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Job Description Head Sushi Chef – Denver, CO Salary: $90,000 + Bonus Potential Location: Denver, CO | Full-Service Japanese & Seafood Concept Do you live for precision, artistry, and the perfect slice of fish? Our award-winning restaurant group is seeking a Head Sushi Chef to lead a dynamic culinary team at one of the most stunning destinations in Oregon. This is your opportunity to bring your creativity to a concept celebrated for its fresh seafood, premium sake list, and true omakase experience. What You’ll Do: • Lead and train a talented sushi team in authentic preparation, presentation, and technique, • Oversee sourcing and quality control for premium seafood and seasonal ingredients, • Create and execute innovative sushi menus and omakase experiences, • Ensure food safety, cleanliness, and impeccable guest presentation standards What We’re Looking For: • 5+ years of professional sushi experience (2+ in a leadership role preferred), • Deep knowledge of traditional and modern sushi methods, • Passion for guest engagement and delivering memorable dining experiences, • Strong leadership and mentoring skills Why Join Us: • Competitive base + bonus + benefits, • Relocation assistance for the right candidate, • Creative freedom with a supportive ownership group Apply Today and bring your passion for sushi artistry to one of Denver's top dining destinations! Company DescriptionRestaurantZone is one of the fastest-growing national recruiting agencies in the hospitality/restaurant space. We are a research-based retained recruitment agency & hybrid tech company that focuses on key roles for restaurants and hospitality. RestaurantZone has been featured in National Restaurant News and Total Foods Service Magazine and has worked with reputable brands like Red Lobster, Vapiano's, Chick-fil-a, Sbarro’s, McDonald's, Domino's, Cracker Barrel, Google, and Facebook. We are the cutting edge of recruiting with tech-savvy recruiters with over 100+ collective years of experience working on the team. We have hundreds of jobs to fill and grow! Our recruiters work the entire country and focus on all major locations including Los Angeles, San Diego, New York City, Chicago, Miami, Atlanta, Washington DC, Houston, Las Vegas, Denver, Hawaii, and more!RestaurantZone is one of the fastest-growing national recruiting agencies in the hospitality/restaurant space. We are a research-based retained recruitment agency & hybrid tech company that focuses on key roles for restaurants and hospitality. RestaurantZone has been featured in National Restaurant News and Total Foods Service Magazine and has worked with reputable brands like Red Lobster, Vapiano's, Chick-fil-a, Sbarro’s, McDonald's, Domino's, Cracker Barrel, Google, and Facebook. We are the cutting edge of recruiting with tech-savvy recruiters with over 100+ collective years of experience working on the team. We have hundreds of jobs to fill and grow! Our recruiters work the entire country and focus on all major locations including Los Angeles, San Diego, New York City, Chicago, Miami, Atlanta, Washington DC, Houston, Las Vegas, Denver, Hawaii, and more!

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

Job Description Are you a hardworking, service minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full service restaurant management position in Denver, CO As a Restaurant Sous Chef, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, train, and develop them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Industry Standard Work Week (50-55 hour target), • Attainable Bonus Program, • $50K - $60K Salary, • Equal Opportunity Employer Key Responsibilities • Practice safety as priority #1 for your restaurant team and customers, • Maintain a high ratio of return customers through great service, • Oversee guest services and resolve issues, • Coach and develop restaurant employees to build a cohesive team, • Promote, demonstrate, and lead a memorable customer restaurant experience You will: • Have a minimum of 2 years in Restaurant Management, • Show success in previous positions, • Be physically fit and able to regularly walk, climb, crouch and move up to 50 pounds at a time, • Be able to thrive in a quick paced environment, • Demonstrate outstanding leadership, communication, and training, • Have a stable work history Does this sound like you? We'd love to hear from you! Send your resume today!

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

Job DescriptionBenefits: • 401(k), • Dental insurance, • Employee discounts, • Health insurance, • Opportunity for advancement, • Training & development, • Vision insurance Position Overview Head Bartenders lead the bar team by exemplifying exceptional hospitality, efficiency, and Gin & Luck standards for Bartending, Barbacking and Bar Prep. They set the standard, understand the expectations, and hold others accountable. They have alignments with their manager to represent the team to the manager; and to represent the manager to the team. They also assist in all aspects of FOH, including running food and drink, clearing tables, and greeting guests. All Head Bartenders will exemplify our Core Values, connecting with guests in a professional manner to ensure excellence in service. They will also assist in training all Bar staff and responding to customer complaints. The Head Bartender reports to the General Manager, Bar Manager, Executive Chef, Front of House Manager, Sous Chef and is expected to work in tandem with other FOH and BOH Staff. Core Duties & Responsibilities: • Greet guests warmly, genuinely, and with a smile & eye contact, • Provide an exceptional guest experience from the moment they walk in the door to the moment they leave, • Serve alcoholic beverages only to guests over 21 years of age; check IDs at every table, without exception. Get your manager involved with any questions, • Control the amount of alcohol served, so that guests do not become over-intoxicated, • Know and execute the service expectations outlined in the service manual, • Have a comprehensive knowledge of modern classic as well as popular cocktails; this includes but is not limited to cocktail specs & ingredients, brands, flavor profiles of each ingredient & the cocktail as a whole, and any possible allergens, • Set up bar station in a timely manner, working alongside coworkers to make sure that the mise en place is always set to standard & ready for a busy afternoon of service, • Maintain complete knowledge of products and specifications; this includes ingredients, descriptions, sourcing, brands, allergens, etc., • Have complete knowledge of the food items and preparations, • Communicate any needs of the guests to kitchen and management, • Use heightened awareness on any allergy table, and work to code according to our allergy standards, • Oversee and contribute to Bar Prep execution and consistency, • Coordinate service at the bar with barback, runners & bartenders when appropriate, • Perform bar maintenance throughout the shift, including crumbing, keeping waters full, clearing & resetting serving ware etc., • Maintain a neat & properly organized mise throughout the full night of service, • Maintain a comprehensive knowledge of our POS operation., • Know the table numbers and position numbers in all sections, • Treat the Bar Lab with the respect it deserves, make sure it is clean and organized throughout the night, • Perform assigned side work for opening and closing duties as well as daily cleaning tasks, • Use tact and good judgment when dealing with guest challenges and respond to patron needs with patience and courtesy, • Ability to recognize an intoxicated patron and seek out management with any concerns about a patron that appears intoxicated, • Report all guest complaints to management immediately and follow our five steps for navigating guest complaints, • Attend all staff meetings, • Catch up on all internal communication via Slack before your shift, • Approach each shift with a positive attitude, a willingness to learn and ready to contribute to the teams overall goals, • Always check in with any staff working in your respective space on arrival, see if you can help with anything before beginning your assigned duties, • Complete other duties as assigned by management, • Work with Bar Manager to continuously improve standard operating procedures, • Help to promote a safe and clean environment for co-workers, and guests; maintain the ABK mantra, • Assist in monthly inventory, • Assist in updating and maintaining SOPs and bar related side work, • Help all departments whenever possible, • Operate as a member of the team, helping others and requesting help as needed, • Perform any other restaurant duties as requested by management, • Treat all areas of the building with respect; clean and reset to zero when necessary, • Take regular bar tests & quizzes, including a monthly Time Trial, that encourage personal & professional growth & development, • Assist in training new hires by guiding them through training trails, answering their questions, providing workflow advice, and teaching them G&L's expectations, steps of service steps, and standards operating procedures, • Assist with organizational initiatives, • Build relationships with regular guests; and maintain good relations with our neighborhood and industry community members, • Act in a professional manner and represent Death & Co. / Gin & Luck graciously whether you are in house, traveling, or at another local establishment, • 2+years of proven Bartender experience in a reputable establishment, • Highest levels of EQ and discretion, • Excellent customer service skills, with the ability to create a welcoming and friendly atmosphere for customers, • Attention to detail and the ability to maintain consistency in beverage quality and presentation, • Outstanding communication skills with the ability to interact effectively with customers and team members, • Flexibility in working hours, including early mornings, evenings, weekends, and holidays, • Patience and adaptability, • Self-motivated and a team player, • Have 3-4 years of Bartender experience in a high-volume establishment, • Extensive knowledge of mixology, including a comprehensive understanding of various spirits, ingredients, and techniques, • Curiosity: We learn and improve through active observation and creative problem solving., • A.B.K.: We anticipate, prepare and execute with intention., • Pursuit of Excellence: We will forever be chasing excellence, even when we sometimes fail. It is a pursuit without end., • Contagious Joy: When we're having fun, it emanates out and influences our work and the people around us. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, ancestry, national origin, gender identity, sexual orientation, age, religion, disability status, protected veteran status, or any other characteristic protected by law.. Note: This job description is not intended to be an exhaustive list of all duties, responsibilities or qualifications associated with the job. The duties of this position may change from time to time. Gin & Luck reserves the right to add or delete duties and responsibilities at their discretion

A love of rising before the sun comes up - all Pastry Chef shifts start as early as. Must be at least 18 years of age to be considered for the role of Pastry Chef at Kneaders Bakery & Cafe.

Are you a chef who wants to escape the toxic kitchen workplace and work directly with private clients?. We are looking for a private chef to work 2 days a week. At Biospan, you'll get hands-on training from our nutritional experts and head chef.

Job DescriptionJob Summary We are seeking a Cook to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • 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, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

ASM Global - JobID: R100118185 [Kitchen Supervisor / Cook] As a Sous Chef at ASM Global, you'll: Prepare and cook food under the supervision of the head chef; Assist in menu planning and recipe development; Ensure food quality and presentation meet the standards; Supervise and train kitchen staff; M