Offres Chef & Cook à Denver, ColoradoCréer des alertes d'emploi

Job Description Mission Yogurt is seeking full-time Line Cooks for ChoLon, located inside the Denver Airport. We are looking for an experienced full-service restaurant line cook who has knowledge of working in a professional kitchen. If you've successfully worked grill and fry stations in a medium- to high-volume full-service restaurant and take pride in cooking high-quality food with speed, consistency, and accuracy, this might be the place for you. As a Line Cook, you'll prepare menu items to recipe specifications, execute multiple stations during service, maintain food safety standards, and work alongside a talented BOH team to deliver an exceptional guest experience. Our Ideal Candidate Has Experience At Restaurants Similar To: Full-service casual dining, upscale casual, breweries, steakhouses, seafood restaurants, hotel restaurants, or chef-driven concepts where they've regularly worked grill, sauté, and fry stations. Restaurant Line Cook Benefits: • Comprehensive benefits including medical, dental, vision, FSA/HSA, and voluntary life, disability, accident, critical illness, hospital, and pet insurance—effective the first of the month after 60 days of full-time employment., • 401K plus company match*, • Free meal during shifts worked., • PAID employee parking OR company-paid RTD EcoPass, • Room for professional growth!Restaurant Line Cook Qualifications, • Minimum of 2 years of recent line cook experience in a full-service restaurant is required., • Hands-on experience working grill, sauté, and fry stations during busy meal periods., • Able to cook multiple menu items simultaneously while maintaining quality, consistency, and ticket times., • Strong understanding of proper food handling, sanitation, and kitchen safety practices., • Experience following recipes, portion standards, and plating specifications., • Able to set up, stock, and break down stations for service., • Works efficiently in a fast-paced, team-oriented kitchen., • Takes pride in maintaining a clean, organized workstation throughout each shift., • Dependable with excellent attendance and a strong work ethic., • Committed to Mission Yogurt's values of Loyalty, Innovation, Service, Communication, and Flexibility., • Must be able to pass a required 10-year airport background check. Please Note: This position is intended for cooks with experience in **full-service restaurant kitchens. Experience limited to fast food, quick-service restaurants, convenience stores, or cafeterias does not meet the experience requirements for this role. Physical Demands: Must be able to work on your feet for up to 12 hours. Position requires prolonged standing, bending, stooping, twisting, reaching overhead, and lifting products and supplies weighing 20 pounds, and occasional lifting and/or moving up to 50 pounds, as well as repetitive hand and wrist motion. Mission Yogurt, Inc. is an Equal Opportunity Employer. We are committed to equal treatment of all employees without regard to race, national origin, religion, gender, age, sexual orientation, veteran status, physical or mental disability, or other basis protected by law. While Mission is committed to following this principle in every facet of employment, all employees share in the responsibility to promote and foster a favorable work environment.

Job Description Mission Yogurt is hiring a Full-Time Line Cook for Root Down at Denver International Airport. We are looking for an experienced full-service restaurant line cook who has knowledge of working in a professional kitchen. If you've successfully worked grill and fry stations in a medium- to high-volume full-service restaurant and take pride in cooking high-quality food with speed, consistency, and accuracy, this might be the place for you. As a Line Cook, you'll prepare menu items to recipe specifications, execute multiple stations during service, maintain food safety standards, and work alongside a talented BOH team to deliver an exceptional guest experience. Our Ideal Candidate Has Experience At Restaurants Similar To: Full-service casual dining, upscale casual, breweries, steakhouses, seafood restaurants, hotel restaurants, or chef-driven concepts where they've regularly worked grill, sauté, and fry stations. Restaurant Line Cook Benefits: • Comprehensive benefits including medical, dental, vision, FSA/HSA, and voluntary life, disability, accident, critical illness, hospital, and pet insurance—effective the first of the month after 60 days of full-time employment., • 401K plus company match*, • Free meal during shifts worked., • PAID employee parking OR company-paid RTD EcoPass, • Room for professional growth!Restaurant Line Cook Qualifications, • Minimum of 2 years of recent line cook experience in a full-service restaurant is required., • Hands-on experience working grill, sauté, and fry stations during busy meal periods., • Able to cook multiple menu items simultaneously while maintaining quality, consistency, and ticket times., • Strong understanding of proper food handling, sanitation, and kitchen safety practices., • Experience following recipes, portion standards, and plating specifications., • Able to set up, stock, and break down stations for service., • Works efficiently in a fast-paced, team-oriented kitchen., • Takes pride in maintaining a clean, organized workstation throughout each shift., • Dependable with excellent attendance and a strong work ethic., • Committed to Mission Yogurt's values of Loyalty, Innovation, Service, Communication, and Flexibility., • Must be able to pass a required 10-year airport background check. Please Note: This position is intended for cooks with experience in **full-service restaurant kitchens. Experience limited to fast food, quick-service restaurants, convenience stores, or cafeterias does not meet the experience requirements for this role. Physical Demands: Must be able to work on your feet for up to 12 hours. Position requires prolonged standing, bending, stooping, twisting, reaching overhead, and lifting products and supplies weighing 20 pounds, and occasional lifting and/or moving up to 50 pounds, as well as repetitive hand and wrist motion. Mission Yogurt, Inc. is an Equal Opportunity Employer. We are committed to equal treatment of all employees without regard to race, national origin, religion, gender, age, sexual orientation, veteran status, physical or mental disability, or other basis protected by law. While Mission is committed to following this principle in every facet of employment, all employees share in the responsibility to promote and foster a favorable work environment.

Job Description Job details Cook / Kitchen Team Member: We are looking for a dependable Cook to join our kitchen team. This position focuses on preparing and serving quality food by following established recipes and procedures. No advanced culinary experience is required, but attention to detail, cleanliness, and teamwork are essential. Responsibilities: ● Heat and prepare pre-made menu items according to recipes and standards. ● Fry foods using proper cooking times and food safety procedures. ● Assemble menu items accurately and present them consistently. ● Follow recipes and portion guidelines to ensure quality and consistency. ● Keep the kitchen clean and organized throughout each shift. ● Wash dishes, utensils, pots, pans, and kitchen equipment. ● Clean and sanitize workstations, fryers, grills, and food preparation areas. ● Restock food and supplies as needed. ● Follow all food safety, sanitation, and health department regulations. ● Work efficiently with the kitchen team to maintain fast service. ● Assist with opening and closing kitchen duties. Qualifications: ● Ability to follow recipes and directions. ● Dependable, punctual, and able to work in a fast-paced environment. ● Ability to stand for long periods and lift up to 50 pounds. ● Willingness to clean and maintain a sanitary kitchen. ● Positive attitude and ability to work as part of a team. ● Previous kitchen experience is a plus but not required; training will be provided.

Job Description Salary: $85,000.00 - $90,000.00 Other Forms of Compensation: 10% Annual Bonus What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Job Summary: Working as the Executive Chef, you are responsible for overseeing all culinary functions for the United Club at the DEN Airport. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. Additionally, as part of the culinary team, you will be responsible for the following: Key Responsibilities: • Manages cost controls and controls expenditures for the account, • Plans and creates all menus, • Purchases and manages inventory, • Rolls out new culinary programs in conjunction with marketing and culinary team Preferred Qualifications: • Culinary degree preferred, • Three to five years of culinary management experience, • High volume production and catering experience is essential, • Previous experience managing cost controls, • Desire to learn and grow with a top notch foodservice company Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyFlikHospitality.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Req ID: 1550488 Flik Hospitality Group Steven Goldberg [[req_classification]]

Job Description Pizza Maker, Prep Person and crew Members

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

Job Description At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. *This is a tipped position* Why Join Our Team? Comprehensive Benefits Package · Medical, Dental, and Vision Insurance for Full Time Restaurant Employees. Part Time Employees are not eligible for health benefits. · Voluntary Short Term Disability Insurance – Employee Paid. · Voluntary accident, Hospital Indemnity, and Critical Illness & Cancer Insurance – Employee paid. · Traditional and Roth 401(k) Plan – All Employees Exclusive Perks & Growth Opportunities · Employee Dining Discounts and/or Complimentary Onsite Meals · Career Development & Limitless Growth Opportunities · If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. · Paid Time Off · Employee Assistance Program (EAP) Commuter and Dependent Care Benefits Here are some of the sizzling benefits of working for us: • Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course., • Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family., • Competitive Pay: Along with a competitive paycheck, you will have an opportunity to be well rewarded. This position is eligible for tips! Position Summary: Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana’s service and cooking procedures: • Greets and welcomes guests within 15 minutes of their teppan order(s)., • Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous., • Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries., • Responds promptly and courteously to guest requests, • Asks guests for cooking preference, as applicable, and follows guest instructions., • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers)., • Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors., • Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD)., • Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures., • Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods., • Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes., • Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling., • Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room., • Adheres to Company guidelines on alcoholic beverage service., • Presents a clean and neat appearance and uses a courteous manner with all guests., • Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs., • Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests., • Performs other duties as assigned by a supervisor. Education/Experience: • Must have a High School diploma or GED., • Must be able to successfully pass Benihana chef training program, • Previous experience as chef or cook highly desirable We use eVerify to confirm U.S. Employment eligibility.

Job Description • We are hiring immediately for seasonal CHEF positions., • Location: Catering By Design - 11095 East 45th Avenue, Denver, CO 80239. Note: online applications accepted only., • Schedule: Seasonal; Days and hours may vary upon event schedule. More details upon interview., • Requirement: Previous back-of-house and management experience is required., • Pay Range: $25.00 per hour to $27.00 per hour CONSTANTLY CREATIVE. EXPERIENCES REIMAGINED. As Denver’s premier catering and event design company, Catering by Design is internationally recognized for our innovation, service, and results. With nearly 30 years in business, we’ve become known for crafting extraordinary menus, breathtaking décor, and unforgettable experiences that set the standard for Colorado’s most remarkable events.Our award-winning team brings creativity, professionalism, and passion to every event—from intimate gatherings and corporate functions to large-scale celebrations in Denver, Vail, Aspen, Colorado Springs, and beyond. Exceptional Experiences. Enlightened Décor. Passionate People. Inspired Results. Every member of our team plays a vital role in shaping the legacy of our company. We believe the next big idea can come from anyone, and we cultivate talent, expertise, and vision that continually push the industry forward.Designing and catering magnificent events isn’t just what we do—it’s who we are. Job Summary Summary: Directs, coordinates and evaluates assigned kitchen, food production and food-service associates. Essential Duties and Responsibilities: • Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food. Ensures all food handling, sanitation and customer service standards are met., • Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action., • Efficiently prepares high-quality food items according to standardized recipes to meet production, delivery and service schedules. Serves meals or prepares for delivery., • Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures., • Tracks food use, waste and consumption to requisition or purchase product., • Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production and merchandising requirements., • Helps select and develop recipes and menus., • Performs other duties as assigned. Apply to Catering By Design today! Catering By Design is a division of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Associates at Catering By Design are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Colorado Paid Sick Leave, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Catering By Design maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information.

Job DescriptionDescription:Wooden SpoonExecutive Pastry Chef – Exciting New Project Wooden Spoon is searching for an exceptional Executive Pastry Chef to help shape the future of one of Denver’s most beloved bakery brands. This is a rare opportunity for an accomplished pastry leader who wants more than simply managing production—you’ll play a key role in the next chapter of an iconic business while preserving everything guests already love about it. Working alongside our culinary leadership team, you’ll oversee daily operations, mentor a talented pastry team, refine systems, and help drive thoughtful growth through innovation, consistency, and exceptional craftsmanship. We’re looking for someone equally passionate about laminated doughs, cookies, cakes, breakfast pastries, and desserts as they are about building teams, creating efficient systems, and leading with humility. If you’re excited by the opportunity to make a lasting impact while joining one of Denver’s most respected hospitality companies, we’d love to meet you. Why This Opportunity? • Become the steward of a bakery that has been part of the neighborhood for over 15 years., • Lead a talented team that cares deeply about quality and hospitality., • Balance tradition with creativity through seasonal menus and fresh ideas., • Enjoy the support and benefits of the Edible Beats family while preserving the independent spirit that guests love., • Salary 75-85k +Bonus Potential Employee Benefits: • Medical, Dental, and Vision insurance available (eligibility after 60 days), • Life insurance $25,000 and Paid Short Term Disability, • 401k with 4% safe harbor match (eligible after one year), • JOON wellness benefit (eligible after 60 days), • ESOP Share Vesting with Tenure, • PTO and Paid Sick leave, • Employee Meal Stipend, • Family mealDuties & Responsibilities, • Lead all aspects of the daily pastry program, including opening procedures, production, execution, organization, and closing responsibilities., • Produce pastries based on business volume and sales data to minimize waste while maintaining quality and consistency., • Ensure all pastry items are prepared, plated, and executed according to Edible Beats standards and recipes., • Maintain cleanliness, organization, sanitation, and proper food safety standards throughout the pastry kitchen., • Train, coach, mentor, and develop pastry team members to uphold Edible Beats standards and foster a culture of continuous learning., • Assist in hiring, onboarding, performance coaching, performance reviews, and corrective action documentation for pastry staff., • Oversee labor and food cost performance while maintaining quality and operational efficiency., • Place product orders, receive deliveries, complete inventories, and maintain accurate pars and ordering schedules., • Organize and maintain recipe systems, costing, and documentation within Meez and R365., • Update prep lists, order guides, recipes, and production systems to ensure efficient kitchen operations., • Assist with seasonal menu development, recipe testing, costing, specials, and administrative culinary projects., • Ensure daily line tastings and quality checks are completed before each service and provide coaching or corrective feedback when needed., • Communicate kitchen maintenance, repair needs, and operational concerns promptly to leadership., • Distribute and communicate operational reports including schedules, roster reports, prep lists, product mix reports, and order guides., • Maintain compliance with all health department regulations, food safety standards, company policies, and sanitation procedures., • Protect guest safety by ensuring proper handling of dietary restrictions and food allergies., • Support scheduling needs by assisting with staffing coverage and maintaining reliable attendance., • Foster a positive, collaborative kitchen culture that reflects the values and operating principles of Edible Beats., • Lead by example through professionalism, accountability, teamwork, and a solution-oriented mindset., • Provide exceptional hospitality by supporting guest needs and accommodating dietary restrictions whenever possible.Requirements:Qualifications & Requirements, • Demonstrated expertise in all aspects of pastry production, preparation, baking techniques, plating, and execution., • Strong knowledge of pastry recipes, ingredients, production methods, ordering, inventory management, and food costing., • Experience training, coaching, mentoring, and developing culinary team members., • Ability to prioritize multiple tasks and perform effectively in a fast-paced, high-volume kitchen environment., • Strong leadership skills with the ability to motivate teams while holding employees accountable to performance standards., • Professional demeanor with the ability to remain calm under pressure and adapt to changing business needs., • Excellent communication and interpersonal skills with a collaborative approach to teamwork., • Strong organizational skills with attention to detail and a commitment to operational excellence., • Working knowledge of inventory management, recipe costing, labor management, and kitchen management systems (Meez, R365, or comparable software preferred)., • Commitment to maintaining the highest standards of food quality, cleanliness, sanitation, and workplace safety., • Ability to self-evaluate performance, receive feedback constructively, and implement continuous improvement., • Passion for culinary education with a commitment to staying current on pastry trends, techniques, and industry best practices., • Reliable attendance and punctuality with flexibility to work evenings, weekends, holidays, and additional shifts as business needs require., • Ability to lift up to 50 pounds and stand, bend, reach, and work on your feet for extended periods., • Current food safety certification (or ability to obtain upon hire) preferred. 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 Overview: We are seeking a skilled Sushi Chef to join our team in delivering exceptional Japanese cuisine. If you have a passion for creating exquisite sushi dishes and enjoy working in a fast-paced kitchen environment, we want to hear from you. Duties: • Prepare a variety of sushi rolls, sashimi, and nigiri with precision and attention to detail, • Ensure the quality and freshness of ingredients used in sushi preparation, • Collaborate with kitchen staff to coordinate overall meal production, • Maintain cleanliness and organization in the sushi preparation area, • Assist in developing new sushi recipes and menu items, • Uphold food safety standards and practices Requirements: • Proven experience as a Sushi Chef or relevant role in a restaurant or catering environment, • Proficiency in knife skills for precise cutting and presentation of sushi dishes, • Strong knowledge of Japanese culinary techniques and ingredients, • Ability to work efficiently in a high-volume kitchen setting, • Excellent communication skills and the ability to work well within a team, • Certification from a culinary institute or sushi training program is a plus Compensation, Benefits & Application Information Pay: $20–$30 per hour Benefits Offered: • Employee discount, • Flexible schedule, • Paid sick leave in accordance with Colorado Healthy Families and Workplaces Act (HFWA) How to Apply: Apply directly through Indeed. Application Deadline: Applications accepted on a rolling basis until the position is filled. Join our team as a Sushi Chef and showcase your talent in creating authentic Japanese cuisine while working alongside a dedicated culinary team. Benefits: • Employee discount, • Paid sick time Work Location: In person

Job Description Sushi Den and Izakaya Den are iconic Japanese restaurants in Denver, known for exceptional ingredients, precision, and consistency. We are seeking a skilled, dependable Full-Time Line Cook to join our culinary team and help deliver the high standards our guests expect. This role is ideal for a line cook who takes pride in technique, cleanliness, and teamwork, and who thrives in a fast-paced, chef-driven kitchen. Position Summary The Line Cook is responsible for preparing and cooking menu items to exact specifications while maintaining the highest standards of food quality, sanitation, and organization. You will work closely with chefs and fellow cooks to ensure smooth service and consistent execution. Key Responsibilities • Prepare and cook menu items accurately according to established recipes and standards, • Execute made-to-order dishes efficiently during service, • Maintain a clean, organized, and sanitary workstation at all times, • Follow all food safety, sanitation, and handling procedures, • Communicate clearly with chefs and supervisors throughout each shift, • Assist with prep, station setup, breakdown, and daily checklists (opening, mid-shift, closing), • Support seasonal menu items and special event preparation as directed, • Ensure kitchen equipment is clean, functional, and properly maintained; report issues promptly, • Attend scheduled pre-shift lineups, kitchen meetings, and trainings, • Uphold all restaurant policies and contribute to a respectful, team-oriented kitchen culture Qualifications • Strong knife skills required, • Previous kitchen or line cook experience strongly preferred, • Fine dining or upscale restaurant experience strongly preferred, • Ability to work efficiently in a fast-paced, high-expectation environment, • Attention to detail, consistency, and quality, • Reliable attendance and professional attitude, • Culinary school training preferred, but not required Why Work at Sushi Den / Izakaya Den? • Work with premium ingredients in a respected, chef-driven kitchen, • Be part of a long-standing, award-winning Denver restaurant group, • Supportive, collaborative culinary culture, • Opportunities to sharpen skills and grow within the organization Benefits • Employee dining discounts, • Medical Insurance, • Dental Insurance, • Vision Insurance, • Referral program, • 401(k) with company matching, • Paid sick time, • Paid training, • Employee Assistance Program (EAP)

Job Description Join Our Team! We are interested in talking to everyone who wants to put in some hard, dedicated work with our expanding, locally owned restaurant group. Positions vary between part-time and full-time. Required to work at least 3 day shifts per week. Must have reliable transportation. Must have general understanding of kitchen/restaurant sanitation standards. $250 signing bonus eligible after 45 days of continuous employment. Free meals during every shift.

Job Description Sushi Den has also been named a James Beard 'Outstanding Restaurant' Semifinalist in 2019! We are seeking a highly qualified candidate for our Sushi Chef position. If you have a passion to provide the best then look no further. Duties: · Create a rich sushi menu with various main ingredients and raw fish (for example, salmon, tuna, unagi) · Prepare all types of sushi, including maki, nigiri, and sashimi · Select fresh fruits and vegetables to make high-quality dishes (like avocado, mango, and carrots) · Add additional flavors to sushi rolls with ginger, rice vinegar, wasabi, and soy sauce, when appropriate · Manage food prep activities, like boiling rice · Coordinate with our wait staff to ensure proper cooking, considering special requests and food allergies · Monitor food stock and place orders, as needed · Recommend new, modern recipes, like sushi burgers · Maintain hygiene principles in all cooking areas and clean your space at the end of the shift Qualification: • Knowledge and/or interests in Japanese cuisine is a must, • 5 years’ experience (Required), • Experience in a fast-paced restaurant environment is a must, • Possess great knife skill, • Able to work in a team and independently with minimal supervision, • Ability to perform any function around the sushi bar, • Must be able to lift 50 lbs, • Authorized to work in the US, • Must be able to work on weekdays, weekends, holidays and at nights HIRO CO & Inc. abides by the Crown Act and requires all employees to maintain professional grooming standards (i.e no unnatural hair coloring, face piercings, or face tattoos. Facial hair may not exceed beyond a mask. Long hair must be placed in a hair net and tied up). Only selected candidates will be contacted. No phone inquiries please. www.sushiden.net Hiro & Co (dba Sushi Den and Izakaya Den) is an Equal Opportunity Employer and encourages diversity in the workplace. All qualified applicants will receive consideration for employment without regard to race, national origin, gender, age, religion, disability, sexual orientation, veteran status, marital status, or any other category protected by federal, state, or local law. Hiro & Co is an E-verify employer, and a background check will be conducted upon successful interview.' ' Work Remotely • No Job Type: Full-time Benefits: • Dental insurance, • Disability insurance, • Employee assistance program, • Employee discount, • Flexible spending account, • Health insurance, • Life insurance, • Paid sick time, • Paid time off, • Referral program, • Vision insurance, • 401K and ER match Experience: • Sushi: 5 years (Preferred), • Cooking: 5 years (Preferred)

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

Job DescriptionDescription: Bamboo Sushi is a restaurant of purpose. Through our food, our service and our spirit, we are offering an experience that seeks to inspire. Sous Chef • Join Us in Denver, CO - LoHi Location -2715 17th Street, Denver, CO 80211 Health, Wealth & Happiness: • Competitive Salary, starting at $70-75k + / year, depending on experience, • Unlock quarterly bonuses your dedication deserves it!, • Health and life benefits to support you and those you care about., • Vacation up to 3 weeks per year to recharge, reset, and return inspired., • Plan for tomorrow with a 401(k) that grows with you., • Delicious employee discounts on the creations you bring to life., • There are endless opportunities to grow, advance, and master the art of food. Join Us and Bring Your Passion to the Plate: • Lead with positivity, inspiring a team that loves food and values excellence., • Set the standard for quality from dish perfection to guest experiences that linger long after the meal., • Partner with our leadership to shape the kitchen s rhythm and keep it harmonious with our vision., • Ensure every plate is a work of art: from portioning to presentation, it s all about the details., • Hire, guide, and mentor a team that s as passionate as you are., • Handle the big stuff carefully and professionally your leadership sets the tone., • Required: Two years of experience leading in a bustling kitchen, bringing both supervisory savvy and culinary insight., • Preferred: Past Sous Chef experience and a love for sushi that matches ours. Note: To join our ranks as a Sous Chef, you'll showcase your skills in a tasting let your creations speak for themselves. Our Commitment to a Welcoming, Inclusive Culture: We re committed to creating a space where everyone feels valued, included, and celebrated. Your voice, ideas, and presence add flavor to our team. Together, we re building a culture of respect, equality, and room for everyone to shine. The Vibe: • A bustling, high-energy kitchen environment where passion meets precision. Expect fast-paced service, vibrant energy, and a supportive team., • Physical tasks include moving around the kitchen, using equipment, and honing your senses to ensure every flavor is just right. Our Commitment to a Welcoming, Inclusive Culture: We re committed to creating a space where everyone feels valued, included, and celebrated. Your voice, ideas, and presence add flavor to our team. Together, we re building a culture of respect, equality, and room for everyone to shine. If you need accommodations to perform at your best, our HR team is here to help. We re committed to ensuring everyone has a fair chance to succeed. Ready to lead, create, and inspire? Apply today! Requirements:

Job DescriptionDescription: Do you love leading in a fast- paced environment? Are you someone who thrives on accomplishing great things on a team? We are seeking an ambitious and determined Kitchen Manager/ Chef to join a dynamic family who are passionate about our communities. We need leaders who will nurture and coach our team members to be all they can be every day. You will play a key role by supporting the General Manager in all restaurant operations and leadership of our team members, to consistently strive for growth and success. Here is what you will receive and what we look for in future leaders: Receive • Free meals when working, • Dining discount for you and a friend at any of our concepts, • Dining discount at any of our sister restaurant locations- Birdcall, • Health, Dental, and Vision insurance after an introductory period, • 401K with employer match, • Management Referral Program, • Fitness Benefit, • Competitive compensation and benefits, • Quarterly performance bonuses, • Profound joy in your role, • Opportunities for promotion and career development, • Paid time off, • 48 hours of Paid Sick Leave upon hire You • Can influence and inspire others to be the best they can, • Foster a fun and purpose driven environment, • Find pleasure in hospitality, • Passionate about guests and their experience, • Long term growth minded This job posting will close 3 months from the posting date. Requirements: Must be able to speak and read English.

Job Description BAKER & PREP COOK PEARL STREET HUSTLE HARD. MAKE DELICIOUS BAGELS. EAT DELICIOUS BAGELS. SPREAD CARB LOVE. GRAB YOUR GOGGLES - LET'S DIVE RIGHT IN: • Pay that adds up QUICK! Hourly pay plus generous tips = $19.29/hour, plus tips for all positions. With tips, your pay will likely range from $27-29/hour., • Grow with us! 80% of our leaders started in hourly positions., • Work with other good human beings. Teammates who care and have each other's backs like chiroprac’!, • Health Insurance. Health, dental, and vision insurance for eligible full-time (avg 30+ hrs/wk) team members., • 100% Paid time off Because you deserve it…duh, • 100% Paid, 12 week parental leave for time with the itty, bitty baby!, • 401(k) with 4% company match. Plan for a bright and beautiful future!, • Step your knowledge game up. Free English and Spanish classes, plus Duolingo reimbursement., • Real support when life gets complicated. Confidential therapy and professional resources for mental health, legal guidance, financial wellness, and more., • Company culture that doesn’t suck. Community events, team parties, and a healthy work/life balance., • BAGELS ON THE HOUSE! Shift meals on us, plus 50% off when you're off the clock. If you’re picking up what we’re laying down, keep reading! DEEPER THAN BAGELS. Call Your Mother is the Jew-ish deli where Boca meets Brooklyn, grandma-level hospitality meets seriously good bagel sandwiches, and hard work meets face-melting vibes. Husband-and-wife team Andrew and Chef Dani built Call Your Mother around one simple idea: people deserve incredible food made by people who give an F. From our first farmers market stand in 2018, to shops across the DMV, Colorado, Chicago, and Philadelphia, we've grown by obsessing over the details and blasting the music and laughing along the way. Behind every great guest experience is an even greater kitchen team. YOU'LL THRIVE HERE IF... • You love making things from scratch and take pride in doing them right., • You know consistency is the secret ingredient behind great food., • You enjoy staying active and keeping production moving without cutting corners., • You like organized stations, sharp execution, and a clean kitchen., • You treat strangers like neighbors. It’s cool to be nice!, • You see this as a team sport without big egos and jump in when a teammate is in need. If you're catching what we’re throwing, please read on! HOW YOU'LL SPEND YOUR DAY No two production shifts are exactly alike, but you might: • Mix, shape, proof, bake, and finish bagels, pastries, and seasonal baked goods., • Prepare spreads, sauces, dressings, proteins, and other house-made ingredients following recipes and production schedules., • Prep, portion, package, label, and store products for delivery to our shops., • Monitor product quality to ensure everything leaving the commissary meets CYM standards., • Keep workstations, equipment, and production areas clean, organized, and food safe., • Follow food safety, sanitation, allergen, and health department standards every step of the way., • Communicate inventory shortages, equipment issues, waste, or quality concerns to leadership., • Learn new production stations and continuously build your skills., • Support teammates, help train new hires, and pitch in wherever the team needs you most.YOU DON'T NEED BAGEL EXPERIENCE. Variety is the spice of life, and we hire folks with a crazy wide range of backgrounds! You'll do well if you have at least one year of experience in food production, baking, prep cooking, or another fast-paced kitchen environment. If you can safely wield a knife, follow recipes, stay organized, and take pride in producing consistently great food, we'll teach you the rest.The right attitude and a strong baseline > a polished resume. We're building a place where people grind hard, share lots of good (and bad) jokes, and have the chance to make a guest's day through food made with love and genuine hospitality. Most importantly, we're creating a culture where members of the squad can shape their futures and grow into their dream careers. If you're looking for a place where you can belong, learn, and contribute to a brand with bigbigbig momentum, we'd love to meet you! Come make somebody's day (Yours Included): Apply today! PHYSICAL REQUIREMENTS The physical demands for this position include seeing, hearing, speaking, reading, and communicating effectively; standing, walking, reaching, bending, and performing repetitive physical movements; lifting up to 50 pounds; and safely operating equipment and tools using manual dexterity. This role also requires working in a fast-paced environment around hot equipment, sharp tools, and varying temperatures, and occasionally working in confined spaces. These physical requirements may be accomplished with or without reasonable accommodation. EQUAL OPPORTUNITY EMPLOYER Call Your Mother is proud to be an equal opportunity employer. We enthusiastically celebrate the diversity of our team and believe that talent, passion, and experience are the only relevant criteria for considering new team members. We provide equal opportunities to everyone who works for us and every applicant. We consider applicants for all positions without regard to sex or gender, gender identity, gender expression, age, race, religious creed, color, national origin, ancestry, pregnancy, physical or mental disability, medical condition, genetic information, marital status, sexual orientation, military or veteran status, or any other legally protected status. CALL YOUR MOTHER PARTICIPATES IN E-VERIFY.PANADERO/A Y COCINERO/A EN AREA DE PREPARACIÓN PEARL STREET ¡TRABAJA CON TODO! ¡PREPARA BAGELS INCREÍBLES! ¡COME BAGELS INCREÍBLES! ¡COMPARTE EL AMOR POR LOS CARBS! ¡Vamos a sumergirnos en el tema! • ¡Un sueldo que sube RÁPIDO! Pago por hora más excelentes propinas = $19.29 por hora, más propinas para todos los puestos. Con propinas, es muy probable que ganes entre $27 y $29 por hora., • ¡Crece con nosotros! El 80% de nuestros líderes comenzaron en puestos por hora., • Trabaja con buena gente. Compañeros que se apoyan entre sí y siempre se cubren la espalda., • Seguro médico. Cobertura médica, dental y de visión para miembros del equipo elegibles de tiempo completo (promedio de 30+ horas por semana)., • 100% de tiempo libre pagado. Porque te lo mereces… ¡obvio!, • 12 semanas de licencia parental 100% pagadas. Para disfrutar a ese pequeñito recién llegado., • Plan 401(k) con aporte de la empresa del 4%. ¡Empieza a construir un gran futuro!, • Sigue aprendiendo. Clases gratuitas de inglés y español, además de reembolso para Duolingo., • Apoyo cuando la vida se complica. Acceso confidencial a terapia y recursos profesionales para salud mental, asesoría legal, bienestar financiero y mucho más., • Una cultura laboral que sí vale la pena. Eventos, fiestas del equipo y un verdadero equilibrio entre trabajo y vida personal., • ¡LOS BAGELS VAN POR NUESTRA CUENTA! Comida durante tu turno y 50% de descuento cuando no estés trabajando. Si todo esto te suena bien… ¡sigue leyendo! MÁS QUE BAGELS. Call Your Mother es el deli Jew-ish donde la hospitalidad al estilo de la abuela se combina con sándwiches de bagel fuera de serie, y el trabajo duro viene acompañado de muy buena vibra. Andrew y la Chef Dani, esposos y fundadores de Call Your Mother, construyeron la empresa sobre una idea muy simple: la gente merece comida increíble preparada por personas a las que realmente les importa hacer las cosas bien. Desde nuestro primer puesto en un mercado de agricultores en 2018 hasta nuestras tiendas en el DMV, Colorado, Chicago y Filadelfia, hemos crecido obsesionándonos con los detalles, poniendo buena música y disfrutando el camino. Detrás de cada gran experiencia para nuestros invitados hay un equipo de cocina aún mejor. AQUÍ VAS A BRILLAR SI... • Te encanta preparar alimentos desde cero y te enorgullece hacer las cosas bien., • Sabes que la consistencia es el ingrediente secreto de una gran comida., • Disfrutas mantenerte activo y mantener la producción en marcha sin sacrificar la calidad., • Te gustan las estaciones organizadas, la ejecución impecable y una cocina limpia., • Tratas a los desconocidos como vecinos. ¡Ser buena persona nunca pasa de moda!, • Sabes trabajar en equipo, sin egos, y siempre estás dispuesto(a) a ayudar cuando alguien lo necesita. ¿Te identificas? Entonces sigue leyendo. ASÍ SE VERÁ TU DÍA No hay dos turnos exactamente iguales, pero podrías: • Mezclar, formar, fermentar, hornear y terminar bagels, pasteles y otros productos horneados de temporada., • Preparar spreads, salsas, aderezos, proteínas y otros productos hechos en casa siguiendo recetas y programas de producción., • Preparar, porcionar, empacar, etiquetar y almacenar productos para enviarlos a nuestras tiendas., • Supervisar la calidad de los productos para asegurar que todo lo que salga del commissary cumpla con los estándares de CYM., • Mantener limpias, organizadas y seguras las estaciones de trabajo, el equipo y las áreas de producción., • Cumplir con todas las normas de seguridad alimentaria, saneamiento, control de alérgenos y regulaciones del departamento de salud., • Informar a los líderes sobre faltantes de inventario, problemas con equipos, desperdicios o cualquier situación relacionada con la calidad., • Aprender nuevas estaciones de producción y seguir desarrollando tus habilidades., • Apoyar a tus compañeros, ayudar en el entrenamiento de nuevos integrantes y colaborar donde el equipo más lo necesite.NO NECESITAS EXPERIENCIA HACIENDO BAGELS. ¡La variedad le da sabor a la vida! Contratamos personas con experiencias muy distintas. Te irá muy bien si cuentas con al menos un año de experiencia en producción de alimentos, panadería, preparación o cualquier otra cocina de ritmo acelerado. Si sabes usar un cuchillo de forma segura, seguir recetas, mantenerte organizado(a) y te enorgullece preparar alimentos de excelente calidad, nosotros te enseñamos lo demás. La actitud correcta y una buena base valen más que un currículum perfecto. Estamos construyendo un lugar donde la gente trabaja duro, comparte chistes y tiene la oportunidad de alegrarle el día a nuestros invitados con comida preparada con cariño y hospitalidad genuina. Lo más importante es que estamos creando una cultura donde cada miembro del equipo pueda crecer y construir la carrera con la que siempre ha soñado. Si buscas un lugar donde puedas pertenecer, aprender y formar parte de una marca con un impulso enorme, ¡queremos conocerte! ¡Ven a alegrarle el día a alguien (incluyéndote a ti)! ¡Postúlate hoy! REQUISITOS FÍSICOS Este puesto requiere la capacidad de ver, escuchar, hablar, leer y comunicarse de manera efectiva; permanecer de pie y caminar durante largos periodos; estirarse, agacharse y realizar movimientos repetitivos; levantar hasta 50 libras; y operar equipos y herramientas de manera segura utilizando destreza manual. También requiere trabajar en un entorno de ritmo acelerado alrededor de equipos calientes, herramientas afiladas y temperaturas variables, además de entrar ocasionalmente en espacios reducidos. Estas funciones pueden realizarse con o sin una adaptación razonable. EMPLEADOR CON IGUALDAD DE OPORTUNIDADES En Call Your Mother nos enorgullece ser un empleador que ofrece igualdad de oportunidades. Celebramos la diversidad de nuestro equipo y creemos que el talento, la pasión y la experiencia son los únicos criterios relevantes al considerar nuevos integrantes. Ofrecemos igualdad de oportunidades a todas las personas que trabajan con nosotros y a todos los solicitantes de empleo. Consideramos a los candidatos sin importar su sexo o género, identidad o expresión de género, edad, raza, religión, color, origen nacional, ascendencia, embarazo, discapacidad física o mental, condición médica, información genética, estado civil, orientación sexual, condición de veterano o militar, o cualquier otra condición protegida por la ley. CALL YOUR MOTHER PARTICIPA EN E-VERIFY. Powered by JazzHR iv38FAwt7k

Job DescriptionDescription: Edible BeatsExecutive Pastry Chef – Exciting New Project Edible Beats is searching for an exceptional Executive Pastry Chef to help shape the future of one of Denver’s most beloved bakery brands. This is a rare opportunity for an accomplished pastry leader who wants more than simply managing production—you’ll play a key role in the next chapter of an iconic business while preserving everything guests already love about it. Working alongside our culinary leadership team, you’ll oversee daily operations, mentor a talented pastry team, refine systems, and help drive thoughtful growth through innovation, consistency, and exceptional craftsmanship. We’re looking for someone equally passionate about laminated doughs, cookies, cakes, breakfast pastries, and desserts as they are about building teams, creating efficient systems, and leading with humility. If you’re excited by the opportunity to make a lasting impact while joining one of Denver’s most respected hospitality companies, we’d love to meet you. Why This Opportunity? • Lead the culinary future of one of Denver’s most beloved bakeries., • Join Edible Beats, an employee-owned hospitality company known for Root Down, Linger, El Five, Vital Root, and more., • Help shape systems, culture, and long-term growth., • Work with leadership that values creativity, craftsmanship, and people as much as profitability., • Competitive compensation, bonus potential, comprehensive benefits, and ESOP ownership., • Salary 75-85k +Bonus Potential Employee Benefits: • Medical, Dental, and Vision insurance available (eligibility after 60 days), • Life insurance $25,000 and Paid Short Term Disability, • 401k with 4% safe harbor match (eligible after one year), • JOON wellness benefit (eligible after 60 days), • ESOP Share Vesting with Tenure, • PTO and Paid Sick leave, • Employee Meal Stipend, • Family mealDuties & Responsibilities, • Lead all aspects of the daily pastry program, including opening procedures, production, execution, organization, and closing responsibilities., • Produce pastries based on business volume and sales data to minimize waste while maintaining quality and consistency., • Ensure all pastry items are prepared, plated, and executed according to Edible Beats standards and recipes., • Maintain cleanliness, organization, sanitation, and proper food safety standards throughout the pastry kitchen., • Train, coach, mentor, and develop pastry team members to uphold Edible Beats standards and foster a culture of continuous learning., • Assist in hiring, onboarding, performance coaching, performance reviews, and corrective action documentation for pastry staff., • Oversee labor and food cost performance while maintaining quality and operational efficiency., • Place product orders, receive deliveries, complete inventories, and maintain accurate pars and ordering schedules., • Organize and maintain recipe systems, costing, and documentation within Meez and R365., • Update prep lists, order guides, recipes, and production systems to ensure efficient kitchen operations., • Assist with seasonal menu development, recipe testing, costing, specials, and administrative culinary projects., • Ensure daily line tastings and quality checks are completed before each service and provide coaching or corrective feedback when needed., • Communicate kitchen maintenance, repair needs, and operational concerns promptly to leadership., • Distribute and communicate operational reports including schedules, roster reports, prep lists, product mix reports, and order guides., • Maintain compliance with all health department regulations, food safety standards, company policies, and sanitation procedures., • Protect guest safety by ensuring proper handling of dietary restrictions and food allergies., • Support scheduling needs by assisting with staffing coverage and maintaining reliable attendance., • Foster a positive, collaborative kitchen culture that reflects the values and operating principles of Edible Beats., • Lead by example through professionalism, accountability, teamwork, and a solution-oriented mindset., • Provide exceptional hospitality by supporting guest needs and accommodating dietary restrictions whenever possible.Requirements: Qualifications & Requirements • Demonstrated expertise in all aspects of pastry production, preparation, baking techniques, plating, and execution., • Strong knowledge of pastry recipes, ingredients, production methods, ordering, inventory management, and food costing., • Experience training, coaching, mentoring, and developing culinary team members., • Ability to prioritize multiple tasks and perform effectively in a fast-paced, high-volume kitchen environment., • Strong leadership skills with the ability to motivate teams while holding employees accountable to performance standards., • Professional demeanor with the ability to remain calm under pressure and adapt to changing business needs., • Excellent communication and interpersonal skills with a collaborative approach to teamwork., • Strong organizational skills with attention to detail and a commitment to operational excellence., • Working knowledge of inventory management, recipe costing, labor management, and kitchen management systems (Meez, R365, or comparable software preferred)., • Commitment to maintaining the highest standards of food quality, cleanliness, sanitation, and workplace safety., • Ability to self-evaluate performance, receive feedback constructively, and implement continuous improvement., • Passion for culinary education with a commitment to staying current on pastry trends, techniques, and industry best practices., • Reliable attendance and punctuality with flexibility to work evenings, weekends, holidays, and additional shifts as business needs require., • Ability to lift up to 50 pounds and stand, bend, reach, and work on your feet for extended periods., • Current food safety certification (or ability to obtain upon hire) preferred. 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 Our company is seeking a dynamic and professional Executive Sous Chef who possesses a true passion for the culinary arts and brings it to work with them daily. With an extensive wine cellar, locally sourced menu items and craft cocktails, our modern restaurant welcomes you in to a dining experience you won’t forget! We’re confident about our company’s future and we recognize we need to hire the very best and brightest professionals to maintain our long-term goals. Take advantage of this amazing career opportunity as an Executive Sous Chef! Apply today for our location in Denver, Colorado. Title of Position: Executive Sous Chef Job Description: Our Executive Sous Chef will be challenged every single day. The person in this position will assist the Executive Chef in educating and mentoring the kitchen staff, keeping them up to date with any menu adjustments and maintaining consistent top quality ingredients in every dish, every time. The Executive Sous Chef must be able to build top line sales and guest counts through the delivery of a competitively superior team that will be recruited, trained and mentored by the Executive Sous Chef. Responsibilities will also include maintaining proper food safety and sanitation procedures are being met. Compensation & Benefits: • Salary: up to $80,000, • Medical/Dental/Vision Insurance, • 401k, • Bonus Potential, • Closed 6 days a year (New Year's Day, Memorial Day, Independence Day, Labor Day, Thanksgiving, Christmas) Qualifications: • Minimum of 3-5 years current experience as a salaried Sous Chef or Executive Sous Chef in an Upscale or Fine Dining concept, • Steakhouse background is required in order to be considered for this position, • High volume background - must have Sous Chef experience in restaurants doing over $8 million in sales per year, • Ability to maintain high levels of food quality, consistency, and hygiene, • Strong leadership, communication, and organizational skills, • Hands-on with hiring, training, and developing hourly employees, • Excellent work ethic and drive to succeed, • Executive Sous Chef candidates must be proficient with financials (P&L's, inventory, food/labor cost, etc.) For immediate consideration, e-mail your resume to jacob@geckohospitality.com today

Job Description Senior R&D Pastry Chef Dessert Holdings is the leading premium dessert company in the world. We craft artisanal, scratch-made desserts at scale, combining culinary innovation with the finest real ingredients. With a rich heritage spanning seven distinctive brands, we bring unmatched expertise and tailored solutions to our Retail and Foodservice partners. Dessert Holdings is looking for a Senior R&D Development Chef to be based in our Aurora, CO location to use culinary knowledge and creative ability to develop new products for commercialization. From concept to prototype samples, this role is responsible for delivering products on time that meet taste, functionality, quality, and cost expectations. This position will be involved with documentation, formulations, pilot testing and commercialization touch points, vendor visits, ordering and testing raw materials, shelf-life studies, and kitchen/bench sanitation and cleanliness. The typical hiring range for this role is $70,000 to $90,000 annually and is based on several factors such as education, work experience, skills, certifications, location, etc. In addition to pay, Dessert Holdings offers benefits such as a choice of comprehensive medical plans, dental and vision insurance, paid vacation and holidays, and retirement contribution to all eligible employees. KEY RESPONSIBILITIES: • Research, formulate, and develop new bakery product concepts within time, cost, and processing requirements., • Construct proof of concept samples for new desserts to support innovation and sales; prepare and present samples and specifications for customer presentation and acceptance., • Stay current on culinary trends in desserts and baked goods and bring ideas into new product development., • Consult with vendors and suppliers, and internal partners like Quality, Sanitation, and Engineering to verify SOPs for products being tested for manufacturing., • Compile accurate and timely summaries, guidelines, test data, and trial plans., • Work with Supply Chain on sourcing new ingredients., • Improve product quality through ongoing review of formulation and ingredient parameters., • Maintain, organize, and keep refrigerators, freezers, and kitchen areas clean. QUALIFICATIONS: • Associate's Degree in Pastry Arts/Baking; food science training or degree is beneficial (or Red Seal designation in Canada), • At least 5 years of hands-on experience in baking/pastry arts with exceptional palate, sensory, recipe development, and baking skills, • Prior product commercialization experience required, • Ability to work self-directed with strong time management, organizational, multi-tasking, and communication skills, • Computer savvy in Microsoft Word, Excel, PowerPoint, • Ability to stand for extended periods and use tools and reach with hands and arms, • Ability to lift up to 25 pounds, work around potential food allergens, and work in a variety of temperatures and with dampness or chemicals, • Ability to work a flexible schedule including extended hours and weekends, as required, • Ability to travel up to 10 to 20% throughout North America About Dessert Holdings Dessert Holdings is a collection of premium dessert companies and brands: The Original Cakerie, Lawler's Desserts, Atlanta Cheesecake Company, Steven Charles, Dianne's Fine Desserts, Kenny's Great Pies, and Willamette Valley Pie Company. Dessert Holdings is owned by Bain Capital, is headquartered in St. Paul, Minnesota, employs more than 3,500 people across ten manufacturing facilities, and is continuing its journey of rapid growth. EEO Statement Dessert Holdings and its related entities provide equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, or any other characteristics protected by law.

Job DescriptionExecutive Chef position:The Ranch Country Club, is recruiting for an Executive Chef. The Executive Chef is responsible for overseeing the day-to-day culinary operations of a multi-unit operation. The club features multiple dining outlets, pool operations, and extensive banquet business. The position ensures the highest quality for members and their guests, and the candidate must be versatile with both banquet and al a carte experience. Key Responsibilities: • The Executive Chef assists in preparing an annual budget and achieves these financial goals throughout the year, through proper forecasting, cost controls, and labor management., • This is a very hands-on working chef position, not an office role. Execution of daily operations is the first priority., • She / He will coordinate the ordering and monitoring of all food and kitchen wares and the engineering of all menu items to maintain the proper contribution margin., • The Executive Chef is also responsible for the hiring of all kitchen staff and their training/development through education and creative instruction. By ensuring standardization of recipes and plate presentation for a la Carte venues and catered events, the Executive Chef and his culinary team are expected to deliver a memorable dining experience for all Members and guests., • The Executive Chef is an advocate of outstanding service to the members and understands the critical role that membership and exceeding expectations regarding the success of the operation., • This position oversees all culinary operations including al a carte, member events, and banquets. Creative menu design, concise purchasing strategies, and efficient operational management are key to departmental success., • Again, this is a hands-on working chef role, not an official position. Office work is very streamlined and a small part of daily operations., • A strong respectful management style is vital. Our team is a family and we are looking for a great ambassador to expand upon our culture. Skills/Qualifications: • Minimum of Five years experience as an Executive Chef or Eight years experience as a Sous Chef., • Has successfully led dynamic and high-volume culinary operations with multiple dining outlets., • Possesses characteristics that command a presence in the dining room., • Proven track record of team management, organizational, and coaching skills within the heart of the House., • Solid understanding of a la carte and banquet revenue generation., • Has successfully led dynamic and high-volume culinary operations with multiple dining outlets., • Has strong management skills with verifiable strengths in inspirational leadership, financial performance, and people skills., • Has thorough knowledge of menu planning for both restaurants and banquets, providing modern and current food preparation based on a solid foundation of cookery; and can plan and execute high-volume buffet and banquet cuisine that exceeds expectations., • Is a confident, proactive team builder with a history of attracting, developing, and retaining high-performing staff., • Has a solid reputation as a high-quality chef, mentor, teacher, operator, and “game-changer.”, • Organizes, prioritizes, delegates, and follows through with assignments., • Motivates and maintains a cohesive team while managing and directing their performance., • Promotes positive work relationships with other departments., • Manages change effectively., • Has strong presentation skills., • Comprehensive knowledge of expense control as it relates to Heart of the house labor and the forecasting/budgeting of expenses., • Experience with purchasing and inventory systems., • Creative menu development skills., • Strong technical literacy, including Microsoft word and excel, payroll management, and point of sale systems., • Superior client service skills and the ability to maintain poise under pressure., • Bilingual (English – Spanish) communication ability a positive. Please submit your cover letter and resume and let's discuss the opportunity of working together.

Job DescriptionJob Description Hillstone is currently seeking exceptional candidates to join our morning bakery team. We are searching for friendly, energetic, highly motivated individuals. Bread Baker positions are available. These positions involve high volume bread production with an attention to detail. • Competitive compensation. $26-30/hour based on experience., • Training will begin immediately., • Full and part-time opportunities available, weekend availability required. Benefits: • Medical, dental, and life insurance benefits (available after an introductory period)., • Paid sick leave (in compliance with the Colorado Healthy Families and Workplaces Act)., • Employee meal discounts. To learn more, visit us at www.hillstone.com, or read this profile in Bon Appetit magazine: http://www.hillstone.com/press/bonappetit Apply by clicking the application link and submitting your information. Applications for this role are accepted on an ongoing basis. We look forward to meeting you soon! Additional Information All your information will be kept confidential according to EEO guidelines. The Hillstone Restaurant Group confirms each employee’s identity and authorization to work by participating in E-Verify.

Job Description About Discovery Management Group Discovery Management Group leads one of the nation’s most purpose-driven and people-centered senior living organizations, managing and enhancing senior living communities across the United States. With a focus on operational excellence, lifestyle personalization, and culture-driven leadership, we proudly serve residents and families with more than 15,000 units nationwide and growing. As part of one of the largest senior living families in the U.S., our communities have earned Great Place to Work® certifications from 2022–2026. At Discovery Management Group, purpose guides our work, culture fuels our success, and growth defines our future. We continually aspire and invest in learning and development opportunities that support our team members’ professional growth, ensuring every team member has the tools to build a meaningful and rewarding career. Discover You Purpose with us at St.Andrew's Village. As Sous Chef, you’ll play an essential role in enriching the lives of seniors, creating meaningful connections, and making a difference every single day. Your Role: As Sous Chef oversees and assists all food production, food presentation, and all back-of-the-house activity. Expected to meet or exceed community food service standards at all times, adhering to budgetary requirements, and help manage kitchen operations in a cost effective manner. Position Highlights: • Status: Full-time, • Schedule: Sunday through Thursday, • Location: 13801 East Yale Avenue Aurora, CO 80014, • Rate of Pay: $27.00 - $30.00 What You’ll Do: • Assists chef with planning, staffing, organizing and coordinating the preparation of all meals in all levels of care., • Helps planning menus and menu cycles according to cultural and regional food preferences, and resident dietary guidelines. Adjusts recipes to appropriate yield., • Assisted living food requirements as it pertains to state standards., • Monitors the quality and consistency of the food to include food temperatures, portion control, palatability and attractiveness of food, and implements changes to ensure quality according to established standards., • Assists chef with time clock management as it relates to labor actuals. These are completed on a weekly basis to ensure compliance with budget., • Ensures compliance with Resident dietary restrictions as it pertains to community, • Observes/and works side by side with workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed., • Gives instructions to cooking staff in fine points of cooking., • Assists chef with Inventorying food items monthly in the community, • Create custom holiday menus, • Conducts regular Quality Assurance Audits., • Practices all safety and loss prevention procedures., • Perform other duties as assigned., • Associate’s degree in culinary arts program preferred., • Minimum of three years experience as a Chef/Kitchen Manager in a food service environment., • Successful completion of recognized food safety course., • Competitive wages, • Early access to earned wages before payday!, • Flexible scheduling options with full-time and part-time hours, • Paid time off and Holidays (full-time), • Comprehensive benefit package including health, dental, vision, life and disability insurances (full-time), • 401(K) with employer match, • Paid training, • Opportunities for growth and advancement, • Company provided uniforms, • Employee Assistance Program Qualifications: Benefits You’ll Enjoy: Why Join Us: Discovery Senior Living Earned Coveted Great Place to Work Certification for 2025-2026! A large part of what makes Discovery different from other companies in this industry is our willingness to embrace change. At Discovery Senior Living, we are constantly challenging how we are doing things to ensure the lifestyle we are offering our residents is absolutely the greatest value proposition in the marketplace. It’s just as important to us that the environment and culture for our team members are constantly refreshed. In addition, embracing and even encouraging change brings a never-ending supply of new energy to our business and our culture. That energy translates to other far-reaching positive impacts on our residents as well as our team members. Our Culture & Values So often, what brings people together is deeply rooted in who we are and what we stand for. And at Discovery Senior Living, we’re unified by certain, core values, which we call our “Pillars of Excellence.” They make up the fabric of our company, and include TEAMWORK, INTEGRITY, PERFORMANCE, ACCOUNTABILITY, COMPASSION, HARD WORK and CREATIVITY. Individually, they are our virtues, and together, they make up a roadmap which helps us foster innovation and success. Equal Opportunity Employer We are proud to be an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all team members. EOE D/V A Note to Applicants This job description outlines the general nature and level of responsibilities for this role and is not an exhaustive list of all duties. Qualified individuals with disabilities, as defined by the ADA, must be able to perform the essential job functions with or without reasonable accommodation, as determined on a case-by-case basis. Agency Policy We do not accept unsolicited resumes from staffing agencies. Please refrain from contacting hiring managers directly. Employment Scam Warning We only post jobs on our official careers site and accept applications through that platform. We do not conduct interviews via text or social media or ask for personal or banking information. Regulatory Compliance & Background Screening Discovery Senior Living complies with all applicable federal, state, and local employment laws and regulatory requirements governing hiring practices, background screening, and workforce eligibility. Employment may be contingent upon successful completion of state-mandated and/or federally required background screenings, which may include criminal history checks, fingerprint-based screening, Level 2 background screening, registry verification, and other screenings required for healthcare and senior living roles with direct or indirect resident access. Certain positions may be subject to additional requirements under federal programs, including CMS, Medicare, and Medicaid regulations, as well as state-specific licensing or regulatory agencies. Screening requirements vary by role and jurisdiction, and candidates must meet all applicable standards as a condition of employment. These measures support regulatory compliance and help maintain a safe, secure environment for residents, families, and team members. Employment in Florida is contingent upon completion of a Level 2 background screening in accordance with Florida AHCA requirements. Applicants will be required to complete fingerprinting and background screening through the AHCA Clearinghouse. For more information, please visit: https://info.flclearinghouse.com.

Job Description Pastry Cook Schedule: Thursday through Sunday, 8:00 a.m. – 5:00 p.m. Weekend availability is required. Compensation Disclaimer: Compensation may vary depending on experience, skills, and qualifications. A working interview may be conducted to determine the appropriate compensation, which will be discussed with the hiring manager. SUMMARY Responsible for preparing and producing cakes, desserts, and pastry items for a fine dining establishment. This position works independently under the direction of the Pastry Chef while maintaining the highest standards of quality, consistency, and presentation. GENERAL PURPOSE • Prepare daily cakes, desserts, and pastry items in a high-volume environment., • Follow designated recipes and quality standards while maintaining consistency., • Complete food preparation in a timely and efficient manner., • Maintain cleanliness and comply with food safety and sanitation standards., • Properly stock, store, label, and maintain prepared items and ingredients. ESSENTIAL FUNCTIONS • Prepare and execute pastry items according to company recipes and standards., • Ensure quality, consistency, and presentation of all desserts., • Maintain a clean, organized, and safe pastry kitchen., • Follow proper food handling, storage, and sanitation procedures., • Assist with inventory, organization, and proper storage of ingredients and supplies., • Work closely with the Pastry Chef and kitchen team to support daily operations., • Maintain a positive attitude and professional working relationship with team members., • Follow all company policies, procedures, and safety guidelines. OTHER DUTIES AND RESPONSIBILITIES • Attend kitchen meetings and service lineups as required., • Assist with special projects and other duties assigned by management. EDUCATION AND EXPERIENCE • High School Diploma or GED required., • Culinary or pastry training from an accredited culinary institution preferred., • Minimum two years of experience in a pastry kitchen or closely related experience preferred., • Fine dining experience preferred. OTHER REQUIREMENTS • Ability to work in a fast-paced, high-volume kitchen environment., • Strong attention to detail and commitment to quality., • Ability to work independently and as part of a team., • Proficiency with basic kitchen equipment and procedures. BENEFITS We offer a comprehensive benefits package, including: • Medical Insurance, • Dental Insurance, • Vision Insurance, • Supplemental Insurance Options, • 401(k) Plan with Employer Match, • Paid Sick Leave, • Paid Time Off (PTO), • Employee Assistance Program (EAP) Job Type: Full-time Benefits: • Employee discount Work Location: In person

Job DescriptionOvernight Baker Reports To: Bakery ManagerSchedule: Full-Time, Overnight Shift (12:00 AM – 8:00 AM)Compensation: $22–$25 per hour, based on experience Employment Type: Full-Time / ExemptLocation: Olive & Finch Bakeshop / Commissary Kitchen About Olive & Finch Collective Olive & Finch Collective is a Denver-based hospitality group committed to fresh, chef-driven meals, exceptional guest experiences, and a people-first culture. Since opening in 2013, our growing portfolio now includes restaurants, neighborhood cafés, a full-service bakeshop, a robust catering and events division, retail and grab-and-go operations, and multiple locations at Denver International Airport. At Olive & Finch, we believe in inclusive leadership, sustainable growth, and nourishing both our guests and our teams. Overview The Overnight Baker plays a vital role in bringing the Olive & Finch experience to life each morning. Working overnight in our production bakery, this team member prepares pastries, baked goods, and other scratch-made items that are distributed daily to our cafés and wholesale partners. The ideal candidate is detail-oriented, dependable, and passionate about high-quality baking. Responsibilities • Prepare, mix, scoop, proof, and bake a variety of pastries, croissants, muffins, cookies, and other baked goods according to Olive & Finch recipes and standards., • Follow daily production sheets to ensure accurate quantities for all café and wholesale orders., • Properly label, cool, and store baked items for next-day delivery and service., • Maintain cleanliness and organization of the bakery workspace, including ovens, mixers, and prep areas., • Monitor product quality and consistency; notify management of any ingredient or equipment issues., • Adhere to food safety and sanitation standards at all times., • Assist with prep work for upcoming shifts (mixing batters, scaling ingredients, etc.)., • Support the pastry team as needed to meet daily and seasonal demands. Requirements • 1–2 years of professional baking or pastry experience preferred (commissary or production bakery experience a plus)., • Strong attention to detail, consistency, and organization., • Ability to work independently in an overnight setting., • Comfortable working in a fast-paced environment and meeting production timelines., • Ability to lift up to 50 lbs and stand for extended periods., • ServSafe or food handler certification preferred.

Job Description Gana-A'Yoo Services Corporation, GSC, is renowned for excellence in delivery, performance and customer satisfaction with a focus on Food Service, Janitorial Services and Administrative Services. GSC supports the National Science Foundation managed United States Antarctic Program as part of the Antarctic Support Contract (ASC) and we are currently seeking a McMurdo Station Sous Chef. As a Sous Chef your job responsibilities include- Supervise, train and work with Production Cooks to produce high quality, large volume meals including breakfast, lunch, and dinner, desserts, breads, and pastries; maintain clean and sanitary work areas, equipment and tools in a professional manner; assist Food Service Supervisor (FSS) and others as necessary. TITLE: Sous Chef SEASON: Austral Summer (Summer 2026-2027) LOCATION: McMurdo Station, Antarctica SECTOR/DEPT: Gana-A'Yoo Services Corporation (GSC) Antarctica SALARY: $905 - $1,029 per week ESSENTIAL DUTIES AND RESPONSIBILITIES: • Responsible for preparation of all items on a 35-day menu cycle, (or variations thereof), holiday menu items and food required for special occasions., • Communicates and coordinate with other Sous Chefs and/or Food Service Coordinator daily for utilization of leftovers, production information and timely usage of fresh produce., • Responsible for tasting, flavor adjustments and presentation of foods, • Educates staff on and monitor proper cooking techniques and holding temperatures of food., • Confers with Food Service Coordinator daily on production schedule and weekly during menu planning meetings, • Conducts daily production meetings with Production Cook to give an overview of the day's menu and assign tasks for production and service., • Responsible for coordinating, monitoring and expediting batch cooking methods before and during services, • Produces baked items as scheduled., • Supports deli operations, and flight meals; and provide baked items for specialty functions., • Educated on and monitors proper baking techniques, presentation of products and appropriate oven temperatures., • Anticipates need for and oversee preparation of alternate menu items if the population's consumption exceeds production of a primary menu item., • Able to cook in a setting that is open/displayed to the customers, • Able to follow standardized recipes, as well as develop high-volume recipes as needed., • Agrees with and adheres to the Standard Operating Procedures and tasking responsibilities of the food services department., • Displays strong leadership, communication and organizational skills in a supervisory capacity; must be self-motivated and have the ability to motivate others in challenging and atypical working environments., • Able to develop a cohesive team unit from a diverse population, • Able to maintain flexibility and a positive attitude in a dynamic, fast-paced environment, • Coordinates with Food Service Coordinator on proper thawing procedures: selected products, quantities, and timing, • Responsible for all aspects of safety and sanitation in the kitchen, including proper instruction and monitoring of equipment usage and safety procedures, timely cleaning of all equipment and proper organization of dry storage and refrigerated areas., • Responsible for proper labeling and dating of food, and efficient utilization of leftovers, • Places weekly food order with Food Service Coordinator for menu items produced on that shift; place specialty bread orders with Baker in a timely manner., • Records quantities of all food items prepared, served and discarded as required by the Food Service Coordinator, in accordance with approved waste management guidelines., • Honors requests for late arrivals via plated food held in warmers or by keeping the service line open., • Coordinates with Stewards to ensure timely transfer and scraping of dirty pots to pot-washing area., • Performs duties in support of Operations Division metrics. Train and orient subordinate employees on performance, documentation and activities that effect the achievement Operations Division metrics., • Performs duties in support of Operations Division metrics. Train and orient subordinate employees on performance, documentation and activities that effect the achievement Operations Division metrics., • Adequately and honestly track all date related to metrics., • Supports the achievement of ASC metrics, whether metrics can be directly or indirectly, effected by this position's activities., • Complies with all ASC Environmental Health & Safety, and Quality Assurance, requirements and goals. Provide documentation to these divisions as necessary to ensure adequate and legal documentation., • Provides direct support, using staff resources if necessary, to the achievement of all metrics related to ASC, • Responsible for implementing and maintaining a safe workplace program and ensuring that safety is the highest priority in the workplace., • Able to stand up to 12 hours, • Able to lift up to the safety regulation minimum from the floor to a table or cart in a safe manner, • Performs other duties as required Physical Qualifications: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential function of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to move around the facility 75% or more of the time. The employee is occasionally required to remain in a stationary position for at least 50% of the time. The employee frequently is required to maneuver self to be able to reach product and/or materials needed for task. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, occasionally lift and/or move up to 50 pounds. The employee is on occasion required to determine quality of flavor, appearance, and texture of product. The employee must be able to perceive oral and written instructions in the form of text, writing, graphs, charts, and/or video, and other forms of communication. Must have capacity for exposure to long hours, days, and weeks away from home. EDUCATION: • High School education or GED., • Graduate of a culinary arts or apprenticeship program to provide production of broad range menus required., • Three years additional supervisory experience in a high volume food service capacity accepted in lieu of a degree. CERTIFICATIONS AND/OR LICENSING REQUIREMENTS: • Current ServSafe Food Handler certificate must be obtained prior to deployment to Antarctica., • Valid driver's license, • Valid U.S. Passport EXPERIENCE: • Minimum of two years Sous Chef/food service management experience, • Previous experience with Food Services in Antarctica may be accepted in lieu of minimum experience. OTHER: • US citizenship or permanent residency required. Gana-A'Yoo, Limited (GYL), an Alaska Native Corporation, offers services with ongoing contracts in many facility types, such as, military training facilities, emergency management centers and temporary field sites. GYL in partnership with ESS Support Services, a Division of Compass Group, will provide operational management support. ESS Support Services is the market leader in providing remote camp and catering services to clients, wherever their location, no matter how extreme the environment may be. Services extend across North America and include such diverse facilities as drilling, mining, construction, pipeline and logging camps, offshore, governmental agencies and others. Payroll and benefits are supported by Compass Group. We are committed to ensuring that our online application process provides an equal employment opportunity to all job seekers. If you require assistance in the application process, please contact us at: GYLOpportunities@usap.gov We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability, veteran status, or any other protected status. EEO is the Law poster.

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

Job Description NOTE: we are pausing applications for this role as we have hired! You're still welcome to submit your resume and we will keep it on file should anything change. Are you a chef who loves variety, thrives in fast-paced kitchens, and enjoys seeing your work come to life at events? Footers Catering is hiring Catering Chefs to help power our production kitchen and execute exceptional experiences across Colorado. This role blends innovation, teamwork, and hands-on execution from daily production to the excitement of live events. If you passionate about food, growth, and working with a supportive team, we'd love to meet you. Benefits Hourly Base Salary Based on Experience Paid Time Off (PTO) Flexible Schedule Health Insurance Hands on Training Career Growth Opportunities Shift Meals Responsibilities • Prepare and cook menu items in the production kitchen following established recipes and quality standards, • Execute event menus with consistency, accuracy, and attention to detail, • Maintain high standards for food quality, presentation, portioning, and plating, • Work closely with the culinary team to ensure smooth production and successful event execution, • Keep a clean, organized, and efficient workstation throughout each shift, • Contribute ideas for seasonal dishes and assist with menu development and testing Requirements • 1+ year of culinary or kitchen experience (catering or high volume kitchens preferred), • Strong organization, time management, and attention to detail, • Ability to work in both production kitchen and live event environments, • Reliable transportation and valid drivers license for travel to off site events, • Positive, team oriented attitude with a collaborative mindset, • Interest in developing culinary skills and growing into leadership over time

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

Job Description 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 (Field Camp) you are responsible for producing high quality meals, in accordance with fluctuating population; maintain clean and sanitary work areas, equipment and tools in a professional manner; assist others as necessary. Possibility of being only cook at field camp with limited cooking facilities. POSITION: Sous Chef Field Camp SEASON: Austral Summer (Summer 2026-2027) LOCATION: McMurdo Station, Antarctica Field Camp SECTOR/DEPT: Gana-A'Yoo Services Corporation (GSC) Antarctica SALARY: $905 - $1,008 per week ESSENTIAL DUTIES AND RESPONSIBILITIES: • Displays strong leadership, communication and organizational skills; 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., • Ability to adapt to difficult situations and limited resources during camp set up and take down., • Accommodate extended working hours during these time periods., • Monitor water level in kitchen. Assist in facilitation of keeping snow continually supplied to snow melter or stock pot for water production., • Monitor condition and stock of food at outside food storage locations, shovel excess snow, as needed., • Coordinate with Food Service Supervisor (if present) on weekly food-pulls from cargo line and freezer cave., • Responsible for proper documentation of food temperature logs, production records, and any other documentation required in regards to food safety and sanitation., • Monitor and provide snack items for warming huts., • Monitor access to freezer cave and assist in keeping doors free of snow., • Creatively utilize leftovers and use fresh produce before it spoils., • Properly seal and transport kitchen waste to waste line. Assist in monitoring waste area in galley., • Responsible for tasting, flavor adjustments and presentation of foods., • Monitors proper cooking techniques and holding temperatures of food and proper labeling and dating of food., • Prepare alternate menu items if the population's consumption exceeds production of a primary menu item. Honors requests for late arrivals via plated food held in warmers or by keeping the service line open., • Prepare weekly menu and confirm availability of ingredients. Keep track of inventory and inform Food Service Supervisor or Camp Supervisor of low supply, maintaining awareness of length of time field camp remains open. Able to follow standardized recipes, as well as develop high-volume recipes as needed., • 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., • Ensure camp personnel and scientists are sufficiently instructed on cleaning duties and adequately supplied with cleaning items., • Able to lift up to the safety regulation minimum from the floor to a table or cart in a safe manner., • Able to stand up to 12 hours., • Responsible for implementing and maintaining a safe workplace program and ensuring that safety is the highest priority in the workplace., • Responsible for safety reporting for all employees. This includes soreness, injuries, and near misses, • Performs other duties as required. EDUCATION: • High School education or GED., • Graduate of a culinary arts or apprenticeship program to provide production of broad range menus required., • Five years additional supervisory experience in a high volume food service capacity accepted in lieu of a degree. CERTIFICATIONS AND/OR LICENSING REQUIREMENTS: • ServSafe Food Handler certificate must be obtained prior to deployment to Antarctica., • Valid driver's license, • Valid U.S. Passport EXPERIENCE: • Minimum of five years cooking experience in high volume facilities if field camp has only one culinary team member., • Minimum of three years cooking experience in high volume facilities if working under a Food Service Supervisor., • 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 supp ort. ESS Support Services is the market leader in providing remote camp and catering services to clients, wherever their location, no matter how extreme the environment may be. Services extend across North America and include such diverse facilities as drilling, mining, construction, pipeline and logging camps, offshore, governmental agencies and others. Payroll and benefits are supported by Compass Group. We are committed to ensuring that our online application process provides an equal employment opportunity to all job seekers. If you require assistance in the application process, please contact us at: GYLOpportunities@usap.gov We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability, veteran status, or any other protected status. EEO is the Law poster.

Job Description Company Overview Four Corners is a leading, Chicago-based hospitality group that owns and operates unique establishments, each thoughtfully created to offer an exceptional social experience, creative menus, and superior service. We started with a neighborhood bar in 2001 and have since grown to 10+ venues across Chicago and are now growing nationally. We opened Federales in Denver in 2021 and it has been a very popular and successful venue in the RiNo neighborhood. Guests can enjoy a variety of wood-fired grilled meats that serve as the centerpiece of the lively take on a Mexican watering hole. The concept transforms from day-to-night with a fiesta vibe and an authentic drink menu complete with house-made margaritas. Salary Range: $70,000 - $75,000 + Bonus Potential & Benefits Benefits & Incentives • Authentic, inclusive, fun company culture, • Generous paid time off policy, • 50% discount on food + beverage at all 4C locations, • Competitive pay + bonus potential, • 401K + company match, • Development opportunities – 4C is growing!, • Medical & supplemental insurance, • Employee events and volunteer opportunities, • And more! Job Summary Our restaurant is searching for a creative and motivated Executive Sous Chef to expand their culinary skills and grow with us. In this position, you will act as the second in command in our kitchen to the Executive Chef. Our ideal candidate is a reliable and creative professional who will elevate and control food and labor cost, food preparation, menu development, and pricing and development of the culinary team. This person will be reporting to the Executive Chef. Responsibilities: • Successful culinary production operation under the direction of the Executive Chef, • Opportunity to serve as the kitchen head for culinary operations in the absences of Executive Chef, • Staying up to date on dining trends and new techniques, • Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards, • Manage areas of profit, stock, waste control, and training within the kitchen, • Assist with onboarding of BOH employees, • The ability to work in a fast-paced, high energy and demanding environment while maintaining the highest standard of professionalism, • Ensures compliance with food handling and sanitation standards, • Understand and manage local and government regulated food safety, risk prevention, fire prevention, hygiene practices, and emergency procedures to ensure the safety of all staff and guests, • A flexible schedule with the ability to work day, evening and weekend hours as business needs require Qualifications: • At least 3+ years of Food and Beverage (F&B) industry and culinary experience in a similar role, • Strong knowledge of cooking methods, kitchen equipment, and best practices, • An effective communicator with a positive attitude and a team player mentality, • Commitment to quality, accuracy, timeliness, and results, • Advanced troubleshooting, problem-solving, prioritizing, and multi-tasking skills, • Excellent knowledge of BOH systems, ordering, and inventory Four Corners is an Equal Opportunity Employer. Powered by JazzHR zZ0M9CU0Kl

Job DescriptionDescription: Working directly under the Executive Chef, the Sous Chef is responsible for planning and directing food preparation in the kitchen. He/she supervises other kitchen staff, keeps abreast of any problems that arise in the kitchen and seizes control of a situation at a moment’s notice. The Sous Chef makes sure that food quality and presentation are of the highest standards from kitchen to the table. Responsibilities: • Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience, • Work with the executive chef to produce diversified menu items in accordance with the restaurant’s policy and vision, • Monitor the hygiene and food safety standards of all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen, • Handle volume and stress with poise and finesse, • Organize and manage the expo process in the kitchen, • Uphold the standard of high-quality food above all else, • Understand that simple, rustic, authentic food takes as much – if not more – talent as dainty colors pooled in the middle of a big plate Skills: • Share the passion for food, wine and the guest experience, • Ability to maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours, • Excellent time manageability skills, • Active listening and learning skills, • Ability to teach techniques and strategies to those under you, • Basic computer skills for menu building Working Conditions • Be able to withstand the pressure and strain of working in close quarters, • Hours may vary if Chef must fill in for his/her colleagues or if emergencies arise, • Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion, • Work with hot, cold, and hazardous equipment Education/Experience: • 1-3 years of high volume kitchen experience, • Culinary degree preferredRequirements:

Job DescriptionEvening Baker Reports To: Bakery Manager Schedule: Full-Time, Evening Shift (4:00 PM – 12:00 AM) Compensation: $22–$25 per hour, based on experience Employment Type: Full-Time / Exempt Location: Olive & Finch Bakeshop / Commissary Kitchen About Olive & Finch Collective Olive & Finch Collective is a Denver-based hospitality group committed to fresh, chef-driven meals, exceptional guest experiences, and a people-first culture. Since opening in 2013, our growing portfolio now includes restaurants, neighborhood cafés, a full-service bakeshop, a robust catering and events division, retail and grab-and-go operations, and multiple locations at Denver International Airport. At Olive & Finch, we believe in inclusive leadership, sustainable growth, and nourishing both our guests and our teams. Overview The Evening Baker plays a vital role in bringing the Olive & Finch experience to life each morning. Working at night in our production bakery, this team member prepares pastries, baked goods, and other scratch-made items that are distributed daily to our cafés and wholesale partners. The ideal candidate is detail-oriented, dependable, and passionate about high-quality baking. Responsibilities • Prepare, mix, scoop, proof, and bake a variety of pastries, croissants, muffins, cookies, and other baked goods according to Olive & Finch recipes and standards., • Follow daily production sheets to ensure accurate quantities for all café and wholesale orders., • Properly label, cool, and store baked items for next-day delivery and service., • Maintain cleanliness and organization of the bakery workspace, including ovens, mixers, and prep areas., • Monitor product quality and consistency; notify management of any ingredient or equipment issues., • Adhere to food safety and sanitation standards at all times., • Assist with prep work for upcoming shifts (mixing batters, scaling ingredients, etc.)., • Support the pastry team as needed to meet daily and seasonal demands. Requirements • 1–2 years of professional baking or pastry experience preferred (commissary or production bakery experience a plus)., • Strong attention to detail, consistency, and organization., • Ability to work independently in an overnight setting., • Comfortable working in a fast-paced environment and meeting production timelines., • Ability to lift up to 50 lbs and stand for extended periods., • ServSafe or food handler certification preferred.

Job DescriptionBenefits: • 401(k), • Company parties, • Competitive salary, • Employee discounts, • Flexible schedule, • Free food & snacks, • Opportunity for advancement, • Paid time off Benefits • Flexible Scheduling, • Competitive Compensation, • Career Advancement Opportunities, • Paid time off, • 401k via payroll deduction, • Paid Sick Leave via Colorado Regulations Job Summary We are seeking a Line Cook to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications: • Previous experience in a similar role is preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 poundsJob Posting End Date: July 31st, 2026

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

Job Description Butler Hospitality operates the Food and Beverage Departments within our partner hotels throughout the USA, Great locations and conveniently located! We are looking for talented Sous Chef to join our growing teams! WHY BUTLER! • Competitive Salary!, • Health, Dental benefits, Vision and a 401k plan match, • Flexible Scheduling, • Provided breakfast, lunch, and dinner shift meals, • Culinary uniforms, • Growth and development opportunities. RUN THE SHOW: • Give restaurant daily recap to the corporate chef about operations, • Ensure that inventory is properly stored, and the product is rotated, • Cross-train all staff to clean, organized their station, and taste their dishes, • Maintain the food standards and execute them consistently with the culinary team IDEAL CANDIDATE • 2-3 years of Food & Beverage experience preferred, • A well-groomed appearance., • Worked in a fast-paced, busy environment with minimal supervision ABOUT BUTLER Butler Hospitality was founded in 2017 to modernize the hospitality industry. The Company uses a hub and spoke model to acquire and monetize rooms through our digital platform. Butler delivers high quality food and services to hotel guests agnostic of brand, management company or ownership groups. Butler is VC-backed with $50 million+ of funding. The Company is growing rapidly and quickly expanding its footprint across the nation. The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or physical requirements. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Powered by JazzHR NpSpt2fMHR

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

Job DescriptionDescription: Working directly under the Executive Chef, the Sous Chef is responsible for planning and directing food preparation in the kitchen. He/she supervises other kitchen staff, keeps abreast of any problems that arise in the kitchen and seizes control of a situation at a moment’s notice. The Sous Chef makes sure that food quality and presentation are of the highest standards from kitchen to the table. Responsibilities: • Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience, • Work with the executive chef to produce diversified menu items in accordance with the restaurant’s policy and vision, • Monitor the hygiene and food safety standards of all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen, • Handle volume and stress with poise and finesse, • Organize and manage the expo process in the kitchen, • Uphold the standard of high-quality food above all else, • Understand that simple, rustic, authentic food takes as much – if not more – talent as dainty colors pooled in the middle of a big plate Skills: • Share the passion for food, wine and the guest experience, • Ability to maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours, • Excellent time manageability skills, • Active listening and learning skills, • Ability to teach techniques and strategies to those under you, • Basic computer skills for menu building Working Conditions • Be able to withstand the pressure and strain of working in close quarters, • Hours may vary if Chef must fill in for his/her colleagues or if emergencies arise, • Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion, • Work with hot, cold, and hazardous equipment Education/Experience: • 1-3 years of high volume kitchen experience, • Culinary degree preferredRequirements:

Job DescriptionDescription: Cherry Hills Village, CO Department: Culinary Reports to: Executive Chef Salary: $65,000 – $75,000 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 seeking an experienced Sous Chef to join our culinary leadership team. This role is ideal for a strong kitchen leader who takes pride in their craft, thrives in a fast-paced environment, and is passionate about developing others while maintaining high culinary standards. This position serves as the first assistant to the Executive Chef and Executive Sous Chef and plays a key role in overseeing daily kitchen operations across all dining outlets, banquets, and special events. During our clubhouse renovation, this role will help lead operations out of a mobile kitchen trailer, requiring flexibility, adaptability, and a strong, team-first approach in a dynamic environment. This role is intended to support long-term kitchen leadership, with potential for continued year-round employment based on business needs and performance. What You’ll Be Doing • Supervise and support kitchen staff by assisting with hiring, training, scheduling, coaching, and performance management, • Lead daily food production across all outlets and events, ensuring quality, consistency, and timely execution, • Work alongside the culinary team during service to support operations and maintain standards, • Enforce and maintain strict sanitation, cleanliness, and food safety standards, • Ensure all recipes, portions, and presentation standards are consistently followed, • Monitor kitchen performance and identify opportunities to improve efficiency, productivity, and workflow, • Assist with inventory, purchasing, and cost control to support financial goals and minimize waste, • Collaborate with front-of-house leadership to ensure a seamless and high-quality member experience, • Maintain kitchen equipment and ensure proper use, care, and ongoing maintenance, • Support menu execution and continuous improvement of food quality and consistency Requirements: Schedule Expectations This position is expected to work approximately 50 hours per week based on business needs. Evenings, weekends, and holidays are required. What We’re Looking For • Minimum of 3 years of line cook experience, with leadership or supervisory experience preferred, • Strong leadership skills with the ability to motivate, coach, and develop a team, • Comprehensive understanding of food quality, presentation, consistency, and sanitation standards, • Knowledge of food cost management, purchasing, inventory, and labor management, • Ability to problem solve, make decisions, and operate effectively in a fast-paced environment, • Strong understanding of kitchen operations, cooking techniques, and equipment use, • Ability to expedite service and step into any role in the kitchen as needed Glenmoor Country Club operates in a non-tipping environment. Team members are compensated through hourly wages rather than gratuities. Physical Requirements • Ability to stand for extended periods of time, • Ability to lift and carry up to 40–50 lbs, • Ability to work in a hot, fast-paced kitchen environment, • Work in one of Denver’s most beautiful private club settings while building your culinary leadership career alongside a great team. Apply today and join the Glenmoor 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 Description Position Title: Executive Chef Pay Grade: 11 Reports To: Salary: $83,000-$85,000 Other Forms of Compensation: A family of companies and experiences As the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our great results. If you’ve been hungry and away from home, chances are you’ve tasted Compass Group’s delicious food and experienced our outstanding service. We have over 284,000 US associates who work in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and more in all 50 states. Our reach is constantly expanding to shape the industry and create new opportunities for innovation. Join the Compass family today! great people. great services. great results. Each and every individual plays a key role in the growth and legacy of our company. We know the next big idea can come from anyone. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email MyReferral@compass-usa.com. Job Summary Job Summary: This is a Great Opportunity to join a great company. We are seeking a growth-minded Executive Chef to join our team! In this role, you will be responsible for the success of both the culinary and food service operations. Key Responsibilities: • Full culinary management of food service operation to include inventory, ordering, and receiving, • Knowledge of P&L accountability and contract-managed service experience is desirable, • Proficient in menu development, cost controls, purchasing, and inventory with a focus on sourcing and utilizing local food products, • Possesses a passion for sustainability Preferred Qualifications: • Must have a working knowledge of HACCP, • Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control, • Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Experience with exposition cooking needed, • Knowledge of P&L accountability and contract-managed service experience is desirable, • ServSafe certified is a plus Apply to Compass Group today! Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Compass Corporate maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Corporate are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyCorpAndFoodbuy.pdf Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Req ID: 1536595 Eurest JoEtta Barnes [[req_classification]]

Job DescriptionDescription: Working directly under the Executive Chef, the Sous Chef is responsible for planning and directing food preparation in the kitchen. He/she supervises other kitchen staff, keeps abreast of any problems that arise in the kitchen and seizes control of a situation at a moment’s notice. The Sous Chef makes sure that food quality and presentation are of the highest standards from kitchen to the table. Responsibilities: • Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience, • Work with the executive chef to produce diversified menu items in accordance with the restaurant’s policy and vision, • Monitor the hygiene and food safety standards of all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen, • Handle volume and stress with poise and finesse, • Organize and manage the expo process in the kitchen, • Uphold the standard of high-quality food above all else, • Understand that simple, rustic, authentic food takes as much – if not more – talent as dainty colors pooled in the middle of a big plate Skills: • Share the passion for food, wine and the guest experience, • Ability to maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours, • Excellent time manageability skills, • Active listening and learning skills, • Ability to teach techniques and strategies to those under you, • Basic computer skills for menu building Working Conditions • Be able to withstand the pressure and strain of working in close quarters, • Hours may vary if Chef must fill in for his/her colleagues or if emergencies arise, • Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion, • Work with hot, cold, and hazardous equipment Education/Experience: • 1-3 years of high volume kitchen experience, • Culinary degree preferredRequirements:

Job DescriptionDescription: Hiring Range: $20.75 - $22.31 hourly - Based on Qualifications and Experience. Note: Any openings at our 48th Avenue Shelter are temporary and expected to end 12/31/2026 BENEFITS AND PERKS: • Comprehensive health plans include medical, dental and vision benefits., • Generous vacation, sick time, and holiday pay, plus paid birthday off and ‘refreshment’ day., • Tuition reimbursement and child adoption benefits., • Employer paid term life insurance, long-term disability, AD&D., • Health savings account with generous employer contribution., • Flexible spending accounts., • Paid parental and bereavement leave., • 401(k) with up to 5% company match., • Please access our highlights of the benefits package we offer here: Denver Rescue Mission Benefits Guide POSITION SUMMARY The Chef may be either a full-time or part-time (less than 30 hours per week) position. The Chef reports to the Denver Food Services leadership team (i.e. Supervisor, Manager or Director) as assigned and is responsible for all kitchen operations, activities, and volunteer services. Each shift will be staffed with a Chef who will focus on food production as well as focus on the volunteer experience through engagement and mobilization. Each facility offers buffet style, serving individuals who are utilizing services in each specific location. During the course of a shift, all Chefs will work as a team and lend assistance to one another as needed. All Chefs will be required to fulfill the respective areas of focus based upon the needs of each shift. RESPONSIBILITIES Kitchen Operations • Plans and executes daily menu in coordination with other Chefs, Denver Food Services leadership positions and the Food Distribution Coordinator using donated food from the Ministry Outreach Center while maintaining high quality balanced meals., • Organizes and monitors buffet style meal service., • Oversees the preparation of meals by preparing a food prep list that can be executed by all kitchen help including volunteers and program participants., • Creates a professional, respectful and teamwork driven environment where team members and volunteers work together in unison, • Records number of meals served by scanning every meal into Denver Rescue Mission’s database. Review meal totals at the end of every shift to ensure accuracy and reports any issues to the Denver Food Services leader., • Trains program participants in appropriate food handling, preparation, and cooking practices. These practices include but are not limited to: appropriate personal hygiene, food preparation, and maintaining proper working relations with all kitchen help., • Supervises program participants who are assigned to the kitchen as part of their Work Readiness ensuring they are performing tasks as determined by the Chef on duty. Volunteer Services • Works in cooperation with the Volunteer Services department to host and mobilize volunteers from the community who are onsite for kitchen prep and meal service shifts each day, resulting in an excellent volunteer experience., • Anticipates and prepares for the volunteers before each volunteer shift by providing a written list of tasks related to meal planning and oversees the tasks performed by volunteers., • Provides welcome and orientation for the volunteers at the beginning of each volunteer shift., • Continuously mobilizes volunteers during their entire shift so that volunteers are engaged and productive., • Thanks, debriefs, and dismisses volunteers at the end of each volunteer shift. Inventory Management • Maintains and rotates food storage areas in a manner that is organized, maintains pars and keeps areas free of clutter., • Accurately records donations that stay at the kitchen facility for use in meal production, which includes weighing all donated items and recording on provided sheets., • Sends all excess food donations to Denver Rescue Mission’s warehouse daily per health department standards., • Serves food during designated mealtimes at the buffet area only. Food Safety • Follows practices of personal hygiene, food handling practices, and proper cleaning and sanitizing methods., • Daily maintains Denver Rescue Mission’s food safety policies, procedures, and required department logs., • Maintains proper food rotation and discards any unusable or unwholesome items immediately., • Ensures all cleaning schedules are kept updated on a daily basis. Additional Responsibilities • Standard uniform is a chef coat, long pants, and appropriate non-slip shoes., • As assigned, participates in weekly staff meetings and other staff related activities., • Follows all accepted and normal staff practices regarding sicknesses, reports, job-related problems, and supervision., • Participates in continuous improvement projects and trainings, utilizing Agile and Lean Methodologies and promoting departmental values., • Displays characteristics “humble, hungry and smart” as portrayed in Patrick Lencioni’s book, The Ideal Team Player., • Is willing to engage in projects to promote a culture of continuous improvement.Requirements: MINIMUM QUALIFICATIONS • Previous cooking and commercial kitchen experience required., • Must be able to lift and move at least 50 pounds., • Knowledge in food industry procedures and sanitation codes related to buffet type services., • Ability to cook in large and small quantities., • Possess an understanding of hospitality related to food services in front and back of house., • Solid Christian ethic with ability to work with people of diverse cultural, educational, and religious backgrounds., • ServSafe® certified or ability to fulfill certification within 90 days of hire., • Ability to obtain and maintain CPR certification within 90 days of hire date., • Willingness to work nights, weekends and holidays as assigned., • Must be a Christian holding to the beliefs set forth in the Statement of Faith, expressed by a personal testimony and Christian conduct. NOTE: A limited amount of work-related travel may be required. Denver Rescue Mission is both an equal opportunity employer and a distinctly faith-based Christian organization. Denver Rescue Mission complies with applicable federal, state, and local employment laws, and strictly prohibits and does not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, national original or ancestry, ethnicity, sex, sexual orientation, gender identity, age, disability, citizenship, parental status, marital status, political ideology, or current or prospective service in the uniformed services. This policy applies to all terms, conditions, and privileges of employment including recruitment, employment, training, and promotion opportunities. Based upon Title VII of the Civil Rights Act of 1964, the Colorado Anti-Discrimination Act, and the U.S. Constitution, Denver Rescue Mission has the right to, and does, hire only candidates who agree with our Statement of Faith and align with our Christian mission.

Job Description Position: Executive Sous Chef, Modern Steakhouse Compensation: $80,000–$95,000 base salary Schedule: Full-time | Service-driven schedule Benefits: Competitive benefits package including health coverage, paid time off, and dining discounts We are conducting a confidential search for a driven and experienced Executive Sous Chef to support the culinary leadership of a high-performing, chef-driven restaurant group. This role serves as a key partner to the Executive Chef, helping to oversee daily kitchen operations, develop team members, and ensure consistent execution of a quality-focused menu. The Executive Sous Chef will play a critical role in maintaining operational standards while contributing to a culture rooted in hospitality, collaboration, and continuous improvement. The ideal candidate is a hands-on leader who thrives in a fast-paced environment and is passionate about delivering exceptional food and guest experiences. What you bring to the table: • Strong ability to lead and support daily kitchen operations in a high-volume, quality-driven environment, • Experience supervising and developing culinary teams, fostering accountability and growth, • Hands-on approach to food execution, ensuring consistency in preparation, presentation, and portioning, • Ability to uphold and enforce high standards of cleanliness, sanitation, and organization, • Experience monitoring food costs, labor, and operational efficiency, • Comfort reviewing performance data and identifying opportunities for improvement, • Strong communication skills with the ability to collaborate across kitchen and front-of-house teams, • Ability to maintain a positive, productive kitchen culture in a fast-paced setting Why you’ll love working here: • Opportunity to grow within a dynamic, chef-driven restaurant group, • Exposure to diverse culinary influences and evolving menus, • Collaborative culture that values passion, creativity, and team development, • Strong leadership support with opportunities for advancement, • Competitive compensation and benefits package Required Work Experience: • 5+ years of experience as an Executive Sous Chef or similar senior culinary leadership role, • Proven track record of leading kitchen teams and managing food production, • Experience in high-volume or chef-driven restaurant environments, • Strong understanding of kitchen operations, cost controls, and team development Preferred Work Experience: • Experience within multi-unit or growth-oriented restaurant groups, • Exposure to diverse cuisines or globally influenced menus, • Experience supporting financial performance, including labor and food cost management Personal Qualities: • Passionate and energetic culinary leader, • Team-oriented with a strong sense of accountability and ownership, • Detail-driven with high standards for quality and execution, • Adaptable and solutions-focused in a fast-paced environment, • Motivated to grow and develop within a collaborative organization

Job Description We’re more than just a team – we’re a community dedicated to making a difference every day. At Olympia Hospitality, we create a fun, supportive environment where growth never stops, and success is celebrated together. Guided by our values of continuous improvement, accountability, concern for others, and trust, we foster a culture of collaboration and integrity. If you’re passionate, driven, and ready to thrive, we’d love to have you on our team. Apply today and build a career that inspires you! The Executive Chef oversees the safe and efficient operation for the culinary and kitchen operations in accordance with company standards. He/She establishes and maintains standard operating procedures, kitchen systems including preparation logs, inventories, product usage and PMIX reporting. Join a Team that Puts Your Well-Being First! At Olympia Hospitality, we believe in supporting our employees both in and out of the workplace. When you join us, you’re not just getting a job – you’re joining a family-first organization that cares about your health and wellness, your future, and your overall satisfaction. Here’s how we show our commitment: • Health Coverage That Works for You: We contribute up to 80% toward individual health plans and offer affordable dental and vision insurance. Plus, with FSA and HSA options, you can plan for your healthcare costs your way., • Secure Your Future: With our 401K plan and discretionary yearly match, you can build the financial future you deserve., • Peace of Mind: We provide paid group term life insurance for select positions, 50% shared cost short-term disability, and you have the option to purchase additional employee paid life insurance., • Time for You: Enjoy our robust PTO plan and 7 paid holidays to maintain work-life balance. Need quick access to your paycheck? Our earned wage access program has you covered!, • Additional Support: From our Employee Assistance Program (EAP) to a sober support network, and our commitment to being a recovery-friendly workplace, we're here to help you thrive personally and professionally., • Perks: Love to travel? Enjoy exclusive hotel travel discounts as a member of our team. Additional benefits may be available based on property specific locations! We’re more than just a business—we’re a values-driven organization that believes in creating an environment where every team member can thrive. Our core values guide everything we do, from how we interact with each other to how we serve our guests and community. Join us at Olympia Hospitality and take the next step toward a fulfilling, balanced, and supported career. Apply today! Core Skills • Leadership – ability to effectively motivate, mentor, coach & counsel others to perform well (including appropriate documentation), • Customer Service – deliver hospitable service that is attentive, friendly, efficient, and courteous; demonstrate patience, tact, and diplomacy, • People Skills – ability to collaborate, create rapport, and work effectively with others; earn and maintain trust and respect, • Communication Skills – ability to effectively listen & communicate professionally, both verbally and in writing, • Problem-Solving & Analytical Skills – ability to identify the issue, collect and analyze information to understand the problem and effectively resolve. Identify, recommend, and implement best practices, • Judgment & Discretion – appropriately handle confidential and sensitive information, • Organizational & Time Management Skills – ability to appropriately schedule time to meet job demands, multi-task, prioritize, follow through, and work efficiently with limited supervision, • Aptitude & Adaptability – ability to learn quickly and adapt to changing priorities and business needs, • Composure – ability to maintain composure and work under pressure, managing stress to meet business demands. (Calmly handle all customer and employee interactions & issues), • Attention to Detail – ability to follow instructions and achieve thoroughness and accuracy when accomplishing tasks, • Computer skills/ Technical Aptitude – proficiency in computer technology, i.e., e-mail, MS Word, Excel, & other hotel related systems. Utilize technology to enhance organizational efficiency, • Training – ability to share knowledge and act as a resource in teaching others to perform tasks efficiently and safely Technical Skills: • Must have strong Culinary/cooking skills - skilled in different styles of cooking, • Food cost analysis, i.e., knowledge of food ordering, inventories, labor control, • Thorough knowledge and understanding of kitchen equipment use and operation, • Knife skills, grill, broiler, sauté and Expediter skills; garde manger experience, • Financial understanding of food costs and minimizing waste in the kitchen Experience / Education: Minimum 2 years’ of high volume kitchen management; catering/banquet experience, management or previous supervisory experience in food and beverage operations preferred; Culinary degree desirable or equivalent combination of education and work; previous experience with employee coaching and counselling as well as documentation; experience with establishing, documenting and enforcing food safety procedures and workplace safety procedures, as well as purchasing, receiving and inventory control. Serve Safe Certification and Allergy Awareness Training strongly preferred. Physical Demands • Work is performed in a hotel environment; This position is physically demanding as it requires extended periods of walking, standing, bending, and lifting to 50 pounds. Moderate computer keying using both hands and viewing material on a computer screen. Requires flexible working hours including nights and weekends; Extended workdays may be required to accomplish tasks and meet workload demands during peak periods. Reasonable accommodation may be made to eligible employees to perform the essential functions. The Olympia Companies is an equal opportunity employer and is committed to providing employment opportunities to qualified applicants without regard to such characteristics as race, color, religion, age, sex, sexual orientation, gender identity or expression, national origin, disability, genetic information, protected veteran status or any other factor protected by applicable law.

Job Description Position: Executive Chef Compensation: $120,000–$135,000 base salary + bonus potential Schedule: Full-time | Service-driven schedule Benefits: Comprehensive benefits package including health coverage, paid time off, and performance-based incentives Role Summary: We are conducting a search for a visionary and highly skilled Executive Chef to lead the culinary program for a modern, chef-driven restaurant within a growing hospitality group. This concept is rooted in ingredient-driven, contemporary American cuisine, drawing influence from global techniques and diverse cultural perspectives. The menu reflects a balance of precision and creativity—blending bold flavors, live-fire elements, and refined execution in a way that feels both elevated and approachable. As the senior culinary leader, this role is responsible for setting the tone of the kitchen—driving menu evolution, operational excellence, and team performance. The Executive Chef will act as a key partner to front-of-house leadership, ensuring a cohesive and dynamic guest experience. The ideal candidate brings a strong foundation in chef-driven environments, with the ability to balance innovation with restraint, honoring classic techniques while pushing the cuisine forward with intention. What you bring to the table: • Proven ability to lead high-performing kitchen teams in a quality-driven, high-volume environment, • Strong expertise in seasonal menu development, with a focus on ingredient integrity and thoughtful execution, • Experience working with live-fire cooking, raw preparations, and globally influenced techniques, • Ability to evolve menus while maintaining a clear and consistent culinary identity, • Hands-on leadership style with a commitment to consistency, presentation, and execution, • Strong financial acumen, including P&L oversight, budgeting, forecasting, and cost controls, • Experience managing inventory, purchasing, and vendor relationships with a focus on quality sourcing, • Ability to collaborate cross-functionally with front-of-house leadership to deliver a seamless guest experience, • Deep knowledge of food safety, sanitation, and operational best practices Why you’ll love working here: • Opportunity to lead within a modern, chef-driven concept rooted in creativity and culture, • Creative input on a menu that blends global influence with refined American technique, • Competitive compensation with performance-based bonus potential, • Support from an experienced and growth-oriented leadership team, • A culture that values craft, evolution, and thoughtful hospitality, • Platform to make a meaningful impact on both the culinary direction and guest experience Required Work Experience: • 5–10 years of experience in an Executive Chef or senior culinary leadership role, • Background in fine dining or elevated, chef-driven restaurant environments, • Proven track record of managing kitchen operations, team performance, and financial results, • Experience with menu development, cost controls, and high-level execution standards Preferred Work Experience: • Experience with live-fire cooking or open-fire techniques, • Exposure to globally influenced cuisine, including Asian, Latin, or European techniques, • Experience working within multi-unit or growth-oriented restaurant groups Personal Qualities: • Creative and disciplined, with a strong point of view on food, • Passionate about ingredient-driven cuisine and continuous evolution, • Collaborative leader who values team development and culture, • Detail-oriented with a commitment to excellence, • Adaptable, grounded, and energized by a dynamic environment

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

Job Description Perdida is Wash Park’s newest oasis where guests can experience the magic of the Mexican Coast in one of Denver’s historic, bustling neighborhoods. We are a fast-growing company, opening new locations and concepts each year which provides ample opportunity for growth. Now Hiring Restaurant Kitchen Manager In this role you will support the General Manager by leading the back of house / kitchen team. You will hire & train new team members and need leaders who will nurture and coach our kitchen and BOH team members to be all they can be. You will ensure quality and consistency of our recipes and flavor profiles and help lead kitchen operations, daily systems, food safety and sanitation, and support expo roles. Education and Experience requirements: • Restaurant Kitchen Manager - 2-4+ years (required), • ServSafe Manager Certification (required), • TIPs (Training Intervention Procedures) Alcohol Certification (preferred) Compensation: $70,000–$80,000 annually + quarterly performance bonuses Do you love leading in a fast-paced environment? Are you someone who thrives on accomplishing great things on a team? We are seeking an ambitious and determined Kitchen Manager / Chef to join a dynamic family who are passionate about our communities. We need leaders who will nurture and coach our team members to be all they can be every day. You will play a key role by supporting the General Manager in all restaurant operations and leadership of our team members, consistently striving for growth and success. What You’ll Receive • Competitive compensation and benefits, • Quarterly performance bonuses, • Free meals when working, • Dining discount for you and a friend at any of our concepts, • Dining discount at our sister restaurant locations (Birdcall), • Health, Dental, and Vision insurance after an introductory period, • 401K with employer match, • Management Referral Program, • Fitness Benefit, • Paid time off, • 48 hours of Paid Sick Leave upon hire, • Opportunities for promotion and career development, • Profound joy in your role What We’re Looking For • Ability to influence and inspire others to be their best, • Strength in fostering a fun, purpose-driven environment, • Passion for hospitality and exceptional guest experiences, • Commitment to long-term growth and leadership This job posting will close 3 months from the posting date. Take the next step in your career by applying here or on our website. Join the team today! Equal Opportunity Employer

Job Description Position: Executive Chef, Steakhouse concept Compensation: $120,000–$135,000 base salary + bonus potential Schedule: Full-time | Service-driven schedule Benefits: Comprehensive benefits package including health coverage, paid time off, and performance-based incentives Role Summary: We are conducting a confidential search for a highly skilled and driven Executive Chef to lead the culinary program for a modern, chef-driven restaurant within a growing, high-performing hospitality group. This role serves as the senior culinary leader, responsible for overseeing all kitchen operations while acting as a key partner to front-of-house leadership. The Executive Chef will bring a strong balance of creative vision and financial discipline, ensuring an exceptional guest experience while maintaining operational excellence. The ideal candidate thrives in a fast-paced, competitive environment and brings a deep understanding of fine dining standards, seasonal menu development, and team leadership. What you bring to the table: • Proven ability to lead high-performing kitchen teams in a quality-driven, high-volume environment, • Strong expertise in menu development, with a focus on seasonal ingredients and evolving guest preferences, • Hands-on leadership style with a commitment to consistency, presentation, and execution, • Experience managing inventory, purchasing, and vendor relationships with a focus on cost control, • Strong financial acumen, including P&L oversight, budgeting, forecasting, and labor management, • Ability to collaborate cross-functionally with front-of-house leadership to ensure a seamless guest experience, • Deep knowledge of food safety, sanitation, and kitchen operations best practices, • Proficiency with restaurant systems and tools related to scheduling, reporting, and inventory management, • Ability to operate effectively in a fast-paced environment while maintaining high attention to detail Why you’ll love working here: • Opportunity to lead within a modern, chef-driven concept, • Competitive compensation with bonus potential tied to performance, • Strong support from an experienced and growth-oriented leadership team, • A culture that values innovation, accountability, and culinary excellence, • Opportunity to make a meaningful impact on menu direction and kitchen operations Required Work Experience: • 5–10 years of experience in an Executive Chef or senior culinary leadership role, • Background in fine dining or elevated, chef-driven restaurant environments, • Proven track record of managing kitchen operations, team performance, and financial results, • Experience with budgeting, forecasting, and cost controls in a high-volume setting Preferred Work Experience: • Experience working within multi-unit or growth-oriented restaurant groups, • Familiarity with restaurant management systems for scheduling, inventory, and reporting, • Exposure to special events, menu launches, or concept development initiative Personal Qualities: • Passionate culinary leader with strong integrity, • Creative, detail-oriented, and quality-focused, • Collaborative and team-driven leadership style, • Strong communicator with the ability to lead through influence, • Adaptable and solutions-oriented in a dynamic environment