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Job DescriptionUnder the supervision of the Case Management Program Manager, the Case Manager will be responsible for providing ongoing engagement, assessment, intervention, and evaluation for the youth on their individual case load. This commonly includes youth intakes, assessments, crisis phone counseling, client data collection, documentation, file maintenance, and follow-up care. In addition, the Case Manager will assist with the general upkeep of the case management program, including regular program shift coverage, milieu management, crisis intervention, reporting maintenance issues, and ensuring that the program is facilitated in a manner that meets Urban Peak’s mission. Case Managers will work with youth ages 12-24 who are enrolled in Urban Peak’s programming who are experiencing homelessness. The acuity of clients varies, but many clients will have unique goals related to mental health, substance use, education, employment, and housing. This position will ensure that interactions, interventions, and environments at Urban Peak are trauma informed and will emphasize the physical and emotional safety of youth and staff. Who You Are: • A master’s degree in social work, psychology, or child development AND a minimum of four (4) years’ treatment-oriented or case management experience; OR a bachelor’s degree in behavioral science, human services, or related fields AND five (5) years’ experience working with children/youth; OR six (6+) consecutive years’ full-time (FT) experience with homeless or runaway youth., • The ability to connect well, work effectively, and communicate in a culturally responsive manner with a diverse youth population., • An understanding of trauma informed care and harm reduction principles and an ability to implement these approaches., • Ability to handle multiple tasks and to assess and change priorities based upon agency and client needs, in an environment that sometimes includes interpersonal conflict and chaos., • Confidence in timely and accurate data collection and the ability to maintain accurate and thorough client files (this position will utilize Salesforce)., • Skilled in mediating and de-escalating, particularly in sensitive situations. Able to make sound decisions, using available information while maintaining appropriate confidentiality., • Able to function as a member of an interdisciplinary team and work with collaborating agencies., • Ability to use second language in written and verbal communication desired (Spanish, Vietnamese, ASL) preferred but not required., • Lived experience reflective of the youth we serve is encouraged but not required., • Team-oriented and able to coordinate with various departments and staff., • Computer proficient and possess experience of Microsoft Office Suite (e.g. Outlook, Word, PowerPoint, and Excel)., • Must be insurable as a driver on Urban Peak’s auto liability policy to conduct business on behalf of the agency or transport youth using an Urban Peak vehicle and an approved personal vehicle., • Ability to pass both federal and state background checks., • Ability to pass pre-employment TB Screening and a pre-employment physical examination., • Provide proof of education (HS Diploma OR Official Transcripts) What You Will Do: The job duties of this position are performed personally, in cooperation with your supervisor, and/or in coordination with other staff. Additional work functions and duties may be assigned. Case Management: • Manages a case load of up to 30 clients. Meets with assigned youth on a weekly basis to create goals, review progress, and provide support and accountability., • Provides personal interest and attention to each youth, supporting each young person in their unique social, emotional, and intellectual development., • Assists clients in their movement through Urban Peak programs by helping them apply for Neighborhood and Housing programs in a timely manner., • Provides guidance to youth that is based on the principles of trauma informed care, positive youth development, and harm reduction., • Assists youth and other involved persons in facilitating safe and stable housing for the youth., • Collaborate with other agencies for service delivery needs, staying current on resources and developments in this area of specialization., • Cultivates a shame-free case management relationship, where youth are able to communicate about their substance use, sexuality, gender, religion, mental health, neurodivergence, and other aspects of identity without fear of judgement or retaliation., • Conducts and/or participates in circles of support or restorative conversations as needed., • Acts as a positive role model by communicating consistently with youth and showing up on-time for case management meetings., • Attends all required staff meetings and weekly supervision prepared to provide client updates., • Works with parents, legal guardians, or family members towards reunification, if appropriate. Milieu Supervision: • During weekly program shift (4-5 hrs.), holiday shifts, and on-call shifts, the Case Manager focuses their attention on providing staff oversight of the shelter milieu area., • Provides services for youth through a trauma informed approach, working to ensure the physical and emotional safety of the youth and their environment., • Provides programming that supports the building of healthy relationships, as needed., • Works alongside kitchen staff and volunteers to ensure meals are prepared in a safe, clean, and efficient manner., • Works with youth to maintain cleanliness of their environment. Provides direction and support to youth on the completion of daily chores., • Maintains a welcoming presence and support youth who enter the program through intakes, tours, and bed assignments., • Provides crisis intervention and de-escalation support, including verbal and physical altercations, and phone counseling, as needed. Documentation: • Accurately documents all services (including intakes, assessments, case notes, treatment plans, as well as individual and bulk services) in Salesforce., • Enter all client documentation in accordance with programmatic data quality standards., • Obtains Releases of Information for all communication with external support on behalf of client., • Documents significant events and client updates in the Communication Log., • Maintains clear and effective communication with other staff regarding clients., • Ensures client confidentiality through the safe and secure storage of client information., • Completes thorough intakes in a manner that begins to establish comfort and trusting relationships., • During intake, assesses the level of need and make recommendations regarding youth’s involvement in Urban Peak. Establishes plans with youth, ensures follow through, and makes appropriate referrals. What We Offer: • Salary: $ 24.26 / Hour., • Shift Schedule: Sunday 8AM to 4PM and Monday through Thursday 9AM to 5PM., • 100% Employer paid Medical and Dental plans - Buy-up plans available., • Vision Plan., • Flexible Spending Plan – Health & Dependent Care.., • Accident Coverage | Critical Care & Hospitalization Ancillary Plan., • Employer paid Basic Life and AD&D., • Employee Voluntary Life Insurance., • Employer paid Short-Term and Long-Term Disability., • Colorado Paid Famli Leave Private Plan – Employee / Employer Split @ 50%., • 403(b) Retirement Plan with 2% Agency Match., • Employer paid RTD Eco Pass., • 10 Paid Holidays., • 48 hours Paid Sick Time., • 120 hours of Vacation to start on an accrual basis., • Robust Employee Assistance Program., • Second Language pay differential., • Staff support for lateral growth through training and mentorship. Who We Are:Founded in 1988, Urban Peak is the only non-profit organization in Denver that provides a full convergence of services for youth ages 12 through 24 experiencing homelessness or at imminent risk of becoming homeless. Our goal is to meet youth where they are and to provide them with the assistance and support, they need to become self-sufficient or obtain the necessary services they need to exit a life on the streets. Urban Peak provides numerous programs and services that are founded on the principles of trauma-informed care and Positive Youth Development to assist youth in reaching their potential and living a successful life off the streets. Services include street outreach, a 136-bed shelter for youth ages 12 through 24, daytime drop-in services, supportive housing, education and employment services, case management, life skills courses, behavioral health evaluations, meals and more. The youth served at the shelter come from a variety of backgrounds, and we strive to be a safe community for all youth, regardless of race, ethnicity, national origin, religion, class, educational background, sexual orientation, gender identity, or ability status. Urban Peak embraces diversity and considers all qualified candidates that have an interest in the non-profit sector. We prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, HIV/AIDS status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. We encourage all candidates to apply.

Job Description Under the supervision of the Case Management Program Manager, the Case Manager - Clinical will be responsible for providing ongoing engagement, assessment, intervention, and evaluation for the youth on their individual case load. This includes youth intakes, assessments, crisis phone counseling, client data collection, documentation, file maintenance, and follow-up care. In addition, the Case Manager will assist with general upkeep of the case management program, including regular program shift coverage, milieu management, crisis intervention, and ensuring that the program is facilitated in a manner that meets Urban Peak’s mission. Case Managers will work with youth ages 12-24 who are enrolled in Urban Peak’s programming who are experiencing homelessness. The acuity of clients varies, but this role will specialize in working with higher acuity clients to achieve goals including improved mental health and substance misuse issues. The acuity of clients varies, but this role will specialize in working with higher acuity clients to achieve goals including improved mental health and substance misuse issues, and support with Family Mediation for Minor clients. Weekly clinical case management sessions are conducted with each youth to review progress towards objectives and to provide support and accountability. This position will ensure that interactions, interventions, and environments at Urban Peak are trauma-informed and emphasize the physical and emotional safety of youth and staff. Who You Are: • A master’s degree in social work, psychology, or child development AND a minimum of four (4) years’ treatment-oriented or case management experience; OR a bachelor’s degree in behavioral science, human services, or related fields AND five (5) years’ experience working with children/youth; OR six (6+) consecutive years’ full-time (FT) experience with homeless or runaway youth., • Clinical license or license eligible (LPC, LMSW, LCSW, LMFT, LPCC) or Addiction Counselor Certification (CAC) preferred (pay differential for offered for license)., • The ability to connect well, work effectively, and communicate in a culturally responsive manner with a diverse youth population., • An understanding of trauma informed care and harm reduction principles and an ability to implement these approaches., • Ability to handle multiple tasks and to assess and change priorities based upon agency and client needs, in an environment that sometimes includes interpersonal conflict and chaos., • Confidence in timely and accurate data collection and the ability to maintain accurate and thorough client files (this position will utilize Salesforce)., • Skilled in mediating and de-escalating, particularly in sensitive situations. Able to make sound decisions, using available information while maintaining appropriate confidentiality., • Able to function as a member of an interdisciplinary team and work with collaborating agencies., • Ability to use second language in written and verbal communication desired (Spanish, Vietnamese, ASL) preferred but not required., • Lived experience reflective of the youth we serve is encouraged but not required., • Team-oriented and able to coordinate with various departments and staff., • Computer proficient and possess experience of Microsoft Office Suite (e.g. Outlook, Word, PowerPoint, and Excel)., • Must be insurable as a driver on Urban Peak’s auto liability policy to conduct business on behalf of the agency or transport youth using an Urban Peak vehicle and an approved personal vehicle., • Ability to pass both federal and state background checks., • Ability to pass pre-employment TB Screening and a pre-employment physical examination., • Provide proof of education (HS Diploma OR Official Transcripts) What You Will Do: The job duties of this position are performed personally, in cooperation with your supervisor, and/or in coordination with other staff. Additional work functions and duties may be assigned. Case Management • Manages a case load of up to 30 clients. Meets with assigned youth on a weekly basis to create goals, review progress, and provide support and accountability., • Will step in and assist with mediations with families for the minor specific program, • Provides personal interest and attention to each youth, supporting each young person in their unique social, emotional, and intellectual development., • Assists clients in their movement through Urban Peak programs by helping them apply for Neighborhood and Housing programs in a timely manner., • Provides guidance to youth that is based on the principles of trauma informed care, positive youth development, and harm reduction., • Assists youth and other involved persons in facilitating safe and stable housing for the youth., • Collaborate with other agencies for service delivery needs, staying current on resources and developments in this area of specialization., • Cultivates a shame-free case management relationship, where youth are able to communicate about their substance use, sexuality, gender, religion, mental health, neurodivergence, and other aspects of identity without fear of judgement or retaliation., • Conducts and/or participates in circles of support or restorative conversations as needed., • Acts as a positive role model by communicating consistently with youth and showing up on-time for case management meetings., • Attends all required staff meetings and weekly supervision prepared to provide client updates., • Works with parents, legal guardians, or family members towards reunification, if appropriate. Milieu Supervision • During weekly program shift (4-5 hrs.), holiday shifts, and on-call shifts, the Case Manager focuses their attention on providing staff oversight of the shelter milieu area., • Provides services for youth through a trauma informed approach, working to ensure the physical and emotional safety of the youth and their environment., • Provides programming that supports the building of healthy relationships, as needed., • Works alongside kitchen staff and volunteers to ensure meals are prepared in a safe, clean, and efficient manner., • Works with youth to maintain cleanliness of their environment. Provides direction and support to youth on the completion of daily chores., • Maintains a welcoming presence and support youth who enter the program through intakes, tours, and bed assignments., • Provides crisis intervention and de-escalation support, including verbal and physical altercations, and phone counseling, as needed.Documentation, • Accurately documents all services (including intakes, assessments, case notes, treatment plans, as well as individual and bulk services) in Salesforce., • Enter all client documentation in accordance with programmatic data quality standards., • Obtains Releases of Information for all communication with external support on behalf of client., • Documents significant events and client updates in the Communication Log., • Maintains clear and effective communication with other staff regarding clients., • Ensures client confidentiality through the safe and secure storage of client information., • Completes thorough intakes in a manner that begins to establish comfort and trusting relationships., • During intake, assesses the level of need and make recommendations regarding youth’s involvement in Urban Peak. Establishes plans with youth, ensures follow through, and makes appropriate referrals. What We Offer: • Salary: $ 24.26 / Hour, • $2 / hour pay differential for a License, • Shift Schedule: Tuesday through Friday 9AM to 5PM and Saturday 8AM to 4PM, • 100% Employer paid Medical and Dental plans - Buy-up plans available, • Vision Plan, • Flexible Spending Plan – Health & Dependent Care, • Accident Coverage | Critical Care & Hospitalization Ancillary Plan, • Employer paid Basic Life and AD&D, • Employee Voluntary Life Insurance, • Employer paid Short-Term and Long-Term Disability, • Colorado Paid Famli Leave Private Plan – Employee / Employer Split @ 50%, • 403(b) Retirement Plan with 2% Agency Match, • Employer paid RTD Eco Pass, • 10 Paid Holidays, • 48 hours Paid Sick Time, • 120 hours of Vacation to start on an accrual basis, • Robust Employee Assistance Program, • Second Language pay differential, • Staff support for lateral growth through training and mentorship Who We Are: Founded in 1988, Urban Peak is the only non-profit organization in Denver that provides a full convergence of services for youth ages 12 through 24 experiencing homelessness or at imminent risk of becoming homeless. Our goal is to meet youth where they are and to provide them with the assistance and support, they need to become self-sufficient or obtain the necessary services they need to exit a life on the streets. Urban Peak provides numerous programs and services that are founded on the principles of trauma-informed care and Positive Youth Development to assist youth in reaching their potential and living a successful life off the streets. Services include street outreach, a 136-bed shelter for youth ages 12 through 24, daytime drop-in services, supportive housing, education and employment services, case management, life skills courses, behavioral health evaluations, meals and more. The youth served at the shelter come from a variety of backgrounds, and we strive to be a safe community for all youth, regardless of race, ethnicity, national origin, religion, class, educational background, sexual orientation, gender identity, or ability status. Urban Peak embraces diversity and considers all qualified candidates that have an interest in the non-profit sector. We prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, HIV/AIDS status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. We encourage all candidates to apply.

Additional Information Job Number26071231 Job CategoryFood and Beverage & Culinary Location8300 Pena Blvd, Denver, Colorado, United States, 80249_ ScheduleFull Time Located Remotely?N Position Type Management Pay Range: $86,000-$112,000 annually Bonus Eligible: Y Expiration Date: 07/09/2026 JOB SUMMARY Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Assisting in Leading Kitchen Operations for Property • Provides direction for all day-to-day operations., • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps., • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance., • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example., • Encourages and builds mutual trust, respect, and cooperation among team members., • Serving as a role model to demonstrate appropriate behaviors., • Ensures property policies are administered fairly and consistently., • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met., • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team., • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns., • Supervises and coordinates activities of cooks and workers engaged in food preparation., • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas., • Establishes goals including performance goals, budget goals, team goals, etc., • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety., • Manages department controllable expenses including food cost, supplies, uniforms and equipment., • Participates in the budgeting process for areas of responsibility., • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development., • Monitors the quality of raw and cooked food products to ensure that standards are met., • Determines how food should be presented, and create decorative food displays., • Recognizes superior quality products, presentations and flavor., • Ensures compliance with food handling and sanitation standards., • Follows proper handling and right temperature of all food products., • Ensures employees maintain required food handling and sanitation certifications., • Maintains purchasing, receiving and food storage standards., • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention., • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed., • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis., • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations., • Interacts with guests to obtain feedback on product quality and service levels., • Responds to and handles guest problems and complaints., • 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., • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills., • Ensures employees are treated fairly and equitably., • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations., • Administers the performance appraisal process for direct report managers., • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition., • Observes service behaviors of employees and provides feedback to individuals and or managers., • Manages employee progressive discipline procedures for areas of responsibility., • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. 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 evaluating results to choose the best solution and solve problems. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. We’re proud to offer a wide range of benefits designed to support you and your family, enrich your wellbeing, empower your career, and spark new adventures. Benefits eligibility and options may vary depending on employment status, position and location. Click _ to learn more. At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work, begin your purpose, belong to an amazing globalteam, and become the best version of you.

Job Description Overview: We are seeking a skilled Sushi Chef to join our team in delivering exceptional Japanese cuisine. If you have a passion for creating exquisite sushi dishes and enjoy working in a fast-paced kitchen environment, we want to hear from you. Duties: • Prepare a variety of sushi rolls, sashimi, and nigiri with precision and attention to detail, • Ensure the quality and freshness of ingredients used in sushi preparation, • Collaborate with kitchen staff to coordinate overall meal production, • Maintain cleanliness and organization in the sushi preparation area, • Assist in developing new sushi recipes and menu items, • Uphold food safety standards and practices Requirements: • Proven experience as a Sushi Chef or relevant role in a restaurant or catering environment, • Proficiency in knife skills for precise cutting and presentation of sushi dishes, • Strong knowledge of Japanese culinary techniques and ingredients, • Ability to work efficiently in a high-volume kitchen setting, • Excellent communication skills and the ability to work well within a team, • Certification from a culinary institute or sushi training program is a plus Compensation, Benefits & Application Information Pay: $20–$30 per hour Benefits Offered: • Employee discount, • Flexible schedule, • Paid sick leave in accordance with Colorado Healthy Families and Workplaces Act (HFWA) How to Apply: Apply directly through Indeed. Application Deadline: Applications accepted on a rolling basis until the position is filled. Join our team as a Sushi Chef and showcase your talent in creating authentic Japanese cuisine while working alongside a dedicated culinary team. Benefits: • Employee discount, • Paid sick time Work Location: In person

Job Description This is a full time job with Xclusive Services. We work with multiple Hotels in Denver and offer great hourly rates, plus amazing benefits. Insurance is affordable and offers ZERO deductibles . We are a People first company and take great care of our employees! Job Summary The Line Cook is responsible for preparing high-quality food items for hotel guests, banquets, room service, and restaurant operations. This role supports the kitchen team by maintaining food quality, following recipes and safety standards, and ensuring timely service in a fast-paced hospitality environment. Key Responsibilities • Prepare, cook, and plate menu items according to hotel standards and recipes., • Set up and stock assigned cooking stations before service., • Assist with breakfast, lunch, dinner, banquet, and room service preparation as needed., • Follow proper food handling, sanitation, and safety procedures., • Maintain cleanliness and organization of workstations, equipment, and storage areas., • Monitor food quality, freshness, portion control, and presentation., • Communicate with chefs, servers, and kitchen staff to ensure timely order preparation., • Label, date, rotate, and store food products properly., • Assist with inventory, prep lists, and receiving deliveries when needed., • Report equipment issues, shortages, or safety concerns to the supervisor., • Support banquet and catering events, including setup, cooking, and breakdown., • Perform other kitchen duties as assigned by the Chef, Sous Chef, or Kitchen Manager. Qualifications • Previous cooking or kitchen experience preferred, preferably in a hotel, restaurant, or banquet setting., • Knowledge of basic cooking techniques, knife skills, and food safety practices., • Ability to follow recipes, prep lists, and verbal instructions., • Ability to work evenings, weekends, holidays, and flexible shifts., • Strong attention to detail and ability to work in a fast-paced environment., • Food Handler’s certification preferred or required based on local regulations. Physical Requirements • Ability to stand for long periods of time., • Ability to lift, carry, push, or pull up to 50 pounds., • Ability to work in hot, cold, and busy kitchen environments., • Frequent bending, reaching, lifting, and repetitive hand movements. Work Environment This position works in a hotel kitchen and may support restaurant dining, banquets, catering, breakfast service, and room service. The role requires teamwork, professionalism, and a commitment to guest satisfaction Company DescriptionWe are a Staffing company working with some of the best Restaurant and Hotel companies out there! We offer full time jobs and task force jobs with opportunity for advancement!We are a Staffing company working with some of the best Restaurant and Hotel companies out there! We offer full time jobs and task force jobs with opportunity for advancement!

Job Description Kitchen Prep / Bowl Preparer Fast food style busy and popular Poke Bowl Restaurant at 110 16th St mall #100 Denver, CO 80202 is currently looking for Kitchen Prep / Bowl Preparer. We are looking for handle skillfully, attentive and responsible employees. -Cut fish and vegetable. Preparation of various kinds of topping with speed. Order and inventory. -Make and Serve customized Poke bowls to customers in line, Great customer service, Cashier, Cleaning FOH & BOH, Multitasker. Experienced, Knife skill and Sushi prep experience Plus. -Must Self-starter, team worker, organized and detail person. -Full time & Part time available, but need to work every day, Monday - Friday 9:00am Opening - 2:00pm / Monday - Friday 9:00am -5:00pm / Monday - Friday 11:00am - 7:15pm Closing / Monday - Friday 11:00am - 5:00pm / Saturday shift 10:30am - 3:15pm Rotating with other staff. Work hours can be decided depending on experience or skill. Serious persons only. First come, first serve. Please apply to come in person or email. Thank you so much! pokeworlddenver.com Company DescriptionLocated at popular16th St Mall in Denver downtown. Fast paced Restaurant, Great customer service and sushi-grade Poke bowls with many varieties of topping served!Located at popular16th St Mall in Denver downtown. Fast paced Restaurant, Great customer service and sushi-grade Poke bowls with many varieties of topping served!

Job Description PURPOSE The Culinary Manager is responsible for oversite of the complete back of house operation to include controlling all food related costs, back of house team member labor costs, food quality and overall condition of the kitchen area. DUTIES & RESPONSIBILITIES • Perform daily line check and safety walk throughs, • Responsible for food budget and cost control of food and labor, • Investigate and review all sub-standard food with BOH team, • Review the suppliers and its goods price every month, • Monitor food waste and find solutions to minimize food waste, • Work with Corporate Chef on menu development and engineering, • Keep the kitchen running smoothly and adequately stocked with all necessary goods, • Create an environment of trust and mutual respect, • Responsible for complete life cycle of all team members to include hiring, training, coaching/counseling, skill development and terminations, • Monitor and maintain highest standards of food and beverage quality, guest service, cost control, and consistency of service, • Manage staffing levels and controllable costs ensuring they are in line with budget, • Complete nightly logs and manager reports, • Monitor and enforce inventory controls, • Ensure accurate and thorough information regarding menu items and food allergen information is up to date, • Recognize and cultivate regular guests and repeat business, • Respond to guest concerns/complaints and correct errors or resolve complaints, • Comply with all safety and health department procedures and all state and federal liquor laws, • Maintain company safety and sanitation standards, • Ensure complete and proper check out procedures, • Assists and/ or completes additional tasks as assigned QUALIFICATIONS & SKILLS • High School Diploma or equivalent required, • Bachelor’s Degree in Culinary Arts preferred, • Proof of eligibility to work in the United States, • Valid Driver’s License, • 21+ years of age, • Possession of or the ability to possess all state required work cards, • Minimum of three (3) to five (5) years of related experience, • Proficient in Windows MS Office, Open Table, Outlook, • Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls, • Knowledge of state and local laws as it applies to labor and health code regulations, • Experience with POS systems and back office reporting systems, • Proper lifting techniques, • Guest relations, • Sanitation and safety, • Safe alcohol service, • Full service restaurant operations, • Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public WORKING CONDITIONS The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job. • Small to medium office or shared work space, • Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors, • Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume, • Fast paced, high volume, full service restaurant, • Work varied shifts to include days, nights, weekends and holidays PHYSICAL REQUIREMENTS The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. • Ability to walk long periods of time, • Ability to stand for long periods of time, • Ability to use hands to handle, control, or feel objects, tools, or controls., • Ability to repeat the same movements for long periods of time, • Ability to understand the speech of another person, • Ability to speak clearly so listeners can understand, • Ability to push and lift up to 50 lbs, • Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl DISCLIAMER This job description is a summary of duties, which you as a Culinary Manager are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.

Job DescriptionDescription: Culinary Manager Urban Egg is an elevated breakfast experience (and yes—brunch and lunch too!). From our locally sourced ingredients to the open-kitchen layouts, every detail reflects the love and care that goes into each plate. Our restaurants are clean, inviting, and full of positive energy, designed to feel fun and welcoming, while delivering the quality every guest can taste. We’re proud of what we do. Why work for Urban Egg? We are an Employer of Choice and have lots to offer to our team members. Among other things, you get competitive pay, great benefits, and ideal work hours—so you’re home every night! We have a generous PTO policy, an Employee Assistance Program for your mental, emotional, and financial well-being, matching 401(k), opportunities for growth and development, and a supportive environment where your culinary talents can flourish. We are seeking an experienced Culinary Manager to lead our culinary team and ensure the delivery of exceptional dining experiences. This role offers an exciting opportunity to oversee kitchen operations, innovate menu offerings, and maintain high standards of quality and safety. If you are a motivated leader with a passion for culinary excellence, we invite you to apply! Key Responsibilities • Oversee daily kitchen operations, including food preparation, presentation, and service, • The Culinary Manager may develop new and inspiring dishes for the menu, • Manage and train culinary staff, fostering a positive and productive work environment, • Ensure compliance with health, safety, and sanitation regulations, • Control food costs, inventory, and ordering to optimize profitability, • Collaborate with management on event planning and special menus, • Maintain high standards of food quality, consistency, and guest satisfaction, • Monitor kitchen equipment and facilities, coordinating maintenance and repairs as needed Skills and Qualifications • Strong knowledge of culinary techniques, food safety, and sanitation standards, • Excellent leadership, communication, and team management skills, • Ability to manage food costs effectively, • Knowledge of inventory management and procurement processes, • Flexibility to work in a fast-paced environment, including evenings, weekends, and holidays, • Culinary degree or relevant certification preferred Benefits • Health Insurance (FT team members), • Dental Insurance (FT team members), • Vision Insurance (FT team members), • Paid time off (PTO), • Matching 401(k) (all team members), • Employee Assistance Program (available to all team members, family, and household members), • Norton LifeLock (all team members), • On-Demand Pay (access your pay when you need it) Paid Sick Leave (Colorado) Per the Colorado Healthy Families and Workplaces Act ("HFWA"), Urban Egg provides the following paid leave to all employees working in a Colorado-based location: Up to 48 hours of paid leave per year, for the use of a variety of health and safety needs. Team members earn 1 hour of leave for every 30 hours worked. Leave is paid at the same pay rate as time worked. Requirements: • Minimum of (2) years as a Culinary Manager, Executive Chef, or similar leadership role in a full-service restaurant, • Successful candidates should be thoughtful leaders, confident decision-makers, and quality-focused., • Able to effectively manage staff., • A true passion for food and food preparation, • Ability to follow recipes and replicate food production procedures., • Experience with cost control, budgeting, inventory control and scheduling, • Knowledge of business process and functions, • Excellent motivation and communication skills, • Outstanding organizational and leadership skills, • Problem-solving mind set, • Daytime, weekend and intermittent evening event availability

Job Description Job Description – Kitchen Manager (DEN Airport) • Job Title: Kitchen Manager, • Reports to: General Manager / Senior General Manager, • Employment Type: Full-Time / Exempt, • Eligible for Tips: No Security Clearance: Must pass a federal background check and fingerprinting to obtain a Denver International Airport (DEN) security badge. 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 now includes restaurants, neighborhood cafés, 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 Kitchen Manager oversees all back-of-house (BOH) operations for our airport concept, ensuring consistent food quality, cleanliness, safety, and peak efficiency within a unique, high-volume environment. This exempt leadership role is responsible for independent inventory management, strict cost controls, vendor/supply chain relations, and staff development. The Kitchen Manager leads the hiring, training, scheduling, and performance management of all BOH employees while fostering a positive, inclusive, and professional work culture. Reporting directly to restaurant leadership, the Kitchen Manager plays a critical role in upholding Olive & Finch's chef-driven standards and ensuring strict airport compliance across all kitchen spaces. Key Responsibilities • Kitchen Operations & Brand Standards: Oversee all aspects of kitchen operations, ensuring food is prepared strictly to company recipes, build guides, and Olive & Finch Collective quality standards., • Compliance & Food Safety: Maintain a pristine, safe, and organized kitchen environment in strict compliance with health department codes, sanitation regulations, and airport safety standards., • BOH Team Development: Manage BOH staff, including hiring, onboarding, training, scheduling, and performance management, while fostering an inclusive culture of accountability., • Daily Execution & Workflow: Develop precise prep lists, manage kitchen workflow, and ensure total readiness for high-volume airport daily service shifts., • Inventory & Cost Control: Lead independent inventory management processes, utilize software tracking, minimize waste, and strictly monitor food and labor costs to meet budgeted targets., • Supply Chain & Logistics: Manage vendor relations, ordering, and receiving. Partner with the DEN Facilities & Supply Chain Manager to coordinate secure zone vendor escorts and logistics., • Facilities Maintenance: Monitor kitchen facilities and equipment functionality. Assist with technical equipment triage, preventative maintenance, and airport facility compliance., • FOH Collaboration: Collaborate closely with FOH leadership to ensure smooth service, excellent ticket times, and strong cross-departmental communication., • Menu & System Rollouts: Assist in menu execution, seasonal rollouts, and continuous improvement of airport kitchen operations. Qualifications • Airport Badging: Must be able to successfully pass the required federal background screening and fingerprinting process mandated by Denver International Airport to secure and maintain a DEN airport badge., • Experience: Minimum 3-5 years of progressive kitchen leadership experience required. Experience managing BOH operations in a high-volume airport, hotel, or complex hospitality environment is strongly preferred., • Financial Acumen: Strong financial savvy with proven experience managing food costs, BOH labor budgets, complex inventory tracking, and waste minimization., • Leadership Skills: Skilled in hiring, training, and performance management of diverse culinary teams., • Operational Standards: Deep knowledge of professional cooking techniques, high-volume kitchen standards, food safety, and airport-specific regulatory compliance., • Availability: Flexible availability including early mornings, evenings, weekends, and holidays to manage multi-shift airport kitchen operations. Competencies / Core Values • Culinary leader focused on results, quality, and consistency., • Organized, detail-oriented, operationally disciplined, and financially astute., • Collaborative communicator who seamlessly Bridges FOH and BOH operations. Reporting Structure Reports to the General Manager / Senior General Manager. Directly manages all airport BOH employees. Work Environment & Physical Requirements • This is a hands-on leadership role requiring extended periods of standing, walking long distances across airport terminals, bending, and actively working in a high-volume airport kitchen environment., • Exposure to heat, cold (walk-in coolers/freezers), dry storage zones, and cleaning chemicals is common., • Must be able to reach, lift up to 50 lbs., and actively manage the physical demands of multi-shift airport operations. Compensation & Benefits • Salaried, exempt position (not tip-eligible)., • Competitive base salary based on experience., • Bonus Eligible., • Comprehensive Medical, Dental, and Vision insurance plans., • Generous Paid Time Off (PTO) and accrued Sick Time., • Company-funded retirement plan., • Generous meal discounts and opportunities for advancement within a rapidly growing company. EEO & At-Will Statement Olive & Finch Collective is an Equal Opportunity Employer. Employment with Olive & Finch is at-will, meaning either the employee or the company may terminate employment at any time, with or without notice or cause. This job description is not an employment contract and may be updated as business needs evolve.

Job DescriptionDescription: Hiring Range: $20.75 - $22.31 hourly - Based on Qualifications and Experience. Note: Any openings at our 48th Avenue Shelter are temporary and expected to end 12/31/2026 BENEFITS AND PERKS: • Comprehensive health plans include medical, dental and vision benefits., • Generous vacation, sick time, and holiday pay, plus paid birthday off and ‘refreshment’ day., • Tuition reimbursement and child adoption benefits., • Employer paid term life insurance, long-term disability, AD&D., • Health savings account with generous employer contribution., • Flexible spending accounts., • Paid parental and bereavement leave., • 401(k) with up to 5% company match., • Please access our highlights of the benefits package we offer here: Denver Rescue Mission Benefits Guide POSITION SUMMARY The Chef may be either a full-time or part-time (less than 30 hours per week) position. The Chef reports to the Denver Food Services leadership team (i.e. Supervisor, Manager or Director) as assigned and is responsible for all kitchen operations, activities, and volunteer services. Each shift will be staffed with a Chef who will focus on food production as well as focus on the volunteer experience through engagement and mobilization. Each facility offers buffet style, serving individuals who are utilizing services in each specific location. During the course of a shift, all Chefs will work as a team and lend assistance to one another as needed. All Chefs will be required to fulfill the respective areas of focus based upon the needs of each shift. RESPONSIBILITIES Kitchen Operations • Plans and executes daily menu in coordination with other Chefs, Denver Food Services leadership positions and the Food Distribution Coordinator using donated food from the Ministry Outreach Center while maintaining high quality balanced meals., • Organizes and monitors buffet style meal service., • Oversees the preparation of meals by preparing a food prep list that can be executed by all kitchen help including volunteers and program participants., • Creates a professional, respectful and teamwork driven environment where team members and volunteers work together in unison, • Records number of meals served by scanning every meal into Denver Rescue Mission’s database. Review meal totals at the end of every shift to ensure accuracy and reports any issues to the Denver Food Services leader., • Trains program participants in appropriate food handling, preparation, and cooking practices. These practices include but are not limited to: appropriate personal hygiene, food preparation, and maintaining proper working relations with all kitchen help., • Supervises program participants who are assigned to the kitchen as part of their Work Readiness ensuring they are performing tasks as determined by the Chef on duty. Volunteer Services • Works in cooperation with the Volunteer Services department to host and mobilize volunteers from the community who are onsite for kitchen prep and meal service shifts each day, resulting in an excellent volunteer experience., • Anticipates and prepares for the volunteers before each volunteer shift by providing a written list of tasks related to meal planning and oversees the tasks performed by volunteers., • Provides welcome and orientation for the volunteers at the beginning of each volunteer shift., • Continuously mobilizes volunteers during their entire shift so that volunteers are engaged and productive., • Thanks, debriefs, and dismisses volunteers at the end of each volunteer shift. Inventory Management • Maintains and rotates food storage areas in a manner that is organized, maintains pars and keeps areas free of clutter., • Accurately records donations that stay at the kitchen facility for use in meal production, which includes weighing all donated items and recording on provided sheets., • Sends all excess food donations to Denver Rescue Mission’s warehouse daily per health department standards., • Serves food during designated mealtimes at the buffet area only. Food Safety • Follows practices of personal hygiene, food handling practices, and proper cleaning and sanitizing methods., • Daily maintains Denver Rescue Mission’s food safety policies, procedures, and required department logs., • Maintains proper food rotation and discards any unusable or unwholesome items immediately., • Ensures all cleaning schedules are kept updated on a daily basis. Additional Responsibilities • Standard uniform is a chef coat, long pants, and appropriate non-slip shoes., • As assigned, participates in weekly staff meetings and other staff related activities., • Follows all accepted and normal staff practices regarding sicknesses, reports, job-related problems, and supervision., • Participates in continuous improvement projects and trainings, utilizing Agile and Lean Methodologies and promoting departmental values., • Displays characteristics “humble, hungry and smart” as portrayed in Patrick Lencioni’s book, The Ideal Team Player., • Is willing to engage in projects to promote a culture of continuous improvement.Requirements: MINIMUM QUALIFICATIONS • Previous cooking and commercial kitchen experience required., • Must be able to lift and move at least 50 pounds., • Knowledge in food industry procedures and sanitation codes related to buffet type services., • Ability to cook in large and small quantities., • Possess an understanding of hospitality related to food services in front and back of house., • Solid Christian ethic with ability to work with people of diverse cultural, educational, and religious backgrounds., • ServSafe® certified or ability to fulfill certification within 90 days of hire., • Ability to obtain and maintain CPR certification within 90 days of hire date., • Willingness to work nights, weekends and holidays as assigned., • Must be a Christian holding to the beliefs set forth in the Statement of Faith, expressed by a personal testimony and Christian conduct. NOTE: A limited amount of work-related travel may be required. 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 Description Company Overview Four Corners is a leading, Chicago-based hospitality group that owns and operates unique establishments, each thoughtfully created to offer an exceptional social experience, creative menus, and superior service. We started with a neighborhood bar in 2001 and have since grown to 10+ venues across Chicago and are now growing nationally. Salary Range: $25-$27/Hour 40-45 hours/ week Benefits and Perks: • Authentic, inclusive, fun company culture, • Paid time off, • 50% discount on food + beverage at all 4C locations, • Competitive pay + bonus potential, • 401K + company match, • Development opportunities – 4C is growing!, • Medical & supplemental insurance, • Employee events and volunteer opportunities, • And more! Job Summary: Our restaurant is searching for a creative and motivated Pizza Supervisor to expand their culinary skills and grow with us. Our ideal candidate is a reliable and creative professional who will elevate and control food and labor cost, food preparation, menu development, and pricing and development of culinary team. This person will be reporting to the Executive Chef. Responsibilities & Duties: • Successful culinary production operation under the direction of the Executive Chef, • Opportunity to serve as the kitchen head for culinary operations in the absences of Executive Chef, • Staying up to date on dining trends and new techniques, • Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards, • Manage areas of profit, stock, waste control and training within the kitchen, • Assist with onboarding of BOH employees, • The ability to work in a fast paced, high energy and demanding environment while maintaining the highest standard of professionalism, • Ensures compliance with food handling and sanitation standards, • Understand and manage local and government regulated food safety, risk prevention, fire prevention, hygiene practices, and emergency procedures to ensure the safety of all staff and guests, • A flexible schedule with the ability to work day, evening and weekend hours as business needs require Qualifications & Skills: • At least 1+ years of Food and Beverage (F&B) industry and culinary experience in a similar role, • Bilingual in English and Spanish a strong plus, • Strong knowledge of cooking methods, kitchen equipment, and best practices, • An effective communicator with a positive attitude and a team player mentality, • Commitment to quality, accuracy, timeliness and results, • Advanced troubleshooting, problem-solving, prioritizing, and multi-tasking skills, • Excellent knowledge of BOH systems, ordering and inventory Four Corners is an Equal Opportunity Employer. Powered by JazzHR nqCy6Tleq5

Job Description ABOUT WARWICK HOTELS AND RESORTS Warwick Hotels and Resorts is a refined collection of more than 50 luxury hotels and resorts around the world – from New York to Paris, Geneva to Bali, and Barcelona to Bangkok. All of our sumptuous hotels can be found in prime locations in some of the world’s finest business and leisure destinations. Launched in 1980, Warwick Hotels and Resorts offers a unique collection of luxury hotels that boast a warm welcome and opulent ambiance throughout the world. Known for our quality and unique sense of style, Warwick Hotels and Resorts offers guests, who are looking for out of this world travel experiences, the perfect balance of quality, authenticity, luxury standards, and prime location. We are proud of our passion, our people, and our commitment of delivering the ultimate hotel experience. Position Summary Position Summary The Executive Chef is responsible for overseeing all culinary operations at the Warwick Hotel Denver and Gattara Restaurant, including menu development, food preparation, kitchen management, and compliance with health and safety standards. This position ensures an exceptional dining experience for guests while maintaining efficient cost controls, high-quality standards, and a collaborative culinary team culture. Key Responsibilities • Direct, supervise, and coordinate all kitchen activities, including restaurant, banquet, and room service operations., • Develop seasonal menus, daily specials, and banquet offerings that reflect the Warwick Hotel brand and meet guest expectations., • Ensure compliance with all Seattle/King County Public Health codes, sanitation requirements, and food safety regulations., • Recruit, train, schedule, and mentor culinary staff, fostering a positive and professional kitchen environment., • Monitor food quality, consistency, and presentation to maintain brand standards., • Oversee inventory management, food purchasing, vendor relations, and cost controls to achieve financial goals., • Manage labor scheduling to align with business levels while adhering to budget guidelines., • Collaborate with the Food & Beverage Manager and Banquet Manager to ensure smooth service operations., • Maintain equipment, kitchen facilities, and workspaces in safe, clean, and working order., • Stay current on culinary trends, techniques, and local sourcing opportunities to enhance the guest experience. Qualifications • Minimum 5 years of progressive culinary management experience in a hotel, fine dining, or upscale restaurant environment., • Degree or certification in Culinary Arts or Hospitality Management preferred., • In-depth knowledge of food safety, sanitation, and Seattle/King County health regulations., • Strong leadership, organizational, and communication skills., • Demonstrated ability to manage food and labor costs while maintaining quality., • Experience with banquets, catering, and high-volume operations., • ServSafe or equivalent food safety certification required., • At least 5 years of Executive Chef level experience, • In addition to Culinary Operations, knowledge and experience managing P&L, Food Cost, Labor Cost Management, POS order entry processes and various reporting are required Physical Requirements • Ability to stand and walk for extended periods (up to 8–10 hours per shift)., • Frequent bending, stooping, reaching, and twisting in a kitchen environment., • Ability to lift, carry, push, or pull up to 50 pounds independently., • Manual dexterity to safely use knives, kitchen tools, and cooking equipment., • Tolerance for working in hot, humid, or noisy environments., • Visual acuity and hearing sufficient to monitor kitchen activity and communicate with staff., • Flexibility to work evenings, weekends, and holidays based on hotel business needs. Compensation: $90,000-110,000 DOE Benefits: Medical, Dental & Vision Sick Time 1 hour for every 30 hours worked max of 48 hours Paid Vacation 1st year 10 days, 2nd-4th years ten days, 5 to 9 years 15 days, ten years plus 20 days Paid Holidays (11) $50.00 Monthly Phone Allowance Free Parking Hotel Discounts

Job Description At Call Your Mother we believe that great food is made even better with amazing service and having fun together. CYM is a neighborhood bagel shop and deli with locations in the DMV area, Colorado, Chicago, and Philadelphia on the way! We're looking for new team members with positive attitudes and an eagerness to learn who are as excited about good food & GOOD VIBES. We’re hiring Kitchen Supervisors at our upcoming Denver location on 16th & Wewatta! Our Kitchen Supervisors are an important part of our operations. The Kitchen supervisor is responsible for overseeing all aspects of kitchen operations at their location during their shifts. As the Kitchen Supervisor, you are responsible for supporting Call Your Mother’s high operational standards by continuing to hold yourself and your team members to the provided checklists, recipe specs, and other standardized tools. You’ll do this while keeping our Values (“VIBES”) in mind. Company Core Values & Expectations: • Vibrant - You are abundantly happy, fun, passionate, playful, and kind, • Integrity - You are honest, caring, real, and always strive to do the right thing and take pride in what you do, • Belonging - You will work as a team to make people feel welcome, • Energy - You are active, proactive, and work hard to make things happen, • Seize the Moment - You make the most of every guest opportunity by saying yes and by trying new things, and by being original As a CYM team member, you’ll make an impact by: • Creating extraordinary moments for guests, • Contributing to our business with your ideas and feedback, • Supporting and lifting up our communities and neighborhoods, • Being yourself and making genuine relationships with other team members and guests You’ll be a great addition to the CYM team if you: • Train new kitchen staff and continuously re-train all kitchen staff to maintain standards, • Assign and/or complete daily prep amounts (fish, veggies, etc), as required by location, • Maintain clean kitchen areas, to include daily cleaning tasks and weekly deep cleaning tasks, • Maintain TurboChef ovens in top condition, including a weekly deep clean of each part, back of the ovens and wall behind them, • Hold kitchen team members accountable for punctuality, behavior, and work performance, • Run a smooth service to include fast ticket times, order accuracy, and adherence to CYM standards and recipes, • Follow continuous training and specs. Adapt to procedural and/or menu changes, • Maintain clean kitchen areas and equipment, to include daily cleaning tasks and weekly deep cleaning tasks, • Be a strong part of a smooth service to include fast ticket times, order accuracy, and adherence to CYM standards and recipes, • Can work flexible shifts and schedules, inclusive of weekends and holidays. Prior hospitality experience is not required. We believe that the best individuals come with varied backgrounds and experiences. We value work ethic, problem-solving skills, teamwork, and a positive attitude more than anything else. By demonstrating these qualities there is opportunity to grow here! You’ll love working at CYM because: • Starting wage: $21.29/hour, plus tips for all positions. With tips, your pay is likely to range from $25-27/hour., • Exciting opportunities for growth and development! With CYM’s continued expansion, this role offers a strong foundation to grow your leadership skills and take the next step in your career., • Great people, real support, and incredible VIBES. We’re focused on a positive, people-first culture where everyone feels they belong and they’re supported. You’ll find a team that’s welcoming, celebrates wins together, and most importantly, keeps things fun every day!, • Great benefits (our team agrees!) Health, dental, and vision insurance (for full-time staff averaging 30+ hours/week), 4% employer match 401k, paid vacation, and paid parental leave, Employee Assistance Program, free Call Your Mother staff meals, free fitness and wellness classes, free English/Spanish classes and DuoLingo reimbursement, team building activities, and more., • Never work nights! We open early, wrap up early, and make space for real work-life balance. Our morning and afternoon hours mean you’ll have your nights free to live your life and prioritize what matters most. We provide equal opportunities to everyone who works for us and every applicant. We consider applicants for all positions without regard to sex or gender, gender identity, gender expression, age, race, religious creed, color, national origin, ancestry, pregnancy, physical or mental disability, medical condition, genetic information, marital status, sexual orientation, military or veteran status, or any other legally protected status. We enthusiastically celebrate the diversity of our team and believe that talent, passion, and experience are the only relevant criteria for considering new team members. Powered by JazzHR lUa9jMsRk8

Job Description Company Overview Four Corners is a leading, Chicago-based hospitality group that owns and operates unique establishments, each thoughtfully created to offer an exceptional social experience, creative menus, and superior service. We started with a neighborhood bar in 2001 and have since grown to 10+ venues across Chicago and are now growing nationally. We opened Federales in Denver in 2021 and it has been a very popular and successful venue in the RiNo neighborhood. Guests can enjoy a variety of wood-fired grilled meats that serve as the centerpiece of the lively take on a Mexican watering hole. The concept transforms from day-to-night with a fiesta vibe and an authentic drink menu complete with house-made margaritas. Salary Range: $70,000 - $75,000 + Bonus Potential & Benefits Benefits & Incentives • Authentic, inclusive, fun company culture, • Generous paid time off policy, • 50% discount on food + beverage at all 4C locations, • Competitive pay + bonus potential, • 401K + company match, • Development opportunities – 4C is growing!, • Medical & supplemental insurance, • Employee events and volunteer opportunities, • And more! Job Summary Our restaurant is searching for a creative and motivated Executive Sous Chef to expand their culinary skills and grow with us. In this position, you will act as the second in command in our kitchen to the Executive Chef. Our ideal candidate is a reliable and creative professional who will elevate and control food and labor cost, food preparation, menu development, and pricing and development of the culinary team. This person will be reporting to the Executive Chef. Responsibilities: • Successful culinary production operation under the direction of the Executive Chef, • Opportunity to serve as the kitchen head for culinary operations in the absences of Executive Chef, • Staying up to date on dining trends and new techniques, • Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards, • Manage areas of profit, stock, waste control, and training within the kitchen, • Assist with onboarding of BOH employees, • The ability to work in a fast-paced, high energy and demanding environment while maintaining the highest standard of professionalism, • Ensures compliance with food handling and sanitation standards, • Understand and manage local and government regulated food safety, risk prevention, fire prevention, hygiene practices, and emergency procedures to ensure the safety of all staff and guests, • A flexible schedule with the ability to work day, evening and weekend hours as business needs require Qualifications: • At least 3+ years of Food and Beverage (F&B) industry and culinary experience in a similar role, • Pizza experience preferred, • Strong knowledge of cooking methods, kitchen equipment, and best practices, • An effective communicator with a positive attitude and a team player mentality, • Commitment to quality, accuracy, timeliness, and results, • Advanced troubleshooting, problem-solving, prioritizing, and multi-tasking skills, • Excellent knowledge of BOH systems, ordering, and inventory Four Corners is an Equal Opportunity Employer. Powered by JazzHR Av4gL6Mgw7

Job DescriptionDescription: Atomic Cowboy — home of Denver Biscuit Company & Fat Sully’s Pizza — is hiring! Ready to be part of something special? Atomic Cowboy is a high-volume, scratch-made restaurant group that takes pride in what we do and how we do it. We’re building teams of people who care, work hard, and want to be part of something that feels different. Why Atomic Cowboy? We’ll keep it simple — we don’t suck. Your voice matters. Your ideas are heard. And you’ll work alongside people who genuinely care about what they do. What We’re About • Our People: The best. Supportive, driven, and real. If you work hard and treat people well, you’ll fit right in., • Our Food: Simple. Done right. Scratch-made, high-quality, and consistent — every time., • Our Atmosphere: Fast-paced, collaborative, and always evolving. It’s a place where you’ll be challenged and supported.Who You Are, • Hardworking and dependable, • Kind, honest, and team-oriented, • Takes pride in what you do, • Ready to show up and do your part The Perks, • Free shift meals, • Employee discounts (for you + your people), • Weekly pay, • Medical, dental, vision & voluntary benefits, • Paid sick leave + PHE leave (per Colorado law), • Free & confidential mental health support (EAP), • Trainer appreciation events & team celebrations, • Quarterly roundtables (your feedback = real change), • Opportunities to help open new restaurants PURPOSE: Responsible for all kitchen functions including all back of house company processes, food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training employees in methods of cooking, preparation, plate presentation, portion and cost control, development, implementation, and maintenance of food quality and consistency standards; sanitation and cleanliness. Ensure that overall goals are attained including high levels of employee retention, guest service and satisfaction and food quality. ESSENTIAL DUTIES: • Uphold Atomic’s mission and values; maintain a positive, can-do working relationship, and treat all team members, • Ensure that all company policies, procedures, standards, guidelines, and training programs are followed and completed on a timely basis., • Maintain and contribute to a safe and respectful working environment for both staff and customers through proper staff training, schedule writing, cost line checks, shift notes, to go supplies cost, using proper food handling skills and following all federal, state, county and municipal workplace health, safety and labor guidelines., • Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards., • Supervise and participate in kitchen cleaning. Implements and maintains appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas., • Control inventories of food, equipment, and work areas to ensure efficient service and conformance to Atomic standards. Ensure that all equipment is clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs. Arrange for equipment maintenance and repairs when necessary., • Check and maintain proper food holding and refrigeration temperature control points., • Provide orientation of company and department rules, policies, and procedures and oversee training of new kitchen employees. Creates a positive, productive, and empowering/motivating work environment., • Share responsibility for scheduling back of house labor as required by anticipated business activity, while ensuring that all positions are staffed when and as needed, while ensuring labor cost objectives are met., • Analyze operational problems and implement creative solutions to areas of potential improvement., • Attend all scheduled employee team meetings and offer suggestions for improvement., • Fill in for fellow team members where needed to ensure guest service standards and efficient operations., • Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures., • Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures., • Perform weekly inventory logs, create daily prep list, and record waste after each shift. OTHER DUTIES: • Other duties as assignedRequirements: KNOWLEDGE, SKILLS, & ATTRIBUTES: • Knowledge and promotion of Atomic’s culture and brand, • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures., • Knowledge of cost and labor systems, • Excellent mathematical skills, • Excellent verbal communication skills, • Excellent interpersonal, organizational, and problem solving skills., • Exceptional self-discipline., • The ability to think on your feet and act intuitively, • Passion for high-quality food and health standards, • Strong leadership qualities, • Team player who ESSENTIAL PHYSICAL REQUIREMENTS: • 100% Stand for long periods of time., • 75% Bend, stoop, lift and reach., • 75% Lift and carry racks of up to 45 pounds, up to 80 times per shift; reaching and placing items on high shelves., • 75% Use chemicals and cleaning materials according to safety regulations., • 20% Flexible in performing other related tasks designated from manager. ESSENTIAL TRAINING REQUIREMENTS: • Food service sanitation certification preferred QUALIFICATIONS: • Experience assisting in the day to day back of house culinary operations in a high volume, fast paced, scratch kitchen, • Experience as an assistant manager in the restaurant industry, • Minimum of xx years of experience in varied kitchen positions including food preparation, line cook, and expeditor, • Minimum xx months in a leadership or management position, • Must have excellent communication skills, and be able to clearly communicate with managers, kitchen and dining staff and guests., • Be able to work in a fast-paced environment and have the ability to multi-task, • Must have stamina to work 50 to 60 hours per week, • Experience with working with a POS, inventory program, and online ordering EEOC: Atomic Provisions an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability or any other characteristic protected by federal, state, or local law. HIRING DEADLINE: Applications for this role are accepted on an ongoing basis until the position is filled. About Atomic Provisions: Atomic Provisions is an independently-owned, growing restaurant group with four concepts under one roof: Atomic Cowboy (bar), Denver Biscuit Company (breakfast), Fat Sully's Pizza (dinner), and Frozen Gold (gourmet soft-serve ice-cream). We put people first to ensure simple perfection every time. Learn More: teamatomicprovisions.com | theatomiccowboy.com

Job Description Salary: 60000 to 725000 Other Forms of Compensation: What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary This individual will be responsible for supporting the Executive Chef in overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. Key Responsibilities: • Coordinates activities of kitchen personnel engaged in preparation of food service, • Ensures that high quality food items are creatively prepared and presented in a cost effective manner, • Assists in all phases of planning, ordering, inventory, and food preparation, • Supports the management of cost controls and control expenditures for the account, • Rolls out new culinary programs in conjunction with the marketing and culinary teams, • Supervises co-workers to ensure the cleanliness, organization, and overall sanitation of the kitchen, • Performs other duties as assigned Qualifications: • B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts with additional specialized training, • 3-5 years of relevant culinary experience, • Excellent interpersonal, customer service, and oral/written communication skills, • Knowledge of food cost and how it pertains to a kitchen, product and quality identification, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • 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. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyFlikHospitality.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Req ID: 1544813 Flik Hospitality Group Shane Tirpak [[req_classification]]

Job DescriptionDescription: Kitchen Manager We are seeking a dedicated and experienced Kitchen Supervisor to oversee the daily operations of our busy kitchen. This role offers an exciting opportunity to lead a dynamic culinary team, ensure high standards of food quality, and maintain efficient kitchen workflows. If you are passionate about culinary excellence and team leadership, we invite you to join our organization committed to delivering exceptional dining experiences. Key Responsibilities: • Supervise daily kitchen operations to ensure smooth and efficient workflow, • Plan and develop menus in collaboration with culinary staff, considering customer preferences and seasonal ingredients, • Oversee food preparation to maintain quality, presentation, and safety standards, • Manage and supervise kitchen staff, including scheduling, training, and performance evaluations, • Monitor inventory levels, order supplies, and manage stock to minimize waste and control costs, • Enforce health and safety regulations and ensure compliance with sanitation standards, • Collaborate with management to implement new recipes, techniques, and operational improvements Skills and Qualifications: • Proven experience in a culinary or kitchen supervisory role, • Strong knowledge of food preparation, safety standards, and sanitation regulations, • Excellent leadership and team management skills, • Ability to plan menus and manage inventory effectively, • Good organizational and time management skills, • Excellent communication and interpersonal skills, • Flexibility to work in a fast-paced environment, including evenings and weekends, • Culinary certification or relevant culinary education is preferred Join our team and be part of a vibrant work environment that values innovation, teamwork, and professional growth. We offer competitive compensation, opportunities for advancement, and a supportive culture dedicated to excellence in hospitality. Requirements: Essential to be bilingual (English and Spanish)

Job DescriptionDescription: The Executive Chef must be able to cook different and delicious food items, while leading the kitchen staff team and managing the inventory of food and supplies for the week. The Executive Chef will be responsible for creating the restaurant's menu and adjusting it depending on the seasonality or availability of food. Responsibilities: • Plan and direct food preparation and culinary activities, • Modify menus or create new ones that meet quality standards, • Estimate food requirements and food/labor costs, • Supervise kitchen staff’s activities, • Oversee portion control and quantities of preparation to minimize waste, • Arrange for equipment purchases and repairs, • Recruit and manage kitchen staff, • Rectify arising problems or complaints, • Give prepared plates the “final touch”, • Perform administrative duties, • Comply with nutrition and sanitation regulations and safety standards, • Maintain a positive and professional approach with coworkers and guests, • Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience, • Handle volume and stress with aplomb and finesse, • Hold the standard of high-quality food above all else, • Understand that simple, rustic, authentic food takes as much – if not more – talent as dainty colors pooled in the middle of a big plate Skills: • Share the passion for food, wine and the guest experience, • Maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours, • Excellent record of kitchen management, • Ability to spot and resolve problems efficiently, • Capable of delegating multiple tasks, • Communication and leadership skills, • Keep up with cooking trends and best practices, • Working knowledge of various computer software programs Working Conditions • Be able to withstand the pressure and strain of working in close quarters, • Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion. Education/Experience: • 8-years of experience, • High volume restaurant experience is a plusRequirements:

Job Description About Discovery Management Group Discovery Management Group leads one of the nation’s most purpose-driven and people-centered senior living organizations, managing and enhancing senior living communities across the United States. With a focus on operational excellence, lifestyle personalization, and culture-driven leadership, we proudly serve residents and families with more than 15,000 units nationwide and growing. As part of one of the largest senior living families in the U.S., our communities have earned Great Place to Work® certifications from 2022–2026. At Discovery Management Group, purpose guides our work, culture fuels our success, and growth defines our future. We continually aspire and invest in learning and development opportunities that support our team members’ professional growth, ensuring every team member has the tools to build a meaningful and rewarding career. Discover You Purpose with us at St. Andrew's Village! As Executive Chef, you’ll play an essential role in enriching the lives of seniors, creating meaningful connections, and making a difference every single day. Your Role: The Executive Chef oversees the culinary operations, including menu planning, food preparation, purchasing, and recipe development to ensure consistent quality and presentation. This role is responsible for estimating food needs, maintaining equipment, and ensuring compliance with safety and sanitation standards. Position Highlights: • Status: FULL TIME, • Schedule: Tuesday through Saturday Tues, Wed, Thurs 9-5:30pm Friday, Saturday 11 am to 7:30 pm On call, • Location: 13801 East Yale Avenue, Aurora, CO 8001, • Rate of Pay: $70k-$80k Annually What You’ll Do: • Assist in planning, preparation, and execution of special events, banquets, and theme meals., • Uses innovation, imagination, originality, and talent to produce menus and recipes that utilize the highest quality ingredients allowed within the overall food and labor budget of the community., • Understand and maintain monthly and annual budgets for Food & Beverage department, including documentation of monthly spend on food, supplies, and Back of the house labor., • Review and adjust menus to accommodate seasonal ingredients, recipe improvements, supply chain shortages, rebated and contracted products and cost of goods increases., • Responsible for ensuring that purchasing standards are maintained and that approved vendors are always used. Maintain strong and positive relationships with all vendors., • Accurately report and submit monthly inventory of food & beverage supplies., • Interview, hire and train staff for culinary and back of the house positions. May assist with interviews for front of the house positions as well., • Manage and supervise all culinary and back of the house staff including scheduling, assignment, direction, performance review, hiring and corrective action consistent with company policy., • Work with the Executive Director, Hospitality Manager and community Department Heads to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores., • Ensures any dietary needs and restrictions are met., • Confirm food policies and procedures are being practiced by kitchen staff including, personal hygiene, safe food storage and handling procedures., • In unison with the Hospitality Manager and Executive Director, meet regularly with residents and family members to confirm that high satisfaction levels are being delivered., • Perform other duties as assigned. Supervisory Responsibilities: Directly supervises employees in the Kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Qualifications: • Ability to communicate effectively in writing and verbally speaking the primary language of the residents., • 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., • Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals., • Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations., • Ability to use Microsoft Windows, including Word and Excel. Ability to use email and the Internet., • Must demonstrate an interest in working with a senior population., • Manages people effectively by taking responsibility for subordinates' activities; makes self available to staff; provides regular performance feedback; develops subordinates' skills and encourages growth; improves processes, products and services., • Consummate people skills. Exhibits talent at interacting effectively with all types of people., • Proficient organizational skills and ability to meet deadlines., • Must have the ability to work in a fast paced environment., • Can define own role, take on responsibilities, and manage priorities with minimal guidance. Benefits You'll Enjoy: • Competitive wages, • Early access to earned wages before payday!, • Flexible scheduling options with full-time and part-time hours, • Paid time off and Holidays (full-time), • Comprehensive benefit package including health, dental, vision, life and disability insurances (full-time), • 401(K) with employer match, • Paid training, • Opportunities for growth and advancement, • Company provided uniforms, • Employee Assistance Program Why Join Us: Discovery Senior Living Earned Coveted Great Place to Work Certification for 2025-2026! A large part of what makes Discovery different from other companies in this industry is our willingness to embrace change. At Discovery Senior Living, we are constantly challenging how we are doing things to ensure the lifestyle we are offering our residents is absolutely the greatest value proposition in the marketplace. It’s just as important to us that the environment and culture for our team members are constantly refreshed. In addition, embracing and even encouraging change brings a never-ending supply of new energy to our business and our culture. That energy translates to other far-reaching positive impacts on our residents as well as our team members. Our Culture & Values So often, what brings people together is deeply rooted in who we are and what we stand for. And at Discovery Senior Living, we’re unified by certain, core values, which we call our “Pillars of Excellence.” They make up the fabric of our company, and include TEAMWORK, INTEGRITY, PERFORMANCE, ACCOUNTABILITY, COMPASSION, HARD WORK and CREATIVITY. Individually, they are our virtues, and together, they make up a roadmap which helps us foster innovation and success. Equal Opportunity Employer We are proud to be an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all team members. EOE D/V A Note to Applicants This job description outlines the general nature and level of responsibilities for this role and is not an exhaustive list of all duties. Qualified individuals with disabilities, as defined by the ADA, must be able to perform the essential job functions with or without reasonable accommodation, as determined on a case-by-case basis. Agency Policy We do not accept unsolicited resumes from staffing agencies. Please refrain from contacting hiring managers directly. Employment Scam Warning We only post jobs on our official careers site and accept applications through that platform. We do not conduct interviews via text or social media or ask for personal or banking information. Regulatory Compliance & Background Screening Discovery Senior Living complies with all applicable federal, state, and local employment laws and regulatory requirements governing hiring practices, background screening, and workforce eligibility. Employment may be contingent upon successful completion of state-mandated and/or federally required background screenings, which may include criminal history checks, fingerprint-based screening, Level 2 background screening, registry verification, and other screenings required for healthcare and senior living roles with direct or indirect resident access. Certain positions may be subject to additional requirements under federal programs, including CMS, Medicare, and Medicaid regulations, as well as state-specific licensing or regulatory agencies. Screening requirements vary by role and jurisdiction, and candidates must meet all applicable standards as a condition of employment. These measures support regulatory compliance and help maintain a safe, secure environment for residents, families, and team members. Employment in Florida is contingent upon completion of a Level 2 background screening in accordance with Florida AHCA requirements. Applicants will be required to complete fingerprinting and background screening through the AHCA Clearinghouse. For more information, please visit: https://info.flclearinghouse.com.

Job Description Seeking an enthusiastic, creative individual who is passionate about food and is looking for an opportunity to showcase their culinary and leadership talents. Head chef position available. (Primarily Daytime Hours) • Creative Lead Chef for daily winery lunch menu and private winery events. We are a local family-owned and operated Winery located just 10 minutes North of Downtown Denver. Our Tasting Room is open daily, 7 days week, from 11am-5pm, for Wine Tastings, Winery Tours & Lunch from our in-house full-service kitchen. The winery also has event space where we host a variety of corporate and private events, including weddings, that take place from 6pm-11pm. Balistreri Vineyards is known for award winning wines and amazing food! Creative Lead Chef expectations and responsibilities overview. • Expand, elevate and create the Tasting room small plate and lunch menu. We are looking for fine dining quality., • Review food costs and set pricing, • Ensure all dishes are prepared with the highest quality in presentation and flavor to impress and elevate the customers experience., • Work the line and prep alongside your team on a daily basis to create an environment centered around teamwork , respect, and integrity that encourages the team to put out the best possible dishes in a timely manor., • Manage the daily service line/prep team to include; scheduling, overseeing food safety procedures, cleanliness, quality of food preparation and presentation are met with high standards., • Nurture, teach, and guide your team., • Ordering and inventory management in collaboration with the Event Lead chef, • Work with event staff, service staff and front of house staff in a collaborative manner to ensure guests have a wonderful experience. Collaborate and contribute to the Event Team when needed. The ideal candidate: • Is professional, reliable, trustworthy, hard-working, friendly, organized & able to lead his/her team., • Is prepared to be a respectful, thoughtful, & professional member of the Balistreri culinary team., • Work collaboratively with owners and event managers to develop menus and protocol systems., • Uses creative problem solving to overcome obstacles., • Is able to work in a fast-paced environment., • Has a flexible schedule, able to work weekends, evenings & holidays as required. Compensation & Benefit Details: • Pay Rate: Starting at 65,000 - 75,000 per year (based on experience and performance), • Health Insurance, • Accrued Sick Pay, • PTO, • Employee Discount Visit our website to learn more about us: www.BalistreriWine.com Company DescriptionWe are a local family-owned and operated Winery located just 10 minutes North of Downtown Denver. Our Tasting Room is open daily, 7 days week, from 11am-5pm, for Wine Tastings, Winery Tours & Lunch from our in-house full-service kitchen. The winery also has event space where we host a variety of corporate and private events, including weddings, that take place from 6pm-11pm.We are a local family-owned and operated Winery located just 10 minutes North of Downtown Denver. Our Tasting Room is open daily, 7 days week, from 11am-5pm, for Wine Tastings, Winery Tours & Lunch from our in-house full-service kitchen. The winery also has event space where we host a variety of corporate and private events, including weddings, that take place from 6pm-11pm.

Job Description We are seeking a passionate, self-motivated Executive Chef / Chef de Cuisine to lead the culinary program for an ultra-modern, chef-driven fine dining concept within a growing and highly competitive restaurant group. This senior culinary leader will oversee all kitchen operations, acting as the key liaison between culinary and front-of-house leadership to ensure seamless execution and an elevated guest experience. The ideal candidate is a seasoned professional who understands the fine dining landscape, has deep knowledge of local market trends, and brings a proven track record of success in high-end, high-volume kitchen environments. This role requires a strong culinary visionary with exceptional leadership skills, financial acumen, and a passion for delivering refined, consistent, and memorable dining experiences. Key Responsibilities Kitchen Leadership & Operations • Oversee all daily kitchen operations including food preparation, cooking, plating, and presentation, • Lead, train, and inspire culinary teams including sous chefs, line cooks, and prep staff, • Maintain consistency in recipe execution, quality standards, and kitchen efficiency, • Ensure compliance with all health, safety, and sanitation regulations Menu Development & Culinary Direction • Design and execute innovative, seasonal menus aligned with brand vision and guest expectations, • Incorporate modern techniques, global influences, and premium ingredient sourcing, • Continuously evaluate and evolve menu offerings based on performance and guest feedback Financial & Business Management • Manage kitchen budgets, forecasting, and cost controls, • Oversee food cost, labor cost, and overall P&L performance, • Drive procurement strategy, vendor relationships, and inventory management, • Minimize waste through efficient ordering and operational discipline Leadership & Collaboration • Serve as the primary culinary leader and bridge between FOH and BOH operations, • Collaborate with management on special events, seasonal programming, and promotions, • Foster a culture of accountability, excellence, and continuous improvement Standards & Compliance • Maintain the highest standards of cleanliness, organization, and operational discipline, • Ensure strict adherence to food safety regulations and internal brand standards, • Enforce consistency in product quality, taste, texture, and presentation Required Skills & Qualifications • 5–10+ years of experience as an Executive Chef, Chef de Cuisine, or senior culinary leader in fine dining or high-volume upscale environments, • Strong mastery of culinary techniques, flavor development, and modern plating aesthetics, • Proven leadership ability to manage and develop high-performing kitchen teams, • Strong financial acumen including P&L management, budgeting, and cost control, • Experience with restaurant management systems (Restaurant365, Toast, HotSchedules preferred), • Ability to thrive in a fast-paced, high-pressure kitchen environment, • Excellent communication and cross-functional leadership skills, • Strong understanding of food safety, sanitation, and regulatory compliance, • Physical ability to work in kitchen environments with heat, smoke, steam, and confined spaces, • Strong sensory acuity for tasting, seasoning, temperature, and presentation standards Benefits • Health Insurance, • Dental Insurance, • Vision Insurance, • Paid Time Off (PTO), • Paid Training, • Employee Discount Program For Executive Chef roles in ultra-modern fine dining concepts in the Denver market, compensation typically ranges from $120,000 – $170,000+ annually, depending on experience, volume, and P&L responsibility. Company DescriptionThe Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed.The Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed.

Job DescriptionDescription: THE COMPANY Cogir Senior Living, based in Scottsdale, Arizona, proudly oversees a network of senior living communities spanning 11 states nationwide. As a trusted leader in senior housing, we are dedicated to growth while maintaining our commitment to exceptional care for our residents and a supportive, growth-focused environment for our team members. At Cogir, our culture is rooted in the core values of human focus, creativity, and excellence, which inspire us to continuously improve and achieve excellence in all we do. Join us in our mission to enrich the lives of our residents while building a meaningful and fulfilling career! WHAT WE OFFER • Competitive wages, training, and growth opportunities., • Early access to paycheck (pay on demand)., • Health, Dental, Vision, and Life Insurance., • Paid Vacation, Holidays, and Sick Leave., • 401K with company match., • Free meals at work., • Employee Assistance Program., • Generous Employee Referral Program and more. POSITION SUMMARY As a Server in our community restaurant, you are responsible for delivering exceptional dining experiences to our senior residents by providing friendly, professional, and efficient service during meals and special events. This role ensures residents' dietary needs and preferences are met while fostering a welcoming and inclusive dining environment. In this role, you will build meaningful and rewarding relationships with our residents. We offer a supportive work environment, flexible schedules, and growth opportunities. KEY RESPONSIBILITIES • Greet residents and guests warmly, creating a positive dining atmosphere., • Take meal orders accurately and deliver food and beverages promptly., • Ensure meals are served according to residents’ dietary requirements and preferences, including portion sizes and special requests., • Ensure a smooth and enjoyable experience for all residents, serving food and beverages with a smile., • Prepare the dining room before each meal by setting tables with linens, utensils, and glassware., • Clear tables promptly after meals, ensuring cleanliness and organization., • Reset tables for the next meal service., • Communicate resident feedback and requests to the Culinary Director or kitchen staff., • Follow all food safety and sanitation guidelines, including proper handling of food and beverages., • Ensure compliance with local health department regulations and Cogir senior living standards. Requirements: CANDIDATE QUALIFICATIONS Education and certificates: • A high school diploma or equivalent is preferred but not required., • A Food Handler Card with an understanding of kitchen sanitation and food codes is a plus. Experience, Competencies, and Skills: • At least 6-12 months of experience in a serving, hospitality, or customer service role is a plus., • Previous experience in senior living, healthcare, or hospitality settings is highly desirable., • Strong interpersonal, communication, and teamwork skills., • Friendly, patient, and professional demeanor, • Ability to work in a fast-paced environment and handle multiple tasks simultaneously., • Strong attention to detail and commitment to excellent customer service., • Availability to work flexible shifts, including weekends and holidays.

Job DescriptionDescription: PURPOSE: Serves food and drinks to customers in bar area and/or dining room. ESSENTIAL DUTIES: • Work in a team environment and communicate with other employees and guests., • Greet customers, serve food and beverage in a courteous and timely manner, create new business and avoids customer complaints., • Adhere to state & local responsible alcohol service regulations., • Provide great salesmanship thru menu presentation and suggestive selling., • Serve number of tables as determined by management., • Write or punch in orders correctly & in a timely fashion to bar and kitchen staff., • Use a computer for settling guest checks, to-go orders and timekeeping purposes., • Perform correct money transactions. OTHER DUTIES: • Clears tables of dishes, silverware and glassware., • Performs other functions assigned by management (i.e. take out trash, stocking, checking restrooms, bus tubs,refill ice, wash glassware, assist other FOH & HOH staff members, etc.).Requirements: ESSENTIAL PHYSICAL REQUIREMENTS: • 100 % Walk and stand., • 75% Reach, bend, stoop, lift and wipe., • 50% Carry up to 40 pounds from kitchen or bar to dining room or drinking area up to and often exceeding 20 times per shift., • 50% Operate ALOHA system and makes correct change. ESSENTIAL TRAINING REQUIREMENTS: Successful completion of hourly position validations, including reading training materials and watching videos. Obtain a Responsible Alcohol Certification within 60 days of employment. QUALIFICATIONS: Must be 18 years old to serve alcohol or as state regulations dictate.

Job DescriptionDescription: The Server is responsible for providing exceptional service, taking orders, and delivering food to restaurant guests. Servers are expected to answer questions regarding the menu, and they work closely with other wait staff and kitchen staff to ensure that the shift is running smoothly. Servers offer suggestions and recommendations to guests, making for a unique and enjoyable dining experience. Servers never say no to guests, and are expected to go above and beyond for all guests. Responsibilities • Direct guests to their seats and present the menu, • Present the guest with recommendations, including wine pairings, • Work with the back server to ensure all of the guest's needs are met, • Ring in all orders into Micros and process payments, • Check identification to ensure that guests meet minimum age requirements for consumption of alcoholic beverages, • Maintain tables through pre-bussing, marking and clearing with correct procedure, • Check with guests regularly to ensure that they are enjoying their meals and take action to correct any problems, • Attend to every need of the guest, • Reset tables with plates, napkins, glasses and silverware prior to service/seating, • Set up food stations to prepare for the next shift or for large parties, • Assist host by answering phones to take call-aheads or to-go orders, and by greeting, seating, and thanking guests, • Work diligently in order to achieve outstanding service quality, • Adapt to a fast-paced work environment Skills • Solid knowledge of the menu and culture of the restaurant, • Basic English reading and communication skills, • Strong attention to detail, • Understanding of Micros POS system-entering orders, processing payments, • Identification and prioritization of tasks to maintain tables, • Avid team player Working Conditions • Be able to stand on your feet for the entirety of a scheduled shift, • Have strong customer-service skills with an “above and beyond” attitude, • Must be able to work quickly in a confined area and stand for extended periods of time Education/Experience • High school diploma or equivalent is required, • Willingness to learn a new craft and acclimate to a fun culture, • Prior restaurant experience is not required, • TIPs Certification- CT/NY/MA/VA/FL Markets, • ABC Certification- TN MarketRequirements:

Job Description Overview Opportunity: Restaurant Expeditor Ensure all food is prepared at the appropriate time and delivered to the correct guest in a timely and efficient manner. Potential Career Path Restaurant Server – Restaurant Captain – Restaurant Manager Essential Job Functions • Serve as primary point of contact between front-of-house and back-of-house, • Receive order tickets from servers and call them in to kitchen, • Ensure all allergies and dietary restrictions are highlighted on order tickets and communicated to kitchen staff, • “Fire” courses with chef at appropriate time, • Direct food runners when to pick up dishes and where to deliver them, • Ensure food runners have memorized table and seat numbers for every dish leaving the kitchen, • Ensure all plates leaving the kitchen meet Chef’s standards for presentation, freshness, and temperature., • Ensure all plates leaving the kitchen were prepared in adherence to any dietary restriction or food allergy noted on the order ticket., • Ensure no dish leaves the kitchen unless it is part of a complete order to ensure courses are delivered completely and simultaneously., • Manage flow of dinner service for all tables, including private dining, ala-carte dining, and multiple-course tasting menus, • Run food to tables as needed, • Ensure anyone delivering food to a table is able to authoritatively describe the dishes they are delivering, • Ensure the Expeditor station is appropriately stocked at all times, with items such as plate wipes, Sharpies, thermal printer paper, highlighters, and side towels, • Be aware of and enforce all restaurant policies and procedures, • Be aware of and enforce all Forbes and LQA policies and procedures, • Be aware of guest satisfaction scores and work toward increasing departmental and overall guest satisfaction., • Follow sustainability guidelines and practices related to HHM’s EarthView program., • Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards., • Perform other duties as requested by management. Position Requirements • High School diploma or equivalent preferred., • Previous food and beverage experience required or equivalent training. HHM Hotels Benefits and Perks • Competitive wages for full time and part time opportunities, • Medical, Dental and Vision Health Insurance, • Paid Time Off, • 401k Company Match, • Daily Pay, • Free Basic Life Insurance, • 24/7 access to TELUS Health, a confidential work-life resource., • Travel Discounts, • Commuter Transit and Commuter Parking Benefits, • Employee Assistance and Wellness Program, • Educational/Professional Development, • Referral Bonus Program Work Environment and Context • Work schedule may vary and will include working on holidays and weekends and alternate shifts., • Requires standing for extended periods, walking, pushing, lifting up to 25 pounds, bending and reaching. What We Believe People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It

Job DescriptionDescription: The Server is responsible for providing exceptional service, taking orders, and delivering food to restaurant guests. Servers are expected to answer questions regarding the menu, and they work closely with other wait staff and kitchen staff to ensure that the shift is running smoothly. Servers offer suggestions and recommendations to guests, making for a unique and enjoyable dining experience. Servers never say no to guests, and are expected to go above and beyond for all guests. Responsibilities • Direct guests to their seats and present the menu, • Present the guest with recommendations, including wine pairings, • Work with the back server to ensure all of the guest's needs are met, • Ring in all orders into Micros and process payments, • Check identification to ensure that guests meet minimum age requirements for consumption of alcoholic beverages, • Maintain tables through pre-bussing, marking and clearing with correct procedure, • Check with guests regularly to ensure that they are enjoying their meals and take action to correct any problems, • Attend to every need of the guest, • Reset tables with plates, napkins, glasses and silverware prior to service/seating, • Set up food stations to prepare for the next shift or for large parties, • Assist host by answering phones to take call-aheads or to-go orders, and by greeting, seating, and thanking guests, • Work diligently in order to achieve outstanding service quality, • Adapt to a fast-paced work environment Skills • Solid knowledge of the menu and culture of the restaurant, • Basic English reading and communication skills, • Strong attention to detail, • Understanding of Micros POS system-entering orders, processing payments, • Identification and prioritization of tasks to maintain tables, • Avid team player Working Conditions • Be able to stand on your feet for the entirety of a scheduled shift, • Have strong customer-service skills with an “above and beyond” attitude, • Must be able to work quickly in a confined area and stand for extended periods of time Education/Experience • High school diploma or equivalent is required, • Willingness to learn a new craft and acclimate to a fun culture, • Prior restaurant experience is not required, • TIPs Certification- CT/NY/MA/VA/FL Markets, • ABC Certification- TN MarketRequirements:

Job DescriptionBenefits: • 401(k), • Dental insurance, • Employee discounts, • Health insurance, • Opportunity for advancement, • Training & development, • Vision insurance, • Wellness resources Position Overview Servers ensure the best possible dining experience for guests. All Servers will exemplify our core values, connecting with guests in a professional manner to ensure excellence in service. Servers will report to the FOH Department Head and when necessary, other Department Heads and the General Manager and are expected to work in tandem with other Hosts and FOH Staff. Core Duties & Responsibilities: Cultivate a comprehensive knowledge of the food and beverage items and their preparation in all active spaces within the building Provide a strong sense of knowledge and hospitality to our guests and your teammates Show up for your shift on time and ready to work, dressed appropriately and with any tools pertaining to your position Work toward a thorough knowledge of the Death & Co compendium and how to navigate EverNote Maintain a comprehensive knowledge of our POS operation Be capable of covering any server or support position when needed Cultivate a comprehensive knowledge of our service standards and style as detailed by the Employee Manual Comply with sanitation standards and procedures according to health and legal regulations Maintain guest satisfaction by monitoring and evaluating food, beverage and service offerings; build relationships with regular guests; and maintain good relations with our neighborhood and industry community members 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. Every negative comment/experience will be addressed by a manager so that no customer leaves unhappy Be up to date on Slack, with particular attention to the Announcement Board and the Host, Pre-Shift, and Product Updates channels, before you arrive for your shift Maintain a reasonable response time for all Slack communication: a minimum of an answer to any correspondence before your next shift Arrive to work every day with a positive attitude, a willingness to learn, and prepared for the shift Ask for help when you need it; asking for help is a sign of strength, not a sign of weakness Additional Duties & Responsibilities: Check in with your teammates and the MOD upon arrival and before leaving to see if you can do anything for them Monitor restaurant and kitchen flow regarding timeliness during service and assist when and where necessary Complete weekly cleaning duties, in addition to opening and closing duties Help to promote a safe and clean environment for co-workers, and guests; maintain the ABK mantra Handle gift certificate transactions, fill out all pertinent documentation, and present to the guest Focus on always continuing your education and into all facets of our operations, be it the Bar, Kitchen, Service, Coffee, and Tea programs 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. 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 Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook Physical Demands: The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations Required Qualifications: Previous experience in a bar/restaurant or hospitality setting Ability to work in a fast-paced environment while maintaining composure Strong multitasking and time management abilities Attention to detail, ensuring accurate order-taking and payment processing 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; and time for All Staff meetings and tastings Patience and adaptability Self-motivated and a team player High ethics, hard worker, and a great sense of humor Desired Qualifications: Have 2-3 years of Server experience in a high-volume establishment Have sufficient skills, knowledge and personality to provide a memorable experience for our patrons Demonstrate the Core Values of Gin & Luck 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. Connection: We build relationships through intuition, empathy, and transparency What We Offer: Gin & Luck strives to create a welcoming, nurturing and understanding culture. We want all employees to feel valued through their work/life balance and compensation. Compensation for this position is $18.29/hour plus a point percentage of full house tip pool based on hours worked per shift. Medical, dental, vision, 401k and life insurance are included in our benefits package for full-time/part-time employees. 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.

CNA (Client Care Aide II) Position at Colorado Veterans Community Living Center This position is open to current Colorado residents only. This recruitment may be used to fill multiple vacancies, including both part-time and full-time positions. Colorado Veterans Community Living Center (VCLC) at Fitzsimons is a beautiful 180-bed, skilled nursing facility serving Colorado's veterans. We strive to honor and respect those living in our community through companionship and person-centered care while providing a comfortable and safe place to live. At Fitzsimons, we provide long-term care and short-term rehab and have a secured memory care neighborhood. We are conveniently located on the medical campus with UC Hospital and the Aurora VA Medical Center. Fitzsimons celebrates a low 14% staff turnover rate and substantial longevity among staff. Job Description While in this position, you are required to work at your assigned work location during your scheduled work times. Please note: Work arrangements are subject to change at any time. As a CNA (Client Care Aide II) you will provide basic hands-on patient/resident care in a safe, clean, infection controlled environment by bathing, dressing, grooming, hygiene, skin care, range of motion, positioning, ambulating, transferring, toileting programs, feeding programs, transporting, performing basic assessments (vital signs, blood pressures, weights, etc.), and charting/documenting all of the above. This is a fully operational position responsible for performing the full range of client care aide tasks and problem-solving. Job duties include, but are not limited to: Provide direct resident care, including bathing, dressing, undressing, assisting in and out of bed, performing personal hygiene, feeding programs, toileting programs, range of motion, transporting, and interacting socially to meet residents' basic needs. Explain patient care before, during, and after contacts Answer call lights Assess basic resident care needs and report to the charge nurse any change in the resident's condition Perform basic resident observations, vital signs, blood pressure, weight, intake and output, and basic skin assessments. Provide infection control, implement/using universal precautions, and dispose of waste. Clean linen room and equipment, stock supplies, and complete supply forms Correct use of safety/positioning devices, side rails, transfer belts, and proper use of all equipment Attend ongoing staff education programs Other duties as assigned Minimum Qualifications, Substitutions, Conditions of Employment & Appeal Rights Special Qualifications: Must hold and maintain an active CNA certification in good standing from the Colorado Department of Regulatory Agencies, as well as a current BLS Healthcare Provider Card. Minimum Qualifications: Education/Licensure/Certification/Experience: High school diploma or General Educational Diploma (GED) One (1) year of experience in an occupational field related to the work assigned to the position Substitutions: Current, valid certification as a Nurse Aide (CNA) from the Colorado Department of Regulatory Agencies will substitute for the high school diploma or GED Current, valid licensure as a Practical Nurse (LPN) from the Colorado Department of Regulatory Agencies or any state participating in the Nurse Licensure Compact will substitute for the experience requirement Preferred Qualifications: Experience in a long-term care environment Experience working with veterans or patients who suffer from PTSD Experience working with patients with dementia Excellent communication and customer service skills Conditions of Employment: This position will have direct contact with vulnerable persons (as defined by C.R.S.27-90-111: "Direct contact" means providing face-to-face care, training, supervision, counseling, consultation, or medication assistance to vulnerable persons, regardless of the level of supervision of the department employee. "Direct contact" may include positions in which persons have access to or unsupervised time with clients or patients, including but not limited to maintenance personnel, housekeeping staff, kitchen staff, and security personnel.) Full background checks include: CBI & FBI fingerprint check, Colorado Court Database check, Medicare Fraud Database, TRAILS Database check. This position will also provide direct care to vulnerable adults requiring a CAPS check (as defined by C.R.S. 26-3.1-101, position provides services & support care to at-risk/vulnerable adults including case management, clergy, physical or mental health services, safety or welfare services)This position requires State of Colorado residency at the time of application (unless otherwise identified in the posting), and residency within the state throughout the duration of employment in this position. This position requires State of Colorado residency at the time of application (unless otherwise identified in the posting), and residency within the state throughout the duration of employment in this position. Must complete and pass a tuberculosis (TB) test Must be willing to obtain vaccinations, as required by the State and facility Required to have a current, valid BLS Healthcare Provider Card May require on-call status, if needed, per the pay plan for this position Former State employees who were disciplinarily terminated or resigned in lieu of termination must: Disclose that information on the application. Explain why the prior termination or resignation should not disqualify you from the current position. Provide your employee number from your prior State employment. Absent extraordinary circumstances, prior disciplinary termination or resignation in lieu of termination, and failure to provide this information will disqualify the applicant from future State employment with CDHS. CDHS Selection Process Explanation Employment history is calculated on a full-time basis (40/hrs per week). Part-time employment is calculated on a prorated basis to determine qualifications. Be sure your application specifically addresses your qualifications, experience, work products, and accomplishments as they relate to the position and minimum requirements. Preferred Qualifications & Competencies: Relevant years of state service experience. Minimum Qualification Screening Process A Human Resources Analyst will review the work experience/job duties sections of the online job application to determine whether your experience meets the minimum qualifications for the position. You must complete the official State of Colorado online application. Cover letters and resumes WILL NOT be reviewed during the minimum qualifications screening process. You must specifically document your work experience and qualifications in the application form. Do not use "see resume" or "see attached." You must meet the minimum qualifications to continue in the selection process. Part-time work experience will be prorated. Comparative Analysis Process Structured Application Review After minimum qualification screening, the comparative analysis process will involve reviewing and rating of all the information you submit. The comparative analysis step may also include your results from standardized testing. Your Work Experience/Job Duties Document your work experience/job duties to the extent to which you possess the skills, education, experience, minimum qualifications, and preferred qualifications. If listed, answer all supplemental questions, as your answers to these questions will be evaluated during this phase. Provide at least 4-8 sentences for each supplemental question. Supplemental Questions Answer the supplemental questions completely and thoughtfully. We will rate your answers based on the content of your response and your writing skills (spelling, grammar, and clarity of your writing). Appeal Rights You may file an appeal with the State Personnel Board or request a review by the State Personnel Director if your application is eliminated. You will find the appeals process, the official appeal form, and how to deliver it on the State Personnel Board website. You or your representative must sign and submit the official appeal form for review. You can find the official appeal form here (Download PDF reader). You must deliver the official appeal form to the State Personnel Board: By email (dpa_state.personnelboard@state.co.us), or Postmarked in US Mail to(1525 Sherman Street, 4th Floor, Denver CO 80203, or Hand delivered (1525 Sherman Street, 4th Floor, Denver CO 80203), or Faxed (303.866.5038) within ten (10) calendar days from your receipt of notice or acknowledgement of the department's action.

Recreation Specialist - Culinary Skills Stith Center: 791 Chambers Road, Aurora, CO 80011 - Aurora, CO 80011 Overview Salary Range $20.04 - $30.05 Hourly Position Type 1 FTE (40hrs/wk, benefited) Job Shift Fully In-Person/On-Site Education Level Bachelor's Degree Description The Recreation Specialist (Culinary Skills) on the Community Connections team at Aurora Mental Health & Recovery (AMHR) will work with a multidisciplinary team to develop and support clients in their leisure and recreation skills while encouraging clients to try new experiences and develop a perception of accomplishment. The ideal candidate has excellent communication skills with the understanding of intercultural communications. They will have the ability to work with community partners, with independence and creativity, while also demonstrating the ability to problem-solve and be flexible. They will also be proficient using Microsoft Office programs and internet-based computer programs. This candidate will have specialized knowledge of education and support services for assisting clients with engaging in recreational activities. Schedule. This position is fully Onsite/In-person. The schedule is Monday - Friday 8:00 am - 5:00 pm. Salary for this role. Starting wage is based on experience and company equity. Paid bi-weekly. $20.04 - $30.05 hourly About you. The ideal candidate has excellent communication skills with the comprehension of intercultural communications. They will have the ability to work with community partners, with independence and creativity, while also demonstrating the ability to problem-solve and be flexible. They will also be proficient using Microsoft Office programs and internet-based computer programs. This candidate will have specialized knowledge of education and support services for assisting clients with engaging in recreational activities. Essential Functions: Teach clients life skills to improve their mental and physical health. Support mindfulness practices through skill development with food preparation and eating. Help clients develop appropriate social skills. Manage schedule of cooking classes for clients. Teach proper cooking techniques, kitchen equipment safety procedures, and kitchen etiquette as vocational skills. Facilitate the preparation and cooking of light Caf meals by following recipes and adhering to special dietary requirements. Maintain a clean and organized kitchen (including washing dishes, sanitizing surfaces, and taking out the trash). Assist with ordering supplies and ingredients while also keeping track of inventory needs. Plan and implement kitchen associated activities. Provide individualized coaching of skills in small and medium sized groups. Be a resource guide for clients to access. Ensure clients engage. Encourage clients to try new experiences. Encourage clients to become involved in the community by learning valuable and marketable skills. Promote a positive environment to help clients feel safe to experience new situations. Provide specialized knowledge of education and support services for assisting clients to engage in recreation activities. Interact with other agencies to create a pathway for client access to community and cultural events. Staff member will complete needed care coordination tasks for their assigned role. Qualifications Requirements: Bachelor of Social Science is required. Previous experience as a cook or chef is required. Previous experience working in a mental health setting is required. Valid Colorado Driver's License with a driving record that meets organization's requirements. Excellent understanding of various cooking methods, ingredients, equipment, and procedures. Familiarity with sanitation regulations. Ability to multitask and work efficiently under pressure. Passionate about working with the population diagnosed with severe and persistent mental illness. Passionate about promoting mental health and wellbeing through healthy mindfulness approach to food. Ability to work with community partners and navigate relationships. Required Vaccination and TB Test. At AMHR the health and safety of our clients and staff are our top priorities. As part of this commitment, all employees are required to receive an annual influenza (flu) shot and present a negative TB test result before their first day of work. Proof of both the flu shot and negative TB test must be provided on your first day of employment. Medical and religious exemptions can be requested if necessary. Benefits: Health insurance: Kaiser Dental, vision, and flexible spending accounts (dependent care & health care) Company paid basic life and AD&D insurance Long-term disability coverage 403(b) retirement plan which provides 100% vesting immediately, and matching contributions up to 4% after one year of employment Accrued Vacation pay up to 12 days and accrued Sick Pay up to 12 days per year, plus 10 Paid Company Holidays, and 2 floating holidays (hours calculated pro-rata basis based on full-time equivalency) Employee Assistance Program Voluntary term life insurance Short term disability *Eligible for benefit if working 30 hours per week or more Our Mission, Vision and Core Values. Mission: Deeply rooted in our diverse community, we deliver state-of-the-art care and meaningful outcomes that impact emotional well-being and addiction recovery. Vision: To foster hope and healing through compassionate, quality care. Core Values: Passionate caring; Rising to the challenge; Honoring and respecting all persons; Believing in resilience; Putting clients and community first; Commitment to collaboration and teamwork We are an Equal Opportunity Employer. Aurora Mental Health & Recovery and subsidiaries (AMHR) are dedicated to the principles of equal employment opportunity. We prohibit unlawful discrimination against applicants or employees on the basis of age 40 and over, race (including traits historically associated with race, such as hair texture and length, protective hairstyles), sex, sexual orientation, gender identity, gender expression, color, religion, national origin, disability, military status, genetic information, or any other status protected by applicable state or local law. We do not tolerate discrimination in any form or context including harassment or exclusion.

Community Life Coordinator Hiring Range: $20.75 - $22.30 per hour, based on qualifications and experience. This is a temporary position, which will end on 12/31/2026 Benefits and Perks: Comprehensive health plans include medical, dental and vision benefits. Generous vacation, sick time, and holiday pay, plus paid birthday off and 'refreshment' day. Tuition reimbursement and child adoption benefits. Employer paid term life insurance, long-term disability, AD&D. Health savings account with generous employer contribution. Flexible spending accounts. Paid parental and bereavement leave. 401(k) with up to 5% company match. Please access our highlights of the benefits package we offer here: Denver Rescue Mission Benefits Guide Position Summary The Community Life Coordinator is responsible for the day-to-day operation, safety, and guest services of the shelter environment. This role oversees facility safety and cleanliness, guest check-in processes, administrative support functions, and coordination of shelter activities and services. The Coordinator ensures a safe, orderly, and welcoming environment for guests, visitors, staff, and volunteers while supporting the Mission's purpose of serving individuals experiencing homelessness. This position combines operational oversight of shelter activities with front-line guest services responsibilities including intake support, communication, record management, and coordination with internal departments. The Coordinator works closely with supervisors and leadership to ensure shelter operations run efficiently and guests are supported with dignity and respect. Responsibilities Responsible for the security and safety of the facility, guests, staff, and visitors during assigned shifts. Ensures the facility remains free from drugs, alcohol, weapons, or other hazards that jeopardize the Mission or its guests. Handles guest interactions professionally while maintaining a safe environment. Maintains working knowledge of the Safety Manual and Material Safety Data Sheet (MSDS). Responds to emergencies and contacts first responders when necessary. Maintains a visible presence throughout the facility during shifts. Greets guests, visitors, and donors and ensures all individuals are checked in appropriately. Helps maintain an environment where guests feel safe and are encouraged to pursue next steps toward stability. Ensures delivery of basic services according to established policies and schedules. Coordinates with other departments such as Kitchen, Maintenance, IT, and Operations to support daily operational needs. Ensures guests who have been "Asked to Leave" (ATL) are not permitted entry and are directed to the proper appeal process. Ensures the shelter facility is cleaned and maintained according to established standards. Maintains and tracks inventory supplies used in daily shelter operations. Ensures scheduled activities and services occur on time. Maintains operational knowledge of facility systems including fire alarms, utilities shut-offs and building systems. Inputs maintenance and IT requests when needed. Maintains confidentiality when handling guest or organizational information. Works with supervisors to ensure proper staffing coverage and scheduling needs. Performs additional duties as assigned by supervisors or leadership. Shelter/HMIS Responsibilities Directs new guests through the intake process and facilitates smooth transitions into services. Answers and routes incoming calls while providing accurate information about services and referral agencies. Maintains accurate records in systems such as SCRIBE and Clarity. Work Conditions Occasional lifting up to 35 pounds, bending, and climbing stairs. Frequent interaction with individuals experiencing homelessness, addiction, mental illness, and other complex challenges. Possible exposure to communicable diseases. Work is performed in a high-traffic environment with frequent interruptions. Requirements Affirm the Statement of Faith Abide by the Employee Handbook Ability to work evenings and weekends. Strong communication skills. Ability to resolve conflict professionally and maintain composure under pressure. Strong Christian ethic with ability to work with people of diverse cultural, educational, and religious backgrounds. Strong organizational ability, customer service mentality and affinity for varied tasks and responsibilities. Proficiency in Windows and Microsoft Office Suite.

OverviewYour next adventure starts here! At Lucky Strike Entertainment, great times and exciting opportunities go hand in hand. Join us as a Lead Cook and become part of a vibrant atmosphere filled with dynamic experiences and endless possibilities. Start making your own luck today!Applicants must be at least 18 years of age to qualify for a position.ESSENTIAL DUTIES AND RESPONSIBILITIES: Primary duties and responsibilities include, but are not limited to the following. The Lead Cook acts as a leader in the kitchen in the absence of the Kitchen Manager/Chef, assists in some management duties and prepares and serves food for customers. Plans and prepares food in appropriate quantities based on number of customers to be served using the Lucky Strike Entertainment operations manual and prep sheets. Assures all food orders are prepared, presented and delivered in accordance with the Lucky Strike Entertainment operations manual. Acts as a mentor to all kitchen staff. Trains these employees on procedures, presentation, sanitation, and safe use of all equipment and cost controls. Maintains the sanitation and organization of cooking area, storage areas, refrigeration and serving areas according to local and Lucky Strike Entertainment guidelines. Weekly checks the calibration of all cooking and refrigeration equipment to insure product quality and freshness. Washes, rinses and sanitizes dishes, cooking equipment and utensils in accordance with local and state health department laws using only approved sanitation products. Receives food and supply order, ensuring that products received are in good condition, checks proper deliver temperatures, product codes and that invoice list matches products received. Immediately puts perishable items into refrigeration rotating stock, marking cases with the delivery date and tagging USE FIRST items. Works the food line preparing menu items, training and supervising kitchen staff by following the Lucky Strike Entertainment manual, ensuring only quality products are delivered to the customer. Proactively ensures that a clean, safe environment is maintained at all times Readily assists colleagues with miscellaneous duties to prevent delays in the customer service experience. Promptly assists and responds to all customer questions or requests by immediately taking ownership of the inquiry and guiding to resolution. Must become certified in the Lucky Strike Entertainment specified alcohol service program within 14 days of employment and the Lucky Strike Entertainment specified food safety program within 30 days of employment. Ability to work varying shifts, weekends and holidays, as well as, extended workdays to support business needs.WHAT IT TAKES Lead Cooks possess a highly developed sense of customer service and interpersonal skills including high integrity, respect for all individuals (customers, vendors, and employees) and solid communication skills. Lead Cooks must be strong team players, people developers, and the possess knowledge of and adherence to workplace safety procedures. High School Diploma or equivalent and a minimum of three to five years of operational experience. Culinary or Food Management degree is a plus. Relevant experience or equivalent combination of education and experience is also acceptable.PERKS (MORE REASONS YOU'LL LOVE YOUR JOB) Free Bowling! $1 Arcade Play 20% off Events 50% off Food & BeveragesWORK ENVIRONMENT/PHYSICAL DEMANDS: Typical entertainment environment where you will walk, bend and stand for periods of time, and may lift objects with some assistance.Job Type: Part-timePay:Shift: Evening shift Night shiftWeekly day range: Weekend availabilityWork Location: One locationWho We AreLucky Strike Entertainment, formerly Bowlero Corp, is one of the world's premier location-based entertainment platforms. With over 360 locations across North America, Lucky Strike Entertainment provides experiential offerings in bowling, amusements, water parks, and family entertainment centers. The company also owns the Professional Bowlers Association, the major league of bowling and a growing media property that boasts millions of fans around the globe. For more information on Lucky Strike Entertainment, please visit ir.luckystrikeent.com.The pay rate for this position is $25.00 to $27.00 per hour.Lucky Strike Entertainment offers performance-based incentives and a competitive total rewards package which includes healthcare coverage and a broad range of other benefits. Incentives and/or benefit packages may vary depending on the position. More details regarding benefits are available here: Lucky Strike Entertainment Benefits

Hilton Garden Inn Denver Union Station This position is open until 7/15/2026 or until filled. Pay: $17.29/hr plus tips The Hilton Garden Inn Denver Union Station is a 233-room hotel on the edge of the Union Station Neighborhood. Denver is on our doorstep – Union Station, Coors Field, and the Museum of Contemporary Art are all within a half-mile. We're a Mile from Ball Arena events, with city dining all around, including our own Woodie Fisher Kitchen and Bar: the oldest remaining structure in Denver's iconic Union Station neighborhood. We offer (for Full-time team members): Medical, dental, & vision insurance Health savings and flexible spending accounts Basic Life and AD&D insurance Paid time off for vacation, sick time, and holidays Eligible to participate in the Company's 401(k) program with employer matching Employee Assistance Program Tuition Reimbursement Free On-Site Parking or Complimentary RTD MyRide pass Great discounts on Hotels, Restaurants, and much more. Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral Job Overview Insure all standards are being adhered to within the Corner Office and SRG expectations. Be liaison between servers and management to insure SOP's and SRG standards are being followed. Assist with Server programs and incentive. Responsibilities Full set up and tear down of each service. Lead and guide fellow servers to be the best. Keep station neat and clean while servicing guest per established policies and procedures. Able to work flexible shifts to consist of mornings, afternoons, evenings, weekend and holidays. Set tables in assigned area correctly and uniformly. Follow all opening/closing checklist and on-going side work to insure maximum efficiency. Keep station neat and clean while servicing guest per established policies and procedures. Ability to coach fellow team mates and assist in the moment when manager not present. Break down buffets or other special food service tables and equipment. Assist management team in all areas as a supervisor when manager is not present. Greet and serve guests following guidelines set by the policies/procedures regarding the service of food and beverage. Keep kitchen area & all storage areas clean according to policies set forth by management. Clearly and timely communicate needs and concerns to MOD. Hours: Flexible; scheduled days and times may vary based on need. Complete all set-up and closing duties. Assist guests; act as supervisor when needed in order to facilitate guest needs in the moment. Be vocal in pre shifts and throughout the shifts helping other staff members stay on point, educated and delivering on our brand promise. Qualifications Education/Formal Training High school education or equivalent. Experience One to two years in a related position with this company or other organization(s). Knowledge/Skills Must have basic knowledge of customer service principles, food service function, and restaurant and kitchen operations. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Lifting trays, dish racks, glass racks, etc. 20 -40 lbs. Pushing carts, Queen Marys, hotbox, portable bar 50 -100 lbs. Carrying trays, dish racks, glass racks, etc using both hands at 20 -40 lbs. Must have manual coordination to punch buttons, grasp items in hand, and to balance and carry trays loaded with food and beverages. Bending/kneeling: Ability to bend to lower level cabinets and lift trays. Mobility: Maneuver in narrow areas and between seated guests. Continuous standing required to service guest functions; 100% of the time scheduled. Climbing approximately 12 steps 20% of 8 hours. No driving required. Must have moderate comprehension and literacy to read use records and all special requests. Must have ability to perform multiple tasks at one time, must be able to follow verbal and written instruction, and be able to communicate both verbally and in writing. Must be highly organized and able to pay attention to sound and sight details in crowded and noisy situations, particularly when handling multiple tasks. Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations. Environment Physically strenuous: prolonged standing, walking, lifting and carrying throughout entire shift in 95% indoor environment. Going in the freezer temperatures can be -10 degrees.

Steward Supervisor- Empower Field - Empower Field at Mile High Requisition #: 651274 Location: Denver, CO, US, 80204 Career Area: Food Service Empower Field is the home of the Denver Broncos and a wide variety of concerts and specialty events! Our grill cooks are responsible for cooking the different foods items a concession stand has to offer. Our Steward Supervisor is a highly prized employee, taking on the important task of leading the team in maintaining cleanliness of dishes, equipment, and the environments we work in. Alongside a manager who will help coordinate and lead operations, you will oversee staff, collaborate with teammates, and assist with orchestrating the actions that lead to the success of Coors Field. Our ideal candidate is an individual that is reliable, prompt, and has the ability to multi-task as our kitchens are the beating heart of our operation. The ability to work holidays, overtime, late nights and/or weekends as needed is strongly preferred. This position is considered an Hourly/ Seasonal/ Part-Time Employee Position Type: Scheduling for this position will be managed through a flex workforce app, ReadyOn, in which shifts will be assigned to you. There are no minimum guaranteed hours per week, and hours will not exceed an average of 25 hours per week annually. COMPENSATION: The Hourly rate for this position is $23.43 to $23.43. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here. Job Responsibilities: Lead all aspects of the dishwasher roles Schedule and assign daily work activities to staff and supervise the completion of tasks Maintain all relevant logs consistently and accurately, including but not limited to: sanitizer concentration, machine sanitizing temperature, temperature probe logs, etc. Maintain accurate chemical inventory on a weekly basis Assist with End-of-Month department inventory Ensure guest satisfaction by maintaining all dishes, pots, pans, silverware, glasses, equipment, and kitchen utensils are cleaned and sanitized Maintain dishwashing station, three compartment sink and related areas Ensure equipment is clean and is in working condition; reports any issues to leadership Perform other light maintenance and custodial tasks Ensure that chemicals and janitorial items are stored in a safe, organized, and hazard-free environment Supervise Stewards & Lead Stewards; promote employee growth, efficiency, morale, and teamwork Maintain excellent customer service and positive attitude towards guests, customers, clients, co-workers, etc. Adhere to Aramark safety policies and procedures including proper food safety and sanitation Maintain a clean and sanitary work environment during service and at the end of shift Ensure security of company assets Accept constructive feedback and provides ideas, concerns to and from leadership Maintain communication with direct supervisor and Culinary Leadership Qualifications: 21 years of age or older (Required) Previous dishwasher experience (Required) Previous experience as a shift lead or related role (Required) ServSafe or Food Safety Certification equivalent (Required) – will be trained and certified upon hire (as needed) Requires occasional lifting, carrying, pushing and pulling of up to 50lbs Willingness to accept change and new procedures Must read, write, and understand verbal instructions Demonstrates basic math and counting skills Maintains emotional control under stress Ability to resolve interpersonal situations Demonstrates effective interpersonal and communication skills, both written and verbal Ability to coordinate multiple tasks, meet production/service time schedules, and adapt to necessary and unforeseen changes Ability to work independently and lead a team with limited to no direct supervision This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). About Aramark: Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

Caf Manager The Caf Manager is primarily responsible for overseeing the operations of the Urban Air Caf and guiding the performance of Team Members. This is a practical, hands-on role, with much of the working hours spent in the kitchen and service area, cooking, preparing and serving food. S/he must work fast with a sense of urgency, while being friendly to guests and supportive of the Team. Responsibilities Support the proper execution of all processes, systems and standards Ensure all deliveries are received correctly and logged Maintain effective inventory control, storage, and rotation to minimize wastage Manage the Caf Team, ensuring they always work to the expected standards Adhere to scheduled shifts and is willing to stay beyond when business or circumstances dictate Train Caf staff in preparing the full menu and the front of house staff in preparing drinks and ready-to-eat foods to the consistently high standard required Set a high standard and good example for Caf staff regarding punctuality, attendance and attitude and ensure these standards are always maintained Set a high standard and good example for Caf staff regarding cleanliness and hygiene, including a regular deep clean schedule Maintain a clear, well-organized and easy-to-access Caf Handle guest concerns regarding the Caf Participate in regular staff meetings and training as and when required Other duties as tasked by General Manager Qualifications Minimum of high school diploma or equivalent required, some college preferred Minimum of two (2) years' previous F&B experience (quick service and/or restaurant experience) 1-3 years' management experience in the hospitality field preferred Must have a current ServSafe or similar Food Handling Certification, or be willing to attain within the first 30 days of employment Additional Requirements Ability to lead, motivate and empower Team Members Ability to align Team Members with Urban Air culture by balancing seriousness and having fun Ability to take initiative Excellent interpersonal and communication skills Ability to recognize problems and problem-solve Ability to set goals and convert plans into action Ability to see patterns in performance and strategize solutions Exercise good judgment in decision making Open to feedback and self-improvement Ability and willingness to hold oneself accountable for high personal standards of conduct and professionalism Serve as a role model by demonstrating and upholding Urban Air policies and standards Physical Requirements Work days, nights, and/or weekends as required Work in noisy, fast-paced environment with distracting conditions Move about facility and stand for long periods of time Lift and carry up to 30 lbs. Pay rate: Starting at $19/hour

Join The Best Of The Best Since Ruth's Chris was founded in 1965, the most important ingredient in our recipe for success has been a team of hard-working people with a passion for creating special experiences for our Guests. We believe in treating our team like family and providing an environment where you can be yourself and grow professionally, while delivering hospitality as legendary as our steaks. This is your chance to join the best of the best and start a career with endless opportunity, plus great benefits like: Health insurance eligibility when working an average of 30 hours per week 401(k) with competitive match Dining discounts Employee assistance program Training and exciting career growth opportunities Paid Sick Leave (1 hour for every 30 hours worked, begin accruing upon hire) Paid Family and Medical Leave (up to 2 weeks after 1 year of service) Referral program refer a friend and earn a bonus Get ready to sizzle: Sizzling steaks are not all our Food Runners bring to the table. You'll partner with our servers and kitchen staff to deliver a perfectly timed, beautifully presented, high quality dining experience that our guest will return for, time and time again. This role and you are the perfect pairing if you can: Ensure each plate is perfectly prepared by tracking cooking times on all orders, checking finished product for proper degree of doneness, appearance, and plate presentation. Deliver food to the correct table, guaranteeing every Guest receives exactly what they've ordered, just the way they like it. Support the Server as needed to optimize the Guest's dining experience. Demonstrate a Guest first mindset, placing a high priority on the Guest experience.

Chef De Cuisine The Chef De Cuisine reports to the Executive Chef and leads menu planning and development, while overseeing and being the hands-on leader of the culinary operation. It is critical that you possess a strong background and knowledge of culinary technique related to the F+B concept(s) for the hotel, and your presence on the floor is as regular as it is in the kitchen. Creating efficiencies and ensuring consistency in the kitchen operation is key, as you are the last line of defense for the menu items you create. You will develop strategies to heighten productivity and control menu costs, adjusting production to meet business levels. You inspire the team through your creative, innovative, and collaborative approach. Having the skills to mentor and teach your team of culinarians is a must for this position, as is demonstrating humility and genuine care for the items you create and the individuals who execute upon them. At Aparium, our culinary teams are expected to hold themselves, the guests, and each other in high regard. You will actively develop trusting and transparent relationships with all associates throughout the hotel. You will have the opportunity to work with a phenomenal group of individuals with whom collaboration, humbleness, and open-minds are the normno egos are allowed. The ability to work with controlled measure and respect for your leadership team and peers is imperative; we have a no-tolerance policy for the "old school way." What You Will Do Uphold and role model the company's principles of People, Place, and Character, while encouraging your direct reports to embody our values that drive collaboration, intuitive service, and translocal hospitality Be a key partner with the Director of Food and Beverage, engaging in constant communication. Work together to identify opportunities and hold one another accountable, demonstrating a united front committed to providing the best possible guest experience. Collaborate with and counsel your team of Sous Chefs, Cooks, and Stewards to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spaces Demonstrate your passion and aptitude for all aspects of a guest's amazing culinary experience, including balancing flavor combinations, considerations for temperature and texture, guest satisfaction, and menu flow Fluent in operational metrics (KPI's and P&L's), demonstrating critical thinking skills by connecting those with operational observations, making adjustments as needed Coach and mentor your team on development of their skill set, technique, and menu execution, fostering an environment of continuous growth; effectively use corrective action to address root causes of issues, course-correcting any missed opportunities Foster open lines of communication within the department by facilitating daily line ups, weekly culinary leadership meetings, and quarterly culinary all staff meetings to create a transparent dialogue amongst the team to voice ideas and concerns, while addressing the department's key priorities Actively drive recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates in order to create an environment that nurtures ideas and develops future talent for succession planning in the culinary program Observe conditions of all physical facilities and equipment in the culinary operation, working in collaboration with the engineering department and any third-party vendors to make corrections and improvements as needed Communicate regularly with the Executive Chef to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation What You Will Need Minimum of five (5) years in multiple culinary/ food and beverage department lead positions Experience in hotels with event spaces Multiple outlet experience is preferred, but not required Fine dining experience is preferred, but not required A strong food knowledge and ability to bring sources for purveyors and ingredients High level in-house pasta experience Bachelor's Degree in Culinary Arts respected, though not required Intermediate skills in Microsoft Excel and Word to create spreadsheets and proposals Adaptable interpersonal communication skills to address all employee levels of the hotel Professional proficiency of the English language in reading, writing and verbal communication Ability to calculate basic math principles to meet proper menu ingredients and perform inventory Ability to work in a fast-paced environment for extended periods of time to meet high volume business Ability to lift, balance and carry up to 25lbs to transport dry goods inventory, equipment, etc. Ability to lift, balance and carry (with assistance) up to 100lbs to transport dry goods inventory, equipment, etc. Ability to stand or walk for prolonged periods to cook required menu items Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers Rate of Pay: $75,000 - $85,000 per year, based on experience Benefits: We are pleased to offer a comprehensive array of valuable benefits to protect your health, your family, and your way of life. All full-time regular associates are eligible to enroll in our benefit plans that include medical, dental, vision and supplemental insurances. WHO WE ARE Hotels done differently. At Aparium, we believe in the power of People, Place and Character. We ensure our hotels are a place where individuals are valued and celebrated, elevating our associates' pride in who they are, where they live and who we serve. Our hotel is a tribute to the neighborhoods and the people of the communities where we operate. With its bold facade and inviting arched entrances on each side, Populus establishes a lively and welcoming new destination in downtown Denver. The hotel will be home to two signature food and beverage outlets, a ground floor restaurant and rooftop bar. The thirteen-story building includes 265 guest rooms, mezzanine meeting rooms and breakout spaces, a state of the art fitness and wellness center, and a commitment to sustainability and community unmatched by any other hotel in Denver. Populus is managed by Aparium Hotel Group which was founded in 2011 by Chicago hospitality executive and entrepreneur Mario Tricoci and Michael Kitchen. Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically. It is a sophisticated hotel brand known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels. At Populus, the ideals of Opportunity, Equity, and Inclusion (OEI) for our members are at the forefront of the community and the environment we will create. As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and sense of belonging for all employees. We do not discriminate and believe every individual should be proud of who they are, where they come from and take pride in who we serve. Aparium is an E-Verify employer.

Hilton Garden Inn Denver Union Station Server The Hilton Garden Inn Denver Union Station is a 233-room hotel on the edge of the Union Station Neighborhood. Denver is on our doorstep – Union Station, Coors Field, and the Museum of Contemporary Art are all within a half-mile. We're aMile from Ball Arena events, with city dining all around, including our own Woodie Fisher Kitchen and Bar: the oldest remaining structure in Denver's iconic Union Station neighborhood. Pay: $17.29/hr plus tips Job Overview Insure all standards are being adhered to within the Corner Office and SRG expectations. Be liaison between servers and management to insure SOP's and SRG standards are being followed. Assist with Server programs and incentive. Responsibilities Full set up and tear down of each service. Lead and guide fellow servers to be the best. Keep station neat and clean while servicing guest per established policies and procedures. Able to work flexible shifts to consist of mornings, afternoons, evenings, weekend and holidays. Set tables in assigned area correctly and uniformly. Follow all opening/closing checklist and on-going side work to insure maximum efficiency. Keep station neat and clean while servicing guest per established policies and procedures. Ability to coach fellow team mates and assist in the moment when manager not present. Break down buffets or other special food service tables and equipment. Assist management team in all areas as a supervisor when manager is not present. Greet and serve guests following guidelines set by the policies/procedures regarding the service of food and beverage. Keep kitchen area & all storage areas clean according to policies set forth by management. Clearly and timely communicate needs and concerns to MOD. Hours: Flexible; scheduled days and times may vary based on need. Complete all set-up and closing duties. Assist guests; act as supervisor when needed in order to facilitate guest needs in the moment. Be vocal in pre shifts and throughout the shifts helping other staff members stay on point, educated and delivering on our brand promise. Qualifications Education/Formal Training High school education or equivalent. Experience One to two years in a related position with this company or other organization(s). Knowledge/Skills Must have basic knowledge of customer service principles, food service function, and restaurant and kitchen operations. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Lifting trays, dish racks, glass racks, etc. 20 -40 lbs. Pushing carts, Queen Marys, hotbox, portable bar 50 -100 lbs. Carrying trays, dish racks, glass racks, etc using both hands at 20 -40 lbs. Must have manual coordination to punch buttons, grasp items in hand, and to balance and carry trays loaded with food and beverages. Bending/kneeling: Ability to bend to lower level cabinets and lift trays. Mobility: Maneuver in narrow areas and between seated guests. Continuous standing required to service guest functions; 100% of the time scheduled. Climbing approximately 12 steps 20% of 8 hours. No driving required. Must have moderate comprehension and literacy to read use records and all special requests. Must have ability to perform multiple tasks at one time, must be able to follow verbal and written instruction, and be able to communicate both verbally and in writing. Must be highly organized and able to pay attention to sound and sight details in crowded and noisy situations, particularly when handling multiple tasks. Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations. Environment Physically strenuous: prolonged standing, walking, lifting and carrying throughout entire shift in 95% indoor environment. Going in the freezer temperatures can be -10 degrees. ID: 2026-32109 Position Type: Regular Full-Time Property: HGI Denver Union Station Outlet: Woodie Fisher Category: Restaurant Operations Min: USD $17.29/Hr. Tipped Position: Yes Address: 1999 Chestnut Pl City: Denver State: Colorado EOE Protected Veterans/Disability

Position Overview Hooters Kitchen Staff Members play a key role in delivering consistent, high-quality food while ensuring safety, sanitation, and picture-perfect presentation. This fast-paced role requires teamwork, professionalism, and a positive attitude. Responsibilities: Prepare and cook menu items per Hooters recipes and standards Maintain food safety, cleanliness, and organization Communicate effectively with team members and management Support kitchen setup, breakdown, and daily tasks Qualifications: Knowledge of safe food handling practices Ability to work in a fast-paced, team-oriented environment Attention to detail and time management skills Basic knife handling and math skills Positive attitude and willingness to learn Equal Opportunity Employer Hooters is committed to providing equal employment opportunities to all applicants. We make pay decisions based on lawful factors such as experience, training, and job performance, and do not discriminate based on any protected status. Application Window This is a continuous posting for ongoing hiring needs, and applications are accepted year-round. How to Apply Submit your application online using the "Apply" button on this posting. Compensation: $16.50 - $21.50 per hour, depending on experience, training, and skills. Benefits (eligibility requirements apply) • Paid Sick Time - Provided in accordance with Colorado's Healthy Families and Workplaces Act (HFWA), • Paid Vacation - Available after 12 months, accrued based on hours worked, • Medical Insurance - Partial employer-paid coverage for eligible employees after 12 months of employment and meeting minimum hours requirements, • 401(k) Plan - Available based on eligibility requirements, • Health Savings Account - Available only to employees who enroll in a qualifying high-deductible health plan option This employer participates in E-Verify

Job DescriptionDescription: The Food Service Designer is responsible for preparing detailed technical drawings, layouts, and design documentation for commercial foodservice facilities, including restaurants, hotels, healthcare facilities, schools, and institutional kitchens. This role collaborates with contract sales, territory sales, owners, operators, architects, engineers, equipment suppliers, general contractors and project managers to develop accurate plans that support efficient kitchen operations and comply with applicable codes, standards, and client requirements. The ideal individual will be personable, outgoing, detail-oriented, and an independent worker. A strong background in Revit, BIM, and Bluebeam is highly sought after. Background in Revit, BIM, and Bluebeam is highly sought after. Key Responsibilities • Produce detailed food service equipment plans, kitchen layouts, utility drawings, and installation documents using CAD software., • Proficient in AutoCAD, KCL, Adobe, Microsoft Office applications and email., • May be versed in other design programs: Sketch-up, Photoshop, etc., • Demonstrated ability with Microsoft Office programs (especially PowerPoint design), • Experience with G-Suite applications (e.g., Gmail, Google Drive, Google Slides, etc.), • Confer with sales staff and customers to determine needs., • Space Programming and Planning – develop kitchen, seating, and restroom layouts following building, ADA, and health codes., • Develop custom stainless designs and details., • Review details of spec sheets & shop drawings for utility information., • Assist with reviewing shop drawings., • Verbal and written communication with architects, engineers, vendors, and customers., • Internal and customer meetings to review plans and changes., • Prioritizing workload., • Stay current with kitchen product knowledge through Rep Meetings and Presentations., • Track billable and non-billable hours., • Periodically archive electronic and hard-copy files., • Answer customer questions regarding sizes of troughs, custom tables, etc., • Participate in project coordination meetings with consultants, contractors, and clients., • Conduct site visits and field measurements as required.Requirements: Required Qualifications • Degree/Certification in Design and or CAD Drafter or equivalent work experience, • Ability to work well independently or cross-functionally with a diverse team in a way that supports and builds company culture, while aiding in the success of the team., • Proficiency in AutoCAD; experience with Revit or BIM software preferred., • Knowledge of commercial kitchen and foodservice equipment layouts., • Strong understanding of construction drawings and drafting standards., • Ability to interpret architectural and engineering documents., • Excellent attention to detail and organizational skills., • Strong communication and teamwork abilities., • Ability to manage multiple projects and meet deadlines. Preferred Qualifications • Experience in foodservice consulting, commercial kitchen design, restaurant development, or hospitality projects., • Familiarity with industry standards such as NSF requirements and foodservice design best practices., • Knowledge of MEP (Mechanical, Electrical, and Plumbing) coordination., • Preferred experience with VR or rendering programs such as Twin Motion, • Experience with 3D modeling and BIM coordination. Technical Skills • AutoCAD, • Revit/BIM software, • Microsoft Office Suite, • Bluebeam Revu, • Construction documentation, • Equipment scheduling and specification review, • Space planning and layout development Physical Demands and Work Environment Work Environment: Generally indoor work environment with variable conditions. Physical Requirements • Ability to sit and work at a computer for extended periods., • Occasionally stand, stoop, bend, and kneel., • Ability to visit construction sites and existing facilities as needed., • Occasional travel may be required. Performance Expectations • Produce accurate and complete drawing packages., • Maintain project schedules and drafting deadlines., • Minimize drawing errors and revisions caused by coordination issues., • Support successful project execution from concept through installation., • Maintain compliance with applicable codes and client standards. Bargreen Ellingson is an Equal Opportunity Employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status. Benefits Include: Retirement: 401k match, medical, dental, vision with generous employer paid premium portion for employee, vacation accrual. Other voluntary benefits also available. Starting Pay Range DOE: $26-$31 per hour.

Job DescriptionBenefits: • Employee Meal while on shift, • 401(k), • Competitive salary, • Dental insurance, • Health insurance, • Opportunity for advancement, • Paid time off, • Training & development, • Vision insurance Overview: Responsible with the General Manager for the smooth, short, and long-term operations of all business operations relating to the respective restaurant location you are responsible for. Passion and pride in everything that you do with a positive attitude and teamwork. Each day improving and never satisfied. Manages, trains, and assures quality, service, cleanliness, and teamwork. Additional responsibilities include oversight of daily scheduling, cash controls, opening and closing, and managing direct reports and all other staff as required. Cross-functional with timely and hospitable communications with all other staff members in both the back of the house and front of the house. Reports to: General Manager; works a minimum of 45-55 hours per week 5 days per week. 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.

Job DescriptionBenefits Offered | Wage Information • Paid Time Off!, • Quarterly Bonus Program!, • Health, Vision, Dental, and Disability Insurance!, • 401(k) matching program for eligible employees!, • FREE Delicious Meals!, • Flexible Schedule!, • Great Environment!, • Career Path to Ownership!, • No late nights, no early mornings! Management Positions are Full Time only. Responsibilities: • Reviewing your stores P&L, assisting in scheduling, and following the GMs direction to reach cost goals, • Mastering menu and product knowledge, • Serving guests, making meaningful connections with them, • Being responsible for the restaurant and the team working, • Setting the tone for the shift, and giving clear, calm directions to your staff about their duties, • Supervising and mentoring your staff members and managing quality crew development, motivation, training and evaluations, • Supporting or working stations when needed (kitchen included), • Assist the GM in interviewing, onboarding, and training new employees, • Following proper cash handling and payment procedures, • Maintaining Health Department Standards throughout each shift, • Following proper Alcohol Handling policies and procedures, • Proper food handling and storage of food products, • Maintaining proper hygiene, uniform, and appearanceQualifications:, • Must be 21 years of age, • Minimum of 1-3 years management experience, • Prior knowledge of Profit and Loss statements preferred, • Working knowledge of Google Suite and computer literacy, • Strong work ethic, desire to exceed guests expectations, and a real passion for fresh food, • Ability to thrive in a fast-paced environment, • Looking for the chance to lead a team, • Enjoy the challenge of setting goals and hitting them, • Leadership, customer service, and communication skills, • Ability to train, retain, and motivate quality employees, • Motivated, self-initiated and team-oriented, • Strong time management and organization skills, • Must obtain a Food Managers certification shortly after beginning employmentAll Employees Must:, • Understand and abide by all company standards and policies (provided in your handbook), • Obtain a Food Managers certification shortly after beginning employmentYour Working Conditions/ Hours: A typical work day at Tazikis may look like: • Morning shift - 7am - 4pm*, • Mid shift - 10am - 8pm*, • Evenings - 3pm - 10pm*, • Weekends - when applicable, • Holidays - when applicable (always CLOSED Thanksgiving & Christmas!)*Hours will vary by store. You may work in a typical restaurant kitchen environment which includes but is not limited to using equipment such as a flattop and char grill, oven, slicer, mixer and food processor. Your Physical Requirements: (with or without reasonable accommodation) • Walking/standing for extended periods, • Reaching, • Bending, • Lifting/carrying up to 30 pounds, • Wiping, • Twisting, • CookingTazikis is an Equal Opportunity Employer Company Overview Taziki's Caf is a fast-casual restaurant brand with more than 90 locations in 17 states. Our menu is Mediterranean-inspired with a Southern flair, and our mission is to create an environment that combines modern Mediterranean fare with meaningful human connection. We are a family of big-hearted foodies committed to making an impact in our communities!

Job DescriptionDescription: THE COMPANY Cogir Senior Living, based in Scottsdale, Arizona, proudly oversees a network of senior living communities spanning 11 states nationwide. As a trusted leader in senior housing, we are dedicated to growth while maintaining our commitment to exceptional care for our residents and a supportive, growth-focused environment for our team members. At Cogir, our culture is rooted in the core values of human focus, creativity, and excellence, which inspire us to continuously improve and achieve excellence in all we do. Join us in our mission to enrich the lives of our residents while building a meaningful and fulfilling career! WHAT WE OFFER • Health, Dental, Vision, and Life Insurance., • 401K with company match., • Paid Vacation, Holidays, and Sick Leave., • Employee Assistance Program,, • Generous Employee Referral Program and more. POSITION SUMMARY The Director of Culinary Experience (Executive Chef) oversees the community's dining services operations and our residents' dining experience. This includes, but is not limited to, food procurement, preparation, and service; menu development; financial management of food, supplies, and labor budgets; hiring, training, and managing dining services team members; inventory control and regulatory compliance. If you seek a highly rewarding career where you can make a difference every day and you're driven by excellence and passion for serving others, then look no further and apply today! KEY RESPONSIBILITIES • Responsible for the day-to-day operations and staffing of the community kitchen and dining venues., • Manages and supervises all culinary services staff (BOH and FOH), including scheduling, assignment, direction, performance review, hiring, and corrective action consistent with company policy., • Menu planning and executing meal preparation and events, assisting staff with back and front-of-the-house operations as needed., • Maintain inventory control of food, beverages, supplies, and equipment., • Ensure that all food is prepared, stored, and served according to company standards and with state and/or local health code requirements., • Understand and maintain monthly and annual budgets for the culinary services department, including producing written documentation of monthly food, supplies, and labor spending., • Collaborate with staff and residents to plan and develop recipes and menus tailored to residents' preferences and monthly budgets., • Ensure resident and family member satisfaction is maintained., • Responsible for planning, preparing, and executing special events and themed meals.Requirements: CANDIDATE QUALIFICATIONS Education and certifications: • A Culinary degree is preferred, or a combination of education and experience is required. Experience, Competencies, and Skills: • At least 5 years of hands-on experience in food preparation., • At least 3 years of progressive management experience as an Executive Chef with an understanding of front-of-the-house operations and service., • Serve Safe Manager (Food Handler Certification) with an understanding of kitchen sanitation and food codes., • Experience with restaurant openings is a plus., • Experience with special events and banquets is a plus., • Successful history of building teams and meeting financial goals., • Creativity and experience in menu development., • Previous experience working in Independent Living (IL), Assisted Living (AL), Memory Care (MC), Senior Living, or hotel experience is a plus!, • Outstanding communication skills and the ability to motivate., • Compassion for our residents and a strong passion for excellence.

Job Description At Call Your Mother we believe that great food is made even better with amazing service and having fun together. CYM is a neighborhood bagel shop and deli with locations in the DMV area, Colorado, Chicago, and Philadelphia on the way! We're looking for new team members with positive attitudes and an eagerness to learn who are as excited about good food & GOOD VIBES. We’re hiring a General Manager in Denver! At CYM we consider our GMs to be the CEO of their shop. The General Manager oversees kitchen operations, front-of-house service, the continued development and growth of your team, and the overall profitability of your shop. The GM is always guest-, food-, and team-focused while being a quick thinker front-of-house lover, a skilled communicator, and a motivator. As a GM, you’ll be an enthusiastic leader for your team, lead by example, and hold yourself and all team members accountable for their performance and product output through our CYM Values (“VIBES”). We're looking for a General Manager that is comfortable working at multiple locations in the Denver area. A day in the life of a CYM GM: • Overseeing daily operations of your shop - from preparing the shop to open, executing service, to closing; all at the highest level, • Proactively solving any problems that arise at the shop and taking initiative to keep the shop running at its best, most efficient capacity always, • Manage and lead (if applicable), supervisors, and team members to ensure the best service is provided to our guests with CYM VIBES in mind, • Work with supervisors to create a positive, efficient work environment for the whole team, • Supporting Call Your Mother’s high operational standards by continuing to hold yourself and your team members to the provided checklists, recipe specs, and other standardized tools, • Manage maintenance and upkeep of all equipment and the shop’s surroundings -- trash pickups, linens, deep cleaning, and/or storage organization, • Continued focus on all ServeSafe food safety standards and commitment to shop safety, • Oversee food and beverage management, including inventory, ordering, and budget with regard to food, beverage, and labor goals, • Recruiting, hiring, training, and conducting a performance evaluation of team members, • Scheduling so that each shift and position is covered to its best ability. If there is an issue (callouts, emergency), the manager is on-call to solve it in the best interest of the shop, • Working in the shop 5 days a week, must be available to work weekends., • Must have transportation to travel between multiple CYM locations in Denver.Company Core Values & Expectations:, • Vibrant – You are abundantly happy, fun, passionate, playful, and kind, • Integrity – You are honest, caring, real, and always strive to do the right thing and take pride in what you do, • Belonging – You will work as a team to make people feel welcome, • Energy – You are active, proactive, and work hard to make things happen, • Seize the Moment – You make the most of every guest opportunity by saying yes and by trying new things, and by being originalAs a CYM team member, you’ll make an impact by:, • Creating extraordinary moments for guests, • Contributing to our business with your ideas and feedback, • Supporting and lifting up our communities and neighborhoods, • Mentoring and developing your staff, • Being yourself and making genuine relationships with other team members and guestsYou’ll be a great addition to the CYM team if you:, • Have 1-2 years of experience in a restaurant management role, • Have a good understanding of P&L, COGS, decision making, process improvement, labor/scheduling, training & team development, food quality standards, • Have ServeSafe Manager’s Food Safety Certification, • Can coordinate multiple tasks such as food and labor costs while maintaining required standards of operation in daily shop activities, • Are hospitality-oriented and hold a passion for the guest experience, • Believe in a hands-on managing style and be willing to lead by example, • Take initiative, you’re proactive and can think of the big picture, • Have a high-energy, positive can-do attitude that thrives in a fast-paced environment, • Treat others with kindness and respect, • Are a team player and always willing to help others, • Work calmly and effectively under pressure; seek to solve problems, • Communicate clearly and efficiently, Proven coaching and leadership skills for a diverse staff, • Can work flexible shifts and schedules, inclusive of weekends and holidays. You’ll love working at CYM because:, • Starting salary: $70,000 and a 20% bonus opportunity, • Exciting opportunities for growth and development! With CYM’s continued expansion, this role offers a strong foundation to grow your leadership skills and take the next step in your career., • Great people, real support, and incredible VIBES. We’re focused on a positive, people-first culture where everyone feels they belong and they’re supported. You’ll find a team that’s welcoming, celebrates wins together, and most importantly, keeps things fun every day!, • Great benefits (our team agrees!) Health, dental, and vision insurance (for full-time staff averaging 30+ hours/week), 4% employer match 401k, paid vacation, and paid parental leave, Employee Assistance Program, free Call Your Mother staff meals, free fitness and wellness classes, free English/Spanish classes and DuoLingo reimbursement, team building activities, and more., • Never work nights! We open early, wrap up early, and make space for real work-life balance. Our morning and afternoon hours mean you’ll have your nights free to live your life and prioritize what matters most.We provide equal opportunities to everyone who works for us and every applicant. We consider applicants for all positions without regard to sex or gender, gender identity, gender expression, age, race, religious creed, color, national origin, ancestry, pregnancy, physical or mental disability, medical condition, genetic information, marital status, sexual orientation, military or veteran status, or any other legally protected status. We enthusiastically celebrate the diversity of our team and believe that talent, passion, and experience are the only relevant criteria for considering new team members. Powered by JazzHR aTs7tuB91A

Job DescriptionDescription: Job Title: Assistant General Manager Department: Operations Reports to: General Manager About US: We’re a fun-loving, quirky, crazy-hardworking (sometimes just crazy) big family. You could say we’re only serious about two things – serving great food and taking care of people. We love what we do and are looking for a leader who will uphold our culture and drive store performance. About YOU: You thrive in a fast paced, upbeat environment and are a natural motivator. You foster teamwork and genuine connection and seeing each team member grow feels like the ultimate reward. You’re diligent, reliable, and aligned with our core beliefs around teamwork, inclusivity, respect, passion and FUN! The Job Stuff: The Assistant General Manager is responsible for assisting and supporting the General Manager in managing the daily operations of the restaurant, including the selection, development and performance management of employees. In addition, they oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience. The Assistant Manager reports to the General Manager. Responsibilities: • Conduct orientation explain the MAD Greens Philosophy and oversee the training of new employees., • Assist in developing employees by providing ongoing feedback and establishing performance expectations., • Ensure that proper security procedures are in place to protect employees, guests and company assets., • Provide direction to employees regarding operational and procedural issues., • Interview hourly employees. support hiring, supervision, development and assist in termination process if applicable, • Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured., • Supports and assists General Manager in running shifts which include daily decision making, scheduling, planning while upholding standards, product quality and cleanliness., • Investigate and resolve complaints concerning food quality and service as needed., • Prepare schedules and ensure that the restaurant is staffed for all shifts., • Help drive positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests., • Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances., • Responsible for ensuring consistent high quality of food preparation and service., • Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards., • Supervise portion control and quantities of preparation to minimize waste., • Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies., • Assist General Manager with weekly and bi-weekly tasks such as payroll and inventory. Requirements: Requirements: • Self-discipline, initiative, leadership ability and outgoing., • Pleasant, polite manner and a neat and clean appearance., • Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards., • Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems., • Must possess good communication skills for dealing with diverse staff., • Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities., • Ability to determine applicability of experience and qualifications of job applicants., • Good attention to detail and good organization skills.

Job DescriptionBenefits Offered | Wage Information • Paid Time Off!, • Quarterly Bonus Program!, • Health, Vision, Dental, and Disability Insurance!, • 401(k) matching program for eligible employees!, • FREE Delicious Meals!, • Flexible Schedule!, • Great Environment!, • Career Path to Ownership!, • No late nights, no early mornings!Job Summary Management Positions are Full Time only. In addition to an application, you must fill out the survey linked below in order to be eligible for an interview. https://go.cultureindex.com/p/5GFWjcKaNweOBi Responsibilities: • Analyzing your stores P&L and deciding a path to reach your cost goals, • Writing a weekly staff schedule to achieve both people development and labor cost goals, • Setting the tone for the shift and giving clear, calm directions to your staff about their goals and duties, • Supervising and mentoring your staff members and managing quality crew development, motivation, training, and evaluations, • Being an expert in Food Safety, • Mastering menu and product knowledge, • Preparing catering orders with your team, • Supporting or working stations when needed (kitchen included), • Ordering products, supplies, and produce, • Screening, interviewing, and onboarding hourly employees, • Proper cash handling and payment procedures, • Serving guests, making meaningful connections with them, • Maintaining Health Department Standards throughout each shift, • Following proper Alcohol Handling policies and procedures, • Ensuring proper food handling and storage of food products, • Maintaining proper hygiene, uniform, and appearanceQualifications:, • Must be 21 years of age, • Minimum of 3 years of upper management experience, • Strong work ethic, desire to exceed guests expectations, and a real passion for fresh food, • Ability to thrive in a fast-paced environment, • Looking for the chance to build, develop, and mentor a team, • Enjoy the challenge of setting goals and hitting them, • Sufficient experience and knowledge of restaurant Profit and Loss statements, • Working knowledge of Google Suite and computer literacy, • Excellent leadership, customer service, and communication skills, • Ability to recruit, train, retain, and motivate quality employees, • Motivated, self-initiated, and team oriented, • Strong time management and organization skills, • Demonstrate sound decision-making and problem-solving skills, • Must have or obtain a Food Managers certification shortly after beginning employment All Employees Must:, • Understand and abide by all company standards and policies (provided in your handbook), • Obtain a Food Managers certification shortly after beginning employment Your Working Conditions / Hours: A typical work day at Tazikis may look like: • Morning shift - 7am - 4pm, • Mid shift - 10am to 8pm, • Evenings - 3pm - 10pm, • Weekends - when applicable, • Holidays - when applicable (always CLOSED Thanksgiving & Christmas!)*Hours will vary by store. You may work in a typical restaurant kitchen environment which includes but is not limited to using equipment such as a flattop and char grill, oven, slicer, mixer and food processor. Your Physical Requirements: (with or without a reasonable accommodation) • Walking/standing for extended periods, • Reaching, • Bending, • Lifting/carrying up to 30 pounds, • Wiping, • Twisting, • CookingTazikis is an Equal Opportunity Employer Company Overview Taziki's Caf is a fast-casual restaurant brand with more than 90 locations in 17 states. Our menu is Mediterranean-inspired with a Southern flair, and our mission is to create an environment that combines modern Mediterranean fare with meaningful human connection. We are a family of big-hearted foodies committed to making an impact in our communities!

Job Description Location: Denver, CO Compensation: $70,000 – $80,000 annually Schedule: Full-time, flexible availability required (nights, weekends, holidays) Type: Leadership / Hourly-Exempt Culinary Position About the Opportunity We are seeking a highly skilled Sous Chef to join a refined, chef-driven steak and seafood concept in the Denver Tech Center. This is a hands-on culinary leadership role in a high-expectation, upscale dining environment where consistency, execution, and attention to detail are critical to the guest experience. The Sous Chef will work closely with the Executive Chef to lead daily kitchen operations, uphold elevated culinary standards, and ensure smooth, efficient service in a high-volume, quality-focused setting. What You’ll Do • Lead and supervise kitchen team members during service, • Ensure consistent execution of all menu items to exact specifications, • Maintain high standards of food quality, presentation, and timing, • Assist with ordering, inventory control, and product management, • Support food and labor cost control initiatives, • Train, coach, and develop line cooks and prep staff, • Enforce sanitation, safety, and kitchen organization standards (ServSafe compliance), • Assist with menu execution, specials, and seasonal updates, • Partner with leadership to maintain a positive, high-performance kitchen culture What We’re Looking For • 3+ years of progressive kitchen leadership experience (Sous Chef or strong Senior Line Cook ready to step up), • Strong background in steakhouse, seafood, or upscale scratch kitchen environments, • Proven ability to run a smooth, high-volume service, • Solid understanding of food cost, inventory, and BOH operations, • Strong leadership presence with the ability to coach and hold standards, • Hands-on, reliable, and execution-focused culinary professional, • Experience working with premium proteins and high-quality ingredients preferred, • Culinary degree or formal training is a plus, not required Ideal Candidate Profile The ideal candidate is a confident, hands-on kitchen leader who thrives in a fast-paced upscale environment. This individual is detail-oriented, calm under pressure, and passionate about delivering consistently excellent food while supporting and developing a strong BOH team. What’s Offered • Competitive salary: $70K–$80K, • Opportunity to work in an elevated, chef-driven concept, • Strong leadership structure and growth potential, • Stable, well-established restaurant environment, • Opportunity to work with premium ingredients and refined culinary programs If you are a motivated culinary professional ready to take the next step in an upscale, high-performance kitchen, we encourage you to apply. Company DescriptionThe Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed.The Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed.

Job DescriptionOLIVE & FINCH COLLECTIVE Job Description – Facilities & Supply Chain Manager (DEN Airport) Job Title: Facilities & Supply Chain Manager – DEN Airport Reports to: Director of Operations Employment Type: Full-Time / Exempt Eligible for Tips: No Security Clearance: Must pass a federal background check and fingerprinting to obtain a Denver International Airport (DEN) security badge. 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 now includes restaurants, neighborhood cafés, 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 Facilities & Supply Chain Manager at Denver International Airport (DEN) operates with a high level of autonomy to oversee the logistics network, internal grab-and-go market inventory, and physical equipment upkeep for our airport outlets. This critical leadership role acts as the operational backbone of our airport marketplace footprint. Rather than managing broad food and beverage purchasing for the full-service restaurants (which is handled directly by the Restaurant General Managers), this role focuses specifically on managing inventory flow, par levels, and ordering for our retail grab-and-go items sourced from our internal commissary kitchen and select external vendors. Additionally, this role executes hands-on preventative maintenance (PM) and troubleshooting on market equipment, and directly leads, schedules, and motivates a dedicated team of porters/utility workers to keep all markets, kiosks, and coffee shops continuously stocked and fully operational. Key Responsibilities1. Grab-and-Go Supply Chain & Inventory Controls • Targeted Inventory Management: Coordinate the ordering, procurement, and fulfillment of all internal grab-and-go and market retail items, sourcing primarily from our internal commissary kitchen and approved third-party vendors., • Restaurant Boundary: Maintain clear communication with Restaurant General Managers, who independently manage and purchase their own location-specific food and beverage inventories., • Par Level Optimization: Monitor and maintain precise, dynamic par levels for all grab-and-go markets and automated kiosks using Restaurant365 (R365), adjusting based on passenger volume and data trends., • Requisition Systems: Implement, monitor, and enforce a structured internal requisition system to track product movement between central airport storage spaces and various retail outlets., • Audit & Accuracy: Conduct routine, thorough physical inventory counts of market items to verify data accuracy, eliminate variances, and actively minimize waste and shrinkage., • Delivery Logistics: Coordinate and schedule incoming commissary and vendor deliveries to the airport, ensuring strict adherence to DEN security, dock, and time constraints. 1. Facilities & Equipment Maintenance • Equipment Troubleshooting: Act as the first line of defense for technical issues; independently diagnose, triage, and troubleshoot market equipment (coolers, grab-and-go displays, registers, coffee machines, etc.)., • Preventative Maintenance (PM): Schedule and execute routine preventative maintenance protocols to maximize equipment uptime and prevent operational disruptions., • Vendor & Escort Management: Autonomously coordinate with specialized external repair technicians when issues require advanced fixes. Manage service dispatches and provide the mandatory security escorts through secure airport zones. 1. Utility Team Leadership • Direct Supervision: Oversee, train, and manage the team of utility workers responsible for transporting goods from airport receiving docks to various outlets., • Stocking & Execution: Ensure the utility team systematically and safely restocks grab-and-go markets, kiosks, and specialty coffee shops according to visual and food safety standards., • Safety & Accountability: Train the utility team on safe lifting techniques, proper equipment handling, and FIFO (First In, First Out) rotation protocols. Qualifications • Airport Badging: Must be able to successfully pass the required federal background screening and fingerprinting process mandated by Denver International Airport to secure and maintain an airport badge., • Experience: Minimum of 2–3 years of experience in supply chain logistics, inventory management, or facilities/operations coordination-ideally within a high-volume airport, hotel, or multi-unit hospitality group., • Technical & Maintenance Aptitude: Comfortable working with tools, performing basic mechanical/electrical troubleshooting, and managing third-party maintenance contractors., • Software Proficiency: Hands-on experience working with Restaurant365 (R365) or equivalent inventory/purchasing enterprise software is highly preferred., • Leadership Skills: Proven ability to autonomously manage, schedule, and motivate a team of porters, utility workers, or support staff., • Availability: Flexible schedule required, including early mornings, weekends, and occasional holidays to oversee critical delivery windows and handle equipment emergencies. Physical Requirements • This position involves both office administration and heavy hands-on operational oversight across various airport concourses., • Must be able to stand, walk long distances across airport terminals, and work in varied environments (walk-in coolers, dry storage, loading docks)., • Must be able to bend, reach, and safely lift up to 50 lbs on occasion to assist the team during high-volume delivery windows or maintenance tasks. Compensation & Benefits • Salary: Competitive base salary 70k - 80k based on experience., • Health Benefits: Comprehensive Medical, Dental, and Vision insurance plans., • Paid Time Off: Generous Paid Time Off (PTO) and accrued Sick Time., • Retirement: Company-funded retirement plan to help secure your financial future., • Perks: Generous meal discounts, flexible scheduling, and opportunities for advancement within a rapidly growing company. Olive & Finch Collective is an Equal Opportunity Employer. Employment with Olive & Finch is at-will, meaning either the employee or the company may terminate employment at any time, with or without notice or cause. This job description is not an employment contract and may be updated as business needs evolve.

Job Description Gana-A'Yoo Services Corporation, GSC, is renowned for excellence in delivery, performance and customer satisfaction with a focus on Food Service, Janitorial Services and Administrative Services. GSC supports the National Science Foundation managed United States Antarctic Program as part of the Antarctic Support Contract (ASC) and we are currently seeking a Sous Chef at Palmer Station. As a Sous Chef your job responsibilities include- Supervise, train and work with Production Cooks to produce high quality, large volume meals including breakfast, lunch, and dinner, desserts, breads, and pastries; maintain clean and sanitary work areas, equipment and tools in a professional manner; assist Food Service Supervisor (FSS) and others as necessary. TITLE: Sous Chef SEASON: Austral Summer (Summer 2026-2027) LOCATION: Palmer Station, Antarctica SECTOR/DEPT: Gana-A'Yoo Services Corporation (GSC) Antarctica SALARY: $905 - $1,008 per week ESSENTIAL DUTIES AND RESPONSIBILITIES: • Responsible for preparation of all items on a 35-day menu cycle, (or variations thereof), holiday menu items and food required for special occasions., • Communicates and coordinate with other Sous Chefs and/or Food Service Coordinator daily for utilization of leftovers, production information and timely usage of fresh produce., • Responsible for tasting, flavor adjustments and presentation of foods, • Educates staff on and monitor proper cooking techniques and holding temperatures of food., • Confers with Food Service Coordinator daily on production schedule and weekly during menu planning meetings, • Conducts daily production meetings with Production Cook to give an overview of the day's menu and assign tasks for production and service., • Responsible for coordinating, monitoring and expediting batch cooking methods before and during services, • Produces baked items as scheduled., • Supports deli operations, and flight meals; and provide baked items for specialty functions., • Educated on and monitors proper baking techniques, presentation of products and appropriate oven temperatures., • Anticipates need for and oversee preparation of alternate menu items if the population's consumption exceeds production of a primary menu item., • Able to cook in a setting that is open/displayed to the customers, • Able to follow standardized recipes, as well as develop high-volume recipes as needed., • Agrees with and adheres to the Standard Operating Procedures and tasking responsibilities of the food services department., • Displays strong leadership, communication and organizational skills in a supervisory capacity; must be self-motivated and have the ability to motivate others in challenging and atypical working environments., • Able to develop a cohesive team unit from a diverse population, • Able to maintain flexibility and a positive attitude in a dynamic, fast-paced environment, • Coordinates with Food Service Coordinator on proper thawing procedures: selected products, quantities, and timing, • Responsible for all aspects of safety and sanitation in the kitchen, including proper instruction and monitoring of equipment usage and safety procedures, timely cleaning of all equipment and proper organization of dry storage and refrigerated areas., • Responsible for proper labeling and dating of food, and efficient utilization of leftovers, • Places weekly food order with Food Service Coordinator for menu items produced on that shift; place specialty bread orders with Baker in a timely manner., • Records quantities of all food items prepared, served and discarded as required by the Food Service Coordinator, in accordance with approved waste management guidelines., • Honors requests for late arrivals via plated food held in warmers or by keeping the service line open., • Coordinates with Stewards to ensure timely transfer and scraping of dirty pots to pot-washing area., • Performs duties in support of Operations Division metrics. Train and orient subordinate employees on performance, documentation and activities that effect the achievement Operations Division metrics., • Performs duties in support of Operations Division metrics. Train and orient subordinate employees on performance, documentation and activities that effect the achievement Operations Division metrics., • Adequately and honestly track all date related to metrics., • Supports the achievement of ASC metrics, whether metrics can be directly or indirectly, effected by this position's activities., • Complies with all ASC Environmental Health & Safety, and Quality Assurance, requirements and goals. Provide documentation to these divisions as necessary to ensure adequate and legal documentation., • Provides direct support, using staff resources if necessary, to the achievement of all metrics related to ASC, • Responsible for implementing and maintaining a safe workplace program and ensuring that safety is the highest priority in the workplace., • Able to stand up to 12 hours, • Able to lift up to the safety regulation minimum from the floor to a table or cart in a safe manner, • Performs other duties as required Physical Qualifications: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential function 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 move around the facility 75% or more of the time. The employee is occasionally required to remain in a stationary position for at least 50% of the time. The employee frequently is required to maneuver self to be able to reach product and/or materials needed for task. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, occasionally lift and/or move up to 50 pounds. The employee is on occasion required to determine quality of flavor, appearance, and texture of product. The employee must be able to perceive oral and written instructions in the form of text, writing, graphs, charts, and/or video, and other forms of communication. Must have capacity for exposure to long hours, days, and weeks away from home. EDUCATION: • High School education or GED., • Graduate of a culinary arts or apprenticeship program to provide production of broad range menus required., • Three years additional supervisory experience in a high volume food service capacity accepted in lieu of a degree. CERTIFICATIONS AND/OR LICENSING REQUIREMENTS: • Current ServSafe Food Handler certificate must be obtained prior to deployment to Antarctica., • Valid driver's license, • Valid U.S. Passport EXPERIENCE: • Minimum of two years Sous Chef/food service management experience, • Previous experience with Food Services in Antarctica may be accepted in lieu of minimum experience. OTHER: • US citizenship or permanent residency required. Gana-A'Yoo, Limited (GYL), an Alaska Native Corporation, offers services with ongoing contracts in many facility types, such as, military training facilities, emergency management centers and temporary field sites. GYL in partnership with ESS Support Services, a Division of Compass Group, will provide operational management support. ESS Support Services is the market leader in providing remote camp and catering services to clients, wherever their location, no matter how extreme the environment may be. Services extend across North America and include such diverse facilities as drilling, mining, construction, pipeline and logging camps, offshore, governmental agencies and others. Payroll and benefits are supported by Compass Group. We are committed to ensuring that our online application process provides an equal employment opportunity to all job seekers. If you require assistance in the application process, please contact us at: GYLOpportunities@usap.gov We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability, veteran status, or any other protected status. EEO is the Law poster.