Executive chef jobs in Fort Collins, CO - 50 jobs

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.

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

Role OverviewJoin Sodexo as an Executive Chef at UCHealth Longs Peak Hospital in Longmont, CO!We're looking for a passionate culinary leader to oversee all food operations at Longs Peak Hospital and Broomfield Hospital. From patient dining to retail and catering, you'll bring creativity, quality, and excellence to every plate. If you thrive in a fast-paced healthcare environment and love elevating the dining experience, this is your opportunity to make an impact. What You'll DoLead and manage all culinary operations across patient services, retail outlets, and catering events. Drive menu innovation and ensure exceptional food quality, presentation, and safety standards. Collaborate with clinical and operational teams to meet nutritional and regulatory requirements. Mentor and develop a high-performing culinary team focused on service and excellence. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You BringProven experience in culinary management, preferably in healthcare or hospitality settings. Strong leadership skills with the ability to inspire and coach diverse teams. Expertise in current culinary trends and commitment to delivering outstanding dining experiences. Knowledge of food safety, sanitation, and compliance standards. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

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.

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

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.

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.

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.

Job DescriptionBenefits: 401(k) matching Bonus based on performance Company parties Employee discounts Flexible schedule Free uniforms Training & development Japango restaurant is looking for an experienced Sushi Chef. We are looking for a talented chef that is capable of delivering the absolute best product with superior service for our guests. Japango is a high-volume, upscale Japanese restaurant serving Boulder's best for 25 years. This position is for FT/ career chefs to compliment our team with at least 2-3 years sushi experience in professional kitchen. - 401k eligibility - Paid sick leave in accordance with HFWA requirements - Base Pay: $14-22/hour. Including tips: $24-37/hour Applicants should exhibit an absolute passion for their art, food, sushi, always aspiring for greatness in what they do and taking immense pride in their work. Visit us at ******************** for more info. Applications are accepted on an ongoing basis. Please email a resume to this posting and/or submit one in person. Thank you for your interest.

The Chef Lead is responsible for all kitchen operations, activities, and volunteer services. Each shift will be staffed with a Chef who will focus on food production as well as focus on the volunteer experience through engagement and mobilization. Each facility offers buffet style serving individuals utilizing services in each specific location. During a shift, all chefs will work as a team and help one another as needed. All chefs must fulfill the respective focus areas based on each shift's needs. The result of all chefs' efforts should be fulfilling all duties expressed below. RESPONSIBILITIES Kitchen Operations Plans and executes daily menu in coordination with other chefs, Food Services leadership positions and the Food Distribution Coordinator using donated food from the Ministry Outreach Center while maintaining high quality balanced meals. Organizes and monitors buffet style meal service. Oversees the preparation of meals by preparing a food prep list that can be executed by all kitchen help including volunteers and program participants. Creates a professional, respectful, and teamwork-driven environment where team members and volunteers work together in unison. Records numbers of meals served by scanning every meal into Denver Rescue Mission's database. Reviews meal totals at the end of every shift to ensure accuracy and reports any issues to the Food Services leader. Trains program participants in appropriate food handling, preparation, and cooking practices. These practices include appropriate personal hygiene, food preparation, and maintaining working relations with all kitchen help. Supervises program participants assigned to the kitchen as part of their Work Readiness, ensuring they are performing tasks determined by the chef on duty. Volunteer Services Works in cooperation with the Volunteer Services department to host and mobilize volunteers from the community who are onsite for kitchen prep and meal service shifts each day, resulting in an excellent volunteer experience. Anticipates and prepares for the volunteers before each volunteer shift by providing a written list of tasks related to meal planning and overseeing the tasks performed by volunteers. Provides welcome and orientation for the volunteers at the beginning of each volunteer shift. Continuously mobilizes volunteers during their entire shift so that volunteers are engaged and productive. Thanks, debriefs, and dismisses volunteers at the end of each volunteer shift. Inventory Management Maintains and rotates food storage areas in an organized way, maintains par level and keeps areas free of clutter. Accurately records donations that stay at the kitchen facility for use in meal production, which includes weighing all donated items and recording on provided sheets. Sends all excess food donations to Denver Rescue Mission's warehouse daily per health department standards. Food is to be served during designated mealtimes at the buffet area only. Food Safety Follows practices of personal hygiene, food handling practices, and proper cleaning and sanitizing methods. Maintains daily Denver Rescue Mission's food safety policies, procedures, and required department logs. Maintains proper food rotation and discard any unusable or unwholesome items immediately. Ensures that all cleaning schedules are updated daily. Additional Responsibilities Standard uniform is a chef coat, long pants, and appropriate non-slip shoes. As assigned, participates in weekly staff meetings and other staff related activities. Follows all accepted and normal staff practices regarding sicknesses, reports, job-related problems, and supervision. Participates in continuous improvement projects and trainings and promoting departmental values. Displays characteristics “humble, hungry and smart” as portrayed in Patrick Lencioni's book, The Ideal Team Player . Willingness to engage in projects to promote a culture of continuous improvement. Requirements MINIMUM QUALIFICATIONS Previous cooking and commercial kitchen experience required. Must be able to lift and move at least 50 pounds. Knowledge of food industry procedures and sanitation codes related to buffet type services. Ability to cook in large and small quantities. Possess an understanding of hospitality related to food services in front and back of the house. Must hold a current, valid Colorado Driver's License and be willing to authorize a driver's record background check. Driving records must be insurable under DRM's standards. Solid Christian ethic with ability to work with people of diverse cultural, educational, and religious backgrounds.? ServSafe certified or ability to fulfill certification within 90 days of hire. Ability to obtain and maintain CPR certification within 90 days of hire date. Willingness to work, nights, weekends, and holidays as assigned. Must be a Christian holding to the beliefs set forth in the Statement of Faith, expressed by a personal testimony and Christian conduct. LEADERSHIP QUALIFICATIONS Assigns daily tasks via a task list for chefs and volunteers. Assigns daily and weekly cleaning responsibilities to chefs, volunteers, and work readiness participants. Aids in onboarding training of all newly hired chefs Provides coverage as needed for chefs. Engages in meal preparation, service, and menu planning. NOTE: A limited amount of work-related travel may be required. Denver Rescue Mission is both an equal opportunity employer and a distinctly faith-based Christian organization. Denver Rescue Mission complies with applicable federal, state, and local employment laws, and strictly prohibits and does not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, national original or ancestry, ethnicity, sex, sexual orientation, gender identity, age, disability, citizenship, parental status, marital status, political ideology, or current or prospective service in the uniformed services. This policy applies to all terms, conditions, and privileges of employment including recruitment, employment, training, and promotion opportunities. Based upon Title VII of the Civil Rights Act of 1964, the Colorado Anti-Discrimination Act, and the U.S. Constitution, Denver Rescue Mission has the right to, and does, hire only candidates who agree with our Statement of Faith and align with our Christian mission. Salary Description $21.88-$27.31

Where Culinary Art Meets Refined Elegance The Lodge, an acclaimed fine dining destination known for its impeccable service and elevated cuisine, is seeking a Pastry Chef of exceptional talent to lead and evolve its dessert program. This is a rare opportunity to join a culinary team dedicated to precision, creativity, and excellence at every level. We are looking for a seasoned pastry professional with a refined palate, an eye for detail, and the ability to execute exquisite desserts that complement and elevate our tasting and à la carte menus. Role & Responsibilities Curate and execute sophisticated plated desserts, house-made breads, petit fours, and seasonal pastry offerings. Collaborate closely with the Executive Chef to design elegant, innovative menus aligned with The Lodge's culinary vision. Maintain the highest standards of taste, texture, and visual presentation. Oversee day-to-day pastry kitchen operations, including mise en place, ordering, and inventory control. Lead, train, and inspire a small team of pastry assistants or commis. Ensure strict adherence to all health, hygiene, and safety protocols. Contribute to a culture of excellence, consistency, and quiet confidence in the kitchen. Ideal Candidate 3-5+ years of experience in a high-end or Michelin-caliber pastry kitchen. Formal training in pastry arts (Culinary degree or equivalent experience). Mastery of classical and contemporary pastry techniques, chocolate work, and plated desserts. Natural sense of balance in flavor, texture, and presentation. Ability to remain composed under pressure and maintain poise in a fast-paced environment. Strong leadership, time management, and communication skills. A personal commitment to artistry, discipline, and continual refinement. What We Offer A supportive and professional environment dedicated to culinary excellence. Competitive salary commensurate with experience. Opportunity for creative contribution and seasonal menu development. Employee dining privileges and access to premium ingredients and tools. A platform to express your craft at the highest level.

The Academic Instructor is responsible for facilitating meaningful learning of course competencies and proactively supporting all facets of the learning environment. Through learning-centered instruction, they prepare students to meet the evolving needs of the marketplace. This role fosters a culture of mutual respect, lifelong learning, and ethical professionalism, while promoting personal and career development. Ideal Background Candidates should have education and experience in one or more of the following disciplines: Business and Professional Communications Technical Writing (Hospitality Industry preferred) Math and Accounting (Food Services preferred) World History and Culture The Science of Nutrition Restaurant and/or Business Operations Entrepreneurship (Culinary Industry preferred) Essential Duties and Responsibilities Facilitate student learning and achievement of course outcomes Customize course content to enhance relevance and engagement (e.g., case studies, supplemental readings, industry examples) Guide discussions and respond to student inquiries within 24 hours Coach struggling students and collaborate with support staff to develop success plans Submit final grades by designated deadlines Participate in program meetings, faculty development workshops, and college-wide initiatives Integrate professional and industry experience into instruction and remain current on trends and opportunities Support academic operations, including accurate recordkeeping and collaboration with department leadership Contribute to curriculum development and continuous improvement efforts Perform other duties as assigned Requirements Qualifications Bachelor's degree in a relevant discipline required Culinary industry experience preferred but not required Associate degree in Culinary Arts preferred but not required 1+ years of teaching experience (campus or online) preferred Completion of an accredited program in the instructional area plus 2 years of related work experience, or 5 years of direct industry experience Knowledge, Skills, and Abilities Strong communication, conflict resolution, and organizational skills Detail-oriented with excellent time management and report writing abilities Team-oriented and receptive to feedback Ethical and respectful in all professional interactions Proficient in Microsoft Office (Word, Excel, etc.) Committed to student success and customer service Physical Demands Ability to operate standard business equipment Sit for extended periods; up to 8 hours of computer and/or phone work daily Occasionally lift up to 20 pounds Working Conditions Majority of work performed in a classroom or remote learning environment Professional attire required, reflecting the standards and image of the organization Th e expected Salary range for this position is between $54,000 - $56,000. Actual pay will be adjusted based on job-related factors permitted by law, such as experience and training; licensure and certifications; market factors; departmental budgets; and responsibility. Our Talent Acquisition Team will be happy to answer any questions you may have, and we look forward to learning more about your salary requirements. The position qualifies for the below benefits. Escoffier offers a robust suite of benefits including: Medical, dental, vision, life, voluntary life and disability insurance 401k Retirement Program with an employer match Enhanced Employee Assistance Program Vacation and sick days 11 paid holidays\ Triumph Higher Education LLC and its Companies are an Equal Opportunity Employer. The Company does not discriminate on the basis of race, religion, color, gender, gender identity, sexual orientation, age, non-disqualifying physical or mental disability, national origin, veteran status or any other basis covered by appropriate law. All employment is decided on the basis of qualifications, merit, and business need. Triumph Higher Education LLC and its affiliates are Drug Free Workplaces. Salary Description between $54,000 - $56,000

**FULL-TIME POSITIONS AVAILABLE** **MUST HAVE MORNING/DAYTIME AVAILABILITY** Work-Life balance - all Kneaders Bakery & Cafe locations are closed every Sunday & are closed on Thanksgiving Day & Christmas every year Health benefits to support health & wellness for full-time employees (we also offer pet insurance for your 4-legged family members) Career growth opportunities - Restaurant leadership, retail management, specialization in the art of pastry & bread baking... Kneaders has many career development paths available Competitive hourly wage If this sparks your interest, read below to learn about the person Kneaders is currently looking for. Kneaders Bakery & Cafe is currently looking for a talented full-time Head Pastry Chef who is as passionate about food quality, customer service, community & as we are! In the role of Pastry Chef, you will have the opportunity to lead a dynamic team who will offer a unique menu selection of more than 40 fresh baked pastries, pies, cakes, & muffins all made with honest, whole ingredients. A successful Pastry Chef at Kneaders Bakery & Cafe must possess: Proven track record of demonstrating super-hero abilities in the kitchen from following recipes to paying close attention to details to create one-of-a-kind pastries & baked goods. Lifting large amounts of dough, flour, and other supplies all weighing 50 lbs. or more & the ability to stand, lift, and mix is what our Pastry Chefs do every day The ability to work through change & be able to be flexible all while keeping a close eye on what's cooking! A love of rising before the sun comes up - all Pastry Chef shifts start as early as 4am (and sometimes earlier!) throughout the year. You need to be an early bird! A successful Pastry Chef at Kneaders Bakery & Cafe need to be qualified with: 1+ years of large-scale baking/pastry experience, with experience in working quickly to decorate amazing pastries Leadership experience - either in a retail or food capacity Attentiveness to compliance with local, state, & federal regulations for food handler & sanitation standards Experience with inventory/ordering Formal culinary education is a bonus! Must be at least 18 years of age to be considered for the role of Pastry Chef at Kneaders Bakery & Cafe. If this person is YOU, start your journey today & complete your application!

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:** 1324267BR **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 DescriptionDescription: The Chef Lead is responsible for all kitchen operations, activities, and volunteer services. Each shift will be staffed with a Chef who will focus on food production as well as focus on the volunteer experience through engagement and mobilization. Each facility offers buffet style serving individuals utilizing services in each specific location. During a shift, all chefs will work as a team and help one another as needed. All chefs must fulfill the respective focus areas based on each shift's needs. The result of all chefs' efforts should be fulfilling all duties expressed below. RESPONSIBILITIES Kitchen Operations Plans and executes daily menu in coordination with other chefs, Food Services leadership positions and the Food Distribution Coordinator using donated food from the Ministry Outreach Center while maintaining high quality balanced meals. Organizes and monitors buffet style meal service. Oversees the preparation of meals by preparing a food prep list that can be executed by all kitchen help including volunteers and program participants. Creates a professional, respectful, and teamwork-driven environment where team members and volunteers work together in unison. Records numbers of meals served by scanning every meal into Denver Rescue Mission's database. Reviews meal totals at the end of every shift to ensure accuracy and reports any issues to the Food Services leader. Trains program participants in appropriate food handling, preparation, and cooking practices. These practices include appropriate personal hygiene, food preparation, and maintaining working relations with all kitchen help. Supervises program participants assigned to the kitchen as part of their Work Readiness, ensuring they are performing tasks determined by the chef on duty. Volunteer Services Works in cooperation with the Volunteer Services department to host and mobilize volunteers from the community who are onsite for kitchen prep and meal service shifts each day, resulting in an excellent volunteer experience. Anticipates and prepares for the volunteers before each volunteer shift by providing a written list of tasks related to meal planning and overseeing the tasks performed by volunteers. Provides welcome and orientation for the volunteers at the beginning of each volunteer shift. Continuously mobilizes volunteers during their entire shift so that volunteers are engaged and productive. Thanks, debriefs, and dismisses volunteers at the end of each volunteer shift. Inventory Management Maintains and rotates food storage areas in an organized way, maintains par level and keeps areas free of clutter. Accurately records donations that stay at the kitchen facility for use in meal production, which includes weighing all donated items and recording on provided sheets. Sends all excess food donations to Denver Rescue Mission's warehouse daily per health department standards. Food is to be served during designated mealtimes at the buffet area only. Food Safety Follows practices of personal hygiene, food handling practices, and proper cleaning and sanitizing methods. Maintains daily Denver Rescue Mission's food safety policies, procedures, and required department logs. Maintains proper food rotation and discard any unusable or unwholesome items immediately. Ensures that all cleaning schedules are updated daily. Additional Responsibilities Standard uniform is a chef coat, long pants, and appropriate non-slip shoes. As assigned, participates in weekly staff meetings and other staff related activities. Follows all accepted and normal staff practices regarding sicknesses, reports, job-related problems, and supervision. Participates in continuous improvement projects and trainings and promoting departmental values. Displays characteristics “humble, hungry and smart” as portrayed in Patrick Lencioni's book, The Ideal Team Player . Willingness to engage in projects to promote a culture of continuous improvement. Requirements: MINIMUM QUALIFICATIONS Previous cooking and commercial kitchen experience required. Must be able to lift and move at least 50 pounds. Knowledge of food industry procedures and sanitation codes related to buffet type services. Ability to cook in large and small quantities. Possess an understanding of hospitality related to food services in front and back of the house. Must hold a current, valid Colorado Driver's License and be willing to authorize a driver's record background check. Driving records must be insurable under DRM's standards. Solid Christian ethic with ability to work with people of diverse cultural, educational, and religious backgrounds.? ServSafe certified or ability to fulfill certification within 90 days of hire. Ability to obtain and maintain CPR certification within 90 days of hire date. Willingness to work, nights, weekends, and holidays as assigned. Must be a Christian holding to the beliefs set forth in the Statement of Faith, expressed by a personal testimony and Christian conduct. LEADERSHIP QUALIFICATIONS Assigns daily tasks via a task list for chefs and volunteers. Assigns daily and weekly cleaning responsibilities to chefs, volunteers, and work readiness participants. Aids in onboarding training of all newly hired chefs Provides coverage as needed for chefs. Engages in meal preparation, service, and menu planning. NOTE: A limited amount of work-related travel may be required. Denver Rescue Mission is both an equal opportunity employer and a distinctly faith-based Christian organization. Denver Rescue Mission complies with applicable federal, state, and local employment laws, and strictly prohibits and does not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, national original or ancestry, ethnicity, sex, sexual orientation, gender identity, age, disability, citizenship, parental status, marital status, political ideology, or current or prospective service in the uniformed services. This policy applies to all terms, conditions, and privileges of employment including recruitment, employment, training, and promotion opportunities. Based upon Title VII of the Civil Rights Act of 1964, the Colorado Anti-Discrimination Act, and the U.S. Constitution, Denver Rescue Mission has the right to, and does, hire only candidates who agree with our Statement of Faith and align with our Christian mission.

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, sauté, 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.

Role OverviewSodexo is hiring a talented Sous Chef to join our team at UCHealth Longs Peak Hospital in Longmont, CO!In this role, you'll lead culinary operations and inspire a team of 25 employees to deliver exceptional dining experiences for patients, visitors, and staff. If you have experience as a Sous Chef, Kitchen Manager, or in any culinary leadership capacity, this is your chance to bring your creativity and expertise to a dynamic healthcare environment. Apply today and make an impact where it matters most!What You'll Dohelp implement and standardize all culinary systems and procedures for hospitalsupervise, develop, and mentor frontline staffprocurement and purchasinghelp create menus based on client needshelp create interpersonal relationships with clients What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringa strong culinary background in a high-volume environmentstrong leadership skills and experiencemenu planning experience and a strong understanding of current culinary trendsproficient computer skills, highly organized, and detail-focuseda valid driver's license and acceptable driver's license record check is required Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - High School Diploma, GED or equivalent experience

**FULL OR PART-TIME POSITIONS AVAILABLE** **MUST HAVE MORNING/DAYTIME AVAILABILITY** Work-Life balance - all Kneaders Bakery & Cafe locations are closed every Sunday & are closed on Thanksgiving Day & Christmas every year. Free meal provided during each shift worked as well as generous food & retail discounts provided too. Health benefits For full- time employees to support health & wellness (we also offer pet insurance for your 4-legged family members). Career growth opportunities - Restaurant leadership, retail management, specialization in the art of pastry & bread baking Kneaders has many career development paths available. Hourly wage plus the opportunity to earn tips on each shift If this sparks your interest, read below to learn about the person Kneaders is currently looking for. Kneaders Bakery & Cafe is currently looking for a talented Pastry Chef who is as passionate about food quality, customer service, community & as we are! In the role of Pastry Chef, you will have the opportunity to be part of a dynamic team who will offer a unique menu selection of more than 40 fresh baked pastries, pies, cakes, & muffins all made with honest, whole ingredients. A successful Pastry Chef at Kneaders Bakery & Cafe must possess: Proven track record of demonstrating super-hero abilities in the kitchen from following recipes to paying close attention to details to create one-of-a-kind pastries & baked goods. Lifting large amounts of dough, flour, and other supplies all weighing 50 lbs. or more & the ability to stand, lift, and mix is what our Pastry Chefs do every day. The ability to work through change & be able to be flexible all while keeping a close eye on what's cooking! A love of rising before the sun comes up - all Pastry Chef shifts start at EARLY. You need to be an early bird! A successful Pastry Chef at Kneaders Bakery & Cafe need to be qualified with: 1+ years of large- scale baking/pastry experience with experience in working quickly to decorate amazing pastries (this is preferred, not required!) Attentiveness to compliance with local, state, & federal regulations for food handler & sanitation standards. Formal baking/pastry education is a bonus; however, it is not a requirement for this position. Must be at least 18 years of age to be considered for the role of Pastry Chef at Kneaders Bakery & Cafe. If this person is YOU, start your journey today & complete your application!