Kitchen staff jobs in Denver, COCreate job alerts

Please note, this position is located at Steamboat Resort in Steamboat Springs, CO. Year Round Steamboat- Ski Town, U.S.A. ® is known as the friendliest mountain destination on the planet, thanks to our western heritage and welcoming staff. We pride ourselves on hiring the best employees and providing the best experience in the industry. Our culture is supportive, challenging, passionate and committed and we believe that diversity makes us stronger. We are looking for unique individuals who exemplify these qualities and care about each other, our mission, our environment, and our communities. BESIDES WORKING SOMEWHERE AWESOME, WHAT'S IN IT FOR YOU? • Free Alterra Mountain Pass for all eligible employees and eligible dependents for winter and summer, and a free IKON Pass to eligible employees*, • Discounted skiing and riding for friends and family of eligible employees*, • Vacation and Sick Time policies for eligible employees* to rest, relax and recharge, • Generous discounts on outdoor gear, apparel, rental cars, etc., • Medical, dental, vision, life, AD&D, short term & long-term disability insurance, EAP, HSAs, FSAs, and more for Year Round, Flex Year Round, & Season-to-Season Employees., • Apex-MEC (minimum essential coverage) plan available to all seasonal employees without an offer of major medical coverage. This plan helps cover preventive visits, urgent care visits, Free Telehealth, Limited Hospitalization, Prescription Drug Benefits and Free Multilingual Behavioral Health., • 401(k) plan with generous company match, • Discounted tuition with partner online university for all Alterra Mountain Company employees to further their education, • Paid parental leave of up to 6 weeks for eligible employees* For information on Steamboat Ski & Resort Corporation's Social Responsibility work including our Diversity, Equity, & Inclusion actions, please see our webpage at . To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations. POSITION SUMMARY The Steamboat Grand Hotel is seeking an Executive Chef to lead our culinary teams. We are looking for a visionary chef to elevate our culinary offerings in our three dining venues and our event space, which is well over 17,000 square feet. The ideal candidate will bring creativity and passion to our kitchen, overseeing menu development and maintaining high standards of food quality. This role offers the opportunity to showcase your culinary expertise in a dynamic and fast-paced environment. Join us and be part of a team committed to culinary excellence and guest satisfaction. Please note: Only qualified candidates with senior F&B experience in upscale, full-service hotels will be considered. Resume required, cover letter recommended. ESSENTIAL DUTIES • Evaluates local tastes and develops recipes to reflect and enhance local character and interest., • Meets and exceeds each guest's highest expectations for delivery, presentation and taste., • Cultivates a following of regulars., • Professionally develops relationships with regional suppliers and maximizes use of regional ingredients., • Familiar with regionally available ingredients, varieties, seasons, etc., • Professionally develops a management team., • Professionally develops kitchen line and utility staff., • Develops and manages processes for kitchen service that integrate BOH and FOH into a seamless operation., • Develops and oversees processes for kitchen organization, cleanliness, and maintenance., • Collaborates with and supervises kitchen staff regarding menu development, kitchen operations and maintenance., • Oversees all hiring and training of BOH staff. Approves hiring and termination of all employees., • Writes weekly kitchen schedules to ensure sufficient staffing for each meal period., • Generates documents for all HR actions for the BOH team and delivers completed documents to HR., • Administers all BOH management and employee reviews., • Controls costs by monitoring and evaluating food, labor and operating expenses., • Meets with vendors to purchase new items and explores the best pricing., • Constantly seeks improvement in self, staff, and restaurant., • Reads guest surveys and adjusts accordingly as issues arise., • Assist Events Dept. with winning business, providing service, and driving revenue., • Works closely with the Sales and Marketing team to market the restaurant brand through various media channels., • Other duties as assigned REQUIRED QUALIFICATIONS • Associate's degree in culinary arts or a minimum 4 years' experience as an Executive Chef/Executive Sous chef, • Must have at least 4 years' experience in a leadership role as an Executive Sous Chef or Executive Chef in a professional kitchen, • Prior food and beverage kitchen management experience required, • Knowledge of Microsoft Outlook, Excel and Word, as well as Food Trak, preferred, • Ability to problem solve in a highly effective manner and maintain positive relationships with guests and staff, including management, subordinates and co-workers, • Ability to be a consistent role model for company's Service Excellence standards The base salary range below represents the low and high end of the Steamboat Ski and Resort Corporation salary range for this position. Actual salaries will vary and may be above or below the range based on a range of factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Steamboat Ski and Resort Corporation total compensation package for employees. Other rewards may include short-term and long-term incentives. Steamboat area base salary range: $80,000-$90,000 per year PHYSICAL REQUIREMENTS • Must be minimum 18 years of age, • Able to stand for long periods of time, • Must be able to work at a high pace, • Must be able to lift approximately 50 lbs. (i.e. a sack of potatoes or stacked supplies), • Ability to communicate clearly in English both written and verbal The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, and operate a computer and other office productivity machinery. WORKING CONDITIONS Indoor/Outdoor: While performing the duties of this job, the employee may be exposed to harsh and varying outside weather conditions. Hazardous Materials/Noise: The noise level in the workplace is usually moderate. This job description is not an exhaustive list of all functions and responsibilities that an employee may be required to perform in this position. Steamboat Ski and Resort Corporation and its affiliates reserve the right to modify, increase, decrease, suspend, and or eliminate any of the essential duties and/or the position in its entirety. Application Deadline: Recruiting timelines vary by position, however, all Steamboat Ski & Resort Corporation positions accept applications for a minimum of 4 days from the posting date listed above. This position is open and still accepting applications. This job description is not an express or implied contract, guarantee, promise, or covenant of employment for any set term or duration, or for termination only for cause. Employment with Steamboat Ski and Resort Corporation or any of its affiliates is "at will" meaning either party may terminate the employment relationship at any time with or without cause and with or without notice. This position is in Colorado, and the work is primarily in Steamboat Springs, CO and, as such, employment in this position is subject to the labor and employment laws of the state of Colorado. Steamboat Ski and Resort Corporation and its affiliates are equal opportunity employers and maintain drug-free workplaces. All employees and candidates are reminded that Steamboat Ski and Resort Corporation and its affiliates adhere to all applicable labor and employment laws, and State, County, and City-specific labor and employment regulations, where applicable.

Job DescriptionDescription:DENVER RESCUE MISSION Job Announcement Position Title: Chef Reports to: Denver Food Services Leadership Team Job Classification: Full time; non-exempt Salary Range: $20.29 - $24.55 per hour About Us: Denver Rescue Mission has been serving the most vulnerable in our community for over 130 years. Our history is rooted in a love of Christ and a commitment to share that love with others. At multiple locations throughout our community, we help restore the lives of people experiencing homelessness and addiction through emergency services, rehabilitation, transitional programs, and community outreach. The Opportunity: The Chef may be either a full-time or part-time (less than 30 hours per week) position. The Chef reports to the Denver Food Services leadership team (i.e. Supervisor, Manager or Director) as assigned and is responsible for all kitchen operations, activities, and volunteer services. Each shift will be staffed with a Chef who will focus on food production as well as focus on the volunteer experience through engagement and mobilization. Each facility offers buffet style, serving individuals who are utilizing services in each specific location. During the course of a shift, all Chefs will work as a team and lend assistance to one another as needed. All Chefs will be required to fulfill the respective areas of focus based upon the needs of each shift. Responsibilities will include but not be limited to: Kitchen Operations • Plans and executes daily menu in coordination with other Chefs, Denver Food Services leadership positions and the Food Distribution Coordinator using donated food from the Ministry Outreach Center while maintaining high quality balanced meals., • Organizes and monitors buffet style meal service., • Oversees the preparation of meals by preparing a food prep list that can be executed by all kitchen help including volunteers and program participants., • Creates a professional, respectful and teamwork driven environment where team members and volunteers work together in unison., • Records number of meals served by scanning every meal into Denver Rescue Mission’s database. Review meal totals at the end of every shift to ensure accuracy and reports any issues to the Denver Food Services leader., • Trains program participants in appropriate food handling, preparation, and cooking practices. These practices include but are not limited to: appropriate personal hygiene, food preparation, and maintaining proper working relations with all kitchen help., • Works in cooperation with the Volunteer Services department to host and mobilize volunteers from the community who are onsite for kitchen prep and meal service shifts each day, resulting in an excellent volunteer experience., • Anticipates and prepares for the volunteers before each volunteer shift by providing a written list of tasks related to meal planning and oversees the tasks performed by volunteers., • Provides welcome and orientation for the volunteers at the beginning of each volunteer shift., • Continuously mobilizes volunteers during their entire shift so that volunteers are engaged and productive., • Maintains and rotates food storage areas in a manner that is organized, maintains pars and keeps areas free of clutter., • Accurately records donations that stay at the kitchen facility for use in meal production, which includes weighing all donated items and recording on provided sheets., • Sends all excess food donations to Denver Rescue Mission’s warehouse daily per health department standards., • Follows practices of personal hygiene, food handling practices, and proper cleaning and sanitizing methods., • Daily maintains Denver Rescue Mission’s food safety policies, procedures, and required department logs., • Maintains proper food rotation and discards any unusable or unwholesome items immediately., • Standard uniform is a chef coat, long pants, and appropriate non-slip shoes., • As assigned, participates in weekly staff meetings and other staff related activities., • Follows all accepted and normal staff practices regarding sicknesses, reports, job-related problems, and supervision., • Participates in continuous improvement projects and trainings, utilizing Agile and Lean Methodologies and promoting departmental values., • Displays characteristics “humble, hungry and smart” as portrayed in Patrick Lencioni’s book, The Ideal Team Player., • Previous cooking and commercial kitchen experience required., • Must be able to lift and move at least 50 pounds., • Knowledge in food industry procedures and sanitation codes related to buffet type services., • Ability to cook in large and small quantities., • Possess an understanding of hospitality related to food services in front and back of house., • Solid Christian ethic with ability to work with people of diverse cultural, educational, and religious backgrounds., • ServSafe® certified or ability to fulfill certification within 90 days of hire., • Ability to obtain and maintain CPR certification within 90 days of hire date., • Willingness to work nights, weekends and holidays as assigned. Benefits and Perks: • Comprehensive health plan including medical, dental and vision benefits., • Generous vacation, sick time, and holiday pay, plus paid birthday off and ‘refreshment’ day., • Tuition reimbursement and child adoption benefits., • Employer paid term life insurance, long-term disability, AD&D., • Health savings account with generous employer contribution., • Flexible spending account., • Paid parental and bereavement leave., • 401(k) with up to 5% company match. Denver Rescue Mission is both an equal opportunity employer and a distinctly faith-based Christian organization. Denver Rescue Mission complies with applicable federal, state, and local employment laws, and strictly prohibits and does not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, national original or ancestry, ethnicity, sex, sexual orientation, gender identity, age, disability, citizenship, parental status, marital status, political ideology, or current or prospective service in the uniformed services. This policy applies to all terms, conditions, and privileges of employment including recruitment, employment, training, and promotion opportunities. Based upon Title VII of the Civil Rights Act of 1964, the Colorado Anti-Discrimination Act, and the U.S. Constitution, Denver Rescue Mission has the right to, and does, hire only candidates who agree with our Statement of Faith and align with our Christian mission.

Job Description You’re a hard worker, a food lover, and a solid teammate. As Pantry Cook for Mellow Mushroom, you’ll learn each line from Salad/Appetizer to Sandwich/Grill to Pizza/Expo. What’s more, you’ll have everyone’s back. You aren't shy to jump in and help where needed. Whether its some additional prep items as needed or a crush of ToGo orders, you rise to the challenge of getting the job done and getting it done right. Your Mellow vibe and ability to be a team player are just what we are looking for at Mellow Mushroom. Experience is fantastic, but we can always train people who want to learn. Is that you, friend? RESPONSIBILITIES: • Portion, prepare, and assemble menu items (Munchies, Greens and Sweets) as requested, • Possess a solid sense of timing; follow cooking and plating procedures to ensure each guest receives a timely, fresh meal, • Make sure food quality and presentation live up to Mellow standards; take pride in your work, • Set up workstations with ingredients and cooking equipment; help kitchen staff when requested, • Help maintain a sanitized, safe, and orderly environment in the kitchen, • Monitor stock, refill necessary items, and place orders for shortages

Job DescriptionSalary: $20.00/hr. About Us: At Stepping Stone Support Center, we are not just another organization. We are a movement. Our mission is to give adults with intellectual and developmental disabilities (IDD)opportunities to become the best versions of themselves. Every program, every class, and every interaction is rooted in our unwavering commitment to empower the people we serve, giving them a voice, a platform, and the ability to thrive. If you are seeking a place where your work can be a beacon of change, then Stepping Stone is your destination. About the Role: As a Team Advisor, your mission is to make sure our support center and its various programs run smoothly day in, and day out. You will play a critical role in guiding, teaching, and supporting our participants. • Team Guidance: Ensure that the support center and programs run smoothly from open to close and encourage collaboration with fellow advisors to make it happen., • Skills Training: Teach job, life, and social skills to our participants (e.g., kitchen skills and teamwork)., • Operational Oversight: Maintain an atmosphere of positivity, respect, and high standards., • Community Involvement: Lead or accompany participants in community-based activities. Expected Outcomes: Within 15 Days: • Thoroughly understand Stepping Stones mission, programs, and methodologies., • Initiate improvements in daily operations that contribute to a more efficient and effective support center., • Evaluate the success of your short-term development plan and make necessary adjustments., • Demonstrate leadership that promotes a measurable improvement in team performance and participant engagement. Need to Have: • A minimum of a high school diploma, • Previous experience or strong desire to work with an at-risk population, • Strong communication skills, both verbal and written, • Previous experience in vocational training or life skills coaching, • Tech-savvy for record-keeping and documentation Schedule: • Full-time: Monday - Thursday, 8:00 a.m. 4:00 p.m. and Fridays, 8:00 a.m.-12:30 p.m. plus once/month staff meeting on Friday afternoon Location: • This is role is performed on-site at our center: 9032 W. Ken Caryl Ave. in Littleton, CO Pay Rate: • $20/hour Benefits: For Part- and Full-time Employees: • Paid Sick Leave - See Employee Handbook for accrual information., • Option to enroll in 401(k) plan - Must meet *requirements., • Requirements of 401(k) enrollment; the employee must be employed for three months and be at least 21 years of age. * For Full-time Employees Only, effective the first day of the month following the 60-day introductory period: • Enrollment in small company-paid life insurance plan, • Option to choose a medical insurance plan (company pays first $300/mo. of premium), HSA option available on specific plans, • Option to register for company-paid dental insurance, • Option to purchase vision insurance, • Paid company-recognized holidays, • Paid time off & bereavement leave

Job Description Work Schedule: Mon - Fri: Flex Scheduling Salary Range: $90000 - $100000 / year Other Forms of Compensation: 15% Annual Performance Based Bonus Krafted Kitchen Collection, a proud member of the Compass Group family, is where culinary innovation meets elevated experiences. Our curated suite of branded solutions is designed to stand alone or seamlessly complement existing food services, enhancing workplaces, hospitals, senior living communities, academic institutions, and cultural centers. At Krafted, we're not just serving food—we're creating environments that drive productivity and build community. Our strength lies in our people—go-getters backed by bold creativity, deep industry knowledge, and a healthy dose of “let’s do this.” With a portfolio that includes both fully-owned brands and exclusive strategic partners, we deliver one-of-a-kind dining solutions with precision and personality. Our portfolio includes: • Foodworks: A local-first dining platform that partners with independent restaurants to bring authentic, diverse flavors to onsite dining, creating community through food., • Catering By Design: A luxury, full-service catering and event design company that meticulously curates every detail—from menu to décor—to deliver unforgettable events., • Virtual Café: A tech-enabled dining solution offering customizable, kitchen-free food experiences, ideal for modern, flexible work environments., • EAT Club: A personalized lunch delivery service that brings individually packaged meals to the workplace, combining variety, quality, and convenience. Join us at Krafted Kitchen Collection, where your creativity and fresh perspective will be the driving force that propels us to new heights. Let's craft something extraordinary together. Job Summary Working as a Director of Event Services for the Company will allow you the opportunity to work with GREAT people like yourself! You will be responsible for managing the catering/events department, overseeing all internal and external catering for the account, managing client relationships, along with ensuring that the food and service at the functions is of superior quality. Key Responsibilities: * • Lead and manage the following direct reports:, • Event Service Manager - (Responsible for recruiting/hiring/onboarding all onsite staff team members and scheduling of all onsite staff), • Event Managers /Event Chefs-(Along with Event Service Manager-Responsible for recruiting/hiring/onboarding of event managers/event chefs, • Develop and implement training programs for all new and current service staff; ensures staff training programs are implemented and measured regularly, • Regularly attend events through the main part of the event to oversee the operation, • Participate in the operations meeting to collaborate with operations and culinary to ensure execution of each event can be achieved at the highest level; ensures each event has been staffed properly with the correct talent, • Conducts regular meetings with the Director of Sales, Creative Director, Event Designers, Event Production Managers, Culinary Director as well as the CEO to continuously evaluate strategies and ideas for enhancements to benefit the guests’ experience, • Continuously available to monitor on site execution of Catering by Design standards, • In collaboration with the Human Resources Manager, ensure that Employee manuals are current and relevant Preferred Qualifications: • Proficient in Microsoft Office programs, • 8+ years in catering or hotel banquet industry, • 5+ years’ senior leadership experience, • 5+ years’ experience in planning and implementing event details, • Strong interpersonal skills and the ability to work in a team-oriented environment, • Willingness to commit to an average work week of 50 hours, which will require weekend and evening hours, • Valid driver’s license & reliable transportation for multiple locations at all times of the day Krafted Kitchen Collection 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. Applications are accepted on an ongoing basis. Associates at Krafted Kitchen Collection 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 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.

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 2025-2026) 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 Description WE'RE HIRING: HOST/EXPO LOWRY LOCATION Walters303 Pizzeria & Publik House Always Funky. Always Friendly. Always Fast. Do you thrive in a high-energy, high-volume environment where the musics loud, the wings are hot, and the pizzas flying out the window? Were looking for a Host/Expo with the hustle of a caffeinated hummingbird and the customer service skills of a front-row concierge. Youll be the friendly face that kicks off a killer dining experience and the final set of eyes before our deliciousness hits the table. POSITION DETAILS: • Job Title: Host/Expo, • Location: Walters303 Lowry Denver, CO, • Age Requirement: Must be at least 16 years old, • Job Type: Part-Time (Evenings & Weekends availability preferred) YOURE OUR KIND OF HUMAN IF YOU: Bring the energy and keep it up through a dinner rush Have a can-do attitude and bounce back fast Stay cool in a high-volume, high-stress environment Are a people person who actually likes people (no faking it) Understand that great customer service starts with a warm welcome and ends with a clean, correct plate on the table Are quick on your feet, sharp with your eyes, and can juggle (metaphorically unless you can actually juggle, in which case were impressed) WHAT YOULL DO: Greet guests with a smile and seat em with style Manage waitlists and seating charts like a Tetris champion Communicate with servers and kitchen staff to keep things moving Expedite food checking for quality, speed, and presentation Keep your area clean and your vibe cleaner Support teammates however you can because we all win together WHAT YOU GET: Competitive hourly pay + tips Discounted food (wings. beer. pizza. need we say more?) A fast-paced environment where no shift is ever boring A funky team that works hard, laughs harder, and shows up for each other

Job Description Sous Chef - Denver, Colorado Gecko Hospitality is now searching for an experienced and motivated Sous Chef in Denver! The ideal Sous Chef should excel in kitchen and management operations, support the Executive Chef, prioritize team growth, maintain kitchen standards, oversee the team, and validate training programs. About the Company: Drawing inspiration from the leisurely ambiance of extended summer days by the seaside, our establishment offers an ideal setting for unwinding and enjoyment. Our menu features coastal-influenced dishes and expertly crafted cocktails, fostering a social environment that is both inviting and vibrant. Guests can indulge in a culinary experience that mirrors the carefree spirit of coastal living, making every visit a memorable occasion. Responsibilities: • Assist the Executive Chef closely in all kitchen activities., • Collaborate with the Executive Chef on fostering team member growth discussions., • Ensure maintenance of kitchen organization and hygiene in line with local health standards., • Supervise the kitchen team, encompassing Line Cooks and Dish Team, taking responsibility for food preparation environment., • Validate MIT training for FOH trainers and internal promotions of Keyholders and Sous staff. Compensation and Benefits: • Salary: up to $75,000, • Medical/Dental/Vision Insurance, • Life Insurance, • Short & Long-term Disability, • 401k with company match Requirements: • Minimum of 3-4 years current experience as a salaried Sous Chef in a Full Service or Upscale Casual restaurant, • High volume background - must have Sous Chef or Executive Sous 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.) Apply Today Sous Chef in Denver, Colorado For immediate consideration, e-mail your resume to

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 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 2025-2026) 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 We’re more than just a team – we’re a community dedicated to making a difference every day. At Olympia Hospitality, we create a fun, supportive environment where growth never stops, and success is celebrated together. Guided by our values of continuous improvement, accountability, concern for others, and trust, we foster a culture of collaboration and integrity. If you’re passionate, driven, and ready to thrive, we’d love to have you on our team. Apply today and build a career that inspires you! The Host / Hostess safely and efficiently provides excellent customer service with a smile! We want our guests to feel good about their dining experience so that they will tell others and become a loyal customer. We expect and encourage you to go out of your way to talk to guests and find out what their needs are before they have to ask you. Join a Team that Puts Your Well-Being First! At Olympia Hospitality, we believe in supporting our employees both in and out of the workplace. When you join us, you’re not just getting a job – you’re joining a family-first organization that cares about your health and wellness, your future, and your overall satisfaction. Here’s how we show our commitment: • Health Coverage That Works for You: We contribute up to 80% toward individual health plans and offer affordable dental and vision insurance. Plus, with FSA and HSA options, you can plan for your healthcare costs your way., • Secure Your Future: With our 401K plan and discretionary yearly match, you can build the financial future you deserve., • Peace of Mind: We provide paid group term life insurance for select positions, 50% shared cost short-term disability, and you have the option to purchase additional employee paid life insurance., • Time for You: Enjoy our robust PTO plan and 7 paid holidays to maintain work-life balance. Need quick access to your paycheck? Our earned wage access program has you covered!, • Additional Support: From our Employee Assistance Program (EAP) to a sober support network, and our commitment to being a recovery-friendly workplace, we're here to help you thrive personally and professionally. Responsibilities • Welcome guests warmly upon arrival, acknowledge them by name if possible, and thank them for choosing our restaurant., • Manage the flow of guests by taking names, managing reservations, and estimating wait times, and communicate delays or special requests to guests with courtesy and professionalism., • Escort guests to their tables, provide menus, and assist with seating arrangements to accommodate parties of varying sizes and preferences., • Answer phone calls and inquiries from guests regarding reservations, availability, and dining options, and assist with booking and confirming reservations as needed., • Maintain an organized and up-to-date reservation book or system, record guest preferences and special requests, and communicate relevant information to the service and kitchen staff., • Coordinate with the kitchen and service teams to ensure timely seating and efficient turnover of tables, while maintaining a welcoming and comfortable atmosphere for guests., • Provide information about the restaurant, including menus, specials, promotions, and amenities, and answer questions about ingredients, dietary restrictions, and meal preparation methods., • Anticipate guests' needs and preferences and provide proactive assistance and recommendations to enhance their dining experience., • Address guest concerns or complaints promptly and courteously, and escalate unresolved issues to the management team for resolution.

Job DescriptionBenefits: • 401(k), • Dental insurance, • Employee discounts, • Health insurance, • Vision insurance Position Overview The Sous Chef is responsible for the assisting in of all culinary business operations and management of all back of house staff including: training and coaching staff, meeting financial goals, production of offerings and upholding company culture. The Sous Chef also is responsible for assisting in back of house administrative processes. The Sous Chef reports to Executive Chefs and General Managers on a daily basis as well as to the National Culinary Director on an as needed basis. Core Duties & Responsibilities: Oversee culinary administration duties including invoicing, cost control, labor control, budgeting, menu development, and strategic planning of the department Manage facility and equipment maintenance or improvement in coordination with the General Manager Oversee kitchen staff programming; service and hospitality standards, scheduling, training, and onboarding/offboarding Work proactively with Event Sales, Event Manager and Culinary Director to oversee all event coordination Teamwork & Communication All leadership positions are expected to adhere to our guiding principle of Leadership, Managing, and Accountability (LMA) Provide a strong sense of leadership, including both FOH and BOH hospitality and communication lead by example Maintain a strong sense of ownership of entire culinary offerings provided by Gin & Luck Execute Culinary offerings with a high level of precision and care Maintain culinary management in all special projects, kitchen operations and menu development Maintain sanitation standards and procedures that comply with health and legal regulations with the advice of the Company Maintain effective communication with General Managers, Culinary Director and all staff Maintain a reasonable schedule with flexible availability; on days or nights off, be on call and ready to manage and respond to emergency situations Maintain a reasonable response time for all communication minimal of a confirmation (by email, slack, text or call) same day with a timeline in regard to a full response Contribute to public relations and press inquiries in a professional manner as directed by Company. This may include verbal, written, radio, video or online interviews, and photos. All press inquiries made directly to you must be referred to Company As a key ambassador for Gin & Luck, act in a professional manner and represent the bar graciously whether you are in house, traveling on behalf of the company, or at industry events Service Standards Directly oversee culinary staff development (service and hospitality standards) to ensure all duties are met and exceeded; handle escalated staff issues Provide creative and technical influence to Culinary Team in keeping with Gin & Luck Core Values Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; build relationships with preferred patrons; maintain good community relations Oversee training of all kitchen positions; train 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 Be capable of covering any position in the kitchen at any time Administrative Duties Meet with the admin and leadership team monthly to review monthly P&Ls with management team and ensure all targets are being hit and proactively plan improvements Participate in marketing initiatives and activations as needed Assist in hiring for all culinary positions with assistance from General Manager and Administrative Manager Administer bi-annual check-ins and annual reviews Write and manage execution of business policies, SOPs, kitchen related job descriptions, quizzes, and disciplinary initiatives Manage and execute Culinary Administration duties including cost control, payroll/labor control, menu development, and scheduling with Culinary Director Maximize Company profitability with a target margin of 20%; monitor financial controls established by Culinary Director Assist design and implementation of Company policies and standard operating procedures (SOP); evaluate and improve such policies and SOP Maintain sanitation standards and procedures that comply with health and legal regulations with the advice of the Company Communicate all facility maintenance and improvements needs to the General Manager; Managers approval is needed for all initiatives over $250 Work proactively with Event Sales, Event Manager and Culinary Director to oversee all event coordination Human Resources Communicates performance expectations in accordance with job descriptions for each position Coaches and counsels employees regarding performance on an on-going basis Ensures employees are treated fairly and equitably. Strives to improve employee retention Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns Ensures recognition is taking place across areas of responsibility Physical Demands The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting 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: 3+ years of proven kitchen management experience in a reputable establishment Highest levels of EQ and discretion Ability to lead and develop teams Skilled in managing BOH systems Exceptional culinary skills and a deep understanding of various food preparation techniques, flavor profiles, presentation styles, culinary trends, and food safety regulations Strong leadership, interpersonal, and communication skills to effectively manage a diverse kitchen team and collaborate with other departments Excellent organizational and multitasking abilities to prioritize tasks and meet deadlines in a fast-paced environment Outstanding communication skills with the ability to interact effectively with 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: Culinary or Trade Certification 4-6 years of related experience in a high-volume establishment 3-4 years of supervisory experience 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 range for this position is $65,000-7$0,000. 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 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 Gana-A'Yoo Services Corporation, GSC, is renowned for excellence in delivery, performance and customer satisfaction with a focus on Food Service, Janitorial Services and Administrative Services. GSC supports the National Science Foundation managed United States Antarctic Program as part of the Antarctic Support Contract (ASC) and we are currently seeking a Sous Chef at Palmer Station. As a Sous Chef your job responsibilities include- Supervise, train and work with Production Cooks to produce high quality, large volume meals including breakfast, lunch, and dinner, desserts, breads, and pastries; maintain clean and sanitary work areas, equipment and tools in a professional manner; assist Food Service Supervisor (FSS) and others as necessary. TITLE: Sous Chef SEASON: Austral Summer (Summer 2025-2026) LOCATION: Palmer Station, Antarctica SECTOR/DEPT: Gana-A'Yoo Services Corporation (GSC) Antarctica SALARY: $905 - $1,008 per week ESSENTIAL DUTIES AND RESPONSIBILITIES: • Responsible for preparation of all items on a 35-day menu cycle, (or variations thereof), holiday menu items and food required for special occasions., • Communicates and coordinate with other Sous Chefs and/or Food Service Coordinator daily for utilization of leftovers, production information and timely usage of fresh produce., • Responsible for tasting, flavor adjustments and presentation of foods, • Educates staff on and monitor proper cooking techniques and holding temperatures of food., • Confers with Food Service Coordinator daily on production schedule and weekly during menu planning meetings, • Conducts daily production meetings with Production Cook to give an overview of the day's menu and assign tasks for production and service., • Responsible for coordinating, monitoring and expediting batch cooking methods before and during services, • Produces baked items as scheduled., • Supports deli operations, and flight meals; and provide baked items for specialty functions., • Educated on and monitors proper baking techniques, presentation of products and appropriate oven temperatures., • Anticipates need for and oversee preparation of alternate menu items if the population's consumption exceeds production of a primary menu item., • Able to cook in a setting that is open/displayed to the customers, • Able to follow standardized recipes, as well as develop high-volume recipes as needed., • Agrees with and adheres to the Standard Operating Procedures and tasking responsibilities of the food services department., • Displays strong leadership, communication and organizational skills in a supervisory capacity; must be self-motivated and have the ability to motivate others in challenging and atypical working environments., • Able to develop a cohesive team unit from a diverse population, • Able to maintain flexibility and a positive attitude in a dynamic, fast-paced environment, • Coordinates with Food Service Coordinator on proper thawing procedures: selected products, quantities, and timing, • Responsible for all aspects of safety and sanitation in the kitchen, including proper instruction and monitoring of equipment usage and safety procedures, timely cleaning of all equipment and proper organization of dry storage and refrigerated areas., • Responsible for proper labeling and dating of food, and efficient utilization of leftovers, • Places weekly food order with Food Service Coordinator for menu items produced on that shift; place specialty bread orders with Baker in a timely manner., • Records quantities of all food items prepared, served and discarded as required by the Food Service Coordinator, in accordance with approved waste management guidelines., • Honors requests for late arrivals via plated food held in warmers or by keeping the service line open., • Coordinates with Stewards to ensure timely transfer and scraping of dirty pots to pot-washing area., • Performs duties in support of Operations Division metrics. Train and orient subordinate employees on performance, documentation and activities that effect the achievement Operations Division metrics., • Performs duties in support of Operations Division metrics. Train and orient subordinate employees on performance, documentation and activities that effect the achievement Operations Division metrics., • Adequately and honestly track all date related to metrics., • Supports the achievement of ASC metrics, whether metrics can be directly or indirectly, effected by this position's activities., • Complies with all ASC Environmental Health & Safety, and Quality Assurance, requirements and goals. Provide documentation to these divisions as necessary to ensure adequate and legal documentation., • Provides direct support, using staff resources if necessary, to the achievement of all metrics related to ASC, • Responsible for implementing and maintaining a safe workplace program and ensuring that safety is the highest priority in the workplace., • Able to stand up to 12 hours, • Able to lift up to the safety regulation minimum from the floor to a table or cart in a safe manner, • Performs other duties as required Physical Qualifications: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential function of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to move around the facility 75% or more of the time. The employee is occasionally required to remain in a stationary position for at least 50% of the time. The employee frequently is required to maneuver self to be able to reach product and/or materials needed for task. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, occasionally lift and/or move up to 50 pounds. The employee is on occasion required to determine quality of flavor, appearance, and texture of product. The employee must be able to perceive oral and written instructions in the form of text, writing, graphs, charts, and/or video, and other forms of communication. Must have capacity for exposure to long hours, days, and weeks away from home. EDUCATION: • High School education or GED., • Graduate of a culinary arts or apprenticeship program to provide production of broad range menus required., • Three years additional supervisory experience in a high volume food service capacity accepted in lieu of a degree. CERTIFICATIONS AND/OR LICENSING REQUIREMENTS: • Current ServSafe Food Handler certificate must be obtained prior to deployment to Antarctica., • Valid driver's license, • Valid U.S. Passport EXPERIENCE: • Minimum of two years Sous Chef/food service management experience, • Previous experience with Food Services in Antarctica may be accepted in lieu of minimum experience. OTHER: • US citizenship or permanent residency required. Gana-A'Yoo, Limited (GYL), an Alaska Native Corporation, offers services with ongoing contracts in many facility types, such as, military training facilities, emergency management centers and temporary field sites. GYL in partnership with ESS Support Services, a Division of Compass Group, will provide operational management support. ESS Support Services is the market leader in providing remote camp and catering services to clients, wherever their location, no matter how extreme the environment may be. Services extend across North America and include such diverse facilities as drilling, mining, construction, pipeline and logging camps, offshore, governmental agencies and others. Payroll and benefits are supported by Compass Group. We are committed to ensuring that our online application process provides an equal employment opportunity to all job seekers. If you require assistance in the application process, please contact us at: 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 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 DescriptionJoin Our Team at the Highlands Ranch Senior Center! Are you a Jack or Jill of all trades? A hands-on problem solver who enjoys helping others and keeping things running smoothly? If you’re a dependable go-getter with a heart for service, we want to meet you! The Highlands Ranch Metro District’s brand-new Senior Center is looking for an experienced and motivated Facility Services Technician to join our team. In this part-time role, you'll play a vital role in keeping our facility clean, safe, and welcoming for all who walk through our doors. What You’ll Do • Perform general maintenance and timely cleaning as needed, • Set up program rooms for events and activities, • Maintain the overall appearance and functionality of the facility, • Ensure the center operates smoothly and efficientlyWhat We’re Looking For, • Experience in building maintenance or custodial work, • Dependability and a positive, can-do attitude, • Ability to work independently and take initiative, • Ensuring entry, walkways, common areas of interior and exterior are clean, presentable and free of debris and hazards. Dust furniture, walls, shelves and trim as needed. Wash windows, floors and doors as needed., • Proactively set-up and break-down rooms for programs, events, and presentations including set-up of a/v equipment, sound system, podium, and other equipment and opening or closing wall dividers as needed., • Snow and leaf removal on grounds, including sidewalks, patio, bocce courts and outdoor fitness area, excluding the parking lot., • Assist with moving materials, boxes, shelving, equipment, and furniture as needed, • Carry items to and from the entrance and parking lot and throughout the building for members, staff, presenters and volunteers., • Clean, sanitize and stock restrooms upon arrival and as needed throughout the day., • Mop, sweep and vacuum floors throughout the day and immediately following programs as needed, cleaning up spills immediately., • Wipe down furniture, common areas, computer stations, shared commonly touched surfaces and counters., • Assemble/install and disassemble/uninstall basic furniture, furnishings, fixtures, and equipment., • Empty trash and recycling and take to dumpsters., • Ensure the flag is lit and in good condition., • Maintain outdoor furniture and gas equipment (i.e., BBQ)., • Perform minor maintenance tasks, including replacing lightbulbs, hanging signs and decorations, and preparing for events., • Deliver items to/from storage areas., • Conduct routine maintenance of minor items (i.e., timers, replacement of batteries, adjusting thermostats)., • Regularly inspect the interior and exterior of building for maintenance issues., • Monitor inventory and order janitorial and maintenance supplies., • Generate work orders and input asset data in Asset Essentials., • Coordinate with vendors and other district staff for facility repairs and maintenance., • Attend Safety Committee meetings., • Lock and unlock the building; when closing the building, ensure it is empty and secure., • Assess, respond to, and treat various pest issues., • Report on building, equipment, and customer concerns to the supervisor., • Conduct checks on AEDs and kitchen equipment as required by health and safety regulations., • Assist during emergency situations., • High school diploma or GED., • Considerable knowledge of cleaning methods, cleaning materials, use and maintenance of tools and equipment used in custodial work., • Perform moderately heavy manual labor; able to lift and carry heavy items, climb ladders, shovel, bend, kneel, crouch, grasp, and reach., • Knowledge of basic carpentry, plumbing, electrical, pest management, and HVAC systems., • Experience in the operation and maintenance of power and manual tools and equipment such as a snow blower, string trimmer, ice melt spreader, and vacuum cleaner., • Understand and carry out verbal and written directions. Ability to read, understand, and comply with written instructions for the use of equipment and supplies., • Thorough and dependable., • Accomplish assigned tasks independently in the absence of supervision., • Adhere to schedules for the periodic cleaning of assigned areas., • Manage time, multitask, and use critical thinking skills to complete assignments., • Must be able to effectively interact with the public and guide others as needed., • Excellent customer service and communication skills.Special Requirements, • Valid driver’s license and have an acceptable motor vehicle record., • CPR/AED/First Aid and Crowd Control certification required within three months of hire. While performing the duties of this job, the employee is frequently required to walk, sit and talk or hear. The employee is frequently required to use hands to finger, handle, feel or operate objects, tools, or controls; and reach with hands and arms. The employee is frequently required to climb or balance; stoop, kneel, crouch or crawl. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision and the ability to adjust focus. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee occasionally works in outside weather conditions. The employee is occasionally exposed to wet and/or humid conditions and cleaning chemicals. The noise level in the work environment is usually quiet while in the office and moderately loud when working during an event. Required to occasionally work outside, such as shoveling and salting the facility walks in the winter, taking out garbage year-round. Work Schedule The hours and schedule of this position are regular business hours with some evenings, weekends, and holidays required. Generally, 25 hours a week between 12:00 p.m. and 5:00 p.m., Monday through Friday. Work schedules will vary depending on weather conditions, projects, events, programs, meetings, and staffing levels, and may include some evening, early morning, and weekend hours. Regular and predictable attendance is an essential function of the job. Selection Guidelines Formal application and resume, rating of education and experience; interview and reference check; job-related tests may be required. The duties listed above are intended only as illustrations of the various types of work that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position. The job description does not constitute an employment agreement between the employer and employee and is subject to change by the employer as the needs of the employer and requirements of the job change. Pre-employment screening includes illegal substance screening, background, and motor vehicle record check. About Us The Highlands Ranch Metro District, as the local government in our community, is committed to providing the following high-quality municipal services while managing resources wisely for Highlands Ranch such as; construction of major roads, installation and maintenance of landscaping and fences adjacent to major roads, installation of traffic signals and street lights on major roads, construction and maintenance of parks and trails, youth and adult outdoor recreation and sports programs, management and maintenance of extensive natural open space areas and so much more. Application Information We will be accepting applications through August 25 or until the position is filled. Submit applications at highlandsranch.org/apply or if viewing this posting from our career center, click "Apply" below. 25 hours a week between 12:00 p.m. and 5:00 p.m., Monday through Friday.

Job Description We’re more than just a team – we’re a community dedicated to making a difference every day. At Olympia Hospitality, we create a fun, supportive environment where growth never stops, and success is celebrated together. Guided by our values of continuous improvement, accountability, concern for others, and trust, we foster a culture of collaboration and integrity. If you’re passionate, driven, and ready to thrive, we’d love to have you on our team. Apply today and build a career that inspires you! The Maintenance Person contributes to the hotel’s commitment to high-quality guest satisfaction and teamwork by safely and efficiently maintaining the property i.e. performs preventative maintenance; repairs on mechanical, electrical, kitchen, and laundry equipment. Join a Team that Puts Your Well-Being First! At Olympia Hospitality, we believe in supporting our employees both in and out of the workplace. When you join us, you’re not just getting a job – you’re joining a family-first organization that cares about your health and wellness, your future, and your overall satisfaction. Here’s how we show our commitment: • Health Coverage That Works for You: We contribute up to 80% toward individual health plans and offer affordable dental and vision insurance. Plus, with FSA and HSA options, you can plan for your healthcare costs your way., • Secure Your Future: With our 401K plan and discretionary yearly match, you can build the financial future you deserve., • Peace of Mind: We provide paid group term life insurance for select positions, 50% shared cost short-term disability, and you have the option to purchase additional employee paid life insurance., • Time for You: Enjoy our robust PTO plan and 7 paid holidays to maintain work-life balance. Need quick access to your paycheck? Our earned wage access program has you covered!, • Additional Support: From our Employee Assistance Program (EAP) to a sober support network, and our commitment to being a recovery-friendly workplace, we're here to help you thrive personally and professionally. Responsibilities • Perform preventive maintenance tasks on building systems, equipment, and machinery to minimize downtime and ensure optimal performance., • Diagnose and troubleshoot mechanical, electrical, plumbing, and HVAC systems to identify issues and implement effective repairs., • Respond promptly to maintenance requests from guests, staff, and management, and prioritize tasks based on urgency and impact on operations., • Conduct regular inspections and testing of building systems, including fire alarms, emergency lighting, elevators, and generators, to ensure compliance with safety regulations and industry standards., • Maintain accurate records of inspection findings, maintenance activities, and equipment performance to facilitate tracking and reporting., • Respond promptly to emergency situations such as power outages, plumbing leaks, and other critical incidents, and take appropriate actions to mitigate risks and minimize disruptions to operations., • Coordinate with other departments and external contractors as needed to address emergency repairs and ensure guest safety and satisfaction., • Perform general repairs and maintenance tasks to upkeep the appearance and functionality of guest rooms, public areas, and back-of-house facilities., • Assist with renovations, remodeling projects, and equipment upgrades to enhance the overall guest experience and maintain the competitiveness of our property., • Ensure compliance with health, safety, and environmental regulations, as well as company policies and procedures related to maintenance operations., • Solid experience performing repairs on mechanical, electrical, kitchen and laundry equipment

Please note, this position is located at Winter Park Resort in Winter Park, CO. Year Round Who We Are: At 67 miles away, Winter Park is the closest ski resort to Denver. With easy access to 765,000 acres of public land, Winter Park is home to endless adventures. Whether you are looking to have your first taste of a winter season or to build a long-term career, we have something for everyone. Perks & Benefits: • Free season pass to Winter Park and all Alterra Resorts, • Discounted friends & family tickets, • Medical, dental, vision, life, paid parental leave and more for eligible employees, • 401(k) plan with 100% company match - up to 4%, • Mental health resources for all employees, • Food & beverage and retail discounts, • Onsite employee childcare based on availability, • Discounted equipment rentals, pro-deals, and more POSITION SUMMARY: Do you have previous Food & Beverage management experience and a passion for mountain life? Winter Park Resort is seeking a hands-on, service-minded Restaurant Manager to join our team. In this role, you'll work alongside Unit Supervisors to lead daily operations-overseeing food prep, service, staffing, and guest experience. You'll step in where needed, supervise staff in the Supervisor's absence, and support bar and floor operations. This role also partners with the Director of Food & Beverage to manage purchasing, inventory, pricing, and service standards. Ideal candidates have 2+ years of supervisory experience in a casual dining environment, strong communication skills, and a guest-first mindset. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodation. WAGE: The base salary range below represents the low and high end of Winter Park Resort's salary range for this position. Actual pay will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Winter Park Resort's total compensation package for employees. Other rewards may include many region-specific benefits. Salary pay range: $60-70k ESSENTIAL DUTIES: • Oversee daily operations of restaurant outlets, ensuring compliance with company policies, health and safety regulations, and local laws., • Coordinate front and back of house operations, including kitchen, dining room, banquet services, and special events (groups of 20-10,000)., • Monitor guest satisfaction and address service or food quality concerns promptly., • Hire, train, schedule, and manage front-of-house and food service staff., • Implement service and beverage training programs and conduct daily shift meetings., • Monitor performance, provide feedback, and maintain employee records., • Promote a positive work environment that fosters motivation, retention, and safety., • Develop and manage annual budgets, forecasts (labor, revenue, and cost of goods), and payroll., • Track inventory using POS and inventory software; manage ordering of food, beverage, equipment, and supplies., • Tally and reconcile daily sales, cash, and receipts; ensure secure handling and deposit of funds., • Maintain high standards of cleanliness and sanitation in compliance with OSHA, MSDS, and local health codes., • Oversee opening/closing procedures, monitor food quality, inspect buffets, and perform table visits., • Analyze food trends, market conditions, and menu performance to support menu development., • Maintain accurate business and licensing records; manage compliance with wage, tax, and reporting laws., • Coordinate with marketing and finance teams to align operations with promotional activities and accounting practices., • Research and propose capital improvements and environmentally conscious initiatives., • Maintain a strong floor presence to support service teams and engage directly with guests., • Develop and execute creative strategies to improve revenue, guest engagement, and average check size., • Manage beverage program and alcohol inventory; maintain TIPS certification., • Coordinate facility maintenance, pest control, and security procedures., • Oversee all computer operating systems related to restaurant operations., • Perform other duties as assigned. REQUIRED QUALIFICATIONS: • Knowledge of food and beverage equipment, required, • At least 2 years Manager experience in a full service OR fast-casual restaurant, • Must have Microsoft Office proficiency to include Excel, Word and Outlook, • Strong administrative and organizational skills, • Computer literacy including POS system and Time Keeping competency, preferred, • Ability to work flexible hours, including nights, holidays, and weekends, • Ability to operate company vehicles and snowmobiles, • Must have Colorado approved Alcohol Server Training certificate or must attend a Colorado approved alcohol server training educational seminar within 30 days of employment, • Must have current Food Manager and Allergy training certificate, or must attend Food Manager and Aller-train certification courses for Alterra Mountain company within 14 days of employment, • Must have valid driver's license without limitations or restrictions and meet company's insurability standards (will be required to complete Motor Vehicle Record) EDUCATION REQUIREMENTS: Education: • High School Diploma or GED equivalent, • College degree or equivalent experience with specific training in the areas of operation, customer service, finance, marketing, and personnel Experience: • Minimum 3-5 years' experience in food and beverage operations supervision required PHYSICAL REQUIREMENTS: • Must be minimum 18 years of age, • Works in all areas of building, office, indoors with long periods of standing, walking, occasional lifting, • Must be able to lift up 35 lbs. and push and pull up to 50 lbs. on a cart, • This position may include working around heat and cold in the kitchen, • Must have a valid driver's license and meet insurability standards The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, and operate a computer and other office productivity machinery. WORKING CONDITIONS: • Indoor/Outdoor: While performing the duties of this job, the employee may be exposed to harsh and varying outside weather conditions. Application Deadline: Recruiting timelines vary by position, however, all Winter Park Resort positions accept applications for a minimum of 3 business days from the posting date listed above. This position is open and still accepting applications.

Job Description We are seeking a dedicated and motivated Restaurant Manager to help lead the team at a Casual Steakhouse. As the Restaurant Manager, you will play a vital role in supporting the restaurant's operations, delivering exceptional service, and ensuring an outstanding dining experience for guests. Responsibilities: • Provide exceptional customer service, ensuring that every guest has a positive and memorable dining experience. Respond to customer inquiries, concerns, and feedback in a professional and timely manner., • Assist the General Manager in overseeing daily operations, including opening and closing procedures, staff scheduling, and maintaining cleanliness and organization throughout the establishment., • Support and motivate the front-of-house and back-of-house teams, including hosts/hostesses, servers, bartenders, and kitchen staff. Foster a positive work environment, promote teamwork, and provide ongoing training and development., • Assist in supervising and coordinating the activities of restaurant staff to ensure efficient workflow and adherence to quality and service standards. Provide guidance and coaching to enhance performance and address any issues or concerns., • Work with the General Manager to monitor inventory levels, conduct regular inventory counts, and place orders with suppliers as needed. Ensure proper storage and rotation of food and beverage items., • Maintain high standards of food quality, presentation, and service. Conduct regular inspections to ensure adherence to health and safety regulations, cleanliness, and compliance with established procedures., • Support initiatives to drive sales and upsell menu items., • Assist in cash handling procedures, including reconciling sales, and preparing daily deposits. Contribute to monitoring and controlling expenses to meet financial targets., • Ensure compliance with health and safety regulations, including food handling, sanitation, and workplace safety procedures. Maintain accurate and up-to-date records and documentation. Job Benefits: • Competitive salary, • Direct Deposit, • 401K, • Comprehensive Health benefits, • Paid time off (PTO), • Excellent room for growth and advancement, • Employee Discounts Qualifications: • Minimum three (3) years experience as a Restaurant Manager in a high-volume, casual dining restaurant., • Excellent customer service and interpersonal skills., • Strong organizational and multitasking abilities., • Leadership qualities with the ability to motivate and inspire a team., • Solid understanding of restaurant operations and service standards., • Proficiency in using POS systems and restaurant management software., • Basic knowledge of inventory management and cost control practices., • Ability to work in a fast-paced environment and handle pressure., • Flexibility to work evenings, weekends, and holidays as required. If you are a detail-oriented and customer-focused professional with a passion for delivering exceptional service, we want to hear from you. As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Superior Talent Source has your consent to communicate via SMS text message moving forward. ++ #STSCompany DescriptionSuperior Talent Source is a niche search agency specializing in executive placement nationwide with leading restaurants, hotels country clubs and resorts across the United States. Our recruiters have decades of experience in recruiting for the Hospitality industry, and they have built up an excellent network of relationships as well as a deep understanding of the marketplace. Our recruiter's expertise together with our approach is focused on finding the right fit for both candidate and client, whilst delivering a quality service. Our success is built on investing in relationships and doing it the right way. Going beyond phone calls and e-mails, taking the time to attend conferences, being active members of professional groups and social media. Getting to know clients and candidates on a personal level and supporting and nurturing the relationships we establish. Lastly, we know what it takes and how to match the right candidate to the right client.Superior Talent Source is a niche search agency specializing in executive placement nationwide with leading restaurants, hotels country clubs and resorts across the United States.\r\n\r\nOur recruiters have decades of experience in recruiting for the Hospitality industry, and they have built up an excellent network of relationships as well as a deep understanding of the marketplace.\r\n\r\nOur recruiter's expertise together with our approach is focused on finding the right fit for both candidate and client, whilst delivering a quality service.\r\n\r\nOur success is built on investing in relationships and doing it the right way. Going beyond phone calls and e-mails, taking the time to attend conferences, being active members of professional groups and social media. Getting to know clients and candidates on a personal level and supporting and nurturing the relationships we establish.\r\n\r\nLastly, we know what it takes and how to match the right candidate to the right client.

Job DescriptionPRIMARY RESPONSIBILITIES • Prepare and cook a variety of dishes according to restaurant recipes and menu specifications., • Ensure all food is cooked and presented in a timely manner and meets the restaurant's quality standards., • Maintain cleanliness and organization of the kitchen, including workstations, equipment, and storage areas., • Follow all food safety and sanitation guidelines to ensure a safe and hygienic kitchen environment., • Assist in the preparation and portioning of ingredients for use in cooking., • Operate kitchen equipment such as grills, ovens, fryers, and mixers safely and efficiently., • Monitor food stock levels and communicate shortages to the kitchen manager or supervisor., • Collaborate with other kitchen staff to ensure efficient workflow and timely service., • Assist in receiving and storing deliveries, ensuring proper storage procedures are followed., • Participate in the cleaning and maintenance of kitchen equipment and utensils., • Follow all health and safety regulations, including proper use of personal protective equipment. REQUIRED SKILLS/ABILITIES • 2 years cooking (Grill & Broil), • Genuine interest in providing a positive guest experience, • Ability to work well with others and support a positive work environment, • Ability to work in a fast-paced environment, • Dependable, • Flexible to work nights, weekends, and holidays, • Ability to follow all guidelines and procedures set forth by FMS/Skyport, brand partners, airport, federal, state, and local employment regulations, • Strong communication skills and ability to handle stressful situations, • Ability to use basic math; e.g., addition, subtraction, and basic fractions EDUCATION AND EXPERIENCE: • High school diploma or equivalent preferred but not required., • 1+ year experience as a cook in a full-service restaurant, • ServSafe Certified a plus WORKING ENVIRONMENT Airport: This position operates in a climate-controlled international airport environment. The temperature, volume of noise, and exposure to the public is outside the control of First Meridian Services, Inc. The position requires use of public spaces as provided by the airport. Restaurant: This position may require frequent exposure to a restaurant or retail operation environment. Regular exposure to varying temperatures (hot/cold/freezing), fumes, vapors, industrial restaurant equipment, noise, and guests will be a common occurrence. The nature of restaurant work requires the Cook to possess certain physical abilities. Those listed here are representative of those that must be met by the employee to successfully perform this job. Most of the workday is spent standing or walking and working in close proximity to others. Eye-hand coordination, depth perception, finger dexterity, and functional vision and speech perception are required. Some bending, crouching, pushing/pulling and lifting/lowering of 20-50 lbs. Some repetitive motions with hands, wrists, or arms. Must be able to operate all equipment used in the restaurant. Some exposure to skin irritants, electrical equipment, and sharp instruments. Risk to these exposures is minimized by strict adherence to company standards, policies and procedures. Physical Requirements Frequency Mental Requirements Frequency Bend Occasionally Communicate Orally Constantly Climb/Crawl Occasionally Evaluating Occasionally Sit Rarely Perform Calculations Occasionally Kneel Occasionally Read/Comprehend Regularly Squat Occasionally Reason/Analyze Regularly Stand/Walk Constantly Write Rarely BENEFITS & PERKS • $23-24 Starting Pay, • Health, Dental and Vision to full-time employees after 1 year, • FREE RTD/Light Rail Pass or FREE Parking Pass, • FREE meals, • 401k, • 30% Employee Discount

Job Description Modern Market Cook Love your job and get paid to do it. Our teams are made up of people who love living a healthy lifestyle, serving others and making the world a better place. We cook from scratch all day, every day because when it comes to good food, we don't believe in shortcuts. Join our team and help us change the world. We are Modern Market - a farm fresh eatery that serves awesome food in a fast paced, open kitchen setting. We love food and we love providing an excellent guest experience to each person that walks through our door. Back of House / Culinary Team Our Culinary Rockstars work to prepare the best food according to our high standards. They chop, prep, sauté, grill, bake and use their culinary skills to make our healthy, mouthwatering food. We hire PEOPLE and we train them once they are onboard - so, if you have restaurant experience, great! If you don’t, great! If any of the above sounds like you… Join our Team! We are looking for people who: • are FRIENDLY!, • have ENTHUSIASM!, • show GUEST FOCUS!, • are ready and EXCITED to LEARN!, • Conceive and update menus several times a year that embody our brand and showcase seasonal ingredients, featuring a diverse range of chief bowls, Homestyle’s plates, salads., • Lead and manage back-of-house staff, including prep cooks, and dishwashers. Provide guidance, training, and support to foster a positive and productive work environment., • Execute recipes with precision and consistency, • Continuously expand culinary knowledge of techniques and best practices., • Perform quality checks to ensure all food meets culinary and safety standards mastery of ingredients, measurements, and preparation techniques, • Comply with restaurant standards for safety, hygiene, and quality, • Manage trash, cardboard, and recyclable materials, • LIVING WAGES - We wouldn't work for minimum wage and don't expect someone with your talents to either., • FREE FOOD - We eat our food every day and think you should too. You'll receive a free meal during your full shifts as well as 20% off outside your working hours.

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! Compensation Range: $18.81- $24.00/Hour *Range(s) - DOE PURPOSE The line cook is responsible for setting up and stocking assigned stations with all necessary supplies, preparing food for service, and cooking menu items in cooperation with the rest of the kitchen staff. DUTIES & RESPONSIBILITIES • Prepare all restaurants foods, • Demonstrate knowledge in all areas of the kitchen, • Read, measure and execute recipes, • Read and execute computer tickets for service, • Assist Chefs as needed in execution of service, • Communicate with management, chefs and service staff to fulfill and address any issues or needs requested by guests and or other employees, • Move furniture as directed by management, including but not limited to: tables, chairs, bar stools, banquettes, bar tables, boxes, and equipment, • Comply with all safety and health department procedures, • Maintain company safety and sanitation standards, • Ensure complete and proper check out procedures, • Clean all spills immediately and place all trash in proper receptacles, • Inform management of any complaint, comments or incident, • Ensure nightly/weekly and opening/running/closing duties are completed, • Record and report any equipment failure and/or safety hazards to management immediately, • High School Diploma preferred, • Proof of eligibility to work in the United States, • Valid Driver’s License, • 18+ years of age, • Possession of or the ability to possess all state required work cards, • Minimum of two (2) years related experience, • Advanced knife skills, • Proper food storage knowledge, • Proper lifting techniques, • Guest relations, • Sanitation and safety, • Full service kitchen operations 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 This job description is a summary of duties, which you as a Line Cook 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 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! Compensation Range: $18.81- $19.00/Hour *Range(s) - DOE PURPOSE The prep cook is responsible for preparing cooking ingredients, preparing sauces, parboiling food and preparing simple dishes. DUTIES & RESPONSIBILITIES • Prepare all hot and cold restaurants foods, • Prepare prep sheet to include all items that need to be prepared or ordered, • Properly wrap, label, date and store all food items on their proper cart to ensure product freshness, • Set up, operate and clean all kitchen machinery/equipment and stores it in its proper place, • Maintain complete knowledge of correct maintenance and handling of equipment, using only as intended and only after proper training has been demonstrated, • Efficiently work with materials and/or resources being aware of and minimizing costs and expenses, • Demonstrate knowledge in all areas of the kitchen, • Read measure, execute recipes, and execute computer tickets for service, • Apply knife skills required for service and preparation, • Maintain a solid menu knowledge and attention to detail, • Assists Chefs as needed in execution of service, • Communicate with management, chefs and service staff to fulfill and address any issues or needs requested by guests and or other employees, • Move furniture as directed by management, including but not limited to: tables, chairs, bar stools, banquettes, bar tables, boxes, and equipment, • Comply with all safety and health department procedures and all state and federal liquor laws, • Maintain company safety and sanitation standards, • Ensure complete and proper check out procedures, • Clean all spills immediately and place all trash in proper receptacles, • Inform management of any complaint, comments or incident, • Ensure nightly/weekly and opening/running/closing duties are completed, • Record and report any equipment failure and/or safety hazards to management immediately, • High School Diploma preferred, • Proof of eligibility to work in the United States, • Valid Driver’s License, • 18+ years of age, • Possession of or the ability to possess all state required work cards, • Minimum of one (1) years related experience, • Advanced knife skills, • Proper food storage knowledge, • Proper lifting techniques, • Guest relations, • Sanitation and safety, • Full service kitchen operations 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 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 This job description is a summary of duties, which you as a Prep Cook 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 DescriptionBenefits: • Employee discounts, • Free food & snacks Position: Experienced Sushi Chef Who We Are: Our mission is to: • Create raving fans: go above and beyond in the name of great service, • Bring the highest quality plate to every table, • Maintain a fun, clean, and inviting restaurant, • Be a part in improving our local community, • Operate with pride and integrity in everything we do, • Never stop improving ourselves and those around us, • As leaders in the business, everyone is equally responsible for upholding these values., • Everyone is a leader, regardless of the role you hold in the restaurant., • The standard you walk by is the standard you accept, and its up to all of us to take ownership and maintain the highest level of excellence in everything we do.What you'll bring:, • A positive and upbeat attitude that positively influences both your team and our managers., • Exhibit a reliable, can-do attitude, and a strong work ethic that aligns with the demands of the kitchen., • Showcase excellent communication skills along with a keen attention to detail, essential for culinary precision.What you'll do:, • Proven experience as a Sushi Chef in a reputable restaurant., • In-depth knowledge of sushi preparation techniques, including rice cooking, rolling, and cutting., • Familiarity with various types of sushi and sashimi., • Ability to create visually appealing and tasteful sushi dishes., • Demonstrated creativity in developing new and innovative sushi offerings., • Proficient knife skills and the ability to handle seafood with precision., • Understanding of food safety and hygiene practices in a kitchen setting., • Capability to work efficiently in a high-paced, high-volume kitchen environment., • Time management skills to ensure timely preparation and service of dishes., • Strong teamwork skills to collaborate effectively with kitchen staff., • Excellent communication skills, especially in conveying specific instructions to kitchen team members., • Flexibility to adapt to changing menus and customer preferences., • Ability to handle unexpected situations and make quick decisions., • Leadership qualities to guide and mentor junior kitchen staff., • Willingness to share knowledge and train others in sushi preparation techniques., • Meticulous attention to detail in terms of presentation and quality of each dish., • Commitment to maintaining a clean and organized workspace., • Dedication to providing an exceptional dining experience for customers., • Willingness to accommodate customer preferences and dietary restrictions.Qualifications:, • Be 18 years of age., • Minimum 2 years of experience as a Line Cook in a high-volume, full-service restaurant., • Culinary degree or relevant certification is preferred., • Strong understanding of food safety and sanitation practices in a kitchen environment., • Experience working in a high-volume restaurant or sushi bar, handling multiple orders efficiently., • Excellent teamwork and communication skills to collaborate effectively with kitchen staff., • Leadership qualities to guide and motivate kitchen team members., • Ability to adapt to changing menus, customer preferences, and kitchen dynamics., • Efficient time management skills to ensure timely preparation and service of sushi dishes., • Meticulous attention to detail in terms of presentation and quality of each dish., • Creative flair in presenting sushi dishes in an aesthetically pleasing manner., • Dedication to providing an exceptional dining experience for customers., • Willingness to share knowledge and train junior kitchen staff., • Flexibility to work evenings, weekends, and holidays as required by the restaurant schedule., • Commitment to staying updated on industry trends and incorporating new techniques into your craft., • In-depth knowledge of traditional and contemporary sushi preparation techniques, including rice cooking, rolling, and cutting., • Working knowledge of various computer software programs (MS Office, restaurant management software, POS), • Proficient knife skills with a focus on precision and safety., • Must be available to work between the hours of 8:00 am to 11:00pm., • Thorough knowledge of health and safety rules in the kitchen., • Must be able to stand and work for up to 4 hours at a time., • Must be able to perform repetitive motion work without the assistance of restraints, braces or other incumbrances that limit range of motion or physical activity., • Must be able to lift, move and shelve products and materials weighing up to 50 lbs. Must be able to work in temperatures exceeding 85* for extended periods of time. Be willing to follow directions and ask questions for clarification if needed., • Be ServSafe or Food Handler certified.Why Us?, • Company-paid Life and AD&D insurance, • Benefits available after meeting eligibility requirements:, • Medical, dental, and vision, • Short-term disability insurance, • Supplemental life insurance, • Employee Assistance Program, • Up to 48 hours of paid sick and safe leave (PSSL) - Colorado locations only, • Paid family and medical leave Insurance (FAMLI) and public health emergency leave (PHEL) - Colorado locations only, • Flexible work schedules, • Meal discounts, • An opportunity to grow your career path within our family of brands.The base hourly pay range represents the low and high end of the pay range for this position.

Job DescriptionDescription: Are you ready to unite your professional culinary talents with your Catholic faith to make a lasting impact? Saint John Vianny Theological Seminary is seeking a Line Cook to join our Kitchen team to provide quality food to our seminarians and retired priests—advancing the mission of Saint John Vianny Theological Seminary. This is a 9-month position, aligned with the academic calendar, with scheduled time off during the summer months. Why Join Us? • Live Your Faith: Be part of a workplace where Catholic values are celebrated and integrated into daily life., • Mission-Driven Work: Your contributions will have a lasting impact on our Church and community., • Meal Preparation & Execution: Prepare daily meals, including for Prophet Elijah House, support kitchen staff for timely production, and collaborate on menu planning to optimize ingredient use and reduce waste; responsible for desserts and bread service., • Inventory & Ordering: Support inventory control and ordering, receive and store deliveries using FIFO practices, and help maintain organized storage areas., • Sanitation & Cleanliness: Ensure clean, organized workspaces in line with HACCP standards; support overall kitchen and dining cleanliness; and assist with deep cleaning during seminarian breaks.Requirements: What We’re Looking For • Must be a practicing Catholic in good standing with the church and eager to carry out the mission of Saint John Vianney Theological Seminary., • Align with the values and mission of the Catholic Church in an Apostolic Age., • Minimum of 3 years’ professional culinary experience required; kitchen leadership experience preferred., • Proficient in diverse cooking techniques, protein fabrication, knife skills, and meal presentation., • Knowledge of federal and local food safety regulations; ServSafe certification required or must be obtained upon hire., • Knowledgeable in baking, sauces, soups, and proper use and maintenance of kitchen equipment., • Strong organizational, interpersonal, and problem-solving skills; calm under pressure and team oriented., • Flexible, self-motivated, and willing to support all aspects of kitchen operations, including events and cleaning., • Willingness to flex time during holidays to assist in preparing meals for Prophet Elijah House; some after-hours work may be required. Great Benefits • Comprehensive health, dental and vision coverage options, • Virtual Care Services with MyCatholicDoctor.com, • Alternative Care coverage options for Chiropractic/Acupuncture/Spiritual Care/Massage Therapy/Naturopathy., • Natural Family Planning up to $500 per year for education, supplies, and materials., • Maternity Management Program Guidance and educational materials, • Generous Paid Time Off: 22 days starting (accrued) + 18 paid holidays (including the full week between Christmas and New Year’s., • Day of Rest spiritual retreat day, • Retirement Plan: Annual Employer Contribution of 6% of salary to retirement plan plus employee deferrals., • Parental Leave, • Employer-Paid Life Insurance, • Employer-Paid Short-Term and Long-Term Disability, • Catholic Biblical School: Free and discount courses.

Job DescriptionStart a meaningful career as a Cook at Mountain Vista Senior Living in Wheat Ridge, CO. Lead with Compassion. Care with Purpose. Join a mission-driven culinary team where your skills and compassion truly matter. At Mountain Vista Senior Living, you’ll prepare nourishing meals and help create a welcoming environment for both residents and staff. Why Join Us? • People First: Develop meaningful relationships with residents and staff members, • Competitive Pay: $21.00-$23.00/hr + credit for experience, • Flexible Schedule: This is a full-time position, 10:30 AM – 7:00 PM, with some weekend and holiday responsibilities., • Shift Differentials: Available for evening and weekend shifts, • Supportive Team: We value our caregivers as much as our clients, • Quick Hiring: Apply today and hear back within 48 hours What You’ll Do: • Help lead a talented culinary team preparing meals and baked goods for residents, • Create and serve delicious, resident-friendly desserts, • Support daily kitchen operations including sanitation, inventory, and food preparation, • Must be 18 years or older, • 1+ years of experience in a long-term care facility (LTCF), including diet textures and cooking, • Prior experience in cooking and food handling required, • Medical, Dental, and Vision Insurance, • 403(b) Retirement Plan with Employer Match, • Life & AD&D Insurance, • Short- & Long-Term Disability, • Supplemental Insurance (Accident, Critical Illness, etc.) We are an Equal Opportunity Employer and are committed to a diverse and inclusive workplace. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, age, national origin, ancestry, disability, medical condition, genetic information, marital status, veteran or military status, citizenship status, pregnancy (including childbirth, lactation, and related conditions), political affiliation, or any other status protected by applicable federal, state, or local laws. We are committed to providing an inclusive and accessible recruitment process. If you require accommodations during the interview process, please let us know. Reasonable accommodations will be provided upon request to ensure equal opportunity for all applicants. All candidates must pass a drug screen as part of the pre-employment process. Applicants may be subject to a background check. Employees in this position must be able to satisfactorily perform the essential functions of the position. If requested, this organization will make every effort to provide reasonable accommodations to enable employees with disabilities to perform the position’s essential job duties. As markets change and the Organization grows, job descriptions may change over time as requirements and employee skill levels evolve. With this understanding, this organization retains the right to change or assign other duties to this position. Powered by JazzHR mOq6K4Vinl

Job DescriptionBenefits: • Employee discounts, • Free food & snacks Position: Line Cook/Sous Chef Who We Are: Our mission is to: • Create raving fans: go above and beyond in the name of great service, • Bring the highest quality plate to every table, • Maintain a fun, clean, and inviting restaurant, • Be a part in improving our local community, • Operate with pride and integrity in everything we do, • Never stop improving ourselves and those around us, • As leaders in the business, everyone is equally responsible for upholding these values., • Everyone is a leader, regardless of the role you hold in the restaurant., • The standard you walk by is the standard you accept, and its up to all of us to take ownership and maintain the highest level of excellence in everything we do.What you'll bring:, • A positive and upbeat attitude that positively influences both your team and our managers., • Exhibit a reliable, can-do attitude, and a strong work ethic that aligns with the demands of the kitchen., • Showcase excellent communication skills along with a keen attention to detail, essential for culinary precision.What you'll do:, • Maintains a GUEST focus while performing., • Assume 100% responsibility for quality of products served., • Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broiler, oven, grill, fryer, and a variety of other kitchen equipment by portioning, battering, breading, seasoning and/or marinating., • Graciously and quickly fulfill any guest request possible., • Refer to daily prep list at the start of each shift for assigned duties., • Promptly report equipment and food quality or shortage problems to manager on duty., • Thorough knowledge of and compliance with standard portion sizes, cooking methods, quality standards, kitchen rules, recipes, policies, and procedures., • Stock and maintain sufficient levels of food products at line stations to assure a smooth service period., • Portion food product prior to cooking according to standard portion sizes and recipe specifications., • Maintain clean and sanitary workstation., • Follow proper plate presentation and garnish set up for all dishes., • Handle, store, label and rotate all products properly and in accordance with applicable state laws.Qualifications:, • Be 18 years of age., • Minimum 2 years of experience as a Line Cook in a high-volume, full-service restaurant., • BS degree in culinary science or related certificate would be a plus., • Understanding of various cooking methods, ingredients, equipment and procedures., • Excellent record of kitchen and staff management., • Accuracy and speed in handling emergency situations and providing solutions., • Familiar with industrys best practices., • Working knowledge of various computer software programs (MS Office, restaurant management software, POS), • Possess a positive attitude and work well with other team members., • Be able to communicate and understand the predominant language(s) of our guests. Must be able to work unsupervised., • Must be available to work between the hours of 8:00 am to 11:00pm., • Thorough knowledge of health and safety rules in the kitchen., • Must be able to stand and work for up to 4 hours at a time., • Must be able to perform repetitive motion work without the assistance of restraints, braces or other incumbrances that limit range of motion or physical activity., • Must be able to lift, move and shelve products and materials weighing up to 50 lbs. Must be able to work in temperatures exceeding 85* for extended periods of time. Be willing to follow directions and ask questions for clarification if needed., • Be able to work in a fast-paced restaurant environment., • Be ServSafe or Food Handler certified.Why Us?, • Company-paid Life and AD&D insurance, • Benefits available after meeting eligibility requirements:, • Medical, dental, and vision, • Short-term disability insurance, • Supplemental life insurance, • Employee Assistance Program, • Up to 48 hours of paid sick and safe leave (PSSL) - Colorado locations only, • Paid family and medical leave Insurance (FAMLI) and public health emergency leave (PHEL) - Colorado locations only, • Flexible work schedules, • Meal discounts, • An opportunity to grow your career path within our family of brands.The base hourly pay range represents the low and high end of the pay range for this position.

Job DescriptionCatering Event Chef PRIMARY FUNCTIONS Loading and unloading of catering equipment from trucks and vans. Directs on site team in the Efficient production of menu items for events based on direction from a BEO (Banquet Event Order) or specific direction from kitchen leaderships Manage multiple production tasks from a prep sheet Follow all cleaning and sanitization procedures and schedules Adapt to an everchanging environment based on event volume and needs Participate in good decision-making and problem solving when needed. Work closely with a team of chefs, service staff and kitchen leadership. QUALIFICATIONS • Previous Restaurant or Banquet cooking experience preferred, • Previous Culinary Training Required, • Ability to function and act independently, • Ability to work well with people, in a team environment, and to communicate effectively., • Ability to function in a fast-paced environment, under short time constraints, and within, • established deadlines., • Ability to work a flexible schedule including extended hours, weekends, and holidays., • Understand various cooking methods, ingredients, equipment, and procedures., • Ability to follow directions, adapt quickly and make changes when needed., • Knowledge of fine dining, wine, and bartending a plus HCBGYJPuoJ

Job Description Main Responsibilities of a Cook: • Preparing workstations, cooking ingredients, and kitchen equipment for cooking., • Cooking and arranging food. Cook Job Description: We are looking for an experienced cook to fill a vacant spot in our kitchen staff and contribute to the overall excellence of our restaurant. The person we are hoping to employ is first and foremost a skilled, organized, and creative cook. We are looking for someone to work as a team player, follow instructions, and help us delight our customers with delicious food from our menu. In addition to cooking prowess, great communication and organizational skills are paramount. A good candidate for this job is a person with attention to detail who can keep the kitchen tidy and clean all while preparing, cooking, and arranging food together with the rest of our kitchen staff. We pride ourselves in our exceptional service, and we expect nothing less from our cooks. The advantage goes to candidates with a diploma from a culinary school. Responsibilities of a Cook: • Maintaining a sanitized and well-organized kitchen., • Preparing workstations for cooking., • Preparing and maintaining kitchen equipment., • Checking the quality of the ingredients., • Preparing cooking ingredients using various techniques., • Cooking food using various culinary techniques., • Arranging food and ensuring appealing presentation., • Manage food storage, stock, and ingredient orders. Benefits, Rewards and Perks: • Next Day Pay Available!, • Fun and Exciting Environment!, • Cool Uniform Provided!, • Sick Time Accrues From Day for All Employees!, • Opportunities to Advance and Grow!, • Cross Training in Multiple Positions!, • Online Access to Schedules!, • Medical, Dental and Vision offered for Full Time!, • Flexible Schedules!, • Scholarships Available!, • Free Meals and Employee Discount!, • Amazing Team Centered Culture!, • Paid Training and Development!, • Potential Travel Opportunities! Pay Rate: $14.81 to $22

Job Description You are fearless. If high temperatures, special orders, or a Friday night rush, don’t throw you off your game, then we should talk. As Grill Cook for Mellow Mushroom, some of Mellow’s most loved dishes will be entrusted to your care to grill, prepare, and plate. Your fluency in fresh, tasty ingredients translates into delicious mouth-watering meals. Your skill at the grill is matched by your Mellow vibe and an innate ability to coordinate with the team and deliver just what the guest asked for and a little bit more. Sound like the challenge you have been looking for? We’re looking for you. RESPONSIBILITIES: • Prepare Mellow Mushroom menu; be the master of slicing, chopping, and grilling, • Possess an impeccable sense of timing; coordinating with other kitchen team members to ensure every table and guest receive orders in a timely fashion, • Set up workstations with ingredients and cooking equipment; help kitchen staff when requested, • Help Mellow Mushroom maintain a sanitized, safe, and orderly environment in the kitchen, • Monitor stock, refill necessary items, and place orders for shortages

Job DescriptionDescription: The Line Cook prepares food exactly to the Executive Chef’s specifications and manages all food stations for menu execution. Responsibilities • Set up and stock all food stations with necessary supplies, • Prep all needed food items for service, • Execute menu items according to specifications and standards, • Cook menu items in cooperation with the rest of the kitchen staff, • Ensure that all food is made in a timely fashion and always in high quality, • Clean up station and take care of any leftover or “bad” food according to the chef, • Stock inventory of stations, • Cooking experience, • Clear understanding of menu items, • Understand and responsible for prepping ingredients, • Strong grasp on various cooking methods, food items, equipment, etc., • Multitask in a high volume kitchen, • Handle hot and cold work conditions during food preparation, • Continuous reaching, bending, lifting, carrying items up to 30 lbs., • Have a high school diploma, or equivalent (preferred)., • 2 or 4 year culinary degree preferred, but not required., • Minimum of 1-2 years experience in food service/hospitality field, • Food handler's card may be required according to local and or state regulationsRequirements:

Job Description Overview Join Healthcare Services Group (HCSG) as a Cook, where you will play a vital role in preparing and cooking nutritious meals for residents in a long-term care facility. At HCSG, we are passionate about positively impacting the communities we serve. If you share our commitment to excellence and enhancing customer and resident experiences, join us and make a difference! Available Benefits For All Employees • Free Telemedicine*, • Free Prescription Discount Program, • Free Employee Assistance Programs, • Get paid when you need it with PNC EarnedIt, • Financial Wellness Support from PNC Workplace Banking, • Hands-on-Training & Support, • Career Development Click here for more benefits information or copy this link: *Not available in AR. Responsibilities • Prepare and cook meals according to planned menus and recipes., • Ensure food quality, taste, and presentation meet HCSG standards., • Adhere to food safety and sanitation guidelines; maintain a clean and orderly kitchen., • Assist with inventory management and ordering of supplies., • Interact positively with residents, staff, and guests, providing excellent customer service., • All other duties as assigned. Qualifications • High school diploma or equivalent., • Previous experience as a cook or in food preparation is preferred., • Ability to follow recipes and dietary restrictions., • Maintain a positive attitude and effectively communicate with building occupants, administration, and HCSG leadership to perform daily tasks., • Compliance with COVID-19 vaccination policies, • Must be able to lift/carry a maximum of 50 pounds, push/pull a maximum of 50 pounds, stand, sit, bend and walk for extended periods., • Must be able to perform routine, repetitive tasks continuously., • Must be able to work around food and cleaning products., • May be required to complete an approved sanitation and safety course., • Current ServSafe or Food Handler certification is required based on State / County law., • Residency within the service area required Ready to Join Us? If you're looking for a role where you can contribute to serving delicious meals and be part of a supportive and dedicated team, apply now and start making a difference at HCSG! $20.00 - $22.00 per hour is the range for compensation for the position of Cook. Offered hourly rates for this position are determined based on applicant qualifications, experience, education, and the specific needs, aspects, operational considerations, and requirements of the facility serviced. HCSG is proud to be an equal opportunity employer committed to diversity and inclusion in the workplace. We encourage employees to bring their authentic, original, and best selves to work for a culturally inclusive team. We offer equal employment opportunities (EEO) to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate.

Job Description WHAT WE'RE ABOUT Are you a person who believes in providing great care? Do you believe in having a positive impact on other people's lives? Are you a team player, quick-thinker, and ready to be a part of an organization that supports your growth? Requirements: Available to work weekends, days and evenings Cook Perks: • Daily Pay Advance Option Available, • Growth Opportunities - Opportunity to DOUBLE your salary The Cook will prepare, cook, season, and serve adequate, attractive, nutritious, and balanced meals. Meals prepared include meat, fish, fowl, vegetables, fruit, soups, salads, desserts, breads, and pastries, as specified and scheduled by the menus. The person holding this position is delegated the responsibility for carrying out the assigned duties and responsibilities in accordance with current existing federal and state regulations and established company policies and procedures. Essential Duties and Responsibilities: • Handle and prepare food that is palatable, appetizing and attractive, • Establish practice of serving hot food hot and cold food cold, • Cook a variety of foods in large quantities, • Be familiar with seasoning and cooking time required, • Comply with meal schedules, • Maintain and use equipment and supplies, • Work cooperatively with other staff and departments, • Wash pots, pans, and other equipment as used Qualifications: • A minimum of an 8th grade education, • Ability to pass a criminal background check as well as Colorado CAPS background check., • COVID Vaccine Required or Valid Exemption., • Ability to prepare and cook a variety of foods in large quantities, • Aware of special diets, seasoning requirements, cooking times, temperature controls, • Ability to estimate quantities of food required, limit waste, utilize leftovers while serving attractive, appetizing meals Kitchen, freezers, refrigerators, loading dock, dining room Standards: Standards: State Health Department Regulations Benefits: • Medical insurance with Rx benefits, • Dental insurance, • Vision care, • Paid vacation

Job Description Cook The Cook will prepare, cook, season, and serve adequate, attractive, nutritious, and balanced meals. Meals prepared include meat, fish, fowl, vegetables, fruit, soups, salads, desserts, breads, and pastries, as specified and scheduled by the menus. The person holding this position is delegated the responsibility for carrying out the assigned duties and responsibilities in accordance with current existing federal and state regulations and established company policies and procedures. KEY RESPONSIBILITIES: Food Preparation Duties: • Handle and prepare food that is palatable, appetizing and attractive, • Establish practice of serving hot food hot and cold food cold, • Cook a variety of foods in large quantities, • Be familiar with seasoning and cooking time required, • Be aware of cooking characteristics of various cuts of meats, fish and fowl, • Prepare foods for cooking: Peel, wash, trim, and cut vegetables and fruit; wash, cut, de-bone and trim meat, fish and fowl, • Cook food: Bake, roast, stew and steam-cook meats, fish and fowl, basting as necessary to retain flavor; make gravies, stocks, dressings, sauces and soups, • Prepare cold meats, sandwiches, griddle cakes, cooked cereals, and beverages, • Use initiative and judgment in setting up meals and utilizing leftovers to avoid waste, • Follow standard recipes but make independent decisions in line with current experience, • Understand importance of proper food-handling techniques and hazards of improper food handling, • Estimate quantities of food required and apportion servings while monitoring portion-controlled guidelines for individual residents, • Taste, smell, and observe food to ensure conformity with recipes and appearance, • Serve food according to dietary guidelines, checking each tray for completeness and accuracy Kitchen Duties: • Comply with meal schedules, • Maintain and use equipment and supplies, • Work cooperatively with other staff and departments, • Wash pots, pans, and other equipment as used, • Responsible for supervision of other food service employees in absence of the Executive Chef, • All other duties as requested TALENT: Executing Demonstrates resourcefulness Detail oriented and follow through Ability to prioritize and multi-task priorities Relationship Building Work well with people including staff, residents, families Enjoy working with older people Demonstrates friendliness and enthusiasm Have a caring attitude and sincere interest in others Demonstrates honesty Influencing Communicates clearly and effectively Strategic Thinking Displays creativity Curiosity and desire to learn SKILLS AND KNOWLEDGE: • Ability to prepare and cook a variety of foods in large quantities, • Aware of special diets, seasoning requirements, cooking times, temperature controls, • Ability to estimate quantities of food required, limit waste, utilize leftovers while serving attractive, appetizing meals, • Serve safe certification EDUCATION AND EXPERIENCE: Education: High School Diploma or GED preferred Experience: Previous experience in the dining department of a senior care community preferred PHYSICAL DEMANDS: • Frequent walking per shift, • Frequent standing per shift while preparing and serving food, • Lifting 1- 20# frequently, 21-35# occasionally, 36 - 70# rarely, • Bending and reaching, squatting and kneeling, crawling and climbing, • Extreme hot and cold temperature changes, • Use of large and small kitchen equipment CLASSIFICATION: • Non-Exempt WORK AREA AND ENVIRONMENT: Kitchen, freezers, refrigerators, loading dock, dining room STANDARDS: Standards: State Health Department Regulations OTHER: • Reports to Executive Chef, • Shift Hours: Monday - Friday: 5:30am - 1:30pm, • Department-Dining

Job DescriptionWednesday-Sunday Position Overview: The Line Cook is a key member of our kitchen staff, responsible for the preparation, cooking, and presentation of dishes according to the restaurants standards. This position demands a high level of kitchen competence and the ability to handle a fast-paced cooking environment. Key Qualifications: Proficient in preparing menu items consistently to the specified recipes and customer requests. Available to work flexible shifts, including evenings, weekends, and holidays. Experienced in safely utilizing a variety of kitchen tools and equipment, including sharp knives. Effective communicator with the ability to follow oral and written instructions. Capable of multitasking effectively under pressure in a busy kitchen setting. Comfortable working in tight, potentially crowded spaces with fluctuating temperatures and noise levels. Physically able to lift up to 50 pounds and stand for long periods, including moving safely around kitchen obstacles and through varied floor surfaces. Responsibilities: Prepare and cook menu items in accordance with recipes and standards, ensuring each dish meets the required presentation and quality. Adhere to portion control and food preparation standards to maintain product consistency and manage costs. Monitor food temperatures and use thermometers to ensure food is cooked and stored at the correct temperatures. Report any issues with food quality or delays in service promptly to the kitchen coordinator or chef. Keep track of inventory levels for menu items, alerting management and front-of-house staff to low stock situations. Ensure all dishes from the station are accounted for and meet the restaurants quality expectations. Follow established procedures for handling food allergies and dietary restrictions to ensure guest safety. Maintain strict adherence to health, safety, and sanitation guidelines, including cleaning and maintenance protocols for kitchen equipment. Collaborate effectively with the kitchen team and maintain positive working relationships with all staff. Undertake additional tasks as needed to support the efficient operation of the kitchen.

Job Description We’re more than just a team – we’re a community dedicated to making a difference every day. At Olympia Hospitality, we create a fun, supportive environment where growth never stops, and success is celebrated together. Guided by our values of continuous improvement, accountability, concern for others, and trust, we foster a culture of collaboration and integrity. If you’re passionate, driven, and ready to thrive, we’d love to have you on our team. Apply today and build a career that inspires you! Looking for cooks to safely and efficiently prepare and cook food that will keep our customers coming back. Our goal is to have customers tell us that our food and service is excellent! Join a Team that Puts Your Well-Being First! At Olympia Hospitality, we believe in supporting our employees both in and out of the workplace. When you join us, you’re not just getting a job – you’re joining a family-first organization that cares about your health and wellness, your future, and your overall satisfaction. Here’s how we show our commitment: • Health Coverage That Works for You: We contribute up to 80% toward individual health plans and offer affordable dental and vision insurance. Plus, with FSA and HSA options, you can plan for your healthcare costs your way., • Secure Your Future: With our 401K plan and discretionary yearly match, you can build the financial future you deserve., • Peace of Mind: We provide paid group term life insurance for select positions, 50% shared cost short-term disability, and you have the option to purchase additional employee paid life insurance., • Time for You: Enjoy our robust PTO plan and 7 paid holidays to maintain work-life balance. Need quick access to your paycheck? Our earned wage access program has you covered!, • Additional Support: From our Employee Assistance Program (EAP) to a sober support network, and our commitment to being a recovery-friendly workplace, we're here to help you thrive personally and professionally. Responsibilities • Prepare and cook menu items in accordance with established recipes, portion sizes, and quality standards, ensuring consistency and adherence to food safety guidelines., • Follow proper cooking techniques and methods, including grilling, frying, roasting, baking, and sautéing, to achieve desired flavors, textures, and appearances., • Monitor food temperatures, cooking times, and ingredient quantities to prevent waste and ensure that food is cooked and served at optimal quality., • Collaborate with the culinary team and management to develop and refine menu items, specials, and promotions that appeal to guests' preferences and dietary needs., • Experiment with new ingredients, flavors, and cooking techniques to create innovative and unique dishes that showcase the restaurant's culinary expertise and creativity., • Stay informed about culinary trends, industry developments, and seasonal ingredients, and incorporate these insights into menu planning and execution., • Maintain a clean, sanitized, and orderly kitchen environment at all times, including workstations, equipment, utensils, and storage areas, in compliance with health and safety regulations., • Assist with inventory management, including receiving, storing, and rotating ingredients and supplies, and conducting regular stock checks to ensure adequate levels for production., • Follow proper food handling and storage procedures to minimize the risk of contamination, spoilage, and foodborne illness, and ensure that all kitchen equipment is maintained and operated safely., • Communicate effectively with kitchen staff, servers, and management to coordinate food preparation, cooking times, and service priorities, and ensure smooth operations during peak hours., • Safe and appropriate use and operation of kitchen equipment, • Knife skills, grill, broiler, sauté and Expediter skills; garde manger experience

Job DescriptionDescription: The Line Cook prepares food exactly to the Executive Chef’s specifications and manages all food stations for menu execution. Responsibilities • Set up and stock all food stations with necessary supplies, • Prep all needed food items for service, • Execute menu items according to specifications and standards, • Cook menu items in cooperation with the rest of the kitchen staff, • Ensure that all food is made in a timely fashion and always in high quality, • Clean up station and take care of any leftover or “bad” food according to the chef, • Stock inventory of stations, • Cooking experience, • Clear understanding of menu items, • Understand and responsible for prepping ingredients, • Strong grasp on various cooking methods, food items, equipment, etc., • Multitask in a high volume kitchen, • Handle hot and cold work conditions during food preparation, • Continuous reaching, bending, lifting, carrying items up to 30 lbs., • Have a high school diploma, or equivalent (preferred)., • 2 or 4 year culinary degree preferred, but not required., • Minimum of 1-2 years experience in food service/hospitality field, • Food handler's card may be required according to local and or state regulationsRequirements:

Job Description Overview Join Healthcare Services Group (HCSG) as a Cook, where you will play a vital role in preparing and cooking nutritious meals for residents in a long-term care facility. At HCSG, we are passionate about positively impacting the communities we serve. If you share our commitment to excellence and enhancing customer and resident experiences, join us and make a difference! Available Benefits For All Employees • Free Telemedicine*, • Free Prescription Discount Program, • Free Employee Assistance Programs, • Get paid when you need it with PNC EarnedIt, • Financial Wellness Support from PNC Workplace Banking, • Hands-on-Training & Support, • Career Development Click here for more benefits information or copy this link: *Not available in AR. Responsibilities • Prepare and cook meals according to planned menus and recipes., • Ensure food quality, taste, and presentation meet HCSG standards., • Adhere to food safety and sanitation guidelines; maintain a clean and orderly kitchen., • Assist with inventory management and ordering of supplies., • Interact positively with residents, staff, and guests, providing excellent customer service., • All other duties as assigned. Qualifications • High school diploma or equivalent., • Previous experience as a cook or in food preparation is preferred., • Ability to follow recipes and dietary restrictions., • Maintain a positive attitude and effectively communicate with building occupants, administration, and HCSG leadership to perform daily tasks., • Compliance with COVID-19 vaccination policies, • Must be able to lift/carry a maximum of 50 pounds, push/pull a maximum of 50 pounds, stand, sit, bend and walk for extended periods., • Must be able to perform routine, repetitive tasks continuously., • Must be able to work around food and cleaning products., • May be required to complete an approved sanitation and safety course., • Current ServSafe or Food Handler certification is required based on State / County law., • Residency within the service area required Ready to Join Us? If you're looking for a role where you can contribute to serving delicious meals and be part of a supportive and dedicated team, apply now and start making a difference at HCSG! $20.50 - $22.00 per hour is the range for compensation for the position of Cook. Offered hourly rates for this position are determined based on applicant qualifications, experience, education, and the specific needs, aspects, operational considerations, and requirements of the facility serviced. HCSG is proud to be an equal opportunity employer committed to diversity and inclusion in the workplace. We encourage employees to bring their authentic, original, and best selves to work for a culturally inclusive team. We offer equal employment opportunities (EEO) to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate.

Job Description Join Our Team as a Sous Chef / Assistant Kitchen Manager! Do you thrive in a fast-paced, high-volume environment? Are you passionate about team development and delivering top-notch guest experiences? If so, Chicken N Pickle is looking for you! As our Assistant Kitchen Manager you will work closely with our Executive Chef and supervise kitchen teammates. We are looking for someone who has experience planning menus and ordering ingredients, and has proven work as a Sous Chef or Assistant Kitchen Manager. We are looking for good communication, organizational, and conflict management skills. In this role, you will: • Coordinate daily Back of House operations and supervise food prep, recipe execution, and supervise catering events., • Monitor and develop new and current kitchen teammates, and evaluate staff performance and provide feedback., • Ensure compliance with sanitation and safety regulations and maintain a fully-stocked kitchen inventory, control operational costs, and evaluate the kitchen’s areas to improve., • Estimate kitchen’s needs for goods, and create detailed reports weekly, monthly, and annually for revenues and expenses. Pay Range: $55,000 - $65,000 Requirements • Proven work experience as a Sous Chef, or Assistant Kitchen Manager, • Bilingual strongly preferred, • Hands-on experience with planning menus and ordering ingredients, • Knowledge of a wide range of recipes, • Ability to follow all sanitation guidelines set by the state/county, • Knowledge of a wide range of recipes and cooking techniques, • Excellent physical condition and stamina, on feet for eight hours and able to lift 50 pounds. Excellent organizational skills, • Conflict management abilities, • Very good communication skills, bilingual preferred, • Ability to manage a team in a fast-paced work environment, • Certification from a culinary school or degree in Restaurant Management is a plus Competitive Pay Medical, Dental & Vision Coverage Life Insurance 401K with company match Vacation time

Job Description Butler Hospitality in Denver, CO is looking for one line cook to join our 21 person strong team. Our ideal candidate is self-driven, ambitious, and engaged. Responsibilities • Set up and stock stations with all necessary supplies, • Chop vegetables, prepare sauces and other food preparation., • Cook menu items in cooperation with the rest of the kitchen staff, • Clean up station and take care of leftover food, • Stock inventory Qualifications • Cooking experience or Back of the House experience preferred, • Able to meet all scheduling commitments, • Able to anticipate needs of others in the kitchen and proactively work to meet those needs

Job Description For the 2025-2026 School Year TITLE: Substitute Cook/Cashier APPROX. HOURS: 7:00 AM - 1:30 PM JOB SUMMARY: To prepare and serve nutritious meals to students. The employee will frequently work in different areas of the kitchen and cafeteria performing their duties. QUALIFICATIONS: • Strong customer service orientation., • Good oral and written communication skills., • Ability to lift up to fifty pounds., • Required to frequently stand for prolonged periods, walk, use hands and fingers to handle and/or feel objects, tools or controls., • Ability to work under pressure with frequent interruptions., • Ability to handle multiple tasks and work independently., • Knowledge of cooking procedures, and equipment helpful. SPECIFIC DUTIES: • Performs tasks assigned by the lead cook and food service director., • Prepares food according to recipe using proper procedures., • Operates equipment and performs work tasks in a safe and sanitary manner., • Cleans and maintains school food service equipment and facilities., • Serves food using proper sanitation., • Maintains positive relations with students and staff in the serving line., • Assists lead cook with record keeping and inventory., • Makes suggestions for improving food quality or general operations of the school food service operation., • Regular attendance

Job Description Are you a person who believes in providing great care? Do you believe in having a positive impact on other people's lives? Are you a team-player, quick-thinker, and ready to be a part of an organization that supports your growth? WHAT WE'RE ABOUT We believe care goes beyond a medical chart. With kindness and integrity as our guide, we strive for excellence in every interaction. Requirements: • Saturday and Sunday 5:30 AM - 2:00 PM, • Generous Bonuses, • Growth Opportunities - DOUBLE your salary, • Health Benefits POSITION SUMMARY Cook The Cook will prepare, cook, season, and serve adequate, attractive, nutritious, and balanced meals. Meals prepared include meat, fish, fowl, vegetables, fruit, soups, salads, desserts, breads, and pastries, as specified and scheduled by the menus. The person holding this position is delegated the responsibility for carrying out the assigned duties and responsibilities in accordance with current existing federal and state regulations and established company policies and procedures. KEY RESPONSIBILITIES: Food Preparation Duties: • Handle and prepare food that is palatable, appetizing and attractive, • Establish practice of serving hot food hot and cold food cold, • Cook a variety of foods in large quantities, • Be familiar with seasoning and cooking time required, • Be aware of cooking characteristics of various cuts of meats, fish and fowl, • Prepare foods for cooking: Peel, wash, trim, and cut vegetables and fruit; wash, cut, de-bone and trim meat, fish and fowl, • Cook food: Bake, roast, stew and steam-cook meats, fish and fowl, basting as necessary to retain flavor; make gravies, stocks, dressings, sauces and soups, • Prepare cold meats, sandwiches, griddle cakes, cooked cereals, and beverages, • Use initiative and judgment in setting up meals and utilizing leftovers to avoid waste, • Follow standard recipes but make independent decisions in line with current experience, • Understand importance of proper food-handling techniques and hazards of improper food handling, • Estimate quantities of food required and apportion servings while monitoring portion-controlled guidelines for individual residents, • Taste, smell, and observe food to ensure conformity with recipes and appearance, • Serve food according to dietary guidelines, checking each tray for completeness and accuracy Kitchen Duties: • Comply with meal schedules, • Maintain and use equipment and supplies, • Work cooperatively with other staff and departments, • Wash pots, pans, and other equipment as used, • Responsible for supervision of other food service employees in absence of the Executive Chef, • All other duties as requested TALENT: Executing Demonstrates resourcefulness Detail oriented and follow through Ability to prioritize and multi-task priorities Relationship Building Work well with people including staff, residents, families Enjoy working with older people Demonstrates friendliness and enthusiasm Have a caring attitude and sincere interest in others Demonstrates honesty Influencing Communicates clearly and effectively Strategic Thinking Displays creativity Curiosity and desire to learn SKILLS AND KNOWLEDGE: • Ability to prepare and cook a variety of foods in large quantities, • Aware of special diets, seasoning requirements, cooking times, temperature controls, • Ability to estimate quantities of food required, limit waste, utilize leftovers while serving attractive, appetizing meals, • Serve safe certification EDUCATION AND EXPERIENCE: Education: High School Diploma or GED preferred Experience: Previous experience in the dining department of a senior care community preferred PHYSICAL DEMANDS: • Frequent walking per shift, • Frequent standing per shift while preparing and serving food, • Lifting 1- 20# frequently, 21-35# occasionally, 36 - 70# rarely, • Bending and reaching, squatting and kneeling, crawling and climbing, • Extreme hot and cold temperature changes, • Use of large and small kitchen equipment WORK AREA AND ENVIRONMENT: Kitchen, freezers, refrigerators, loading dock, dining room STANDARDS: Standards: State Health Department Regulations

Job Description Cook The Cook will prepare, cook, season, and serve adequate, attractive, nutritious, and balanced meals. Meals prepared include meat, fish, fowl, vegetables, fruit, soups, salads, desserts, breads, and pastries, as specified and scheduled by the menus. The person holding this position is delegated the responsibility for carrying out the assigned duties and responsibilities in accordance with current existing federal and state regulations and established company policies and procedures. KEY RESPONSIBILITIES: Food Preparation Duties: • Handle and prepare food that is palatable, appetizing and attractive, • Establish practice of serving hot food hot and cold food cold, • Cook a variety of foods in large quantities, • Be familiar with seasoning and cooking time required, • Be aware of cooking characteristics of various cuts of meats, fish and fowl, • Prepare foods for cooking: Peel, wash, trim, and cut vegetables and fruit; wash, cut, de-bone and trim meat, fish and fowl, • Cook food: Bake, roast, stew and steam-cook meats, fish and fowl, basting as necessary to retain flavor; make gravies, stocks, dressings, sauces and soups, • Prepare cold meats, sandwiches, griddle cakes, cooked cereals, and beverages, • Use initiative and judgment in setting up meals and utilizing leftovers to avoid waste, • Follow standard recipes but make independent decisions in line with current experience, • Understand importance of proper food-handling techniques and hazards of improper food handling, • Estimate quantities of food required and apportion servings while monitoring portion-controlled guidelines for individual residents, • Taste, smell, and observe food to ensure conformity with recipes and appearance, • Serve food according to dietary guidelines, checking each tray for completeness and accuracy Kitchen Duties: • Comply with meal schedules, • Maintain and use equipment and supplies, • Work cooperatively with other staff and departments, • Wash pots, pans, and other equipment as used, • Responsible for supervision of other food service employees in absence of the Executive Chef, • All other duties as requested TALENT: Executing Demonstrates resourcefulness Detail oriented and follow through Ability to prioritize and multi-task priorities Relationship Building Work well with people including staff, residents, families Enjoy working with older people Demonstrates friendliness and enthusiasm Have a caring attitude and sincere interest in others Demonstrates honesty Influencing Communicates clearly and effectively Strategic Thinking Displays creativity Curiosity and desire to learn SKILLS AND KNOWLEDGE: • Ability to prepare and cook a variety of foods in large quantities, • Aware of special diets, seasoning requirements, cooking times, temperature controls, • Ability to estimate quantities of food required, limit waste, utilize leftovers while serving attractive, appetizing meals, • Serve safe certification EDUCATION AND EXPERIENCE: Education: High School Diploma or GED preferred Experience: Previous experience in the dining department of a senior care community preferred PHYSICAL DEMANDS: • Frequent walking per shift, • Frequent standing per shift while preparing and serving food, • Lifting 1- 20# frequently, 21-35# occasionally, 36 - 70# rarely, • Bending and reaching, squatting and kneeling, crawling and climbing, • Extreme hot and cold temperature changes, • Use of large and small kitchen equipment CLASSIFICATION: • Non-Exempt WORK AREA AND ENVIRONMENT: Kitchen, freezers, refrigerators, loading dock, dining room STANDARDS: Standards: State Health Department Regulations

Job Description POSITION: Steward SEASON: Austral Summer (Summer 2025-2026) LOCATION: South Pole Station, Antarctica SECTOR/DEPT: Gana-A'Yoo Services Corporation (GSC) Antarctica REPORTS TO: Steward Coordinator WAGE BAND: $600-682 weekly Currently seeking a Steward (South Pole) - Responsible for providing customer service and performing duties that support efforts to produce and serve high quality food. Responsible for the cleaning of all common areas, berthing areas, work centers and recreational facilities and under the responsibility of the housing staff ESSENTIAL DUTIES AND RESPONSIBILITIES: Displays a commitment to providing exceptional customer service, as outlined by the Steward Coordinator. Performs daily tasking in an efficient and thorough manner, as instructed by Steward Coordinator. Stocks/replenishes all ancillary food items and non-food items, as detailed by tasking sheet, during and between meal hours; monitor quantities of items used and adjust stock levels according to usage. Responsible for preparing and chilling sufficient beverages to support usage by the community Responsible for all aspects of safety and sanitation in the kitchen, dining and service areas, including proper equipment usage and safety procedures, timely cleaning of all equipment and proper organization of dry storage and refrigerated areas. Agrees with and adheres to the Standard Operating Procedures and tasking responsibilities of the food services department. Adheres to daily and weekly cleaning schedules Responsible for following proper thawing procedures for frozen items Responsible for proper labeling and dating of food, prepared beverages and frozen desserts; and efficient utilization of leftovers Responsible for discarding all food waste and non-food waste in a timely manner, and in accordance with approved waste management guidelines. Monitors coffee consumption and replenish when necessary. Coordinates with Cooks to ensure timely transfer and scraping of dirty pots to pot-washing area Responsible for preparing outgoing and incoming personnel berthing rooms Responsible for restocking of supplies in toilet, shower, laundry areas, and janitor storage areas Responsible for loading and unloading housing, office supplies, and linen as required. Responsible for the transportation and processing of laundry from incoming and outgoing passenger (rooms. i.e. bedding items) Responsible for making up presentation room for DV groups and holiday decoration as required. Responsible for turning in any maintenance issues to facilities maintenance Assists with duties in the station store and post office as needed Must be able to lift the safety regulation maximum and perform functions requiring repetitive motion required. May be required to work on hands and knees, i.e. scrubbing floors, etc Able to work in a team unit composed of diverse personalities. Displays self-motivation in physically challenging and atypical work environment Able to maintain flexibility and positive attitude in a dynamic, fast-paced work setting Performs duties in support of Operations Division metrics (as provided by supervisor) Supports the achievement of ASC metrics, whether metrics are directly or indirectly, effected by this position's work activities. 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. Works to achieve ASC goals and contractual commitments Able to stand for up to 12 hours daily. Must be able to lift and move up to the safety regulation maximum in a safe manner. Responsible for maintaining a safe workplace and ensuring that safety is the highest priority in the workplace. Perform other duties as required. EDUCATION: High school education or GED. CERTIFICATIONS AND/OR LICENSING REQUIREMENTS: Current ServSafe Food Handler certificate must be obtained prior to deployment to Antarctica. Valid driver's license required. EDUCATION: Minimum of six months related experience required. 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 Are you a person who believes in providing great care? Do you believe in having a positive impact on other people's lives? Are you a team-player, quick-thinker, and ready to be a part of an organization that supports your growth? WHAT WE'RE ABOUT We believe care goes beyond a medical chart. With kindness and integrity as our guide, we strive for excellence in every interaction. Requirements: You care. Cook Perks: • Generous Bonuses, • Growth Opportunities - DOUBLE your salary The Cook will prepare, cook, season, and serve adequate, attractive, nutritious, and balanced meals. Meals prepared include meat, fish, fowl, vegetables, fruit, soups, salads, desserts, breads, and pastries, as specified and scheduled by the menus. The person holding this position is delegated the responsibility for carrying out the assigned duties and responsibilities in accordance with current existing federal and state regulations and established company policies and procedures. KEY RESPONSIBILITIES: Food Preparation Duties: • Handle and prepare food that is palatable, appetizing and attractive, • Establish practice of serving hot food hot and cold food cold, • Cook a variety of foods in large quantities, • Be familiar with seasoning and cooking time required, • Be aware of cooking characteristics of various cuts of meats, fish and fowl, • Prepare foods for cooking: Peel, wash, trim, and cut vegetables and fruit; wash, cut, de-bone and trim meat, fish and fowl, • Cook food: Bake, roast, stew and steam-cook meats, fish and fowl, basting as necessary to retain flavor; make gravies, stocks, dressings, sauces and soups, • Prepare cold meats, sandwiches, griddle cakes, cooked cereals, and beverages, • Use initiative and judgment in setting up meals and utilizing leftovers to avoid waste, • Follow standard recipes but make independent decisions in line with current experience, • Understand importance of proper food-handling techniques and hazards of improper food handling, • Estimate quantities of food required and apportion servings while monitoring portion-controlled guidelines for individual residents, • Taste, smell, and observe food to ensure conformity with recipes and appearance, • Serve food according to dietary guidelines, checking each tray for completeness and accuracy Kitchen Duties: • Comply with meal schedules, • Maintain and use equipment and supplies, • Work cooperatively with other staff and departments, • Wash pots, pans, and other equipment as used, • Responsible for supervision of other food service employees in absence of the Executive Chef, • All other duties as requested TALENT: Executing Demonstrates resourcefulness Detail oriented and follow through Ability to prioritize and multi-task priorities Relationship Building Work well with people including staff, residents, families Enjoy working with older people Demonstrates friendliness and enthusiasm Have a caring attitude and sincere interest in others Demonstrates honesty Influencing Communicates clearly and effectively Strategic Thinking Displays creativity Curiosity and desire to learn SKILLS AND KNOWLEDGE: • Ability to prepare and cook a variety of foods in large quantities, • Aware of special diets, seasoning requirements, cooking times, temperature controls, • Ability to estimate quantities of food required, limit waste, utilize leftovers while serving attractive, appetizing meals, • Serve safe certification EDUCATION AND EXPERIENCE: Education: High School Diploma or GED preferred Experience: Previous experience in the dining department of a senior care community preferred PHYSICAL DEMANDS: • Frequent walking per shift, • Frequent standing per shift while preparing and serving food, • Lifting 1- 20# frequently, 21-35# occasionally, 36 - 70# rarely, • Bending and reaching, squatting and kneeling, crawling and climbing, • Extreme hot and cold temperature changes, • Use of large and small kitchen equipment WORK AREA AND ENVIRONMENT: Kitchen, freezers, refrigerators, loading dock, dining room STANDARDS: Standards: State Health Department Regulations OTHER: • Reports to Executive Chef, • Department-Dining

Job DescriptionJob title: Line Cook I Preparer Please inform: GM Hours: GM Summary: Prepares and handles food by performing the following duties. Duties and responsibilities include the following. Other duties may be assigned. • Prepare all menu items, including setting up and storing stations with all necessary supplies., • Prepare all the necessary ingredients for the designated season daily, following the chefs preparation and torque lists., • Executes all kitchen orders according to recipe specifications. ensuring that food comes out simultaneously, in high quality and in a timely manner., • Respond, inform and follow the instructions of the chef or executive., • Cooking menu items in collaboration with the rest of the kitchen staff., • Maintain a positive and professional approach with co-workers and clients., • Complies with safety regulations in the handling of kitchen equipment and utensils., • It follows all serving and quality standards., • Maintains and stores daily the designated station, freezers, refrigerators and storage area with food products; follows the proper rotation system and notifies the chef of any discrepancies or shortages., • Label and date all food products in storage and refrigeration areas., • Ensure that all products are properly stored or disposed of at the end of the night., • While performing the tasks of this job, the employee is frequently exposed to working near moving mechanical parts. The employee is occasionally exposed to toxic or caustic chemicals; extreme cold (no weathering); Extreme heat (not meteorological) and risk of electric shock., • The physical demands described here are representative of those that an employee must meet to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable persons with disabilities to perform essential functions., • While performing the duties of this job, the employee must report regularly; walk; use the hands Reach with the hands and arms and taste or smell. The employee is often required to bend down, kneel, bend down, or crawl and talk or listen. The employee must occasionally sit and climb or maintain balance. The employee must frequently lift and/or move up to 75 pounds., • Specific vision skills required by this job include depth perception and the ability to adjust focus.

Job Description Cook The Cook will prepare, cook, season, and serve adequate, attractive, nutritious, and balanced meals. Meals prepared include meat, fish, fowl, vegetables, fruit, soups, salads, desserts, breads, and pastries, as specified and scheduled by the menus. The person holding this position is delegated the responsibility for carrying out the assigned duties and responsibilities in accordance with current existing federal and state regulations and established company policies and procedures. KEY RESPONSIBILITIES: Food Preparation Duties: • Handle and prepare food that is palatable, appetizing and attractive, • Establish practice of serving hot food hot and cold food cold, • Cook a variety of foods in large quantities, • Be familiar with seasoning and cooking time required, • Be aware of cooking characteristics of various cuts of meats, fish and fowl, • Prepare foods for cooking: Peel, wash, trim, and cut vegetables and fruit; wash, cut, de-bone and trim meat, fish and fowl, • Cook food: Bake, roast, stew and steam-cook meats, fish and fowl, basting as necessary to retain flavor; make gravies, stocks, dressings, sauces and soups, • Prepare cold meats, sandwiches, griddle cakes, cooked cereals, and beverages, • Use initiative and judgment in setting up meals and utilizing leftovers to avoid waste, • Follow standard recipes but make independent decisions in line with current experience, • Understand importance of proper food-handling techniques and hazards of improper food handling, • Estimate quantities of food required and apportion servings while monitoring portion-controlled guidelines for individual residents, • Taste, smell, and observe food to ensure conformity with recipes and appearance, • Serve food according to dietary guidelines, checking each tray for completeness and accuracy Kitchen Duties: • Comply with meal schedules, • Maintain and use equipment and supplies, • Work cooperatively with other staff and departments, • Wash pots, pans, and other equipment as used, • Responsible for supervision of other food service employees in absence of the Executive Chef, • All other duties as requested TALENT: Executing Demonstrates resourcefulness Detail oriented and follow through Ability to prioritize and multi-task priorities Relationship Building Work well with people including staff, residents, families Enjoy working with older people Demonstrates friendliness and enthusiasm Have a caring attitude and sincere interest in others Demonstrates honesty Influencing Communicates clearly and effectively Strategic Thinking Displays creativity Curiosity and desire to learn SKILLS AND KNOWLEDGE: • Ability to prepare and cook a variety of foods in large quantities, • Aware of special diets, seasoning requirements, cooking times, temperature controls, • Ability to estimate quantities of food required, limit waste, utilize leftovers while serving attractive, appetizing meals, • Serve safe certification EDUCATION AND EXPERIENCE: • Frequent walking per shift, • Frequent standing per shift while preparing and serving food, • Lifting 1- 20# frequently, 21-35# occasionally, 36 - 70# rarely, • Bending and reaching, squatting and kneeling, crawling and climbing, • Extreme hot and cold temperature changes, • Use of large and small kitchen equipment CLASSIFICATION: • Non-Exempt WORK AREA AND ENVIRONMENT: • Standards: State Health Department Regulations OTHER: • Reports to Executive Chef, • Department-Dining

Job Description Under the supervision of the Case Management Program Manager, the Case Manager will be responsible for providing ongoing engagement, assessment, intervention, and evaluation for the youth on their individual case load. This commonly includes youth intakes, assessments, crisis phone counseling, client data collection, documentation, file maintenance, and follow-up care. In addition, the Case Manager will assist with general upkeep of the case management program, including regular program shift coverage, milieu management, crisis intervention, reporting maintenance issues, and ensuring that the program is facilitated in a manner that meets Urban Peak’s mission. Case Managers will work with youth ages 12-24 who are enrolled in Urban Peak’s programming who are experiencing homelessness. The acuity of clients varies, but many clients will have unique goals related to mental health, substance use, education, employment, and housing. This position will ensure that interactions, interventions, and environments at Urban Peak are trauma informed and will emphasize the physical and emotional safety of youth and staff. Who You Are: • High school diploma or equivalent with a minimum of five (5) years full-time of experience working with high-risk youth, OR a Bachelor’s Degree in human services or a related field AND a minimum of three (3) years of experience working with youth, OR A Master’s Degree in social work, psychology or a related field AND minimum of two (2) years of experience working with youth., • Certified Addiction Counselor (CAC) is preferred (differential pay of +$2/hr offered), • Lived experience reflective of the youth we serve encouraged, but not required, • 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), • Skill in operating office equipment, such as computers, software (e.g., Microsoft Word, Excel and PowerPoint; Outlook; Teams) and telephones., • Skill in mediating and de-escalating, particularly in sensitive situations., • Able to make sound decisions, using available information while maintaining appropriate confidentiality., • Ability to be insurable as a driver on Urban Peak’s auto liability policy to transport youth using an Urban Peak vehicle and an approved personal vehicle., • Ability to pass both federal and state background checks and a pre-employment TB screening. What You Will Do: Case Management • Manages a case load of up to 30 clients. Meets with assigned youth on a weekly basis to create goals, review progress, and provide support and accountability., • Provides personal interest and attention to each youth, supporting each young person in their unique social, emotional, and intellectual development., • Assist 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 in 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., • Collaborates 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 guardian, 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., • Enters all client documentation in accordance with programmatic data quality standards., • Obtains Releases of Information for all communication with external supports 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: $ 24.02, • Shift: Sunday through Wednesday 8am to 6pm, • 100% Employer paid Medical and Dental plans with 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.