Chef jobs in Colorado Springs, CO

Job Description Sous Chef Salary: $60,000 to $68,000 Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary Summary: As aSous Chef, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client's culture and guidelines, the Health Department's regulations, and the company's standards and expectations of food quality, freshness and presentation. The Sous Chef also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: Assists in coordinating and participating in the preparation and cooking of various food items. Assists with planning and creating menus. Rolls out new culinary programs in conjunction with the marketing and culinary team. Assists with managing cost controls and controlling expenditure. Performs other duties as assigned. Qualifications: 5 years of related culinary experience including 1 year at the management level. Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations. Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation. Ability to set up and distribute production sheets. Supervisory, leadership, training, management, and coaching skills. ServSafe or Department of Health Certification is preferred. Computer skills and knowledge of MS Office products including Excel. Associate's degree in Culinary Arts is preferred. Apply to Bon Appetit today! Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit 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. ************************************************************************************** Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. Req ID: 1485777 Bon Appetit Gina Barbish

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable BAKERS/ PASTRY CHEFS !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Control Inventory Assist in Assembling Orders Project Management Communication Uphold Wolfoods Standards of Service & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Woolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prep and bake all bakery items for the menu and special events Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise bakery personnel Actively engaged in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate baking needs, establish par levels, order adequate supplies, and maintain inventory Ensure bakery area and equipment are maintained to health standards Teach and enforce safety regulations Specialized Decorating Assist in developing and tasting recipes Assists in planning bakery products menu May act as kitchen supervisor in the absence of other Wolfoods staff Safe Special Diet and Allergen food preparation Qualification & Experience: 2+ years High Volume Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Able to both lead a team & take direction Minimum 6-day 70-hr work week Ability to work under pressure in environments that are above/below average temperatures Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch and reach for extended periods of time Must posses a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to bake from scratch Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Salary Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Community: Stonecreek of Flying Horse Infuse Your Culinary Passion into a Fulfilling Career! At our Community, we elevate the culinary experience with stability, no late nights, generous Paid Time Off, and a robust collection of employee perks. With us, you'll find more than a “job” - you'll find a rewarding career as a Sous Chef or Lead Cook! Sous Chef / Lead Cook Position Highlights: Culinary Artistry: Craft restaurant-quality meals filled with creativity, love, and passion. Kitchen Leadership: Assist in maintaining a clean, sanitized kitchen, and apply best practices in ingredient storage and management. Community Connection: Build meaningful relationships with elderly residents, enhancing their dining experience. Customer Excellence: Provide exceptional, heartfelt service at a comfortable pace. Qualifications for the Sous Chef / Lead Cook: Your Skills and Experience Experience: Have you thrived as a Sous Chef or Lead Cook in a restaurant or hospitality setting? We want to meet you! Attitude: Bring a positive mindset, willingness to learn, and stamina to stand for extended periods. Employee Perks, Programs, and Benefits: Your Rewards Instant Access: Next Day Pay available to most employees. Work-Life Balance: No late nights, Consistent Scheduling. Exclusive Discounts: Access to 300,000 Travel, Restaurant, Retail Discounts. Referral Bonuses: Unlimited! Career Growth: Frequent Training, Promotion Opportunities. Education Support: Continuing Education Reimbursement Program. Give Back: Paid Volunteer Days! Comprehensive Benefits: Competitive Paid Time Off, Health, Dental, Vision, Pet Insurance! Wage & Benefit Information: The application window is anticipated to close within 14 days of the date of the posting. Depending on your role eligibility, team members may choose from the following benefits available: Benefits Eligibility Medical, Dental, Vision insurance 401(k) Employee assistance program Employee discounts program Referral program Early access to earned wages Optional voluntary benefits including ID theft protection and pet insurance Paid Time Off Paid holidays Company provided life insurance Disability (short and long term) Flexible Spending Accounts Health Savings Account Optional life, dependent life insurance, accident, critical illness and hospital indemnity Insurance, and legal plan Tuition reimbursement PTO Exchange Join a Recognized Great Place to Work: Our Community! We're passionate about what we do, and our awards reflect our commitment. Our Mission Statement: Passionate Service. Passionate Cleanliness. Passionate Care. As a condition of employment at a Civitas Senior Living community, all new hires will be asked to complete a screening process as required by state regulations. All offers of employment are contingent upon the successful completion of this process. Residency within the State that this Community/Location operates in is a condition of employment. Ready to cook up a delightful new chapter in your culinary career? Apply today and savor the opportunity to be our next Sous Chef or Lead Cook!

Sous Chef - 38318 University Staff Description Sous ChefDining and Hospitality ServicesElevate Your Career at UCCS: Innovate, Inspire, and Impact in the Rockies!Who We AreThe University of Colorado Colorado Springs (UCCS) is a premier educational institution that prides itself on academic excellence, research, and community engagement and is actively seeking a Sous Chef to join our team! UCCS is committed to academic excellence, professional development, and fostering an environment that supports innovation and student success. At the base of the Rocky Mountains, Colorado Springs is captivated by its stunning landscapes, making it a paradise for nature lovers. This city is more than its scenery-a mosaic of history, arts, and a vibrant tech scene. We invite you to join a community that cherishes outdoor adventure as much as forward-thinking growth, an exceptional setting for both career and lifestyle. Salary Range: $49,451 - $65,934 annually. Compensation will be commensurate upon experience and qualifications. This position is Non-Exempt from the Fair Labor Standards Act (FLSA) overtime provisions. Work Location: On-SiteBenefits at a GlanceAt UCCS, our employees are our most valued asset. We're proud to offer:Generous Time Off: Enjoy 22 vacation days, 10 sick days, paid parental leave, 13 recognized holidays, and provisions for bereavement, jury duty, and FAMLI Leave. Robust Health Coverage: Our comprehensive medical plans cover preventative care at no cost, including a yearly mental health visit. Plus, benefit from affordable dental, vision plans, and competitive prescription drug prices. Financial & Retirement Benefits: Take advantage of our health savings, flexible spending accounts, and life and disability insurance. Plan for your future with our retirement options. Further Your Education: Avail twelve (12) waived credits per academic year for courses at any CU campus. We invest in your educational and professional growth. Wellness & More: From wellness programs aimed at achieving your best self to various additional benefits through CU Advantage, we prioritize well-being and holistic development. Want to know your total compensation? Use our calculator to get the complete picture!SummaryThe Sous Chef is responsible for food preparation and service in the Residential Dining Hall. This position will be responsible for overseeing the culinary staff in the residential dining hall, assisting in scheduling staff, and ensuring culinary standards are maintained. The Sous Chef must be committed to student employment and professional development opportunities for students. Essential FunctionsThe duties and responsibilities of the position include, but are not limited to:Ensure timely preparation, service, and quality of all food using well planned, sustainable, and cost-effective menus. Supervise and direct all university staff and student staff responsible for the culinary operations in the Residential Dining halls or Catering kitchen. Utilizing the DHS student development staffing model, train and supervise a student employment program that provides growth and development opportunities for student staff. Utilize service excellence to ensure all student residents receive transparent communication, service, and quality food. Assist in developing and implementation of high-quality training programs to ensure excellent product quality, consistent applications of standards, and standard operating procedures and policies for the Residential Dining Halls. Assist in developing and implementation of sustainability efforts to include sustainable food purchasing, compost, recycling, and the reduction of waste in conjunction with the Sustainability Office. Assist with special dietary needs of students in conjunction with the Assistant Director of Culinary Arts. Assist in maintenance of appropriate inventory levels while managing the ordering, receiving and inventory of all goods. Make budget recommendations for the Residential Halls to the Assistant Director of Culinary Arts. Make recommendations for long- and short-term facility and equipment needs, utilizing customer and industry trends and staff input. Represent the department through university or community committees as needed. Tentative Search TimelinePriority will be given to applications submitted by: November 22nd, 2025. Potential interview dates: November 24th - November 28th 2025. Potential start date: Early December 2025. CU is an Equal Opportunity Employer and complies with all applicable federal, state, and local laws governing nondiscrimination in employment. We are committed to creating a workplace where all individuals are treated with respect and dignity, and we encourage individuals from all backgrounds to apply, including protected veterans and individuals with disabilities. In accordance with the Equal Pay for Equal Work Act, UCCS does not discriminate based on sex in our employment or compensation practices. Qualifications Experience supporting or coordinating culinary operations in a high-volume food service environment. Experience leading a team of cooks through service. Experience with food production in a banquet style dining setting is preferred. Special Instructions to Applicants: Applications received before 11/22/2025 will receive priority consideration. • Applications submitted through email or surface mail will not be considered. Please apply at cu. edu/cu-careers (job #: 38318). • Upon request, please be prepared to provide five professional references (at least two previous/current supervisors), including their email contact information. If you have technical difficulties with your application, please contact the CU Careers help desk at ************ #5 or cucareershelp@cu. edu. Job related inquiries should be directed to the posting contact. The University of Colorado Colorado Springs will not sponsor work visas or permanent resident applications for this position. Application Materials Required: Resume/CV Application Materials Instructions: Please identify the job specific minimum qualifications you possess in your cover letter and be sure your resume includes any and all relevant experience to be accurately assessed against the qualifications listed in the posting. To apply, please submit the following application materials to this posting. 1. A current resume. Must include date ranges to include month and year (mm/yyyy) and whether the position was full time or part time. When submitting the materials, check the Job Specific Attachments box next to each document in order for the search committee members to see your materials. Job Category: Hospitality Primary Location: Colorado Springs Department: C0001 -- Colorado Springs Campus - 40253 - VCAF-Dining & Hospitality Schedule: Full-time Posting Date: Nov 19, 2025 Unposting Date: Ongoing Posting Contact Name: Joshua Hedrick Posting Contact Email: jhedric2@uccs. edu Position Number: 00803148

Job Details Roths Sea and Steak - Colorado Springs, CO $20.00 - $21.00 Hourly None Restaurant - Food ServiceDescription Chef de Partie- Roth's Sea and Steak Location: Colorado Springs, CO - Ford Amphitheatre Compensation: Hourly $20-$21 Schedule: Full-time, year-round SETTING THE GOLD STANDARD FOR FINE DINING IN COLORADO We exist to redefine fine dining in Colorado, elevating the classic American steakhouse into something more personal, connected, and memorable. · Unreasonable Hospitality - Every detail matters, from the first welcome to the final farewell. · Locally Rooted - We partner with Colorado farmers, ranchers, and artisans to source exceptional ingredients. · Unwavering Excellence - Each plate is crafted with intention, passion, and precision. · Deeply Personal - Every guest leaves feeling seen, heard, and cared for-as if dining at the home of an old friend. In our restaurant, guests, vendors, and staff are all part of the same story: a shared belief that extraordinary dining is about more than food-it's about belonging. "Hospitality is a dialogue, not a monologue." Who You Are The ultimate team player: versatile, adaptable, and always ready to step in. You thrive on change and excel across multiple stations with poise, precision, and a broad skill set. Position Summary Fill-in chef across the line-hot, cold, grill, and fish stations-as needed. You bring consistency and support, ensuring cohesive kitchen flow and plating excellence. What You'll Do · Step into any station during service with prep and execution responsibilities · Maintain polished execution at each station-timing, seasoning, plating · Communicate proactively with CDPs and Sous/Sous Chef to cover needs · Assist mise en place, inventory, and wastage tracking · Support daily station prep and coach junior team members What You'll Bring · 3+ years in fine dining or rotational roles · Broad technical competence across multiple stations · Quick learning, calm composure, and reliability · Team-first attitude and strong communication · Culinary degree a plus What We Offer · Competitive compensation · Staff meals · Uniform provision · Career development in a Michelin-standard seafood program · Opportunity to work with pristine seafood and elite producers · Full time positions: health benefits, PTO, and 401(k) with match Fan Founded, Fan Owned: Venu Holding Corporation (Venu) is set to reveal Roth's Sea & Steak and set a new course for premier dining in the heart of Northern Colorado Springs at North Gate in late fall of 2025. Housed in the nationally recognized 9,000+ capacity Ford Luxury Amphitheater at 95 Spectrum Loop, Roth's Sea & Steak promises to be a landmark dining destination, featuring a menu defined by prime cuts of beef, freshly sourced quality seafood and uncompromising sushi alongside an extensive collection of rare spirits, wines and modern mixology rivaling top destinations in the country. Roth's will offer an immersive dining experience across two floors thanks to its stellar cocktail lounge, Brohan's located at the venue's top floor, both spaces are complemented by expansive views of the Ford Amphitheater taking in world class performances alongside a breathtaking mountain scape. An unparalleled experience awaits. **VENU complies with all laws prohibiting discrimination against employees and applicants based on race, color, religion, sex, sexual orientation, gender identity, gender expression, age, national origin, citizenship status, marital status, disability, genetic information, or veterans' status

Front Range Staffing is hiring experienced Cooks for immediate placement in a full-time, contract-to-hire role! This position is perfect for someone who thrives in fast-paced, high-volume environments like fine dining, resorts, or banquet kitchens. Pay: $17.00 - $20.00/hr (DOE) Schedule: Full-time, various shifts available We're looking for a dependable and skilled Line, Prep, Grill and Banquet Cooks to join a dynamic culinary team. You'll be expected to bring speed, precision, and professionalism to every plate in a high-volume kitchen. If you've worked in resorts, fine dining, or banquet settings-this job is for you. Required Skills and Experience: 2+ years of experience as a Line Cook, Grill Cook, Jr. Sous Chef, or similar Experience in fine dining, fast-paced banquet kitchens, or resort food service Comfortable with a structured, team-oriented kitchen environment Skilled at following recipes, maintaining food safety standards, and working efficiently under pressure Able to wash dishes and sanitize kitchen equipment and surfaces High school diploma or GED Reliable transportation Non-skid shoes required Can lift 20+ lbs and stand for an 8-hour shift Dependable, punctual, and positive Front Range Staffing Offers: Health, Dental & Vision Insurance Life Insurance Short-Term & Long-Term Disability Sick Pay 401(k) Bereavement Pay Employee Referral Program If you're interested in this position, please submit your resume to jobs@frontrangestaffing.com and then call for immediate consideration.Front Range Staffing is a progressive employer that strives to have an inclusive culture of Equal Opportunity within our workforce regarding diversity of race, religion, sexual orientation, age, gender, gender identity, or national origin. Front Range Staffing Ph: (719) 323-6632 www.frontrangestaffing.com

Bonaventure is Seeking an Executive Chef At Bonaventure Senior Living, our Executive Chef plays a vital role in overseeing the culinary staff and leading our dining services department. In this dynamic position, you will be responsible for event planning, maintaining high standards of food quality and presentation, and ensuring that all meals are prepared in accordance with health and safety regulations. Additionally, you will continuously work to enhance the dining experience within our communities. Top reasons to work at Bonaventure Highly Competitive Wage- Wages starting at $66,500-$73,000 Health Benefits- Medical and dental coverage. Flexible Spending Account- For healthcare and daycare expenses. Retirement Plans- 401k matching program. Stable Hours- Consistent schedule with no night shifts What Will You Be Doing? The Executive Chef is a crucial part of our dining services team, which is integral to our mission of delivering exceptional dining experiences. Your responsibilities will include: Overseeing kitchen and wait staff while managing budget and inventory. Recruiting and maintaining kitchen staff Leading and inspiring excellent customer service for our residents. Ensuring meals are served with an appetizing and attractive presentation. Creating and maintaining the schedule for the dining services team. Maintaining a clean and organized kitchen and dining room Plan and direct all food preparation and service in accordance with Bonaventure Senior Living standards. Adhere to all state and federal regulations for long-term care communities. Will handle event planning for special events Collaborate with health services to provide dining support for residents who require it, such as mitigating weight loss or addressing specific dietary needs. Qualifications 3+ years of experience managing dining services in restaurants, banquets, or long-term care settings. Has experience managing budgets. English language required. Must pass criminal background check and drug test. Culinary school diploma or bachelor's degree in hospitality Computer proficiency including Microsoft office and ordering software Must be over the age of 21 Bonaventure of Pueblo Our state-of-the-art senior living communities offer assisted living, residential care, memory care, and independent living. We provide in-home health care services to residents in our communities. Immediate job opportunities are available, so apply today! Why Work for Bonaventure Senior Living Not all senior living communities are the same. At Bonaventure, one of our main guiding principles is, "You can never go wrong when you are doing the right thing." This philosophy embodies our commitment to caring for our residents and team members, and we strive to uphold it. Bonaventure is also committed to providing an exceptional senior lifestyle, ensuring our residents and staff remain happy and engaged. Our employees enjoy a lively work environment, thorough training and support, and take pride in working for a company that provides exceptional service. Our culture is based on respect, appreciation, and empowerment. If you are a friendly, driven individual with a passion for helping others, Bonaventure Senior Living is the perfect fit for you!

Job Description Make/prepare food in a timely manner while maintaining the highest food safety standards. You are the trained expert crafting our handmade products in our stores with the knowledge and proficiency in all aspects of food preparation Skills: • Ability to multitask/work efficiently and troubleshoot under pressure • Ability to work in a fast-paced environment • Effective communication with team members and customers • Proficient in following and executing recipes, timing and delegation with the knowledge of safe food handling, food storage and sanitation • Ability to engage and work well with others • Have an eye for detail and a passion for making great product 100% of the time Daily Routine: • Assisting in food preparation • Consistently prepare and serve food according to presentation standards and recipes • Maintains a clean and sanitary work station area including all food prep, sanitation, and storage areas. Prepare a variety of food items accurately and with quality • Manage and ensure quality of each step of the product life particularly the production-line • Document and report any discrepancies with food products, safety, and equipment if necessary • Setup kitchen successfully for next shift including Opens and Closes Additional InformationPHYSICAL REQUIREMENTS, including, but not limited to the following: Standing Most tasks are performed from a standing position. Walking surfaces include ceramic tile "bricks" with linoleum in some food process areas. Height of work surfaces is between 36" and 48". Walking For short distances for short durations Delivery personnel must travel between the store and delivery vehicle and from the delivery vehicle to the customer's location. Sitting Paperwork is normally completed in an office at a desk or table Lifting Bulk product deliveries are made twice a week or more and are unloaded by the team member using a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'. Cases are usually lifted from floor and stacked onto shelves up to 72" high. Carrying Large cans, weighing 3 pounds, 7 ounces, are carried from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store. Trays of pizza dough are carried three at a time over short distances, and weigh approximately 12 pounds per tray. During delivery, carry pizzas and beverages while performing "walking" and "climbing" duties. Pushing To move trays which are placed on dollies. A stack of trays on a dolly is approximately 24" - 30" and requires a force of up to 7.5 pounds to push. Trays may also be pulled. Climbing Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance. During delivery of product, navigation of five or more flights of stairs may be required.Stooping/Bending Forward bending at the waist is necessary at the pizza assembly station. Toe room is present, but workers are unable to flex their knees while standing at this station. Duration of this position is approximately 30 - 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. Crouching/Squatting Performed occasionally to stock shelves and to clean low areas. Reaching Reaching is performed continuously; up, down and forward. Workers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining topping ingredients, cleaning work surfaces, or answering phones. Driving Deliver pizzas within a designated delivery area. A Team Member may make several deliveries per shift. Machines, Tools, Equipment, Work Aids Team Members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. Driving Specific Job Duties Deliver product by car and then to door of customer. Deliver flyers and door hangers. Requires Valid driver's license with safe driving record meeting company standards. Access to insured vehicle which can be used for delivery.

ESSENTIAL JOB DUTIES AND RESPONSIBILITIES: Maintains a clean and safe work environment. Performs duties in compliance with safety procedures. Regular and reliable attendance is a fundamental requirement of this position. Employees are expected to be punctual and consistently present during their scheduled work hours to ensure the effective and efficient operation of the business. Maintains and wears all uniforms including nametag. Must wear a gaming license if in possession of one. Ability to efficiently and consistently prepare all menu items and specials with great attention to quality, presentation, taste, and other details. This includes the ability to prepare large orders in a manner that preserves the quality of each plate and ensures the overall order is complete and served promptly. Ability to effectively make adjustments to provide the best overall dining experience to all customers. Maintains a clean and well-organized kitchen at all times. Sweeps and mops floors. Ensures all cleaning is thorough and complete at the end of each shift as directed. Develops, maintains, and enhances positive relations with all guests and employees. Answers questions about the restaurant, the menu, and resort operations completely and accurately. Receives ongoing training, technical direction, and guidance from the Lead Cook, Sous Chef, and Restaurant Manager. Performs all duties in compliance with all safety standards, health standards, all internal policies and procedures, and in compliance with the Colorado Limited Gaming Act. Maintains alertness for performance of all responsibilities, and a general awareness of restaurant operations at all times. Keeps their supervisor informed of any concerns regarding the quality, selection, and variety of all food. Performs other duties, including special projects, as needed and directed. QUALIFICATION REQUIREMENTS: Demonstrated cooking experience, preferably within a hospitality, restaurant, or gaming environment. Demonstrated experience performing within specific deadlines or under pressure. Demonstrated experience in problem-solving, organizing, and prioritizing work. EDUCATION AND/OR EXPERIENCE: Graduation from high school or equivalent in education and experience. Two (2) or more years of recent and related cooking experience, preferably within a hospitality, restaurant, or gaming environment. CERTIFICATES, LICENSES, REGISTRATIONS: Food Handler's License, or equivalent. Successful completion of Bloodborne Pathogens and hazardous material training. OTHER SKILLS/ABILITIES: Ability to work well as part of a team. PHYSICAL DEMANDS: Essential duties involve performing physical exertion such as frequent brisk walking, climbing stairs, crouching, stooping, bending, stretching, reaching, pushing, kneeling, squatting, and standing for an entire work shift with standard breaks. Essential duties require lifting trays containing food and lifting up to 50 pounds to stack, store, or move kitchen, restaurant, or general office supplies and equipment. Essential duties involve a flexible work week with additional hours routinely required. COMPENSATION BENEFITS: $18.00-$21.00 an hour based on experience Full House Resorts provides a robust benefits package for all employees and eligible family members, including: Health & Wellness: Medical (full-time only), HSA, FSA, Dental, and Vision coverage. For the employees, Full House Resorts provides: Financial Security: Life insurance, disability coverage, and supplemental benefits. Retirement Savings: 401(k) plan with company matching after one (1) year of service. Paid Time Off: Generous PTO program. Convenient Transportation: Free shuttle service from Colorado Springs and Woodland Park. Wellness Perks: Complimentary local gym membership. Professional Growth: Tuition reimbursement and career development opportunities. Exclusive Discounts: Employee savings on hotel and resort services.

At Fogo de Chão, we strive to give our guests an unforgettable dining experience of discovery while showcasing the Culinary Art of Churrasco. Our mission is to ignite fire and joy to care for our team, our guests, and our communities. We believe better futures start when we bring our best to the table every day to Feed a Purposeful Future - starting with our team members. We feed our teams with fulfilling job opportunities, making space around the table so everyone feels welcome. At Fogo, we'll provide you with a fulfilling career with professional and personal growth opportunities at every level. Our values of teamwork, integrity, excellence, humility and Deixa Comigo (we've got you!) are more than just words, it's how we do things every day. Now Hiring / Immediately Hiring: Kitchen Prep Essential Duties and Responsibilities include the following. Other duties may be assigned. Provides support through preparation and proper presentation of all salad bar items, side dishes and desserts according to recipe in an efficient manner. Ensures that the quality of all inventory and fresh produce are of the highest standards. Proper management of inventory levels including the storage area. Assists management with tracking of expiration dates on all products. Maintains cleanliness of all kitchen equipment and areas. Completes any beginning or closing shift duties as directed by management. Requirements: Must be able to transport objects up to 50 lbs, stand for long periods of time, and work at a quick pace. Must be able to work weekends and holidays. Medical, Dental, and Vision insurance are available for full-time, hourly Team Members on the first of the month following 60 days of employment. Additionally, company-paid Life Insurance and Short-Term Disability are provided where allowed. We offer a comprehensive voluntary benefits package including Critical Illness, Hospital Indemnity, Accident Coverage, Permanent Life, and Pet Insurance. Part-Time Team Members are offered a Minimum Essential Coverage (MEC) Health plan in addition to Dental, Vision, Short-Term Disability, and Life Insurance. Coverage for these plans can start as early as the first of the month following your hire date. Additionally, Part-Time Team Members are offered enrollment in voluntary benefits, including Pet Insurance, Legal, and ID Protection. Fogo de Chão is an Equal Opportunity & E Verify Employer This position has a pay range that starts at 14.81 and goes up to 17.81. Your rate is dependent upon your relevant work experience.

(Full Time, Non-Exempt) Application Closing Deadline: For best consideration, please submit your application materials by 4:00 p.m. December 29, 2025 Hiring Range $46,184 - 53,183 annually based on qualifications, education and experience as it relates to the position. Position Summary: Under the supervision of the Chef, this position performs various cooking and kitchen functions with a strong focus on achieving expected standards in food preparation. Prepares, portions, and cooks food products based on the highest quality standards. Performs final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. This position may provide supervision for other cooks. This position is required to work varied work hours including, nights, weekends and holidays. Essential Duties: * Prepares a variety of items including meats, seafood, poultry, and vegetables for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. * Assists in food prep assignments during off-peak periods as needed. Ensures food is rotated on schedule from freezer/walk-in to prep areas, and then on to the line for cooking. * Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. * Portions food products prior to cooking according to standard portion sizes and recipe specifications * Follows proper plate presentation and garnish set up for all dishes. * Responsible for quality of products served. * Assists with shift changeover to ensure customer orders are filled before leaving. * Responsible for monthly kitchen inventories and assists in weekly ordering of supplies. * Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. Handles, stores and rotates all products properly. * Maintains a clean and sanitary work area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. * Opens and closes the kitchen properly and follows the opening and closing checklist for kitchen stations. Works special events and banquets as needed. * Assists in supervising the work of line cooks to ensure that all assigned tasks are completed in a timely manner. * Responsible for ensuring all state, local and District health standards are met in food areas at all times. Ensures all cooking, prep, and food handling areas and surfaces are thoroughly cleaned and sanitized at the end of the work day. * Complies with Health Department and other governmental agency regulations. * Completes all incident/accident reports and follow-up according to District procedures in a timely manner. * Responds tactfully, respectfully and in a timely fashion to inquiries and problems in person, by email, phone and mail providing helpful information and explanations in-line with District policies and procedures. Thoughtfully handles confrontational or stressful interactions. * Ensures that all guests feel welcome and are given responsive, friendly and courteous service at all times. * Maintains a flexible and team oriented attitude. * This position is required to work varied work hours. May be required to work at different locations throughout the District. * Actively facilitates and participates in employee cross-training activities. * Attend and participate in staff meetings, trainings, and orientations. * Attend work on a regular, reliable and punctual basis. * Assists in developing menus and al la carte menus with appropriate profit margins. This job description should not be construed to imply that these requirements are the exclusive duties of the position. Incumbents may be required to follow any other instructions, and to perform any other related duties, as may be required. Education and/or Experience: * Must be twenty (21) years of age with a high school diploma or equivalent. A degree from a culinary school preferred. * A minimum of two (2) years of progressive experience in kitchen preparation and cooking. At least six (6) months experience in a similar lead capacity. Must be knowledgeable and able to manage and comply with Health Department and other governmental agency regulations. Previous lead and/or supervisory experience preferred. * A combination of experience and education may be considered. Licenses, Certifications, and Other Requirements: * Must possess a valid Colorado Driver License or the ability to obtain upon hire and maintain an acceptable driving record. Necessary Knowledge, Skills and Abilities: * Must have extensive knowledge of food preparation and production for volume restaurant. * Knowledge of health standards and ability to communicate effectively. * Must have strong organizational skills. Must be highly motivated and take direction well. * Strong interpersonal and leadership skills. * Must be highly motivated and take direction well with excellent interpersonal and communication skills, both written and verbally. * Ability to work independently and with a team in a fast-paced and high volume environment with emphasis on accuracy and timeliness. * Ability to handle stressful situations. * Ability to provide outstanding customer service and get along with coworkers, patrons, and supervisors and interact with employees and vendors in a professional manner. Material and Equipment Used : To successfully perform the required job duties, this position regularly uses: grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, refrigeration equipment, dishwasher, slicer, coffee machine, steamer, mixer and chef's knives and a variety of other kitchen appliances and tools. Personal computer, phone and other basic office equipment. This position is required to drive a personal vehicle to various District facilities for business purposes. Working Environment : Primarily works in a busy restaurant, hotel and event environment subject to heat and steam, continuous interruptions, and background noises. Will be working in a warm environment where temperatures can rise or fall quickly. Occasionally works out of doors, subject to variable weather conditions, ecosystems and landscape. Physical Requirements : Continuous standing -during preparation, during service hours or during expediting, usually all day. Full range of mobility to handle and operate office equipment, reach outward and above shoulder and carry, pull, push or lift up to 50 lbs. May occasionally climb, crawl, squat, kneel. The employee will regularly move equipment, tables and chairs. The employee must be able to see close up and at a distance with vision acuity and the ability to adjust focus allowing a broad field of vision. The employee must communicate clearly and effectively, must understand and be understood. Must have moderate comprehension and literacy to read use records and all special requests. This list is not all-inclusive and represents examples of the work environment and physical demands. We've Got You Covered! South Suburban Offers: * Competitive medical, dental and vision plans * Disability and life insurance * Flexible spending accounts (FSA's) Happy Employees Are the Best Employees * South Suburban provides an employee assistance program at no cost that includes: counseling, financial planning, legal assistance, and much more! * Our Employee Wellness Program gives covered staff the ability to reduce their medical premium by $360 annually Take Time Away to Do What You Enjoy * 10 paid holidays per year * 4 personal days per year * Earn 11.5 paid vacation days per year * Paid sick leave to rest, recover, and take care of yourself We've Got Your Back * Up to 9% 401(a) Employer contribution/match that vest after 3 years of service * Trainings to grow your professional and personal skill set * Tuition Reimbursement Program that covers up to $2,500 per year Play Where You Work * Employee engagement is a priority at South Suburban. Staff gatherings have included: pictures with the Stanley Cup, Chili Cook-Off, Ice Cream Social, Shuffleboard Tournament, Employee Appreciation Luncheon, just to name a few * Monthly wellness challenge opportunities and staff recognition honors We LOVE Our Facilities and So Will You: * Free daily admission to recreation centers, tennis courts, ice rinks and swimming pools * 50% off food at South Suburban restaurants * $5 to $10 for nine holes of golf at four different courses SSPRD offers an excellent comprehensive benefit package including but not limited to: Medical/Dental/Vision. For a more detailed overview please view the Benefits Guide for Full-Time Employees About Us Our mission is to foster healthy living through stewardship of the environment, parks, trails, and open space by providing recreational services and programs. We serve residents in Bow Mar, Columbine Valley, Centennial west of I-25, Littleton, Lone Tree and Sheridan and unincorporated portions of Douglas, Jefferson and Arapahoe counties. We operate four full-service recreation centers, golf courses, outdoor pools and restaurants, two ice centers and miniature golf courses, a botanical garden event center, a BMX track, a sports dome, batting cages, an entertainment center, a hotel and a nature center. In addition, we maintain nearly 3,800 acres of developed and open space land, including 119 multi-purpose athletic fields, more than 100 parks, nearly 80 miles of trails, 60 playgrounds, 56 tennis courts, and the 880-acre South Platte Park.

PRN Cook/Chef - Flexible We're looking for a reliable and passionate Cook/Chef to join our team on a PRN (as-needed) basis. If you love creating delicious meals and enjoy serving the senior community, this is a wonderful opportunity to make a meaningful impact-on a schedule that works for you. Availability for weekends and holidays is required. Benefits Include: * Medical Insurance - HDHP or PPO (Full-time employees only) * Vision/Dental/Life Insurance (Full-time employees only) * Health Savings Account with Company Match (Full-time employees only) * Flexible Spending Account * Company matching 403(b) Plan * Paid Vacation * Personal, Sick and Holidays * Paid Volunteer Program * Total Care EAP (Employee Assistance Program) * Wages on Demand These benefits may be reduced depending on FT, PT, PRN or temporary job status. To receive certain benefits, eligible employees may be required to meet participation requirements and pay required premiums and other contributions. ESSENTIAL FUNCTIONS Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * Cooks meals according to established recipes and menus. * Assists Culinary Services Director in creating menus that meet the residents' nutritional needs and accommodates residents' food preferences. * Presents meals that are pleasing to the eye and palate. * Sets up kitchen and preps according to each day's menu, preps for next day. * Cleans dishes, floors, walls and kitchen equipment maintaining sanitary guidelines according to community's policies and procedures. * Maintains an organized, clean, and safe storeroom, coolers, and kitchen. * Assists in planning and cooking of special meals.. * Maintains proper temperatures of steam table, dishwasher, refrigerator and freezer. * Maintains confidentiality of residents' personal information in and out of the community and protects and supports residents' rights. * Maintains a professional appearance by wearing clean, pressed uniform and a demeanor that encourages a positive nurturing environment for the residents, families, vendors, and guests. * Maintains a positive customer service environment and practices honesty and integrity in all aspects of performance. * Ensures adequate daily coverage for meal service by communicating with the Culinary Services Director and/or Host/Hostess, to include taking resident orders for meals, providing drink refills according to residents' / guests' requests, assists with the cleaning, resetting and preparation of the dining room in-between mealtimes. * Performs all other duties as assigned or required. Managerial Breadth/Scope of Job There are no managerial duties for this position.

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Controls Inventory Assists in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities Interact with Campers, Staff, and Parents Uphold Wolfoods Standards of Service and Quality Recognize and Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise personnel Actively engage in planning, scheduling, directing, and training Understand the importance of cross-utilization Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Understand that special diet ingredients could have a 2+ week lead time Recommends equipment purchases May act as front of house supervisor in the absence of other Wolfoods staff SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: 2+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day 70-hour work week Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend. stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to identify the Big 9 Allergens in food and communicate effectively with others Must be able to cook from scratch with minimal supervision Must be able to take a menu and make several different versions of the items to cater to dietary needs Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

**Dining and Hospitality Services** **Elevate Your Career at UCCS: Innovate, Inspire, and Impact in the Rockies!** **Who We Are** The University of Colorado Colorado Springs (******************************************************* URL=********************************* (UCCS) is a premier educational institution that prides itself on academic excellence, research, and community engagement and is actively seeking a Sous Chef to join our team! UCCS is committed to academic excellence, professional development, and fostering an environment that supports innovation and student success. At the base of the Rocky Mountains, Colorado Springs (******************************************************* URL=************************** is captivated by its stunning landscapes, making it a paradise for nature lovers. This city is more than its scenery-a mosaic of history, arts, and a vibrant tech scene. We invite you to join a community that cherishes outdoor adventure as much as forward-thinking growth, an exceptional setting for both career and lifestyle. **Salary** **Range** : $49,451 - $65,934 annually. Compensation will be commensurate upon experience and qualifications. This position is Non-Exempt from the Fair Labor Standards Act (FLSA) overtime provisions. **Work Location: On-Site** Benefits at a Glance (******************************************************* URL=************************************** At UCCS, our employees are our most valued asset. We're proud to offer: + Generous Time Off: Enjoy 22 vacation days, 10 sick days, paid parental leave, 13 recognized holidays, and provisions for bereavement, jury duty, and FAMLI Leave. + Robust Health Coverage: Our comprehensive medical plans cover preventative care at no cost, including a yearly mental health visit. Plus, benefit from affordable dental, vision plans, and competitive prescription drug prices. + Financial & Retirement Benefits: Take advantage of our health savings, flexible spending accounts, and life and disability insurance. Plan for your future with our retirement options. + Further Your Education: Avail twelve (12) waived credits per academic year for courses at any CU campus. We invest in your educational and professional growth. + Wellness & More: From wellness programs aimed at achieving your best self to various additional benefits through CU Advantage, we prioritize well-being and holistic development. + Want to know your total compensation? Use our calculator (******************************************************* URL=********************************************************************************************************** to get the complete picture! **Summary** The Sous Chef is responsible for food preparation and service in the Residential Dining Hall. This position will be responsible for overseeing the culinary staff in the residential dining hall, assisting in scheduling staff, and ensuring culinary standards are maintained. The Sous Chef must be committed to student employment and professional development opportunities for students. **Essential Functions** The duties and responsibilities of the position include, but are not limited to: + Ensure timely preparation, service, and quality of all food using well planned, sustainable, and cost-effective menus. + Supervise and direct all university staff and student staff responsible for the culinary operations in the Residential Dining halls or Catering kitchen. + Utilizing the DHS student development staffing model, train and supervise a student employment program that provides growth and development opportunities for student staff. + Utilize service excellence to ensure all student residents receive transparent communication, service, and quality food. + Assist in developing and implementation of high-quality training programs to ensure excellent product quality, consistent applications of standards, and standard operating procedures and policies for the Residential Dining Halls. + Assist in developing and implementation of sustainability efforts to include sustainable food purchasing, compost, recycling, and the reduction of waste in conjunction with the Sustainability Office. + Assist with special dietary needs of students in conjunction with the Assistant Director of Culinary Arts. + Assist in maintenance of appropriate inventory levels while managing the ordering, receiving and inventory of all goods. + Make budget recommendations for the Residential Halls to the Assistant Director of Culinary Arts. + Make recommendations for long- and short-term facility and equipment needs, utilizing customer and industry trends and staff input. + Represent the department through university or community committees as needed. **Tentative Search Timeline** + Priority will be given to applications submitted by: **November 22nd, 2025.** + Potential interview dates: **November 24th - November 28th 2025.** + Potential start date: **Early December 2025.** CU is an Equal Opportunity Employer and complies with all applicable federal, state, and local laws governing nondiscrimination in employment. We are committed to creating a workplace where all individuals are treated with respect and dignity, and we encourage individuals from all backgrounds to apply, including protected veterans and individuals with disabilities. In accordance with the Equal Pay for Equal Work Act, UCCS does not discriminate based on sex in our employment or compensation practices. **Qualifications** + Experience supporting or coordinating culinary operations in a high-volume food service environment. + Experience leading a team of cooks through service. + Experience with food production in a banquet style dining setting is preferred. Special Instructions to Applicants: Applications received before 11/22/2025 will receive priority consideration. Applications submitted through email or surface mail will not be considered. Please apply at cu.edu/cu-careers (job #: 38318). Upon request, please be prepared to provide five professional references (at least two previous/current supervisors), including their email contact information. If you have technical difficulties with your application, please contact the CU Careers help desk at ************ #5 or ******************** (******************************************************* URL=********************) . Job related inquiries should be directed to the posting contact. The University of Colorado Colorado Springs will not sponsor work visas or permanent resident applications for this position. Application Materials Required: Resume/CV Application Materials Instructions: Please identify the job specific minimum qualifications you possess in your cover letter and be sure your resume includes any and all relevant experience to be accurately assessed against the qualifications listed in the posting. To apply, please submit the following application materials to this posting. 1. A current resume. Must include date ranges to include month and year (mm/yyyy) and whether the position was full time or part time. When submitting the materials, check the Job Specific Attachments box next to each document in order for the search committee members to see your materials. **Job Category** : Hospitality **Primary Location** : Colorado Springs Department: C0001 -- Colorado Springs Campus - 40253 - VCAF-Dining & Hospitality **Schedule** : Full-time **Posting Date** : Nov 19, 2025 **Unposting Date** : Ongoing Posting Contact Name: Joshua Hedrick Posting Contact Email: ***************** (******************************************************* URL=*****************) Position Number: 00803148 Copyright 2025 Jobelephant.com Inc. All rights reserved. Posted by the FREE value-added recruitment advertising agency (***************************** jeid-f7acff535299b043ab40e7eb030c5827 The University of Colorado does not discriminate on the basis of race, color, national origin, sex, age, pregnancy, disability, creed, religion, sexual orientation, gender identity, gender expression, veteran status, political affiliation, or political philosophy. All qualified individuals are encouraged to apply.

At Domino's, we are a brand of honesty, transparency and accountability and we want exceptional people like you to join our team! We have continued to prove we “Put our People First” by making sure our work environment is safe and provides stability for you as a team member. The brand continues to deliver the “Power of Possible” to local Domino's store owners, 90% of which started as delivery drivers and pizza makers in our stores! Job Description Make/prepare food in a timely manner while maintaining the highest food safety standards. You are the trained expert crafting our handmade products in our stores with the knowledge and proficiency in all aspects of food preparation Skills: • Ability to multitask/work efficiently and troubleshoot under pressure • Ability to work in a fast-paced environment • Effective communication with team members and customers • Proficient in following and executing recipes, timing and delegation with the knowledge of safe food handling, food storage and sanitation • Ability to engage and work well with others • Have an eye for detail and a passion for making great product 100% of the time Daily Routine: • Assisting in food preparation • Consistently prepare and serve food according to presentation standards and recipes • Maintains a clean and sanitary work station area including all food prep, sanitation, and storage areas. Prepare a variety of food items accurately and with quality • Manage and ensure quality of each step of the product life particularly the production-line • Document and report any discrepancies with food products, safety, and equipment if necessary • Setup kitchen successfully for next shift including Opens and Closes Additional Information PHYSICAL REQUIREMENTS, including, but not limited to the following: Standing Most tasks are performed from a standing position. Walking surfaces include ceramic tile "bricks" with linoleum in some food process areas. Height of work surfaces is between 36" and 48". Walking For short distances for short durations Delivery personnel must travel between the store and delivery vehicle and from the delivery vehicle to the customer's location. Sitting Paperwork is normally completed in an office at a desk or table Lifting Bulk product deliveries are made twice a week or more and are unloaded by the team member using a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'. Cases are usually lifted from floor and stacked onto shelves up to 72" high. Carrying Large cans, weighing 3 pounds, 7 ounces, are carried from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store. Trays of pizza dough are carried three at a time over short distances, and weigh approximately 12 pounds per tray. During delivery, carry pizzas and beverages while performing "walking" and "climbing" duties. Pushing To move trays which are placed on dollies. A stack of trays on a dolly is approximately 24" - 30" and requires a force of up to 7.5 pounds to push. Trays may also be pulled. Climbing Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance. During delivery of product, navigation of five or more flights of stairs may be required. Stooping/Bending Forward bending at the waist is necessary at the pizza assembly station. Toe room is present, but workers are unable to flex their knees while standing at this station. Duration of this position is approximately 30 - 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients, as well as while washing dishes. Crouching/Squatting Performed occasionally to stock shelves and to clean low areas. Reaching Reaching is performed continuously; up, down and forward. Workers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining topping ingredients, cleaning work surfaces, or answering phones. Machines, Tools, Equipment, Work Aids Team Members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel.

Join our compassionate community at Bethesda Gardens Monument, where we prioritize the well-being and tastes of our beloved residents. We are seeking a dedicated and skilled chef who cherishes the opportunity to make a difference one plate at a time. Oversees all functions of meal preparation and prepares meals that are nutritious, tasty, and presented professionally. This position involves rotating day, evening and weekend and holiday coverage is required. Benefits Include: * Medical Insurance - HDHP or PPO (Full-time employees only) * Vision/Dental/Life Insurance (Full-time employees only) * Health Savings Account with Company Match (Full-time employees only) * Flexible Spending Account * Company matching 403(b) Plan * Paid Vacation * Personal, Sick and Holidays * Paid Volunteer Program * Total Care EAP (Employee Assistance Program) * Wages on Demand These benefits may be reduced depending on FT, PT, PRN or temporary job status. To receive certain benefits, eligible employees may be required to meet participation requirements and pay required premiums and other contributions. ESSENTIAL FUNCTIONS Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * Cooks meals according to established recipes and menus. * Assists Culinary Services Director in creating menus that meet the residents' nutritional needs and accommodates residents' food preferences. * Presents meals that are pleasing to the eye and palate. * Sets up kitchen and preps according to each day's menu, preps for next day. * Cleans dishes, floors, walls and kitchen equipment maintaining sanitary guidelines according to community's policies and procedures. * Maintains an organized, clean, and safe storeroom, coolers, and kitchen. * Assists in planning and cooking of special meals.. * Maintains proper temperatures of steam table, dishwasher, refrigerator and freezer. * Maintains confidentiality of residents' personal information in and out of the community and protects and supports residents' rights. * Maintains a professional appearance by wearing clean, pressed uniform and a demeanor that encourages a positive nurturing environment for the residents, families, vendors, and guests. * Maintains a positive customer service environment and practices honesty and integrity in all aspects of performance. * Ensures adequate daily coverage for meal service by communicating with the Culinary Services Director and/or Host/Hostess, to include taking resident orders for meals, providing drink refills according to residents' / guests' requests, assists with the cleaning, resetting and preparation of the dining room in-between mealtimes. * Performs all other duties as assigned or required. Managerial Breadth/Scope of Job There are no managerial duties for this position.

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. This is a HANDS-ON & demanding position!! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Controls Inventory Assists in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities Interact with Campers, Staff, and Parents Uphold Wolfoods Standards of Service and Quality Recognize and Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise personnel Actively engage in planning, scheduling, directing, and training Understand the importance of cross-utilization Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Understand that special diet ingredients could have a 2+ week lead time Recommends equipment purchases May act as front of house supervisor in the absence of other Wolfoods staff SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: 2+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day 70-hour work week Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend. stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to identify the Big 9 Allergens in food and communicate effectively with others Must be able to cook from scratch with minimal supervision Must be able to take a menu and make several different versions of the items to cater to dietary needs Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Sous Chef Dining and Hospitality Services Elevate Your Career at UCCS\: Innovate, Inspire, and Impact in the Rockies! Who We Are The University of Colorado Colorado Springs (UCCS) is a premier educational institution that prides itself on academic excellence, research, and community engagement and is actively seeking a Sous Chef to join our team! UCCS is committed to academic excellence, professional development, and fostering an environment that supports innovation and student success. At the base of the Rocky Mountains, Colorado Springs is captivated by its stunning landscapes, making it a paradise for nature lovers. This city is more than its scenery-a mosaic of history, arts, and a vibrant tech scene. We invite you to join a community that cherishes outdoor adventure as much as forward-thinking growth, an exceptional setting for both career and lifestyle. Salary Range\: $49,451 - $65,934 annually. Compensation will be commensurate upon experience and qualifications. This position is Non-Exempt from the Fair Labor Standards Act (FLSA) overtime provisions. Work Location\: On-Site Benefits at a Glance At UCCS, our employees are our most valued asset. We're proud to offer: Generous Time Off\: Enjoy 22 vacation days, 10 sick days, paid parental leave, 13 recognized holidays, and provisions for bereavement, jury duty, and FAMLI Leave. Robust Health Coverage\: Our comprehensive medical plans cover preventative care at no cost, including a yearly mental health visit. Plus, benefit from affordable dental, vision plans, and competitive prescription drug prices. Financial & Retirement Benefits\: Take advantage of our health savings, flexible spending accounts, and life and disability insurance. Plan for your future with our retirement options. Further Your Education\: Avail twelve (12) waived credits per academic year for courses at any CU campus. We invest in your educational and professional growth. Wellness & More\: From wellness programs aimed at achieving your best self to various additional benefits through CU Advantage, we prioritize well-being and holistic development. Want to know your total compensation? Use our calculator to get the complete picture! Summary The Sous Chef is responsible for food preparation and service in the Residential Dining Hall. This position will be responsible for overseeing the culinary staff in the residential dining hall, assisting in scheduling staff, and ensuring culinary standards are maintained. The Sous Chef must be committed to student employment and professional development opportunities for students. Essential Functions The duties and responsibilities of the position include, but are not limited to: Ensure timely preparation, service, and quality of all food using well planned, sustainable, and cost-effective menus. Supervise and direct all university staff and student staff responsible for the culinary operations in the Residential Dining halls or Catering kitchen. Utilizing the DHS student development staffing model, train and supervise a student employment program that provides growth and development opportunities for student staff. Utilize service excellence to ensure all student residents receive transparent communication, service, and quality food. Assist in developing and implementation of high-quality training programs to ensure excellent product quality, consistent applications of standards, and standard operating procedures and policies for the Residential Dining Halls. Assist in developing and implementation of sustainability efforts to include sustainable food purchasing, compost, recycling, and the reduction of waste in conjunction with the Sustainability Office. Assist with special dietary needs of students in conjunction with the Assistant Director of Culinary Arts. Assist in maintenance of appropriate inventory levels while managing the ordering, receiving and inventory of all goods. Make budget recommendations for the Residential Halls to the Assistant Director of Culinary Arts. Make recommendations for long- and short-term facility and equipment needs, utilizing customer and industry trends and staff input. Represent the department through university or community committees as needed. Tentative Search Timeline Priority will be given to applications submitted by\: November 22nd, 2025. Potential interview dates\: November 24th - November 28th 2025. Potential start date\: Early December 2025. CU is an Equal Opportunity Employer and complies with all applicable federal, state, and local laws governing nondiscrimination in employment. We are committed to creating a workplace where all individuals are treated with respect and dignity, and we encourage individuals from all backgrounds to apply, including protected veterans and individuals with disabilities. In accordance with the Equal Pay for Equal Work Act, UCCS does not discriminate based on sex in our employment or compensation practices. Experience supporting or coordinating culinary operations in a high-volume food service environment. Experience leading a team of cooks through service. Experience with food production in a banquet style dining setting is preferred.

At Domino's, we are a brand of honesty, transparency and accountability and we want exceptional people like you to join our team! We have continued to prove we “Put our People First” by making sure our work environment is safe and provides stability for you as a team member. The brand continues to deliver the “Power of Possible” to local Domino's store owners, 90% of which started as delivery drivers and pizza makers in our stores! Job Description Make/prepare food in a timely manner while maintaining the highest food safety standards. You are the trained expert crafting our handmade products in our stores with the knowledge and proficiency in all aspects of food preparation Skills: • Ability to multitask/work efficiently and troubleshoot under pressure • Ability to work in a fast-paced environment • Effective communication with team members and customers • Proficient in following and executing recipes, timing and delegation with the knowledge of safe food handling, food storage and sanitation • Ability to engage and work well with others • Have an eye for detail and a passion for making great product 100% of the time Daily Routine: • Assisting in food preparation • Consistently prepare and serve food according to presentation standards and recipes • Maintains a clean and sanitary work station area including all food prep, sanitation, and storage areas. Prepare a variety of food items accurately and with quality • Manage and ensure quality of each step of the product life particularly the production-line • Document and report any discrepancies with food products, safety, and equipment if necessary • Setup kitchen successfully for next shift including Opens and Closes Additional Information PHYSICAL REQUIREMENTS, including, but not limited to the following: Standing Most tasks are performed from a standing position. Walking surfaces include ceramic tile "bricks" with linoleum in some food process areas. Height of work surfaces is between 36" and 48". Walking For short distances for short durations Delivery personnel must travel between the store and delivery vehicle and from the delivery vehicle to the customer's location. Sitting Paperwork is normally completed in an office at a desk or table Lifting Bulk product deliveries are made twice a week or more and are unloaded by the team member using a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'. Cases are usually lifted from floor and stacked onto shelves up to 72" high. Carrying Large cans, weighing 3 pounds, 7 ounces, are carried from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store. Trays of pizza dough are carried three at a time over short distances, and weigh approximately 12 pounds per tray. During delivery, carry pizzas and beverages while performing "walking" and "climbing" duties. Pushing To move trays which are placed on dollies. A stack of trays on a dolly is approximately 24" - 30" and requires a force of up to 7.5 pounds to push. Trays may also be pulled. Climbing Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance. During delivery of product, navigation of five or more flights of stairs may be required. Stooping/Bending Forward bending at the waist is necessary at the pizza assembly station. Toe room is present, but workers are unable to flex their knees while standing at this station. Duration of this position is approximately 30 - 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients, as well as while washing dishes. Crouching/Squatting Performed occasionally to stock shelves and to clean low areas. Reaching Reaching is performed continuously; up, down and forward. Workers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining topping ingredients, cleaning work surfaces, or answering phones. Machines, Tools, Equipment, Work Aids Team Members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel.