The Sous Chef plays a critical leadership role in the daily execution of a dynamic corporate dining program, supporting exceptional food experiences across café, catering, and specialty service operations.
Compensation
Salary: 80,000-90,000
Responsibilities
Assist the Executive Chef in overseeing all back-of-house culinary operations, ensuring exceptional food quality, presentation, and consistency across multiple service platforms.
Lead daily kitchen operations, including production, execution, service, catering support, and event preparation.
Supervise, coach, and develop culinary team members through active leadership, training, mentoring, and performance management.
Build a positive and engaging workplace culture that promotes accountability, teamwork, inclusion, and professional growth.
Ensure all food is prepared according to established recipes, quality standards, and production procedures.
Requirements
Associate's degree in Culinary Arts, Hospitality Management, or related field
The Food Service Director plans, directs and coordinates the activities associated with running a single site, stand‑alone food service operation in a correctional facility.
Compensation
$65,000/year
Responsibilities
Oversee the appropriate quantities of food are prepared and served according to facility or site plan.
Hire, orient, train, and issue corrective action to team members.
Review payroll on a bi‑weekly basis.
Ensure all team members are adequately trained to perform job responsibilities safely.
Maintain accuracy of inventory in advance preparation of planned menu schedule.
Requirements
High School Diploma or GED and/or equivalent experience
Nice to have: prior institutional food service or restaurant experience
Build and develop a high-performing culinary leadership team across Cultural Center, Fresh Plates Catering, and stewarding operations through recruitment, training, coaching, and retention.
Establish a kitchen culture of accountability, respect, creativity, collaboration, urgency, and pride in execution.
Model through preparation, cleanliness, consistency, service precision, communication, and operational discipline.
Coach, recognize, and retain team members by setting clear expectations, providing meaningful development opportunities, and building a bench of future leaders.
Lead with composure, humility, and a genuine commitment to the well-being, success, and safety of the team.
Requirements
ServSafe Manager certification or equivalent
Degree in Culinary Arts, Hospitality, Business, or related field
Nice to have: opening experience
Nice to have: degree in Culinary Arts, Hospitality, Business, or related field
Set up workstation and kitchen with all needed ingredients, cooking equipment and sanitation stations.
Follow menu accurately as outlined by Magic Memories and Food Program regulations. Prepare snacks and meals accordingly using only ingredients provided by Magic Memories.
Maintain accurate food inventories and check quality of food. Properly store food items in appropriate locations and following the outlined procedures as defined by the Health Department.
To be responsible for all the mealtime activities of the group. To teach manners, cleanliness and appropriate table behavior through modeling and interacting with the children during mealtimes.
Ensure the correct functioning and well-being of the site, co-workers, children, and families, while maintaining ratios and supervision at all times.
Lead and manage the daily operations of Bell’s Consumer Science Sensory Center, overseeing sensory research, panel management, and project execution.
Compensation
Competitive salary range $42,500 - $85,000
Responsibilities
Lead Bell’s Descriptive Analysis Program, including panelist recruitment and training, lexicon development, data collection and reporting, panel performance and sensory acuity monitoring, remedial training, and ongoing panel communication and scheduling.
Manage day-to-day operations of Bell’s Consumer Science Sensory Center, including scheduling, food safety SOP compliance and training, food receiving, storage, preparation, handling and serving, and maintaining a clean, sanitary, organized environment.
Lead sensory research for select flavor and fragrance projects, including defining research objectives, designing studies, analyzing and interpreting data, preparing reports, communicating findings to internal and external customers, and managing project timelines.
Execute internal sensory and consumer research studies in partnership with project leaders, including scheduling, Compusense programming and utilization, sample coordination and coding, sample preparation and portioning, serving, and post-study clean-up.
Support the development and validation of sensory methodologies and evaluation protocols for new and evolving sensory research techniques.
Provide strategic and operational leadership to culinary operations, ensuring the efficient, high-quality, and compliant delivery of food production and service
Compensation
Salary Range: Minimum 38.44/hour - Maximum 67.27/hour. Compensation will be commensurate with equity and experience for roles of similar scope and responsibility.
Responsibilities
Provide strategic and operational leadership to culinary operations
Oversee main kitchen and production areas, lead culinary teams, and support innovation in menus, recipes, and food programs
Serve as a culinary expert and coach, uphold organizational service standards, and collaborate with senior leadership to drive financial performance, customer satisfaction, and continuous improvement
Ensure consistency and compliance within food preparation methods, portion control, presentation, and food safety programs
Requirements
Associate’s degree in food services, hospitality /related field
Nice to have: American Culinary Federation (ACF) Certification
Lead daily dining operations in a skilled nursing environment, ensuring residents receive safe, nutritious meals while creating a hospitality-driven experience that supports dignity, comfort, and quality of life.
Responsibilities
Manage daily food service operations in compliance with established standards and procedures.
Lead and support patient service staff to ensure meals are accurately prepared, assembled, and delivered in a timely manner.
Conduct regular patient and departmental rounds to assess service quality and address opportunities for improvement.
Oversee diet office operations and the Service Ambassador program to ensure effective communication and service execution.
Monitor, document, and enforce safety and sanitation compliance.
The Chef de Cuisine is the culinary leader of Cowboys Bar & Grill and owns the quality, consistency, safety, and cost of every plate that leaves the kitchen. This chef leads and develops the culinary team, sets and enforces recipe and presentation standards, and delivers a menu that balances a premium guest experience with the value that casino patrons, resort guests, and concert audiences expect.
Responsibilities
Own the Cowboys Bar & Grill menu, including development, seasonal updates, specials, and limited-time offerings that fit the outlet’s identity.
Deliver food that is consistently well seasoned, properly cooked, and well-presented across every shift, including high-volume periods and late-night service.
Maintain standardized recipes, plate specifications, and portion guides, and verify them through daily line and quality checks.
Design menu items that deliver strong value at accessible price points without sacrificing quality or margin.
Coordinate with WinStar entertainment and event teams to support concert nights, promotions, and peak demand periods.
Lead Cook oversees daily kitchen operations, menu planning, inventory, procurement, and staff training to ensure high-quality food service and compliance with health standards.
Responsibilities
Plan high-quality menus within budget
Gather resident input for menu planning
Train kitchen staff in food service and safety
Maintain cleanliness and safety of kitchen
Coordinate with stakeholders for operational concerns
Requirements
Current Colorado ServSafe Manager Certification required
Nice to have: Supervisory experience
Nice to have: Experience with homelessness populations
Nice to have: Experience with food inventory ordering systems
Sous ChefNewCompass Group · San Francisco, US
General ManagerNewLava Island · Plano, US
Childcare CookNewMagic Memories · Chester Springs, US
Assistant Director, Executive Chefsfhup
Dietary ManagerAramark · Gadsden, US
Lead CookColorado Coalition for the Homeless · Denver, US