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

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

As a Sous Chef I at Morrison Living, you will assist with the overall success of the food program and oversee culinary functions. This includes assisting in all phases of planning, ordering, inventory, and food preparation, adhering to client culture and guidelines, Health Department regulations, and company standards. You will also motivate, train, develop, and direct back of house associates to ensure food quality, freshness, and presentation to the satisfaction of customers, clients, and management.

Sous Chef I

Sodexo Seniors Services is seeking an Executive Chef for Covenant Living of Westminster in Westminster, CO. This role involves full P&L responsibility, including financial reporting, food ordering, inventory, employee scheduling, menu development, point-of-sale systems, and marketing. The position offers a fantastic quality of life with no late nights, a 401k available from day one, 3 weeks of paid vacation, and more. The successful candidate will be responsible for the full financial oversight of the account, including budgeting and reporting, and will work to develop and grow the menu while managing and controlling food costs.

Executive Chef

The Sous Chef at the University of Colorado Boulder is a hands-on culinary position responsible for assuming the duties and responsibilities in the absence of the Executive Sous Chef. This role involves providing input for new and existing products/menus/recipes, testing them for accuracy, and ensuring quality and authenticity. The position is part of the Campus Dining Services team, committed to building a culturally diverse community and enhancing the student experience through exceptional food and dining services.

Cardinal Culinary Services is seeking talented Remote Site Chefs/Cooks to work in offshore locations. These positions offer rotating schedules, including 28 days on/28 days off, with transportation provided for most work sites. Successful candidates can advance to Chef Manager or Camp Boss roles, enjoying higher pay and more time off.

Cook

Remote Site Chef/Cook

CAVA is seeking a Culinary Lead responsible for food quality and safety in the fast-casual restaurant. The role involves leading and developing the grill and prep teams, managing inventory, and fostering a culture of transparency, humility, positivity, thoughtfulness, and fanaticism. This position offers a clear career path with continuous training and development, aiming to create leaders within the company.

Culinary Lead

As a Sous Chef I at Morrison Living, you will assist with the overall success of the food program and oversee culinary functions. This includes assisting in all phases of planning, ordering, inventory, and food preparation, adhering to the client's culture and guidelines, the Health Department's regulations, and the company's standards and expectations of food quality, freshness, and presentation. You will also motivate, train, develop, and direct the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management.

Sous Chef - Boulder, CO

As a Kitchen Team Member/Cook at Buffalo Wild Wings, you will work directly within the Heart of House, handling multiple stations including Chip, Shake, Grill, Southwest, and Expo. Your role is crucial in producing all Buffalo Wild Wings food items, contributing to creating legendary experiences for guests. This position offers a dynamic work environment with access to benefits such as flexible schedule, free shift meals, continuous learning opportunities, and more.

Kitchen Team Member/Cook

The Front Range Catering Co. is seeking a dedicated and skilled Catering Sous Chef to oversee a team of 3 to 5 cooks/hands, working under the Executive Chef and Kitchen Manager. The role involves preparing parties or completing necessary prep in their absence, primarily during mornings and early afternoons, with some weekend days required. The position is based in a commercial kitchen, avoiding late nights and on-site work. The company offers competitive pay, health insurance assistance, paid time off, sick pay, and monthly bus passes.

Catering Sous Chef

The Executive Chef at Topgolf is responsible for leading the Kitchen Team and overseeing all culinary activities to ensure guests receive best-in-class meals. This role involves both culinary management and leadership skills, including supervising the team, coaching, developing, and engaging the team, managing inventory, ordering product, ensuring safety and sanitation, and maintaining kitchen areas. The Executive Chef also plays a key role in maintaining vendor relationships and standardizing production recipes to ensure consistent quality.

As a Sous Chef at Snooze Westminster, you will be second in command of the kitchen, responsible for maintaining high-quality food and standards, including purchasing, storage, inventory, and preparation of food products. You will also train staff on cooking methods, preparation, plate presentation, portion control, and food waste, ensuring guest satisfaction through the WOW factor of Snooze food. This role involves collaboration with the Front of House for seamless service and requires a commitment to safety, sanitation, and a positive working environment.

As a Kitchen Team Member/Cook at Buffalo Wild Wings, you will work within the Heart of House, directly involved in the production of all Buffalo Wild Wings food items. This role is key in creating legendary experiences for guests by working in multiple stations including Chip, Shake, Grill, Southwest, and Expo. The position offers access to benefits such as flexible schedule, free shift meals, continuous learning opportunities, and more.

The Regional Executive Chef for Aramark Sports + Entertainment - West Region 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 involves new product and concept development, overseeing food and beverage initiatives, ensuring workplace and food safety, and supporting the executive chef hiring process. The position is remote and requires the candidate to reside in Phoenix, Northern California, or Denver.

Regional Executive Chef - West Region

Regional Executive Chef

The Culinary Lead at CAVA is responsible for ensuring food quality and safety, leading and developing the grill and prep teams, and managing basic food and beverage management tasks. This role is ideal for someone who is hardworking, detail-oriented, and capable of leading and coaching a team. CAVA offers a clear career path with continuous training and development, aiming to create leaders within the restaurant industry.

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Executive Sous Chef Jobs in Longmont, CO Hiring Now

System Corporate Chef

SOUS CHEF MANAGEMENT

Sous Chef

Executive Chef

Sous Chef

Cook

Culinary Lead

Sous Chef - Boulder, CO

Kitchen Team Member/Cook

Catering Sous Chef

Executive Chef

Sous Chef

Kitchen Team Member/Cook

Regional Executive Chef - West Region

Culinary Lead