The Chef de Cuisine at Aramark is the lead culinary person responsible for supervising all culinary operations for a location. This role involves training and leading kitchen personnel, supervising culinary activities, estimating food consumption, selecting and developing recipes, and ensuring safety and sanitation standards in the kitchen. The position offers a salary range of $80,000.00 to $85,000.00, depending on skills, qualifications, and market data.

Chef de Cuisine

The System Corporate Chef for Aramark SeniorLIFE+ is responsible for the development, implementation, and execution of culinary programs, including revenue enhancement in partnership with Regional and Line of Business leadership. This role requires a strong aptitude for culinary leadership, operational standards, communication skills, personnel development, and team training. The position is remote with up to 65% travel required.

System Corporate Chef

Sodexo Seniors Services is seeking an Executive Chef for Covenant Living of Westminster, located in Westminster, CO. This role involves full P&L responsibility, including financial reporting, food ordering, inventory, employee scheduling, menu development, and marketing. The position offers a fantastic quality of life with no late nights, full benefits from day one, including 401k and 3 weeks of paid vacation. The successful candidate will work to develop and grow the menu, manage food costs, provide technical training to the production team, and ensure high-quality service to residents.

Executive Chef

The Cook at Healthcare Services Group, Inc. is responsible for preparing and serving food, including texture modified and therapeutic diets, following facility menus, standards, guidelines, and regulations. This role involves ensuring quality dining services, assisting in receiving, storage, preparation, serving, sanitation, and cleaning procedures, and may support the Dietary Aide in the absence of the Dining Services Director. The position emphasizes safety, punctuality, and positive interactions with customers and residents.

Cook

The Cook at the Hilton Garden Inn Denver South Park Meadows is responsible for preparing food items based on standardized recipes for the restaurant while maintaining the highest standards to produce an appealing and appetizing product. This role involves maintaining cleanliness and organization of all areas in accordance with State Board of Health regulations, ensuring prompt and efficient service during operating hours, and ensuring the safety and sanitation of the kitchen and work areas.

As a Head Chef at Snooze, you will be responsible for ensuring the highest quality of food and standards in the kitchen. Your duties include leading all kitchen functions involving food purchasing, storage and inventory, preparation, and adherence to Snooze quality, methods, and safety and sanitation standards. You will also be the leader in training all Snoozers in cooking methods, preparation, plate presentation, portion and cost control, and cleanliness. Additionally, you will collaborate closely with the Front of House to ensure a seamless flow of service and address guest feedback.

HEAD CHEF

Head Chef

As a Sous Chef at Snooze, you will be second in command of the kitchen, responsible for maintaining the highest quality food and standards. Your duties include overseeing kitchen functions such as purchasing, storage, inventory, and preparation of food products, upholding safety and sanitation standards, and training staff on cooking methods and food preparation. You will also collaborate closely with the Front of House to ensure a seamless service experience.

SOUS CHEF MANAGEMENT

Sous Chef

The Executive Chef at Morrison Living in Centennial, CO, is a leader in the kitchen, responsible for the overall success of daily kitchen operations including recruiting, training, and food preparation. This role involves showcasing culinary talents through exceptional service and food quality, developing and empowering onsite staff, and ensuring financial performance and compliance with safety and sanitation standards. The Executive Chef will also participate in business strategy development, manage department controllable expenses, and ensure exceptional customer service.

The Resident Chef at Sur La Table is responsible for inspiring customers on their culinary journey, blending culinary talent, business acumen, and teaching skills to drive business results. This role involves managing the in-store culinary program, staffing, performance management of culinary employees, and representing the program in the community. The Resident Chef reports to the General Manager and is accountable for the success of the culinary program.

Resident Chef

The Chef de Cuisine at ARAMARK is the lead culinary person responsible for supervising all culinary operations for a location. This role involves training and leading kitchen personnel, supervising culinary activities, estimating food consumption, selecting and developing recipes, ensuring quality standards, and overseeing special catering events. The position requires at least 2-3 years in a related position and at least 2-3 years of post-high school education, preferably a culinary degree.

The Specialty Chef at The Ritz-Carlton Denver is responsible for the quality, consistency, and production of the specialty restaurant kitchen. This role involves leading the staff, managing all food-related functions, coordinating menus, purchasing, and food preparation. The chef ensures sanitation and food standards are met, develops and trains the team, and works towards improving guest and employee satisfaction while maintaining the operating budget.

Specialty Chef

Vi Living is seeking a Cook to join their team at Vi at Highlands Ranch. This role involves assisting in preparing all types of food while maintaining a safe, clean, and sanitary work area. The position offers competitive pay, exceptional benefits, and a luxury work environment. Prior experience in a high-quality restaurant, country club, hotel, or senior living company is preferred.

The Sous Chef at Marriott's Gaylord Rockies Resort & Convention Center is responsible for the overall success of daily kitchen operations, including leading staff, managing food-related functions, and ensuring high-quality products and guest satisfaction. This role involves supervising all kitchen areas, guiding and developing staff, and maintaining sanitation and food standards.

Morrison Living is hiring full time and part time Cook positions to prepare food in accordance with federal, state, and corporate standards, guidelines, and regulations. The role involves ensuring quality food service, maintaining high standards of cleanliness in the kitchen, and operating kitchen equipment. Professional cooking experience is required, and the position offers a fun work environment, growth opportunities, and a comprehensive benefits package.

COOK (FULL TIME AND PART TIME)

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Chef Jobs in Denver, CO Hiring Now

Chef de Cuisine

System Corporate Chef

Executive Chef

Cook

Cook

HEAD CHEF

SOUS CHEF MANAGEMENT

Executive Chef

Resident Chef

Chef de Cuisine

SOUS CHEF MANAGEMENT

Specialty Chef

Cook

Sous Chef

COOK (FULL TIME AND PART TIME)