17 hospitality jobs found

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

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 Responsibilities: Assist the Executive Chef in menu development, food preparation, and presentation for banquets and events of varying sizes. Supervise and lead the banquet kitchen team, ensuring efficient workflow, proper training, and adherence to culinary standards. Manage food inventory, ordering, and cost control to achieve financial targets. Maintain a clean and organized kitchen environment, following food safety and sanitation guidelines. Collaborate with event planners and clients to tailor menus and offerings to meet specific event requirements and dietary preferences. Monitor the quality of dishes before they are served, addressing any concerns and ensuring consistency. Oversee the setup and breakdown of banquet stations, ensuring timely delivery of food to guests. Stay updated with culinary trends and industry best practices, infusing creativity and innovation into menu offerings. Qualifications: Culinary degree or equivalent experience. Proven experience as a Sous Chef or similar role, preferably in a banquet or catering setting. Strong knowledge of banquet and event culinary operations. Excellent leadership and communication skills. Ability to work well under pressure and in a fast-paced environment. Attention to detail and dedication to culinary excellence. Knowledge of food safety regulations and best practices. Flexibility to work evenings, weekends, and holidays as required by event schedules. Creative mindset with a passion for culinary innovation. 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

LEGENDS Founded in 2008, Legends' operating divisions worldwide include - Global Partnerships, Global Sales, Hospitality, Global Partnerships, Global Merchandise, Global Technology Solutions, Attractions, Growth Enterprises - offering clients and partners a 360-degree data and analytics fueled service solution platform to elevate their brand and execute their vision. Currently, Legends works with marquee clients across business verticals including professional sports; collegiate; attractions; entertainment; and conventions and leisure. We are the industry leaders in designing, planning, and realizing exceptional experiences in sports and entertainment. For more information, visit and follow us on Twitter and THE ROLE Under the direction of the Executive Chef and Executive Sous Chef, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility. ESSENTIAL FUNCTIONS People and product focused hands on leadership of day to day operations of food outlet kitchens as assigned. Possess high level of multiple outlet management knowledge and experience Ability and knowledge to receive and inspect, selects and uses only the freshest fruits, vegetables, meats, fish and other food products of the highest standard in the preparation of all menu items. Assists in monitoring proper receiving, storage and rotation of food products so as to comply with Health Department regulations. Including coverage, labeling, dating and placing items in proper storage containers to ensure products freshness. Participates in the production of all food items necessary for the operation as directed by Executive Chef and or Executive Sous Chef Participates and assists with leading culinary staff in the sanitation standards of all kitchens to assure compliance with local health department standards and company standards. Provides efficient service and quality products by maintaining positive customer and client relations through effective communication and prudent financial practices Works under the direction of the Executive Chef and Executive Sous Chef concerning banquets QUALIFICATIONS The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation. Minimum three (3) years' experience in a high-volume full-service food operation. Proven track record in improving kitchen efficiencies, quality and relative costs. Must have excellent leadership, financial analysis, team building and communication skills/customer service. Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment. Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly. Must be proficient on Microsoft Word, Excel, and PowerPoint. Must be flexible to work extended hours due to business requirements including nights, weekends and holidays. Must be open to providing incidental or short-term support to other facilities in the event of a business emergency. Travel may be required. COMPENSATION Competitive salary $60,000 - $65,000 , commensurate with experience, and a generous benefits package that includes: medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site 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. While performing the duties of this job, the employee is regularly required to sit, talk, hear; use hands to finger, and handle controls. The employee frequently is required to reach with hands and arms. The employee is required to stand, walk, and stoop. Specific vision abilities required by this job include close vision and the ability to adjust focus. Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information.

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

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.

In order to be considered for this role, after clicking "apply now" above and being redirected, you must fully complete the application process on the follow-up screen. LEGENDS Founded in 2008, Legends' operating divisions worldwide include - Global Partnerships, Global Sales, Hospitality, Global Partnerships, Global Merchandise, Global Technology Solutions, Attractions, Growth Enterprises - offering clients and partners a 360-degree data and analytics fueled service solution platform to elevate their brand and execute their vision. Currently, Legends works with marquee clients across business verticals including professional sports; collegiate; attractions; entertainment; and conventions and leisure. We are the industry leaders in designing, planning, and realizing exceptional experiences in sports and entertainment. For more information, visit and follow us on Twitter and THE ROLE Under the direction of the Executive Chef and Executive Sous Chef, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility. ESSENTIAL FUNCTIONS People and product focused hands on leadership of day to day operations of food outlet kitchens as assigned. Possess high level of multiple outlet management knowledge and experience Ability and knowledge to receive and inspect, selects and uses only the freshest fruits, vegetables, meats, fish and other food products of the highest standard in the preparation of all menu items. Assists in monitoring proper receiving, storage and rotation of food products so as to comply with Health Department regulations. Including coverage, labeling, dating and placing items in proper storage containers to ensure products freshness. Participates in the production of all food items necessary for the operation as directed by Executive Chef and or Executive Sous Chef Participates and assists with leading culinary staff in the sanitation standards of all kitchens to assure compliance with local health department standards and company standards. Provides efficient service and quality products by maintaining positive customer and client relations through effective communication and prudent financial practices Works under the direction of the Executive Chef and Executive Sous Chef concerning banquets QUALIFICATIONS The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation. Minimum three (3) years' experience in a high-volume full-service food operation. Proven track record in improving kitchen efficiencies, quality and relative costs. Must have excellent leadership, financial analysis, team building and communication skills/customer service. Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment. Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly. Must be proficient on Microsoft Word, Excel, and PowerPoint. Must be flexible to work extended hours due to business requirements including nights, weekends and holidays. Must be open to providing incidental or short-term support to other facilities in the event of a business emergency. Travel may be required. COMPENSATION Competitive salary $60,000 - $65,000 , commensurate with experience, and a generous benefits package that includes: medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site 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. While performing the duties of this job, the employee is regularly required to sit, talk, hear; use hands to finger, and handle controls. The employee frequently is required to reach with hands and arms. The employee is required to stand, walk, and stoop. Specific vision abilities required by this job include close vision and the ability to adjust focus. Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information.

Why us? Where travel converges with the Marriott hotel experience, Brilliant Travel is the result. Similarly, our Brilliant Traveler is on a journey of enhancement: of curation and synthesis of finding what defines their travels, and themselves. At the Marriott Denver Tech Center Hotel, a member of Sage Hospitality, you are empowered and encouraged to create memorable and positive guest experiences with every guest every day. At Sage our experience is different. We are one of the nation's leading hotel and restaurant management and investment companies. Sage has a dynamic and progressive culture, is value oriented, customer service driven and brings together a team of people passionate about making a meaningful difference every day. The Denver Marriott Tech Center features 605 guest rooms, over 49,000 square foot of meetings space, and a local Beer Garden. Located in the heart of the Denver Tech Center there is easy access to the light rail taking you right into Downtown Denver. It's also near Denver Tech Center's top attractions, including activities in Greenwood Village, Comedy Works, the Landmark Theater & Village Greens Park. Come join us at the Marriott Denver Tech Center and become part of a diverse and dynamic team! In your role at the Marriott Denver Tech Center, you will be enriching the lives of our fellow team members and our guests' one experience at a time. You play an important role in being a "Host" for our hotel by creating meaningful connections, responding to cues, and making it brilliant. We dare to be different; not only in the experiences we provide our guests, but also in the experience we provide our associates. Being true to ourselves is simply a part of who we are. Together, we strive to create a community that is based on integrity, respect, creativity, and mutual support. Being a part of an organization where things matter is what our associates' value most. Job Overview Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsibilities -Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas. -Recommends menu and procedural changes. -Recommends the budget and manages food and labor costs within approved budget constraints. -Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product. -Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate. -Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner. -Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. -Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives. -Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality. -Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.

Sous Chef: Responsible for assisting executive chef with kitchen operations. Ensuring the overall quality and integrity of 801 Restaurant Group. Core responsibilities include team performance, quality assurance, effective cost controls and development, training and retention of the BOH team, to ensure the restaurant meets financial and operating goals. Primary Responsibilities: Schedules and coordinates the work of Kitchen Staff to ensure that food preparation is economical and technically correct and within budgeted labor cost goals Assists Executive Chef when Executive Chef is present, and acts on behalf of Executive Chef when Executive Chef is absent in matters of organizing, training and employee management In coordination with Executive Chef, ensures that all cleaning and food handling procedures are correct, resulting in a clean, safe and sanitary environment Adheres to standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served Regularly creates unique dishes and menu items for daily features and specialty events; and as called upon in consultation with guests to meet dietary restrictions and palate preferences Provides immediate supervision of all back of house employees Oversees staff performance and productivity Participates in employee hiring and discipline Manages to see that all food is prepared to recipe standards and is served at the proper temperature and appearance Assists in orders to ensure that the proper amount of quality product is on hand Evaluates products to assure that quality, price and related goods are consistently met Assists Executive Chef to ensure high standards of sanitation, cleanliness and safety are maintained through all kitchen areas at all times Assist Executive Chef to prepare necessary data for applicable parts of the budget ; food costs, labor costs and takes corrective action as necessary to help assure that financial goals are met Periodically visits dining room during lunch/dinner to ensure that guest expectations are being met. Must welcome guests with genuine hospitality and a commitment to the local community. Requirements: 2+ years of Sous Chef experience in an upscale casual dining or fine dining environment Ability to draw upon invention, imagination, and originality in creating new dishes and menu items Experience in a seafood focused restaurant is a plus The ability to interpret and manage recipes to ensure compliance and minimize waste Strong line skills are required Excellent attention to detail

Apply Today Hiring - Sous Chef Hiring Immediately Salary range $60,000 - $70,000 Why Blanco? Competitive Pay and incentive opportunity Medical, Dental, and Vision Coverage within 30 days of employment Retirement savings program with company match 50% dining discount at all Fox Restaurant Concept locations Additional discounts at The Cheesecake Factory and North Italia Gym, fitness studio & nutrition discounts offered through Gympass Tuition reimbursement Paid time off Who we are: Blanco is a part of Fox Restaurant Concepts, an ever evolving and growing line of innovative concepts founded in 1998. Blanco is a casual escape from the everyday, where the glass is always seen as half full (of tequila, that is)! Our menu is a fresh twist on Mexican food favorites alongside creative margaritas that keep our guests coming back for more. We are hiring immediately! What you'll do: Must have 2+ years high-volume restaurant management experience Demonstrate an understanding of business operations and financials Manage shifts which include daily decision making, scheduling, and planning Create memorable dining experiences by exceeding guest expectations Understand flavors, aromas, and characteristics of food ingredients Ensure product quality and restaurant cleanliness Perform calmly and effectively in a high-volume environment Manage on-the-fly requests with ease and poise Understand POS systems and OpenTable (or other digital/online reservation systems) Coach, lead and develop restaurant team Drive continuous improvement Fox Restaurant Concepts, an entity of the Cheesecake Factory, is an Equal Opportunity Employer. Proof of eligibility to work in the United States is required.

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 The Sous Chef plans, organizes, controls and directs the work of team members in the kitchen. Responsible for food preparation while ensuring superior quality and consistency. This position also controls costs and manages inventory to maximize efficiency and profits. Guest Management Ensure guest delight with quality and presentation of all menu items. Assess guest satisfaction by visiting with dining patrons daily and reviewing guest comments. Train wait staff to answer all questions pertaining to existing menus. Attend team briefings. Conduct team briefings as needed. Culinary Management/Production Deputise in the Executive Chef's absence. Ensure all team members are familiar with the day's requirements. Ensure that the necessary stocks are on hand at the right quality and quantity. Ensure that fair discipline is maintained. Ensure that all staff is treated fairly and with respect. Ensure that all Health and Safety regulations, are being strictly adhered to. Ensure that all maintenance problems are timeously reported and followed up. Ensure that all communications between restaurant and kitchen run smoothly. Ensure that each cook receives the correct orders for the appropriate tables. Ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature. Ensure that regular on-the-job training is carried out so that staff performs their duties correctly. Ensure that commodities, i.e. fresh food, dry goods and cleaning materials, are correctly stored. Culinary Excellent knowledge of cutting edge buffet presentation and set ups Has a modern and trendy approach to food. Has a restaurant approach to food presentation and preparation yet able to produce them on a large scale. Able to create personalized and creative food amenities Aware of all current food trends and able to incorporate them in our operation Aware of up to date culinary cooking techniques Financial Management Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions and inventory control. Maintain control systems that will assure quality and portion consistency; monitor food shipments to ensure they meet established purchasing specifications. Train staff on the economic impact of portion controls, proper food preparation and other cost controls. Requirements Education High school diploma and a culinary degree are required. College degree is preferred. Experience Experience in a 5 star/5 Diamond establishment Experience in a similar operational area Strong experience in a leadership role (is preferred) Leadership Competencies People Management and development Influence Communication Developing relationships Planning for Action Analyzing information Decision Making Business Development Motivation Business management Profitable business Service Excellence Quality/Improvement Employee satisfaction 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 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 Description Responsibilities: Assist the Executive Chef in menu development, food preparation, and presentation for banquets and events of varying sizes. Supervise and lead the banquet kitchen team, ensuring efficient workflow, proper training, and adherence to culinary standards. Manage food inventory, ordering, and cost control to achieve financial targets. Maintain a clean and organized kitchen environment, following food safety and sanitation guidelines. Collaborate with event planners and clients to tailor menus and offerings to meet specific event requirements and dietary preferences. Monitor the quality of dishes before they are served, addressing any concerns and ensuring consistency. Oversee the setup and breakdown of banquet stations, ensuring timely delivery of food to guests. Stay updated with culinary trends and industry best practices, infusing creativity and innovation into menu offerings. Qualifications: Culinary degree or equivalent experience. Proven experience as a Sous Chef or similar role, preferably in a banquet or catering setting. Strong knowledge of banquet and event culinary operations. Excellent leadership and communication skills. Ability to work well under pressure and in a fast-paced environment. Attention to detail and dedication to culinary excellence. Knowledge of food safety regulations and best practices. Flexibility to work evenings, weekends, and holidays as required by event schedules. Creative mindset with a passion for culinary innovation. 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.

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.

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.