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We are a busy Catering Company in the Denver Metro Area looking for a full-time Executive Sous Chef. Responsibilities: The Executive Sous Chef shares responsibility for all culinary activities for the kitchen with the Culinary Director and Chef de Cuisine. This position will help manage all activity in the kitchen. Duties include: • Distributes food preparation lists to juniors and their departments of the kitchen., • Keeps control of the timely execution of food production and having food ready in time for delivery as well as supervising fire times to reflect each event’s needs., • Manages sanitation and cleanliness of the kitchen area ensuring cleaning schedules/sheets are being completed., • Covers any responsibilities of the Chef de Cuisine in their absence., • Staying updated and in clear communication with sales, catering captains, and delivery drivers regarding any changes to events., • Responding quickly to emails, updating prep sheets, and communicating to all areas of kitchen noting any production of changes., • Tastes food that is prepared regularly., • Adjusts seasoning and presentation aesthetics to reflect the highest quality possible., • Adjusts master recipes as needed, coordinating with the Culinary Director., • Responsible for assisting in overall professionalism and ethical conduct in the kitchen and interactions with clients and internal staff. Experience: At least 5 years of relevant experience, including managing kitchen staff. Events/Catering experience is highly preferred. Schedule: Monday-Sunday, Day or Night (varies based on need). Must be available to work on weekends as needed. Transportation: Reliable transportation to get to the main kitchen located in Lakewood, Colorado Benefits: • Medical, Vision, Pet, and Dental insurance, • 401K with an employer matching contribution, • PTO and Sick Time, • Employer provided lunch, • ZayZoon - Earned wages-on-demand benefit which allows employees to access earned wages when needed most

Job Description The cook positions are one of the most important positions we have in executing every ticket with consistency, timeliness, recipe adherence, and quality control to ensure that every guest has a memorable meal. As a line cook, you will be executing multiple tickets throughout the shift with focus on preparation, plate presentation, and timeliness. We keep it reel! This is what we bring to the table: • Competitive Hourly rate ($20-$26/hour), • Qualifying sick leave according to state/city regulations, • An RTD bus pass for unlimited rides!, • Free “Family Meal” on your working shift,, • Tenure incentive Cross training opportunities, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount ESSENTIAL QUALIFICATIONS • 18 years of age, • High School graduate, • 1 year of experience as a restaurant cook, • Food Handlers Card, • Ability to satisfactorily communicate verbally in English with management and co-workers., • Ability to maintain complete knowledge of all cooking techniques which are required to prepare restaurant menu items, • Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation., • Ability to maintain complete knowledge of correct maintenance and use of food serving and preparation equipment, • Ability to comprehend food orders ESSENTIAL JOB FUNCTIONS • Prepare necessary food items for meal period and next service, • Complete opening/closing duties as assigned, • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas, • Cook for scheduled meal period, • Alert Chef or Sous Chef to any deficiencies of food items, • Notify management of any pertinent information related to shift activities Water Grill Devoted to quality and inspired by the season, Water Grill is a seafood destination and signature experience for Guests to enjoy the first catch of the season and a deep selection of fish, lobsters, crabs, oysters and shellfish on a robust menu that frequently changes. Since 1989, Water Grill has delivered remarkable experiences through an unwavering devotion to seafood and service. The visually captivating space features a Guest-facing raw bar and saltwater tanks showcasing live spiny lobsters and king crabs, adding photo-worthy opportunities to the straight-from-the-water culinary experience. Crewmembers are completely dedicated to being knowledgeable stewards of the ocean and delivering an elevated dining experience. Are you hooked yet? We accept on-going applications

Job Description If you are looking to join a fast-growing, exciting company, then check us out! Butler Hospitality is operating the Food and Beverage Departments with our partner hotel Crowne Plaza, JFK. We are currently hiring for the following positions: Sous Chef, Line Cooks and Prep Cooks Porters Expeditors Full-time & Part-time US-based positions! Reasons to come work for us! We offer • Competitive Wages for all positions, • Health, dental and vision, 401k plan,, • Flexible Shifts Available, • Provided breakfast, lunch, and dinner shift meals, • Uniforms & paid training, • Resume (if possible), • References (with name, phone number, and/or email address, • Proof of COVID-19 vaccination or willingness to receive vaccination is required Butler Hospitality is a tech-driven hospitality company that has redefined room service. We take over the Food & Beverage Departments for our hotel partners and run their room service operations. We are serving over 40,000 rooms in some of the most popular cities in America, New York City, Chicago, and Miami. In the upcoming year, we will expand our operations from Washington D.C to Denver. We also have growth opportunities for leadership positions. Please visit our Instagram and Linkedin for more information and updates. #LI-DNI Powered by JazzHR xbgsytqc7Q

Job Description The Prep Cook is one of the most important positions we have in the kitchen to ensure recipe adherence, quality control, and overall sanitation. As a prep cook, you will be the partner of the cooks and work closely with the opening managers to set up each shift for success. You will be cross trained in all recipes and work in a fast paced environment. We keep it reel! This is what we bring to the table: • Competitive Hourly rate ($20-$23/hour), • Qualifying sick leave according to the state/city regulations, • An RTD bus pass for unlimited rides!, • Free "Family Meal" on your working shift, • Tenure incentive, • Cross training opportunities, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount ESSENTIAL QUALIFICATIONS: • Minimum of 18 years of age., • 1 year experience in a support/prep cook role., • High school graduate., • Food handlers Card, • Ability to satisfactorily communicate verbal and written English with Guests, management and co-workers., • Ability to maintain complete knowledge of all cooking techniques which are required to prepare restaurant menu items., • Ability to maintain complete knowledge of all preparation method/time, all ingredients and quality standards, appearance, texture, and temperature., • Ability to maintain complete knowledge of correct maintenance and use of food serving and preparation equipment., • Complete opening and closing duties as assigned., • Prepare necessary food items for meal period and next service., • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas., • Prep food for scheduled meal period., • Follow supervisor’s instruction., • Alert Chef or Sous Chef as to any deficiencies of food items. Water Grill Devoted to quality and inspired by the season, Water Grill is a seafood destination and signature experience for Guests to enjoy the first catch of the season and a deep selection of fish, lobsters, crabs, oysters and shellfish on a robust menu that frequently changes. Since 1989, Water Grill has delivered remarkable experiences through an unwavering devotion to seafood and service. The visually captivating space features a Guest-facing raw bar and saltwater tanks showcasing live spiny lobsters and king crabs, adding photo-worthy opportunities to the straight-from-the-water culinary experience. Crewmembers are completely dedicated to being knowledgeable stewards of the ocean and delivering an elevated dining experience. Are you hooked yet? We accept on-going applications

Job DescriptionCompany Description At Spectrum Retirement Communities we believe in living without limits, in aging fearlessly, and in sharing great stories. The Spectrum Story is full of compassion, hard work, and fun. If the chapters of your life story include caring for others and a dedicated work ethic, then we need you! Job Description Salary: $19.00 - $20.70 per hour, based on experience Schedule: Part Time In this position, your main responsibilities will include: • The preparation of high-quality food following standard recipes and special diet orders., • Working with the Director of Food & Beverage and Sous Chef to manage all aspects of food and supply management including securing items in time for food prep, ensuring leftovers are stored correctly, and inventories maintained.Qualifications To be successful in this position, we believe that you need the following experiences, strengths, and skills: • A minimum of two years of experience working in all stations of a hotel kitchen, a restaurant, or a similar operation., • Knowledge of sanitation and safe food handling standards., • The ability to communicate clearly and work cohesively with the other restaurant team members., • Must be self-motivated, organized, and professional. Must be able to work independently and handle multiple tasks at one time., • Strong customer service skills are required. Additional Information If you join Spectrum as a full-time team member, your story will include eligibility for medical insurance, dental insurance, vision insurance, life insurance, and other voluntary insurance options. All part-time and full-time team members are eligible to participate in our 401(k), for paid time off, holiday pay, Daily Pay and discounts through Perk Spot. Spectrum Retirement Communities strongly encourage all team members to be fully vaccinated against COVID-19, however, the vaccine is not a requirement to work with us. Spectrum Retirement, LLC and all affiliates are Equal Opportunity Employers. We do not discriminate against employees or applicants on the basis of race, color, national origin, gender, sex, sexual orientation, pregnancy, gender identity or expression, disability, religion, age, genetic information, veteran status, or any other characteristic protected by federal, state or local law. Spectrum Retirement, LLC also participates in the E-verify program through the Department of Homeland Security and the Social Security Administration.

Job Description The Cook positions are one of the most important positions we have in executing every ticket with consistency, timeliness, recipe adherence, and quality control to ensure that every guest has a memorable meal. As a line cook, you will be executing multiple tickets throughout the shift with focus on preparation, plate presentation, and timeliness. We keep it reel! This is what we bring to the table: • Competitive Hourly rate ( $20-$26/hour), • Qualifying sick leave according to state/city regulations, • An RTD bus pass for unlimited rides!, • Free "Family Meal" on your working shift, • Tenure incentive, • Cross training opportunities, • Teamwork/Flexible Hours, • Education Reimbursement, • Generous Dining Discount, • Exposure to new kitchen techniques Once hired, you will be trained in a line cook position (Grill, Sauté, Pantry, Pastry, Sushi) and tested in your station to ensure your capability and knowledge of the recipes, procedures, and quality components. You will be trained on our guest standards and you will contribute and excel in a team service environment. You will be responsible for following all company standards and guidelines, and perform opening, on-going, and closing side-work duties. ESSENTIAL QUALIFICATIONS: • Minimum of 18 years of age., • 1 year experience as a restaurant cook., • High school graduate., • Food handlers Card, • Ability to satisfactorily communicate verbal and written English with Guests, management and co-workers., • Ability to maintain complete knowledge of all cooking techniques which are required to prepare restaurant menu items., • Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation., • Ability to maintain complete knowledge of correct maintenance and use of food serving and preparation equipment., • Ability to comprehend food orders.ESSENTIAL JOB FUNCTIONS:, • Complete opening and closing duties as assigned., • Prepare necessary food items for meal period and next service., • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas., • Cook for scheduled meal period., • Follow supervisor’s instruction., • Alert Chef or Sous Chef as to any deficiencies of food items. Water Grill Devoted to quality and inspired by the season, Water Grill is a seafood destination and signature experience for Guests to enjoy the first catch of the season and a deep selection of fish, lobsters, crabs, oysters and shellfish on a robust menu that frequently changes. Since 1989, Water Grill has delivered remarkable experiences through an unwavering devotion to seafood and service. The visually captivating space features a Guest-facing raw bar and saltwater tanks showcasing live spiny lobsters and king crabs, adding photo worthy opportunities to the straight-from-the-water culinary experience. Crewmembers are completely dedicated to being knowledgeable stewards of the ocean and delivering an elevated dining experience. Are you hooked yet? We accept on-going applications

Job DescriptionDescription: Position Overview The Line Cook is responsible for preparing and cooking menu items according to established recipes, quality standards, and food safety guidelines. This role ensures all dishes are consistently prepared, properly portioned, visually appealing, and delivered in a timely manner. The Line Cook supports overall kitchen operations by maintaining a clean, organized, and safe work environment. This position will also be trained to perform server duties and may assist the dining team during service as needed. Duties and Responsibilities • Support a positive dining experience reflecting Stage Management's philosophy of service and hospitality, • Prepare, cook, and plate food items according to established recipes, portion requirements, and presentation standards, • Operate kitchen equipment safely, including ovens, grills, fryers, slicers, and mixers, • Maintain cleanliness and organization of all assigned workstations and equipment, • Follow food safety and sanitation guidelines, including proper handling, storage, labeling, and temperature control, • Assist with inventory control by reporting shortages, rotating stock, and minimizing food waste, • Work collaboratively with kitchen staff, servers, and supervisors to ensure smooth and timely service, • Assist with receiving, inspecting, and storing food and supplies, • Adhere to all company policies, health department regulations, and industry best practices, • Support dining service by performing server responsibilities when requested, including taking orders, delivering meals, and setting and cleaning tables, • Prior experience in food service, fine dining, line cook, catering, banquet, healthcare dietary, or senior living preferred but not required, • High school diploma or GED preferred, • Knowledge of food safety standards and proper kitchen procedures, • Ability to work in a fast-paced environment and remain calm under pressure, • Strong attention to detail and commitment to quality, • Strong organizational skills and workstation cleanliness, • Ability to multitask and prioritize during busy service periods, • Flexibility to support both kitchen and dining service needs, • Composure and effectiveness under pressure, • Fast-paced kitchen environment with exposure to heat, steam, noise, food allergens, and cleaning chemicals, • Frequent standing, walking, bending, lifting, and reaching, • Use of sharp tools, hot surfaces, and kitchen machinery, • Ability to stand and walk for extended periods, • Ability to lift, carry, push, and pull up to 50 pounds, • Ability to work safely around hot equipment and kitchen hazards Non-exempt, hourly. Weekday and weekend availability is mandatory. Uniform or approved dining attire required. Compensation $22.00 – $25.00 per hour based on experience and qualifications. In accordance with Colorado's Equal Pay for Equal Work Act, compensation may vary based on experience, education, and qualifications. Benefits for all employees: sick time per Colorado law, double time on company-identified holidays, complimentary meals during shifts. Full-time employee benefits: health, dental, and vision insurance after 60 days; PTO accrual from day one, available after 90 days; 401(k) eligibility after 1 year; 4 hours holiday pay after 6 months of full-time status. Equal Employment Opportunity Stage Management is an equal opportunity employer and is committed to creating an inclusive environment for all employees. All employment decisions are made without regard to age, race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability, veteran status, or any other protected status under applicable law. Reasonable accommodations are available upon request - contact Human Resources for assistance. THIS LISTING WILL REMAIN OPEN UNTIL FILLED Requirements:

Job Description The oyster bar is the heart of our culinary experience. As the oyster cook you will be in the main dining room interacting with guests and preparing raw bar dishes for guests throughout the restaurant. You will have the ability to work with seasonal, pristine, fresh products daily. You are an ambassador for all seafood and share your knowledge with guests who dine around the oyster bar. We keep it reel! This is what we bring to the table: • Competitive Hourly rate ($19 - $21/hour), • Qualifying sick leave according to state/city regulations, • An RTD bus pass for unlimited rides!, • Free “Family Meal” on your working shift,, • Tenure incentive Cross training opportunities, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount ESSENTIAL QUALIFICATIONS 18 years of age High School graduate Food Handlers Card Ability to satisfactorily communicate verbally in English with management and co-workers. Ability to maintain complete knowledge of correct maintenance and use of equipment. Ability to perform job functions with minimal supervision. Ability to work cohesively with co-workers as part of a team. Ability to train others on process, prep, and culture. ESSENTIAL JOB FUNCTIONS Communicate with all Guests regarding raw bar products and service the guests sitting at the oyster bar stools Prepare necessary food items for meal period and next service Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas Complete opening/closing duties as assigned Remove soiled wares from station as assigned and transport to dishwashing area Alert Chef or Sous Chef to any deficiencies of food items Follow maintenance program and cleaning schedule Notify management of any pertinent information related to shift activities Alert Chef or Sous Chef to any maintenance needs or safety hazards Equal Opportunity Employer Water Grill Devoted to quality and inspired by the season, Water Grill is a seafood destination and signature experience for Guests to enjoy the first catch of the season and a deep selection of fish, lobsters, crabs, oysters and shellfish on a robust menu that frequently changes. Since 1989, Water Grill has delivered remarkable experiences through an unwavering devotion to seafood and service. The visually captivating space features a Guest-facing raw bar and saltwater tanks showcasing live spiny lobsters and king crabs, adding photo-worthy opportunities to the straight-from-the-water culinary experience. Crewmembers are completely dedicated to being knowledgeable stewards of the ocean and delivering an Are you hooked yet? We accept on-going applications

Job Description Ravenna Country Club, located in Littleton, CO, is seeking a Line Cook to join our team. We offer our members and their guests a high-quality fine dining experience led by our Executive Chef, Jason Hughes. Responsibilities: Under the direct supervision of the Executive Chef and the Executive Sous Chef, the Line Cook job position is responsible for the following: • Responsible for preparing/cooking food items per menu or prep list., • Confirms your station is properly prepared for anticipated levels of business., • Stations may include: Pantry, Prep, Banquets., • Serve Safe Certification, • This position is a full-time position that will be paid $19.00 - $21.00 per hour bi-Monthly (DOE), • Full-time employees are eligible for the following benefits:, • Accrued PTO/Sick Leave, • Health, dental, and vision insurance, • 401(K) plan, • Employee Golf/Fitness Center privileges, • Discounts on Merchandise/Apparel at the Golf Shop Ravenna Country Club is not accessible by public transportation. Thank you. Company DescriptionRavenna Country Club is a 634-acre private golf and resort lifestyle community located in Waterton Canyon by the Platte River in Southwest Denver, Colorado. With only 243 total homesites planned for the community, homeowners are assured of virtually 360-degree views of the area’s many features, including Pike National Forest, the red-rock outcroppings of the Dakota Hogback, the golf course, and the Denver skyline. Members enjoy the active golf and social events calendar, evening dinners, live music, and the overall energy that The Club provides. New Clubhouse - Ravenna’s stately Clubhouse is where the neighborhood becomes a community and members come together to celebrate the day. It’ll be a place for memorable moments both grand and sublime. La Bella Vita Fitness Center - In Italian La Bella Vita means the good life. At Ravenna, it means an approach to wellness that includes mind, body and soul – starting with a friendly staff of professionals ready to guide you on your path to better living. In a facility that features the absolute best-of-the-best in strength and conditioning equipment and bright, airy studio spaces.Ravenna Country Club is a 634-acre private golf and resort lifestyle community located in Waterton Canyon by the Platte River in Southwest Denver, Colorado. With only 243 total homesites planned for the community, homeowners are assured of virtually 360-degree views of the area’s many features, including Pike National Forest, the red-rock outcroppings of the Dakota Hogback, the golf course, and the Denver skyline. Members enjoy the active golf and social events calendar, evening dinners, live music, and the overall energy that The Club provides.\r\n\r\nNew Clubhouse - Ravenna’s stately Clubhouse is where the neighborhood becomes a community and members come together to celebrate the day. It’ll be a place for memorable moments both grand and sublime. \r\n\r\nLa Bella Vita Fitness Center - In Italian La Bella Vita means the good life. At Ravenna, it means an approach to wellness that includes mind, body and soul – starting with a friendly staff of professionals ready to guide you on your path to better living. In a facility that features the absolute best-of-the-best in strength and conditioning equipment and bright, airy studio spaces.

Job DescriptionDescription: Department: Culinary / Food & Beverage Reports To: Executive Chef / Sous Chef Employment Type: Seasonal Full-Time or Seasonal Part-Time, Non-Exempt Compensation: $23.00-$25.00 per hour, depending on experience and qualifications Position Summary: This role is contingent upon Glenmoor's planned acquisition and launch of an outdoor pizza oven trailer operation, which is anticipated in the near future. The Pizza Cook / Pizzaiolo is responsible for preparing high-quality, handcrafted pizzas using fresh ingredients and traditional techniques. This role supports Glenmoor’s casual dining outlets, pool operations, outdoor venues, banquets, and member events while maintaining consistency, efficiency, presentation, and exceptional flavor. Essential Job Duties: • Prepare pizza dough, sauces, toppings, and other ingredients according to established recipes and standards, • Stretch, shape, top, bake, and finish pizzas using wood-fired, stone hearth, deck, or other high-temperature ovens, • Ensure proper dough fermentation, proofing, baking, and presentation techniques, • Maintain cleanliness, organization, and proper food storage standards for the pizza station, ovens, refrigeration, and prep areas, • Monitor food quality, freshness, labeling, dating, portioning, and inventory levels, • Assist with prep work and support other kitchen stations as needed, • Follow all food safety, sanitation, health, allergen awareness, and workplace safety standards, • Understand and help prevent cross-contact and food contamination, including proper handling of common allergens such as gluten, dairy, nuts, shellfish, and eggs, • Follow established procedures for preparing gluten-free or allergen-sensitive menu items, including use of separate utensils, prep surfaces, storage methods, and gloves when required, • Support banquets, pool service, golf events, outdoor cooking stations, pizza oven trailers, member events, and special functions as needed, • Collaborate with the Executive Chef and Sous Chef on menu development, seasonal specials, and pizza offerings, • Properly operate kitchen equipment, including ovens, mixers, slicers, knives, and other culinary tools, • Maintain a clean and professional appearance and provide a positive, team-oriented attitude, • Perform other duties as assignedRequirements:, • 1-3 years of experience as a Pizza Cook, Pizzaiolo, Line Cook, or similar culinary role in a professional kitchen, • Experience preparing pizza dough, sauces, and toppings from scratch preferred, • Working knowledge of fermentation, proofing, stretching, baking, and oven management techniques, • Experience working with high-temperature ovens preferred, • Ability to work efficiently in a fast-paced environment while maintaining quality standards, • Strong attention to detail, time management, and multitasking skills, • Ability to work flexible schedules, including evenings, weekends, holidays, and special events, • Food Handler Certification and Food Safety Certification preferred, or willingness to obtain upon hire, • Ability to stand and walk for extended periods of time throughout the shift, • Ability to frequently bend, reach, twist, stoop, kneel, and use hands and arms for repetitive motions, • Ability to lift, carry, push, or pull up to 50 pounds, • Ability to work safely around high-temperature ovens, open flames, hot surfaces, pizza oven trailers, and kitchen equipment, • Ability to work in a hot, humid, and fast-paced kitchen environment for extended periods of time, • Ability to work indoors and outdoors during events, including in varying weather conditions, enclosed outdoor kitchen spaces, and pizza oven trailer environments where temperatures may be elevated, • Competitive hourly pay based on experience and qualifications, • Seasonal position with schedules that may vary based on business needs, events, and club operations, • Consistent scheduling compared to many traditional restaurant environments, • Opportunities for growth and advancement within the culinary team Equal Opportunity Employer Statement Glenmoor Country Club is an equal opportunity employer and complies with all applicable federal, state, and local employment laws, including Colorado’s Equal Pay for Equal Work Act. Compensation is based on experience, skills, and qualifications. Glenmoor is committed to providing equal employment opportunities to all applicants and employees without regard to race, color, religion, sex, pregnancy, sexual orientation, gender identity, national origin, age, disability, veteran status, genetic information, or any other status protected by law.

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 Production Cook at McMurdo Station. As a Production Cook you will be responsible for high quality, large volume food production as directed by Sous Chef; maintaining a safe, clean and sanitary work area, maintains equipment and tools in a professional manner; assisting the Sous Chef and others as necessary. POSITION: Production Cook SEASON: Austral Summer (Summer 2026-2027) LOCATION: McMurdo Station, Antarctica SECTOR/DEPT: Gana-A'Yoo Services Corporation (GSC) Antarctica SALARY: $810 - $921 per week ESSENTIAL DUTIES AND RESPONSIBILITIES: • Responsible for implementing and maintaining a safe workplace program and ensuring that safety is the highest priority in the workplace, • Able to maintain flexibility and a positive attitude in a dynamic, fast-paced environment, • Able to work in a team unit composed of diverse personalities., • Displays self-motivation in physically challenging and atypical working environments, • Able to follow standardized recipes, • Responsible for preparation of all assigned menu items for primary and satellite locations, utilizing proper cooking techniques and batch-cooking methods., • Committed to producing high-quality foods, both in taste and presentation., • Agrees with and adheres to the Standard Operating Procedures and tasking responsibilities of the food services department., • Able to cook in a setting that is open/displayed to the customers, • Able to coordinate, monitor and expedite batch-cooking procedures before and during service., • Responsible for proper labeling and dating of food, and efficient utilization of leftovers., • Displays a commitment to providing exceptional customer service, as outlined by the Sous Chef and/or Food Service Supervisor., • Responsible for complying with all standards of safety and sanitation in the kitchen and serving areas., • Responsible for proper use and timely cleaning of equipment and tools., • Monitors serving temperatures of hot and cold foods., • Functions as shift leader in the absence of the Sous Chef; all other duties performed under the supervision of the Sous Chef and/or Food Service Supervisor., • Displays leadership abilities, good communication and organizational skills., • Assists in educating Prep Cooks on proper cooking techniques and holding temperature of foods., • Works in conjunction with Stewards and Lead Dining Attendant(s) to ensure timely transfer and scraping of dirty pots to pot-washing area., • Able to lift up to the safety regulation maximum from the floor to a table or cart in a safe manner., • Able to stand for up to 12 hours., • Supports the achievement of ASC/GSC metrics, whether metrics can be directly or indirectly, effected by this position's activities., • Complies with all ASC/GSC Environmental Health & Safety, and Quality Assurance, requirements and goals. Provides documentation to these divisions as necessary to ensure adequate and legal documentation., • Responsible for maintaining a safe workplace program and ensuring that safety is the highest priority on the job site., • Perform other duties as required. EDUCATION: • High school education or GED required. 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 one year cooking experience,, • Preferred experience, at least one year in high-volume facilities, not including convenience or fast food., • Previous experience with Food Services in Antarctica may be accepted in lieu of minimum experience. OTHER: • US citizenship or permanent residency required., • A prerequisite of employment for this position is to successfully gain a favorable Tier 1 - Elevated Background Investigation (EBI) result prior to deployment. Candidates hired for this position will be required to complete; online forms, written forms, fingerprint cards and provide additional details and information as requested by NSF Personnel Security. 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 DescriptionCompany Description Limelight Hotels by Aspen One provide authentic and contemporary connections to their communities and the adventures that surround them. Set in the heart of elevated and unique locations, each Limelight hotel is carefully designed with distinctive design and purposeful functionality, created to evoke a sense of place and a point of view. Current locations include those across Colorado in Aspen, Snowmass, Denver, and Boulder (opened August 2025); Ketchum, Idaho; Mammoth, California (opened December 2025); and Charleston, South Carolina (coming in 2028). For more information, visit or follow @limelighthotel on X, Instagram or Facebook. Please note that all official communications from the Talent Acquisition or Human Resources team are sent from email addresses within the , aspen.com, aspensnowmass.com, aspenhospitality.co, limelighthotels.com & thelittlenell.com domains. Job Description Position Summary The Cook II participates in the preparation, production & service of menu items according to the direction of their manager. The Cook II is responsible for preparing and cooking a variety of food items following established recipes and safety standards. This position requires maintaining cleanliness and organization in the kitchen while ensuring food is prepared in a timely manner and to the highest quality standards. This position reports to the Executive Chef. Preferred work schedule and shift availability is full time in the evening from 2pm to 11pm. The budgeted pay range for this position is $22.00 to $24.00 per hour. Job Posting Deadline Applications for this position will be accepted until May 10, 2026. Essential Job Functions/Key Job Responsibilities • Maintain a clean and sanitary work environment, participate in pre and post shift cleaning and organization to include but not limited to kitchen equipment, walk in fridge/freezer storage, dry storage, trash, recycle, mopping, sweeping, • Prepare & serve food items according to standardized recipes and chef specifications, • Follow daily preparation list to ensure items are ready for service, • Assist with storage of food deliveries, • Report any problems with food product, kitchen equipment or work area to a Chef/Sous chef, • Work a food station during service, including direct guest interaction if working in a guest facing restaurant, • Ensure Manager is aware of guest comments and concerns, • Safely operate and train others on the operation of various kitchen equipment to include oven, grill, flattop, soup kettles, slicers, robo-coupe, immersion blender, • Ensure accurate portion sizes and presentation of dishes to meet both quality standards and customer expectations, • Manage cooking times to ensure food is prepared and served in a timely manner, especially during peak hours, • Work closely with kitchen team members to ensure smooth operation and effective communication during food service Education & Experience Requirements • Culinary school graduate preferred, • One to two years of experience in a commercial kitchen preferred, • Serv Safe or similar food safety course certification is preferred Knowledge, Skills & Abilities • Proficient written and verbal communication skills in English - Spanish a plus, • Proficient experience in guest facing roles, • Knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and more, • Knowledge of food handling, safety and other restaurant guidelines, • Knowledge of simple sauce and dressing, • Strong analytical and problem-solving skills, • Excellent time management skills, • Ability to manage difficult or emotional situations whether they be customer or employee related, • Ability to work under stressful circumstances, • Ability to quickly adapt to changes in processes, customer flow, environments, and tasks, • Ability to engage with customers in a positive and helpful manner, • Ability to work in collaboration with others to achieve team goals Additional Information Work Environment & Physical Demands • Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time, • Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces, • Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50) Job Benefits This position is categorized as a regular full-time position eligible for the following benefits: Enrollment dates differ across the various programs. • Health, Dental and Vision Insurance Programs, • Flexible Spending Account Programs, • Life Insurance Programs, • Paid Time Off Programs, • Paid Leave Programs, • 401(k) Savings Plan, • Employee Ski Pass and Dependent Ski Passes, • Other company perks 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. By accepting a position with Aspen One, Aspen Snowmass, Aspen Ventures or Aspen Hospitality you acknowledge that you are able to perform the essential functions of the job with or without reasonable accommodation. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. To request accommodation during the application and interviewing process, please contact Human Resources at 970-300-7700. This job description is designed to indicate the general nature and level of work. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to this job. Duties and responsibilities may change at any time with or without notice. Aspen One is an equal opportunity employer (Minority/Female/Disabled/Veteran). At Aspen One, inclusion, equity, and diversity are fundamental to fulfilling our vision of building a better workplace and better world. From our hiring practices through the entire employee experience, we embrace and celebrate the unique experiences, perspectives and cultural backgrounds that each employee brings to the workplace. We encourage diverse points of view which allows us to develop innovative solutions to the ever-evolving world of work. Aspen One strives to foster an environment where our employees feel respected, valued and empowered, and our team members are at the forefront of helping us promote and sustain an inclusive workplace that works for all. For an overview of Aspen One Company's benefits and other compensation visit Aspen One participates in E-Verify. E-Verify & Right to Work Poster

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 at least 18 years of age., • Minimum 2 years of experience as a Line Cook in a high-volume, full-service restaurant., • 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 8:00am 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 AND is based on experience and skill level.

Job Description The Back of House Supervisors support the management team in providing a friendly, helpful and knowledgeable kitchen crew that goes above and beyond at all times. Supervisors are part of a fun, fast paced environment and will have multiple responsibilities from guest interaction, to expediting orders, to hands on cooking. This position is a step before our Management Training and is an opportunity for you to learn the culinary business and grow your career. We keep it reel! This is what we bring to the table: • Competitive Wages: $22-$28 an hour depending on experience, • Qualifying sick leave according to state/city regulations, • An RTD bas pass for unlimited rides!, • Tenure Incentive program, • Free "Family Meal" during working shift, • Great training and commitment to promotion from within!, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount Once hired, you will be trained to provide friendly, helpful and knowledgeable service that goes above and beyond at all times. You will be exposed to each station in the kitchen and expected to understand our food standards to coach and support others as you execute a shift. You will contribute and excel in a team service environment while supporting the Chef and Sous Chef. ESSENTIAL QUALIFICATIONS: • Minimum of 21 years of age, • High school graduate, some college, • Any previous supervisor experience., • 2 years’ experience in a kitchen/cook role, • Ability to communicate in a satisfactory manner, both verbal and written English., • Ability to compute basic mathematical calculations., • Ability to maintain complete knowledge of all menu and special items, prices and quality standards., • Ability to focus attention to performance of tasks despite frequent stressful, or unusual interruptions., • Ability to perform job functions with minimal supervision., • Oversees the daily receiving, storage, and preparation of all food products., • Records all waste (food product) on tracking sheet, • Nightly protein count, • Assists Chef in counting weekly inventory, • Ensures that all food products meet company recipe specifications for preparation and quality., • Ensures that timing standards are met during production., • Inspects and approve dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation., • Ensures compliance with health and safety regulations. Checking food temperatures, sanitation levels, proper storage, etc., • Cooking when needed to support the flow of the business, • Constant deferral to Manager on duty for business decisions that will effect financials., • Complete opening and/or closing duties as assigned, • Follow maintenance program and cleaning schedule. Water Grill Devoted to quality and inspired by the season, Water Grill is a seafood destination and signature experience for Guests to enjoy the first catch of the season and a deep selection of fish, lobsters, crabs, oysters and shellfish on a robust menu that frequently changes. Since 1989, Water Grill has delivered remarkable experiences through an unwavering devotion to seafood and service. The visually captivating space features a Guest-facing raw bar and saltwater tanks showcasing live spiny lobsters and king crabs, adding photo-worthy opportunities to the straight-from-the-water culinary experience. Crewmembers are completely dedicated to being knowledgeable stewards of the ocean and delivering an elevated dining experience. Are you hooked yet? We accept on-going applications

Job Description Position Overview Line Cooks work to prepare food, help kitchen workers in the preparation of food items and set up allocated stations for menu, as instructed by Chef and compliant with standards. This position also arranges, prepares and break downs their station while maintaining the uppermost hygienic standards. Line Cooks report to the Chef de Cuisine, Sous Chefs, and Kitchen Managers and are expected to work in tandem with the Sous Chef, other Line Cooks and the rest of the back of house staff. Core Duties & Responsibilities: Maintain a strong sense of ownership of entire culinary offerings provided by Gin & Luck (G&L) Execute Culinary offerings with a high level of precision and care Assist Culinary management in all special projects, kitchen operations and menu development Maintain effective communication with culinary management team, FOH management team, and all staff Assist in oversight of kitchen staff programming (service and hospitality standards) to ensure all duties are met and exceeded Maintain patron satisfaction by executing, evaluating, and auditing food, beverage, and service offerings Maintain complete knowledge of products and specifications. This includes ingredients, descriptions, sourcing, brands, allergens, etc. Use heightened awareness on any allergy table, and work to code according to our allergy standards Provide inspiration and creative influence to the Culinary Team in keeping with G&L Core Values Maintain Company policies and standard operating procedures (SOP) Comply with sanitation standards and procedures according to health and legal regulations Assist in maintenance of facility and provide opportunities for improvement Catch up on all internal communication via Slack before your shift Approach each shift with a positive attitude, a willingness to learn and ready to contribute to the teams overall goals Always check in with any staff working in your respective space on arrival, see if you can help with anything before beginning your assigned duties Complete other duties as assigned by management Ask for help when you need it; asking for help is a sign of strength, not a sign of weakness Additional Duties & Responsibilities: Communicate with Culinary Management nightly in Post Op about any opportunities to improve function and product of Kitchen Provide leadership to kitchen team in Executive Chef and Sous Chefs absence Help to promote a safe and clean environment for co-workers, and guests; maintain the ABK mantra. Work proactively with Event staff to execute all events to Gin & Luck standards Focus on always continuing your education and into all facets of our operations, be it the Bar, Kitchen, Service, Coffee, and Tea programs Update knowledge and skills by participating in staff training opportunities Have a focus on always continuing your education and in all facets of our business Assist in training new hires by guiding them through training trails, answering their questions, providing workflow advice, and teaching them G&L's expectations, steps of service steps, and standards operating procedures. Act in a professional manner and represent Death & Co / Gin & Luck graciously whether you are in house, traveling, or at another local establishment Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook Physical Demands: The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations Required Qualifications: Previous experience working as a Line Cook or in a similar culinary role Demonstrates solid understanding of cooking techniques, flavor profiles and food safety practices Attention to detail and the ability to maintain consistency in food quality and presentation Familiarity with operating and maintaining various kitchen equipment, including grills, ovens, broilers, fryers, and other essential culinary tools 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: Have 2-3 years of Line Cook experience in a high-volume establishment Have sufficient skills, knowledge and personality to provide a memorable experience for our patrons Demonstrate the Core Values of Gin & Luck Curiosity: We learn and improve through active observation and creative problem solving. A.B.K.: We anticipate, prepare and execute with intention. Pursuit of Excellence: We will forever be chasing excellence, even when we sometimes fail. It is a pursuit without end. Contagious Joy: When we're having fun, it emanates out and influences our work and the people around us. Connection: We build relationships through intuition, empathy, and transparency What We Offer: Gin & Luck strives to create a welcoming, nurturing and understanding culture. We want all employees to feel valued through their work/life balance and compensation. Compensation for this position is $22/hour plus a point percentage of full house tip pool based on hours worked per shift. Medical, dental, vision, 401k and life insurance are included in our benefits package for full-time/part-time employees. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, ancestry, national origin, gender identity, sexual orientation, age, religion, disability status, protected veteran status, or any other characteristic protected by law. Note: This job description is not intended to be an exhaustive list of all duties, responsibilities or qualifications associated with the job. The duties of this position may change from time to time. Gin & Luck reserves the right to add or delete duties and responsibilities at their discretion.

Job DescriptionDescription: Location: Glenmoor Country Club Department: Culinary / Food & Beverage Reports To: Executive Chef / Sous Chef Employment Type: Full-Time, Non-Exempt Compensation: $24.00-$28.00 per hour, depending on experience and qualifications Position Summary The Sushi Chef is responsible for preparing and presenting high-quality sushi and Japanese-inspired dishes in accordance with Glenmoor’s culinary standards. This role requires precision, consistency, creativity, and a strong understanding of food safety and sanitation while providing an exceptional dining experience for club members and guests. Due to ongoing Clubhouse construction, this position will work in temporary kitchen trailers and outdoor culinary workspaces during the construction period. Essential Duties and Responsibilities • Prepare a variety of sushi items including nigiri, sashimi, maki, specialty rolls, hand rolls, poke, and related menu offerings, • Select, portion, slice, and properly store fresh fish, seafood, vegetables, rice, sauces, and other ingredients, • Maintain strict adherence to food safety, sanitation, hygiene, temperature control, and seafood handling standards, • Ensure consistent quality, taste, presentation, and portioning for all dishes, • Maintain a clean, organized, and professional sushi station at all times, • Collaborate with the Executive Chef and Sous Chef on menu development, seasonal offerings, specials, and member dining experiences, • Monitor inventory, assist with ordering sushi-specific products, and minimize food waste, • Properly label, date, rotate, and store all products in accordance with food safety standards, • Understand and help prevent cross-contact and food contamination, including proper handling of common allergens such as shellfish, fish, sesame, soy, gluten, dairy, nuts, and eggs, • Follow established procedures for preparing gluten-free or allergen-sensitive menu items, including use of separate utensils, prep surfaces, storage methods, and gloves when required, • Interact professionally with members and guests, including accommodating dietary restrictions and preferences when possible, • Assist with banquets, pool service, member events, wine dinners, chef tables, and live sushi stations as needed, • Properly operate kitchen equipment, including knives, slicers, rice cookers, refrigeration units, and other culinary tools, • Maintain a clean and professional appearance and contribute to a positive, team-oriented work environment, • Perform other duties as assignedRequirements:, • Minimum 2-3 years of experience as a Sushi Chef, Sushi Cook, or similar culinary role in a high-quality restaurant, hotel, resort, or club environment, • Strong knife skills and detailed knowledge of sushi preparation techniques, • Knowledge of fish quality, seafood handling, proper storage, and temperature control standards, • Ability to work efficiently in a fast-paced environment while maintaining quality and presentation standards, • Excellent attention to detail, organization, and presentation, • Culinary degree, formal sushi training, or apprenticeship preferred, • Food Handler Certification and Food Safety Certification preferred, or willingness to obtain upon hire, • HACCP knowledge preferred, • Ability to stand and walk for extended periods throughout the shift, • Ability to frequently bend, reach, twist, stoop, kneel, and use hands and arms for repetitive motions, • Ability to lift, carry, push, or pull up to 40 pounds, • Manual dexterity and precise hand-eye coordination required, • Ability to work safely around knives, slicers, refrigeration units, and other kitchen equipment, • Ability to work in a fast-paced kitchen environment with frequent interruptions and changing priorities, • Competitive hourly pay based on experience and qualifications, • Eligible for Glenmoor benefits in accordance with plan terms and eligibility requirements, • Opportunities for growth and advancement within the culinary team Equal Employment Opportunity Statement Glenmoor Country Club is an equal opportunity employer and complies with all applicable federal, state, and local employment laws, including Colorado’s Equal Pay for Equal Work Act. Compensation is based on experience, skills, and qualifications. Glenmoor is committed to providing equal employment opportunities to all applicants and employees without regard to race, color, religion, sex, pregnancy, sexual orientation, gender identity, national origin, age, disability, veteran status, genetic information, or any other status protected by law.

Job DescriptionDescription: Cherry Hills Village, CO Department: Culinary Team Report to: Executive Chef Salary: $24 – $27 DOE Join One of Denver’s Premier Private Club Culinary Teams Glenmoor Country Club is a premier private club located in beautiful Cherry Hills Village, just minutes from Belleview and I-25. Known for exceptional hospitality, vibrant member events, and high-quality cuisine, Glenmoor offers a unique culinary environment where team members can grow their skills while working alongside a passionate and professional kitchen team. We are currently seeking a Lead Line Cook to join our culinary team. This role is ideal for an experienced cook who takes pride in their craft, thrives in a fast-paced environment, and is ready to support kitchen leadership while helping guide day-to-day line operations. This position supports upscale casual dining, patio service, golf events, and special member functions. During our clubhouse renovation, this role will operate out of a mobile kitchen trailer, requiring adaptability and a team-first mindset in a dynamic environment. If you enjoy working in a high-energy kitchen and want to be part of a supportive and professional team, we would love to meet you. What You’ll Be Doing • Prepare and execute high-quality menu items across multiple service areas, • Lead and support line operations during service, ensuring timing, coordination, and quality standards are consistently met, • Work across multiple stations (grill, sauté, pantry, prep) and step in where needed to support service flow, • Assist with expediting and maintain clear communication with front-of-house during service, • Ensure all dishes leaving the line meet presentation and quality standards, • Support training and mentorship of seasonal and junior kitchen staff, • Monitor prep levels and communicate needs to culinary leadership, • Maintain proper food safety, sanitation, and kitchen organization, • Assist with inventory organization, prep planning, and station setup, • Competitive hourly pay: $24 – $27 DOE, • Complimentary employee meal each shift (with paid break), • Beautiful private club work environment, • Free and convenient on-site parking, • Uniforms provided, • Opportunity to work alongside experienced culinary leadership, • Golf privileges for employees, • Consistent hours during the season Schedule Options: Full-Time Seasonal : Up to 40 hours per week Part-Time Seasonal : Under 30 hours per week Evenings, weekends, and holidays are required. Requirements: What We’re Looking For • Strong knife skills and advanced understanding of cooking techniques, • Experience working multiple stations (grill, sauté, pantry, prep), • Knowledge of food safety and sanitation standards, • Ability to lead by example in a fast-paced kitchen, • Dependability, professionalism, and strong work ethic, • Positive attitude and team-oriented mindset, • Ability to stand for extended periods of time, • Ability to lift and carry up to 40–50 lbs. Apply today and join the Glenmoor Country Club culinary team. Equal Employment Opportunity Statement Glenmoor Country Club is an equal opportunity employer and is committed to creating an inclusive environment for all employees. We do not discriminate on the basis of race, color, religion, sex, national origin, age, disability, genetic information, veteran status, or any other protected status under applicable federal, state, or local law.

Job DescriptionDescription: Cook: #502070 Department: Food & Beverage Reports To: Executive Chef FLSA: Non-Exempt We are seeking a skilled and passionate Cook to join our culinary team. The ideal candidate will be responsible for preparing and cooking high-quality food in a fast-paced, professional kitchen environment. You will ensure food is prepared in accordance with the hotel's standards and assist with maintaining a clean and organized kitchen. Key Responsibilities: Food Preparation & Cooking Prepare and cook a variety of dishes as per the hotel's menu, ensuring consistency and quality. This includes appetizers, entrees, desserts, and special requests. Ensure all dishes are cooked to the correct specifications, using the proper cooking techniques. Quality Control: Always Maintain a high standard of food quality and presentation. Ensure all food is prepared and served in a timely manner, adhering to hotel standards. Health and Safety Compliance: Follow all food safety and hygiene regulations, including proper handling, storage, and sanitation procedures. Maintain cleanliness and organization in the kitchen, including workstations and equipment. Inventory and Cost Control: Assist in managing kitchen inventory by checking supplies and ensuring ingredients are fresh and stocked. Report any issues with inventory to the Sous Chef or Executive Chef. Teamwork & Communication: Work closely with other kitchen staff to ensure smooth operations and collaboration. Communicate effectively with the front-of-house staff to ensure timely and accurate food delivery. Equipment Maintenance: Operate kitchen equipment properly and report any malfunctions to the appropriate personnel. Assist with cleaning and maintaining kitchen tools, equipment, and appliances. Qualifications Proven experience as a cook or in a similar role within the hospitality industry. Knowledge of various cooking techniques, ingredients, and presentation styles. Ability to work in a fast-paced environment while maintaining attention to detail. Ability to follow recipes and instructions accurately. Good communication and teamwork skills. Flexibility to work weekends, evenings, and holidays as required. Skills: Strong knowledge of kitchen operations, food preparation, and safety. Ability to work under pressure and in a fast-paced environment. Proficiency with kitchen equipment and food safety protocols. Experience in hotels or fine dining kitchens is a plus. Basic knife skills and knowledge of kitchen equipment operation. Working Conditions Full-time position with variable shifts, including weekends and holidays. Occasional overtime as needed during peak periods. Work is conducted in a commercial kitchen environment with exposure to heat, noise, and kitchen equipment. Compensation Competitive hourly wage, commensurate with experience at $19 - $21 / hour. This job description is not intended to be all-inclusive; additional details will be specified by the direct supervisor. The associate may also perform other reasonable business duties assigned by their direct supervisor. Requirements: Physical Requirements: Ability to stand for long periods of time. Ability to lift heavy items (up to 50 lbs). Ability to work in a hot, noisy, and fast-paced environment.

Job Description LOCATIONS: Jackson Hole, WY This job is located in Jackson Hole, WY for a job during the 2026 summer/fall season at 5 star Luxury Hotel /Ski Resort. We are looking for multiple positions. 6 Line Cooks and Leads Level 1-3 $23- $30 per hour 2-5 years experience and Sous Chefs (negotiable hourly who have immediate availability and this job will start May 7 2026 and run through late October 31st 2026 TRANSPORTATION: COMPLIMENTARY ROUND-TRIP AIRFARE AND LOCAL TRANSPORTATION...based on completion of assignment terms HOUSING AVAILABLE: $89 PER WEEK by payroll deduction OVERVIEW : We are looking for a seasonal travel over a dozen positions. Line Cooks and Sous Chefs. Banquet Prep, Overnight Breakfast.We provide roundtrip transportation to the client; housing costs are $89 per week by payroll deduction. Must be able to perform routine kitchen tasks in ultra fine dining environment, such as setting up workstations, labeling, and preparing food exactly as prescribed We seek individuals that are: professional, knowledgeable, with positive attitudes that follow instructions and health and safety rules in the kitchen. The ideal candidate will also be able to function in luxury culinary experience in high volume Chop House venue, super busy environment as a part of a team. RESPONSIBILITIES • Complete the prep list, • Label and stock all ingredients on shelves so they can be organized and easily accessible, • Measure ingredients and seasonings to be used in cooking, • Prepare cooking ingredients by washing and chopping vegetables, cutting meat etc., • Undertake cooking duties on the Line: grill, fryer, sandwich stations, • Prepare dishes, • Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash etc., • Ensure all food and other items are stored properly, • Comply with nutrition and sanitation guidelines, • Perform other kitchen duties as assigned, • Proven experience as prep/line cook, • Proven experience Banquet Chef, • Knowledge of health and safety rules in a kitchen, • Manual dexterity able to operate cutting tools and kitchen utensils, • A team player with good communication skills, • Patients with an ability to stay positive under pressure, • Very good physical condition and endurance, • Ability to stand on feet for extended periods of time, • Ability to carry 50lbsCompany DescriptionSOS Culinary offers experienced chefs and cooks year round placements in luxury hotels, resorts, and private country clubs. The SOS brigade recieves excellent pay, benefits, weekly pay, affordable housing, and reliable support from a executive team. Many of our talent return season after season because we match them well and treat them professionally.SOS Culinary offers experienced chefs and cooks year round placements in luxury hotels, resorts, and private country clubs. The SOS brigade recieves excellent pay, benefits, weekly pay, affordable housing, and reliable support from a executive team. Many of our talent return season after season because we match them well and treat them professionally.

Proven cooking experience, including experience as a line chef, restaurant cook or prep cook. Line cook to prepare food to the exact chef’s specifications and to set up stations for menu. Line cook duties will consist of assisting the Executive and Sous chef with their daily tasks.

As we grow our brand in Denver, Colorado, we are seeking a skilled and disciplined Sous Chef to support our Executive Chef in leading daily kitchen operations for The All Inn Hotel including Fino Restaurant, All is Well Lobby Bar, Room Service and events. Step in for the Executive Chef when needed.

Position Description: Sous Chef.Safta, meaning "Grandmother" in Hebrew, is our company-owned restaurant located in the vibrant RiNo neighborhood in Denver.Opened just six months after our flagship restaurant Saba, Safta reflects Chef Alon Shaya's heritage and offers a culinary journey that pays homa

Job DescriptionDescription: Job title Server / Dietary Aide Reports to Dining Services Director, Sous Chef and/or Executive Chef Job Purpose The Server/Dietary Aide is responsible for providing exceptional dining service to residents in our retirement community. This includes accurately completing meal orders, maintaining a clean and organized dining environment, assisting with basic food preparation, and supporting the dietary team in delivering a positive, respectful, and resident-centered dining experience. This role requires professionalism, compassion, teamwork, and the ability to work efficiently in a fast-paced environment while upholding all food safety and sanitation standards. Duties and Responsibilities include, but are not limited to: • Accurately complete meal ticket orders manually for breakfast, lunch, and/or dinner., • Serve meals to residents in a friendly, courteous, and compassionate manner, honoring dietary needs and preferences., • Bus tables and reset them after residents and guests leave., • Ensure table tops, chairs, and dining areas are clean, organized, and properly set., • Maintain overall dining room cleanliness and organization., • Complete individual side-work duties and assist other servers and kitchen staff when needed., • Learn residents’ names and assist with resident dining charting., • Deliver apartment trays as assigned and communicate via two-way radio when necessary., • Assist with safely removing and organizing walkers from the dining area to maintain safety standards., • Assist with simple meal preparation tasks such as chopping vegetables, plating dishes, and setting up meal service areas., • Follow all food safety, sanitation, and health regulations consistently., • Assist with inventory control, including receiving and storing food supplies., • Collaborate with the culinary team by sharing resident feedback, concerns, and suggestions regarding meals., • Support a positive dining experience that reflects Stage Management’s philosophy of service and hospitality., • Perform other duties as assigned by the Dining Services Director or Executive Chef. Qualifications and Experience • Prior experience in food service, healthcare dietary services, or senior living preferred but not required., • Basic understanding of food safety and sanitation guidelines., • Excellent interpersonal communication and customer service skills., • Ability to stand for extended periods of time., • Ability to lift up to 25 pounds., • Demonstrated ability to work effectively in a team environment., • Compassion, respect, and professionalism when interacting with residents and staff., • Availability to work a flexible schedule including evenings, weekends, and holidays. Skills Required • Ability to maintain composure in stressful or fast-paced situations., • Resourcefulness and strong problem-solving skills., • Ability to make decisions and accept responsibility for outcomes., • Strong organizational and efficiency skills., • Ability to meet deadlines and follow through on assigned tasks., • Ability to train and motivate others when needed., • Professional appearance and conduct., • Evidence of effective conflict-resolution skills. Working Conditions · Exposure to heat, food allergens, cleaning chemicals, and kitchen equipment. · Frequent interactions with residents, families, and staff. · Must follow all health, sanitation, and safety guidelines. Physical Requirements · Ability to stand and walk for extended periods · Ability to lift, carry, push, and pull up to 25 pounds. · Frequent bending, reaching, and carrying trays or dishware. · Reasonable accommodations may be made in accordance with ADA. Hours and Dress Code Non-exempt, hourly position. Weekday and weekend availability is mandatory. Uniform or approved dining service attire required. Direct Reports N/A Compensation and Benefits · Pay Range: $17.00 – $19.00 per hour (based on experience and qualifications). · Benefits (all employees): o Sick time in accordance with Colorado state law. o Double time pay for company-identified holidays. o Complimentary meals provided during shifts. · Full-time employees receive additional benefits: o Health, Dental, and Vision insurance after 60 days of employment. o Earned Paid Time Off (PTO) begins accruing from start of employment, available after 90 days. o 401(k) retirement plan eligibility after 1 year. o 4 hours of holiday pay after 6 months of full-time status for all company-identified holidays. In accordance with Colorado’s Equal Pay for Equal Work Act, the above pay range reflects the compensation for this position and may vary based on experience, education, and qualifications. Equal Employment Opportunity Statement Stage Management is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All employment decisions are made without regard to age, race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability, veteran status, or any other status protected by applicable law. ADA Accommodation Statement Stage Management is committed to complying with the Americans with Disabilities Act (ADA) and providing reasonable accommodations to qualified individuals with disabilities. If you require assistance or accommodation to apply for a position, please contact Human Resources. Requirements:

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

Job Description The Dishwasher is the back bone to our business. They are solely responsible for the circulation of all our tools. They ensure all the dishes, glasses, silverware, and kitchen equipment is clean and ready to use when ever needed. They ultimately support all areas of the restaurant and ensure the flow of our business is not interrupted. We keep it reel! This is what we bring to the table: • Competitive Hourly rate ($19 - $21/hour), • Qualifying sick leave according to state/city regulations, • An RTD bus pass for unlimited rides!, • Free “Family Meal” on your working shift,, • Tenure incentive Cross training opportunities, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount ESSENTIAL QUALIFICATIONS • 18 years of age, • High School graduate, • Food Handlers Card, • Ability to satisfactorily communicate verbally in English with management and co-workers., • Ability to maintain complete knowledge of correct maintenance and use of equipment., • Ability to perform job functions with minimal supervision., • Ability to work cohesively with co-workers as part of a team., • Complete opening and closing duties as assigned, • Wash all soiled china, glass and flatware using proper cleaning procedures and equipment., • Under direction of Chef or Sous Chef and time permitting, help with stocking of incoming supplies and perishable items, using proper handling., • Participate with cleaning of the kitchen, to include the entire back of the house., • Load and unload china, glass and flatware from dishwasher to their appropriate storage area., • Maintain a clean, dry and safe dishwashing area and kitchen., • Follow manager’s instructions., • Report to supervisor before leaving duty., • Follow maintenance program and cleaning schedule., • Alert management of any safety hazards immediately. Water Grill Devoted to quality and inspired by the season, Water Grill is a seafood destination and signature experience for Guests to enjoy the first catch of the season and a deep selection of fish, lobsters, crabs, oysters and shellfish on a robust menu that frequently changes. Since 1989, Water Grill has delivered remarkable experiences through an unwavering devotion to seafood and service. The visually captivating space features a Guest-facing raw bar and saltwater tanks showcasing live spiny lobsters and king crabs, adding photo-worthy opportunities to the straight-from-the-water culinary experience. Crewmembers are completely dedicated to being knowledgeable stewards of the ocean and delivering an elevated dining experience. Are you hooked yet? We accept on-going applications

___Job ID105487 LocationAurora Position TypeRegular Regular/TemporaryRegular ______ The Cook prepares food for patients, families or staff, and some catering events; develops culinary techniques and skills. Job Status: Full-time, 40 hours per week Shift: Days/Evenings. Monday - Friday. Duties & Responsibilities • Prepares and cooks a variety of hot and/or cold food items for meal service in Room Service, Catering or the Cafe. Follows basic recipes and/or product directions for preparing, seasoning and cooking., • Rotates perishable food items, check and verifies food temperatures, labels products with expiration dates., • May work at a station in the cafe serving customers., • Provides a high level of customer service to team members, patients and visitors., • Assists fellow team members as needed; assists with shift coverage as required., • Maintains a clean workstation and equipment, observes scheduled kitchen maintenance, and adheres to industry standard sanitation practices in compliance with state, city and county regulations., • Degrees, • High School diploma or GED, • Equivalency, • Three years of relevant work experience in lieu of high school diploma or equivalent Salary Information Pay is dependent on applicant's relevant experience. Hourly Range: $18.26 to $27.40 Benefits Information Here, you matter. As a Children's Hospital Colorado team member, you will receive a competitive pay and benefits package designed to take care of your needs that includes base pay, incentives, paid time off, medical/dental/vision insurance, company provided life and disability insurance, paid parental leave, 403b employer match (retirement savings), a robust wellness program, and access to professional development tools, including an education benefit to help you advance your career. As part of our Total Rewards package, Children's Colorado offers an annual employee bonus program that rewards eligible team members based on organizational performance. If organizational goals are met for the year, the bonus is paid out the following April. Children's Colorado delivers annual base pay increases to eligible team members based on their performance over the previous year. EEO Statement It is our intention that all qualified applicants be given equal opportunity and that selection decisions be based on job-related factors. We do not discriminate on the basis of race, color, religion, national origin, sex, age, disability, or any other status protected by law or regulation. Be aware that none of the questions are intended to imply illegal preferences or discrimination based on non-job-related information. The position is expected to stay open until the posted close date. Please submit your application as soon as possible as the posting is subject to close at any time once a sufficient pool of qualified applicants is obtained. Colorado Residents: In any materials you submit, you may redact or remove age-identifying information such as age, date of birth, or dates of attendance at or graduation from an educational institution. You will not be penalized for redacting or removing this information.

___Job ID105488 LocationAurora Position TypePRN Regular/TemporaryRegular ______ The Cook prepares food for patients, families or staff, and some catering events; develops culinary techniques and skills. Job Status: PRN, as needed Shift: Days/Evenings. Flexible schedule. Duties & Responsibilities • Prepares and cooks a variety of hot and/or cold food items for meal service in Room Service, Catering or the Cafe. Follows basic recipes and/or product directions for preparing, seasoning and cooking., • Rotates perishable food items, check and verifies food temperatures, labels products with expiration dates., • May work at a station in the cafe serving customers., • Provides a high level of customer service to team members, patients and visitors., • Assists fellow team members as needed; assists with shift coverage as required., • Maintains a clean workstation and equipment, observes scheduled kitchen maintenance, and adheres to industry standard sanitation practices in compliance with state, city and county regulations., • Degrees, • High School diploma or GED, • Equivalency, • Three years of relevant work experience in lieu of high school diploma or equivalent Salary Information Pay is dependent on applicant's relevant experience. Hourly Range: $18.26 to $27.40 Benefits Information As a Children's Hospital Colorado team member, you will receive a competitive pay and benefits package designed to take care of your needs that includes base pay, incentives, paid sick leave and a robust wellness program. As part of our Total Rewards package, Children's Colorado offers an annual employee bonus program that rewards eligible team members based on organizational performance. If organizational goals are met for the year, the bonus is paid out the following April. Children's Colorado delivers annual base pay increases to eligible team members based on their performance over the previous year. EEO Statement It is our intention that all qualified applicants be given equal opportunity and that selection decisions be based on job-related factors. We do not discriminate on the basis of race, color, religion, national origin, sex, age, disability, or any other status protected by law or regulation. Be aware that none of the questions are intended to imply illegal preferences or discrimination based on non-job-related information. The position is expected to stay open until the posted close date. Please submit your application as soon as possible as the posting is subject to close at any time once a sufficient pool of qualified applicants is obtained. Colorado Residents: In any materials you submit, you may redact or remove age-identifying information such as age, date of birth, or dates of attendance at or graduation from an educational institution. You will not be penalized for redacting or removing this information.

As a Culinary Lead (what we call a Kitchen Lead at Sweetgreen), you are the food quality expert in the kitchen. You own how our food is prepped, cooked, and presentedand you lead by example through craft, coaching, and consistency. This is not a people manager role. You wont write schedules or run performance reviews. You will set the standard for how food gets made every single shift. You are not running the shift alone; you are the go-to person for food quality and kitchen execution. And unlike traditional restaurant kitchens: No grills. No fryers. Just kitchens, smart systems, and real food done right. Join our movement to rewrite the future of fast food and grow your own future too! Top-performing Kitchen Leads have a clear path to General Manager within 2-3 years. • Own food quality by ensuring every item meets sweetgreens standards for flavor, food safety, and presentation, • Prep and cook hot food to standard using knives, kitchen tools, and ovens (no flames, no fryer oil), • Help teammates improve food execution through real-time feedback, • Stay ahead of volume by managing prep timing and par levels to keep the kitchen running smoothly, • Be the advocate for food quality on shift, spotting issues early and fixing them fast, • Partner with Shift Leaders and Managers to uphold food safety, cleanliness, and operational excellence, • Love being in the kitchen and take pride in food quality, consistency, and clean execution, • Want leadership responsibility without full people management, • Enjoy training peers and getting them excited about new menu launches, • Have experience in high-volume kitchens (fast casual, QSR, full service, or corporate dining all welcome), • Tips* (subject to location and role), • Competitive wages, • This role is a key step toward Shift leader and Manager opportunities, • Medical, dental, and vision options for part-time and full-time team members*, • Paid vacation, wellness time, and parental leave*, • Free meal every shift, • 401(k)*, • Team Member Merch Shop - earn and buy custom Sweetgreen gear *Depending on eligibility • Meet all physical requirements for all roles within the Kitchen Lead career path, including Team Member., • Comfortable working on your feet, • Maintain attention to detail and environmental awareness during operations, • Use touch to assess quality and complete detail-oriented tasks, • Routinely handling items up to 5-25 lbs, and occasionally handling items 40-50 lbs, • Food safety knowledge (Food Handler or ServSafe certification), • Able to follow food safety, cleanliness, and quality standards, • Must be available to work a minimum of 30 hours per week, • Must be 18 years of age or older, • Must be authorized to work in the United States Sweetgreen is a national restaurant brand dedicated to building healthier communities by connecting people to real food. Since 2007, Sweetgreen has reimagined fast food to be fresh, flavorful, and rooted in relationships with farmers and communities. As we grow, we are committed to developing our people across our restaurants and support center so everyone can be part of the movement. When you join Sweetgreen, you not only invest in your own future but also help create spaces where food, people, and purpose come together. Sweetgreen provides equal opportunities for everyone who works for us and everyone who applies to join our team, without regard to sex or gender, gender identity, gender expression, age, race (including traits historically associated with race, such as hair texture and protective hairstyles), religious creed, color, national origin, ancestry, pregnancy, physical or mental disability, medical condition, genetic information, marital status, sexual orientation, any service, past, present, or future, in the uniformed services of the United States (military or veteran status), or any other consideration protected by federal, state, or local law. California residents: Review our applicant privacy notice ___. Sweetgreen participates in the federal government's E-Verify program to determine employment eligibility. To learn more about the E-Verify program, please click ___. To request an accommodation as permitted by law, click ___.

Communicate prep progress, shortages, or issues proactively to the Sous Chef or Executive Chef. The Chef de Partie also supports team development and oversees execution of family meal as assigned.

A renowned food service provider is seeking a Sous Chef for the Antarctic Program at McMurdo Station.

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

Eddie V's Prime Seafood - 5111 DTC Parkway - Responsibilities: Lead culinary team to deliver high-quality food; Ensure menu items are executed with excellence; Maintain proper food safety and sanitation procedures; Contribute to profitability and guest experience; Develop and mentor team members.

As Chef De Partie you will have a hands on approach, along with the Junior Sous Chef and Chef de Cuisine, to ensure all food items are prepared to the highest standards in flavor and presentation. You will report to the Sous Chef. Lead Commis Chefs and Demi CDP's.

Stonebridge Hospitality Management - - Responsibilities: Supervises and coordinates food preparation activities, ensuring food quality, presentation, and portion control standards are met; Assists the Executive Chef in menu planning and development; Monitors kitchen staff performance, providing tra

Golden Nugget - - Responsibilities: Assist the Executive Chef in the management of back of house staff in a high-volume kitchen; Achieve or exceed budgeted labor and other cost centers through proper planning and execution; Oversee weekly and monthly inventories, and ordering of food and supplies;

Sage Hospitality Group - 1600 20th Street - Responsibilities: Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competi

Crescent Hotels & Resorts - 3330 North Brighton Boulevard - Responsibilities: Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures; Train, recommend performance evaluations, resolve problems, provide open communication and recommend disci

Brookdale Senior Living - 2020 South Monroe Street - Responsibilities: Assist the chef with overseeing the day to day operation of the kitchen and maintaining the highest quality food products and service; Oversees kitchen cleanliness in accordance with sanitation and food safety standards as well;

HHM Hotels - - Responsibilities: Assist the Executive Chef in the preparation of food and oversight of kitchen operations in accordance with established food quality, guest service and sustainability standards.

Responsibilities: Supervise department for quality and quantity; ensure items are produced and dated according to specification and coding system; Set up each shift and assign employees to sections; optimize schedules; Manage daily production of hot and/or cold kitchens for quality and consistency;

Intermountain Health - - Responsibilities: Supervise culinary staff and ensure food safety standards; Hire, train, mentor, and evaluate staff; Schedule staffing within budget and manage overtime; Oversee operations of service line under manager/Executive Chef; Contribute to menu cycles and recipe d

Sage Hospitality Group - 1100 14th Street - Responsibilities: Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service; Manage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate t

Gecko Hospitality - - Responsibilities: Assist the Executive Chef in educating and mentoring the kitchen staff; Maintain proper food safety and sanitation procedures; Build top-line sales and guest counts through a superior team; Recruit, train, and develop hourly employees; Maintain high levels of

Responsibilities: The Executive Sous Chef shares responsibility for all culinary activities for the kitchen with the Culinary Director and Chef de Cuisine. Covers any responsibilities of the Chef de Cuisine in their absence.

Job Description We are seeking an experienced and dynamic Chef who is passionate about seafood and dedicated to culinary excellence. For over 25 years, the Water Grill has sated the palates of seafood lovers in Southern California. Hailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness. Here's What We'll Bring To The Table for Executive Chef/Chef: • Competitive Salary: $105,000 - $125,000 based on experience + realized bonus, • Paid Vacation and Sick Days, • Dining Discount for you and up to 5 guests, • 401k with a Match, • Education Reimbursement Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 30 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts. Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful Chef with us is “standards-driven” and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues. Essential Responsibilities: • Lead a team of culinary professionals focused on quality of product, consistency, and development., • Lead all roll out programs to the menu, seasonal items, and recipe changes., • Develop all Sous Chefs and kitchen crew for cross training and promotion through daily feedback and annual performance reviews., • Ensures that all food products meet company recipe specifications for preparation and quality., • Oversees the pass and approves dishes before they go to guest tables., • Complete opening and closing duties as assigned to set up the day for success., • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas., • Trouble shoot any deficiencies of food items and/or any maintenance needs or safety hazards., • Write/Approve the schedule for Kitchen crew by forecasting business trends, outside elements, performance measures, • Monthly End of Period inventory (all kitchen), • Interface and communicate with GM on financial responsibilities, results and recipe adherence., • Creates and is responsible for execution of corrective action plans for kitchen., • Interviews and selects new kitchen crew, • Interacts with Guests - table visits, concerns, special requests, • Leads and is responsible for MIT training (classroom), • Minimum of 21 years of age., • 4 years kitchen management experience in a high-volume, full service, restaurant (annual sales over $8M), • High school graduate., • Culinary training., • Ability to analyze financial reports., • Ability to communicate verbal and written English with Guests, management and co-workers., • Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items., • Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation., • Ability to lift up to 40 lbs., 10-20 is typical, • Ability to carry up to 120 feet, • Ability to reach up to 6 feet, 4 is typical, • Ability to work off counter heights of 36 - 42 inches, • Ability to move through 24 inch aisles and spaces as small as 12 inches

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

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

Job Description 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 Lead Baker at McMurdo Station. As a Lead Baker you are responsible for producing high quality, large volume breads and/or desserts and pastries as directed by Sous Chef (Bakery) or Food Service Supervisor; maintaining clean and sanitary work areas, equipment and tools in a professional manner; assisting Sous Chef (Bakery) and others as necessary. TITLE: Baker, Lead SEASON: Austral Summer (Summer 2026-2027) LOCATION: McMurdo Station, Antarctica SECTOR/DEPT: Gana-A'Yoo Services Corporation (GSC) Antarctica SALARY: $729 - $829 per week ESSENTIAL DUTIES AND RESPONSIBILITIES: • Functions as shift leader in the absence of the Sous Chef (Bakery); all other duties performed under the supervision of the Sous Chef (Bakery) and/or Food Service Supervisor, • Responsible for preparation of all assigned menu items for primary and satellite locations, utilizing proper baking techniques; ensure quality of the food's taste and presentation., • Responsible for proper labeling and dating of food, and efficient utilization of leftovers., • 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., • Responsible for maintaining sanitation standards of work areas, cold and hot storage areas and service areas., • Responsible for proper use and timely cleaning of equipment and tools., • Responsible for complying with all standards of safety and sanitation in the kitchen and service areas., • Works in coordination with Stewards to ensure timely transfer and scraping of dirty pots to pot-washing area., • Displays leadership abilities, good communication and organizational skills., • Able to work in a team unit composed of diverse personalities., • Displays self-motivation in physically challenging and atypical working environments., • Able to maintain flexibility and a positive attitude in a dynamic, fast-paced environment., • Performs duties in support of Infrastructure and 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., • Responsible for maintaining a safe workplace program and ensuring safety is the highest priority in the work place., • Able to lift up to the safety regulation maximum in a safe manner, • Performs 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., • Valid U.S. Passport EXPERIENCE: • Minimum two years baking wide varieties of products in a commercial setting., • High volume experience baking bread is preferred., • Previous experience with Food Services in Antarctica may be accepted on lieu of minimum experience. OTHER: • US citizenship or permanent residency required., • A prerequisite of employment for this position is to successfully gain a favorable Tier 1 - Elevated Background Investigation (EBI) result prior to deployment. Candidates hired for this position will be required to complete; online forms, written forms, fingerprint cards and provide additional details and information as requested by NSF Personnel Security. 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.