17 hospitality jobs found

The Opportunity Delaware North Travel and Hospitality is hiring full-time Line Cooks to join our team at Denver Airport in Denver, Colorado. Pay Minimum pay rate: $20.80 / hour Information on our comprehensive benefits package can be found at . Benefits We care about our team member s personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including: Weekly pay Employee assistance program Training and development opportunities Employee discounts Flexible work schedules Eligible team members may also receive: health, dental, and vision insurance, 401(k) with company match, paid vacation days and holidays, paid parental bonding leave, and tuition and/or professional certification reimbursement. Responsibilities Prepares food to specifications before and during unit operations. Properly measures and portions all food items. Complies with all portion sizes, quality standards, department rules, policies and procedures. Cooks all food to proper specifications in a timely manner. Utilizes kitchen equipment to prepare food items such as: knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc. Ensures proper food temperatures are maintained and food is stored correctly. Ensures freshness and quality of all menu items. Packages all products to proper specifications. Performs opening, closing and side work duties as instructed and according proper guidelines. Keeps workstation, coolers and equipment clean, organized, sanitized, and sufficiently stocked. Follows and upholds all health codes and sanitation regulations. Sets up and operates kitchen equipment. Uses waste control guidelines and records all waste on spoilage sheet. Performs other duties assigned. Qualifications At least six months experience as a Prep Cook or Line Cook. Ability to read and understand recipes and food abbreviations. Ability to move rapidly and coordinate multiple orders. Ability to work in a fast-paced environment. Attentive and detailed oriented. Capable of following procedures and taking directions. Basic math skills; ability to understand, calculate and follow recipe measurements and proportions. Physical Requirements Manual dexterity sufficient to chop, mix, blend, whip etc. a variety of foods and liquids. Ability to lift and carry large pans from ovens or freezers, weighing up to 50 lbs. Ability to handle or operate dangerous kitchen equipment. Who We Are Providing hospitality services since 1995, Delaware North serves travelers at Denver International Airport. Dining options include the Colorado-based Garbanzo Mediterranean Grill and the award-winning Denver Central Market, a local landmark that features an array of celebrated chefs and culinary concepts. At Delaware North, you ll love where you work, who you work with, and how your day unfolds. Whether it s in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants, there s no telling where your career can ultimately take you. We empower you to do great work in a company with 100 years of success, stability and growth. If you have drive and enjoy the thrill of making things happen - share our vision and grow with us. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer.

City, State: Denver, Colorado This wage starts at $21/HR This is a PM Line Cook position. The purpose of a Line Cook is to prepare and cook food that is consistent with the hotel's standards and quality. A Line Cook operates under a chef in a restaurant or a food establishment. They will be responsible for carrying out the duties assigned by the Chef of the kitchen. This includes assisting with breakfast, lunch, dinner, banquets, and room service. ESSENTIAL DUTIES AND RESPONSIBILITIES: -Is knowledgeable of all menu items on scheduled shift (am/pm). -Prepares all ingredients for the shift before service begins. -Operates station in an efficient, safe manner. -Practices serve-safe methods in preparing, cooking, holding and storing of all food items. -Able to perform repetitive work. -Knowledgeable of cooking procedures which mainly focuses on pantry items, prepping, sandwiches, salads, and desserts. -Responsible for producing excellent quality. -Follow opening and closing procedures. -Able to work in a high pace and hot environment. -Keep workspace fully stocked. -Able to follow written or verbal instructions. -Proper handling, storage of all food items. -Prepare food items according to designated recipes and quality standards. -Maintain cleanliness and comply with food sanitation standards at all times. -Manage guest orders in a friendly, timely and efficient manner. -Ensure knowledge of menu and all food products. -Visually inspect all food sent from the kitchen. -Prepare requisitions for supplies and food items, as needed -Uses proper knife skills. -Maintains regular attendance, is consistently on time, and observes work, break and meal periods in compliance with standards. -Maintains high standards of personal appearance and grooming, which include compliance with the dress code. -Performs any other duties as requested by supervisor. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential duties of the position. DESIRED COMPETENCIES, WORK SKILLS, AND KNOWLEDGE To perform the job successfully, an individual should demonstrate the following competencies. Other competencies may be required. Associate demonstrates a high QUALITY of work: -Demonstrates accuracy and thoroughness. -Monitors own work to ensure quality. -Provides the best possible service to clients and customers. Associate demonstrates acceptable PRODUCTIVITY standards -Meets or exceeds productivity standards. -Produces adequate volume of work efficiently in a specific time. Associate demonstrates excellent CUSTOMER SERVICE SKILLS -Responds to requests for service and assistance. -Demonstrates the desire and ability to provide high quality service to both internal and external customers. -Solicits customer feedback to improve service. Associate demonstrates INITIATIVE -Asks for and offers help when needed. -Includes appropriate people in decision-making. Associate demonstrates ACCOUNTABILITY for their job performance -Takes responsibility for own actions. -Performs work with little or no supervision; works independently. -Can be relied upon regarding task completion and follow up. Associate demonstrates exemplary DEPENDABILITY / RELIABILITY -Can be relied upon regarding task completion and follow up. -Ensures work responsibilities are covered when absent.

Northwood Investors is a privately held real estate investment advisor that was founded in 2006 by John Kukral, the former President and CEO of Blackstone Real Estate Advisors. Northwood employs a fundamental, value-driven investment strategy with a longer-term outlook. Northwood invests alongside institutional and private clients in a broad range of real estate and real estate-related investment opportunities globally, with approximately $7 billion of assets under management. Northwood has office locations in the US in Denver (headquarters), New York, Dallas, Los Angeles and Charlotte. The firm also has employees who work for vertically integrated platforms, such as Retail and Hospitality, in Florida, North and South Carolina, California, and Texas. Additionally, the firm has professional teams located in the United Kingdom, Luxembourg, Paris, Singapore, and Amsterdam. Northwood Hospitality, a wholly owned subsidiary of Northwood Investors, manages the prominent hotel portfolio acquired by Northwood Investors. The growing portfolio of Northwood Hospitality currently consists of fourteen iconic properties, thirteen of which are managed by Northwood Hospitality. For more information, visit Northwood's website at Job Descripition ESSENTIAL JOB FUNCTIONS Organizational / Time Management: Maintain a Professional and clean work area. Keep all refrigerator clean with food stock rotation and labeled at all times Adhere and follow all Opening and Closing lists of the station you are working in. Production Techniques: Follow all Pastry Chef, Pastry Sous Chef and Chefs described assignments Follow Culinary Department Recipe format and production list Prep, Produce and Cook to all standards as per Pastry Shop and Culinary Department guidelines. (No Recipe or food substitutes can be tolerated unless approved by Pastry Chef or Sous Chefs) Assist Pastry Chefs with prepping, organizing, washing, and small peeling and cleaning of products: Vegetables, Fruits and other consumables. Responsible for other duties as assigned per Pastry Chef, Sous Chefs or Chef Food Sanitation Techniques: Work with Hand Glove and with Sanitizer at all work and production areas. Clean and Sanitize all working cutting and prepping surfaces. Leave all work areas better than you have found them; advise Pastry Chef or Sous Chefs if problem from previous shift is occurring. Inventory Techniques / Par levels / Rotations: Keep a reasonable par stock and advise Pastry Chef or sous chef / chef of any missing items, or short of products. Organize and maintain all part stocks for Cookies, Desserts, cakes and frozen desserts refrigerator load-in per Sous Chef / Chef's Instructions. Incidental Duties The above list of essential job functions describes the general nature and level of work being performed in this job. It is not intended to be an exhaustive list of all duties, and indeed additional responsibilities may be assigned, as required, by management. PERFORMANCE EXPECTATIONS Preparation, production, cooking and baking skills Excellent organization and time management techniques Safe serve certified or excellent sanitary / hygiene training Understanding of inventory techniques and appropriate par levels and rotations Able to work weekends and night or late night shifts Able to work on Holidays Requirement to follow all Safety and Professional attire and grooming standards per WCC Employee Handbook (Full Chef's Uniform, with Culinary Head covering, Apron, Cooks Pants and Chef Jacket, Closed Toe shoes and anti slip soles - uniform and laundry service are provided by WCC.) JOB QUALIFICATION STANDARDS The following describes the general qualifications and physical, sensory and mental abilities normally associated with performing the essential functions of this position. Education and Experience: Enrolled in a Culinary Educational Program - a plus Prior Culinary, Baking, Pastry experience preferred Knowledge and Skill Requirements/Specialized Courses and/or Training: Basic knife skills Knowledge of basic Culinary, Baking and Pastry techniques Knowledge of Food Sanitation techniques (Safe Serve certification or equivalent training) Language and Communication Skills: Must be able to communicate and understand assignments and directions in English language. Must be able to read labels and understand material training guidelines Must be able to communicate - interact professionally with members - employees Physical, sensory and motor demands: Fast paced, high pressure environment (heat and action) Frequent Standing for extended periods of time. Frequent Walking to collect or deliver goods in various kitchens and or reception areas (buffet set ups). Regular Lifting Excellent physical fitness, visual acuity and sense of smell to work in the kitchen and bake shop safely. We are proud to be an equal opportunity workplace and we practice being committed to equal employment opportunities regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, marital status, disability, gender identity or Veteran status. We will require background checks and employment verifications and in some roles drug screens due to our contractual obligations. We offer competitive benefits and wellness programs: Competitive, pay, generous time off policies, paid parental leave, charitable matching donation program, paid volunteer time off, physical wellness reimbursement, company paid training, conferences and professional membership fees, employee/friends/family discounts at our hotel properties to name a few.

Northwood Investors is a privately held real estate investment advisor that was founded in 2006 by John Kukral, the former President and CEO of Blackstone Real Estate Advisors. Northwood employs a fundamental, value-driven investment strategy with a longer-term outlook. Northwood invests alongside institutional and private clients in a broad range of real estate and real estate-related investment opportunities globally, with approximately $7 billion of assets under management. Northwood has office locations in the US in Denver (headquarters), New York, Dallas, Los Angeles and Charlotte. The firm also has employees who work for vertically integrated platforms, such as Retail and Hospitality, in Florida, North and South Carolina, California, and Texas. Additionally, the firm has professional teams located in the United Kingdom, Luxembourg, Paris, Singapore, and Amsterdam. Northwood Hospitality, a wholly owned subsidiary of Northwood Investors, manages the prominent hotel portfolio acquired by Northwood Investors. The growing portfolio of Northwood Hospitality currently consists of fourteen iconic properties, thirteen of which are managed by Northwood Hospitality. For more information, visit Northwood's website at Job Descripition Keep area clean according to Board of Health standards. Follow directions for food preparation. Desire to achieve a consistent level of perfection in food preparation in order to have uniformity in presentation and waste management. Attend team briefings. Present a clean and professional appearance at all times. Maintain a friendly, cheerful and courteous demeanor at all times. Must be able to work well under pressure while retaining tact and composure Must be able to read, communicate effectively in English Training Complete training on safe lifting procedures. Education High school degree or GED preferred 1 - 2 years experience Culinary degree preferred We are proud to be an equal opportunity workplace and we practice being committed to equal employment opportunities regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, marital status, disability, gender identity or Veteran status. We will require background checks and employment verifications and in some roles drug screens due to our contractual obligations. We offer competitive benefits and wellness programs: Competitive, pay, generous time off policies, paid parental leave, charitable matching donation program, paid volunteer time off, physical wellness reimbursement, company paid training, conferences and professional membership fees, employee/friends/family discounts at our hotel properties to name a few.

Hotel Teatro Downtown Denver's original boutique hotel, where modern amenities meet historic charm. Line Cook - Hotel Teatro Downtown Denver CO, 80202 $20.00 an hour, Non-exempt FT, Nights and Weekend Availability Work With Us At Hotel Teatro, we recognize that candidates for employment offer us a great deal more than the words on their resume. While your qualifications and past employment history are a part of our selection process, we place a great deal of emphasis on one's personality, initiative, creativity, and entrepreneurship. It's this that helps us to develop a successful culture from which our business can thrive. In turn, this unique environment can provide the platform for your personal and professional growth. Our Hotel Hotel Teatro's exemplary service in an ideal location, just walking distance from the city's top attractions. We have been consistently rated one of the top 4 hotels in Denver on TripAdvisor for over a year. With 110 rooms with unique meeting space located in the heart of the Theatre District. As an independently owned hotel, we passionately strive to be the best and create excellence experiences for our guests and colleagues. General Job Guidelines and Responsibilities Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Assumes 100% responsibility for quality of products served. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures. Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. Portions food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment. Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. Follows proper plate presentation and garnish set up for all dishes. Handles, stores, and rotates all products properly. Assists in food prep assignments during off-peak periods as needed. Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen. Attends all scheduled employee meetings and brings suggestions for improvement. Performs other related duties as assigned by the Chef, Kitchen Manager or manager-on-duty. Line Cook Job Functions Always arrive at least 5 minutes before your scheduled time. Always come to work with a clean uniform. Immediately ask the Chef, Kitchen Manager or manager-on-duty about menu specials and any other product, menu issues you should be aware of. Always observe and complete opening and closing checklists. Count your opening product inventory; place all products in its proper location. Clean and organize your area if necessary. Stock your food products and any equipment needed for station. Rotate products so that product from the prior shift is used first. Make certain you have all the products need to assure a smooth service period. Notify the Chef, Kitchen Manager or the manager-on-duty if you lack any products needed. Set and prepare station area and be ready for orders 15 minutes prior to service. Check thermostat settings of grills, ovens, fryers, and other kitchen equipment and adjust if necessary. Double-check your product levels to ensure that you won't have to leave your station during peak periods. Clean as you go - maintain a clean station and work area THROUGH OUT THE DAY. Follow recipe instructions EXACTLY as they are stated - ensure the quality, portion size, cooking time and consistency of every item that leaves your station. Be available to perform prep work during slow periods. Check in with the Chef, Kitchen Manager for a prep work assignment during slow periods. Be a team player - support and assist your fellow team members whenever possible in whatever functions are required. Ensure that all cooking equipment used is operating correctly and at the proper temperature. Report any broken or malfunctioning equipment to the Chef, Kitchen Manager or manager-on-duty. ALWAYS follow safe food handling practices. Know and follow proper plate presentation and garnish set up for all dishes. Use our product labeling system to label, date, rotate and store all food products. Prepare only what is on the Daily Prep List. Do not work more than scheduled hours unless directed by the Chef, Kitchen Manager or manager-on-duty. Always check with Chef, Kitchen Manager or manager-on-duty prior to checking out. Benefits Medical, Dental and Vision Eligibility Full Time Employee's 401k Match Complimentary Parking RTD EcoPass Hotel and Restaurant Discounts Physical Demands Able to lift 50lbs. Able to stand for 6+ hours PI6-35eb3f373a21

Job Overview Do you have a passion for food and a craft for cooking? As a Line Cook at Red Lobster, your execution of our delicious recipes will contribute to the extraordinary dining experience that keep our guests coming back for more. The results of your work will allow our guests to "sea" food differently! What You Need to Succeed •The Willingness and Ability to Cross-Train and Work in Multiple Positions - We believe in the concept of ONE Kitchen, where your training and flexibility will enable you to become an expert in all Heart of House roles • Skills to Make the Grade - Multi-tasking, following recipes to create delicious dishes • Job Qualifications - Must be at least 18 years of age, any culinary education is a plus! • Perform the Physical Demands - Remain on your feet for several hours at a time, ability to lift and carry up to 45 pounds, withstand high temperature conditions, bend, kneel, and stoop BIG plans are on the horizon for Red Lobster. Our team and restaurants are great today, but our future is even better. There is no better time than now to join the Red Lobster Family! Great Seafood You can be proud of the food you serve. The tremendous variety of seafood makes us the perfect destination for seafood lovers. Our annual "Ultimate Events" like Lobsterfest, Crabfest, and Endless Shrimp are more widely known than practically any other restaurant. You will serve fish at a premium standard. We are a global pioneer and an industry leader in Seafood Sustainability . W ith seafood served from over 30 countries, Red Lobster has a long standing commitment to sustainable fishing and farming. We are a founder and current member of the Global Aquaculture Alliance and a current member of National Fisheries Institute. Our team is proud to be known for not serving any endangered species on the menu and for buying only from fisheries that are sustainably managed through BAP (Best Aquaculture Practices) standards. Great People You will work at a destination for celebration. Our restaurants have a rich history of hosting birthdays, anniversaries, receptions, reunions, and other important memorable occasions. You are part of an amazing family. Our restaurants are a place where you can both make friends and find a mentor. It's important that our family of team members flourish, learn and grow. Our RL Cares program, for instance, is designed to help team members with unplanned expenses in times of great need. You give back to the community. Our RL Shares program donates millions of pounds of food to Food Banks and Food Shelters across the country - making a significant difference for the homeless and hungry in the communities where we operate. Great Results The Seafood Restaurant Company in the US. Opened in 1968, we have earned an exceptional name, brand recognition, and reputation. The casual dining employer for our size. (Forbes Magazine 2016 List of America's Best Employers and 2016 List of Canada's Best Employers) A restaurant that is loved. Our ratings are among the highest in casual dining for restaurant followers and consumer engagement.

About the Organization OVERVIEW ABOUT DIVIDEND RESTAURANT GROUP Dividend Restaurant Group (DRG) was built on the core belief that the foundation of a company is defined by the character of the team, the versatility of its systems and the discipline of its actions. DRG is a guest first and team focused organization that has a successful track record of revitalizing iconic brands and driving value for all stakeholders. Housed in Denver, DRG brings together some of the country's best-known brands, leveraging an industry-leading platform with a clear vision for continued growth. Our driving mantra- we pay 'dividends' to every stakeholder of our business; our guests, our team members, our vendors and our financial partners, all in different but meaningful ways. Description Sullivan's Steakhouse is hiring qualified applicants for Prep Cooks in your area! Submit your resume or apply directly at . Team Members enjoy the following benefits for being a part of our growing team! ALL Team Members 401k eligible after 30 days employment Health/Dental/Vision benefits Ancillary benefits including Critical Illness, Accident, and Legal insurance Referral Bonus for referring new Team Members Essential Duties: Ability to handle knives and to operate kitchen equipment Assist Line Cooks and Pantry when necessary with food preparation Continually maintain a clean, safe and sanitary Prep Area, Walk-In Cooler and Freezer Position Requirements Job Requirements: Must have upbeat, outgoing and positive attitude Ability to work positively in a fast-paced environment Ability to be on your feet and alert for extended periods of time Salary Range

Why us? Denver Milk Market is an all-local mix of take-away and dine-in restaurants and bars. A 16-venue cornerstone of the historic Dairy Block, this lively food hall aims to draw in visitors and neighbors to shop a little, drink a little and eat a little in the heart of LoDo Denver. At Denver Milk Market you'll celebrate the best of our local food scenes while connecting with our vibrant community. Job Overview Manage the kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Position is responsible for managing the daily operations of the kitchen. Monitors food and labor costs. Assists Executive Chef in creating and implementing menu and production changes. Responsibilities Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all franchise standards. Manage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication, recommend discipline and termination, as appropriate. Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved. Promote the Accident Prevention Program to minimize liabilities and related expenses. Qualifications Education/Formal Training High school education or equivalent. Experience Experience required by position is from one to two full years of employment in a related position with this company or other organization(s). Knowledge/Skills Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. 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. Lifting, pushing, pulling and carrying: All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment -75% of the time. Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day. Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day. Continuous standing -during preparation, during service hours or during expediting, usually all day. Must be able to hear equipment timers and communicate with other staff. Must be able to see that product is prepared appropriately. Must have moderate comprehension and literacy to read use records and all special requests. Requires excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget. Environment Inside 100% of 8-hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees. Benefits Benfits for Full Time Hourly Roles Include: 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 Great discounts on Hotels, Restaurants, and much more. Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral. ID: 1 Position Type: Regular Full-Time Property : The Maven Hotel Outlet: Milk Market Category: Culinary Min: USD $60,000.00/Yr. Tipped Position: No Address : 1850 Wazee St City : Denver State : Colorado EOE Protected Veterans/Disability

Come Join Team heART! At the ART, our passion for the experiential influences every moment of our guests' visit. Floor-to-ceiling views of Denver and the Rocky Mountains and commissioned cutting-edge art set the tone for each stay. Our property is steps away from the Denver Art Museum and Clyfford Still Museum and the walkable Golden Triangle neighborhood - home to the most impressive museums and galleries in Denver. Come Check Us Out: Currently, we are looking for a top-performing Kitchen/Culinary Supervisor. In this position, you will deliver superior hospitality by ensuring that every interaction includes outgoing and proactive guest service while artfully preparing wholesome foods daily with a strong culinary team. What is in it for YOU? All Associates: WORK TODAY, GET PAID TODAY! Access your pay as you've earned it! No cost to you! Vacation/ Personal days & Holiday pay Access Perks Discounts on Travel, Hotels, Food, Entertainment, Shopping, and more! Brand Travel Discounts for Travel and Food & Beverage Online Training Courses Referral Program and Bonus Direct Deposit Employee Assistance Program Associate of the Month/Associate of the Year/Service Awards FREE PARKING Full-Time Associates: Medical, Dental, Vision Free Basic Life & Basic Accidental Insurance Voluntary Life Insurance Products for Self, Spouse, and Dependents Day Care Flex Spending account Flexible Health Care Spending Account Wellness Program- For those who have Medical on our Anthem plan 401K with a Company match! Jury Duty Leave Bereavement Leave FREE ECOPASS Some Key Areas of Responsibility include: Ensure the quality of the food items and notify the manager if a product does not meet specifications Ensure production of food promptly Control proper usage and rotation of food Maintain top organization and cleanliness in all walk-in coolers and food storage areas daily Maintain a neat, clean, and sanitary workstation Ensure outlined prep is completed promptly for the next shift Wash, slice, peel and/or cut various foods to prepare for cooking or serving Ensure work procedures, quality standards, and menu specifications are adhered to Be in constant communication with Lead Cook and Sous Chefs Perform all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and department standards Perform all duties as assigned by Culinary and Property Leadership Follows proper handling and right temperature of all food products Monitor the quantity of food that is prepared and the portions that are served to control food waste and ensure that good food is not thrown away Assist cooks and kitchen staff with various tasks as needed and provide cooks with needed items Ensure the quality of the food items and notify the manager if a product does not meet specifications Inform the Chef of any excess food items that can be used in daily specials elsewhere. Maintain food logs for all food products Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations Requirements: High School Diploma or GED preferred Basic oral and written communication skills and ability to follow instructions Must have the physical strength, stamina, and agility to perform the assigned duties The employee must frequently lift and/or move up to 50 pound Requires problem-solving abilities Maintain a clean, safe, and environmentally responsible work environment Must be able to interact with co-workers and have a sense of team Demonstrated ability to prepare a wide variety of food items, to standard, in a high-volume, fast-paced operation Demonstrated understanding and knowledge of the application of sanitation procedures Applicants must be able to work weekends & holidays. As a Company, we believe the true success of our operation rests with the associates who bring life to the brick and mortar. A great hotel or club is created by great people who perform their job to the best of their ability and are always friendly and helpful to the guest. Our associates' attitude is the mark that sets us apart from other management companies. As the property becomes known for its quality of service and the attitude of its associates, the opportunity for growth and security on the personal level is enhanced. A quality operation begets quality people, and this combination, in turn, yields satisfied guests. With our commitment to an inclusive workplace, Commonwealth Hotels is an equal opportunity employer committed to providing a workplace free from harassment and discrimination. We celebrate our associates' unique differences because that drives curiosity, innovation, and the success of our business. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, gender identity or expression, age, marital status, veteran status, disability status, pregnancy, parental status, genetic information, political affiliation, or any other status protected by the laws or regulations in the locations where we operate. Accommodations are available for applicants with disabilities. EOE/Drug-Free Workplace.

Northwood Investors is a privately held real estate investment advisor that was founded in 2006 by John Kukral, the former President and CEO of Blackstone Real Estate Advisors. Northwood employs a fundamental, value-driven investment strategy with a longer-term outlook. Northwood invests alongside institutional and private clients in a broad range of real estate and real estate-related investment opportunities globally, with approximately $7 billion of assets under management. Northwood has office locations in the US in Denver (headquarters), New York, Dallas, Los Angeles and Charlotte. The firm also has employees who work for vertically integrated platforms, such as Retail and Hospitality, in Florida, North and South Carolina, California, and Texas. Additionally, the firm has professional teams located in the United Kingdom, Luxembourg, Paris, Singapore, and Amsterdam. Northwood Hospitality, a wholly owned subsidiary of Northwood Investors, manages the prominent hotel portfolio acquired by Northwood Investors. The growing portfolio of Northwood Hospitality currently consists of fourteen iconic properties, thirteen of which are managed by Northwood Hospitality. For more information, visit Northwood's website at Job Description Assistant Pastry Chef at The Ballantyne, A Luxury Collection Hotel JOB SUMMARY:Pastry work experience must exceed 2 years in a professional pastry kitchen 4 Star Hotel or Restaurant. In absence of Executive Pastry Chef, must have ability to manage employees; supervise, train, and inspect the performance of assigned kitchen staff, ensuring that all procedures are completed to The Ballantyne- A Luxury Collection Hotel Standards, while working within the budgeted guidelines. JOB DUTIES: Is responsible with assisting the Executive Pastry Chef in the overall pastry direction, coordination, production, and evaluation of the pastries/desserts for the banquet department and all other food and beverage outlets. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include training employees; planning, assigning, and directing work. Assist Executive Pastry Chef with appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems and to help culinary staff members have continuous success. Assist Executive Pastry Chef with reviewing, developing and implementing seasonal/yearly menus for all food outlets and banquet operations within the hotel: analyzes recipes, determine food, labor, and overhead costs, and assigns prices to menu items. Assist Executive Pastry Chef with responsibilities for the food organization, production and execution of all events and catering functions Responsible with other culinary department heads Executive Pastry Chef, Chef De Cuisine of Gallery Restaurant and Banquet Chef to organize, participate and oversee the training of all chefs/cooks in relation to the culinary experience/cooking school programs that the hotel offers to clients and guests In the absence of the Executive Chef and/or Executive Pastry Chef; collaborate with the other culinary department heads Chef De Cuisine of Gallery Restaurantand Banquet Chef to monitor, maintain and assume normal responsibilities of the kitchen operations Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking, garnishing and sizes of portions are as prescribed In the absence of Executive Pastry Chef; attend weekly meetings with Executive Chef, Hotel Manager and F B Director to discuss upcoming business, changes, forecasts, etc. Daily communication updates with Executive Chef via email, phone or in person regarding changes in business, staffing levels and any other food/hotel related issues Estimates food consumption and purchases or requisitions food products and kitchen supplies Directs food apportionment policy to control costs Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production Familiarizes newly hired chefs, cooks and students with practices of kitchen and oversees training Assures compliance with all sanitation, ServSafe and safety requirements Assist Executive Pastry Chef to ensure that labor costs are controlled through accurate work schedules and estimates worker-hour requirements for completion of job assignments Supervising the correct food preparation, cooking and plating methods and techniques for all production of recipes Supervising the correct use of kitchen equipment Ensures all deadlines are met in food production based on production orders Maintain time and payroll records, updating inventory records. Tests cooked foods by tasting and smelling them, while monitoring feedback from clients and guests. MUSTbe able to work a flexible shift, plus overtime if needed. Note:May be assigned other duties by supervisor or management EDUCATION AND EXPERIENCE: High School Diploma or equivalent 2 year pastry degree from an accredited institution preferred or a 4 year pastry apprenticeship. Must meet state and local food handler requirements. Must possess valid food handler's permit. Must valid ServSafe certification. Pastry work experience must exceed 2 years in a professional pastry kitchen within a 4 star hotel, restaurant or high-end Patisserie SKILLS ABILITIES: Excellent Communication Skills Knife handling, pastry and baked goods knowledge Ability to calculate figures and amounts, such as recipe yields, serving size, weight and temperature conversion Excellent time management and organizational skills PHYSICAL REQUIREMENTS: Ability to stand for extended periods, walk, bend, talk, hear, listen, reach, grasp, taste, smell, perform repetitive motions and use hands to finger, handle, or feel objects Ability to push, pull, lift, carry, or otherwise move 10 - 25 lbs. regularly and up to 70 lbs.occasionally. Able to work in a fast paced, stressful environment Benefits: 401k after 90 days, fully vested, company match to 3% Medical (4 plan choices) Dental (2 Plan choices) Vision Employee Assistance Program (EAP) Flexible Spending Account (FSA) Awesome Paid Time Off policy Marriott Hotel Discounts Worldwide Northwood Hospitality Discounts Discounts at our Gallery Restaurant and Spa EEO and ADA Statements The Ballantyne is an Equal Opportunity Employer, committed to maintaining a diverse workforce and inclusive culture. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of the job. We are proud to be an equal opportunity workplace and we practice being committed to equal employment opportunities regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, marital status, disability, gender identity or Veteran status. We will require background checks and employment verifications and in some roles drug screens due to our contractual obligations. We offer competitive benefits and wellness programs: Competitive, pay, generous time off policies, paid parental leave, charitable matching donation program, paid volunteer time off, physical wellness reimbursement, company paid training, conferences and professional membership fees, employee/friends/family discounts at our hotel properties to name a few.

Eurest We are hiring immediately for a full time CHEF, SOUS - HOURLY position. Location: Lockheed Martin ENG - 12557 State Highway 121, Denver, CO 80127. Note: online applications accepted only. Schedule: Full time schedule. 5:30pm - 2:00pm; days may vary. More details upon interview. Requirement: Kitchen lead/sous chef experience. Internal Employee Referral Bonus Available Starting Pay: $25.00 per hour. Perks: $500 SIGN ON BONUS after 90 days! We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number . The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, "connect with people, inspire through food, create solutions, and live our promise," is exemplified throughout our organization. Eurest is proud to serve the world's most respected successful corporations, including many of the Fortune 500. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. Keeps up with peak production and service hours. Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Performs other duties as assigned. Associates at Eurest are offered many fantastic benefits. Full-time and part-time positions offer the following benefits to associates: Paid Time Off, CO Paid Sick Leave, Paid Holidays, Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Eurest maintains a drug-free workplace. Req ID: req_classification

Job Description The Alamo Kitchen Crew (which include our line cooks and dishwashers) are the heartbeat of our theaters. As a teammate in the Alamo Dish Crew, you're responsible for the . A successful Dishwasher will ensure that everything is in order - from the prepping of stations to maintaining a clean kitchen. Our Dish crew supports the team and makes sure we have the tools to do the job while keeping everyone safe and healthy, true superheroes in our kitchens. As individual contributors who understand the importance of teamwork, our Kitchen Crew teammates put their best work forward every day while understanding and serving their role within the greater team to give our guests an awesome culinary experience. OUR MISSION: To Ensure EVERY Guest and Teammate Has An AWESOME Experience And Is EXCITED To Come Back OUR CORE VALUES: DO THE RIGHT THING We strive to be a force of good in our company, in our industry and in the world. We stand up for our beliefs even when it is hard. We start from a place of kindness. FOSTER COMMUNITY We value what is unique about each other and celebrate our differences. We treat each other with respect, support each other's passions, and help each other grow. We welcome healthy debate but don't tolerate intolerance. We take this commitment outside our 4 walls, creating neighborhood theaters that are deeply tied to the local community. BOLDLY GO Like the crew of the Starship Enterprise, we seek out new experiences and pursue innovation in all of our work. We take risks and chart new territory. We learn from our mistakes and continuously improve. GIVE A SH!T We are passionate about creating awesome experiences. We obsess over every detail and take pride in our work because we know it makes all the difference to our guests and our teammates. Our pursuit of excellence drives us to do our best. CORE ROLE RESPONSIBILITIES Uphold standards of behavior as defined by the company Core Values, Code of Conduct, and Operational Guidelines Maintains the highest safety standards and follows all protocols to keep our teams and guests healthy - is knowledgeable about all Alamo policies and procedures Cleans, preps, organizes, and maintains kitchen and dishwashing areas as needed and assigned Ensures that all dishes, cutlery, glassware, etc. is cleaned and sanitized quickly, efficiently, and thoroughly to support the flow of food and drinks from the kitchen to the guests Utilizes tools - measuring cups/spoons, scales, and any other tool required by Alamo kitchen operation's protocols for ALL preparations Follows cleaning schedules, prep-lists, station stocking guides, and other kitchen systems used to control food waste, production, and quality Communicates needs, concerns, and other points of importance with teammates and managers regularly Supports the delivery of food and beverage orders as business dictates QUALIFICATIONS 1+ years experience in high volume food production environment Proven ability to work collaboratively in a fast-paced work environment Excellent written and verbal communication skills Schedule flexibility - early mornings, late nights, weekends, holidays Active food handlers certification with the applicable state agency Being a cinephile is a plus! PHYSICAL REQUIREMENTS Must be able to execute light lifting, up to 50 lbs Must be able to stand in one place for extended periods Comfortable working in a kitchen environment, housed with equipment including an oven, stove, dishwasher, slicer, frier, steamer, mixer, and chef's knives. Also, frequent exposure to heat, steam, fire, noise, and cleaning solutions Ability to move with caution and operate in a busy/sometimes loud environment HOURLY RANGE: $18.00 /hour WHAT WE OFFER A fun workplace where you can be yourself and do awesome work! Free movies & food Paid time off Competitive pay Flexible scheduling Medical, dental, vision, FSA, HSA, and voluntary benefits are available for all full-time teammates

About the Organization OVERVIEW ABOUT DIVIDEND RESTAURANT GROUP Dividend Restaurant Group (DRG) was built on the core belief that the foundation of a company is defined by the character of the team, the versatility of its systems and the discipline of its actions. DRG is a guest first and team focused organization that has a successful track record of revitalizing iconic brands and driving value for all stakeholders. Housed in Denver, DRG brings together some of the country's best-known brands, leveraging an industry-leading platform with a clear vision for continued growth. Our driving mantra- we pay 'dividends' to every stakeholder of our business; our guests, our team members, our vendors and our financial partners, all in different but meaningful ways. Description Position Summary Implements the Eddie Merlot's mission and vision by directing and maintaining a safe and profitable kitchen operation. Manages the preparation and delivery of exceptionally high quality food for restaurant guests, banquets, and events. Assists with leadership, staffing and daily food production while ensuring the adherence of safety and sanitation guidelines. Ensures that all recipes, food preparation processes, and presentations meet Eddie Merlot's standards for outstanding freshness, quality, consistency, and guest service. Leads the development of kitchen team members to ensure cross-training and growth opportunities are available and ongoing. The Sous Chef is an active member of the restaurant leadership team and partners with Chefs from other locations. Role and Responsibilities Directs and participates in food production operations. Leads, directs, coaches and teaches all kitchen and food production team members. Assists with recruiting, hiring, and training team members, using approved company training materials and certified coaches. Communicates job expectations and standards, review job performance, coach and hold team members accountable. Focus on team member training and skill development. Prepares daily production list and direct the food production activities for meals, banquets, and special events in accordance with established recipes, preparation and cooking procedures, timing, portion control, and quality and presentation standards. Ensures that line levels are representative of forecasted sales. Conducts daily line checks using approved line check sheets ensuring proper hold temperatures, line levels, portion sizes, quality, freshness and flavor profiles meet company standards. Directs and participate in the food preparation activities for meals, banquets, and special events in accordance with established recipes, production procedures, timing, portion control, and quality and presentation standards Ensures that applicable health and consumer protection regulations regarding food preparation, handling, storage, and safety are followed at all times. Meet state, federal, and local laws and regulations related to employee safety, OSHA, food safety, and sanitation. Keep kitchen exceptionally clean and well-organized. Assists the Chef in preparing the annual budget for food, equipment, supplies, and labor. Monitors sales, food and labor cost, and related financial data on a regular basis and adjust to meet financial metrics. Performs administrative and reporting tasks related to cost control. Places food and supply orders. Receive product by verifying quantities, invoice prices, and merchandise quality. Process invoices as directed. Assists with creating work schedules using company labor schedule software and managing staffing levels within budgeted labor cost. Ensures all kitchen equipment is safe and operationally ready by following standard procedures for cleaning, preventive maintenance, and related documentation. Develops specific training and growth plans for team members expressing interest in future growth opportunities within the organization. Enhances dining experience by tableside visits and partnering with dining room managers. Serve as a positive, professional representative of the company at all times, both in the restaurant and within the community. Set an example for customer service and make sure team members understand Eddie Merlot's objectives for exceptional food quality and hospitality. Actively participates as part of the corporate and restaurant leadership teams by staying informed of goals and objectives, participating in planning sessions and projects, and partnering with chefs at other locations. Works with the Sales Manager to develop, cost and execute menus for banquets, private dining functions, and special events. Facilitates daily pre-shift meetings keeping team members informed of company and restaurant goals and objectives. Keep a log of important information. Creates a cohesive team within the kitchen, maintain a weekly training or skill development focus, encourage two-way communication, find creative ways to reward and recognize team members, and promote communication between BOH and FOH. Fosters an environment of appreciation and recognition. Performs related duties and projects as assigned. Position Requirements Qualifications and Requirements Three or more year's kitchen management experience as Sous Chef or Lead Cook. College or culinary training and extensive cooking and production experience. Demonstrated skills in leadership, team development and team retention. Extensive knowledge of menus, food preparation, and presentation techniques typically found in a fine-dining establishment. Strong written and verbal communication skills. Familiar with Microsoft Word products, e-mail, and restaurant software. Basic math and business reporting skills. Strong teamwork and organizational skills. Strong communication skills Understanding of proper use and maintenance of major kitchen equipment, including: stoves, refrigeration, slicers, knives, Band Saw, and dish machine. Demonstrated ability to anticipate and avoid problems, make effective decisions under pressure, and effectively solve problems. Experience hiring, training, and developing BOH team members. Familiar with Microsoft word products, e-mail, & restaurant computer software. Basic math and business reporting skills ServSafe Certification or equivalent. Full understanding of federal, state, and local regulations related to food safety, sanitation, OSHA, and employee safety. Fluent English required. Working knowledge of Spanish preferred. Working Conditions/Physical Demands Able to stand for 8 or more hours at a time. Able to lift and carry up to 50 pounds. Able to work an average of 55 to 60 hours per week (according to business demand). Typically works five days per week, but occasionally works six days per week. Must be available to work evenings, weekends, and holidays as needed and required. Available to travel for meetings and related business activities as needed. Salary Range

Description Position at The Art Hotel Denver, Curio Collection by Hilton Come Join Team heART! At the ART, our passion for the experiential influences every moment of our guests' visit. Floor-to-ceiling views of Denver and the Rocky Mountains and commissioned cutting-edge art set the tone for each stay. Our property is steps away from the Denver Art Museum and Clyfford Still Museum and the walkable Golden Triangle neighborhood - home to the most impressive museums and galleries in Denver. Come Check Us Out: Currently, we are looking for a top-performing Kitchen/Culinary Supervisor. In this position, you will deliver superior hospitality by ensuring that every interaction includes outgoing and proactive guest service while artfully preparing wholesome foods daily with a strong culinary team. What is in it for YOU? All Associates: WORK TODAY, GET PAID TODAY! Access your pay as you've earned it! No cost to you! Vacation/ Personal days & Holiday pay Access Perks Discounts on Travel, Hotels, Food, Entertainment, Shopping, and more! Brand Travel Discounts for Travel and Food & Beverage Online Training Courses Referral Program and Bonus Direct Deposit Employee Assistance Program Associate of the Month/Associate of the Year/Service Awards FREE PARKING Full-Time Associates: Medical, Dental, Vision Free Basic Life & Basic Accidental Insurance Voluntary Life Insurance Products for Self, Spouse, and Dependents Day Care Flex Spending account Flexible Health Care Spending Account Wellness Program- For those who have Medical on our Anthem plan 401K with a Company match! Jury Duty Leave Bereavement Leave FREE ECOPASS Some Key Areas of Responsibility include: Ensure the quality of the food items and notify the manager if a product does not meet specifications Ensure production of food promptly Control proper usage and rotation of food Maintain top organization and cleanliness in all walk-in coolers and food storage areas daily Maintain a neat, clean, and sanitary workstation Ensure outlined prep is completed promptly for the next shift Wash, slice, peel and/or cut various foods to prepare for cooking or serving Ensure work procedures, quality standards, and menu specifications are adhered to Be in constant communication with Lead Cook and Sous Chefs Perform all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and department standards Perform all duties as assigned by Culinary and Property Leadership Follows proper handling and right temperature of all food products Monitor the quantity of food that is prepared and the portions that are served to control food waste and ensure that good food is not thrown away Assist cooks and kitchen staff with various tasks as needed and provide cooks with needed items Ensure the quality of the food items and notify the manager if a product does not meet specifications Inform the Chef of any excess food items that can be used in daily specials elsewhere. Maintain food logs for all food products Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations Requirements: High School Diploma or GED preferred Basic oral and written communication skills and ability to follow instructions Must have the physical strength, stamina, and agility to perform the assigned duties The employee must frequently lift and/or move up to 50 pound Requires problem-solving abilities Maintain a clean, safe, and environmentally responsible work environment Must be able to interact with co-workers and have a sense of team Demonstrated ability to prepare a wide variety of food items, to standard, in a high-volume, fast-paced operation Demonstrated understanding and knowledge of the application of sanitation procedures Applicants must be able to work weekends & holidays. As a Company, we believe the true success of our operation rests with the associates who bring life to the brick and mortar. A great hotel or club is created by great people who perform their job to the best of their ability and are always friendly and helpful to the guest. Our associates' attitude is the mark that sets us apart from other management companies. As the property becomes known for its quality of service and the attitude of its associates, the opportunity for growth and security on the personal level is enhanced. A quality operation begets quality people, and this combination, in turn, yields satisfied guests. With our commitment to an inclusive workplace, Commonwealth Hotels is an equal opportunity employer committed to providing a workplace free from harassment and discrimination. We celebrate our associates' unique differences because that drives curiosity, innovation, and the success of our business. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, gender identity or expression, age, marital status, veteran status, disability status, pregnancy, parental status, genetic information, political affiliation, or any other status protected by the laws or regulations in the locations where we operate. Accommodations are available for applicants with disabilities. EOE/Drug-Free Workplace.

The steward provides cleaning support for the kitchen staff under the supervision of the Executive Steward & Steward Supervisor. Essential Duties & Responsibilities Maintain and clean inventory of small wares, utensils, and kitchen supplies. Keep area, equipment, and utensils clean and sanitary Maintain safe and sanitary working conditions for kitchen personnel. Keep all dishes, small wares, and utensils cleaned. Organize and maintain proper inventory of small wares, utensils, and cleaning supplies and equipment, reordering when necessary. Clean and properly maintain working areas and equipment in kitchen. Organize and properly store perishables for cooks and receiving and issuing clerks. Follow all rules and regulations of ASM GLOBAL Food & Beverage. Perform other related duties as assigned by supervisor. Qualifications & Skills Must have a pleasant personality and neat and clean appearance. Remain flexible and adjust to situations as they occur. Requires ability to work flexible hours, including nights, weekends and holidays, in addition to normal business hours Minimum Education & Experience High School Diploma or GED certification preferred. Supervisory Responsibilities None Computer Skills Not required. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee must occasionally lift and/or move up to 50 pounds. This position requires stooping, lifting and substantial walking. Must be able to stand or sit for long periods of time. Must be able to work in conditions where the temperature may be higher than normal. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Recruiter: Portia Hargrove ASM Global Tulsa 200 S. Denver Ave Tulsa OK 74103 All applicants must apply online to be considered. Applicants needing reasonable accommodations to complete the application may contact the Human Resources Administrative Assistant at . ASM GLOBAL is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor. Our Work Experience is the combination of everything that's unique about us: our culture, our core values, our company meetings, our commitment to sustainability, our recognition programs, but most importantly, it's our people. Our employees are self-disciplined, hard working, curious, trustworthy, humble, and truthful. They make choices according to what is best for the team, they live for opportunities to collaborate and make a difference, and they make us the Top Workplace in the area.