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Please note, this position is located at Winter Park Resort in Winter Park, CO. Seasonal (Seasonal) Who We Are: At 67 miles away, Winter Park is the closest ski resort to Denver. With easy access to 765,000 acres of public land, Winter Park is home to endless adventures. Whether you are looking to have your first taste of a winter season or to build a long-term career, we have something for everyone. Perks & Benefits: • Free season pass to Winter Park and all Alterra Resorts, • Discounted friends & family tickets, • Medical, dental, vision, life, paid parental leave and more for eligible employees, • 401(k) plan with 100% company match - up to 4%, • Mental health resources for all employees, • Food & beverage and retail discounts, • Onsite employee childcare based on availability, • Discounted equipment rentals, pro-deals, and more POSITION SUMMARY: Looking to grow your culinary skills in a fast-paced mountain kitchen? Winter Park Resort is hiring cooks of all skill levels to join our growing culinary team. With multiple food & beverage outlets across the resort, opportunities range from entry-level Cook 1 to advanced Cook 4 positions. You'll work across all stations, including grill, fryer, sauté, and expo. Banquet and pastry experience is a plus. Must be able to follow recipes, work as a team, multitask, and strive to exceed guest expectations. Applicants will be considered for all locations and placed based on skill level. An attached pdf or word document of your resume is required. WAGE: The base hourly pay range below represents the low and high end of Winter Park Resort's hourly pay for this position. Actual pay will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Winter Park Resort's total compensation package for employees. Other rewards may include many region-specific benefits. Hourly pay range: $19 ESSENTIAL DUTIES Job details vary based on skill level as outlined in specific job descriptions. Duties include but are not limited to: • Prepares various foods, under supervision, for restaurant and banquets., • Assist in maintaining appropriate quality and production., • Maintain high pace while cooking/prepping for a high-volume restaurant and other functions., • Participates in cost control and ongoing sanitation practices., • Set work area according to station guide, • Knife skills appropriate for cook level, • Will label, date, rotate product and keep a clean station. Properly store food in correct and allotted areas., • Complete Food Handler and Allergen training. Ensure compliance with established health and safety procedures., • Report all observations of damaged/ dangerous equipment., • Conduct and record time and temps at station. Has awareness of storage areas, labeling and dating., • Takes direction from Chefs, Sous Chefs, and outlet managers., • Organize station to create greatest efficiency and keep work area and kitchen organized and clean at all times, adhering to all state and local sanitary requirements., • Assist Sous Chef and Chef with securing/storing food deliveries with knowledge of food hierarchy placement., • Support with communication/notification regarding product outages. 86'd items, product shortages, low inventory items., • Compliance with all company policies and procedures as well as any regulatory requirements, • Must be minimum of 16 years of age for Cook 1, • Must be minimum 18 years of age for Cook 2 - 4, • Must be able to stand for long periods of time, • Must be able to lift and carry up to 50 lbs., • Must read, write, and speak fluently in English, • Cook 1 - Preferred experience as a basic prep cook and/or counter service worker, but not required, • Cook 2 - One year of relevant professional cooking experience, • Cook 3 - 2 years' experience as a professional cook or 1 year plus an associate degree in Culinary Arts, • Cook 4 - 3 years of relevant professional cooking experience or 2 years of experience and an associate degree in Culinary Arts, • Ability to work at a high pace with a variety of kitchen equipment, • Must be able to adhere to Winter Park Resort's Culinary Guidelines, • Expected to interact and maintain positive relationships with guests, co-workers, and management consistent with Winter Park Resort's Service Excellence standards, • Must have current Food Handler and Allergy training certificate, or must attend Food Handler and Aller-train certification courses for Alterra Mountain company within 14 days of employment PHYSICAL REQUIREMENTS: 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 walk, talk, see, hear, and operate a computer and other office productivity machinery. WORKING CONDITIONS Indoor/Outdoor: While performing the duties of this job, the employee may be exposed to harsh and varying outside weather conditions. Hazardous Materials/Noise: The noise level in the workplace is usually moderate. AN EQUAL OPPORTUNITY EMPLOYER: Winter Park Resort is an Equal Opportunity Employer and is dedicated to the principles of equal employment opportunity in any term, condition, or privilege of employment. Application Deadline: Recruiting timelines vary by position, however, all Winter Park Resort positions accept applications for a minimum of 3 business days from the posting date listed above. This position is open and still accepting applications.

Job Description Entry Level Chef Opportunity – Seasonal Resort Destination Looking for a culinary adventure in the mountains? We’re hiring a Chef to join our team at a beautiful year-round resort surrounded by breathtaking forests, rivers, and endless outdoor recreation. This is your chance to combine your passion for food with the lifestyle of the great outdoors. Owning your own RV is required for consideration of this position. What You’ll Do: • Lead kitchen operations, preparing quality meals for resort guests and visitors, • Manage food production, inventory, and kitchen staff to ensure smooth operations, • Create a welcoming dining experience that matches the natural beauty of the resort setting, • Bring creativity and efficiency to menu planning, daily specials, and seasonal offerings What We’re Looking For: • At least 1+ years of experience as a Head Cook or Chef, • Background in restaurant management preferred, • Strong time management and team leadership skills, • Ability to thrive in a fast-paced, guest-focused environment Compensation & Perks: • Starting salary of $55,000 per year, • Bonus available for completing the full season, • Access to 401(k) program, • Employee discounts at the store, bar, and restaurant, • Discounted full hook-up RV site (must provide your own RV), • Work where you can enjoy fishing, rafting, hiking, biking, and more in your free time Apply Today - Entry Level Chef in Bellvue, CO For immediate consideration, e-mail your resume to

Job DescriptionDescription:DENVER RESCUE MISSION Job Announcement Position Title: Chef - Northern Colorado Reports to: Food Services Manager Job Classification: Full time; non-exempt Salary Range: $20.29 - $24.55 per hour About Us: Denver Rescue Mission has been serving the most vulnerable in our community for over 130 years. Our history is rooted in a love of Christ and a commitment to share that love with others. At multiple locations throughout our community, we help restore the lives of people experiencing homelessness and addiction through emergency services, rehabilitation, transitional programs, and community outreach. The Opportunity: 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. Responsibilities will include but not be limited to: 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 DescriptionComprehensive benefits including medical, dental, vision, life and disability insurance plus voluntary benefits. NOW HIRING / IMMEDIATELY HIRING: LINE COOKS, PREP COOKS & PIZZA COOKS • Part-time or full-time hours at a highly competitive rate of pay., • Comprehensive benefits program offered to all team members – including medical, dental, vision, life and disability insurance plus voluntary benefits., • Flexible scheduling to accommodate school, life and family., • Advancement Opportunities. After drawing our first pint in 1976, we’ve continued to pull some impressive local and international beers at over 100 locations. We still build our pizzas and taproom fare from scratch - one delicious, fresh ingredient at a time, but the most important ingredient is YOU! Come help craft our made-from-scratch, mouth-watering recipes that provide exceptional dining experiences for our guests! These culinary roles will be responsible for creating all of the dishes on our menu and duties will include preparing and cooking a variety of different dishes. Your commitment to us: • Ensuring the highest quality food is properly executed by adhering to our recipe procedures., • Preparing a variety of food with different methods of preparation and using a variety of tools and equipment., • Following company safety and sanitation policies and procedures., • Must be 18 years of age to operate kitchen equipment, • Previous kitchen / culinary / chef experience is preferred, but not required., • Experience and knowledge of kitchen equipment including but not limited to knives, slicer, mixer, stoves, ovens, broiler and pizza oven desired We are an Equal Opportunity / E-Verify Employer. This job description is not intended to be all-inclusive. As a SPB Hospitality Team Member you may be asked to perform additional related duties to meet ongoing needs.

Job Description Ace Gillett's has a 3% kitchen appreciation fee that is 100% distributed to our amazing culinary team! ABOUT US The Yarrow Group is a collection of independently spirited and branded hotels focused on remarkable hospitality™. We see every day as an opportunity to enrich the lives of our employees, guests, and communities. Our vision, mission, values and commitments are at the core of every decision we make and every person we hire. No heroes, no egos–just a diverse group of individuals with solid relationships built on a foundation of trust that honors our employees, guests, and investors. OUR VALUES We Engage and We Listen We Care and We Own We Provide and We Ensure We Appreciate and We have Fun JOB OVERVIEW Ace Gillett’s Line Cooks assist the Head Chef in daily operations and cooking, as well as banquets hosted by Ace Gillett’s. Line Cooks are responsible for preparing food items, cooking during service, and general pantry stock. Under the supervision of the Head Chef, Line Cooks may create their own specials. Cleaning and maintaining a safe work area are also required. ESSENTIAL JOB FUNCTIONS • Memorizing recipes, policies, procedures, and standard portion sizes., • Preparing ingredients and components of each recipe on the restaurant’s menu., • Maintaining freshness of product and rotating old product out., • Working with a team of Cooks to handle varying levels of activity., • Maintaining a clean, sanitary, and safe workspace at all times to avoid contamination., • Being aware of and following all kitchen health and safety regulations and guideline., • Daily preparation of all food items., • Communicating with other cooks and servers in regards to customer needs., • Receiving and checking food orders., • Cleaning dishes., • Assist with the creation and planning of menu items., • Adhere to the policies and procedures of the hotel., • Maintain effective communication within department, including Front of House., • Participates in all projects, programs, and assignments to ensure that hotel and restaurant guidelines and procedures are being followed., • Is aligned with the culture, values, goals, and human resource programs of the hotel and The Yarrow Group. ESSENTIAL QUALIFICATIONS • 1-year cook experience preferred, • Serv-Safe certified preferred, • Familiarity with commercial kitchen equipment, • Knife handling and food preparation experience, • Proper food handling skills, • Desire to design new dishes, • Knowledge of food allergies, • Organizational and time management skills, • Be an active team player and ability to collaborate across teams PHYSICAL DEMANDS & WORK ENVIRONMENT The physical demands & work environment 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 handle, feel, or finger; reach with hands and arms; talk or hear; and taste or smell. The employee frequently is required to walk and climb or balance. The employee is occasionally required to sit and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. STANDARD SPECIFICATIONS Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and 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 perform any other job-related duties assigned by their direct report. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Benefits • Health Care Plan (Medical, Dental & Vision), • Retirement Plan (401k, IRA), • Life Insurance (Basic, Voluntary & AD&D), • Paid Time Off (Vacation, Sick & Public Holidays), • Short Term & Long Term Disability, • Training & Development, • Wellness Resources

Job Description Culinary Lead (Hourly Kitchen Manager) At CAVA, we love what we do, and we try and make every day as fulfilling as the last. Our restaurants need team members to make the magic happen every day. Everyone matters and we’re here to celebrate your growth. We foster a culture built on five core values: • Positivity – Every one of us can change someone’s day for the better., • Transparency –We use transparency to help us make decisions through open dialogue, • Humility – We can always find ways to improve., • Fanaticism – We are passionate about the opportunity to turn every guest into a fanatic., • Thoughtfulness –We go above and beyond for our guests, our teams and communities. The Role: Culinary Leads are responsible for food quality and safety at CAVA. Our ideal Culinary Lead is hardworking, attentive to detail, and capable of leading and coaching a team. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor

The Torchy's legacy began in Austin, Texas in 2006 with an idea, a dedicated executive chef, and a food trailer to now operating over 130 restaurants nationwide.OUR PURPOSE: IGNITING YOUR ORIGINALITY.OUR VISION: TO BE THE CHOICE FOR ALL WHO CRAVE DAMN GOOD FOOD AND TO EXPRESS THEIR AUTHENTIC SPIRIT.

Perform administrative duties, such as preparing sales budgets and reports, maintaining sales records, processing credits, and pick-up requests, preparing sales quotes and menu suggestions, and filing reports. Minimum 2 years of sales, and/or chef/restaurant management experience, and/or related (Bu

Seeking a Private Chef/House Manager for Company Executive located in Douglas County, between Castle Rock and the Tri-Lakes area of Colorado.