Trabajos chef en Aurora, Colorado - Page 3Crear alertas

We are seeking a growth minded Chef Manager for our growing business.

Job Description The Dishwasher is the back bone to our business. They are solely responsible for the circulation of all our tools. They ensure all the dishes, glasses, silverware, and kitchen equipment is clean and ready to use when ever needed. They ultimately support all areas of the restaurant and ensure the flow of our business is not interrupted. We keep it reel! This is what we bring to the table: • Competitive Hourly rate ($19 - $21/hour), • Qualifying sick leave according to state/city regulations, • An RTD bus pass for unlimited rides!, • Free “Family Meal” on your working shift,, • Tenure incentive Cross training opportunities, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount ESSENTIAL QUALIFICATIONS • 18 years of age, • High School graduate, • Food Handlers Card, • Ability to satisfactorily communicate verbally in English with management and co-workers., • Ability to maintain complete knowledge of correct maintenance and use of equipment., • Ability to perform job functions with minimal supervision., • Ability to work cohesively with co-workers as part of a team., • Complete opening and closing duties as assigned, • Wash all soiled china, glass and flatware using proper cleaning procedures and equipment., • Under direction of Chef or Sous Chef and time permitting, help with stocking of incoming supplies and perishable items, using proper handling., • Participate with cleaning of the kitchen, to include the entire back of the house., • Load and unload china, glass and flatware from dishwasher to their appropriate storage area., • Maintain a clean, dry and safe dishwashing area and kitchen., • Follow manager’s instructions., • Report to supervisor before leaving duty., • Follow maintenance program and cleaning schedule., • Alert management of any safety hazards immediately. Water Grill Devoted to quality and inspired by the season, Water Grill is a seafood destination and signature experience for Guests to enjoy the first catch of the season and a deep selection of fish, lobsters, crabs, oysters and shellfish on a robust menu that frequently changes. Since 1989, Water Grill has delivered remarkable experiences through an unwavering devotion to seafood and service. The visually captivating space features a Guest-facing raw bar and saltwater tanks showcasing live spiny lobsters and king crabs, adding photo-worthy opportunities to the straight-from-the-water culinary experience. Crewmembers are completely dedicated to being knowledgeable stewards of the ocean and delivering an elevated dining experience. Are you hooked yet? We accept on-going applications

Job DescriptionBenefits: • Employee meal per shift, • 401(k), • Dental insurance, • Flexible schedule, • Health insurance, • Opportunity for advancement, • Paid time off, • Parental leave, • Training & development, • Vision insurance Job Title: Dishwasher Reports to: Head Chef, GM, AGM, Hospitality Manager, and Floor Manager. Responsibilities: Requirements: Previous experience as a dishwasher or in similar roles. Ability to work in a fast-paced environment and stay on your feet during long periods. Basic knowledge of food safety and hygiene practices. Ability to lift heavy objects and perform physical tasks. Proactive attitude and willingness to collaborate in the kitchen team.

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

Job DescriptionDescription: An OG of the modern Denver dining scene, Root Down’s farm-centric menu features eclectic, globally-influenced seasonal cuisine, with a focus on organic and locally-sourced ingredients. Perfect for a bite in the neighborhood or a signature dining experience, our space is both cozy and sophisticated, with vintage touches and a large, 4-season patio with views of the Denver skyline. Employee Benefits: • Medical, Dental, and Vision insurance available (eligibility after 6 months), • Life insurance, • 401k with 4% safe harbor match, • JOON wellness benefit (eligible after 6 months), • ESOP Share Vesting with Tenure, • PTO and Paid leave, • Ability to work in a high volume restaurant environment, • Background in chef & culinary driven food concepts w/ craft cocktail, wine, and beer programs & knowledge, • Willingness to learn, manage, and communicate extensive ingredient & product knowledge, • Desire and ability to learn & work multiple positions over time, • Flexibility to operate comfortably in changing and fluid service environments with a broad range of guest expectations, from casual to fine dining, • Committed to sustainable waste practices, • Mindest around learning and personal development, • Brings energy and a positive attitude, • Works well collaboratively and individually, • Strong knowledge of, and commitment to, high-integrity food handling/storage standards & procedures, • Setting up, organizing, working, replenishing & cleaning a professional workstation, • Physical stamina to stand & move throughout the duration of a shift, • Open availability including nights & weekends, • Must be able to lift over 20lbs multiple times per shift

Job DescriptionBenefits: • 401(k), • Employee discounts, • Health insurance, • Help or transport service Job Overview: Olive & Finch, a proudly independent Denver-owned restaurant, is seeking dynamic and personable Brand Ambassadors to join our team at Denver International Airport. This role combines the excitement of engaging with a diverse array of travelers at our grab-and-go kiosk with the rewarding task of helping merchandise our products at existing wholesale accounts within the airport. If youre passionate about local, chef-driven food and thrive in a fast-paced, customer-facing environment, wed love to hear from you! Key Responsibilities: • Operate and manage the Olive & Finch grab-and-go kiosk, providing exceptional service to all guests., • Act as a knowledgeable and enthusiastic ambassador for Olive & Finch, sharing our story and mission with travelers., • Assist with stocking and merchandising Olive & Finch products at wholesale accounts across the airport., • Maintain a clean, organized, and visually appealing display of products at all locations., • Monitor inventory levels and communicate restocking needs to ensure consistent availability of products., • Support promotional efforts, upselling products and educating customers on our offerings., • Deliver a positive and memorable experience for each guest, embodying the Olive & Finch brand values.What Were Looking For:, • A friendly, outgoing personality with excellent communication and interpersonal skills., • A passion for supporting local, independent businesses and sharing that enthusiasm with others., • Ability to work efficiently in a fast-paced environment while maintaining attention to detail., • Prior customer service, retail, or foodservice experience preferred., • Availability to work flexible shifts, including weekends and holidays, to accommodate airport operations., • Must be at least 18 years old and able to pass airport security clearance.What We Offer:, • Competitive pay with commission opportunities., • Eco-Pass, • A dynamic, high-energy work environment in one of the busiest airports in the world. Ready to Join Our Team? If youre passionate about food, customer service, and representing a locally owned business with pride, wed love to meet you! Apply today and take the next step in your career as an Olive & Finch Brand Ambassador.

This position will oversee and manage a new premium location Executive Chef, Executive, Chef, Restaurant, Staffing. An internationally acclaimed Multi-Platform company recognized for its excellence in delivering the finest services to our Partners and their guests is seeking a High-volume Executive

Job Description North Point Technology is looking for TS/SCI Cleared Software Engineers to support a critical mission. This program requires employees pass a CI Poly every 5 years. If you have a Full Scope Poly, working this program will keep your Full Scope ACTIVE. Applicants should be self-motivated, fast-paced, curious problem solvers with a BS in Computer Science or related field, plus the following skills/experience: • Demonstrated experience developing with JavaScript and Node.js, • Demonstrated experience developing RESTful APIs, • Demonstrated experience with querying of geospatial data from ESRI or OGC APIs, • Experience with ArcGIS Enterprise Suite and ArcMap or ArcPro (preferable), • Demonstrated experience developing and implementing software enhancements to mission systems in other Government agencies, • Demonstrated experience integrating multiple applications, • Experience designing, developing, documenting, testing, and debugging software that contains logical and mathematical solutions to mission problems, • Demonstrated experience using workflow charts and diagrams, • Demonstrated experience building scalable solutions to mission problems, • Demonstrated experience incorporating knowledge of computer capabilities, subject matter, and symbolic logic, • Demonstrated experience writing or contributing to end user instructions or manuals, • Demonstrated experience assigning, coordinating, and reviewing the work and activities of developer personnel, • Demonstrated experience using rapid prototyping and Agile based software development methodologies, • Demonstrated experience developing innovative analytical solutions, • Demonstrated experience using Java-based technologies to develop enterprise systems, • Demonstrated research and development experience on the progression of ideas to production systems, • Experience with development in microservice based architectures, • Understanding of web application development concepts, • Experience with KOOP, • Experience working with RDNS and NoSQL databases, specifically Elasticsearch, • Experience with Docker, Kubernetes, Redis, Kafka, NiFi automation, • AWS experience, • Demonstrated experience with continuous integration and software CM processes / tools (Subversion, GIT, JIRA, Confluence), • Demonstrated experience with building DevOps pipelines for enterprise systems, • Demonstrated experience with infrastructure as code applications (Chef, Ansible, Terraform, etc.), • AWS Certification (Developer, DevOps and/or, Architect, etc.) At North Point Technology, EMPLOYEES come first! We value our employees by providing excellent compensation, benefits, and a flexible work-life balance. We strive for a close-knit and open atmosphere where the owners are always directly available to our team members. Come join us! Apply with North Point Technology today!

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Bonus based on performance, • Dental insurance, • Health insurance, • Vision insurance Job Title: Director of Operations Restaurants Location: Denver, CO (Streetside Locations) Reports To: Chief Operating Officer (COO) Company: Olive & Finch Collective About Olive & Finch Collective Olive & Finch Collective is a Denver-based hospitality group committed to fresh, chef-driven meals, exceptional guest experiences, and a people-first culture. Since opening in 2013, our growing portfolio includes restaurants, cafs, a full-service bakeshop, a robust catering and events division, retail and grab-and-go operations, and multiple locations at Denver International Airport. At Olive & Finch, we believe in inclusive leadership, sustainable growth, and nourishing both our guests and our teams. Position Summary The Director of Operations Restaurants is responsible for the oversight and performance of all Olive & Finch streetside restaurants, with all General Managers reporting directly to this role. This leader ensures operational excellence, upholds all brand standards, and delivers exceptional guest experiences through hands-on leadership and consistent execution. The Director of Operations partners closely with General Managers to drive revenue growth, optimize labor and COGS, and ensure strong financial performance. They collaborate with the Events and Catering team to support catering sales and flawless execution. This leader also plays a critical role in building organizational bench strength by recruiting, developing, and mentoring high-performing General Managers and future leaders, creating clear succession plans and leadership pipelines. Additionally, the Director of Operations partners with the Airport Operations team during pre-opening and training phases of new airport locations to ensure consistency in brand standards, systems, and training but does not oversee day-to-day airport operations. Reporting directly to the COO, this role is accountable for strengthening teams, optimizing operational systems (Toast, Expandshare, R365), and positioning Olive & Finch restaurants for sustainable growth. Key Responsibilities Operational Leadership * Provide direct oversight to all streetside General Managers, holding them accountable for operational and financial performance. • Ensure adherence to Olive & Finch brand standards, health & safety requirements, and service protocols., • Implement and continuously improve operational systems (Toast POS, Expandshare, R365) to maximize efficiency and consistency., • Drive guest satisfaction by creating and maintaining a culture of hospitality and accountability across all locations. Financial & Performance Management * Partner with the COO and Finance team to develop annual budgets, labor models, and financial forecasts. • Monitor and analyze KPIs (sales, COGS, labor, guest satisfaction) and lead corrective action when needed., • Identify opportunities to increase revenue and profitability, collaborating with marketing and events teams to grow catering and off-premise sales. Facilities & Maintenance * Oversee facilities management for all streetside restaurants, ensuring locations are safe, well-maintained, and guest-ready. • Coordinate preventive maintenance schedules, repairs, and capital improvement projects in partnership with vendors. People Development & Culture * Recruit, train, and mentor General Managers, building strong, engaged teams across all locations. • Create succession plans and leadership pipelines to support company growth and expansion., • Foster a culture of collaboration, accountability, and guest-first service that reflects Olive & Finchs values.

Job DescriptionBenefits: • Employee Meal while on shift, • 401(k), • Competitive salary, • Dental insurance, • Health insurance, • Opportunity for advancement, • Paid time off, • Training & development Duties: As needed to accomplish the task. Cleanliness o Priority one is the cleanliness of the operation and all staff in all areas of the operations full understanding and commitment to the cleaning standards of the operations always. o Details as to appearance of operation daily, prior, during, and post-closing meet and exceeds all standards for operations thereby ensuring that the physical property of the operation is clean, neat, up to standard and well maintained including daily side work, cleaning, and other maintenance schedules/lists are maintained. o Assures daily,monthly cleaning cycles are managed by all managers and support staff. o Staff Appearance including personal appearance( uniforms, facial hair, makeup). Health Department standards, Fire Department, and Safety Standards o Food knowledge, overall food menu knowledge. o Beverage knowledge and understanding the focus for all staff. o Logistics and operations knowledge of staff as it relates to systems and timing. o Provide a clear vision of the company mission to restaurant and team members assuring all understand are clear on task to achieve and execute. o Provide leadership, support, direction and training to the key Managers or team leaders of the organization including but not limited to all back and front of the house managers, and all other lead personnel. Staff Training BOH coordinates with the General Manager and Kitchen Manager-Chef in all areas of kitchen operations including but not limited to: o Follow Operating / Cooking standards of operations pertaining to quality, consistency of product, and recipe execution. o Proper staffing o Training Manage and administrate per corporate guidelines tip and tip out process. Ensure effective cooperation between FOH and BOH Lead by example on the floor, visible on the floor during peak service times including any pre-shift meetings on a frequent basis. Service and Guest Satisfaction o Ongoing review of guest satisfaction and sense of urgency for any guest feedback as required. o Interact with restaurant guests daily and follow up on all guest comments through internal comment cards and other social media feedback forums. Copy the General Manager or Ownership team as needed or as standard is set. Human Resource skills and coordination of these functions as needed weekly and ongoing communications with HR Manager and General Manager as needed or as standard is set. o Ensure that all company policies are current, up to standard, and maintained. o Coordinates with HR Management and General Manager process to hire, and assures proper training, testing of training, scheduling, support, discipline and terminating all salaried or hourly staff as needed. o In conjunction with the General Manager conducts staff evaluations for all BOH and FOH process. o Ensure that all personnel matters and documentation are professionally handled and coordinated with the General Manager and HR Manager relating to HR and are complying for any/all governmental authorities. Assist the GM in organizing (in-house) management meetings which are led by the General Manager. The process includes identifying issues and fixing them. A measurable system for all goals should be in place to review with managers, team leaders, and ownership. Topics to address weekly will include but not be limited to: o Cleaning process and progress of the operation. o Quality of Product and Service o Customer satisfaction/concerns/opportunities. o Teamwork o Events, promotions. o Hiring and training. o Keep the entire management team on task, with clear, attainable, and measurable goals and presents ongoing monthly action plans to the General Manager as needed or as standard is set. Participates in weekly company meetings. Be prepared to discuss the following weekly: o Review of prior week's goals and written review of performance against goals presented weekly in writing. o Review of current and planned goals o Review of human resource issues of all business operations. o Review of any customer issues, or other similar matters. o Review of current, proposed, and planned marketing with the ownership team. o Review and coordinate processes ongoing between FOH and BOH operations o Any other issues of concern to the Management and or Ownership team. Provide immediate input to the Management or Ownership team relating to any business matter that endangers or threatens the business operations reputation-wise, physically, or financially. Finance o Ensure that all accounting, financial, and reporting functions are current, accurate, and approved by the General Manager and or Ownership per the protocols set by Management and the Ownership team. o Support the budgets and maintain and meet the budgeted goals. o Continuously monitor and control departmental expenditures to ensure the budgets are met. Leadership o Provide top leadership for all business operations in regard to include but not limited to restaurant operations, marketing, sanitation, training, human resources, and personnel development. o Communicate and coordinate with the individual management and leadership team on a daily basis. o Fill in temporarily on active shifts when the restaurant is missing key management. Any other duties as requested by the General Manager or Ownership team. Minimum Requirements: o Prior restaurant Management experience in 1-3 years preferred. o Work on their feet 8-10 hours standing, in good physical condition. o Must be able to pass drug and alcohol screening and background check including reference review and credit review prior to a job offer. o Education: Degree is preferable and or food service and hospitality industry certifications o Office 365 proficient with skills in Excel, Office, and PowerPoint o Point of Sales System experience, preferably with Toast.