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
Support the Deli Manager and Category Specialist in ensuring excellent customer experience, staff supervision, product ordering, and area safety and cleanliness.
Lead the daily operations of a recognized culinary venue, restaurant, or dining concept, managing team, menu execution, food quality, resident experience, labor and food cost control, inventory, and operational excellence.
Compensation
Pay Range:
61,152.00 - 76,544.00
Responsibilities
Lead and supervise culinary team members, including staffing, scheduling, training, coaching, performance management, and employee development.
Manage daily culinary operations, production, service execution, menus, recipes, purchasing, and inventory.
Develop and monitor labor utilization, food costs, operating budgets, productivity, waste reduction, and financial performance.
Create exceptional dining experiences through high-quality food, personalized service, resident engagement, and brand standards.
Ensure compliance with food safety, sanitation, allergen management, therapeutic diets, and regulatory requirements.
The Assistant Café Leader supports the Café Leader in delivering exceptional guest experiences, leading daily operations, and developing a high-performing team.
Compensation
This is an hourly position with wages starting at $23.25 and pays up to $31.00, based on experience and qualifications.
Responsibilities
Leads day-to-day café operations with a focus on hospitality, service standards, and shift execution
Coaches, trains, and motivates team members to deliver exceptional guest experiences and meet performance expectations
Partners with the Café Leader to manage labor, food costs, inventory, and overall financial performance
Supports hiring, onboarding, and ongoing development of team members to create a strong, service-focused café culture
Ensures all food safety, cleanliness, and Life Time brand standards are upheld on every shift
Requirements
High School Graduate or equivalent
Nice to have: College degree in business, culinary arts, hospitality, 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
$73,000/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
Nice to have: prior institutional food service or restaurant experience
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