Kitchen manager jobs in Lakewood, CO

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

Full-time Description Do you love leading in a fast- paced environment? Are you someone who thrives on accomplishing great things on a team? We are seeking an ambitious and determined Kitchen Manager/ Chef to join a dynamic family who are passionate about our communities. We need leaders who will nurture and coach our team members to be all they can be every day. You will play a key role by supporting the General Manager in all restaurant operations and leadership of our team members, to consistently strive for growth and success. Here is what you will receive and what we look for in future leaders: Receive Free meals when working Dining discount for you and a friend at any of our concepts Dining discount at any of our sister restaurant locations- Birdcall Health, Dental, and Vision insurance after an introductory period 401K with employer match Management Referral Program Fitness Benefit Competitive compensation and benefits Quarterly performance bonuses Profound joy in your role Opportunities for promotion and career development Paid time off 48 hours of Paid Sick Leave upon hire You Can influence and inspire others to be the best they can Foster a fun and purpose driven environment Find pleasure in hospitality Passionate about guests and their experience Long term growth minded ** This job posting will close 3 months from the posting date. Requirements Must be able to speak and read English. Salary Description $70,000 to $80,000

Full-time Description Do you love leading in a fast- paced environment? Are you someone who thrives on accomplishing great things on a team? We are seeking an ambitious and determined Kitchen Manager/ Chef to join a dynamic family who are passionate about our communities. We need leaders who will nurture and coach our team members to be all they can be every day. You will play a key role by supporting the General Manager in all restaurant operations and leadership of our team members, to consistently strive for growth and success. Here is what you will receive and what we look for in future leaders: Receive Free meals when working Dining discount for you and a friend at any of our concepts Dining discount at any of our sister restaurant locations- Birdcall Health, Dental, and Vision insurance after an introductory period 401K with employer match Management Referral Program Fitness Benefit Competitive compensation and benefits Quarterly performance bonuses Profound joy in your role Opportunities for promotion and career development Paid time off 48 hours of Paid Sick Leave upon hire You Can influence and inspire others to be the best they can Foster a fun and purpose driven environment Find pleasure in hospitality Passionate about guests and their experience Long term growth minded ** This job posting will close 3 months from the posting date. Requirements Must be able to speak and read English. Salary Description $70,000-$80,000

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

Full-time Description is filled. PM Kitchen Supervisor- Samaritan House OUR PURPOSE Catholic Charities of the Archdiocese of Denver has been serving Northern Colorado since 1927. We serve tens of thousands of people each year in seven ministries: Marisol Services, Early Childhood Education, Shelter Services, Catholic Charities Housing, St. Raphael Counseling, Family, Kinship, and Senior Services; and Parish & Community Engagement. Our employees are crucial to our success in achieving our mission to extend the healing ministry of Jesus Christ to the poor and those in need. Catholic Charities provides a work environment where self-motivated and mission driven individuals are recognized and rewarded. Catholic Charities is an Equal Opportunity Employer. We are committed to welcoming applicants and program participants of all faiths, as well as an inclusive and welcoming environment for staff, volunteers, and program participants. PURPOSE OF POSITION: A Kitchen Supervisor at Catholic Charities: Implements program objectives while overseeing kitchen staff and kitchen volunteers. Sets schedules for kitchen staff and coordinates volunteer needs. Makes maintenance requests as needed for kitchen equipment. Creates menus in a required timeframe to meet client and grant needs. Ensures appropriate levels of inventory, including food, kitchen and janitorial supplies are maintained. Works with warehouse in utilizing approved donations as budget supplementation for menus. Writes and oversees labor schedule for kitchen. Enforces the guidelines of the CDPHE-CACFP (Colorado Department of Public Health and Environment, Child and Adult Care Food Program) including ensuring proper handling of food and turning in claims in accordance to the Program guidelines in a timely manner. Manages storage of food products and other materials necessary to the food service operations, ensuring they are safely and appropriately stored. Prepares, plans and executes menus for special events hosted by the agency. Monitors that all sanitation and safety standards are routinely practiced in the kitchen in all aspects of food production and preparation. Carries out supervisory responsibilities in accordance with Agency's values and policies, and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems Monitors costing of needed raw materials. Monitors portion control, waste and maintains appropriate levels of needed inventory. Oversees volunteers in food services tasks. Completes necessary administrative duties (paperwork, etc.) timely and accurately. Supports, promotes and adheres to Catholic Charities' vision, mission, values and Code of Ethics. Reflects Catholic Charities' commitment to treating all persons with dignity and respect. Uses creativity and innovation in program development and service delivery. Maintains confidentiality of client and agency information. Regular and predictable attendance. Requirements QUALIFICATIONS Supervision and kitchen management experience in institutional and/or restaurant setting. Demonstrated knowledge of commercial food preparation, production sanitation and safety standards. Demonstrated ability to safely use commercial grade kitchen equipment Ability to effectively lead and motivate staff through application of Agency values The ability to function independently and maintain self-sufficiency with minimal supervision. Express excellent interpersonal communication skills, flexibility and willingness to shift priorities as needed. Basic computer skills in Microsoft office suite for menu creation, food ordering and general communications Knowledge of the service population's cultural and socioeconomic characteristics and the appropriate techniques and practices for the client population. Ability to interact effectively as a team member and independently with Agency staff and with a diverse client base. EDUCATION and/or EXPERIENCE An equivalent of four years related managerial kitchen experience and/or training; or equivalent combination of education and experience. CERTIFICATES, LICENSES, REGISTRATIONS Obtain Serve Safe Certificate within 30 days of hire COMPENSATION & BENEFITS: Salary: $24.00-$25.00 per hour. Full Time. Training: We provide a robust training curriculum that will support our employees throughout their career. Training provided within the first year of employment includes: De-escalation & Safety; Mental Health First Aid; Substance Abuse & Mental Health; Human Trafficking; Trauma Informed Care; and many more. Benefits: In addition to being part of a higher purpose while working in a challenging yet rewarding environment, eligible Catholic Charities employees receive a generous benefits package, including: Shift is Full Time Extensive Paid Time Off (4 weeks accrual for new employees - increasing based on tenure) promoting work life balance. 15 Paid Holidays annually (shelters are 24/7, so if a holiday is worked, holiday pay is in included.) Sabbatical Leave Program: Employees who have completed seven years of continuous full-time service are eligible for a paid sabbatical leave to support rest, renewal, and professional or personal growth. Eligible staff may take 4 weeks of sabbatical leave. 403b Retirement Plan with Agency contribution of 4% & match up to 2% of annual compensation. Choice of 3 PPO Medical Plans (90% of employee's and 75% of dependent's premiums is paid by Agency), Dental, & Vision starting the 1st day of the month following start date. May be eligible for Public Service Loan Forgiveness through Federal Student Loans and many more benefits. **Part-time employees (20-29 hours per week) also receive paid annual leave, company paid holidays, and 403b retirement plan with agency contribution and match. ARE YOU READY TO JOIN OUR TEAM? If you are ready to make answer the call and make a difference, please submit your application online at ccdenver.org/careers. We look forward to meeting you! We conduct background checks as part of our hiring process. Drug-Free Workplace Catholic Charities serves all with respect, dignity, and without discrimination in compliance with all local, state, or federal law. Consistent with applicable laws, Catholic Charities makes all decisions involving any aspect of employment or volunteer relationships without regard to any status or characteristic protected by local, state, or federal law, other than those positions which are deemed ministerial in nature (such as Chaplain requiring a clerical background). Unlawful discrimination and/or harassment is inconsistent with our philosophy of doing business and will not be tolerated. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. EEO/AA Salary Description 24.00 - 25.00 / Hourly

Boulder Valley School District is committed to create challenging, meaningful, and engaging learning opportunities so that all children thrive and are prepared for successful, civically engaged lives. Our comprehensive and innovative approach to education ensures that each student meets expectations relative to intellectual growth, physical development and social emotional well-being. The district covers approximately 500 square miles and serves the communities of Boulder, Erie, Louisville, Lafayette, Superior, Broomfield, Nederland, Ward, Jamestown and Gold Hill. Website: BVSD. Location: US:CO:BOULDER Department: Food Services Position Title: Kitchen Satellite Lead Floater Position Start Date: December 22, 2025 Position Type: Unit C-Food Services FTE: 0.50 - 20 hours per week - Regular, ongoing Work Schedule: 9 Month - Hourly Hiring Pay Range:* $23.40 - $29.23*The pay range listed above is for employees newly hired to BVSD or current BVSD employees that are new to the employee group(existing employees currently in this unit please refer to the pay range on the appropriate salary schedule) Position Pay Range: $23.40 - $32.25Must be able to travel to any of the schools within BVSD throughout the day Closing Date: December 10, 2025 Our People Are Our Strength in BVSD Summary: The Kitchen Satellite Lead (KSL) is responsible for the ordering and receiving of food and supplies, monthly inventories, creating and maintaining production records utilizing Horizon Software order, inventory and production modules, food prep and serving of meals at school locations. KSLs are proficient in the operation of Point of Sale software and are responsible for the recording of meal sales, monies collection, bank deposits, closing and generating at the end of the day. Responsibilities: * Understands and communicates the BVSD Food Services Program philosophy and inform FS staff and school community of the District Wellness Policy, meals, food sources, recipes and overall Food Services program goals on a daily basis. * Participates in the timely preparation of meals according to the planned menu and prescribed recipes including proper reheating of main courses, side dishes and salad bar preparation according to the BVSD FS Department Standard Operating Procedures. * Maintains accurate inputting of orders, receiving, inventory and inputting of production and meal count data. * Ensures freshness of prepared items by implementing proper rotation of food items prepared, properly wraps and labels prepared food items, and prepares only amounts of food items as assigned. * Participates and maintains cleanliness and sanitation of kitchen, cafeteria and storage areas under the auspices of FS Department including, but not limited to, walk-ins, refrigeration, freezers, dry storage and FS site office areas. * Participates in meal service periods assigned either as server or cashier, dependent on the school site's needs. * Maintains efficient and smooth flow of service and works closely with coworkers to assure that students, staff and faculty have a pleasurable dining experience, and that all students are provided with a meal in compliance with USDA Guidelines. * Maintains accurate reporting of sales transactions, account balances, collection of funds, and preparation of daily deposit slips, daily reports and deposits for bank pickups using Horizons point of sale software. * Records and maintains temperature logs for equipment, food production and food transport, as outlined in the BVSD FS Standard Operating Procedures. Complies with federal, state and district regulations and policies including, but not limited to, HACCP, ServSafe, safety and sanitation. Reads the FS newsletter and posts. * Uses and maintains institutional food service equipment such as ovens, steamers, and commercial dishwashers. * Foster district commitment to excellence and equity by ensuring that employees and students are valued, respected and provided a positive work/learning environment. * Establishes positive relations with internal and external customers, including students, staff, and school administration, parents, and community members. * Responsible for on-the-job training of new Food Service Assistants and for continual training of all workers in the kitchen. Directs the work of FSAs within the kitchen they lead. * Perform other duties as assigned. Qualifications: Required: * High School diploma or equivalent. * Completed and submitted BVSD online application. * Communicate (read, write, and speak) in English, must pass English component of interview process. * Must pass post offer physical. * Must pass Math Test at entry. * Must pass FS Online Training Assessment by completion of probationary period. * Must proficiently operate kitchen equipment upon hire. * Must have working knowledge of Horizon Software Shopping list, inventory and production module within 3 months of hire. * Must have working knowledge of QSP Point of Sale software within 3 months of hire. * Ability to lift 50 lbs. on a frequent basis. Preferred: * Minimum of three years experience in: Food Services. * Intermediate skills: personal computing, keyboarding and word processing; critical thinking and problem solving skills. * Understand and follow all HACCP Standard Operating Procedures. Salary Information: Salary Placement varies according to experience and education. * Pay range listed above is for employees newly hired to BVSD or current BVSD employees that are new to the employee group (existing employees currently in this unit please refer to the pay range on the appropriate salary schedule). BVSD engages in a salary placement process vs. a salary negotiation process. This information is provided in compliance with the Colorado Equal Pay for Equal Work Act and is the company's good faith and reasonable estimate of the compensation range and benefits offered for this position. The compensation offered to the successful applicant may vary based on factors including experience and education. All salaries are set by Human Resources based on a review of qualifications compared to the requirements on the job description; therefore listing all related education and experience on your application is recommended. Application and Selection Procedure: * External Candidates: Apply on-line at jobs.bvsd * Current BVSD Employees: Must apply through the INFOR portal * If you do not have internet access, a computer is available in the Human Resources Division, Education Center, 6500 E. Arapahoe, Boulder, Colorado. * Applications are reviewed to match candidates with position qualifications, with a limited number selected for interviews. For the final selection, employment is contingent upon successful completion of the post-offer screening process, including a background check and possible medical examination. Benefits & Eligibility: Boulder Valley School District is proud to offer eligible employees excellent benefits which may include: * Free high-quality Health and Dental Coverage * Vision Coverage * Supplemental Life Insurance * Employee Assistance Program * Personalized Benefits * Identity Theft Protection * Flexible Spending Plans * Retirement Savings Plans * EcoPass Please see our Benefits Page for information on the benefits we offer and eligibility information. The Boulder Valley School District is an equal opportunity educational institution and does not unlawfully discriminate on the basis of race, color, ethnicity, sex, gender identity/expression, national origin, creed, religion, age, sexual orientation, disability or veteran status in admission or access to, and treatment and employment in its educational programs or activities. Inquiries or complaints: BVSD Legal Counsel - ************; Office for Civil Rights - ********************************************************

Job Title: Banquet & Catering Manager Salary: $65,000 - $75,000 (depending on skills and experience) We are seeking a dedicated and experienced Banquet & Catering Manager to oversee our banquet and catering operations in our beautifully renovated 16,000 sq ft meeting space. The ideal candidate will ensure the best possible guest experience while effectively managing labor and expenses. Key Responsibilities: - Oversee all aspects of banquet and catering operations, ensuring high standards of service and guest satisfaction. - Manage labor costs and expenses to optimize profitability while maintaining quality service. - Collaborate with the culinary team to create and execute innovative menu offerings. - Coordinate with clients to plan and execute events, ensuring all details are addressed. - Train, supervise, and evaluate banquet staff to ensure exceptional service delivery. - Monitor and maintain inventory levels for banquet and catering supplies. - Ensure compliance with health and safety regulations. Skills and Qualifications: - Proven experience in hotel banquet management, with a strong focus on guest experience. - Previous experience with Marriott properties is a plus. - Excellent leadership and team management skills. - Strong organizational and multitasking abilities. - Exceptional communication and interpersonal skills. - Ability to work flexible hours, including evenings and weekends. If you are passionate about delivering outstanding service and have the experience we are looking for, we encourage you to apply for this exciting opportunity.

Rosenberg's Bagels and Delicatessen is an award-winning authentic bagel store that specializes in the best New York City-style bagels outside of the Tri-State area. Beloved throughout the Denver community, Rosenberg's has also received national recognition from Food & Wine, The New York Times and more. What differentiates Rosenberg's from other bagel shops is its process, which marries age-old techniques with a proprietary technology that replicates New York City's water and its ideal mineral levels. This results in the perfect bagel - crispy and chewy on the outside and perfectly levened on the inside - delicious on its own and the perfect canvas for a simple schmear or an elaborate sandwich. The delicatessen also boasts house-cured and smoked fish and deli meats; authentic Jewish foods like matzo ball soup and an assortment of freshly baked breads and pastries, including challah, rye breads, babka, and rugelach. At Rosenberg's Bagels, we are dedicated to producing quality, artisan bagels, bread, and house-smoked lox! We are seeking a reliable, hard-working Full- time Culinary Manager who is looking to build their skill set by joining our team. Our comprehensive training program will teach you these Old-World arts and ensure your success and growth in our company. We offer health/dental/vision insurance for all full time employees. Colorado Secure Savings, paid sick days (HWFA), employee discount (for all BTRG locations), yoga & gym memberships, concert tickets, and team building outings provided to all employees! Responsibilities & Duties: Reports to General Manager Work with the General Manager overseeing order foods, equipment, or other supplies needed to ensure efficient operation. Receive and inspect incoming deliveries of food and supplies to ensure company standards are met. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Plan, direct, and execute food preparation for home location, commissary items and special events to other BTRG locations. Monitor sanitation practices to ensure that employees follow standards and regulations. Check and maintain proper food holding and refrigeration temperature control points. Supervision and training of all production staff (2+ full time employees) coordinating activities of workers engaged in food preparation. Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for all violations of company policies, rules, and procedures. Coordinate with and assist in restaurant operations to meet guests' needs and support the operation of the restaurant. Prepare and cook menu items according to established recipes and guidelines, ensuring quality and consistency Keep an inventory of what you have at your station, restock food as needed Follow proper food handling, safety and sanitation standards at all times Collaborate with kitchen team to ensure efficient and timely food preparation Qualifications & Skills: 2yrs+ Culinary Production experience Strong Leadership/Communication skills Basic Knowledge of Excel/Google Docs/Word Excellent communication skills Excellent customer service skills Ability to work under pressure Collaborate with team members Preferences: Bilingual (Spanish/English) Ability to stand for long periods of time Ability to lift 50 pounds. Ability to work weekends. Job Type: Full-time, benefit eligible Fast casual restaurant Day shift Pay & Benefits: Salary:$55,000-$70,000 per year Medical, dental and vision for FT employees Paid time off including Healthy Families and Workplaces Act Colorado Secure Savings FAMLI Free concert tickets Free meals daily Employee discount at all BTRG concepts Free yoga membership Free gym membership Employee gatherings and team building activities APPLY ONLINE AT: ************************************************************************************************************************ Id=19000101_000001&lang=en_US We are an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability marital or veteran status

Rosenberg's Bagels and Delicatessen is an award-winning authentic bagel store that specializes in the best New York City-style bagels outside of the Tri-State area. Beloved throughout the Denver community, Rosenberg's has also received national recognition from Food & Wine, The New York Times and more. What differentiates Rosenberg's from other bagel shops is its process, which marries age-old techniques with a proprietary technology that replicates New York City's water and its ideal mineral levels. This results in the perfect bagel - crispy and chewy on the outside and perfectly levened on the inside - delicious on its own and the perfect canvas for a simple schmear or an elaborate sandwich. The delicatessen also boasts house-cured and smoked fish and deli meats; authentic Jewish foods like matzo ball soup and an assortment of freshly baked breads and pastries, including challah, rye breads, babka, and rugelach. At Rosenberg's Bagels, we are dedicated to producing quality, artisan bagels, bread, and house-smoked lox! We are seeking a reliable, hard-working Full- time Culinary Manager who is looking to build their skill set by joining our team. Our comprehensive training program will teach you these Old-World arts and ensure your success and growth in our company. We offer health/dental/vision insurance for all full time employees. Colorado Secure Savings, paid sick days (HWFA), employee discount (for all BTRG locations), yoga & gym memberships, concert tickets, and team building outings provided to all employees! Responsibilities & Duties: Reports to General Manager Work with the General Manager overseeing order foods, equipment, or other supplies needed to ensure efficient operation. Receive and inspect incoming deliveries of food and supplies to ensure company standards are met. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Plan, direct, and execute food preparation for home location, commissary items and special events to other BTRG locations. Monitor sanitation practices to ensure that employees follow standards and regulations. Check and maintain proper food holding and refrigeration temperature control points. Supervision and training of all production staff (2+ full time employees) coordinating activities of workers engaged in food preparation. Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for all violations of company policies, rules, and procedures. Coordinate with and assist in restaurant operations to meet guests' needs and support the operation of the restaurant. Prepare and cook menu items according to established recipes and guidelines, ensuring quality and consistency Keep an inventory of what you have at your station, restock food as needed Follow proper food handling, safety and sanitation standards at all times Collaborate with kitchen team to ensure efficient and timely food preparation Qualifications & Skills: 2yrs+ Culinary Production experience Strong Leadership/Communication skills Basic Knowledge of Excel/Google Docs/Word Excellent communication skills Excellent customer service skills Ability to work under pressure Collaborate with team members Preferences: Bilingual (Spanish/English) Ability to stand for long periods of time Ability to lift 50 pounds. Ability to work weekends. Job Type: Full-time, benefit eligible Fast casual restaurant Day shift Pay & Benefits: Salary:$55,000-$70,000 per year Medical, dental and vision for FT employees Paid time off including Healthy Families and Workplaces Act Colorado Secure Savings FAMLI Free concert tickets Free meals daily Employee discount at all BTRG concepts Free yoga membership Free gym membership Employee gatherings and team building activities APPLY ONLINE AT: ************************************************************************************************************************ Id=19000101_000001&lang=en_US We are an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability marital or veteran status

Text GCTeams to ************ to schedule an interview TODAY! WHAT YOU CAN EXPECT: We offer the opportunity to grow and develop to your personal best. Some of our highlighted benefits are: * Flexible work schedule. * Clear and defined training. * Career growth, you are our future! * Free meals during shift. * WeeCare Childcare Benefits Program. * Team-oriented workplace. * Employee Referral Program. * Other benefits include Medical, Dental and Vision, and 401k. * We Offer Daily Pay as an Option with Instant Pay! If you are in need of cash before your next paycheck, at Golden Corral you can access up to 50% of your earned but unpaid wages with no fees or interest charge POSITION SUMMARY: Responsible for food production and operating the Back-of-the-House using Golden Corral products, recipes, procedures and company systems to ensure that the standards for quality food, recipes, and cleanliness are achieved for our guests. As a member of the restaurant operations management team, the Kitchen Manager is also responsible for the restaurant's overall operations, including food quality, production, safety, and labor in absence of the General Manager and Hospitality Manager. ACCOUNTABILITIES/RESPONSIBILITIES: Financial Results (40%) * Achieves excellent food quality by ensuring Back-of-the-House and production Co-Workers properly prepare recipes to Golden Corral specifications and follow build-to's for excellent execution. Ensures Back-of-the- House and production Co-workers are following the appropriate menu matrix and achieving standards for productivity. * Achieves period and annual budgeted food, labor and controllable costs in all areas of production operations through planning, scheduling and executing the Golden Corral operating standards. * Meets all productivity labor standards for the Back-of-the-House and production positions. Food Production (40%) * Achieves all company standards for products, recipes, cleanliness and service times in restaurant using Golden Corral systems to achieve PDE levels at a minimum of 82% are met in the Back-of-the-House and production. Meets all local, state and federal health and sanitation standards. Ensures compliance with all company policies including the Code of Ethics. * Controls food costs by ordering, receiving, storing and producing all food products according to Golden Corral specifications and production guides. Maintains food product inventory levels in accordance with Golden Corral guidelines. * Takes inventories and reports small wares order requirements including utensils, pans, chemicals, etc. to General Manager according to guidelines in Operations Manual. Ensures standards for preventive maintenance on equipment are followed for the Back-of-the-House and production. * Ensures the Cold Choice area and Bakery are maintained in accordance with operating standards. People Management (20%) * Recruits, interviews and hires talented Co-Workers for all Back-of-the-House and production positions utilizing approved selection and interview process to ensure these positions are fully-staffed in the restaurant. * Trains and coaches Fast Tracks Coordinators, Certified Kitchen Assistant Managers, Crew Leaders, Crew Trainers and A-Team on all changes and/or additions to Back-of-the-House and production operating standards as they are transmitted to the field. * Ensures all Co-workers in the Back-of-the-House and production are trained with the Computer Based Training (CBT) program and certified through Fast Tracks and Safe Tracks. Ensures Co-Workers are in proper uniform according to Golden Corral guidelines. * Cross-trains Co-workers in positions other than their primary position through Fast Tracks certification. * Performs performance appraisals and disciplinary counseling sessions with Back-of-the-House and production Co-Workers in areas of responsibility as outlined in Administrative Guide. Submits any pay change or special recognition recommendations to General Manager. * Conducts daily pre-shift meetings with Back-of-the-House and production Co-workers. * Operates a motor vehicle to travel in the local market as needed in support of the restaurant's operations or to attend meetings. EDUCATION/EXPERIENCE/SPECIALIZED TRAINING REQUIREMENTS: Two to three years' management experience in operations in a high volume restaurant with diversified menu offerings. Education and/or experience normally associated with completion of a degree program in business or hospitality. Successful completion of Golden Corral's comprehensive management training program. Must complete the Certified Kitchen Manager certification program within six months of assignment to position. Position requires a valid driver's license and an acceptable driving record. Compensation: $50,000.00 - $55,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchisee, and not to Golden Corral Corporate.

👨 🍳 ASSISTANT CULINARY MANAGER 📍 Multiple Locations | Growth Role + Benefits Why You'll Love This Role: Pathway to Culinary Manager and above Health insurance + meal benefits Paid time off and team perks High-performance kitchen environment with best-in-class standards Mentorship, training, and systems to support your success A fun, fast-paced restaurant culture built on passion and purpose We're looking for an Assistant Culinary Manager to support the day-to-day kitchen execution while learning the skills and systems to level up. If you've been a strong Sous Chef or Kitchen Supervisor and are ready for more leadership, this is a fantastic opportunity to grow with one of the most respected hospitality groups in the region. You'll work closely with the Culinary Manager and help oversee prep, ordering, scheduling, training, food quality, and line execution-all while being part of a team that cares deeply about people and product. What You Bring: 2+ years of kitchen leadership experience (Sous Chef, Supervisor, etc.) Serve Safe Certified Is comfortable with over $6M a year in revenue Hands-on, adaptable, and coachable Clear communicator with strong time management Passion for food quality, consistency, and clean operations Ability to jump on the line and lead by example If you're looking for a role with big growth upside, real mentorship, and a company that walks the talk-let's talk.

Job Description Who We Are: We believe a workplace food program is something employees should love and look forward to every day. Powered by technology and a network of over 2,000 restaurants, Fooda feeds hungry people at work through our ongoing food programs located within companies and office buildings. Every day, each Fooda location is served by different restaurants that come onsite and serve fresh lunch from their chef's unique menus. Fooda operates in 20 major US cities and plans to continue its expansion across the United States and internationally. Eight out of ten employees believe Fooda is one of their company's top perks. Position Overview: The Catering Manager position is critical to the success of a Fooda client location. The Catering Manager is responsible for managing client relationships along with managing the daily catering orders offered at the client location. The Catering Manager ensures all catering offered to the client and customers are of superior quality and service. Who You Are: You love building relationships and enjoy customer service You are optimistic in the face of problems and you're capable of finding solutions quickly and effectively You are very organized and detail oriented. Type-A personality is a plus! You have an entrepreneurial mindset with the capability of managing work independently Quick thinking on your feet and no problem is too big or small for you You do not wait for direction and are always looking for ways to improve Prior experience in catering preferred Ideal candidates will have a Bachelor's degree in addition to five to eight years of relevant experience What You Will Be Responsible For: Coordinate and oversee internal catering events at client location Establish and maintain effective client and customer rapport to determine catering needs Maintain costs as it relates to food, beverage, and labor Negotiate new menus with restaurant partners for special requests Recruit and train catering staff at client location Oversee set up and cleanup of all catering events Ensure all catering events comply with government and agency standards, including but not limited to those relating to safety and health What We'll Hook You Up With: Competitive market salary and stock options based on experience $62k-$68k Comprehensive health, dental and vision insurance plans 401k retirement plan with company match Paid maternity and parental leave benefits Flexible spending accounts Company-issued laptop Daily subsidized lunch program (ours!) and free food and beverages in the office A fulfilling, challenging adventure of a work experience Must be authorized to work in the United States on a full-time basis. No recruiters please. Powered by JazzHR BJpEuN22xa

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Catering Manager oversees catering events throughout The Ranch and Blue FCU Arena, and assists in managing restaurant and premium suite F&B operations. The Catering Manager will report directly to the Premium Services Manager and will assist in the training and management of Premium and Catering employees. The Catering Manager will work closely with the Premium Services Manager, clients, and staff to ensure successful execution of events to the standard of OVG, clients, and guests. The Catering Manager will provide oversight and resolution responsibility for employee performance issues. The Catering Manager must provide a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth running of any assigned event. A critical function of the Catering Manager will be to actively mentor, train and help employees meet company quality standards. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong technical (computer and POS) aptitude required. This role pays an annual salary of $56,500-$58,500 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until December 12, 2025. Responsibilities Assists in the overall effective management of catered events Ensures total compliance with all alcohol service policies. Monitors alcohol service throughout event to assure 100% compliance with Alcohol Service policies. Reports any alcohol service or compliance issues to management immediately. Provides on-going direction, supervision and mentoring to hourly event staff. Monitor product quality and ensure high level of guest service. Assists in troubleshooting technical problems with Point of Sale Systems, from both a hardware and software perspective. Assists in generating employee schedules and verifies employee time as required. Inventory management, ordering, inventory reconciliation Assist in the on-going training, development, mentoring and supervision of hourly employees, as directed by department managers; responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice. Management of catered events from set-up to tear down, including handling all communication with hourly staff, culinary staff and guests. Troubleshoots problems during events in a calm and positive manner. Qualifications Associate's degree (A.A.) or equivalent from two-year College or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience. Three to five (3-5) years of experience in catering or consessions Experience working in fine dining/premium food & beverage a plus Ability to work in a fast-paced environment and remain focused on multiple tasks at once Excellent time management and organizational skills required ServSafe Alcohol Certification required Familiar with inventory cost control and menu planning. Basic computer proficiency: Excel, Word, Outlook Working knowledge of Point of Sale and timekeeping systems. Cash handling abilities; basic math skills including significant number manipulation. Ability to work a variable work schedule (including evenings and weekends, as required), depending upon event and business requirements. Excellent verbal and written communication skills. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Job Title: Catering Sales Manager Basic Purpose: Solicit, book, plan and coordinate meetings/functions while maximizing the banquet space to meet/exceed sales goals. Organizational Scope: is responsible for finalizing group business. Recommends program and procedural changes. Education: More than two years of post-high school education, but less than a degree from a four year college. Experience: Marriott Hotel Catering Sales experience preferred. Skills and Abilities: Requires thorough knowledge of the practices and procedures of the catering, food & beverage and hospitality professions. Requires knowledge of the hotel's policies and procedures and the ability to determine course of action based on these guidelines. Requires ability to investigate and analyze current activities and/or information involving readily available data and indicating logical conclusions and recommendations. Must possess communication skills in terms of the ability to negotiate, convince, sell and influence professionals and/or hotel guests. Ability to drive to outside sales calls. Responsibilities: * Solicit, negotiate and book new and repeat business through efforts (outside sales calls, telemarketing, mailings, networking, etc.) while maximizing banquet space to meet/exceed revenue goals. * Execute a territorial marketing strategy to capture the maximum amount of revenue and meet/exceed sales goals. * Plan, upsell and detail the meeting/function with the client including: space requirements, times, equipment, menus, themes/decorations, etc. * Complete the contracts, prepare the appropriate paperwork, coordinate with the appropriate areas in the hotel, resolve any issues, complaints and problems to ensure quality product delivery and customer satisfaction. * Prepare status and period end reports to keep management abreast of activities. * Maintain up-to-date knowledge of corporate/hotel procedures and products and the competition's product, strengths and weaknesses to continually improve sales strategies and the achievement of goals. * Participate in communication and professional organizations to maintain high visibility and promote sales. * Perform special projects and other responsibilities as assigned. * Participate in task forces and committees as required. Travel Required: As required. Hours Required: Fifty hours over a five day period; days and times may vary based on need.

Qualifications Proven Sales Experience: 3+ years in sales, business development, or client management, preferably in the catering, events, or hospitality industry Organizational Whiz: Exceptional ability to manage multiple tasks, prioritize effectively, and stay ahead of deadlines in a fast-paced environment Relationship Builder: Strong interpersonal skills with the ability to foster lasting connections with clients, vendors, and team members Communication Superstar: Excellent verbal and written communication skills to convey ideas clearly and professionally Results-Oriented Mindset: A track record of meeting or exceeding sales targets and driving business growth Tech-Savvy: Proficiency in Microsoft Office Suite, CRM tools, and social media platforms for sales and marketing purposes Creative Problem Solver: Ability to think on your feet and adapt quickly to client needs or unexpected challenges Catering & Event Knowledge: Familiarity with event planning, catering logistics, and menu development is a big plus! Data-Driven Decision Maker: Experience analyzing sales metrics and adjusting strategies to improve performance Responsibilities Business Development: Grow our client base across multiple outlets by building meaningful connections with new and existing clients Client Engagement: Be the face of GB Fish & Chips, ensuring client needs are met while capturing every event detail, from menu selections to logistics Daily Operations: Start and finish your day at the production facility, coordinating routes and deliveries to keep operations seamless Relationship Building: Forge partnerships with venues, vendors, and coordinators to expand our service offerings and client reach Contract Management: Draft and finalize sales contracts and estimates, ensuring clients are informed and excited about their event Sales Reporting: Keep the Facility Director in the loop with regular updates on sales progress and timely communication of client orders for preparation Collaboration & Coordination: Work closely with catering teams, kitchen staff, and off-site personnel to deliver flawless events Complaint Resolution: Handle any food or service concerns with speed and professionalism, turning challenges into opportunities for excellence Networking & Marketing: Represent Iacofano's at networking events while creating and executing sales strategies using social media, our website, and other marketing channels Event Magic: Conduct tastings for clients both on- and off-site, ensuring their visions come to life and exceed expectations Goal-Oriented Strategy: Set and implement weekly, monthly, and quarterly sales goals, along with action plans to drive measurable success Professional Presence: A polished demeanor to represent the Iacofano's brand at client meetings, tastings, and networking events Job description Description: Drive Growth and Build Relationships as a Sales Manager GB Fish & Chips Catering! Who We Are: At GB Fish & Chips, we are offering a unique catering experience. How awesome it is to get freshly fried seafood in your own backyard! We are looking for a dynamic Sales Manager to help us expand and elevate our footprint in the community. What You'll Do: Business Development: Grow our client base across multiple outlets by building meaningful connections with new and existing clients. Client Engagement: Be the face of Iacofano's, ensuring client needs are met while capturing every event detail, from menu selections to logistics. Daily Operations: Start and finish your day at the production facility, coordinating routes and deliveries to keep operations seamless. Relationship Building: Forge partnerships with venues, vendors, and coordinators to expand our service offerings and client reach. Contract Management: Draft and finalize sales contracts and estimates, ensuring clients are informed and excited about their event. Sales Reporting: Keep the Facility Director in the loop with regular updates on sales progress and timely communication of client orders for preparation. Collaboration & Coordination: Work closely with catering teams, kitchen staff, and off-site personnel to deliver flawless events. Complaint Resolution: Handle any food or service concerns with speed and professionalism, turning challenges into opportunities for excellence. Networking & Marketing: Represent Iacofano's at networking events while creating and executing sales strategies using social media, our website, and other marketing channels. Event Magic: Conduct tastings for clients both on- and off-site, ensuring their visions come to life and exceed expectations. Goal-Oriented Strategy: Set and implement weekly, monthly, and quarterly sales goals, along with action plans to drive measurable success. Requirements: Qualifications (Your Ingredients for Success): Proven Sales Experience: 3+ years in sales, business development, or client management, preferably in the catering, events, or hospitality industry. Organizational Whiz: Exceptional ability to manage multiple tasks, prioritize effectively, and stay ahead of deadlines in a fast-paced environment. Relationship Builder: Strong interpersonal skills with the ability to foster lasting connections with clients, vendors, and team members. Communication Superstar: Excellent verbal and written communication skills to convey ideas clearly and professionally. Results-Oriented Mindset: A track record of meeting or exceeding sales targets and driving business growth. Tech-Savvy: Proficiency in Microsoft Office Suite, CRM tools, and social media platforms for sales and marketing purposes. Creative Problem Solver: Ability to think on your feet and adapt quickly to client needs or unexpected challenges. Catering & Event Knowledge: Familiarity with event planning, catering logistics, and menu development is a big plus! Data-Driven Decision Maker: Experience analyzing sales metrics and adjusting strategies to improve performance. Professional Presence: A polished demeanor to represent the Iacofano's brand at client meetings, tastings, and networking events.

Why us? is open until 12/31/2025 or until filled. Pay: $62-67k/year Why Us? The Hilton Garden Inn Denver Union Station is a 233-room hotel on the edge of the Union Station Neighborhood. Denver is on our doorstep - Union Station, Coors Field, and the Museum of Contemporary Art are all within a half-mile. We're a Mile from Ball Arena events, with city dining all around, including our own Woodie Fisher Kitchen and Bar: the oldest remaining structure in Denver's iconic Union Station neighborhood. We offer (for Full-time team members): Medical, dental, & vision insurance Health savings and flexible spending accounts Basic Life and AD&D insurance Paid time off for vacation, sick time, and holidays Eligible to participate in the Company's 401(k) program with employer matching Employee Assistance Program Tuition Reimbursement Free On-Site Parking or Complimentary RTD MyRide pass Great discounts on Hotels, Restaurants, and much more. Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral Unlimited Paid Time Off (Independence Plan) This posting is for a restaurant co-manager, and will report directly to the Restaurant GM. The successful candidate will be expected to work AM and PM shifts. Job Overview Plan and manage the restaurant, room service and other food and beverage outlets as appropriate in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals. Position is responsible for the short term planning and daily operations of the restaurant and room service and may manage a lounge or quiet bar. Recommends promotional ideas and controls the budgets for the various areas. Responsibilities Manage the associates in the various outlets in order to attract, retain and motivate the employees; hire, schedule, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communications and recommend discipline and termination, as appropriate. Implement company programs (IHC/franchise) and manage the operations of the restaurant, room service and any other food and beverage outlet as required to ensure compliance with SOPs, safety regulations and federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest(s). Forecast, implement, monitor, control and report on the various outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service. Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects. Create, recommend and implement promotions, displays, buffet presentations and ideas to capture more in-house guests and a larger share of the local market. Monitor and control the maintenance/sanitation of the various outlet areas and equipment to protect the assets, comply with regulations and ensure quality service. Qualifications Education/Formal Training More than two years of post high school education. Experience Two to three full years of full employment in a related position with this company or other organization(s). Knowledge/Skills Requires thorough knowledge of the restaurant/hotel practices and procedures in order to perform non-repetitive analytical work. May require knowledge of policies and procedures and the ability to determine course of action based on these guidelines. Supervision/management communication skills are required. Requires ability to investigate and analyze current activities or information and make logical conclusions and recommendations. Ability to make occasional decisions which are generally guided by established policy and procedures. Excellent comprehension for assisting with guest and associate matters. Interpreting instructions from superiors. Excellent vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts, schedules. Must have excellent oral communication for communicating with guests and associates, issuing instructions and communicating policies. Excellent comprehension required to read and implement policies and procedures; writing schedules and reading forecast and SOPs. Must have knowledge of chemicals/agents for training purposes. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis, 20 -40 lbs. Bending -Bend to pick up dropped items as needed. Bend to assist in serving food or getting supplies. No kneeling required. Mobility -95% of shift covering all areas of outlets supervising. Continuous standing to assist at hostess station -minimal stationary standing. Climbing stairs -varies by location. No driving required. Environment Inside 95% of work day. Temperatures can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen Salary USD $62,000.00 - USD $67,000.00 /Yr.

Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR • 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area. CORE WORK ACTIVITIES Managing Day-to-Day Operations • Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. • Maintains service and sanitation standards in restaurant, bar/lounge and room service areas. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Leading Food and Beverage Team • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Ensures and maintains the productivity level of employees. • Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. • Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management. • Ensures compliance with all applicable laws and regulations. • Ensures compliance with food handling and sanitation standards. • Ensures staff understands local, state and Federal liquor laws. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Establishes guidelines so employees understand expectations and parameters. • Monitors alcohol beverage service in compliance with local laws. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Empowers employees to provide excellent customer service. • Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations. • Handles guest problems and complaints. • Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction. • Ensures corrective action is taken to continuously improve service results. • Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement. • Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return). Managing and Conducting Human Resource Activities • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. • Ensures employees are treated fairly and equitably. Strives to improve employee retention. • Ensures employees receive on-going training to understand guest expectations. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Strives to improve service performance. • Ensures recognition is taking place across areas of responsibility. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Assists servers and hosts on the floor during meal periods and high demand times. • Recognizes good quality products and presentations. • Supervises daily shift operations in absence of Assistant Restaurant Manager. • Oversees the financial aspects of the department including purchasing and payment of invoices. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

🔪 CULINARY MANAGER 📍 Multiple Locations | Competitive Salary + Benefits Why You'll Love This Role: Competitive base salary Health insurance + employee wellness programs Paid time off + meal benefits Career growth within a growing hospitality group “Tour-quality” kitchen culture built on high standards Clear systems, creative freedom, and real leadership opportunity We're looking for a Culinary Manager to lead a dynamic back-of-house team and deliver elevated, consistent, unforgettable culinary experiences. If you thrive in a high-energy kitchen, love leading from the line, and know how to develop both people and systems-this is your role. You'll work directly with El Capitan to manage BOH operations, drive team performance, control costs, and ensure the restaurant is always running at its absolute best. You'll also be a key player in Brinkerhoff's growth, setting the tone for excellence across the entire kitchen team. What You Bring: Strong BOH leadership experience (2+ years in a Chef/Kitchen Manager role) Proven ability to coach teams and uphold standards Comfortable with scheduling, food/labor cost, and inventory management High accountability and attention to detail Calm under pressure, ready to problem-solve and adapt Food Manager Certification If you're ready to shape one of the best culinary programs in the industry-apply today.

Boulder Valley School District is committed to create challenging, meaningful, and engaging learning opportunities so that all children thrive and are prepared for successful, civically engaged lives. Our comprehensive and innovative approach to education ensures that each student meets expectations relative to intellectual growth, physical development and social emotional well-being. The district covers approximately 500 square miles and serves the communities of Boulder, Erie, Louisville, Lafayette, Superior, Broomfield, Nederland, Ward, Jamestown and Gold Hill. Website: BVSD. Location: US:CO:BOULDER Department: Food Services Position Title: Substitute Kitchen Satellite Lead Position Start Date: Immediately Position Type: Non-Represented Work Schedule: As Needed Pay Rate: $21.07 Closing Date: June 30, 2026 Our People Are Our Strength in BVSD Summary: The Kitchen Satellite Lead (KSL) is responsible for the ordering and receiving of food and supplies, monthly inventories, creating and maintaining production records utilizing Horizon Software order, inventory and production modules, food prep and serving of meals at school locations. KSLs are proficient in the operation of Point of Sale software and are responsible for the recording of meal sales, monies collection, bank deposits, closing and generating at the end of the day. Responsibilities: * Understands and communicates the BVSD Food Services Program philosophy and inform FS staff and school community of the District Wellness Policy, meals, food sources, recipes and overall Food Services program goals on a daily basis. * Participates in the timely preparation of meals according to the planned menu and prescribed recipes including proper reheating of main courses, side dishes and salad bar preparation according to the BVSD FS Department Standard Operating Procedures. * Maintains accurate inputting of orders, receiving, inventory and inputting of production and meal count data. * Ensures freshness of prepared items by implementing proper rotation of food items prepared, properly wraps and labels prepared food items, and prepares only amounts of food items as assigned. * Participates and maintains cleanliness and sanitation of kitchen, cafeteria and storage areas under the auspices of FS Department including, but not limited to, walk-ins, refrigeration, freezers, dry storage and FS site office areas. * Participates in meal service periods assigned either as server or cashier, dependent on the school site's needs. * Maintains efficient and smooth flow of service and works closely with coworkers to assure that students, staff and faculty have a pleasurable dining experience, and that all students are provided with a meal in compliance with USDA Guidelines. * Maintains accurate reporting of sales transactions, account balances, collection of funds, and preparation of daily deposit slips, daily reports and deposits for bank pickups using Horizons point of sale software. * Records and maintains temperature logs for equipment, food production and food transport, as outlined in the BVSD FS Standard Operating Procedures. Complies with federal, state and district regulations and policies including, but not limited to, HACCP, ServSafe, safety and sanitation. Reads the FS newsletter and posts. * Uses and maintains institutional food service equipment such as ovens, steamers, and commercial dishwashers. * Foster district commitment to excellence and equity by ensuring that employees and students are valued, respected and provided a positive work/learning environment. * Establishes positive relations with internal and external customers, including students, staff, and school administration, parents, and community members. * Responsible for on-the-job training of new Food Service Assistants and for continual training of all workers in the kitchen. Directs the work of FSAs within the kitchen they lead. * Perform other duties as assigned. Qualifications: Required: * High School diploma or equivalent. * Completed and submitted BVSD online application. * Communicate (read, write, and speak) in English, must pass English component of interview process. * Must pass post offer physical. * Must pass Math Test at entry. * Must pass FS Online Training Assessment by completion of probationary period. * Must proficiently operate kitchen equipment upon hire. * Must have working knowledge of Horizon Software Shopping list, inventory and production module within 3 months of hire. * Must have working knowledge of QSP Point of Sale software within 3 months of hire. * Ability to lift 50 lbs. on a frequent basis. Preferred: * Minimum of three years experience in: Food Services. * Intermediate skills: personal computing, keyboarding and word processing; critical thinking and problem solving skills. * Understand and follow all HACCP Standard Operating Procedures. Salary Information: Salary Placement varies according to experience and education. BVSD engages in a salary placement process vs. a salary negotiation process. This information is provided in compliance with the Colorado Equal Pay for Equal Work Act and is the company's good faith and reasonable estimate of the compensation range and benefits offered for this position. The compensation offered to the successful applicant may vary based on factors including experience and education. All salaries are set by Human Resources based on a review of qualifications compared to the requirements on the job description; therefore listing all related education and experience on your application is recommended. Application and Selection Procedure: * External Candidates:Apply on-line at jobs.bvsd * Current BVSD Employees:Must apply through the INFOR portal * If you do not have internet access, a computer is available in the Human Resources Division, Education Center, 6500 E. Arapahoe, Boulder, Colorado. * Applications are reviewed to match candidates with position qualifications, with a limited number selected for interviews. For the final selection, employment is contingent upon successful completion of the post-offer screening process, including a background check and possible medical examination. Benefits & Eligibility: Boulder Valley School District is proud to offer eligible employees excellent benefits which may include: * Free high-quality Health and Dental Coverage * Vision Coverage * Supplemental Life Insurance * Employee Assistance Program * Personalized Benefits * Identity Theft Protection * Flexible Spending Plans * Retirement Savings Plans * EcoPass Please see our Benefits Page for information on the benefits we offer and eligibility information. The Boulder Valley School District is an equal opportunity educational institution and does not unlawfully discriminate on the basis of race, color, ethnicity, sex, gender identity/expression, national origin, creed, religion, age, sexual orientation, disability or veteran status in admission or access to, and treatment and employment in its educational programs or activities. Inquiries or complaints: BVSD Legal Counsel - ************; Office for Civil Rights -******************************************************** *