity, and influence—shaping the next chapter of an iconic institution while leaving a lasting mark on Aspen’s culinary story. The ideal candidate brings world-class technique, a distinctive creative point of view, and the leadership presence to inspire teams, engage guests, and represent the brand with credibility and polish. This is a career-defining opportunity to shape one of the most iconic culinary platforms in North America. Culinary Vision & Identity: • Shape and evolve a signature culinary vision that is unmistakably Hotel Jerome rooted in Aspen’s alpine setting—seasonal, ingredient-driven, refined yet approachable., • Champion the continued excellence of Prospect, J-Bar, Bad Harriet, private dining, in-room dining, and bespoke culinary experiences across the property., • Build, mentor, and retain a high-performing culinary team grounded in professionalism, craftsmanship, and mutual respect., • Establish clear standards while fostering an environment that encourages growth, creativity, and pride of ownership., • Oversee all culinary operations with a disciplined, business-minded approach., • Drive menu engineering, cost controls, sourcing strategy, and systems that support both creative excellence and strong financial performance., • Serve as a visible and vested culinary ambassador for Hotel Jerome and Auberge Collection., • Engage confidently with media, guests, and community partners, contributing meaningfully to Aspen’s vibrant culinary and cultural landscape., • Collaborate with Marketing and PR to craft authentic storytelling, thoughtful programming and moments that position Hotel Jerome as Aspen's culinary and social heartbeat. Qualifications • Education: Graduate of a leading culinary institution or equivalent professional experience., • Experience: 10+ years of progressive culinary leadership experience, including prior Executive Chef roles in luxury hotels, private clubs, or destination restaurants., • Proven record of creating and leading multi-venue dining programs that combine artistry with operational performance., • Deep understanding of European technique and finesse, balanced by modern creativity and local sensibility., • Demonstrated ability to build and mentor high-performing culinary teams that embody Auberge’s culture of gracious professionalism., • Strong financial and operational acumen, with experience in budgeting, cost control, and systems management., • Polished communicator and confident brand representative—comfortable engaging with media, guests, and partners. The comprehensive benefit package for this position includes paid time off, sick and safe time, Medical, Dental and Vision healthcare plans, 401(k) plans with employer contribution, Health and Flexible Spending Account programs, Employee Assistance Program and Company stay discounts. Benefits package may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. Benefits package may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. Apply and explore more career opportunities through the Auberge Collection career page. The application deadline for this role is April 1st, 2026. However, this position is often required year-round, and it's probable that it will be reposted in the future. Additional Information Auberge Resorts Collection is a portfolio of extraordinary hotels, resorts, residences, and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. With hotels and resorts across three continents, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. Please visit aubergeresorts.com to learn more about our Collection. Follow us on Instagram, TikTok, Linkedin, Facebook and Pinterest: @AubergeResorts and #AlwaysAuberge. Auberge Resorts Aspen Inc is an Equal Opportunity Employer, M/F/D/V. Auberge Resorts Aspen Inc provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Auberge Resorts Aspen Inc complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Job DescriptionPOSITION OBJECTIVE The Executive Sous Chef supports the Executive Chef in overseeing all culinary operations, ensuring consistent food quality, operational excellence, and financial accountability across all outlets and banquet functions. This role is responsible for leading kitchen teams, executing menus, maintaining food safety and sanitation compliance, and driving labor and food-cost controls while fostering a positive, professional kitchen culture. ESSENTIAL JOB FUNCTIONS • Act as the primary support to the Executive Chef in the day-to-day management of all culinary operations., • Ensure consistent execution of menus, recipes, plating, and portion control across all outlets and events., • Lead kitchen operations in the absence of the Executive Chef, assuming full responsibility when required., • Oversee preparation, cooking, and presentation of food to ensure quality, freshness., • Supervise, train, coach, and mentor all kitchen staff, including sous chefs, line cooks, and stewards., • Enforce kitchen SOPs, food safety standards, and professional conduct at all times., • Participate in hiring, onboarding, scheduling, performance evaluations, and corrective action processes., • Assist in managing food cost, labor cost, and waste control in alignment with budgeted targets., • Support inventory management, ordering, and proper storage to minimize loss and spoilage., • Review prep levels and production planning to align with forecasted business volumes., • Assist in menu costing, recipe development., • Coordinate with banquet, events, and F&B leadership to ensure flawless execution of group and catering events., • Oversee banquet food preparation, timing, and quality during service., • Ensure staffing, prep, and production levels are appropriate for event size., • Maintain ServSafe standards, cleanliness, and organization throughout all kitchen areas., • Conduct regular line checks, temperature logs, and sanitation audits.EDUCATION/EXPERIENCE, • Must be 18 years or older., • High school or equivalent education required., • Either graduated from culinary institute with 2 years of practical experience or 5 years cooking experience in fine dining with 2 years as supervisor. REQUIREMENTS, • Fluency in English (spoken, written, and read) is required; Spanish is a plus but not necessary., • Perform mathematical calculations including but not limited to conversion of recipes, inventories etc., • Kitchen terminology required., • Advanced culinary skills, cooking methods, butchering, soups, consommés, stocks, sauces, basic pastries, garde manger, product identification., • Maintains proficiency across all cook stations, with the ability to relieve and support any position within the outlet.PHYSICAL DEMANDS, • Work is primarily performed indoors, with frequent exposure to extreme temperatures (freezers at -10°ree;F and kitchens up to +110°ree;F) for extended periods., • Must be able to stand and walk for the majority of an 8-hour shift or longer., • Requires frequent bending, stooping, squatting, stretching, and reaching in limited spaces., • Manual dexterity required to handle knives, pots, pans, cutting tools, and operate kitchen equipment (slicers, mixers, grinders, etc.)., • Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices., • Must have sufficient vision, hearing, and speech to safely perform culinary tasks and communicate effectively in noisy kitchen environments., • Ability to lift and carry up to 30 lbs. regularly and push or pull carts and equipment up to 150 lbs. occasionally., • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.WORK ENVIRONMENT, • Energetic environment where multiple tasks are being performed at the same time., • Exposure to heat, steam, and noise from kitchen equipment, as well as handling hot items and sharp utensils., • Flexibility is essential, as shifts may include mornings, evenings, weekends, and holidays to meet the operational needs of the outlet and resort. RECEIPT AND ACKNOWLEDGEMENT I acknowledge and understand that: • Receipt of the job description does not imply nor create a promise of employment, or an employment contract of any kind, and that my employment is at-will., • The job description provides a general summary of the position however it is not all inclusive. I know of no limitations that would prevent me from performing these functions with or without accommodation. I further understand that it is my responsibility to inform my supervisor at any time that I am unable to perform these functions., • Job duties, tasks, work hours and work requirements may be changed at any time., • Acceptable job performance includes completion of the job responsibilities as well as compliance with the policies, procedures, rules, and regulations of Aspen Meadows Resort., • I have read and understand this job description: Benefits for full-time employees include but are not limited to the following with an employee contribution: Medical, Dental, Vision, Short-term Disability, and Long-term Disability after 90 days of employment. Employer-provided Basic Life Insurance and Basic AD&D are provided after 90 days of employment. 401K eligibility is available to full-time employees after 90 days of employment, part-time employees can qualify to participate in a 401(k) plan after two consecutive years of working at least 500 hours. Currently, 401K Match is $0.50 on the $1.00 of an employee’s contribution up to 6%; there is a 5-year vesting period. Applications for all positions are accepted on an ongoing basis. Salamander Collection is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate based on race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. Salamander is a drug-free workplace and participant in E-Verify.

Job Description POST-ACUTE CARE PHYSICIAN NEEDED IN DENVER Full time and Part-time opportunities available Excellent opportunity to live and work in the beautiful Rocky Mountains where hiking, biking, and skiing is at your front door. Be part of a growing private group that serves patients in skilled nursing facilities throughout Denver. This position gives physicians the opportunity to do what you do best, and that is take care of patients, the staff takes care of the rest. The practice does not tell you how to manage patients. You will have full autonomy that is almost non-existent in practices today. This group is actively interviewing Board-Certified or Board-Eligible Internal Medicine, Family Medicine, or Geriatric Medicine trained physicians. Primary Responsibilities: • Provide primary care and preventative care for patients in assigned skilled and long-term care facilities, • See an average of 16 patients per day, • Collaborate with the nursing staff and administration at each facility, • Great base salary of $250k plus bonus, • Full benefits including paid malpractice, 401(k), 20-days PTO, and more, • Mileage reimbursement Not a Visa sponsored opportunity Job #VRCOFP27 For more information, please email your CV today to Vicky Rinehart at or call (888) 204-2139.

Job Description Our ranch is looking for a professional chef who can manage the kitchen at Sweetwater Creek Ranch for guests breakfast and dinner.

Job DescriptionDescription: Bamboo Sushi is a restaurant of purpose. Through our food, our service and our spirit, we are offering an experience that seeks to inspire. Apply today to be our Executive Chef in Denver, CO! **Under consideration for an Executive Chef position, a culinary skills interview tasting will be required as part of the interview process and before any hiring decisions are made. Health, Wealth, and Happiness: • Total compensation up to $78K - $88K, determined on experience and including 10% bonus potential, • Quarterly Bonus Potential, • Great Benefits, including Health Insurance options, Life Insurance, Employee Assistance Program, • Vacation Time, up to 3 weeks accrued vacation years 1 - 5!, • 401(k), • Employee Discounts, • Opportunities for Advancement and Education within the Company Join us in moving the Bamboo Sushi mission forward and bring to the table: • Ensuring a culture of positively and accountability, • Executing operational excellence in food quality, service, and guest experience, • Driving, leading, and overseeing all of the kitchen and sushi operations to positively impact P&L, • Oversee critical quality control points for every menu item, as well as portioning and plating, to ensure dishes received by guests are to spec, • Hiring, training, and developing employees, • Ability to regularly exercise of independent judgment and discretion, • Ability to handle sensitive, confidential information discreetly and professionally, • Two or more years of management experience, leading BoH operations in a high-volume, full-service kitchen, • Minimum of 5 years related culinary experience and/or training, • Sushi experience preferred We strive to create a culture that is inclusive and diverse. We believe in a workforce where everyone is respected for their thoughts and ideas, creating an inspiring environment that everyone is proud to be a part of every day. We work with our employees, guests, partners and community to build a path forward to equality for everyone. We value equal pay, equal rights and equal opportunity for advancement for ALL. Environment Work is performed primarily in a fast paced full service restaurant with frequent distractions and loud noises. Physical The person in this position needs to occasionally or frequently; • Maneuver about inside the restaurant/office to access food/beverage items, machinery, and other restaurant equipment, • Operate basic office equipment, • Operate basic restaurant equipment, • Ascend/descend a ladder or stairs to service the machinery, lights, ceiling fans, etc., • Be able to exchange accurate information while communication with customers, • Be able to distinguish different tastes, i.e.; sweet and bitter flavors., • Work in a noisy/distracting environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to qualified individuals with disabilities in all aspects of the employment process and to perform the essential functions. If reasonable accommodation is needed, please contact the HR Department. Requirements:

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

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