Chef jobs in Boulder, CO

Compensation starts at $85,000 with a 12.5% guaranteed end of season bonus plus a 12.5% bonus based off of performance! Who We Are White Lodging develops and operates a portfolio of award-winning, premium-brand hotels, rooftop bars, and restaurants in some of the country's best cities to live-and one of the most breathtaking places to escape: Brush Creek Ranch. Nestled in the heart of Wyoming's majestic Platte River Valley, the Ranch is a place where luxury meets adventure, and every guest experience is rooted in excellence. As the Executive Pastry Chef, you'll elevate our farm-to-table culinary philosophy through creative, handcrafted desserts and baked goods, all while embracing the spirit of the American West. Responsibilities What You'll Do Lead daily pastry production for all dining outlets, ensuring the quality, consistency, and creativity of every baked item served. Collaborate with the Collection Culinary Director to innovate and execute seasonal menus that reflect local ingredients and high culinary standards. Inspect all incoming ingredients for freshness and proper specifications, and ensure safe, organized storage. Manage food and labor costs, oversee scheduling, and drive efficiencies without sacrificing quality. Foster a collaborative, respectful kitchen culture by mentoring and developing the pastry and stewarding teams. Uphold health and safety regulations (HACCP) and maintain meticulous prep records and use logs. What You'll Bring A deep passion for pastry arts, with advanced skills in baking, breadmaking, chocolate work, and plated desserts. Culinary education or apprenticeship preferred, or equivalent hands-on experience in fine dining pastry operations. Strong leadership and communication skills with the ability to train and develop talent. Familiarity with kitchen systems and software (Excel, Word, Outlook, TM1) and all major pastry equipment. A willingness to work in a physically active role in a remote, nature-rich setting that requires adaptability and a team-first attitude. Other Information What You Can Look Forward To Day 1 Medical, Dental, and Vision insurance Paid Parental Leave Vacation and Paid Time Off (PTO) with rollover 401(k) with company match Complimentary wellness tools Unlimited referral bonuses Leadership development opportunities Tuition reimbursement Discounts on hotel rooms, dining, and other travel/entertainment experiences A once-in-a-lifetime work environment surrounded by stunning landscapes, wide-open skies, and a luxury guest experience unlike any other White Lodging is an equal opportunity employer. We value diversity and are committed to creating an inclusive environment for all associates. Location Code: 9093

is exempt Accepting Applications through December 30th, 2025 or until filled WHO WE ARE Hotels done differently. It's not just a slogan or catchphrase, it is who we are in everything we do. We believe in the power of People, Place and Character; ensuring our properties are a place where individuals are valued and celebrated as a tribute to the neighborhoods and the people of the communities in which we operate; elevating our associates' pride in who they are, where they live and who we serve. Populus is managed by Aparium Hotel Group which was founded in 2011. Aparium saw a clear need for a company that could bring c-suite service and accommodations to underserved, yet distinct and important cities, while maintaining and celebrating the unadulterated character of each. Driven by the belief that all hospitality experiences should be fueled by the poetics of their surroundings, Aparium was born with an intense focus on unearthing the amazing moments unique to every city. Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically. It is a sophisticated hotel brand known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels, bringing the disparate forces together in bustling, smaller markets. WHO YOU ARE Your past experiences have led you to understand that there is an art + science to the how and what a hospitality operation professional is responsible for. Your balance of creative and organizational skills allows you to be both an artist as well as an air traffic controller. You are an intrinsically motivated individual who finds fulfillment in a full dining room with happy guests. You have the utmost respect for the ingredients and the process, striving to work directly with local farmers and artisans to obtain your ingredients at their height of freshness and peak of flavor. You understand the critical role you play in the hotel's financial strategy and have a history of achieving cost effective solutions to daily kitchen management without sacrificing quality. You are a self-starter and appreciate you are given the opportunity to build the business plan and take that responsibility seriously. You enjoy the "business" side of your role and enjoy teaching others what you know. You know every line item in the P&L and understand the levers to impact them. You are highly self-reflective and take lessons learned and best practices with you to apply them in your daily actions. You continually find ways to partner with your peers to identify a better way of doing things and have the grit and tenacity to see it through. THE ROLE The Executive Chef reports to the General Manager and leads menu planning and development, while overseeing the culinary operation. It is critical that you possess a strong background and knowledge of culinary technique related to the F+B concept(s) for the hotel, and your presence on the floor is as regular as it is in the kitchen. Creating efficiencies and ensuring consistency in the kitchen operation is key, as you are the last line of defense for the menu items you create. You will develop strategies to heighten productivity and control menu costs, adjusting production to meet business levels. You inspire the team through your creative, innovative, and collaborative approach-you understand that the ability to act as a soldier is as critical as being a general. Having the skills to mentor and teach your team of culinarians is a must for this position, as is demonstrating humility and genuine care for the items you create and the individuals who execute upon them. At Aparium, our culinary teams are expected to hold themselves, the guests, and each other in high regard. You will actively develop trusting and transparent relationships with your peers on the Executive Committee and all associates throughout the hotel. You will have the opportunity to work with a phenomenal group of individuals with whom collaboration, humbleness, and open-minds are the norm-no egos are allowed. The ability to work with controlled measure and respect for your leadership team and peers is imperative; we have a no-tolerance policy for the "old school way". WHAT YOU WILL DO * Uphold and role model the company's principles of People, Place, and Character, while encouraging your direct reports to embody our values that drive collaboration, intuitive service, and translocal hospitality * Be a key partner with the Food & Beverage Operations Manager and Membership Operations Manager, engaging in constant communication. Work together to identify opportunities and hold one another accountable, demonstrating a united front committed to providing the best possible guest experience. * Collaborate with and counsel your team of Sous Chefs, Cooks, and Stewards to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spaces * Demonstrate your passion and aptitude for all aspects of a guest's amazing culinary experience, including balancing flavor combinations, considerations for temperature and texture, guest satisfaction, and menu flow * Fluent in operational metrics (KPI's and P&L's), demonstrating critical thinking skills by connecting those with operational observations, making adjustments as needed * Coach and mentor your team on development of their skill set, technique, and menu execution, fostering an environment of continuous growth; effectively use corrective action to address root causes of issues, course- correcting any missed opportunities * Foster open lines of communication within the department by facilitating daily line ups, weekly culinary leadership meetings, and quarterly culinary all staff meetings to create a transparent dialogue amongst the team to voice ideas and concerns, while addressing the department's key priorities * Demonstrate your commitment to the success of the entire hotel by participating in all Executive Committee meetings, providing thoughtful, insightful suggestions to support the culinary operation at the highest leadership level * Actively drive recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates in order to create an environment that nurtures ideas and develops future talent for succession planning in the culinary program * Observe conditions of all physical facilities and equipment in the culinary operation, working in collaboration with the engineering department and any third-party vendors to make corrections and improvements as needed * Communicate regularly with the General Manager to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation HOW YOU WILL LEAD * Offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback * Collaborate effectively with all hotel departments including Sales, Banquets & Catering, Food & Beverage, and Hotel Operations to provide an exemplary guest experience * Be respectful in your daily interactions with your managers, direct reports, and peers, exemplifying the utmost level of professionalism and being a pillar within your community * Be a subject matter expert in food and culinary techniques as well as understanding the history of the cuisine most closely related to the hotel food and beverage concept(s), effectively guiding others in their personal search with a gentle hand, never admonishing their lack of knowledge * Demonstrate business acumen and practice sound financial decisions by ensuring that initiatives align with operational goals and budgets POSITION REQUIREMENTS * Minimum of five (5) years as an Executive Chef * Experience in hotels with event spaces that make up at least 50% revenue (preferred) * Restaurant or hotel experience (preferred) * Multiple outlet experience (preferred) * Fine dining experience (preferred) * Intermediate skills in Microsoft Excel and Word to create spreadsheets and proposals * Adaptable interpersonal communication skills to address all employee levels of the hotel * Professional proficiency of the English language in reading, writing and verbal communication * Ability to calculate basic math principles to meet proper menu ingredients and perform inventory * Ability to work in a fast-paced environment for extended periods of time to meet high volume business * Ability to lift, balance and carry up to 25lbs to transport dry goods inventory, equipment, etc. * Ability to lift, balance and carry (with assistance) up to 100lbs to transport dry goods inventory, equipment, etc. * Ability to stand or walk for prolonged periods to cook required menu items * Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers Salary Range - $134,000 - $144,000 per year Aparium Hotel Group does not discriminate based on disability, veteran status or on any other basis protected under federal, state or local laws. The hotel and company are a smoke-free, drug-free facility, and equal opportunity employer. As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and sense of belonging for all employees. We do not discriminate and believe every individual should be proud of who they are, where they come from and take pride in who we serve. Aparium is an E-Verify employer.

LEGENDS & ASM GLOBAL Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering end-to-end solutions - from venue development and event booking to revenue strategy and hospitality. Legends brings a 360-degree, data-driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, working with top-tier clients to deliver exceptional experiences. ASM Global, the world leader in venue management and live event production, oversees 350+ iconic venues stadiums, arenas, conventions centers and theaters. Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be part of the team that is transforming live entertainment? Join us to make legends happen! THE ROLE The Executive Chef is responsible for directing and administering the planning, preparation, production, and control of all culinary operations and supervising 5 Chefs and their specific areas. The Executive Chef will report to the General Manager. ESSENTIAL FUNCTIONS This is a people focused role with hands-on management of all areas and walking the spaces prior to the events to ensure the highest quality. This role should focus on teaching and growing the Chefs in your employ Providing the highest quality food to our clients with a seasonal menu and specials to engage the guests with our variation, originality and always seeking to wow our guests. Implements and enforces all departmental and organizational policies and procedures. Assure staff compliance with all standards, policies, and procedures and safety rules. Provides guidance and direction to provide the tools and training needed by their work areas. Managing associates utilizing the culinary team through planning and scheduling of menus for their areas, cost cards, work assignments and performance development. Administers corrective counseling process, training and development, appraisals, payroll accountability. Analyze menu and food costs for all kitchens and the preparation of cost and quality efficient menus/specials. Prepare reports regarding food and menu analysis. Prepare in partnership with the GM and Finance annual budgets and ensure all fiscal responsibilities are met. Prepare in partnership with the GM, Client, Suites & Concessions Manager menu items and monitor feedback from guests from these areas. Oversees inventory management to assure all outlets are always adequately supplied. Performs end of month inventory. Requisitioning and purchasing. Maintains effective vendor relationships. Oversee the sanitation standards of all kitchens to assure compliance with local health department standards and record keeping and company standards. Oversees all culinary employees to achieve budgetary, food quality and customer service expectations. Must have the ability to make effective use of available resources, including time, labor, and materials, and adjust methodologies to maximize productivity. Assists in ensuring schedules are complete based on a forecast and entered hours, minimal overtime and that the Chefs are entering schedules 14 days or more in advance into the ABI system and chefs are approve and submit payroll for their kitchen by the deadlines. Monitor the Scheduling of temps as needed as verify hours are submitted by the chefs for weekly payroll. Must communicate and work closely with General Manager, Warehouse, and Clients on events needs and menus. Crosstrain those within the culinary department while growing, encouraging, reinforcing, and supporting your peers and team. This is a hands on people management position. Conducts in person interviews and tastings for future Sous Chef openings. Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value, and integrity. Performing additional related duties, tasks and responsibilities as required. Ongoing onsite team meetings, meetings with the health department during inspections, client planning and reoccurring meetings, and departmental meetings Present for events and premium area walks. QUALIFICATIONS To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required. Minimum five (5) years of experience as an Executive Sous Chef in a high-volume full-service food operation. Proven track record in improving kitchen efficiency, quality, food, and labor costs. Must have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation. Must have excellent managerial, financial analysis, team building and communication skills/customer service. Knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment. Detail-oriented and extremely organized with the ability to learn new programs and procedures quickly. Proficient in Microsoft Word, Excel, and PowerPoint. Flexible to work extended hours due to business requirements including nights, weekends, and holidays. Open to providing incidental or short-term support to other facilities in the event of a business emergency. Applications Open until 9/4/2025 or until filled COMPENSATION Competitive salary range of $120,000 - $127,000 plus bonus potential, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site - Ball Arena Denver, CO PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends & ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

Job Description Executive Chef - Boulder, Colorado Gecko Hospitality is now searching for an experienced and motivated Executive Chef in the Boulder area! The ideal Executive Chef is a motivated and creative culinary leader who inspires their team, drives operational excellence, and delivers exceptional food and guest experiences. About The Company: Our concept was designed to be a welcoming spot where great food and good company come together. From celebrations to casual get-togethers, we aim to be the go-to place in the community. With a diverse menu crafted from fresh, high-quality ingredients, we offer something for every taste and lifestyle. Responsibilities: Oversees all culinary operations, including recipe creation and menu development Recruits, trains, and mentors a skilled and motivated kitchen team Delivers consistently exceptional food quality, flavor, and presentation Ensures strict adherence to health, safety, and sanitation regulations Manages kitchen finances, inventory, and administrative responsibilities efficiently Compensation and Benefits: Salary: up to $105,000 401(K) with match Medical / Dental / Vision insurance packages Paid Vacation Educational and Wellness reimbursement plans Qualifications: Minimum of 3-5 years current experience as an Executive Chef in an upscale casual or elevated dining restaurant High volume background - must have Executive Chef experience in establishments doing over $3 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 Chef candidates must be proficient with financials (P&L's, inventory, food/labor cost, etc.) Apply Now - Executive Chef located in Boulder, Colorado! For immediate consideration, e-mail your resume to **************************

The Experience Senior Living Team is beyond thrilled to announce the opening of our newest community The Gallery at Fort Collins, planned for opening in March 2026! As we finalize the per-opening operations and construction, we are beginning to identify the leadership team that will help to successfully open the doors and welcome residents through grand opening and beyond. We are looking for an Executive Chef to join our amazing team! This position is expected to start in January 2026. Interviews are happening now! Responsibilities: Responsibly manages and supervises all Culinary Services team members including scheduling, assignment, direction, performance review (including input on pay adjustments), hiring and corrective action consistent with company policy. Meet regularly with residents and family members to confirm that high satisfaction levels are maintained. Work with the restaurant manager or coordinator so that he/she has a clear understanding of how to provide high levels of customer service and how to create a fine dining experience. Confirm that the front of house and back of house team members work closely together to deliver a food product that exceeds the residents and/or guests' expectations. Assist Kitchen and Restaurant team members with back and front of the house operations as needed. This includes the ability to work all stations in the kitchen and/or dining room if needed. Work with the Executive Director and team members to obtain high Customer Satisfaction. Delegate tasks to all team members so that the kitchen and restaurant areas are maintained at the highest levels of cleanliness and quality at all times. Ensuring that all food is prepared, stored, and served according to Company standards and with state and/or local health code requirements. Maintain Employee Satisfaction at all times. Interview and hire team members for the Culinary Services department. Conduct and participate in monthly department meetings/in-services Able to understand and maintain monthly and annual budgets for the Culinary Services department including producing written documentation of monthly spend on food, supplies, and labor. Work with the team members and residents in the planning and development of recipes and menus based on resident likes and dislikes and monthly budgets. Ensure that all team members use and maintain equipment properly to avoid damage and costly repairs. Maintain the appropriate inventory of kitchen supplies, small wares and table ware. Responsible for ensuring that purchasing standards are maintained and that appropriate vendors are used at all times. Maintain strong and positive relationships with all vendors. Responsible for planning, preparation and execution of Life Enrichment events, special events, banquets, and themed meals. Work closely with the Director of Sales and community team members to market the community via culinary demos and road shows. Ensure that the kitchen and restaurant team members understand company expectations and first impression requirements. May perform other duties as assigned or requested. Requirements Five (5) or more years culinary experience in the fine dining or hospitality industry. High School Diploma or General Education Degree (GED). Strong organization and time management skills. Able to resolve problems of dissatisfied customers and/or employees. Food handlers permit as required by state law and/or Company standards. Basic Computer skills - Microsoft word, Outlook, and Excel. Able to build positive and strong relationships with team members, coworkers and residents. Self-motivated and self-directed. Focused and dedicated to providing excellent customer service. Able to multitask. Ability to delegate and hold team members accountable efficiently and respectfully Ability to work varied schedules to include weekends, evenings, and holidays. Benefits We offer a full benefits package that includes medical, dental, vision, STD/LTD, life and voluntary life, 401k with employer matching, paid holidays, and up to 20 days PTO in the first three years. Compensation: $100,000 - $105,000/year

Full-time Description WHO WE ARE We are a restaurant group that thrives on creating authentic and inspiring experiences for the communities we serve. Through the contributions of countless incredible people, past and present, we're headed to the moon with a simple mission - to make people feel good. While no one on the team is quite like the other, it's our common values that keep us united. Be Authentic and Humble Act with Integrity Bring Good Energy Achieve as a Team Get Extraordinary Results Inspire with Hospitality ABOUT THE EXECUTIVE CHEF ROLE As an Executive Chef, your goal is to meet and exceed company financial results while maintaining a positive work environment, high levels of product quality, cleanliness, productivity, and efficient use of company resources. Additionally, this position performs and enhances the completion of the daily functions of the assigned restaurant through delegation and the development of the culinary managers and teams. TO BE SUCCESSFUL YOU MUST Deliver an outstanding food experience that guests will remember as unique and fulfilling. Provide direction, delegate, and trust in your culinary team to complete all prep work, adhere to recipe standards and follow cleanliness guidelines. You are an inventory BOSS. Ensures quality and safety of the product in all aspects of production, storage, and presentation. You are detail-oriented and won't hesitate to provide financial accuracy of sales, expenses, and inventory. Work closely with your team to mentor and develop leadership skills. Guide your team to make the right choices that build trust and get the best results. Ensure that each shift is staffed with A-Players who know their role. Communicate to your team their personal development pathway and areas of responsibility. Document all issues to provide accountability for your team's actions. Maintain a professional working relationship with all members that promote a supportive, respectful, and inclusive work environment. WHY YOU'LL LOVE BEING AN EXECUTIVE CHEF Recognition and rewards for your hard work Generous meal benefit program Access to Medical, Dental, and Vision Benefits Mental wellness and life event management program Fitness discount program Telehealth services 401K with company match Vacation We pay sick time in accordance with the Colorado Healthy Families and Workplaces Act Company provided Holidays off Company-paid life, accidental, and long-term disability benefits. Paid Parental Leave up to four weeks when eligible. Competitive base compensation and potential annual 20% bonus paid quarterly Requirements The position requires 1 year of full-service restaurant Kitchen Manager experience or 3-5 years of service industry management experience. Internal candidates must be in good standing and free of performance issues within 1-year time-period. Combined work experience and education will be considered in decisions. Associate's degree in Culinary, Hospitality, Management, or Business preferred. State Food Handler's Management Certification is required Salary Description $73,000 - $76,000 Plus 22.5% Bonus Potential

Full-time, evening, night, weekends Dial is the place to love the way you work. Our team members get the opportunity to serve and learn from some of the most knowledgeable seniors. Our residents will become your family as we seek to infuse happiness into the lives of those we serve daily. You will make a difference at Dial by not only adding years to resident's lives but life to their years.Perks & Benefits: Birthday & anniversary PTO Tuition Assistance Double pay on holidays PTO accrual on DAY 1 Referral Bonus Free meal during shift (Up to $260 savings) Loyalty Incentive Employee Recognition Program Discounts through Verizon and AT&T Pay Advance Program Medical and Prescription Drug Insurance including Dental and Vision Basic Term Life/AD&D 401K Flexible Spending Account for Dependent Care Position Overview Prepare or supervise the preparation of food daily as outlined by the weekly menus. Encourage quality and artistic plate deliverance daily. Adhere to and enforce company policies as outlined in the employee handbook. Interact positively with residents to enhance an active and content lifestyle within the community. Essential Job Responsibilities Prepare food daily as outlined on the weekly menu plan, being mindful of the seniors' unique dietary needs. Oversee all aspects of food preparation and service as outlined in menu plans Communicate openly and work intricately with various levels of team members, directing and training patiently, as needed. Assist in monitoring staff and safe food handling procedures including but not limited to receiving of food, storage, preparation and proper cooling and reheating of all food products. Ensure the success of outside marketing events, in-house marketing and activities and additional catering events as needed. Must follow proper forms and paperwork protocol. Must maintain portion control to meet budgetary requirements without skimping on portions. Determine portion size through resident requests and requirements in meeting basic nutritional needs. Responsible for quality food preparation and presentation, including creation, plating, and delivery. Demonstrate sound judgment and creative problem solving where necessary. Report any on-the-job injuries to the supervisor before the end of the work shift on the day the injury occurs. Maintain confidentiality of verbal and written information pertaining to residents, team members, and community operations. Effectively communicate with corporate dining services team. Adhere to state and county regulatory compliance. Other duties as assigned Education, Experience and Other Requirements 3+ years experience in a kitchen managerial position Culinary Arts degree, or related degree Experience in volume food production within a commercial kitchen Experience and discipline in creating fine food for a multitude of palettes Experience managing and leading staff Previous experience in working with older adults Knowledge, Skills, and Abilities Required Promote teamwork in providing services to residents. State food-handling and kitchen regulations Operation of kitchen appliances (dishwasher, garbage disposal, microwave, coffee maker, ice machine, blender, food processor, meat slicer, mixer, etc.) and office equipment (FAX, photocopier, and telephone) Knowledge and conformity to state and local food code and health code regulations with an overall keen sense of sanitation and food safety Basic knowledge and understanding of business principles with regard to budgets, invoicing, inventory, acceptable hiring practices and marketing Knowledge and ability to use Microsoft Office products Preferred Qualifications ServSafe certification Willingness to learn and help others Enjoyment in working with older adults Full-time, evening, night, weekends #IND #zr

The Opportunity As Executive Chef, you'll shape the culinary direction of one of Colorado's most respected catering brands. This senior role blends creativity and strategy you'll lead innovation in menu development, elevate kitchen execution standards, and collaborate closely with leadership and event teams to ensure every dish reflects our brand's excellence. You'll influence the craft, culture, and consistency that define our reputation by guiding the kitchen team through inspiration, collaboration, and example. Why You'll Love Working Here Creative Ownership: Drive menu design, recipe refinement, and presentation standards that inspire guests and colleagues alike. Collaborative Culture: Partner with talented chefs, the Production Manager, and event specialists to translate client visions into unforgettable experiences. Brand Impact: Your ideas and execution directly shape how A Spice of Life is experienced across weddings, corporate events, and celebrations. Sustainability & Innovation: Advance our commitment to local sourcing, waste reduction, and thoughtful, seasonal ingredients. Professional Growth: Be a key contributor in a company where excellence, artistry, and community come together. Comprehensive Benefits: Full-time team members enjoy competitive compensation, paid holidays, PTO accrual, health benefits after 90 days, and 401(k) eligibility. What You'll Do Lead the culinary vision and develop, test, and perfect seasonal and custom menus that embody A Spice of Life's creativity and quality. Collaborate across culinary, production, event, and leadership teams to ensure consistency, precision, and presentation excellence. Conduct client and corporate tastings, ensuring each menu reflects our signature craftsmanship and attention to detail. Oversee recipe standardization, cost management, vendor relationships, and food safety protocols. Champion inclusive cuisine, offering plant-based and allergy-conscious menu options that reflect our diverse clientele. Serve as a culinary mentor and standard-bearer, modeling professionalism, teamwork, and artistry in every aspect of execution. Participate hands-on in key events and production to ensure excellence from concept to plate. What You Bring Proven success as an Executive Chef or senior culinary leader within event-driven or high-volume environments. Deep expertise in menu development, cost control, and creative presentation. Strong grasp of current culinary trends, seasonal sourcing, and modern techniques. Skilled collaborator with exceptional communication and organizational abilities. Culinary degree is a plus but not required. Equivalent professional experience is highly valued. 5+ years of culinary experience, including at least 3 years in a leadership or senior culinary role. Familiarity with recipe management software (Reciprofity or similar) and proficiency in MS Office Suite. Bilingual English/Spanish communication skills a plus. About A Spice of Life Since 1987, A Spice of Life has set the standard for exceptional catering and event experiences across Colorado. We design customized, seasonal menus that celebrate creativity, artistry, and local flavor-turning every event into a culinary story worth remembering. Our philosophy is simple: food should be inspired, inclusive, and sustainable. From locally sourced ingredients to plant-forward and allergy-aware menus, we craft experiences that bring people together. Additional Information This position is based primarily at our Boulder, CO production facility, with occasional off-site event support. Flexibility for evenings, weekends, and holidays is essential to meet event schedules and client commitments. A valid driver's license and insurable driving record may be required for occasional use of company vehicles. A Spice of Life is a dynamic, evolving organization. As part of that evolution, responsibilities and priorities may shift as we continue to grow and refine how we deliver excellence. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this role at any time in alignment with business needs and company direction. Join Us Bring your artistry, innovation, and leadership to a brand built on passion, creativity, and connection. Together, we'll continue crafting unforgettable experiences-one event, one meal, one memory at a time.

Are you a dedicated and dynamic Executive Chef ready to take the culinary reins at a full-service branded hotel in Iowa? We're seeking someone who is not only hands-on but also passionate about creating culinary masterpieces. This is a fantastic opportunity for a talented chef who excels in a fast-paced environment and is eager to foster a thriving kitchen culture from the ground up. In this role, you will manage every element of kitchen operations, from crafting innovative menus and overseeing food costs to training your team and executing exceptional banquets. The position encompasses a vibrant mix of restaurant and banquet services, making versatility and a steadfast commitment to excellence essential. What We Offer: Salary: $90,000 - $95,000 10% annual bonus $5,000 relocation package 30 days of temporary housing to ease your transition We're in search of an individual who embodies not only culinary expertise but also leadership, hospitality, and the ability to inspire those around them. If you're prepared to lead with both creativity and a sense of responsibility, we can't wait to hear from you! Benefits Health Care Plan (Medical, Dental & Vision) Retirement Plan (401k, IRA) Life Insurance (Basic, Voluntary & AD&D) Training & Development Paid Time Off (Vacation, Sick & Public Holidays) Salary: $90,000 Bonus 10%

Bamboo Sushi is a restaurant of purpose. Through our food, our service and our spirit, we are offering an experience that seeks to inspire. Apply today to be our Executive Chef in Denver, CO! ************************************ **Under consideration for an Executive Chef position, a culinary skills interview tasting will be required as part of the interview process and before any hiring decisions are made. Health, Wealth, and Happiness: Total compensation up to $78K - $88K, determined on experience and including 10% bonus potential Quarterly Bonus Potential Great Benefits, including Health Insurance options, Life Insurance, Employee Assistance Program Vacation Time, up to 3 weeks accrued vacation years 1 - 5! 401(k) Employee Discounts Opportunities for Advancement and Education within the Company Join us in moving the Bamboo Sushi mission forward and bring to the table: Ensuring a culture of positively and accountability Executing operational excellence in food quality, service, and guest experience Driving, leading, and overseeing all of the kitchen and sushi operations to positively impact P&L Oversee critical quality control points for every menu item, as well as portioning and plating, to ensure dishes received by guests are to spec Hiring, training, and developing employees Ability to regularly exercise of independent judgment and discretion Ability to handle sensitive, confidential information discreetly and professionally Two or more years of management experience, leading BoH operations in a high-volume, full-service kitchen Minimum of 5 years related culinary experience and/or training Sushi experience preferred We strive to create a culture that is inclusive and diverse. We believe in a workforce where everyone is respected for their thoughts and ideas, creating an inspiring environment that everyone is proud to be a part of every day. We work with our employees, guests, partners and community to build a path forward to equality for everyone. We value equal pay, equal rights and equal opportunity for advancement for ALL. Environment Work is performed primarily in a fast paced full service restaurant with frequent distractions and loud noises. Physical The person in this position needs to occasionally or frequently; Maneuver about inside the restaurant/office to access food/beverage items, machinery, and other restaurant equipment Operate basic office equipment Operate basic restaurant equipment Ascend/descend a ladder or stairs to service the machinery, lights, ceiling fans, etc. Be able to exchange accurate information while communication with customers Be able to distinguish different tastes, i.e.; sweet and bitter flavors. Work in a noisy/distracting environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to qualified individuals with disabilities in all aspects of the employment process and to perform the essential functions. If reasonable accommodation is needed, please contact the HR Department. Salary Description Total Compensation up to $88K+/year

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Full-time Description Welcome to Devil's Thumb Ranch Resort & Spa, where your culinary career can thrive against the backdrop of 6,500 pristine acres in the Colorado Rockies. Recognized as a Top 10 Resort in the USA - Mountain West by Condé Nast Traveler's Readers' Choice Awards, the Ranch is more than a workplace-it's an opportunity to lead in a world-class hospitality environment rooted in sustainability, excellence, and nature's beauty. We are currently seeking passionate and experienced Chef de Cuisine leaders for two of our signature restaurants: Ranch House Restaurant, offering a refined dining experience grounded in rustic elegance, local ingredients, and seasonal innovation, and Volario's, an intimate Italian-inspired concept highlighting authentic flavors, hand-crafted dishes, and mountain-style warmth. Both restaurants are cornerstones of our culinary program, each presenting a unique opportunity to shape menus, mentor teams, and deliver unforgettable guest experiences. Principle Purpose of Job The Chef de Cuisine is the creative and operational leader of the kitchen, responsible for driving culinary excellence, inspiring a talented back-of-house team, and ensuring seamless execution of high-quality, seasonal cuisine that reflects the restaurant's distinct concept. Essential Duties and Responsibilities: Lead and manage daily kitchen operations, ensuring consistency in food quality, presentation, and guest satisfaction. Mentor, train, and supervise prep cooks, line cooks, and other BOH staff with clear direction and accountability. Collaborate with the Executive Chef and resort culinary leadership on seasonal menu development, special events, and property-wide initiatives. Design and execute daily specials, showcasing creativity and the use of regional and sustainable ingredients. Monitor and manage inventory, control food waste, and uphold storage and labeling standards. Ensure strict compliance with health, safety, and sanitation standards. Track labor, food costs, and other financial metrics in alignment with budgetary goals. Partner with the Events team to deliver exceptional banquet and private dining experiences. Participate in hiring, onboarding, and performance management of kitchen staff. Step into broader resort culinary leadership duties in the absence of the Executive Chef. Requirements Culinary degree or equivalent professional experience preferred. Minimum of 3-5 years as a Sous Chef or Chef de Cuisine in an upscale, full-service restaurant or resort. Strong leadership background with at least 2 years of supervisory experience. Proven ability to manage food and labor costs, P&L oversight, and operational planning. Experience with pastry, banquets, or Italian cuisine (for Volario's) a plus. Excellent communication, organization, and time management skills. Ability to mentor others and maintain a calm, professional presence under pressure. Physically able to lift up to 75 pounds and stand for extended periods. Passion for hospitality, sustainability, and local sourcing. Compensation Description: $70,000 - $75,000/yr Competitive pay commensurate with education and experience. Benefits and Perks: 152 hours of Paid Time Off if FT, Year-Round employment status. Affordable furnished housing, if working a minimum of 35 hours/week or more. Health, Dental & Life & Vision Insurances, plus 401k Employer Match of up to $2,000 annually--if FT, Year-Round employment status. Employer-sponsored recreation leagues. Wellness Program opportunities including meditation, complimentary daily Yoga, trail running & mountain-biking workshops. 25% discounts at all Devil's Thumb Ranch restaurants, activities including Trail Rides, and Spa Treatments. Discounted Winter Park Ski Resort season pass (available annually in season) or 1/2 price Grand Park Rec Center Pass. Referral bonus of $250 if we hire someone you refer. Due to the nature of our 24-hour operation, there is no guaranteed work schedule. Managers will try to accommodate specific schedule requests, but they are never guaranteed if business volume prohibits. The statements contained in this job description reflect general details as necessary to describe the principal functions of this position, the level of knowledge and skill typically required and the scope of responsibility. It should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned, including work in other functional areas to cover absences of relief, to equalize peak work periods or otherwise balance the workload. Devil's Thumb Ranch Resort & Spa is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability status, protected veteran status, or any other characteristic protected by law. Salary Description $70,000 - $75,000/yr

Join our team as an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. What we offer: Comprehensive medical, dental, and vision plans, with wellness reimbursements and telemedicine Generous PTO, plus paid volunteer hours in accordance with applicable state law 401(k) with a 3% company match for team members 18+ Onsite medical centers and health/well-being resources for team members and their families Education assistance, certification reimbursement, and access to 6,000+ online courses Exciting growth opportunities as we expand and open new communities Compensation: Commensurate with experience from $70,000 - $85,000 annually, plus eligibility for annual bonus How you will make an impact Ensure efficient and high-quality food purchasing, preparation, and presentation within budget Supervise all kitchen staff and oversee BOH systems, core menus, and recipe management Maintain kitchen and equipment sanitation; conduct monthly internal sanitation audits Ensure compliance with all federal and state food safety regulations (Health Dept./HAACP) Partner with General Manager to address and resolve food production or presentation issues Maintain high standards for food quality and plate presentation What you will need Minimum of 3 years Executive Chef experience. Fine dining experience a plus. Knowledge of ala carte and catering trends with focus on quality, production, sanitation, food cost controls and food presentation Good knowledge of PC software and POS systems (Word, Excel, Outlook, Power Point). Please note that specific state regulations and requirements may be applicable. These regulations take precedence over the requirements outlined in the job description. Wind Crest is a beautiful 84-acre continuing care retirement community located in Highlands Ranch, Colorado, just minutes from Denver. We're part of a growing national network of communities managed by Erickson Senior Living, one of the country's largest and most respected providers of senior living and health care. Wind Crest helps people live better lives by fulfilling our promises of a vibrant lifestyle, financial stability, and focused health and well-being services for those who live and work with us. As part of our team, you'll enjoy flexibility and work-life balance to meet your personal and professional goals, and we are committed to providing you with opportunities to learn and grow. Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.

Benefits: 401(k) Bonus based on performance Company parties Competitive salary Dental insurance Employee discounts Health insurance Paid time off Crafted Concepts and our 4 Restaurants (Rioja, Bistro Vendome, Stoic & Genuine, and Ultreia) are looking an Executive Chef It is the responsibility of the Executive Chef to uphold the vision of the restaurant as set by the Executive Team. The executive chef works in tandem with the general manager to uphold, maintain and progress brand standards and performance. The executive chef is the direct manager of all aspects of back-of-house facility maintenance. Working with the general manager, the executive chef is also responsible for the overall financial performance of the concept. The core focus of the executive chef will be on upholding a positive and proactive working culture. The result of this focus should be seen clearly reflected in innovative, creative, and well-executed menus. The executive chef and their team are expected to create exceptional food, protect our local food system, and respect our legacy as chefs by being effective coaches and teachers. The Executive Chef reports to the Executive Team and works in tandem with the General Manager You are the model citizen. We lead with hospitality. Our Mission and Vision exist in everything we do. Our Core Values at Crafted Concepts: Teamwork, Respect, Integrity, Passion, Excellence Primary responsibilities include: Kitchen Keep the menu progressive and updated while staying aligned with the restaurant's vision. Engineer menus to accomplish food cost, utilization, and labor goals. Maintain kitchen cleanliness and storage areas to the highest standard Ensure menu change checklist is being used and executed properly Food Safety and Planning Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, and health department requirements. Responsible for ensuring consistent high quality of food preparation and service. Maintain a professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. Control food costs. Supervise portion control and quantities of preparation to minimize waste. Operational Responsibilities Ensure that proper security procedures are in place to protect employees, guests and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured. Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness. Investigate and resolve complaints concerning food quality and service. Ensure the daily use of AM & PM Checklists. Accountability Keeps Executive Team promptly and fully informed of all issues (i.e.problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action. Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with Crafted Concepts policies and procedures. Maintains a favorable working relationship with all Crafted Concepts team members to foster and promote a cooperative and positive working climate that will be conducive to maximum employee morale, productivity and efficiency/effectiveness. Performs other duties and responsibilities as required or requested. Team Management Personnel Ensure employee reviews are happening on a quarterly basis Direct hiring, supervision, development and, when necessary, termination of employees. Lead with Hospitality, the goal is an 80% Retention Rate at Crafted Concepts. Be a positive role model. Conduct orientation. Introduce our Vision and Mission. Explain the Crafted Concepts Philosophy, our core values, and oversee the training of new employees. Continue the team's ongoing education Develop employees by providing ongoing feedback, establishing performance expectations and by conducting quarterly performance reviews. Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts. Ensure a healthy, safe, and harassment-free work environment. Identify and develop key players - consider and discuss their future with us. Identify the employees who struggle, determine possibilities for their continued employment. Explain insurance options and any new employee's initial measurement period. Process enrollment with GM toward the end of the measurement period. Food System Outreach Community Involvement Provide strong presence in the local community and high level of community involvement by restaurant and personnel. Be a positive role model in the community - in & outside of the restaurant. Sustainability SMARTCATCH - Goal to maintain Smart Catch LEADER status. Perform at least 3 FishChoice (Smart Catch) assessments per calendar year Respond and adjust to assessment results. Implement corrective purchasing practices to improve assessment result. See reference material for performance criterion and log-in information. GOOD FOOD 100 - Goal to maintain recognition as key performers regarding GOOD FOOD 100 purchasing measurement. Perform annual GOOD FOOD 100 assessment. Implement a purchase adjustment strategy to improve our purchasing strategy and assessment performance. Financial Reporting, Data Entry and Analysis Financial / Restaurant Solutions Inc. Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs. Ensure use of weekly checklist- Kitchen Operations Report. This must be reported up to the Executive Team. Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll-related administrative duties are completed accurately, on time. Meet budget goals, both sales and costs. Cost schedules each and every week while forecasting your sales in 7Shifts (where applicable) & RSI. Facility Maintenance Facility Monthly Repair & Maintenance Walk-Throughs Execute and coordinate “Punch List” items with vendors and the General Manager Schedule and follow up on Preventative Maintenance on equipment Quarterly hood cleanings Marketing Marketing Develop an annual marketing plan. Execute marketing plan and inform Executive team on results. Review and adjust marketing plan as needed every quarter. Record both successes and failures and determine future strategy based on results Benefits: Highly competitive salary Lucrative and attainable bonus structure and performance incentives Health Insurance (bring the whole family, junior can start in the dish room) Paid time off Paid Sick Leave 401k Opportunities Parking (negotiable) A well-trained crew in an award-winning environment Access to a robust knowledge base of traditional and modern cookery Opportunities for continued education Comprehensive management training programs 50% dining discount for you plus 1 guest at your concept 20% dining discount for you plus 1 guest at any other CC restaurant A great place to work with a great vibe! Compensation: $68,000.00 - $75,000.00 per year Welcome to the Crafted Concepts Family! You have been chosen to join our family because you have shown that you would be a valuable member to the team and possess the qualities needed to work in one of Denver's most popular restaurants. We are excited to have you as part of the team and look forward to growing with you! Crafted Concepts - Providing Genuine Hospitality Through… Integrity · Quality · Responsibility · Community Delivering unique and spectacular dining experiences, perfectly integrating hospitality and culinary superiority. Crafted Concepts is committed to hiring, developing and nurturing the most proficient staff while striving to be the employer of choice in the Denver area. Rioja Mission Statement We share an uncompromising commitment to provide hospitality, creating one-of-a-kind and one-at-a-time, remarkable culinary experiences. Our foundation is based on the success of our team through education, development, growth and the concept of family. Bistro Vendôme Mission Statement Creating a memorable French bistro experience, linking the cuisine of the past and present with gracious service in Denver's hidden gem. Stoic & Genuine Mission Statement Breaking the myth of coastal superiority by providing impeccable hospitality serving fresh, sustainable and remarkable seafood, innovative cocktails and wine. Fiercely committed to responsible sourcing and the on-going education of our team. Ultreia Mission Statement A progressive, educated and creative glance at the high-energy fare of the Iberian Peninsula countries of Spain and Portugal. Our staff provides an incredible cultural experience and intimate, personal service to our guests while reach forward to one another and the community. Onward!

Job Details Colorado State - Kappa Kappa Gamma - FORT COLLINS, CO $43000.00 - $47000.00 SalaryEXECUTIVE CHEF 1- Colorado State University Greek House Chef Summary/Objective: The Executive Chef is responsible for managing/directing all culinary activities for the GHC Kitchen they are employed in. This position will oversee all activity in the kitchen, train personnel under them, plan menus, oversee product purchasing and manage culinary budget. The Executive Chef will communicate with the house and GHC management consistently to ensure that all clients are happy and accommodated. Essential Functions: Ensures overall health of the account is positive and in good standing Plans and directs food preparation and culinary activities Modifies menus or create new ones that meet quality standards Recruits and manages kitchen staff Purchases and orders food supplies while managing budget Manages employee's schedules and hours Manages the GHC App Ensures the overall cleanliness of your kitchen meets and exceeds GHC health and equipment cleaning standards Makes periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment, and employee appearance. Coordinates all training activities for kitchen, and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies. Follows proper training manual procedures for equipment item requests. Properly filling out the document and submitting it to your superior before house submission. Develops recipes and portion specifications in accordance with GHC standards with, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. Creates and submits menu two weeks ahead to the GHC App for approval. Submits budget via the GHC App on time weekly. Checks with Campus Manager on weekly reports of app reviews Schedules and attends food committee reviews at least once a month to ensure that the expectations of the house are being met. Maintains a pleasant appearance and always be in a clean GHC Blue Embroider chef coat while in the kitchen. Minimum work week of 45-50 hours. Receives trucks and check for quantity and quality Keeps availability open for up to 3 special events per semester. It is a requirement for all chefs to be present for these events. As the Executive Chef you will plan these events in accordance with the house's specifications. Maintains positive and professional working relationships with all vendors, directs, and clients, always. Works with management to establish account specific service procedures. Implement, train, correct as needed to all levels below or as needed. Monitors schedule and time management responsibilities of self and onsite staff. Demonstrates strong knowledge of GHC Handbook Transfers to other worksites as deemed necessary by management Performs other duties as assigned Abilities Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. Arm-Hand Steadiness - The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position. Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations). Manual Dexterity - The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. Speech Clarity - The ability to speak clearly so others can understand you. Education and/or Experience: 2-3 years Lead Sous or Executive Chef experience and/or culinary degree preferred. Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals communicated in English. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of an organization as well as one-on-one interactions. Technology Compliance software - Data base user interface and query software - Inventory management software - Greek House Chefs App - Tools Commercial use blenders - Commercial use broilers - Commercial use convection ovens - Commercial use cutlery - Boning knives; Chefs' knives Commercial use deep fryers - Commercial use mandolin slicers - Skills Coordination - Adjusting actions in relation to others' actions. Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one. Ability to communicate with chefs and students. Ability to judge quality and quantity of raw and cooked items. Knowledge of workplace safety procedures. Instructing- Teaching others how to do something. Negotiation- Bringing others together and trying to reconcile differences. Service Orientation- Actively looking for ways to help people. Social Perceptiveness- Being aware of others' reactions and understanding why they react as they do. Work Activities Identifying Objects, Actions, and Events - Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Getting Information - Observing, receiving, and otherwise obtaining information from all relevant sources. Performing General Physical Activities - Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials. Work Context Spend Time Standing - Continually or almost continually Face-to-Face Discussions - Every day Indoors, Environmentally Controlled - Every day Very Hot or Cold Temperatures - Every day Contact With Others - Constant contact with others Work Styles Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations. Self-Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. Attention to Detail - Job requires being careful about detail and thorough in completing work tasks. Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. Stress Tolerance - Job requires accepting criticism and dealing calmly and effectively with high stress situations Qualifications Certificates, Licenses, Registrations: Serv Safe Certification within the first available class scheduled following employment. Maintain certification through duration of employment. Valid food handler's card required (If required in State). Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. Ability to stand over 2/3 of the time. Ability to walk over 2/3 of the time. Ability to lift up to 50lbs. under 1/3 of the time. 90% Standing 50% Walking 10% Sitting 50% Talking 50% Hearing/Listening 50% Using Hands to Finger... 15% Stooping, Kneeling... 75% Tasting or Smelling 50% lifting: Up to 10 Pounds 25% lifting: Up to 25 Pounds 15% lifting: Up to 50 Pounds 10% lifting: Over 50 Pounds

Join our team as an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. What we offer: Comprehensive medical, dental, and vision plans, with wellness reimbursements and telemedicine Generous PTO, plus paid volunteer hours in accordance with applicable state law 401(k) with a 3% company match for team members 18+ Onsite medical centers and health/well-being resources for team members and their families Education assistance, certification reimbursement, and access to 6,000+ online courses Exciting growth opportunities as we expand and open new communities Compensation: Commensurate with experience from $70,000 - $85,000 annually, plus eligibility for annual bonus How you will make an impact Ensure efficient and high-quality food purchasing, preparation, and presentation within budget Supervise all kitchen staff and oversee BOH systems, core menus, and recipe management Maintain kitchen and equipment sanitation; conduct monthly internal sanitation audits Ensure compliance with all federal and state food safety regulations (Health Dept./HAACP) Partner with General Manager to address and resolve food production or presentation issues Maintain high standards for food quality and plate presentation What you will need Minimum of 3 years Executive Chef experience. Fine dining experience a plus. Knowledge of ala carte and catering trends with focus on quality, production, sanitation, food cost controls and food presentation Good knowledge of PC software and POS systems (Word, Excel, Outlook, Power Point). Please note that specific state regulations and requirements may be applicable. These regulations take precedence over the requirements outlined in the job description. Wind Crest is a beautiful 84-acre continuing care retirement community located in Highlands Ranch, Colorado, just minutes from Denver. We're part of a growing national network of communities managed by Erickson Senior Living, one of the country's largest and most respected providers of senior living and health care. Wind Crest helps people live better lives by fulfilling our promises of a vibrant lifestyle, financial stability, and focused health and well-being services for those who live and work with us. As part of our team, you'll enjoy flexibility and work-life balance to meet your personal and professional goals, and we are committed to providing you with opportunities to learn and grow. Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.

Are you currently in a cooking job that has: • a stressful atmosphere, • bad or inflexible hours, or • monotonous, boring tasks? Enjoy your cooking career! Dinner Elf provides magical help with meals. We are a platform of big-hearted chefs who cook for families after a baby, illness, injury or anytime they need a little help in the kitchen. As a Dinner Elf chef, you: have control over when and where you cook, do meaningful work with connection with your customers, and relax and focus on what you love: cooking. How does it work? You set your availability and geography. Customers book you, pick their menu, and make payment, all online. You shop for groceries and travel to your customer's home (30-45 min). You prepare three nights of home-cooked dinners in their kitchen and clean up (2-2.5 hours). Part-time, Monday to Wednesday Only work Monday to Wednesday with up to three appointments per day. Chefs love this schedule, as Monday to Wednesday income can compliment another job later in the week (e.g., catering or restaurant work). You'll enjoy getting to really know your small, consistent customer base! Cook with joy, not stress When you choose Dinner Elf to cook, you take a simple but intentional step to enjoy your career. We are a platform of big-hearted chefs who cook for families after a baby, illness, injury or anytime they need a little help in the kitchen. You'll transform your customers' kitchens into a magical in-home meal experience, whipping up their favorite dishes plus kid-friendly backup options for busy evenings. If food is your love language, you'll love our platform. Benefits Earn $25+/hour Work part-time (up to 3 days/week, 27 hours/week) Set your own hours and cooking geography Enjoy a low-stress work environment Reach a wide customer base via our affordable, semi-custom cooking service Make an impact in the lives of your customers (e.g., busy families) Cook in different home kitchens in your city Requirements Available for 6+ weekly appointments (~18 hours/week) Monday to Wednesday Want part-time work and expect your customer base to grow over time 2+ years of professional cooking experience Very personable with strong customer service skills and attention to detail Enjoy cooking Dinner Elf recipes in customers' homes 18+ years old with a reliable car, driver's license, auto insurance, and smartphone Pass a background check (no felony, last 20 years, and no class A/B misdemeanor, last 10 years)

Are you a chef who wants to escape the toxic kitchen workplace and work directly with private clients? We are looking for a private chef to work 2 days a week. You will be making meal prepped meals according to nutrition requirements for the entire week of food (3 meals a day, 7 days per week). This role is to start ASAP. At Biospan, you'll get hands-on training from our nutritional experts and head chef. Learn to craft custom nutrition-packed menus, select the finest organic produce, and cook meals that are as nutritious as they are flavourful. It's a masterclass in taking cooking to the next level. If you value nutrition, fitness, and natural living, we want you to apply. (The ideal candidate is trustworthy, organised, and always willing to go the extra mile.) Experience: 3 years minimum chef experience Private chef experience (preferred) Other requirements: Driving Licence (required) Background check (required) Insurance (required) Work Location: In person (in the clients home) How to apply: Please fill out the application form. It will take 1 to 2 minutes. We ask you questions about your experience, your location, and your work preferences. This way, we can contact you in the future when we have jobs in your area. Please fill out address questions properly (without adding extra notes), or your application may not be processed properly.

We are looking for talented, experienced line cooks and sous chefs who have a passion for helping people. Friend That Cooks Personal Chefs is a company built on taking care of its clients by providing in-home custom healthy meals, and taking care of its chefs by offering weekday hours, excellent benefits and creative freedom. You'll work closely with families on their preferences, and often this turns into friendship with them. Work is Mon-Fri during the day (8 ish to 5 ish) and weekend hours are optional. You'll menu plan, shop, cook and clean up, leaving the client's fridge stocked with a week's worth of meals. Here is a breakdown of what to expect: ● Weekday hours ● Creative freedom, leading to a fast track of culinary growth ● GREAT benefits: Health, Dental, Vision, Life ● Paid time off that you control for sick, personal or vacation days ● Retirement benefit (company matched) for full and part time employees ● Maternity/Paternity Pay ● Automatic overtime for optional dinner parties and cooking lessons ● Referral bonus as much as $300 for clients and chefs ● Fuel reimbursements and Equipment Allowance What we're looking for in a candidate: a minimum of 5 years' experience cooking in scratch restaurant kitchens a culinary degree is preferred, but comparable experience can substitute a passion for food, a large repertoire of ethnic and classic dishes and self-motivation to learn new recipes a passion for helping and serving others a reliable vehicle that you do not share a smart phone with a data plan and comfortable with technology responsible attitude and good communication skills Starting pay at $23.46/hour, automatic raise to $24.46/hour at full time Automatic overtime for parties and cooking lessons (part and full time) $7/hr bonus while training others for those we certify as trainers (part and full time) Pay for optional holiday parties 3x or more hourly rate (part and full time) Yearly raises (part and full time) Twice per year seasonal bonuses (part and full time) Tenure bonuses and raises at 3 and 5 year marks (part and full time) Frequent contests and bonus prizes (part and full time) Occasional tips (part and full time) Earn 7% of every hour worked for unrestricted flex pay (PTO) for holidays, sick and personal days (part and full time) Three additional paid holidays per year (part and full time) 401k with company contribution (part and full time) Company profit sharing via 401k match for 401k participants (part and full time) Heavily subsidized health, dental and vision insurance plan (full time) Paid parental leave (part and full time) Dependent care savings plan (part and full time) Equipment allowance (part and full time) Dining Benefit (part and full time) Gas reimbursements (part and full time) Generous referral rewards for referring chefs and clients (part and full time) Free uniforms (part and full time)