Chef jobs in Fort Collins, CO

Limelight Hotels by Aspen One provide authentic and contemporary connections to their communities and the adventures that surround them. Set in the heart of elevated and unique locations, each Limelight hotel is carefully designed with distinctive design and purposeful functionality, created to evoke a sense of place and a point of view. Current locations include across Colorado in Aspen, Snowmass, Denver, and Boulder (just opened fall 2025); Ketchum, Idaho; Mammoth, California (now open); and Charleston, South Carolina (coming in 2028). For more information, visit *********************** or follow @limelighthotel on X, Instagram or Facebook. Please note that all official communications from the Talent Acquisition or Human Resources team are sent from email addresses within the *********************************, aspen.com, aspensnowmass.com, aspenhospitality.co, limelighthotels.com & thelittlenell.com domains. Position Summary The Chef de Cuisine is responsible for overseeing all culinary operations, ensuring the highest standards of food quality, presentation, and consistency. This role focuses on food preparation and execution along with developing innovative menus and maintaining cost controls to optimize efficiency and profitability. The ideal candidate will bring strong creativity, and a passion for excellence to drive an exceptional dining experience while upholding health and safety regulations. This position reports to the Executive Chef. The budgeted salary range for this position is $95,000 - $105,000. Actual pay will be dependent on budget and experience, all salaried roles are eligible for bonus. Job Posting Deadline Applications for this position will be accepted until December 29, 2025. Essential Job Functions/Key Job Responsibilities * Responsible for the financial success of the operation * Responsible for ordering, receiving, delivery and rotation of food items * Produce weekly schedules according to budget and forecasted numbers * Ensure that all daily opening procedures are followed * Ensure consistency of product using training guides * Maintain and promote proper food safety and handling protocol * Complete and assign daily production and preparation lists * Contribute to the creation of fresh and innovative daily specials * Work as an active participant on the service line as required * Oversee daily kitchen closing and cleaning procedures to include walk-ins and freezers * Complete and submit an accurate monthly inventory & responsible for proper payroll procedure * Other duties as assigned Qualifications Education & Experience Requirements * Culinary degree or equivalent work experience required * Serv Safe certification required * Minimum 2 years of management experience in a culinary environment required Knowledge, Skills & Abilities * Proficient knowledge of purchasing * Proficient knowledge of high-volume production experience * Knowledge of food handling, safety and other restaurant guidelines * Knowledge of Microsoft Office Suite * Proficient written and verbal communication English skills, Spanish a plus * Proficient knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and more * Proficient experience in guest facing roles * Strong analytical and problem-solving skills * Excellent time management skills * Ability to manage difficult or emotional situations whether they be customer or employee related * Ability to quickly adapt to stressful circumstances, changes in processes, customer flow, environments and tasks * Ability to engage with customers in a positive and helpful manner * Ability to work in collaboration with others to achieve team goals * Ability to communicate with restaurant manager as needed to provide menu and pricing information * Ability to communicate with executive chef regarding the daily inventory and ordering process Additional Information Work Environment & Physical Demands * Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time * Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces * Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50) Job Benefits This position is classified as a regular full-time position eligible for the following benefits: Enrollment dates differ across the various programs. * Health, Dental and Vision Insurance Programs * Flexible Spending Account Programs * Life Insurance Programs * Paid Time Off Programs * Paid Leave Programs * 401(k) Savings Plan * Employee Ski Pass and Dependent Ski Passes * Other company perks The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. By accepting a position with Aspen One, Aspen Snowmass, Aspen Ventures or Aspen Hospitality you acknowledge that you are able to perform the essential functions of the job with or without reasonable accommodation. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. To request accommodation during the application and interviewing process, please contact Human Resources at ************. This job description is designed to indicate the general nature and level of work. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to this job. Duties and responsibilities may change at any time with or without notice. Aspen One is an equal opportunity employer (Minority/Female/Disabled/Veteran). At Aspen One, inclusion, equity, and diversity are fundamental to fulfilling our vision of building a better workplace and better world. From our hiring practices through the entire employee experience, we embrace and celebrate the unique experiences, perspectives and cultural backgrounds that each employee brings to the workplace. We encourage diverse points of view which allows us to develop innovative solutions to the ever-evolving world of work. Aspen One strives to foster an environment where our employees feel respected, valued and empowered, and our team members are at the forefront of helping us promote and sustain an inclusive workplace that works for all. For an overview of Aspen One Company's benefits and other compensation visit *************************************************** Aspen One participates in E-Verify. E-Verify & Right to Work Poster

Job Description 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

L imelight Hotels by Aspen One provide authentic and contemporary connections to their communities and the adventures that surround them. Set in the heart of elevated and unique locations, each Limelight hotel is carefully designed with distinctive design and purposeful functionality, created to evoke a sense of place and a point of view. Current locations include across Colorado in Aspen, Snowmass, Denver, and Boulder (just opened fall 2025); Ketchum, Idaho; Mammoth, California (now open); and Charleston, South Carolina (coming in 2028). For more information, visit *********************** or follow @limelighthotel on X, Instagram or Facebook. Please note that all official communications from the Talent Acquisition or Human Resources team are sent from email addresses within the *********************************, aspen.com, aspensnowmass.com, aspenhospitality.co, limelighthotels.com & thelittlenell.com domains. Position Summary The Chef de Cuisine is responsible for overseeing all culinary operations, ensuring the highest standards of food quality, presentation, and consistency. This role focuses on food preparation and execution along with developing innovative menus and maintaining cost controls to optimize efficiency and profitability. The ideal candidate will bring strong creativity, and a passion for excellence to drive an exceptional dining experience while upholding health and safety regulations. This position reports to the Executive Chef. The budgeted salary range for this position is $95,000 - $105,000. Actual pay will be dependent on budget and experience, all salaried roles are eligible for bonus. Job Posting Deadline Applications for this position will be accepted until December 29, 2025. Essential Job Functions/Key Job Responsibilities • Responsible for the financial success of the operation • Responsible for ordering, receiving, delivery and rotation of food items • Produce weekly schedules according to budget and forecasted numbers • Ensure that all daily opening procedures are followed • Ensure consistency of product using training guides • Maintain and promote proper food safety and handling protocol • Complete and assign daily production and preparation lists • Contribute to the creation of fresh and innovative daily specials • Work as an active participant on the service line as required • Oversee daily kitchen closing and cleaning procedures to include walk-ins and freezers • Complete and submit an accurate monthly inventory & responsible for proper payroll procedure • Other duties as assigned Qualifications Education & Experience Requirements • Culinary degree or equivalent work experience required • Serv Safe certification required • Minimum 2 years of management experience in a culinary environment required Knowledge, Skills & Abilities • Proficient knowledge of purchasing • Proficient knowledge of high-volume production experience • Knowledge of food handling, safety and other restaurant guidelines • Knowledge of Microsoft Office Suite • Proficient written and verbal communication English skills, Spanish a plus • Proficient knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and more • Proficient experience in guest facing roles • Strong analytical and problem-solving skills • Excellent time management skills • Ability to manage difficult or emotional situations whether they be customer or employee related • Ability to quickly adapt to stressful circumstances, changes in processes, customer flow, environments and tasks • Ability to engage with customers in a positive and helpful manner • Ability to work in collaboration with others to achieve team goals • Ability to communicate with restaurant manager as needed to provide menu and pricing information • Ability to communicate with executive chef regarding the daily inventory and ordering process Additional Information Work Environment & Physical Demands • Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time • Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces • Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50) Job Benefits This position is classified as a regular full-time position eligible for the following benefits: Enrollment dates differ across the various programs. • Health, Dental and Vision Insurance Programs • Flexible Spending Account Programs • Life Insurance Programs • Paid Time Off Programs • Paid Leave Programs • 401(k) Savings Plan • Employee Ski Pass and Dependent Ski Passes • Other company perks The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. By accepting a position with Aspen One, Aspen Snowmass, Aspen Ventures or Aspen Hospitality you acknowledge that you are able to perform the essential functions of the job with or without reasonable accommodation. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. To request accommodation during the application and interviewing process, please contact Human Resources at ************. This job description is designed to indicate the general nature and level of work. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to this job. Duties and responsibilities may change at any time with or without notice. Aspen One is an equal opportunity employer (Minority/Female/Disabled/Veteran). At Aspen One, inclusion, equity, and diversity are fundamental to fulfilling our vision of building a better workplace and better world. From our hiring practices through the entire employee experience, we embrace and celebrate the unique experiences, perspectives and cultural backgrounds that each employee brings to the workplace. We encourage diverse points of view which allows us to develop innovative solutions to the ever-evolving world of work. Aspen One strives to foster an environment where our employees feel respected, valued and empowered, and our team members are at the forefront of helping us promote and sustain an inclusive workplace that works for all. For an overview of Aspen One Company's benefits and other compensation visit *************************************************** Aspen One participates in E-Verify. E-Verify & Right to Work Poster

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 cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can 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 Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **Additional Information :** This is a **SHIPBOARD** role. 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 regulation 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:** 1245148BR **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.

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 **************************

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

DENVER RESCUE MISSION Job Announcement Chef - Northern Colorado Reports to: Food Services Manager Job Classification: Full time; non-exempt Salary Range: $20.29 - $24.55 per hour About Us: Denver Rescue Mission has been serving the most vulnerable in our community for over 130 years. Our history is rooted in a love of Christ and a commitment to share that love with others. At multiple locations throughout our community, we help restore the lives of people experiencing homelessness and addiction through emergency services, rehabilitation, transitional programs, and community outreach. The Opportunity: The Chef - Northern Colorado is responsible for all Fort Collins Rescue Mission (FCRM) facility kitchen operations and activities. This includes the overall operation of the kitchen and cafeteria and specifically involves inventory management, kitchen staff management, meal service preparation, health code standards, cleanliness, staff and menu schedules and special events. Responsibilities will include but not be limited to: Inventory Management Maintains stores of food for daily meal services. This undoubtedly will require trips to get donated items or food bank resources. Supervises receipt of food stores both purchased and donated. Counts all donated foodstuffs and includes in a weekly report for Gifts in Kind (GIK). Maintains inventory system that tracks all food stores. Rotates and maintains order in storage areas. Maintains records of food requisitions, deliveries, USDA donations and provides these records as requested by the Assistant Director or the DRM Inventory Coordinator. Planning/Preparation/Training Helps plan weekly meal menu that optimizes food purchases and donations. This menu is to be published at the first of each week. Plans and supervises the preparation of meals for special events and holidays. If there is a lack of supplies, holds responsibility for ordering/getting them (e.g., monthly cleaning supplies/daily meal needs). Trains residential food service staff in appropriate food delivery practices. These practices are to include appropriate hygiene, inventory management, food preparation, clean up and menu development (this is especially true if meals need to be made for meals [i.e., breakfast] that you will not be able to supervise). Supervises Program Assistant Cooks. Establishes weekly working hours and implements Cook's job description (AM/PM). Coordinates and supervises preparation of all meals (including weekend operations). Adheres to USDA and Public Health food preparation standards. Food Safety Follows practices of personal hygiene, food handling practices, and proper cleaning and sanitizing methods as described in the “Food Sanitation Manual.” Enforces all hygiene regulations. Records all necessary data in logs. Must be willing to get trained on any Mission specific training programs (e.g., ServSafe ). Maintains kitchen security, which includes food storage areas and equipment operations. Holds responsibility for the operation and upkeep of all kitchen equipment. Supervises catering operations and special “other agency” food operations. Kitchen Management Oversees all volunteer services, in coordination with the volunteer coordinator, as it pertains to kitchen service. Reviews regularly evening volunteer kitchen operations. Implements relevant training on all kitchen procedures. This will be done weekly. Maintains a kitchen policy and procedure manual. This will be done in conjunction with the Facility Director's oversight. Oversees any community service guests in their field assignments at FCRM. Staff Requirements Follows all accepted and normal staff practices regarding sicknesses, reports, job-related problems, and supervision. Holds responsibility for working with volunteers, delegating their responsibilities effectively, and treating them with appropriate respect. Works flexibly with other kitchen staff to ensure the kitchen is appropriately staffed, especially on holidays or when one is on vacation/off work due to illness. Participates in regular staff meetings. Completes any other assignments given by the Kitchen Supervisor, Assistant Director and/or Director (we are running a daily shelter with a small staff. As you are able, you may be asked to help in other areas…facilities, operations, maintenance). Requirements Minimal Qualifications: Knowledge of food industry procedures and sanitation codes. Able to keep a good attitude under potential stress. Able to cook nutritious and tasty food. Ability to cook in large quantities. Ability to positively work with, manage and train rotating kitchen helpers. A heart and desire to serve the needy in a Christian environment. Willingness to help fill in shifts if another kitchen staff may not be able to. Valid Driver's License with insurability. Complete and maintain ServSafe Certification within 90 days of employment. (Training Provided by Fort Collins Rescue Mission). Ability to obtain and maintain CPR certification within 90 days of hire date. Active Driver's License as a limited amount of work-related travel may be required. Must be a Christian holding to the beliefs set forth in the Statement of Faith, expressed by a personal testimony and Christian conduct. Benefits and Perks: Comprehensive health plan including medical, dental and vision benefits. Generous vacation, sick time, and holiday pay, plus paid birthday off and ‘refreshment' day. Tuition reimbursement and child adoption benefits. Employer paid term life insurance, long-term disability, AD&D. Health savings account with generous employer contribution. Flexible spending account. Paid parental and bereavement leave. 401(k) with up to 5% company match. Please access our highlights of the benefits package we offer here: Denver Rescue Mission Benefits Guide Denver Rescue Mission is both an equal opportunity employer and a distinctly faith-based Christian organization. Denver Rescue Mission complies with applicable federal, state, and local employment laws, and strictly prohibits and does not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, national original or ancestry, ethnicity, sex, sexual orientation, gender identity, age, disability, citizenship, parental status, marital status, political ideology, or current or prospective service in the uniformed services. This policy applies to all terms, conditions, and privileges of employment including recruitment, employment, training, and promotion opportunities. Based upon Title VII of the Civil Rights Act of 1964, the Colorado Anti-Discrimination Act, and the U.S. Constitution, Denver Rescue Mission has the right to, and does, hire only candidates who agree with our Statement of Faith and align with our Christian mission.

Part-time Cook (Weekend Availability Required) We are seeking a part-time Cook to help support the dining needs of our residents. Weekend shifts are required, and holiday coverage may occasionally be needed. If you are passionate about preparing quality meals and enjoy serving the senior community, we'd love to hear from you! 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 DescriptionBenefits: 401(k) Bonus based on performance Competitive salary Dental insurance Employee discounts Flexible schedule Health insurance Opportunity for advancement Paid time off Profit sharing Training & development Vision insurance Wellness resources CHEF DE CUISINE JAX FISH HOUSE (FLAGSHIP LOCATION | BOULDER, CO) Jax Fish House & Oyster Bar is hiring for a talented Chef de Cuisine for one of the best restaurant brands in Colorado. Jax Fish House has been setting the standard for sustainable seafood and warm, unforgettable hospitality in landlocked Colorado for over 30 years. Our flagship Boulder location is not just a restaurant its an institution. A cozy, high-energy, 75-seat seafood bar with a cult following, generations of regulars, and a reputation that spans decades. From timeless oyster towers to soulful, seasonal cocktails, Jax brings the spirit of coastal fish houses to the heart of the Rockies. Now, were searching for an exceptional CHEF DE CUISINE to lead this iconic location into its next chapter. Jax brings the coast to the coast-less. Inspired by the timeless fish houses of the East, West, and Gulf shorelines, we create incredible memories and share delicious food and drink with friends and family. We are a neighborhood seafood bar with a wild vibe of rocks popping, drinks shaking, pots and pans clattering from the counter bar, and laughter a happening. This is a scene you want to be a part of, and a spot you wont want to leave. Job Summary: Be the Chef. Act like the Chef. Have the pro skills and acumen to lead a team, build culture and execute consistently delicious food. Have fun at work. Develop amazing menus, cultivate purveyor relationships, operate your kitchen like you own it. Serve the best, train the staff to do the same. What you can expect: Competitive Salary ($75,000+) Sick Pay 2 Weeks Vacation Annual Profit Share Medical, Dental & Vision Insurance Life and AD&D Insurance Company Sponsored 401k Long Term Disability Insurance Employee Assistance Program Big Red F Restaurant Dining Discount Annual Education/ R&D Budget What we expect: Our chefs exude natural leadership skills and professionalism, managing our team and business with compassion and smarts... Chef de Cuisine reports directly to and collaborates with the General Manager Ensure that all food and products are consistently prepared and served according to the restaurants recipes, portioning, cooking and serving standards. Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Control and achieve budgeted food cost and kitchen labor. Make employment and termination decisions consistent with General Manager guidelines for approval or review. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs. Oversee labor budget and scheduling, ensuring that all positions are staffed when and as needed and labor cost objectives are met. Minimum of 3 years in a food preparation supervisory position Enhanced finance skills with an understanding of weekly budgets, P&Ls, costed menus and schedules Working knowledge of POS/Toast, Scheduling Software, Excel (spreadsheets), Google Suite and Electronic Order Entry ServSafe Manager Certified (we'll provide training!) Physical Demands: Be able to work in a standing position for long periods of time (up to 10 hours). Ability to travel, manage and execute all offsite catering events Be able to reach, bend, stoop and frequently lift products and equipment up to 50 lbs. Must have the stamina to work at least 50 to 60 hours per week. Available to work nights, weekends and holidays. Workplace hazards might include very hot equipment, hot oil, knives, slicers and potentially slippery surfaces Equal Opportunity Employer: Your sexual, religious and political preferences are of no concern to us. Your humanity, kindness and ability to do your job better than anyone on the planet is what we are concerned with. Who we are: We are a collective of locally owned and fiercely independent restaurants and bars rooted in Boulder, Colorado. Our Mission: We Serve Delicious and Memorable Hospitality - OUR HOSPITALITY IS EVERYTHING WE DO Our Values: We are committed to the happiness of our guests, the success of our team, and the connection to our communities. Our Purpose: We are dedicated to creating outstanding memories and experiences for our guests around eating and drinking. ***************

Want to be yourself while learning a new skill and having the opportunity to move up? Come be part of Tokyo Joe's growing brand and feel good about the food you serve. We encourage you to learn how to roll sushi, master your knife-work and put your personality on display. We offer a healthy yet craveable menu and give back to the community on a regular basis. Join us and be proud of what you do! Jump on board and get tips and free meals on every shift. Want to move up with the company or come in as a member of our management team? Leadership positions still get you tips but we offer medical benefits and vacation as well. Take it to the top as a GM and be ready for your free trip to Maui. We're looking for all positions from Rookies to General Managers and want people with any experience level. Hourly Rate: $17.050 - $20.50/hr with tips (15.00/hr base rate) Kitchen Team Member Duties *Preparing made to order food quickly and accurately *Keeping the kitchen clean *Prepping items as needed. *Whether you're on line, prepping, or doing dishes you are an important member of the kitchen team. Sushi Team Members Duties *Learning to roll sushi and make Poke Bowls. *Prepping sushi items, *Also may need to help the front team members at times. Benefits: Free Shift Meal Flexible Schedule Looking for inexperienced to Shift Leads & Shift Managers.

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.

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

Job DescriptionDescription: 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

The sous chef is responsible for overseeing the kitchen staff, managing the day-to-day physical operations of the culinary department including inventory, schedules, and achieving budgeted food costs and acting on behalf of the Executive Chef in their absence. Duties/Responsibilities: Manage activities of cooks and other culinary workers to ensure all food served is monitored for taste and visual appeal while promoting high service culture through actions and positive attitude. Controlling the level of waste by proper production levels and verifying portion sizes and quality standards are in compliance with departmental standards. Establish, update, and ensure full compliance with departmental internal controls, policies, procedures, and regulations. Maintain a safe, sanitary, and organized work environment. Manage the training of all new culinary associates and ensure all standards are followed. Monitor inventory and requisitions to maintain adequate supplies of food, leaning supplies, and other food preparation supplies. Resolve conflict situations with associates, customers, or in-house situations as they arise. Perform other duties as may be assigned. Required Skills/Abilities: Strong verbal and written communication skills to positively communicate and instruct employees. Proficient in cooking techniques including but not limited to, charbroiling, poaching, deep frying, pan-frying, saut , roasting, griddling, and par-cooking. Good organization and leadership skills. Ability to work independently. Good interpersonal, customer service, and communication skills. Education and Experience: Highschool diploma or GED. Specialized culinary training Food safety certification Two (2) or more years of full-service, high-volume sous chef/kitchen management experience preferred. Physical Requirements: Prolonged periods of standing and working in a kitchen. Exposure to extreme heat, steam, and cold present in a kitchen environment. Must be able to lift up to 50 pounds at times. Must be able to work late nights and unpredictable hours. Manual dexterity to cut and chop foods and perform other related tasks. Employee is regularly required to stand, walk; use hands to finger, handle or feel; reach with hands and arms; and talk or hear. Employee is occasionally required to stoop, kneel, crouch, or crawl and taste or smell. Wyoming Horse Racing offers competitive wages, health, dental and vision insurance plus paid time off.

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

L imelight Hotels by Aspen One provide authentic and contemporary connections to their communities and the adventures that surround them. Set in the heart of elevated and unique locations, each Limelight hotel is carefully designed with distinctive design and purposeful functionality, created to evoke a sense of place and a point of view. Current locations include across Colorado in Aspen, Snowmass, Denver, and Boulder (just opened fall 2025); Ketchum, Idaho; Mammoth, California (now open); and Charleston, South Carolina (coming in 2028). For more information, visit *********************** or follow @limelighthotel on X, Instagram or Facebook. Please note that all official communications from the Talent Acquisition or Human Resources team are sent from email addresses within the [email protected], aspen.com, aspensnowmass.com, aspenhospitality.co, limelighthotels.com & thelittlenell.com domains. Position Summary The Chef de Cuisine is responsible for overseeing all culinary operations, ensuring the highest standards of food quality, presentation, and consistency. This role focuses on food preparation and execution along with developing innovative menus and maintaining cost controls to optimize efficiency and profitability. The ideal candidate will bring strong creativity, and a passion for excellence to drive an exceptional dining experience while upholding health and safety regulations. This position reports to the Executive Chef. The budgeted salary range for this position is $95,000 - $105,000. Actual pay will be dependent on budget and experience, all salaried roles are eligible for bonus. Job Posting Deadline Applications for this position will be accepted until December 29, 2025. Essential Job Functions/Key Job Responsibilities • Responsible for the financial success of the operation • Responsible for ordering, receiving, delivery and rotation of food items • Produce weekly schedules according to budget and forecasted numbers • Ensure that all daily opening procedures are followed • Ensure consistency of product using training guides • Maintain and promote proper food safety and handling protocol • Complete and assign daily production and preparation lists • Contribute to the creation of fresh and innovative daily specials • Work as an active participant on the service line as required • Oversee daily kitchen closing and cleaning procedures to include walk-ins and freezers • Complete and submit an accurate monthly inventory & responsible for proper payroll procedure • Other duties as assigned Qualifications Education & Experience Requirements • Culinary degree or equivalent work experience required • Serv Safe certification required • Minimum 2 years of management experience in a culinary environment required Knowledge, Skills & Abilities • Proficient knowledge of purchasing • Proficient knowledge of high-volume production experience • Knowledge of food handling, safety and other restaurant guidelines • Knowledge of Microsoft Office Suite • Proficient written and verbal communication English skills, Spanish a plus • Proficient knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and more • Proficient experience in guest facing roles • Strong analytical and problem-solving skills • Excellent time management skills • Ability to manage difficult or emotional situations whether they be customer or employee related • Ability to quickly adapt to stressful circumstances, changes in processes, customer flow, environments and tasks • Ability to engage with customers in a positive and helpful manner • Ability to work in collaboration with others to achieve team goals • Ability to communicate with restaurant manager as needed to provide menu and pricing information • Ability to communicate with executive chef regarding the daily inventory and ordering process Additional Information Work Environment & Physical Demands • Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time • Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces • Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50) Job Benefits This position is classified as a regular full-time position eligible for the following benefits: Enrollment dates differ across the various programs. • Health, Dental and Vision Insurance Programs • Flexible Spending Account Programs • Life Insurance Programs • Paid Time Off Programs • Paid Leave Programs • 401(k) Savings Plan • Employee Ski Pass and Dependent Ski Passes • Other company perks The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. By accepting a position with Aspen One, Aspen Snowmass, Aspen Ventures or Aspen Hospitality you acknowledge that you are able to perform the essential functions of the job with or without reasonable accommodation. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. To request accommodation during the application and interviewing process, please contact Human Resources at ************. This job description is designed to indicate the general nature and level of work. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to this job. Duties and responsibilities may change at any time with or without notice. Aspen One is an equal opportunity employer (Minority/Female/Disabled/Veteran). At Aspen One, inclusion, equity, and diversity are fundamental to fulfilling our vision of building a better workplace and better world. From our hiring practices through the entire employee experience, we embrace and celebrate the unique experiences, perspectives and cultural backgrounds that each employee brings to the workplace. We encourage diverse points of view which allows us to develop innovative solutions to the ever-evolving world of work. Aspen One strives to foster an environment where our employees feel respected, valued and empowered, and our team members are at the forefront of helping us promote and sustain an inclusive workplace that works for all. For an overview of Aspen One Company's benefits and other compensation visit *************************************************** Aspen One participates in E-Verify. E-Verify & Right to Work Poster

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.

Want to be yourself while learning a new skill and having the opportunity to move up? Come be part of Tokyo Joe's growing brand and feel good about the food you serve. We encourage you to learn how to roll sushi, master your knife-work and put your personality on display. We offer a healthy yet craveable menu and give back to the community on a regular basis. Join us and be proud of what you do! Our kitchen is the heart of the restaurant. We take pride in the quality of our ingredients and presentation of our food. Our fun team environment makes the kitchen a great place to work. We are looking for dependable, hard-working people. Bring a positive attitude and a willingness to learn. Pay Rate: $17.00 - $20.00/hr with tips (15.00/hr base rate) Responsibilities *Opening set up/ closing break down *Food preparation and production *Quality, Safety, Presentation of food *Hot Line, Cold Line, Grill *Knife handling - must have or gain proficiency *Dishes *Kitchen cleanliness and equipment maintenance Benefits: *Free shift meal, 50% off on your days off *Flexible schedule *Sick pay *Health/Dental/Vision insurance available after 1 year of full-time employment *Referral bonuses *Unlimited growth potential

Manages menu planning, preparing, and apportioning foods and minimizing spoilage and waste. Handles requisition and purchase of food and related supplies, and controls portion costs. Duties/Responsibilities: Coordinate activities of cooks and other culinary workers to ensure all food served is monitored for taste and visual appeal while promoting high service culture through actions and positive attitude. Controlling the level of waste by proper production levels and verifying portion sizes and quality standards are in compliance with departmental standards. Establish, update, and ensure full compliance with departmental internal controls, policies, procedures, and regulations. Maintain a safe, sanitary, and organized work environment. Monitor staffing levels to comply with budget requirements. Participate in interviewing, selecting, training, and developing staff. Notify the Executive Chef of any variances in production, personnel needs, inventory requirements, and general status of kitchen operations. Resolve conflict situations with associates, customers, or in-house situations as they arise. Manage ongoing staff training and development. Perform other duties as may be assigned. Required Skills/Abilities: Good interpersonal customer service, and communication skills. Strong verbal and written communication skills ServeSafe Certification Basic math and computer skills Education and Experience: Degree in Culinary Arts, Food Management, or equivalent work experience preferred. Three years full-service high-volume Sous Chef / Kitchen Management experience preferred. Physical Requirements: Employee is regularly required to stand, walk; use hands to finger, handle or feel; reach with hands and arms; and talk or hear. Employee is occasionally required to stoop, kneel, crouch, or crawl and taste or smell. Employees must be able to lift, push or pull up to 50 pounds. Wyoming Horse Racing offers competitive salary and sign on bonus plus paid time off, medical, dental, vision and life insurance. Must be 21 or older and able to pass drug screen and background check.