Kitchen staff jobs in Aurora, Colorado - Page 2Create job alerts

We are recruiting for a mission-driven Retail Supervisor - Food and Nutrition Services to join our team! We're with you for life's journey. At Denver Health, purpose isn't just something we believe in-it's something we live every day, for life's journey. Our Values Respect | Belonging | Accountability | Transparency Department Food Services Job Summary Supervises Retail, Catering, Vending and Administrative Support staff in the department and performs routine duties related to the retail and catering operations. Responsible for modeling exceptional customer service for all internal and external customers. Respond to and manage customer complaints, concerns and suggestions for improvement. Provide timely service recovery for any meal errors or customer services concerns. Monitors cash flow, makes cash deposits and handles payroll. Performs Performance Improvement audits as requested to ensure compliance to regulatory and quality standards. Compiles and maintains records of food use and expenditures. Follows and implements HACCP guidelines. Complies with regulatory agency requirements. Supervises the Retail Food Services Operations and day-to-day activities of employees. General cleaning and stocking as assigned. Essential Functions: • Provide excellent customer service to customers, visitors, and employees. (10%), • Offer assistance to customers needing help, including but not limited to serving, carrying tray, filling beverages, and escorting to cash register and table. (10%), • Use AIDET in all customer interactions. (10%), • Learn customers' preferred names and use in conversation. (10%), • Promotes positive interpersonal relationships with fellow employees, customers, and visitors. (10%), • Treats everyone with courtesy, dignity, empathy and respect; consistently models courteous and respectful verbal and non-verbal communications. (10%), • Assist customers in making meal selections, ordering and suggestive selling appropriate add-on items. (10%), • Organizes, directs, and coordinates functions and activities in the food service department to ensure regulatory compliance. (10%), • Plans, schedules, coordinate, and assign work and establish goals and priorities for employees. (10%), • Monitors the preparation and serving of food and beverages for retail, catering, vending and Starbucks and prepares as required. (10%), • Prepares food according to recipes, menus, special dietary or nutritional restrictions, or number of portions to be served. (0%), • Ensures standards of quality, hygiene, and efficiency are met throughout the food service operation. (0%), • Resolves problems encountered by employees during the course of the assignment. (0%), • Uses a variety of kitchen utensils and equipment including a food processor, meat slicer, mixers, buffalo chopper, and blenders. (0%), • Alerts Manager to problems and needs concerning equipment and supplies. Conducts monthly inventory as required. (0%), • Detects and reports spoiled or unattractive food, defective supplies and equipment or other unusual conditions. (0%), • Maintains and establishes departmental policies, procedures, objections, quality assurance programs and health and safety standards. (0%), • Ensures that necessary sanitary levels are maintained throughout the food preparation process, and that all foods prepared meet existing standards for quality, freshness, taste, and appearance. (0%), • Ensures overall department cleanliness, including sweeping, mopping, trash and cardboard removal, floor drains, washing and sanitizing dish ware, and compliance with the master cleaning schedule. (0%), • Directs activities of one or more workers who assist in preparing and serving food and beverages. (0%), • Reviews work upon completion for adherence to standards. (0%), • Develops the performance evaluation program for functions within the unit, monitors and document employees' performance, provides ongoing feedback regarding levels of performance and formally evaluates employees in relation to performance. (0%), • Receives formal and informal grievances and conducts preliminary discussions for settlement when necessary. (0%), • Initiates and recommends disciplinary action for employees as necessary. (0%), • Develops and implements initial staff training and ongoing development plans, cross training of employees, specific job-related training and other approaches to provide opportunities for staff flexibility and development. (0%), • Functions as a team player in the department, knowing when to ask for assistance as needed and being willing to assist others when requested. (0%), • Provides coverage as needed at all retail locations, including Outpatient Medical Center (OMC) Cafe (0%), • Attends meetings to coordinate work with other functional areas and resolve problems specifically related to the supervised function including department specific committees and leadership development courses. (0%), • Uses manual and automated methods to prepare regularly scheduled or special reports, and to compile data for reports. (0%), • Manages digital menus to ensure compliance and accuracy of nutritional information. (0%), • Provides clerical and technical support to the Food Services Department. (0%), • Enforces proper cash handling policies and procedures according to standards. (0%), • Exercises independent judgment. (0%) Education: • High School Diploma or GED required Work Experience: • Three years of experience performing food preparation and/or service for an establishment such as an educational, restaurant, hotel, correctional, military, or medical institute required and, • 1-3 years lead experience required Licenses: • ServSafe Food Handle - ANSI - American National Standards Institute required Knowledge, Skills and Abilities: • Knowledge of supervisory theories and methods sufficient to be able to perform a variety of supervisory functions., • Knowledge of food safety techniques and HACCP guidelines., • Knowledge of safety hazards and necessary safety precautions sufficient to be able to establish a safe work environment., • Knowledge of methods and procedures specific to maintaining sanitary food preparation conditions sufficient to be able to direct, coordinate and participate in the preparation of food., • Knowledge of techniques and equipment for preparing food for consumption, including storage/handling techniques., • Knowledge of addition, subtraction, multiplication, division, and fractions sufficient to be able to perform mathematical calculations., • Skill in prioritizing and coordinating activities to ensure effective and efficient completion of the work assignments., • Skill in analyzing and resolving problems related to the work assignment., • Skill in communicating and establishing effective working relationships with other employees, organizations and the public., • Skill in applying the principles of staff development to provide staff training and cross training., • Knowledge and computer skills to access and process information., • Microsoft Systems. Shift Varies (United States of America) Work Type Regular Salary $25.56 - $35.78 / hr Benefits At Denver Health, we take care of the people who take care of our community. Our benefits are built to support your life, your family, and your future - with generous paid time off, fully paid parental leave, exceptional retirement contributions, comprehensive health coverage, and nationally recognized well-being programs. We invest in your growth through tuition assistance, career advancement pathways, and professional development - while also offering meaningful financial advantages through loan forgiveness eligibility and employer contributions. When you join Denver Health, you're joining a mission-driven organization that invests in you. Here is a small list of our benefit programs: * Paid time off starting at 28 days per year, inclusive of vacation, personal/sick, and 7 Holidays * 100% paid parental leave up to 6 weeks * Immediate eligibility for retirement plans with employer contribution up to 9.5% * Generous medical, dental, vision plans in addition to employer paid disability and life insurance. * Comprehensive well-being programs including on-site employee fitness center located on Denver Health main campus and nationally recognized RESTORE Center * Free RTD EcoPass (public transportation) * Childcare discount programs & exclusive perks on large brands, travel, and more * Tuition reimbursement & assistance * Education, coaching, and professional development opportunities through the Workforce Development Center (WFDC) that support internal career growth and advancement pathways * Professional clinical advancement program & shared governance * Public Service Loan Forgiveness (PSLF) eligible employer+ free student loan coaching and assistance navigating the PSLF program * National Health Service Corps (NHCS) and Colorado Health Service Corps (CHSC) eligible employer About Denver Health Denver Health is an integrated, high-quality academic health care system considered a model for the nation that includes a Level I Trauma Center, a 555-bed acute care medical center, Denver's 911 emergency medical response system, 10 family health centers, 19 school-based health centers, Rocky Mountain Poison & Drug Safety, the Public Health Institute at Denver Health, Denver Health Medical Plan and Denver Health Foundation. As Colorado's primary, and essential, safety-net health care system, Denver Health is a mission-driven organization that has provided millions in uncompensated care for the uninsured each year. Located near downtown Denver, Denver Health is just minutes away from many of the cultural and recreational activities Denver has to offer. Denver Health is an equal opportunity employer (EOE). We value the unique ideas, talents and contributions reflective of the needs of our community. All job applicants for safety-sensitive positions must pass a pre-employment drug test, once a conditional offer of employment has been made. Applicants will be considered until the position is filled.

Job Description Are you looking for a job that is both fun and challenging? Sundae (sundaeicecream.com) is looking for the right candidate to join our tight-knit and hardworking production team as we launch our 6th location on 16th street in Downtown Denver! • Total compensation = $20.00-23.00 per hour (includes base + tips), • Full time and Part time positions available (eligible to earn overtime), • Daytime and evening hour availability, • Must have weekend and holiday availability, • Employee benefits: Sick Pay, shift treats, and employee discounts, • Full-time employee benefits: Vacation Pay, Sick Pay, Group Health Plans with employer contribution, • 401K retirement plans with generous employer contribution, • Individualized mentorship and growth opportunities Who are we? Sundae is an established artisan ice cream business with exciting growth opportunities on the horizon and a simple mission- To Share Joy, One Scoop at a Time. We are a friendly face, a familiar product, a welcoming smile, and part of the community. We strive to be “THE place to work” and do so by providing a fun workplace, career advancement, and community involvement. Sundae is the place you want your best friend to work. Who are we looking for? We are searching for a candidate who is: • Detail oriented and organized, • Able to work efficiently in a fast paced environment, • Willing to help wherever needed, • Punctual and able to operate independently, • Committed to following all food safety and sanitation procedures ROLE RESPONSIBILITIES: • Wash wares both by hand or using a commercial dishwashing machine, ensuring correct sanitization methods are used in a hot and humid environment, • Put away all clean dishes and equipment in their proper storage areas so they are easily accessible to other staff, • Keep the dishwashing area clean, organized, and free of clutter, including sweeping and mopping in the event of spills, • Monitor and empty trash and recycling containers throughout the store as needed, • Maintain cleanliness of all dishwashing equipment and supplies, including the dishwashing machine, chemical dispensers, chemical storage & three compartment sinks, • Monitor & address any cleanliness issues in back hallway, loading dock area, dumpsters, or receiving area, • Complete daily shift tasks, such as sweeping and mopping customer & retail areas after business is closed and maintaining employee break areas, • Assist the Retail, Maintenance, and Production departments with larger cleaning tasks, such as walk-in cleaning and equipment deep cleaning, • Support other team members with various kitchen and cleaning duties as directed by a manager. This list is generally descriptive and is not entirely inclusive. You will be joining a dynamic work environment and if you are a great fit for this job then you will thrive in this atmosphere. Requirements • Must be 16 or older, • Organized and efficient, • Weekend, and holiday availability ROLE PHYSICAL REQUIREMENTS: • Move, traverse or remain in a stationary position for up to 8 hours, • Constantly use manual and automatic food service equipment, • Regularly move up to 25 pounds for a distance of 50 feet or more, • Occasionally move up to 50 pounds for a distance of 25 feet or more, • Regularly move up to 200 pounds with assistance (e.g., via hand truck, cart, dolly) for a distance of 100 feet or more, • Frequently retrieve items above shoulder height and/or clean items above shoulder height, • Occasionally ascend/descend ladder to clean or lift items stored above, • Total compensation = $20.00-23.00 per hour (includes base + tips), • Full time and Part time positions available (eligible to earn overtime), • Daytime and evening hour availability, • Must have weekend and holiday availability, • Employee benefits: Sick Pay, shift treats, and employee discounts, • Full-time employee benefits: Vacation Pay, Sick Pay, Group Health Plans with employer contribution, • 401K retirement plans with generous employer contribution, • Individualized mentorship and growth opportunities

Job DescriptionDescription: Job Title: Dishwasher Job Code: 502080 Department: Food & Beverage Reports To: Executive Chef/Sous Chef FLSA: Non-Exempt We are seeking a reliable and hardworking Dishwasher to join our kitchen team. The Dishwasher will play a crucial role in ensuring the cleanliness and sanitation of dishes, utensils, cookware, and kitchen equipment, contributing to the smooth operation of the kitchen and helping maintain a safe and organized work environment. Key Responsibilities: Dishwashing: Wash dishes, glasses, utensils, pots, pans, and other kitchen items using commercial dishwashers or manual washing methods. Ensure that all items are thoroughly cleaned, sanitized, and free of food residue. Cleaning & Sanitation: Maintain cleanliness and sanitation of the kitchen, dishwashing area, and storage spaces. Clean and sanitize dishwashing equipment and storage areas regularly. Dispose of trash and recycling according to hotel policies. Organizing & Storing: Properly store clean dishes, utensils, and kitchenware in designated areas. Ensure that dishes and equipment are neatly organized and accessible for use by kitchen staff. Assisting with Kitchen Tasks: Assist with basic food prep tasks when needed, such as peeling vegetables, chopping ingredients, or organizing supplies. Help keep the kitchen workstations clean and organized. Inventory Support: Notify supervisors when kitchen supplies (such as dish soap, sanitizers, or cleaning products) are running low. Assist with unloading deliveries and organizing inventory as needed. Team Collaboration: Work closely with other kitchen staff to ensure that clean dishes and utensils are available at all times for food preparation and service. Communicate effectively with the kitchen team to support the flow of operations. Qualifications: Prior experience in a similar role is a plus. Ability to work in a fast-paced environment and stay focused under pressure. Basic understanding of cleaning and sanitation procedures. Strong attention to detail and ability to follow instructions. Ability to work in a fast-paced environment while maintaining attention to detail. Physical Requirements: Ability to stand for long periods of time. Ability to lift heavy items (up to 50 lbs). Ability to work in a hot, noisy, and fast-paced environment. Working Conditions Full-time position with variable shifts, including weekends and holidays. Occasional overtime as needed during peak periods. Work is conducted in a commercial kitchen environment with exposure to heat, noise, and kitchen equipment. This job description is not intended to be all-inclusive; additional details will be specified by the direct supervisor. The associate may also perform other reasonable business duties assigned by their direct supervisor. Dreamscape Hospitality reserves the right to change this job description, job responsibilities, duties, and working hours as needs prevail. Pay is $17-$19 / hour depending on skills and experience. Requirements:

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. As a Kitchen Utility Associate (Dishwasher) in our community's restaurant, you help ensure our culinary team has clean pots to prepare delicious meals and dishware to deliver the meals to our residents. Our residents' dining experience begins with you. KEY RESPONSIBILITIES • Wash and sanitize dishes, utensils, pots, pans, and kitchen equipment according to established protocols., • Ensure all cleaned items are properly dried and stored in their designated areas., • Maintain the cleanliness of the dishwashing area, including sweeping and mopping floors., • Promptly remove trash, recycling, and food waste to help keep the kitchen organized and free of clutter., • Clean mats and garbage pails., • Clean and sanitize food preparation surfaces, storage areas, and kitchen equipment as needed., • Support the kitchen staff during meal preparation and service by replenishing supplies and equipment., • Resupply chemicals, towel dispensers, and soap dispensers are required for sanitary operations. Requirements: CANDIDATE QUALIFICATIONS Education and certificates: • A high school diploma or equivalent is preferred but not required., • At least 6-12 months of experience in a dishwasher or kitchen support role is a plus, but not required., • Previous experience in senior living, healthcare, or hospitality settings is highly desirable., • Ability to work in a fast-paced environment and handle multiple tasks simultaneously., • Strong attention to detail and commitment to maintaining cleanliness., • Good communication and teamwork skills., • Ability to stand for extended periods and perform repetitive tasks., • Must be able to lift or move up to 50 pounds., • Comfortable working in hot, humid, and wet environments., • Availability to work flexible shifts, including weekends and holidays.

Job Description REAL Food re-fined. Dishwasher (PM) - Healthcare | Location: Denver, CO 80230 Compensation: $20-$20.50 per hour| Full-Time Schedule: Mon, Tues, Thurs, Fri, Sat, 10:30a-7p. Sundays and Wednesdays off regularly! Job Summary We are seeking a reliable, consistent, and detail-oriented Dishwasher to join our healthcare team. This role is essential to maintaining a clean, safe, and efficient kitchen environment and will involve picking up dishes in patient areas, so a kind and professional demeanor is key! The Dishwasher ensures all kitchenware, utensils, and equipment are properly cleaned and sanitized, supporting smooth service operations and upholding health and safety standards. What You'll Do • Operate dishwashing equipment to clean and sanitize dishes, glassware, utensils, and kitchen tools., • Maintain cleanliness of kitchen areas, including floors, trash bins, and food prep surfaces., • Check box bin: empty when needed., • Set up/clear pot washing area (3-com sink area)., • Check tray-belt, clear if needed., • Check and record wash/rinse temperatures., • Wash any items that are soiled and dirty., • All washable equipment must air dry on racks free of water. Follow procedure of never touching dirty equipment after touching clean equipment without washing hands first., • Sort and stack clean equipment. Carry/cart clean equipment to proper storage areas., • Wash front of house garbage can lids through dish machine., • Sanitize stainless area, tray line and tray belt., • Wash floor mats, re-rack mats on mat holder., • Run dish machine filters through machine., • Shut down machine, drain and clean dish machine jets and screen, rinse machine inside and out, using hose with hot water connection., • Remove trash and cardboard to dumpster., • Restock clean items in appropriate locations for kitchen and service staff., • Monitor and report any equipment malfunctions or supply shortages., • Follow all food safety and sanitation guidelines., • Assist with other kitchen tasks as needed., • Support overall kitchen efficiency during peak service hours., • Other duties as assigned What You Will Bring • High School Diploma/GED, • Previous experience in a kitchen or hospitality setting preferred but not required, • Reliability and integrity (as you'll be working around people in a sensitive environment), • Ability to work in a fast-paced environment and stand for extended periods, • Strong attention to detail and commitment to cleanliness, • Kind, positive demeanor with good communication skills, • Ability to work independently and as a team, • Flexibility to work evenings, weekends, and holidays as needed, • ServSafe® Certification and State Food Handlers Card, • Ability to pass a criminal background check and drug screen Physical and Sensory Requirements • This job involves regular exposure to moving mechanical parts and a kitchen environment with fumes, airborne particles, and moderate noise. Employees must have the physical stamina to stand for long periods, lift trays, and perform repetitive tasks. Occasional exposure to wet or humid conditions, extreme temperatures, and vibration may occur. Reasonable accommodations are available for individuals with disabilities. At Thomas Cuisine, our people are purposeful. They care about food and quality and have a desire to make a positive impact in the world through REAL food. Embark on a rewarding culinary journey with us, where your skills will not only flourish but also contribute significantly to the satisfaction and well-being of our healthcare community. What We Offer! * Life/Work Integration • Paid Bereavement Leave, • Paid Parental Leave, • Paid Baby Bonding Leave, • Paid Elder Care Leave, • Paid Time Off (Accrued), • Holiday Premium Pay Health & Wellness • 3 Medical Plans (Blue Cross), • Prescription, Dental, and Vision Coverage, • Reimbursed Wellness Massages (Portion of cost), • Voluntary HSA with Company Match, • Voluntary FSA, • Free Employee Assistance Program (Behavioral Health Support), • Access to Wellness Initiatives (Fitness Memberships, etc.) Financial Wellness • 401(k) Retirement Plan with Company Match, • Company-Paid Basic Life Insurance, • Company-Paid Accidental Death & Dismemberment (AD&D) Policy, • Voluntary Short-Term Disability, • Voluntary Employee, Spouse, and/or child(ren) Life Insurance, with AD&D Plus • A supportive, collaborative work environment, • Opportunities for growth Who We Are Founded in 1986, Thomas Cuisine is an award-winning, privately held contract food service company. We advocate the healing power of whole foods and believe in preparing scratch-made cuisine fresh each day. Our people are purposeful, they care about food and quality, and have a desire to make a positive impact in the world through REAL food. Embark on a rewarding culinary journey with us, where your skills will not only flourish, but also contribute significantly to the satisfaction and well-being of our growing community. Our commitment to you At Thomas Cuisine, we are dedicated to fostering a workplace that is diverse, equitable, inclusive, and where every individual feels a sense of belonging. We know that this commitment is an ongoing journey, and we will strive to improve and adapt as we grow. Our DEIB commitment is not just a statement but a living part of our company culture. REAL Food | Genuine Service | Enduring Relationships

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 Washington, D.C., Virginia, Maryland, Colorado, soon Chicago, even more 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 Dishwasher in our Pearl Street Commissary! The Dishwasher Team Member is responsible for cleaning dishes and equipment, mopping and sweeping, rotating stock and deliveries, deep cleaning prep areas, and disposing of all waste. This team member will work Sunday-Wednesday from 4-10pm. 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, • Wash and dry cutlery, utensils, and cookware so the kitchen staff has constant access. Keep the dish, • Change water of machines and sinks every two hours or more often as needed to maintain proper chemical dilutions and cleanliness., • Complete daily inventory form and report what chemicals and supplies need to be ordered., • Clean and sanitize all areas used for preparation, along with ovens, grills/plancha, slicer, sinks, and stoves., • Maintain cleanliness of the shop by doing a walk through and sweeping around each station every 2 hours., • Clean bathroom including toilet, sink, floors, empty trash, and refill toilet paper, • Follow the deep cleaning schedule to clean trash compactor (outside) and trash cans (inside) with degreaser and manual scrubbing., • Assist in the timely storing and rotation of food deliveries using the FIFO method - Maintain the dry storage area and the organization of storage shelves, • Ability to traverse all parts of the restaurant quickly., • Prolonged periods walking or standing., • Must be able to lift, carry, and place up to 50 pounds at a time., • Must be able to bend, stoop, and wipe frequently., • Starting wage: $19.29/hourly, plus tips for all positions. With tips, your pay is likely to range from $20-24/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! 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 VskMCd1pYU

Job DescriptionDescription: We are searching for highly motivated Back of House professionals looking to partner with a top-notch team and make a major impact on a Company experiencing explosive growth in Colorado, Arizona and Texas! The ideal candidate will have experience working all stations of a kitchen including prep, line cook, expo, and dishwashing. Individuals will work in a fast-paced environment providing timely preparation of food product. Individuals must have experience working on a team and will be responsible for maintaining cleanliness and sanitation standards while providing a high-quality food product. Here is what you will receive and what we look for in future team members: Receive: • Free meals when working, • Dining discount for you and a friend at any of our concepts, • Dining discount at any of our sister restaurant locations- Gastamo Group, • Health, Dental, and Vision insurance after an introductory period, • Employee Referral bonus after 60 days, • Mental health resources, • Opportunities for promotion and career development in other areas of the company, • Competitive compensation and fun work environment, • Profound joy in your role, • Paid Sick Leave - All employees accumulate paid sick leave (“PSL”) at the rate of 1 hour per 30 hours worked, up to 48 hours in a year., • Paid 10-minute rest breaks for every 4 hours worked. You: • Support kitchen and front of house in cleanliness and quality of food preparation, • Can influence and inspire others to be the best they can, • Thrive in a purpose driven environment, • Find pleasure in hospitality, • Passionate about guests and their experience, • Long term growth mindedRequirements:

Job DescriptionBenefits: • 401(k) matching, • Employee discounts, • Flexible schedule This is a part-time, non-exempt (hourly) front of the house (FOH) position working in a team-oriented, high-volume / fast-paced, guest-centric environment with the highest quality food & drink. Date Job Posted: March 12, 2026 Application Deadline: The application window will remain open for a minimum of 5 days from the posting date, after which the Company may move forward with selection and hiring. This posting will be removed promptly after the position is filled. Requirements & Expectations: This position assists service staff to ensure efficiency & a positive guest experience. Experience working in a fast-paced, high-end / fine dining establishment is desired. Must be at least 18 years of age or older. Must be available to work 4-5 days, any day of the week, including evenings, weekends & some holidays. The ideal candidate is a high-energy, detail-oriented professional who enjoys interacting with the public while maintaining a strong sense of hospitality, and excellent communication and interpersonal skills. Must have the ability to multi-task and work effectively as part of a team. Ability to hear/communicate clearly with staff in noisy, fast-paced kitchen area. Ability to memorize & quickly recall table numbers/locations to deliver food. Ability to communicate clearly while demonstrating warmth & professionalism to guests in a busy, fast-paced & high-stress environment. Ability to maintain regular, reliable and predictable attendance. Physical requirements include, but are not limited to: Physical ability to work on your feet, alertly, for extended periods of time Physical ability to frequently lift bus pans and trays weighing up to 50lbs while maintaining balance to avoid drops and spills Ability to bend, reach, squat, kneel, climb and twist This position is compensated with the hourly rate listed in this posting, plus tips.

Dietary Aide+ Full time - Monday thru Friday We are seeking for a happy, outgoing, and energetic Dietary Aide to join our team at our community, Cedars Healthcare Center located in Lakewood CO. Come join a team of dedicated, smart, and caring professionals as they work together to care for our residents and provide them the lifestyle they deserve. Who we are "Our supreme goal is to do and be the best in all we undertake, and to provide a Stellar life for our residents, their families and our employees." - Evrett Benton, CEO If you are looking for a company and team that understands the value of people, then look no further! Stellar Senior Living is a premier Assisted Living and Skilled Nursing provider in the Western United States. Founded in 2012 we have experienced consistent growth adding senior living communities to our family each year. We continue to grow and are looking for top talent to join our team and continue the journey with us. Cedars Healthcare Center is one of Stellar Senior Living's senior living communities. Serving residents in a very active community full of fun, family, and opportunities to serve.) What we offer • Competitive salary $18.00 - $20.00 Full time, • Benefits include medical, dental, vision, generous Paid Time Off program, holidays, 401k and more!!!, • A growing company with opportunities for advancement Responsibilities • Assist Dietary Manager with patient dietary plans and meal planning, • Meal preparation in cooperation with kitchen staff, • Serve food with professionalism and knowledge of basic food offerings and menu content, • Keep dining room properly cleaned and set up to meet resident expectations, • Positive attitude and ability to work well under pressure and fast-paced work environment, • Ability to work in a team environment, • Communicate effectively in English If you are the right candidate, then we definitely want to hear from you! To apply click the “Apply” button or send your resume directly to ___ We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. As part of Stellar Senior Living’s continued efforts to maintain a safe environment for all employees, residents, families, and visitors, Stellar strongly encourages its employees to receive an FDA-approved COVID-19 vaccination, as well as any subsequent booster doses, as recommended by the Centers for Disease Control and Prevention (CDC). To facilitate and further encourage COVID-19 vaccinations, Stellar periodically organizes onsite vaccination clinics at its various locations. Stellar employees are not required to be fully vaccinated for COVID-19 as a condition of employment.

Job DescriptionDescription: Restaurant 1 AM Server Breakfast & Lunch Shifts Join our dynamic team as Server and be a vital part of delivering exceptional dining experiences to our guests. We are seeking friendly, attentive, and professional individuals who thrive in a fast-paced environment and are passionate about providing outstanding customer service. This role offers an exciting opportunity to work during late-night hours in a lively and welcoming atmosphere. Key Responsibilities: • Greet guests warmly and provide attentive, personalized service throughout their dining experience, • Take accurate food and beverage orders and relay them efficiently to the kitchen and bar staff, • Serve food and drinks promptly while ensuring presentation and quality standards are met, • Assist guests with menu selections and answer any questions regarding ingredients or dietary restrictions, • Maintain cleanliness and organization of the dining area, including tables, utensils, and service stations, • Handle guest concerns or complaints professionally and promptly to ensure satisfaction, • Process payments accurately and efficiently, including cash and credit card transactions, • Adhere to all safety, sanitation, and alcohol service regulations Skills and Qualifications: • Previous experience as a server or in a customer service role preferred, • Excellent communication and interpersonal skills, • Ability to work efficiently in a fast-paced environment during late-night hours, • Strong attention to detail and organizational skills, • Ability to stand for extended periods and lift moderate weights, • Knowledge of food safety and sanitation standards, • Flexibility to work weekends, holidays, and late-night shifts, • Positive attitude and team-oriented mindset Our restaurant fosters a vibrant and inclusive culture that values growth, teamwork, and dedication. We offer competitive compensation, opportunities for advancement, and a supportive environment where your contributions are recognized and appreciated. If you are passionate about hospitality and eager to join a lively team, we encourage you to apply. Requirements:

Job DescriptionPosition Summary Gattara Restaurant at the Warwick Denver is seeking a professional and personable Server to join our Food & Beverage team. The ideal candidate will provide attentive, knowledgeable service in a fast-paced restaurant environment while maintaining the warmth and hospitality that defines the Gattara dining experience. This position varies am or pm shifts with open availability for shifts as business needs require. Bartending experience helpful! Key Responsibilities * Greet and seat guests promptly and courteously. * Take food and beverage orders accurately and enter them into the POS system. * Deliver food and beverages efficiently while ensuring presentation standards are met. * Maintain up-to-date knowledge of menu items, daily specials, and wine pairings. * Check back with guests to ensure satisfaction and promptly address any issues. * Clear, clean, and reset tables according to restaurant standards. * Follow all food safety and sanitation procedures. * Assist with opening and closing duties, side work, and restocking as needed. * Collaborate effectively with team members, bartenders, and kitchen staff. * Provide excellent guest service consistent with the Warwick Hotel brand standards. Qualifications * Prior serving experience in a full-service or hotel restaurant preferred. * Currente Colorado Food Handler’s Permit and (Liquor) permit required. * Professional appearance and positive attitude required. * Strong communication and guest service skills. * Ability to multitask and remain calm under pressure. * Reliable attendance and flexibility to work mornings, weekends, and occasional evenings. Physical Requirements * Must be able to stand and walk for extended periods (up to 8 hours). * Frequent lifting and carrying of trays, dishes, and supplies (up to 25 lbs). * Frequent bending, reaching, and stooping. * Ability to move quickly and safely in a busy restaurant environment. Compensation and Benefits * Pay Range: $ 16.27 fixed rate per hour plus tips. * Benefits: Eligible employees may receive medical, dental, and vision insurance, paid sick leave, hotel and dining discounts, and other Warwick Hotels & Resorts employee perks.

Job Description Pay Grade: 14 Salary: $70,000 - $74,000 Other Forms of Compensation: With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies – Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry’s future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: • Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability., • Determines how food should be presented and create decorative food displays., • Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients., • Seeks out sources for fresh food; monitors all produce and meat for freshness., • Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food., • Research customer preferences and develops a menu which incorporates local foods and flavors., • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions., • Demonstrate new cooking techniques and equipment to staff., • Supervises and coordinates activities of cooks and workers engaged in food preparation., • Ensure compliance with federal, state, local and company health, safety, sanitation standards., • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance., • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety., • Monitors the quality of raw and cooked food products to ensure that standards are met., • Follows and enforces food safety and sanitation guidelines., • Participates in the development and implementation of business strategies for the community which are aligned with the client’s overall mission, vision values and strategies., • Manages department controllable expenses including food cost, supplies, uniforms, and equipment., • Develops and implements guidelines and control procedures for purchasing and receiving areas., • Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs., • Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives., • Identify major revenue and expense opportunities and possible problems., • Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses., • Oversees the food inventory, purchasing, control, and disbursement of all food supplies., • Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service., • Professional attitude and appearance while engaging with residents and community staff., • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed., • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention., • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations., • Ensures that employees provide genuine hospitality and teamwork on an ongoing basis., • Uses teamwork to support guests and employees., • Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department., • Reviews resident satisfaction results and other data to identify areas of improvement., • Responds to and handles guest problems and complaints. Team Building and Management: • Regularly lead team member meetings, • Establishes goals including performance goals, budget goals, team goals, etc., • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns., • Develops and implements strategies and practices which support team member engagement., • Ensures employees are treated fairly and equitably., • Provides team members with the training needed to understand expectations and perform job responsibilities., • Provides team members with the necessary tools to perform their duties and responsibilities., • Communicates performance expectations and provides team members with on-going feedback., • Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: • A.S. or equivalent experience, • Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training., • Extensive catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences, • Hands-on chefs experience a must., • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities. CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1512701 CCL Hospitality Group Caitlin Pham [[req_classification]]

Job DescriptionDescription: Position Description Position Title: Kitchen Manager Reports to: Executive Chef/Chef de Cuisine Date: May, 2026 Classification: Summary Supervise and coordinate all activities concerning back-of-the-house operations and personnel. Responsible for ensuring an efficient quality finished product before and during service hours. Assume all duties of the Sous Chefs in their absence, and as needed by the Executive Chef. Essential Functions 1. Food a. Taste food items to insure consistency and conformance to recipes and standards of appearance. b. Take time to give special attention to special guests and guests with special needs. c. Train kitchen personnel in all menu items and food production principles and practices, by way of constant communication. d. Assist in controlling food costs by maintaining product storage requirements, daily work sheets, standardized recipes, and waste control procedures. e. Maintain product quality standards and consistency, through the kitchen personnel. 2. Communication a. Use daily kitchen notes to communicate amongst the team. b. Establish open lines of communication between FOH and BOH at all times. c. Work with front-of-the-house personnel to execute menu changes, specials, and information regarding shortages in the absence of a Sous Chef. d. Work closely with all management staff. e. Lead by example and motivate through positive reinforcement. f. Be firm, fair and consistent when involved with employee issues. 3. Service a. Strive for guest satisfaction—maintain the goal of creating positive guest experiences. b. Maintain the integrity of every dish no matter time, price point, whom it is for or level of difficulty. c. Organize and operate an efficient, professional service. d. Orientate, motivate, train, and educate all kitchen personnel in Avondale’s policies, procedures, and rules. e. Maintain a clean and organized BOH workspace. 4. People Skills a. Praise in public, criticize behind closed doors, give constructive criticism. b. Constantly develop culinary talent and remember that you can learn something from every employee in the restaurant. c. Maintain positive attitude about all culinary aspects of Restaurant and Market, regarding both with equal esteem. Education: Must have at least a high school diploma or GED. Experience: Previous kitchen experience is required with at least 2 years of working in a similar position. Technical Skills and Knowledge of Job: Must be computer literate, with the ability to navigate basic software systems, including email, spreadsheets, and point-of-sale or inventory platforms • Experience with ordering supplies, including placing, tracking, and receiving orders accurately and efficiently, • Knowledge of food inventory management, including monitoring stock levels, rotating products, minimizing waste, and maintaining accurate inventory records, • Ability to use digital tools or systems to manage inventory and generate reports, • Strong attention to detail when handling orders and inventory data Competency: • Able to work well under pressure and be self-motivated., • Good organizational, time management and delegation skills., • Good communication skills—both written and verbal, Spanish speaking would be a definite plus Work Environment / Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to: • Standing and carrying for long periods., • This position may require lifting, carrying, pulling or pushing of approximately 21—50 pounds. Position Type/Expected Hours of Work Hourly Position, Sundays and Mondays required, 30-40 hours weekly Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Requirements:

Job DescriptionDescription: Oversee, coordinate & support all activities concerning back-of-the-house (BOH) operations & staff while upholding the ethos, ideals & “eleven commandments” of Edible Beats (EB) cultural foundation. Responsible for supporting a safe, welcoming and professional environment while ensuring teamwork that is focused on quality & consistency of products & service. Assume all duties of Kitchen Manager and Line/Prep Cooks in their absence. This position will help lead the opening of our upcoming restaurant and be part of building the kitchen program. This role will be crucial to establish the culture of excellence, creating menus, innovating flavors and ideas as well as collaborating with our Operations team. SALARY RANGE : $75,000- $85,000 Employee Benefits: • We offer a competitive benefits package to support you both in and out of work:, • Medical, Dental, and Vision insurance (after 60 days), • Life insurance, • 401(k) with a 4% safe harbor match (eligible after 1 year), • JOON wellness benefit, • ESOP (Employee Stock Ownership Plan) with share vesting based on tenure (see below), • Paid leave, • Employee discount, • Family meal provided during shiftsRequirements:, • Support the Executive Chef in the daily operations of the restaurant:, • Oversee labor and food cost for back of house, • Maintain the established EB culture, • Ensure write-ups are documented and distributed accordingly, • Assist with conducting reviews on a timely basis, • Lead by example in the kitchen and demand the same from all BOH staff., • Support the hiring, onboarding, and training of the opening kitchen team, • Help establish prep systems, pars, and operational standards to ensure a successful restaurant launch, • Organize and maintain the systems for recipes and costing, both Meez and R365 in a timely manner., • Update relevant prep lists and order guides to ensure proper production and ordering is taking place., • Assist with the pre-opening setup of the kitchen, including organization of stations, equipment, and storage systems, • Assist with menu development, costing, recipe writing and other administrative tasks regarding food specials as well as the seasonal changes of the menu., • Support the Executive Chef with all kitchen related repairs and maintenance., • Bridge the gap between the Executive Chef and the rest of the BOH management team., • Ensure that daily line taste and checks are happening prior to every service. Correct and coach when necessary., • Assist the Executive Chef with the distribution of all relevant information:, • Product Mix, • BEO, • Roster Report & Schedule, • Order Guides, • Prep Lists, • Communicate and contribute daily through shift notes and emails., • Execute and oversee high skilled food production:, • Butchery, • Sous Vide, • Food Specials, • Sauces, • Delegate effectively to all members of the BOH., • Identify items needed to utilize for staff meal; minimizing waste while increasing team morale., • Quality check all prepped products and ensure quality and rotation., • Ensure employee coverage by proactively managing the schedule., • Help maintain labor costs by monitoring overtime and making any necessary labor cuts based on the needs of the business., • Maintain a sanitary kitchen in accordance with EB internal standards as well as the health department. Oversee and execute the day to day cleanliness and detail cleaning projects as necessary., • Attend line-ups and communicate specials, issues, ice breakers in an informative and passionate manner., • Contribute and lead to the success of service. Run stations, expo, and cook food as needed., • Help with invoice inputting and ensuring that our vendors are paid in a timely manner., • Support and foster a healthy relationship with the Front of House, both managers and hourly staff., • Inspire the FoH with your food knowledge and give them the tools they need to be better salespeople and representatives of our cuisine., • Continue to push yourself to take on more responsibilities and learn and grow with the intent of becoming an executive chef. We are an Equal Opportunity Employer and do not discriminate based on race, color, religion, sex, national origin, age, disability, or any other protected status.

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 South Pole Station Sous Chef. 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. POSITION: Sous Chef SEASON: Austral Winter LOCATION: South Pole 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 required., • 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: 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.

Job Description A national gourmet burger restaurant is looking for an energetic and talented Kitchen Manager to assist with the pre-opening development and daily operations of its first restaurant in the Las Vegas Valley. The award winning casual concept features the signature gourmet burgers and a large selection of draft beers on tap. The concept is a destination restaurant with over 16,000+ Yelp! reviews across its other stores and has been featured on Zagat's Review, NBC Los Angeles and Business Insider. The successful candidate will have culinary and management experience. We’re looking for a creative, motivating professional who doesn’t mind contributing to prep work or delivering food when necessary, but who won’t be afraid to delegate. You will report to the Restaurant Manager and have the opportunity to hire and train staff. The job requires approximately 50 hours per week with some nights and weekends each month. Major Responsibilities: • Manage operations including kitchen staffing, supplies inventory, food and health quality meets restaurant standards., • Perform daily pre-shifts to educate team members on new menu items and enforce standards., • Order supplies for food and ingredients base on shifting demands, ensuring adequate supplies and reducing wastage., • Hire and train kitchen staff and foster teamwork and team spirit between kitchen staff and FOH staff., • Create staffing schedules to ensure adequate staffing during rush., • Schedule and oversee necessary maintenance and repairs for equipment, • Develop deep cleaning schedule to maintain a clean working kitchen., • Assist General Manager with menu changes and development of seasonal items., • Respond personally to guest questions and complaints., • Work diligently to control food labor cost related to the kitchen., • High School Diploma required; some college or hospitality background preferred, • A proven drive for quality food and clean kitchen environment, • Ability to problem solve and handle high stress situations in a fast paced environment, • 2 - 3 years of experience in a position of increasing responsibility in the hospitality industry, • High motivation with strong interpersonal, organizational, and time management skills, • Proficiency in Microsoft Office Suite software, Applicant Tracking Systems, and Aloha POS preferred, • Excellent written and verbal communication skills, • Strong leadership and assessment skills, • Able to act quickly and decisively, • Ability to lift up to 50 pounds, • Willingness to work irregular hours, nights and weekends, while on your feet, • Ability to demonstrate and teach the company’s mission and culture, • ServSafe Manager’s Certificate or Food Handler Certificate, • Responsible Alcohol Service Certification (TAM card), • Ability to pass liquor background check for key employee status

Job Description For over 25 years, the Water Grill has sated the palates of seafood lovers. Hailed as "best new restaurant" and "best seafood restaurant" in the best of Denver awards, we are looking to add to our team as we ready to open our brand new private dining rooms! Here's What We'll Bring To The Table for Event Sales Manager: • Competitive Salary: $70,304 + commission, • Paid Vacation and Sick Days, • Dining Discount for you and up to 5 guests, • 401k with a Match, • Education Reimbursement Essential Duties and Responsibilities: • Responsible for all event functions from marketing to booking., • Understand the competitive landscape and do what it takes to secure business that meets or exceeds revenue expectations and profit goals., • Solicit, negotiate and book new and repeat clients using multiple channels, such as social media, outside calls, community outreach, and telemarketing., • Work local Key Influencers including Hotels, Convention & Visitor Bureaus, Chambers, Retail Outlets, Office Buildings and Condo/Apartment buildings, • Ensures excellence in guest satisfaction through effective communication and organization with all concepts., • Capture the client’s vision and effectively convey the specifications to appropriate departments, rapidly responding to inquiries, concerns, and issues, ensuring an exceptional client experience and seeding future sales., • Identify qualifying business potential, closing business, overcoming objections, negotiating, upselling and understanding the client’s needs through Features-Adjectives-Benefits selling, • Manage business on the books successfully and work pipeline of inquiries, prospects, tentative and definite bookings, • Conduct client visits when needed that are targeted and meaningful to build private dining sales, • Keeps up on industry trends and seeks creative ways to infiltrate markets/accounts, • Assist in reviewing and updating menus/packages, as requested to satisfy guest needs/maximizing revenue, • Assist in creating appropriate sales collateral tools to maximize revenue, • Complete responsibility for positive P & L results for all PE sales., • Reports to the GM weekly on the status of sales, crewmembers and operations., • Calls and visits potential guests from our existing database to generate sales., • Calls and visits new guests to generate sales as outlined in the weekly schedule of an Event Manger., • Meets with guests to determine menu (food & bev) pricing, room set up, special requests, etc. Coordinates a tasting, if necessary, with guest and Chef., • Sends out Thank You notes., • Creates contracts, reviews with guests and confirms all final details., • A four-year college degree or equivalent education or experience is required, • Advanced knowledge of sales and hospitality principles and practices is expected., • At least 4 years previous sales experience in a restaurant and hotel operation, • Ability to write business correspondences and set up contracts and function sheets., • Ability to professionally present promotional materials to prospective clients, and to effectively communicate and coordinate with GM, Banquet Manager, Chef/kitchen staff, and outside vendors., • Ability to calculate figures and amounts for customer contracts., • Stable and progressive work history; Strong work ethic, • All applications to be received within 3 weeks of job posting on or before (insert date) .

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 South Pole Station Sous Chef. 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. POSITION: Sous Chef SEASON: Austral Summer (Summer 2026-2027) LOCATION: South Pole Station, Antarctica SECTOR/DEPT: Gana-A'Yoo Services Corporation (GSC) Antarctic 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 required., • 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: 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.

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.

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.

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, • 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, • 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 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, • 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, • 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 Responsible for running the kitchen operations of a high-volume, fine dining establishment. Tracking and maintaining food inventory. Follow a predetermined menu and create special menu selections. Your skilled leadership, attention to detail, and commitment to delivering excellence will contribute to the success of our culinary team and the satisfaction of our valued guests. ESSENTIAL FUNCTIONS: • Maintains and supports a positive, collaborative culture within the organization., • Establishes and maintains effective working relationships with guests and co-workers., • Effectively manages the keystone kitchen, including administration duties., • Ensures proper staffing by scheduling, • Monitors food, labor, and supply costs., • Ensures food quality, consistency, and efficiency., • Approves the requisition of products and other necessary food supplies., • Interacts with food and beverage management for food production., • Evaluates food products to assure that quality standard is consistent, • Ensures that high standards of sanitation, cleanliness, and safety throughout all kitchen areas at all times., • Ensures Occupational Safety Health Act and company safety/security policy are met. Experience with strong communication skills and leadership experience. Experience managing menu costs and labor. MINIMUM QUALIFICATIONS: • Requires two years’ experience, including but not limited to Chef de Cuisine level or higher in a high volume, scratch cooking kitchen. Job Type: Full-time Salary: $65,000.00 - $70,000.00 per year Benefit: • Health insurance, • Dental insurance, • Vision insurance, • Employee discount, • Life insurance, • Paid time off, • Paid sick time, • Referral program, • 401(k) Shift: • Day shift, • Culinary experience: 2 years (Required)

Job DescriptionJob Description We are seeking a skilled and dedicated Culinary Manager to join our dynamic team at Hillstone. As a part of our management, you will play a crucial role in maintaining the highest standards of culinary excellence and ensuring a smooth and efficient kitchen operation. Newly selected managers will receive 8 weeks of rotational training on-site. Salary: $100,000-$110,000 Responsibilities: • Oversee daily kitchen operations, including food preparation, cooking, and plating to consistently deliver top-quality dishes., • Lead and motivate a team of culinary professionals, providing guidance, training, and support to ensure optimal performance and development, • Collaborate closely with the management team, ensuring all products meet our high standards of taste and presentation., • Monitor inventory levels, order supplies, and manage food costs to maintain budgetary targets while minimizing waste and ensuring freshness., • Implement and enforce health and safety standards, ensuring compliance with all relevant regulations and promoting a safe working environment., • Proven experience in hospitality or in a similar role, preferably in a high-volume restaurant environment, • Strong leadership skills with the ability to inspire and motivate a diverse team, • In-depth knowledge of culinary techniques, food safety regulations, and kitchen operations, • Excellent organizational and time management skills, with the ability to prioritize tasks and meet deadlines in a fast-paced environment, • Solid understanding of financial management principles, including budgeting, cost control, and inventory management, • Effective communication skills to liaise with team members, executive chef, and other departments, • Flexibility to work evenings, weekends, and holidays as required If you are passionate about culinary excellence, possess strong leadership abilities, and thrive in a fast-paced environment, we invite you to join our team. To learn more, visit our website, or read a featured profiles in Bon Appetit magazine and the NY Times: . Additional Information All your information will be kept confidential according to EEO guidelines. The Hillstone Restaurant Group confirms each employee’s identity and authorization to work by participating in E-Verify.

Job Description BONUS OPPORTUNITY $1,500 1 month anniversary $1,500 6 month anniversary $2,000 1 year anniversary ($5,000 Total) At Jefferson Center, it is our policy and our mission to be inclusive and mindful of the diversity of everyone who comes through our doors. We are passionate about building a community where mental health matters and equitable care is accessible to all races, ethnicities, abilities, socioeconomic statuses, ages, sexual orientations, gender expressions, religions, cultures, and languages. Jefferson Center's Youth Residential Recovery program provides 30 days of structured, compassionate care for adolescents facing substance use challenges. We're looking for Counselors to fill spots on both our day and evening shift, with multiple days/schedules available! This person will work in person, on site in Lakewood, Colorado. Education, Knowledge, Skills & Experience Required: • High School/GED plus one year of related experience required., • Associates or Bachelor’s in related field degree preferred., • One year of work experience in behavioral health required. Experience in substance abuse treatment and experience with youth is highly preferred., • Applicants hired without SUD certification must obtain CAT or CAS within 18 months of hire. Applicants with pre-existing addiction certification preferred., • QMAP Certification or ability to obtain within six months of hire (provided internally)., • Current CPR/First Aid Certification or ability to obtain within six months of hire., • Provides milieu management, guidance, safety, stability, and direction to clients in early recovery from a trauma-informed lens., • Maintains acceptable attendance and punctuality and is consistently at work on time., • Interacts with client population to provide guidance, safety, stability, and direction including de-escalating potentially dangerous situations., • Performs accurate and timely documentation at all times, including but not limited to admissions, shift notes, Per Diem notes, discharges, inventories and screening of clients’ personal belongings, individual and group sessions, Medication Occurrences (MOR), and Adverse Incident Reports (AIR)., • Monitors and documents client’s vital signs, physical condition and behavior, as needed. Must be able to administer blood pressure assessments, utilizing blood pressure cuffs, when Nurse is not available., • Assists with the planning, conducting and supervision of patient activities, including community meetings, groups, external meetings on-site, family/friend visitation, recreational activities, and life skills., • Monitors Breath Alcohol (BA) tests as needed and document appropriately., • Administers medications to clients per QMAP standards., • Assist in conducting Random Urine Drug Testing., • Facilitate or co-facilitate psychoeducation groups., • Assists team in the coordination of treatment referrals for clients motivated to seek on-going treatment following discharge., • Assign and monitor clients completing residential unit chores, including main areas, hallways, bedrooms and bathrooms., • Collaborate with kitchen staff regarding meals and snacks., • Practices OSHA safety standards and disposes of biohazard waste according to OSHA standards., • May assist in transporting admitted clients to hospitals, aftercare or other approved services as directed by the Shift Coordinator or Program Coordinator. Individual may be exposed adverse weather conditions during loading and unloading passengers., • Effectively responds to the client’s needs and problems, initiates and maintains positive interactions, timely response to phone calls, email and other requests., • Adheres to all Jefferson Center Policies and Procedures., • Ensures Adverse Incident Reporting (AIR) procedures are followed during shift., • Attends mandatory in-services, staff meetings, clinical supervision, and on-line training as required., • Participates in supervision by coming prepared with an agenda. Reports high risk/problem cases using a problem-solving approach as well as feedback., • Participates in and promotes a positive, supportive, cooperative team environment., • Understand how trauma impacts the lives of the people being served, so that every interaction is consistent with the recovery process and reduces the possibility of re-traumatization., • Participates in the Center’s training/educational programs designed to enhance knowledge about Trauma Informed Care, the impact of trauma and trauma recovery., • Ensure that delivery practices are guided by the principles of trauma informed care and the principles of addiction treatment., • Maintains effective interpersonal relations with consumers, peers, subordinates, upper management, visitors, and the public. Uses language and behavior to promote dignity and respect., • Corporate Compliance including documentation on practice in accordance with regulatory requirements and clinical guidelines., • Exhibits enthusiasm, respect, adaptability, flexibility, and spirit of cooperation in the work environment., • Must be sensitive to the diverse cultural and situational needs of the patients. Salary Grade 49 (High School/GED): $50,000 annually ($24.04/hr)* Salary Grade 50 (Bachelor's Degree): $55,000 annually ($26.44/hr)* Additional Salary Information*: • The salary range above is based on 1.0 FTE (full time equivalent) or 40 hours per week. Less than 40 hours/week will be prorated and adjusted to the appropriate FTE.* Additional Bonus Information*: • Based on full time (40 hours/week). Prorate if less than 40 hours/week*, • Must work a minimum of 20 hours/week to be eligible for bonus*, • Current Jefferson Center employees not eligible for sign on bonus*, • Bonuses are not earned unless and until continuous employment reaches the bonus effective date* We will accept applications on an ongoing basis.

Job Description Event Coordinator Job Summary: Happy Camper is looking for an Events Coordinator to join our team! This is a position that is tasked with the booking, planning and coordinating of all Happy Hospitality restaurant events. The successful candidate will take on a key leadership role in a dynamic and fast-paced hospitality company. You’ll be the point of contact for our events department and work closely with the General manager, Director of Operations, and the Chief Operating Officer. The role provides an opportunity to grow and develop in an organization with a mission that has real positive social impact, in addition to aggressive business goals. Casual dress code - A work environment where employees can feel relaxed and able to focus on tasks. Creative work environment - This place is packed with energy, creativity, and outbursts of hilarity. We also settle in and get a lot done in an open and collaborative, but focused environment. We are looking to hire soon. We look forward to hearing from you and what you do. Make sure your application includes: A resume and a cover letter or samples from your portfolio of work (example: Food Photography). Duties/Responsibilities: • Will assist in coordinating all organizational aspects of events for Happy Camper., • Promptly respond, manage and maintain communication to all location event inquiries with potential clients, • Identify qualifying business potential, closing business sales, overcoming objections, negotiating, upselling and understanding the client’s needs, • Handle contracts, negotiations, create invoices with deposits and final payment of events including account reconciliations as needed, • Ensures that events meet legal, safety, and health requirements and regulations, • Create a proposal with floorplans, custom menus and general event outlines to present to clients, • Coordinate and complete Banquet Event Orders (BEOs) and update BEOs as needed, • Communicate BEOs on a regular basis with FOH and BOH management teams, • Work with management team to ensure proper scheduling of staff for events, • Review menu and beverage selections with GM and Kitchen Manager to ensure food and beverage are ordered, • Communicate effectively with team to ensure, equipment (such as Audio Visual, power cords, etc.), dinnerware and glassware are available for the event and that the setup of spaces are communicated accordingly as well, • Develop new client relationships and strengthen existing partnerships, • Ability to maintain confidential and meticulous customer files, • Uphold high standards of professionalism and communication, • Perform other duties as assignedRequired Skills/Abilities:, • Excellent management and supervisory skills, • Excellent written and verbal communication skills, • Excellent organizational and time management skills, • Proficient in Microsoft Office Suite or similar software, • Excellent verbal and written communication skills, • Excellent organizational skills and attention to detail, • Knowledge of Hospitality and Events, • Understanding written sentences and paragraphs in work related documents, • Strong motivational and leadership skills, • Ability to work under tight deadlines and prioritize responsibilities, • Ability to handle and maintain confidential informationDesirable:, • Previous restaurant or hospitality experience, • Previous experience using event platforms, • Previous sales experience, • Familiarity with reservation and booking platforms (i.e. Open Table)Required Leadership Skills/Values:, • Active Listening: Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times., • Decision Making and Problem Solving: Able to identify and analyze program and system problems while offering alternative solutions. Responds well to feedback and takes appropriate actions., • Professionalism: Displays enthusiasm, dedication, and interest regarding position responsibilities and duties. Expresses willingness to undertake projects, supports organizational goals and endeavors, and demonstrates flexibility in response to changing circumstances. Maintains professionalism in all aspects of job duties., • Time Management and Initiative: Works with minimal supervision and effectively completes tasks when direction is given., • Mathematical Reasoning: The ability to choose the right mathematical methods or formulas to solve a problem., • Oral Expression: The ability to communicate information and ideas in speaking so others will understand., • Oral Comprehension: The ability to listen to and understand information and ideas presented through spoken words and sentences., • Problem Sensitivity: The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.Required Years of Experience Prolonged periods of sitting at a desk and working on a computer. Must be able to lift up to 15 pounds at times. Must be able to access and navigate each department at the organization’s facilities. Schedule: • Day shift, Night Shift, Weekends, Holidays Compensation: $45-55,000 with additional commission Company Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Dining Discounts Department: Marketing Reports to: Events Manager, General Manager, Director of Operations and COO Status: Full-time FLSA Code: Exempt Location: Denver Happy Camper is an equal opportunity employer. We value diversity in gender, race, ethnicity, sexual orientation, gender identity, disability, religion, age, veteran status, life experiences and ideas. We are committed to providing equal employment opportunities and strive to provide an inclusive culture that embraces diversity. Must be eligible to legally work in the United States. Powered by JazzHR Z7S9m6joVr

Job Description We are the marinara-muddled minds behind Chicago’s Happy Camper, Homeslice, and Paradise Park. Our restaurants are wall to wall with lights, murals, and vignettes for the perfect gram. We are known for our art inspired spaces, delicious food and great vibes. Our brand is glued together by our company culture. Currently, we are looking for other folks who are enthusiastic about being part of our team and growing our ever-evolving brand. Many of our employees have been with the company from the first installment of the brand. Our careers feel like a life purpose for many of us and a common thread is that we pay a distinct amount of attention to detail in creating this atmosphere. The ideal candidate wants to really enjoy their work environment and the people they work with. With a restaurant group expanding as rapidly as we have, we need someone who is self-motivated, and willing to take initiative. The ideal candidate wants to really enjoy their work environment and the people they work with. With a restaurant group expanding as rapidly as we have, we need someone who is self-motivated, and willing to take initiative. We are looking for an Expo to manage the flow of food between the kitchen and front of house with accuracy and efficiency. As an expo, you are responsible for ensuring that every dish leaving the kitchen is complete, correct, and well presented before it reaches the guest. You’ll work closely with both the back and front of house teams, maintaining clear communication, and organization in a fast paced environment. This position also includes assisting with food running when needed to support the team . The ideal candidate is detail-oriented, thrives under pressure, and enjoys working in a high-energy, team-focused environment. This position is located at: Happy Camper - Denver 3211 North Pecos Street Denver, CO 80211 Responsibilities: • Double-check all dishes for accuracy, presentation, and quality before they reach guests, • Coordinate food orders between kitchen and service staff to maintain smooth service, • Support the team by anticipating needs and staying proactive during service, • Assist in running food when needed, • Knowledge of the food menu and table numbers, • Maintain clean and tidy work areas, • Strong communication and time management skills, • Customer satisfaction-oriented, • Manage third party delivery apps (i.e., Doordash, UberEats, Caviar, Postmates, • Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor, • Comply with health and food safety standards, restocking items, and cleaning, • Operate the cash register, answering the phone, providing great customer service, and following company policies & procedures, • Ability to stand and walk a minimum of 8 hours or as needed, • Will frequently reach, feel, bend, stoop, carry, finely manipulate and key in data, • High school diploma or equivalent preferred, • Ability to provide top notch customer service in a fast-paced environment, • A positive attitude and ability work well under pressure with all restaurant staff, • Does high-quality work while unsupervised, • Willing to follow instructions and ask questions for clarification if needed, • Able to work in a standing position for long periods of time, • Strong multitasking and communication skills, • Able to safely lift and easily maneuver trays of food when necessary, • Willing to follow instructions and ask questions for clarification if needed, • Able to handle money accurately and operate a point-of-sale system, • Able to work in a busy restaurant environment, • Previous restaurant experience preferred, • Food Handlers certification required, • Customer Service Hourly Rate: $23/hr plus $2-4/hr in tips; total hourly earnings will vary on tips. Benefits: • Hourly pay plus tips Department: Front of House Reports to: General Manager Status: Non-exempt. Variable Hourly Location: Denver Happy Camper is an equal opportunity employer. We value diversity in gender, race, ethnicity, sexual orientation, gender identity, disability, religion, age, veteran status, life experiences and ideas. We are committed to providing equal employment opportunities and strive to provide an inclusive culture that embraces diversity. Reasonable accommodations will be provided for qualified individuals with disabilities as required by law. Must be eligible to legally work in the United States. Powered by JazzHR PGqFRfp36A

Job Description Join the XRG Team: Where Passion for Hospitality Meets Limitless Opportunities! At Xperience Restaurant Group (XRG), our foundation is built on the unwavering dedication of team members who exude a relentless passion for hospitality. We have set our standards high, never settling for anything less than the extraordinary, because at XRG, we believe in delivering not just meals but unforgettable eXperiences. If you're one of those individuals, we invite you to join our XRG Team! Why XRG? Here's a Taste of What We Offer: • Competitive pay: Your hard work deserves more than just a paycheck. Enjoy competitive pay that recognizes your dedication and skills., • Flexibility: Strike the perfect balance between work and life with our flexible hours. Your time matters, and we value your well-being., • Career Growth Opportunities: We thrive on promoting from within, fostering #XperienceRealGrowth for every team member., • Unique Culture: Our Core Values set us apart, making the XRG culture truly unmatched. Join the #XRGFam and eXperience the difference., • Team Member Dining Discounts: Savor the perks of being part of our team with exclusive dining discounts for you and up to 5 guests., • Employee Referral Program: Share the joy of being part of the XRG team with others., • Financial Well-Being: Exclusive Credit Union Benefits, including Checking/Savings, Loans, and Financial Education., • Partner Perks: Unlock discounted rates on theme parks, travel, apparel, sports tickets, and more!, • Sick Time: Offered in eligible states (CA, CO, AZ, MA, MD, WA, NY, NV, IL), we've got you covered!, • Health Insurance: Take care of your well-being with comprehensive health insurance for our full-time team members. Join XRG, where every team member is a valued part of our journey. Discover a workplace that goes beyond expectations, a place where your passion meets endless possibilities. Certified Top Workplaces- 5 years running! Pay Rate: $16.27/Hour, Plus Tips opportunity! PURPOSE Food Expeditors arrange the transfer of food from the kitchen line to the serving floor. They ensure each plate is prepared neatly, properly and in accordance with customer specifications, such as well-done or with extra cheese. Expeditors prepare condiments and side dishes for each order, verify product temperatures and alert servers when orders are ready to go. In some establishments, such as bar and grills, they might deliver food to the bar rather than calling on servers. DUTIES & RESPONSIBILITIES • Responsible for helping to maintain the efficiency of a restaurant kitchen by delivering dishes to the table, • Making sure to deliver items to the customer’s table when they are ready., • Assists waiters and waitresses., • Keeps up a constant flow of items from the kitchen to the table to the dishwasher. QUALIFICATIONS & SKILLS • Ability to stay organized throughout the day to avoid becoming overwhelmed during busy times., • Must also be able to communicate well with other members of restaurant staff., • Needs to be coordinated and able to keep track of several different tasks at once., • It’s important that an expeditor is not afraid to speak up loudly to let coworkers know what needs to be done., • Excellent communication skills., • Effective verbal and written communication skills 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. • 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 DISCLAIMER This job description is a summary of duties, which you as a Food Expeditor 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 Description Our company is seeking a dynamic and professional Executive Sous Chef who possesses a true passion for the culinary arts and brings it to work with them daily. With an extensive wine cellar, locally sourced menu items and craft cocktails, our modern restaurant welcomes you in to a dining experience you won’t forget! We’re confident about our company’s future and we recognize we need to hire the very best and brightest professionals to maintain our long-term goals. Take advantage of this amazing career opportunity as an Executive Sous Chef! Apply today for our location in Denver, Colorado. Title of Position: Sous Chef Job Description: Our Sous Chef will be challenged every single day. The person in this position will assist the Executive Chef in educating and mentoring the kitchen staff, keeping them up to date with any menu adjustments and maintaining consistent top quality ingredients in every dish, every time. The Sous Chef must be able to build top line sales and guest counts through the delivery of a competitively superior team that will be recruited, trained and mentored by the Sous Chef. Responsibilities will also include maintaining proper food safety and sanitation procedures are being met. Compensation & Benefits: • Salary: up to $72,000, • Medical/Dental/Vision Insurance, • 401k, • Bonus Potential, • Great Quality of Life Qualifications: • Minimum of 2-3 years current experience as a salaried Sous Chef in an Upscale or Fine Dining concept, • High volume background - must have Sous Chef experience in restaurants doing over $5 million in sales per year, • Ability to maintain high levels of food quality, consistency, and hygiene, • Strong leadership, communication, and organizational skills, • Hands-on with hiring, training, and developing hourly employees, • Excellent work ethic and drive to succeed, • Executive Sous Chef candidates must be proficient with financials (P&L's, inventory, food/labor cost, etc.) For immediate consideration, e-mail your resume to today!

Job Description POSITION: Food Service Supervisor SEASON: Austral Summer (Summer 2026-2027) LOCATION: Palmer Station, Antarctica SECTOR/DEPT: Gana-A'Yoo Services Corporation (GSC) Antarctica REPORTS TO: Culinary Manager SALARY:$1,188 - $1,324 per week Currently seeking a Food Service Supervisor (Palmer Station) - Responsible for instituting and monitoring total quality control and quality assurance of the policies, standards and procedural implementations set forth by the food services department; employee issues; assisting and directing all positions as needed. ESSENTIAL DUTIES AND RESPONSIBILITIES: Functions as senior food services representative at Palmer Station. Displays strong leadership, communication and organizational skills in a diverse supervisory capacity. Motivates self and others in physically challenging and atypical work environment. Agrees with and adheres to the Standard Operating Procedures and tasking responsibilities of the food services department. Monitors daily food service operations regarding policy, personnel and production. Monitors overall quality, preparation, production and presentation of food on all shifts for all dining locations, functions and special events. Responsible for documenting and communicating daily operational and personnel information to Culinary Manager. Initiates and/or approves significant menu changes. Coordinates menu planning and adjustments; ordering and receiving of food. Monitors availability of ingredients; make adjustments when necessary. Coordinates placement of weekly food order among Sous Chef(s). Orders fresh produce as needed. Conducts weekly menu planning meetings with Sous Chef(s). Monitors compliance with safety and sanitation standards within the kitchen, serving area and dining area, in conjunction with the Culinary Manager. Responsible for implementing and maintaining a safe workplace program and ensuring that safety is the highest priority in the workplace. Responsible for safety reporting for all employees. This includes soreness, injuries, and near misses. Responsible for proper documentation of food temperature logs, production records, and any other documentation required in regards to food safety and sanitation. Monitors adherence to proper labeling and dating of food; adherence to recipes and proper cooking techniques. Responsible for personnel scheduling: deployment, redeployment and weekly work schedules. Communicates and coordinates with Sous Chef(s) daily for timely and efficient utilization of leftovers, production information and fresh produce. Assists in resolving disputes and counsel employees on issues that shift leaders are unable to resolve. Works closely with Culinary Manager to initiate progressive changes in the long-term and short-term operational goals of the food service department; may involve research and technical writing. Responsible for disseminating information to personnel as needed for efficient daily operations. Performs duties in support of Infrastructure and Operations Division metrics. Trains and orients subordinate employees on performance, documentation and activities that affect the achievement Infrastructure and Operations Division metrics. Adequately and honestly track all data related to metrics. Supports the achievement of ASC metrics, whether metrics can be directly or indirectly, affected by this position's activities. Provides direct support, using staff resources if necessary, to the achievement of all metrics related to ASC. Complies with all ASC Environmental Health & Safety, and Quality Assurance, requirements and goals. Provides documentation to these divisions as necessary to ensure adequate and legal documentation. Ensures that all subordinate employees are trained and understand ASC Environmental Health & Safety, and Quality Assurance, requirements and goals. Maintains documentation as necessary to meet these requirements. Works to achieve ASC goals and contractual commitments Participates in and/or conducts inter- and intra- departmental meetings as required, including but not limited to weekly safety meetings, weekly production meetings, and weekly supervisors meeting. Assists and supervises in all areas of the kitchen, serving and dining areas. Interacts with customers to obtain feedback on food quality, service, menu selection and sanitation; make adjustments accordingly. Monitors and augments instruction to all personnel on the proper use, care and cleaning of equipment. Assigns tasks and projects to personnel in addition to their daily tasks to maintain the overall organization of the food service department. Informs Sous Chef(s) of all events that cause population fluctuation at primary and satellite dining areas. Plans and organizes meals for special occasions. Monitors the planning, ordering, preparation, service and clean-up of all food-related functions involving Distinguished Visitors to Palmer Station. Able to stand for up to twelve hours a day six days a week. Able to lift up the safety regulation maximum from the floor to a table or cart in a safe manner. Ability to manage and follow through over winter projects as needed. Performs other duties as required. EDUCATION: High school education or GED required. Graduate of a culinary arts or apprenticeship program to provide production of broad range menus required. Five years supervisory experience in a high volume food service capacity accepted in lieu of degree. CERTIFICATIONS AND/OR LICENSING REQUIREMENTS: Current ServSafe Food Handler certificate must be obtained prior to deployment to Antarctica. Valid driver's license required. EXPERIENCE: Minimum of 7 years cooking experience, with 3 years supervisory responsibilities in high volume (not including convenience or fast food) facilities is required. 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: 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.

Job Description Salary: $70,000 - $74,000 Other Forms of Compensation: Merit Increases With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies – Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry’s future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary 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: • Assists Executive Chef to assure compliance with all sanitation, ServSafe, safety, production, and merchandising requirements, • Motivates, trains, develops and directs the back of house employees to accomplish the objectives of the operation to the satisfaction of the customers, clients, and sectors, • 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, • 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, • Mastery of a wide variety of kitchen positions and stations, • Ability to think on their feet, as well as create, produce, and serve on the fly, • Knowledge of food cost and how it pertains to a kitchen, product and quality identification, • Excellent interpersonal, customer service, and oral/written communication skills, • Applied food service sanitation certification, SERVSAFE, and/or HACCP federal guideline certification CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1521806 CCL Hospitality Group Caitlin Pham [[req_classification]]

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 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, • At least 3+ years of Food and Beverage (F&B) industry and culinary experience in a similar role, • 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 Powered by JazzHR zZ0M9CU0Kl

Job Description Overview Opportunity: Sous Chef Assist the Executive Chef in the preparation of food and oversight of kitchen operations in accordance with established food quality, guest service and sustainability standards. Your Growth Path Executive Sous Chef – Chef – Executive Chef Your Focus • Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values., • Oversee preparation and production of menus, development and execution of recipes., • Manage kitchen operations and assigned staff., • Ensure staff prepares menu items following recipes and yield guides, in accordance with department standards., • Develop new menu items, test and create recipes., • Trains, develops and evaluates personnel with regard to proper use of standard kitchen equipment and tools, techniques and skills., • Supervise kitchen personnel to ensure that methods of cooking, garnishes and portion sizes are as prescribed., • Manage budget, monitor costs and operating needs in keeping with overall containment of unnecessary expenditures., • Direct and develop skills of the team to the achievement of department and area goals., • Evaluate all direct reports and conduct introductory period and annual performance reviews., • Maintain an open door policy and address all team member issues and/or concerns in a timely manner., • Conduct divisional/departmental staff meetings on a monthly basis., • 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. Your Background and Skills • Degree or certification from an accredited culinary program preferred., • 3 years experience in a managerial position of an upscale and/or high volume food service establishment required. Work Environment and Context • Work schedule varies and will include working on holidays and weekends., • Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, using fingers and hands, stooping, kneeling, or crouching. What We Believe People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It

Job DescriptionDescription: Denver is an esteemed culinary destination within the heart of Denver, renowned for its commitment to exceptional cuisine and unforgettable dining experiences. As part of our dynamic team, we are seeking a talented and motivated Sous Chef to supervise and coordinate all activities concerning back-of-the-house operations and personnel. As a Sous Chef at [Insert Restaurant], you will play a key role in ensuring the efficient production of high-quality dishes before and during service hours. Responsible for overseeing BOH operations and personnel, the Sous Chef will assume the duties of the Chef de Cuisine and other Sous Chefs in their absence. Responsibilities: • Taste food items routinely to ensure consistency and conformance to recipes and appearance standards., • Provide special attention to special guests and those with special needs., • Train kitchen staff on all menu items and food production principles through constant communication and accurate menu descriptions., • Control food costs by maintaining product storage requirements, daily work sheets, standardized recipes, and waste control procedures., • Purchase food orders, ensuring proper quality and quantity of food items are available at all times., • Create daily specials in keeping with the restaurant’s style., • Maintain product quality standards and consistency through hourly kitchen personnel., • Step in as acting chef in any position necessary., • Work the line when necessary., • Use daily kitchen notes to communicate with the management team., • Establish open lines of communication between FOH and BOH at all times., • Collaborate with FOH personnel on menu changes, specials, and information regarding shortages., • Attend daily line up meetings, educating FOH personnel in product awareness and cultivating long-term food knowledge., • Lead by example and motivate through positive reinforcement., • Strive for guest satisfaction—maintain the goal of creating positive guest experiences., • Maintain the integrity of every dish, regardless of time, price point, or level of difficulty., • Organize and operate an efficient, professional service., • Train and motivate all kitchen personnel in restaurant policies, procedures, and rules., • Hold kitchen staff accountable for not following policies and procedures., • Interview, hire, train, evaluate, and review all hourly BOH Restaurant staff., • Discipline and terminate staff as needed., • Onboard new employees and ensure proper documentation is completed., • Verify new employees in the online system., • Provide positive feedback and constructive criticism as appropriate., • Develop culinary talent by coaching and mentoring hourly staff., • Maintain positive attitudes about all culinary aspects of the restaurant., • Maintain all proper documentation of disciplinary actions and incident reports., • Create and/or oversee the creation of the restaurant BOH Schedule., • Coordinate prep lists prepared by each of the chefs for prep cooks and coordinate the execution of the corresponding prep., • Ensure all food items are properly prepared., • Ensure frozen products are pulled from the freezer at least two days in advance to properly thaw., • Orient, motivate, train, and educate all prep staff., • Maintain the highest standards of quality and consistency with all prepped products., • Sample food items daily to ensure consistency and conformance to recipes and standards of appearance., • Work with the Chef de Cuisine/Executive Chef to ensure all recipes are documented and accurate., • Update and organize the recipe book as needed., • Update new and revised recipes. Benefits: • Competitive salary., • Health, dental, and vision insurance., • Opportunities for professional growth., • Employee discounted dining., • Paid sick leave, paid birthday, and Parental Leave., • High school diploma or GED., • Minimum 1 year of previous kitchen experience, with at least 1 year in a similar position., • Able to work well under pressure and be self-motivated., • Good organizational, time management, and delegation skills., • Strong written and verbal communication skills., • Spanish-speaking skills would be a definite plus.

Job DescriptionBenefits: • 401(k), • Competitive salary, • Employee discounts, • Flexible schedule, • Free food & snacks, • Opportunity for advancement, • Flexible Scheduling, • Competitive Compensation, • Career Advancement Opportunities, • Paid time off, • 401k via payroll deduction Responsibilities: • Take food and beverage orders from customers, • Answer questions about the menu and preparation, • Provide accurate orders to the kitchen staff, • Check with customers periodically during their meals to ensure they are satisfied, • Take orders from customers for food and beverages, • Provide customers with their checks at the end of the meal and process payment Qualifications: • Previous experience as a server is preferred but not necessary, • Friendly and outgoing personality, • Excellent communication skills, • Ability to meet the physical demands of the position, including standing for long periods and carrying trays, • Familiarity with food safety guidelines

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 McMurdo Station Sous Chef. 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: McMurdo Station, Antarctica SECTOR/DEPT: Gana-A'Yoo Services Corporation (GSC) Antarctica SALARY: $905 - $1,029 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: 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.

Job DescriptionKitchen Manager & ChefAbout the Role: The Kitchen Manager is responsible for preparing and serving nutritious meals and snacks that support the health and development of young children. This role oversees daily kitchen operations, including food safety compliance, menu execution, inventory management, and accommodation of allergies and special dietary needs. The Kitchen Manager also supervises and supports kitchen staff, ensuring a clean, organized, and efficient kitchen while collaborating with center leadership to support a positive early learning environment. The Kitchen Manager reports and works closely with the Health & Nutrition Manager to ensure alignment with nutrition standards, regulatory compliance, and program-wide health initiatives. Who we are: Clayton Early Learning is a leading nonprofit dedicated to providing children from birth to five with an exceptional start and empowering families for lifelong success. We directly serve approximately 500 children annually through our school, home-based programs, and community partnership sites. As a proud member of the Educare Learning Network and the Head Start community, we are deeply committed to providing high quality early childhood education through a whole-child, whole-family approach. Our unique location on a 20-acre historic campus in Denver is the foundation for our strategic vision to become a thriving neighborhood center to serve the community more fully, addressing needs including food security and health care access. Our team of over 125 dedicated professionals works in a supportive environment of collaboration, innovation, and personal growth. What this Role involves: • Knowledge of CACFP meal patterns and portion requirements to ensure compliance for young children, • Oversee all kitchen operations, ensuring meals are planned, prepared, and served in compliance with CACFP requirements and food safety guidelines, • Prepares and serves breakfast, lunch, and snacks for infants, toddlers and preschoolers (0–5 years), including purees and modified textures, according to established daily schedules, • Accommodates food allergies, special diets, and cultural preferences, • Maintains required food production records, • Develops menus in alignment with CACFP guidelines, ensuring all meals meet nutritional requirements, portions are accurately calculated, and food waste is minimized., • Supports nutrition education efforts as appropriate (e.g., introducing new foods, promoting healthy eating habits), • Supervises kitchen staff to ensure food is prepared and cooked properly, providing guidance as needed and maintaining compliance with health and safety standards., • Monitors and manages inventory, orders food and supplies, and conducts inventory controls and audits., • Establishes and maintains positive working relationships with external food vendors and suppliers to ensure quality, reliability, and cost-effectiveness., • Ensures cleanliness of the kitchen and associated equipment and oversees regular sanitization; cleans utensils, equipment, storage, food preparation and serving areas to maintain safe and sanitary conditions, • Reviews CACFP classroom meal records in COPA to ensure accuracy and alignment with classroom hard copies, • Support with Monthly CACFP claim process, • Checks equipment functionality and arranges for repairs or maintenance, • Supports program initiatives by managing and utilizing onsite gardens and promoting fresh, whole, and organic foods in daily meal preparation FUNCTIONAL LEAD • Builds and maintains positive relationships with internal and external stakeholders at all levels including employees, students, and visitors, • Supports the function with all supervisory responsibilities including hiring, professional development, training, performance management and terminations for employees within function, • Overseas and develops the team to build their expertise; provides support and guidance on their activities and workflow, • Assists with the development of new systems based on knowledge of trends, best practices and changes within the industry and discipline What we are looking for: Education: Associate degree in Culinary or related field Certification or Licenses: ServSafe or other food safety certification and culinary certification preferred Experience: 5+ of kitchen management and cooking experience Skills: Knowledge of cooking, kitchen operations, and health, sanitation, and safety standards, strong leadership skills with the ability to build relationships, lead a team, and mentor staff , Ability to prioritize multiple tasks, delegate effectively, and provide guidance as a subject matter expert, Skilled in identifying and resolving conflicts while remaining calm under pressure, Strong verbal and written communication skills , Ability to perform and apply basic mathematical calculations , Up-to-date knowledge of relevant functions and regulatory requirements , Proficient in Microsoft Office Suite with the ability to learn new systems quickly Other Special Requirements: Experience with the Child and Adult Care Food Program (CACFP) or Institutional Foodservice Programs and Settings, Current PPD-TB and physical examination, successfully pass a background check and any other regulatory screening requirements. What we offer: • 16+ paid company holidays, • Spring Break and Winter Break - up to 10 paid days off, • Accrued vacation time (starting at 10 days/year, up to 30 with tenure), • Paid sick time, • Medical, vision, and dental insurance coverage, • Life and AD&D insurance, • Mental health support through our medical plan and EAP, • Long-term disability coverage, • 401(k) with 5% employer match after 1 year, • FSA plans, • College 529 investment options, • Identity theft protection and more Compensation: $60,000-$64,000 per year Clayton's Core Values At Clayton Early Learning, we believe that our core values help to drive actions and create habits that allow our belief in the unlimited potential of young children to become a reality. We seek candidates who demonstrate our core values and are motivated by a value-driven environment. • Collaboration builds trust and relationships and brings new ideas, skills, and knowledge to help us do better work., • Community fosters resiliency, stability, and strength., • Fun reduces stress, keeps us motivated, builds connections, and models of joy for our children., • Growth allows us to develop professionals and provide the best service., • Stewardship enables us to have the greatest impact on the resources we have. Clayton Early Learning is an equal opportunity employer that values workplace diversity. We strive to create an inclusive work place that embraces diverse backgrounds, life experiences, and perspectives. We prohibit discrimination of employees or applicants on the basis of race, creed, color, age, sex, national origin, sexual identity, sexual orientation, religious affiliation, disability, or any other classification considered discriminatory under applicable law Job Posted by ApplicantPro

Job DescriptionThe Wellness Supervisor is responsible for the implementation and health services of mental, emotional, and social health services at a Girl Scouts of Colorado (GSCO) camp property. This position is responsible for providing daily, on-call, and weekly wellness services for campers, working in tandem with the health supervisor to provide whole body health at camp. Additionally, this role supports the property, hospitality, operational, program, & cabin leadership team as needed as part of the camp team. A primary function of this, and every other job at camp, is to ensure that each member, guest and visitor receives the highest caliber of service. Pay Range: $576 - $620/week plus food and lodging (valued at $200) Dates: end of May- early August (exact dates TBD) ESSENTIAL DUTIES & RESPONSIBILITIES • General Responsibilities, • Participate as an active member of the camp staff team within all aspects of camp program., • Work with leadership supervisors, health team, leadership director, and executive director to provide wellness care for all persons within camp program., • Provide daily health/wellness screenings of campers., • Communicate and advise staff on accommodations to provide for special medical/health/wellness considerations., • Maintain constant professional communication in partnership with leadership director to caregivers regarding the mental and emotional health care and services provided to campers., • Provide support and oversight in routine and emergency health procedures in consultation with the executive camp director and in keeping with established guidelines., • Provide a comfortable, soothing, and caring environment and space for all people., • Encourage self-care among campers and staff by communicating needs, taking breaks, utilizing rest times, mindfulness strategies, and advocating for mental, and emotional health., • Responsible for the cleanliness, organization, care, maintenance, and inventory of assigned areas., • Responsible for the inventory, filling and contents of ‘wellness kits' and/or various resources needed., • Program Responsibilities, • Provide to campers wellness, mindfulness, ‘Popsicles of Positivity’, and team building programs, with a focus on self-care, positivity, kindness, empathy, and JEDI practices., • Assist with the implementation of general camp program for campers during overnight, troop day, and family camp sessions., • Camper Leadership & Supervision, • In conjunction with the leadership supervisors, provide care and supervision for all cases of mental illness, emotional support, neurodivergent persons, and special considerations of campers., • At all times, act ‘in loco parentis’ regarding the wellness services for all campers in overnight camp sessions., • Accountable for assuring campers receive quality wellness health care., • Staff Leadership & Supervision, • In conjunction with the leadership supervisors, provide support to staff seeking help/assistance in areas of mental, emotional, and social health., • Aid staff when reports of child abuse/neglect are made and contacting county due to the reporting of child abuse/neglect., • Provide resources as assigned regarding mental health, wellness practices, homesickness prevention & support, behavioral and special considerations, bullying/aggressive behavior, and guidance (discipline) strategies., • Provide mental health first aid advice according to procedures., • Administration, • Manage administrative responsibilities in a timely, independent, and detail-oriented manner., • Accountable for the documentation, review, and submission of all reports/situations, occurrences due to mental/emotional/social health issues., • Participate in camper and staff feedback forms as necessary for the overall camp’s strategic planning., • Respect the confidential nature of all information pertaining to staff, volunteers, and campers., • Participate in regular staff meetings and training for planning purposes, communication resolutions, and carrying out assignments., • Coordinate and communicate schedules to campers & staff as necessary., • Carry out ongoing observations to assure that goals and expectations of leadership & care are positive and appropriate., • Interact with digital systems including WorkBright, CampMinder, Office365, Slack, Instagram, & Facebook., • Work and support plans are developed with the Leadership Director in conjunction with camp strategic plan, budget, and policies., • Provide and/or support camp-wide emergency procedures during on-site and off-site trip incidents., • Provide and/or support camp-wide health practices in conjunction with the health team., • Provide support as necessary to all operational, program, cabin leadership, and director staff., • Support the work of the site, kitchen, and housekeeping staff as needed.GSCO CROSS-FUNCTIONAL RESPONSIBILITIES, • In accordance with the philosophy of Girl Scouts of Colorado, the person filling this position may occasionally be required to carry out or assist with other tasks in addition to the duties listed on this job description., • Support the efforts and commitments of Girl Scouts of Colorado in pluralism and diversity throughout the organization and within each community served. Education and/or Formal Training • Higher education at college/university or equivalent professional experience., • Must have current OR willingness to obtain the following certifications: First Aid/CPR, Child Abuse Mandated Reporter, Universal Standard Precautions. Knowledge, Skills, Abilities, and Experience, • Experience within the mental health care industry., • Experience working as a social worker (i.e. previous or current licensed social worker), school counselor, personal life coach, special education teacher, or equivalent work experience., • Experience working with emotional health concerns, behavioral considerations, and the integration of social inclusion., • Experience within crisis management and trauma informed care., • Flexible and adaptable dealing with changing situations, environment, and procedures., • Preferred experience working in an outdoor program and/or camp setting., • Working with individuals from diverse backgrounds., • Experience in leadership of children, peers, and/or staff., • Willing to provide innovative and engaging program development and facilitation in an informal, outdoor setting.Additional Requirements, • Must be able to pass a criminal background check acceptable to GSCO standards., • Must be at least 25 years of age., • Valid driver's license, driving record acceptable to the Girl Scout insurance company standards, with 5 years of driving experience.MATERIAL AND EQUIPMENT DIRECTLY USED, • First-aid supplies, emergency, and health care equipment., • Health records and forms, incident reports, etc., • Subject to injuries from falls, accidental strikes, cuts from equipment, etc., • Computer and related software, telephone, copiers, and equipment commonly found in an office environment., • Handheld radios., • Camps are at altitudes of 8,000-9,500 feet., • Ability to work non–traditional hours including evenings, weekends, extended overnight periods and extended work hours, up to 22 hours per day., • Required daily, frequent exposure to highly stimulating and loud environments., • Program activities are carried out in the out-of-doors often in inclement weather., • Willing to be on-call at all times, for health, emergency purposes, camper supervision, and program implementation., • Required to live on-site in shared housing with fellow staff; and campers assigned/required for supervision., • Requires extensive walking/hiking >2miles/day over uneven and unpaved terrain., • Able to carry, lift and/or transfer at least 50 pounds., • Ability to hear, listen, see, sit, stoop, kneel, crouch, crawl, bend, use hands & fingers to handle or feel, reach with hands & arms, and balance. 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Job Description At Jefferson Center, it is our policy and our mission to be inclusive and mindful of the diversity of everyone who comes through our doors. We are passionate about building a community where mental health matters and equitable care is accessible to all races, ethnicities, abilities, socioeconomic statuses, ages, sexual orientations, gender expressions, religions, cultures, and languages. The CSU Residential Counselor will provide milieu management, psychoeducation groups and ensure safety of individuals in Jefferson Center's Childrens Crisis Stabilization Unit. This is an on call (Pool) position, shifts will vary as needed. Overnights, days, and weekend shifts available. Jefferson Center's Children's Crisis Unit has a mission to use an interdisciplinary team of clinicians, residential counselors, medical staff and admissions staff to provide brief, 3-5 day, crisis stabilization treatment for children and youth with behavioral health issues, including depression, suicidal thoughts, other trauma reactions, and family issues. Our team coordinates treatment and provides tools and safety planning for children/youth and families so that they can safely return to their homes and the community. We are committed to serving Colorado’s children/youth while maintaining a non-judgmental and inclusive approach. Essential Duties: • Provides milieu management, guidance, safety, stability, and direction to children/youth using a strengths-based approach., • Maintains acceptable attendance and punctuality and is consistently at work on time., • Interacts with children/youth and their families to provide guidance, safety, stability, and direction including de-escalating potentially dangerous situations., • Acquire and maintain certification in Nonviolent Crisis Prevention and Intervention Training (CPI), • Performs accurate and timely documentation at all times, including but not limited to admissions, shift notes, discharges, inventories and screening of clients’ personal belongings, individual and group sessions, Medication Occurrences (MOR), and Adverse Incident Reports (AIR)., • Monitors and documents client’s vital signs, physical condition and behavior, as needed. Must be able to administer blood pressure assessments, utilizing blood pressure cuffs, when Nurse is not available., • Acquire and maintain certification as a Qualified Medication Administration Personnel (QMAP.), • Administers medications to clients per QMAP standards., • Acquire and maintain certification in CPR/First Aid., • Assists with the planning, conducting and supervision of patient activities, including community meetings, groups, external meetings on-site, family visitation, recreational activities, and life skills., • Facilitate or co-facilitate psychoeducation groups., • Assists team in the coordination of treatment referrals for clients motivated to seek on-going treatment following discharge., • Assign and monitor clients completing residential unit chores, including main areas, hallways, bedrooms and bathrooms., • Collaborate with kitchen staff regarding meals and snacks., • Practices OSHA safety standards and disposes of biohazard waste according to OSHA standards., • May assist in transporting admitted clients to hospitals, aftercare or other approved services as directed by the Shift Coordinator or Program Coordinator. Individual may be exposed adverse weather conditions during loading and unloading passengers., • Effectively responds to the client’s needs and problems, initiates and maintains positive interactions, timely response to phone calls, email and other requests., • Ensures Adverse Incident Reporting (AIR) procedures are followed during shift., • Attends mandatory in-services, staff meetings, clinical supervision, and on-line training as required., • Participates in supervision by coming prepared with an agenda. Reports high risk/problem cases using a problem-solving approach as well as feedback., • Participates in and promotes a positive, supportive, cooperative team environment., • Participates in staff development activities that enhance professional growth., • Has an understanding of the impact of trauma on the individuals being served, so that every interaction is consistent with the recovery process and reduces the possibility of re-traumatization., • Participates in the Center’s training/educational programs designed to enhance knowledge about Trauma Informed Care, the impact of trauma and trauma recovery., • Ensure that delivery practices are guided by the principles of trauma informed care and the principles of addiction treatment., • Maintains effective interpersonal relations with consumers, peers, subordinates, upper management, visitors and the general public. Uses language and behavior to promote dignity and respect., • Corporate Compliance including documentation on practice in accordance with regulatory requirements and clinical guidelines., • Exhibits enthusiasm, respect, adaptability, flexibility, and spirit of cooperation in the work environment. Education, Knowledge, Skills & Experience Required: • High School Diploma or GED required. Bachelor’s degree strongly preferred., • At least 1 year of experience in the human services field required., • Experience in mental health or related field in inpatient, residential, crisis prevention, juvenile corrections, or other similar settings strongly preferred., • Ability to facilitate group activities and capable of high-quality documentation., • At least 21 years of age., • Bilingual (English/Spanish) preferred Salary Grade 49- High School/GED $25.00-$30.00 hour depending on shift. Salary Grade 50- Bachelor’s Degree $30.00 to $35.00 hour depending on shift. We will accept applications on an ongoing basis.

Job DescriptionBenefits: • 401(k), • Dental insurance, • Employee discounts, • Free food & snacks, • Health insurance, • Paid time off, • Vision insurance For more than three decades, weve been brewing handcrafted beer in our modest basement brewery beneath Denvers largest pool hall. Our beerinfused food menus change seasonally and feature daily specials, all designed to pair perfectly with our awardwinning craft beers. Located in the heart of LoDo next to Union Station, Wynkoop offers some of Denvers most soughtafter banquet facilities. Our venue can host anywhere from 12 to 1,200 guests, and since 1988, our ambiance, food, and beer have been creating memorable experiences for locals and visitors alike. Reporting to the Executive Chef, the Sous Chef is a key leadership role responsible for delivering highquality cuisine while motivating and supporting our backofhouse team to exceed guest expectations. This position oversees daily kitchen operations, ensuring efficiency, consistency, food safety, and exceptional standards in a fastpaced, highvolume environment. The ideal candidate leads by example, remains calm under pressure, and inspires the team during peak service periods. Ultimately, the Sous Chef helps ensure smooth operations and fantastic dining experiences for every guest. Salary: $60,000$65,000 annually, based on experience, PLUS: • Companyprovided FREE medical, dental, and disability insurance, • Quarterly bonus potential, • FREE parking, • FREE meals and shift beer or non-alcoholic beverages, • Employee discounts, • Wynkoop merchandise, • Voluntary benefits including vision and life insurance, • 401(k), • Paid time off, • FREE Employee Assistance Program for the manager and eligible family members, • Career growth and advancement opportunitiesSalary listed is a goodfaith estimate of expected compensation for this role in Colorado. Job Duties & Responsibilities • Coordinate and oversee daily backofhouse restaurant operations, • Ensure kitchen operations meet quality, safety, and efficiency standards, • Monitor food quality, forecast product needs, place orders, and manage food and labor costs, • Proactively identify and resolve operational challenges, • Support revenue, profitability, and quality goals, • Recruit, hire, train, and manage kitchen staff, • Respond professionally and effectively to guest concerns when escalated, • Ensure compliance with all health, sanitation, and safety regulations, • Develop menus, train staff, and execute all culinary programs, • Step in for the Executive Chef as needed to plan and direct food preparation, • Provide final quality checks on plated dishes before service, • Complete administrative and managerial duties as required, • Proven experience as a Sous Chef, Kitchen Manager, Executive Chef, or similar leadership role in a fastpaced, highvolume, fullservice restaurant, • Strong problemsolving and decisionmaking skills, • Demonstrated leadership, motivation, and peoplemanagement abilities, • Ability to delegate effectively and manage multiple priorities, • Passion for the culinary industry with awareness of current trends and best practices, • Working knowledge of MS Office, restaurant management systems, and POS platforms, • Ability to stand for extended periods, lift up to 40 lbs, and work a flexible schedule including nights, weekends, and holidays based on business needsIf youre excited to lead a fastpaced, hardworking, and FUN culinary team in one of Denvers most iconic brewpubs, wed love to meet you! This position will remain open until filled, with applications reviewed on a rolling basis. Compensation is a goodfaith estimate and may vary based on experience, skills, and business needs. Employment is contingent upon applicable postoffer requirements, consistent with Colorado law. Wynkoop Brewing Company is an equal opportunity employer and values a diverse workforce. We encourage applicants of all backgrounds to apply.

Job Description Kitchen & Poke Bowl Preparation Specialist Fast food style busy and popular Poke Bowl Restaurant at 110 16th St mall #100 Denver, CO 80202 is currently looking for Kitchen & Poke Bowl Preparation Specialist We are looking for handle skillfully, attentive and responsible employees. -Make and Serve customized Poke bowls to customers in line, Great customer service, Preparation of various kinds of topping, Cashier, Cleaning FOH & BOH, Multitasker. Experienced and Knife skill and Sushi prep experience Plus. -Must Self-starter, team worker, organized and detail person. -Full time & Part time available. Monday - Friday 9:00am Opening - 5:00pm / Monday - Friday 11:00am - 7:15pm Closing / Saturday shift 10:30am - 3:15pm Rotating with other staff. Work hours can be changed DOE. 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 DescriptionBenefits: • 401(k) matching, • Competitive salary, • Dental insurance, • Free food & snacks, • Health insurance, • Paid time off Job Summary We are seeking an experienced Server to join our team! The Server is the face of our community and plays an integral role in our customers dining experience. You will build rapport with residents, answer questions about the menu, take orders, and serve food and drinks. The ideal candidate is friendly, outgoing, and has fantastic attention to detail. Responsibilities: • Take food and beverage orders from residents, • Answer questions about the menu and preparation, • Provide accurate orders to the kitchen staff, • Check with customers periodically during their meals to ensure they are satisfied, • Take orders from customers for food and beverages, • Provide customers with their checks at the end of the meal and process paymentQualifications:, • Previous experience as a server is preferred, • Friendly and outgoing personality, • Excellent communication skills, • Ability to meet the physical demands of the position, including standing for long periods and carrying trays, • Familiarity with food safety guidelines, • Ability to work in a fast-paced environment

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

Job 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, • 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, • Be able to withstand the pressure and strain of working in close quarters, • 8-years of experience, • High volume restaurant experience is a plusRequirements:

Job Description • We are hiring immediately for a part time CHEF position., • Location: Catering By Design - 11095 East 45th Avenue, Denver, CO 80239. Note: online applications accepted only., • Schedule: Part time schedule; days and hours may vary. Days, evenings, weekdays, and weekends. More details upon interview., • Requirement: Prior experience as an off-premise event catering chef is preferred., • Pay Range: $25.00 per hour to $27.00 per hour. CONSTANTLY CREATIVE. EXPERIENCES REIMAGINED. As Denver’s premier catering and event design company, Catering by Design is internationally recognized for our innovation, service, and results. With nearly 30 years in business, we’ve become known for crafting extraordinary menus, breathtaking décor, and unforgettable experiences that set the standard for Colorado’s most remarkable events.Our award-winning team brings creativity, professionalism, and passion to every event—from intimate gatherings and corporate functions to large-scale celebrations in Denver, Vail, Aspen, Colorado Springs, and beyond. Exceptional Experiences. Enlightened Décor. Passionate People. Inspired Results. Every member of our team plays a vital role in shaping the legacy of our company. We believe the next big idea can come from anyone, and we cultivate talent, expertise, and vision that continually push the industry forward.Designing and catering magnificent events isn’t just what we do—it’s who we are. Job Summary Summary: Directs, coordinates and evaluates assigned kitchen, food production and food-service associates. Essential Duties and Responsibilities: • Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food. Ensures all food handling, sanitation and customer service standards are met., • Ensure proper use, maintenance, and return of all CBD equipment; maintain the venue and act respectfully with venue staff and other vendors., • Execute efficient and safe event breakdown/load-out and complete any required responsibilities upon return to the warehouse., • Read and interpret Special Event Orders, notes, and company SOPs to plan staff assignments, manage timelines, and ensure smooth event execution., • Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action., • Efficiently prepares high-quality food items according to standardized recipes to meet production, delivery and service schedules. Serves meals or prepares for delivery., • Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures., • Tracks food use, waste and consumption to requisition or purchase product., • Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production and merchandising requirements., • Helps select and develop recipes and menus. Catering By Design is a division of Compass Group USA Click here to Learn More about the Compass Story 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: Applications are accepted on an ongoing basis. Associates at Catering By Design are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Colorado Paid Sick Leave Catering By Design maintains a drug-free workplace. 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 for paid time off benefits information.

Lucky Strike - - Responsibilities: Lead kitchen operations in the absence of the Kitchen Manager/Chef; Train and supervise kitchen staff; Plan and prepare food in appropriate quantities based on number of customers; Maintain sanitation and organization of cooking and serving areas; Calibrate cookin

Kitchen Staff / Line Cook] - Competitive Pay and Benefits / Flexible Hours / Employee discounts on hotel stays and other services / Exceptional Training Program - Hotel Cleaning Services is a leading provider of comprehensive cleaning solutions for hotels and hospitality establishments.

Healthcare Services Group - JobID: 688602 [Kitchen Staff / Grill Cook / Line Cook] As a Cook at Healthcare Services Group, you'll: Prepare and serve food including texture modified and therapeutic diets; Assist in assuring proper receiving, storage, preparation, serving, sanitation, and cleaning pro