Alumni Services

Key Responsibilities for the Hotel Cook include: Set Up Food Stations: Organize and stock food stations with all necessary ingredients for the shift. Prepare and Cook Orders: Follow established recipes and presentation standards to cook menu items using grilling, broiling, and sautéing techniques. Maintain Quality Standards: Adhere to storage and waste control guidelines for meats, vegetables, fruits, and dairy to ensure high-quality food. Clean and Sanitize Workstations: Thoroughly clean and sanitize counters, utensils, cooking equipment, and refrigerators in compliance with health and safety regulations. Professional Interaction: Maintain a professional and pleasant demeanor when engaging with guests, vendors, and team members.

The FIRE Restaurant at the ART Hotel Denver is seeking a detail-oriented Hotel Lead Cook with strong time-management skills and a passion for delivering memorable dining experiences. The Hotel Lead Cook will be responsible for preparing and presenting dishes accurately, in accordance with recipes and presentation standards. We are looking for an experienced cook proficient in various cooking techniques, including poaching, braising, roasting, charbroiling, sautéing, grilling, frying, and baking. The ideal Hotel Line Cook is a team player who communicates effectively with kitchen staff to ensure smooth operations. If you bring a friendly, energetic attitude and a love for food, we encourage you to apply today!

Sifted is hiring a Line Cook to join our Denver team! You'll work alongside experienced chefs preparing daily meals for some of the most exciting companies in the country. ✨ What We Offer: • Starting pay: $23/hour • $500 Sign-On Bonus • Full-time schedules available • Company-sponsored health insurance • 401(k) after 6 months • 80 hours PTO + 10 paid holidays • Free lunch during meal service • Career growth opportunities with a fast-growing company Ideal Background: • Line Cook, Prep Cook, Dishwasher, or Catering experience • Comfortable in a fast-paced kitchen environment • Team-oriented with strong communication skills • Passionate about learning and growing in culinary operations Location: Denver, CO Available Schedules: • Monday–Friday | 5:00 AM – 1:00 PM • Thursday–Monday | 8:00 AM – 4:00 PM • Tuesday–Thursday | 5:00 AM – 1:00 PM At Sifted, we're reimagining workplace food through hospitality, sustainability, and great people. If you're looking for a stable hospitality career with work-life balance and room to grow, we'd love to hear from you. Apply today or message me directly for more information!

Kitchen Manager Tamayo | Larimer Square | Denver, CO Join the team at Tamayo, Chef Richard Sandoval's award-winning modern Mexican restaurant located in the heart of Denver's historic Larimer Square. We are seeking a passionate, organized, and hands-on Kitchen Manager to lead our back-of-house operations and culinary team. This role is ideal for a culinary professional who thrives in a high-energy environment, values exceptional food quality, and enjoys developing and mentoring kitchen talent. The Kitchen Manager is responsible for overseeing daily kitchen operations, maintaining food quality and consistency, managing inventory and ordering, controlling costs, and ensuring a positive and productive work environment. This position serves as a key leader within the restaurant and works closely with the Executive Chef and management team to deliver outstanding guest experiences. What You'll DoCulinary Leadership Ensure all food is prepared and presented according to Tamayo's standards, recipes, and specifications. Taste and evaluate menu items regularly to maintain consistency and quality. Train, coach, and develop kitchen team members on menu knowledge, cooking techniques, and food production standards. Lead by example and maintain a culture of excellence, accountability, and teamwork. Assist in menu execution, specials, and operational improvements. Operations & Cost Management Manage inventory levels, product rotation, storage procedures, and waste reduction initiatives. Place, track, and receive food and supply orders accurately and efficiently. Monitor food costs and labor utilization while maintaining quality standards. Utilize inventory and reporting systems to maintain accurate records and operational efficiency. Ensure compliance with all food safety, sanitation, and health department requirements. Team Development & Communication Foster strong communication between front-of-house and back-of-house teams. Conduct training and ongoing development for culinary staff. Address employee performance concerns fairly, professionally, and consistently. Help create a positive, respectful, and collaborative workplace culture. Work closely with restaurant leadership to support operational goals. Guest Experience Maintain the integrity of every dish regardless of volume or circumstance. Support service operations to ensure efficient ticket flow and exceptional guest satisfaction. Assist with accommodating guests with special dietary needs and requests. Uphold Tamayo's commitment to hospitality and culinary excellence. What We're Looking ForQualifications High School Diploma or GED required. Minimum of 2 years of experience in a Kitchen Manager, Sous Chef, or similar leadership role. Strong understanding of kitchen operations, food production, and cost controls. Experience with ordering, inventory management, and receiving processes. Proficiency with basic computer systems including email, spreadsheets, and inventory or POS platforms. Bilingual English/Spanish is a plus. Skills & Competencies Strong leadership and team-building abilities. Excellent organizational, delegation, and time-management skills. Ability to work calmly and effectively under pressure. Strong written and verbal communication skills. Detail-oriented with a commitment to quality and consistency. Self-motivated with a positive, solution-focused attitude. Physical Requirements Ability to stand and walk for extended periods. Ability to lift, carry, push, and pull up to 50 pounds. Ability to work in a fast-paced kitchen environment. Schedule Full Time 40+ Hours / Week Sundays and Mondays required Evening, weekend, and holiday availability as needed Why Join Tamayo? Located in Denver's iconic Larimer Square, Tamayo is part of Richard Sandoval Hospitality, a globally recognized restaurant group known for culinary innovation, hospitality excellence, and career growth opportunities. We are committed to developing our people, creating memorable guest experiences, and fostering a culture where team members can thrive. If you're passionate about food, leadership, and hospitality, we'd love to hear from you. Compensation & Benefits Compensation Salary Range: $70,000 - $72,000 annually, based on experience, qualifications, and demonstrated leadership abilities. Opportunities for career growth and advancement within Richard Sandoval Hospitality. Benefits Eligible team members may receive: Medical, Dental, and Vision Insurance Company pays 75% of employee-only medical coverage Flexible Spending Account (FSA) and Health Savings Account (HSA) options Paid Time Off (PTO) Employee Dining Discounts 401(k) Retirement Plan (if applicable) At Richard Sandoval Hospitality, we are committed to developing our team members and providing opportunities for long-term career growth within a collaborative and hospitality-driven culture. Apply today and become part of the Tamayo team. https://recruiting.paylocity.com/recruiting/jobs/All/29ac77ed-3993-4a2a-a120-e296cf88c853/Modern-Mexican-Restaurants

Position Description Position Title: Kitchen Manager Reports to: Executive Chef/Chef de Cuisine Date: May, 2026 Classification: Summary Supervise and coordinate all activities concerning back-of-the-house operations and personnel. Responsible for ensuring an efficient quality finished product before and during service hours. Assume all duties of the Sous Chefs in their absence, and as needed by the Executive Chef. Essential Functions 1. Food a. Taste food items to insure consistency and conformance to recipes and standards of appearance. b. Take time to give special attention to special guests and guests with special needs. c. Train kitchen personnel in all menu items and food production principles and practices, by way of constant communication. d. Assist in controlling food costs by maintaining product storage requirements, daily work sheets, standardized recipes, and waste control procedures. e. Maintain product quality standards and consistency, through the kitchen personnel. 2. Communication a. Use daily kitchen notes to communicate amongst the team. b. Establish open lines of communication between FOH and BOH at all times. c. Work with front-of-the-house personnel to execute menu changes, specials, and information regarding shortages in the absence of a Sous Chef. d. Work closely with all management staff. e. Lead by example and motivate through positive reinforcement. f. Be firm, fair and consistent when involved with employee issues. 3. Service a. Strive for guest satisfaction—maintain the goal of creating positive guest experiences. b. Maintain the integrity of every dish no matter time, price point, whom it is for or level of difficulty. c. Organize and operate an efficient, professional service. d. Orientate, motivate, train, and educate all kitchen personnel in Avondale’s policies, procedures, and rules. e. Maintain a clean and organized BOH workspace. 4. People Skills a. Praise in public, criticize behind closed doors, give constructive criticism. b. Constantly develop culinary talent and remember that you can learn something from every employee in the restaurant. c. Maintain positive attitude about all culinary aspects of Restaurant and Market, regarding both with equal esteem. Education: Must have at least a high school diploma or GED. Experience: Previous kitchen experience is required with at least 2 years of working in a similar position. Technical Skills and Knowledge of Job: Must be computer literate, with the ability to navigate basic software systems, including email, spreadsheets, and point-of-sale or inventory platforms Experience with ordering supplies, including placing, tracking, and receiving orders accurately and efficiently Knowledge of food inventory management, including monitoring stock levels, rotating products, minimizing waste, and maintaining accurate inventory records Ability to use digital tools or systems to manage inventory and generate reports Strong attention to detail when handling orders and inventory data Competency: • Able to work well under pressure and be self-motivated. • Good organizational, time management and delegation skills. • Good communication skills—both written and verbal, Spanish speaking would be a definite plus Work Environment / Physical Demands 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: • Standing and carrying for long periods. • This position may require lifting, carrying, pulling or pushing of approximately 21—50 pounds. Position Type/Expected Hours of Work Hourly Position, Sundays and Mondays required, 30-40 hours weekly Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

$250 New Hire SIGN ON BONUS after 90 Days of Employment Solstice Near popular Littleton, Colorado, the southernmost point of the High Line Canal, is Solstice, a boutique new home community that's rooted in nature, home, and family. This intimate community features gorgeous homes for sale, fabulous future amenities, and a location that's close to everything - from parks and open spaces to golfing, shopping, restaurants, and more. Where: South of Denver, Colorado, minutes from Chafield State Park and Reservoir Pay: $20.00 - $22.00 per hour Benefits: New hourly full-time team members working 30 hours or more per week, will be eligible for the Company medical, dental and life insurance plans the first of the month following 60 days of full-time employment. Full-Time team members are eligible to accrue Paid Time Off (“PTO”) in accordance with the Company policy at a rate of 120 hours per year. Full-Time team members are eligible for 7 paid holidays annually. Part-Time team members are eligible to accrue Paid Sick Leave in accordance with state guidelines. All team members 21 years and older are eligible to participate in the J.F. Shea Co., Inc. 401(k) plan after completion of 30 days of service. POSITION OVERVIEW: The Cook 3 is a member of the Food & Beverage Team and is responsible for food preparation, cooking, and serving. This position reports to the Kitchen Manager or Executive Chef. KEY RESPONSIBILITIES: Work and master all kitchen stations. Ensure superior standards of service meet the requirements of guests and employees. Proactive in exceeding guest satisfaction.At times it may be necessary to investigate, quickly respond to, and resolve challenges from guests or employees. Follow cleaning schedule and checklist daily to ensure a clean and sanitary environment. Familiar with food preparation, cooking, and serving techniques; must be able to read cooking instructions. Wash, peel, cut, and shred vegetables and fruits to prepare them for use. Measure and mix ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles. Bake, roast, broil, and steam meats, fish, vegetables, and other foods; adjust thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles. Observe and test foods being cooked by tasting, smelling, and noticing the visual appearance. Carve meats, portion food on serving plates, add gravies and sauces, and garnish servings to fill orders. Other duties and responsibilities may be assigned. PERSONAL ATTRIBUTES: Must be highly customer oriented and responsive with high need for closure. Able to work under pressure and balance multiple priorities and assignments. Strong team-building skills including the ability to lead, cooperate, and motivate. Must be role model and able to live our BlueStar core values: Honesty and Integrity Respect for the Individual Teamwork Competitive Spirit MINIMUM REQUIREMENTS / QUALIFICATIONS / SKILLS: High School diploma preferred, or the equivalent combination of education and professional experience. Minimum of three years’ cooking experience in commercial kitchen. Current Food Handlers card. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to speak effectively before groups of customers or team members. Ability to think, work, solve practical problems, and make independent decisions, based on sound judgment. Must demonstrate initiative and accept responsibility for decisions and actions. Must be self-motivated, proactive, and a team player. Must be able to pay attention to multiple details and be comfortable working in a fast-paced environment where continuous improvement is expected. This position requires a flexible schedule to include evenings and weekends. WORK ENVIRONMENT: This position typically operates in an indoor kitchen environment, but may also work at a kitchen station set up for outdoor events and be exposed to outdoor weather conditions. Kitchens are housed with equipment, such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives. The employee is frequently exposed to heat, steam, fire and noise. The noise level varies and can be loud. Outdoor environments may require walking on a variety of terrains while carrying items and navigating typical event obstacles, including, but not limited to, groups of people, table set ups and decorations, plants and the natural landscape. PHYSICAL DEMANDS: The physical demands described here are representative of those an employee encounters while performing the essential functions of this job. While performing the duties of this job, the employee is regularly required to speak and hear, taste and smell, sit, stand and walk for the duration of a work shift, bend, kneel or stoop, use hands to fingers, handle or feel, and reach with hands and arms. Frequent hand washing is required. The employee must be able to occasionally lift and/or move up to 50 pounds. The position requires manual dexterity, auditory and visual skills, and the ability to follow written and oral instructions and procedures in a fast-paced environment. BLUESTAR RESORT & GOLF IS AN EQUAL OPPORTUNITY EMPLOYER

Assistant Baker: Artisan Bread and Pastry CastleDough is moving from wholesale to our retail storefront in Castle Rock this September. We are looking for an assistant baker to join the team starting this summer for R&D and menu development as we ramp up for the grand opening. This position starts with a focus on our naturally leavened sourdough and bread program. We have established specs for the bread, but your input will be highly valued as we build out both the bread and pastry menus. We are looking for someone with a strong technical foundation who wants to help shape the identity of the retail bakery. We are building a modern production space equipped with high-end equipment. Our bakery utilizes high quality ingredients sourced from local producers as much as we can. As such, we are looking for someone who has passion in farm to table concepts, regenerative farming, and a desire to work alongside those producers as we further develop our retail products. Summer R&D and Growth This role is unique because it begins with a paid development phase. During the summer, you will work directly with the owner and other bakers on product testing and refinement. As the retail location opens and grows, this position is designed to evolve into a lead role with more responsibility. We want someone who is looking for a career path, not just a job. Requirements * Graduate or student of a culinary or baking program preferred, but not required * Strong understanding of fermentation and artisan techniques * Reliability and a desire to be part of a ground floor launch * Knowledge of baker's percentages and hydration math * Ability to lift 50lbs and stand for 8 to 10 hour shifts * Strong focus on sanitation and maintaining a clean workspace How to Apply If you are ready to help continue to build our modern artisan bakery, send your resume and a brief note to: info@castledough.com

Pastry cook for ice cream parlor about to open in downtown Denver. Follow the link above to see job description and apply. Great starting point for someone entering the industry.

Join Initium Farms, a boutique farmstead in the heart of Larkspur. With a strong foundation in high-quality egg production and produce serving local restaurants, we are expanding our footprint. We feature a fully operational dairy facility and 2 environmentally controlled dedicated aging cellars (“cheese caves”) awaiting a visionary entrepreneur to partner with us to utilize our space to feature your dairy brand. The Role: We are seeking an Entrepreneurial Partner to support our dairy program as a core business unit, offering a business development opportunity. You will have access to all brand new equipment in our facility, with the creative freedom to continue to build your brand Key Responsibilities: - Business Development & Brand Strategy: Collaborate on our cohesive dairy brand. Identify market gaps and develop a product line (e.g., semi-soft or hard cheeses: fresh chèvre, bloomy rinds, aged alpine style, ricotta or low pasteurized milk or yogurt products) that support our partnerships - Partnership Management: Source and manage high-quality milk deliveries from local regional partners. Foster relationships with chefs and institutional buyers to secure pre-launch contracts. - Production & Recipe Innovation: Lead the daily production of artisan cheeses. Act as the "Lead Maker," ensuring every batch meets the premium standards of the Initium Farms name. - Affinage & Inventory Growth: Manage the ripening and aging process in our two dedicated cellars. Strategize inventory aging to ensure a consistent year-round supply for our partners. - Food Safety & Compliance: Establish and maintain HACCP plans and Standard Operating Procedures (SOPs). Ensure the facility meets all Colorado Department of Public Health & Environment (CDPHE) and FDA regulations. - Facility Management: Oversee the sanitation and maintenance of the dairy facility and creamery equipment. Ensure an inspection ready environment at all times. - Sales Support: Work with the Program Manager to represent the brand at farmers markets and provide products to restaurants and/or other partners. Qualifications: - Entrepreneurial Experience: 3+ years of professional cheesemaking experience (Artisan or Farmstead preferred). - Technical Knowledge: Deep understanding of microbiology, pH monitoring, and the chemistry of milk. - Commercial Savvy: Familiarity with the “business of cheese,” including cost of goods sold (COGS), supply chain logistics, and wholesale pricing. Regulatory Savvy: Experience with FSMA, HACCP, and state dairy inspections regulations. - Physical Stamina: Ability to lift 50 lbs, stand for long periods, and work in varied temperatures (cellar vs. make-room). - Vision: A desire to create a “signature” Colorado cheese that reflects the landscape of Larkspur. Requirements: - Must be 18 years of age or older. - Personal cleanliness and hygiene. - Work at a productive, self-directed pace. Why Join Us? - Entrepreneurial Ownership: You are growing your businesses with the support of an established dairy facility. - Creative Freedom: You are not just following a recipe; you are building a creamery’s identity. - Infrastructure: Ready to go dairy facility and 2 dedicated cheese cellars. - Established Network: Immediate access to partnerships and institutional sales channels. - Community & Growth: A beautiful work environment, and the opportunity to scale a business within a farm that values sustainability and excellence. Please reach out to morgan@initiumhealth.org if you are interested with a Letter of Interest and Resume.

the plimoth, a neighborhood eatery in north city park, is looking to hire another team member. ideal candidate has fundamental culinary knowledge in both sweet and savory preparations, understands and is passionate about classical European techniques, is very clean, organized and is ready to work very hard alongside an already great team. this is a great opportunity for a young cook who is looking to gain proficiency in all facets of the kitchen. we offer a full time position with competitive compensation. no lunch, no brunch! dinner service wednesday thru saturday nights 1/2 day prep and chef meeting on tuesdays. please no phone calls or drop ins...we will get in touch with you if we wish to arrange an interview.

We are seeking an in home chef to help a colleague who recently broke their leg. They will need meal prep assistance for at least a month. Generous wages. Location in Cherry Creek - chef's kitchen, well equipped.

The Rocky Mountain Program (RMP) Kitchen Manager supports COBS’s mission to change lives through challenge and discovery through management of the dining halls and culinary needs of students and staff. The Kitchen Manager is responsible for preparing and cooking food for students, staff, and guests, planning and managing inventory and equipment orders; and maintaining a clean and hygienic kitchen, dining halls, and storage areas. This position is summer/fall seasonal with flexible hours (20-40 hours a week) and includes meals and housing at our 600-acre mountain basecamp.

AEI Base Camp is a remote, high-adventure outfitter. We operate in the summer months as a base camp for groups from all over the country to come and experience a trip in the high alpine - hiking, rock climbing, backpacking, white water rafting, and more. During the fall we are a hunting guide and outfitter. We are looking for a Food Service Manager, or head chef, to run our commercial-grade kitchen during the summer in 2026. This person will: - Plan weekly menus - Order food and other inventory - Prepare and serve 3 meals a day (Our meal times could be serving anywhere from 15 to 115 people) - Maintain a tidy and sanitary kitchen/workspace AEI Base Camp has a proud history of serving exceptionally high quality meals to our guests. We aim for scratch made, nutritious food (as much as possible at a commercial level) to aid in giving our guests and clients an exceptional experience here in the Rockies. Our hiring dates are mid May - Mid August 2026. If you have questions or want to learn more, please reach out to info@aeibasecamp.com If you know you want to apply, do so here: https://www.aeibasecamp.com/how-to-apply/

Salary Range: $22.00 To $24.00 Hourly Established in 2001, Serendipity Catering is Denver's premier Catering and Events company. We are hiring Service Consultants to continue our outstanding growth. We prioritize a positive company culture, communication, training, and most importantly Sustainability in everything we do. Due to our culture, employee benefits, and consistent success we are nationally recognized as a Great Place to Work ™️! This role partners with new and existing clients to understand their catering needs. This is a highly consultative sales role where you'll need to be detail-oriented in your discussions with existing clients and new prospects. Our most successful Service Consultants lead the conversation with impactful questions and partners with our prospects and clients to meet their needs and goals to ultimately create outstanding events. While a large portion of our leads are generated through referrals, marketing, and word of mouth; we require our Service Consultants to maintain a healthy pipeline which at times needs to be supplemented by prospecting, networking, and nurturing opportunities into leads. If you're someone that is excited by the prospect of partnering with people and organizations to create exceptional events through a consultative sales approach, we're eager to connect with you. We prioritize sales experience in events, weddings, and banquets, but we are happy to train the right person. The right person is inquisitive, detail-oriented, highly motivated to learn and perform, an effective communicator (both internally and externally), and understands the importance of teamwork. If you love food, are passionate about sustainability, motivated, and want to be part of a winning team - we want to connect with you! We offer industry-leading benefits, including: Base plus Commission compensation (base range is $22-24/hour); commission percentage on food, beverage and décor sales. Health Insurance Dental Insurance Vision Insurance PTO and Sick Time 401(k) with employer match Lunch provided daily by our fantastic kitchen staff Extensive ongoing sales training ZayZoon: Earned wages on demand benefit which allows employees to access earned wages when most needed This is an in-office position, with a full-time schedule of 8 am - 4 pm. This is not a remote role, we're proud of our company culture and work environment and want you to be part of the in-office culture. While this is not a remote role, some activities will require time outside of the office (such as Networking Events, visiting potential prospects and clients, establishing new venues, and others as needed).

Looking for a prep cook for a small, family-owned Argentinian empanada cafe. Tasks include making the empanada fillings, folding empanadas, and prep work for other savory and sweet items. Between 20-30 hours a week, hours and schedule are flexible! Please send your resume to our email.

The Culinary & Customer Experience Specialist acts as the company’s culinary ambassador — leading customer-facing culinary presentations and aligning product development and innovation with customer needs. This role blends culinary creativity and development with business acumen to strengthen customer relationships and drive actionable development opportunities.

We are seeking a talented and reliable home chef to prepare healthy, delicious, gluten-free and vegan meals for a client in Denver’s LoHi neighborhood. This position is ideal for someone who enjoys creating fresh, vibrant plant-based meals and is looking for flexible, part-time work. The client especially enjoys South and Southeast Asian–influenced cuisine (such as Thai, Vietnamese, Indian, and Indonesian flavors) and welcomes chefs who bring creativity and a broad range of global cooking styles. Schedule & Expectations: - 2–4 days per week in the client’s home kitchen (schedule flexible based on mutual agreement). - Prepare a total of 4 dinners and 3 lunches each week (potential for slight variation based on client's needs and travel schedule) Dinners: - 2 dinners will be prepared for two people. - 2 dinners will be prepared for three to four people. - If coming 4 days/week: dinners are prepared to eat the same night. - If coming 2 days/week: prepare 2 dinners fresh and 2 for reheating later in the week - Lunches: Prepped in advance for the week. - All meals are to be cooked and stored in the client’s home. - Must have your own reliable transportation. Qualifications: - Experience in gluten-free and vegan cooking required. - Strong organizational and meal planning skills. - Clean, efficient, and professional in a home kitchen environment. - Ability to work independently and maintain a tidy workspace. - Excellent communication and punctuality. Compensation: $25-$30/hr depending on experience How to Apply: Please submit the following to nealon.meghan@gmail.com - Your resume - A sample dinner meal menu (2-4 dishes). - A sample lunch meal menu (1-3 dishes). Hiring Process: Round 1: A short “get to know you” interview (~15-20 minutes) (completed 10/22, 10/23, 10/24) Round 2: Prepare a sample meal onsite at the client's residence (2-3 hours) (completed 10/25, 10/26 or week of 10/27 depending on candidate availability) This is a great opportunity for a creative chef, or culinary student, who loves healthy, plant-based food and wants a flexible, consistent position in a supportive home environment.

At the Children’s Museum of Denver at Marsico Campus, we believe in kid-powered learning—and that includes the joy of cooking, tasting, and exploring food together! We work hard every day to create extraordinary, playful, and hands-on experiences that celebrate the wonder of childhood and the rich diversity of our community. Our team includes creative thinkers and doers whose passions range from exhibit design to culinary arts, from developing engaging educational programs to offering world-class guest service. If you love to mix play with purpose, find joy in exploring flavors and cultures, and want to inspire families through fun and delicious experiences, we want to hear from you! We offer a supportive, rewarding, and FUN work environment with competitive wages and a comprehensive benefits package. The Teaching Kitchen Specialist brings food to life for children and families through interactive, play-based and sensory-rich culinary programs. From mixing ingredients to discovering flavors from around the world, this role creates opportunities for guests to experiment, imagine and share meals across cultures. Programs emphasize fun, creativity and nutrition while celebrating the diverse backgrounds of the families we serve. The Teaching Kitchen Specialist reports to The Teaching Kitchen Coordinator and works closely with other staff and community partners to deliver meaningful, memorable experiences that connect the Museum’s kitchen, garden and exhibits to the wider Denver community. Position Specifications: Two part-time positions available; 24 hours/week, Sunday-Tuesday OR 32 hours/week, Wednesday-Saturday. Both positions are from 8 am – 4:30 pm and include additional hours as needed to meet business needs for occasional evening, holiday and special events. Rate: $20.00/hour (additional $1/hour for Bilingual proficiency) Benefits: A comprehensive benefits package including medical, dental, and vision coverage. Paid time-off for vacation, sick days and four holidays. 401(k) Retirement Plan with eligibility to contribute after a 3-month waiting period (must be 21 years of age). Employee assistance program, flexible spending account and short-term disability. Free parking, free family membership to the Museum, discount to the Museum Gift Shop and Café. Responsibilities: +Create a welcoming, playful environment for children and adults, encouraging curiosity, creativity and joy in the kitchen. +Facilitate extraordinary culinary experiences that highlight cooking skills, cultural traditions, nutrition and the playful exploration of ingredients. +Develop and deliver programs that celebrate diverse foodways and connect with Denver’s multicultural community. +Support the safe organization, storage and handling of kitchen food products, supplies and tools. +Ensure compliance with Colorado Health Code standards and promote best practices for food safety and public health. +Actively listen to and address guest feedback to continually enhance the fun and educational value of programs. +Collaborate with staff to connect The Teaching Kitchen with the Museum’s garden and composting efforts. +Train and coach staff and volunteers to facilitate engaging, play-based kitchen experiences. +Cross-train and assist in other exhibits as needed to support the Museum’s mission. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Requirements +Experience with early childhood education, informal/family learning or community-based programming. +Experience planning or facilitating play-based activities, preferably in the areas of nutrition, food education or culinary arts. +Dedication to food and food education and sharing this passion with the community. +Passion for the Museum’s mission and values of diversity, equity, access and inclusion. +Strong communication skills; ability to engage children, families and co-workers with warmth and confidence. +Ability to thrive in a fast-paced environment while maintaining excellent guest service. +At least 18 years of age. +Fluent English proficiency; strong public speaking and writing skills. +Spanish language proficiency desired. +Knowledge of or connection to community food networks and cultural partnerships. +High school diploma or equivalent Application Process: Please submit a cover letter and resume by 5 pm on October 14, 2025.

Position Summary: The Chef will take responsibility for the culinary needs of the Family. Taking direction from the Principal, the Chef will provide daily breakfast and coffee service, pack sack lunches for the Family members, oversee food and beverage needs for the Principals, and prepare regular weekly meal service for several of the Family households. The Chef will work closely with other highly valued household staff to ensure the Family's needs are proactively supported. The role requires a healthy level of confidentiality, collaboration, critical thinking, and flexibility. The ideal candidate will be detail-oriented, organized, dependable, and a consummate team player. Additional responsibilities include: occasional planning, preparation, and service for Family meals of up to 18 people. The Chef will also occasionally plan, prepare, and serve more formal meals for associates and guests of the Family. When needed, and at request, the Chef will coordinate larger food service for events using third-party contractors and vendors. The successful candidate will move about the residences seamlessly, have experience working in a private home, have superb time management skills, and be a team player. The Chef will intuitively assess Family dynamics, possess a "no task is too big or small" mentality, and assist with various household duties. The Chef will report directly to the Principal with a dotted line to the Director of Family Services and will coordinate closely with the Household Manager. A warm, calm, professional demeanor is required. The Chef will demonstrate a willingness to listen and learn and put the Family's needs first. The successful candidate will possess an unwavering commitment to protecting the Family's privacy and confidentiality. The schedule is generally Monday through Friday from 6:30am – 3:00pm. However, flexibility in scheduling, including occasional evenings and weekends, is an important requirement. The Chef may occasionally travel to support Family visits to other properties domestically. The Family has a history of retaining valued staff and is seeking a long-term placement in this important role. Essential Duties and Responsibilities: o Breakfast and coffee service for Principals at 6:30am Monday through Friday. o Daily preparation of “sack” lunches to meet the Principal's routine. o Maintain a clean and organized kitchen at all times, ending the day with everything clean and in its place for the evening and following morning. o Weekly preparation of two weeknight meals and one weekend meal to be warmed and served by 5 Family households living in close proximity to one another. o Collaboration with the Gardener to plan for, harvest, and utilize available fruits and vegetables seasonally. o Support the Family’s desire to enjoy healthy dietary options that align with their simple but refined pallet. o Plan for and support regular Birthday Dinners at which the Family gathers. o Occasional planning and support for more formal entertaining and dining engagements at Family properties. o Oversee food, beverage, and kitchen supply checklists for the Principal's residence and ensure the Family has sufficient quantities of inventory at all times while being careful to avoid food waste. Education and Experience: o Culinary degree preferred with a minimum of 3 years of experience working in a similar role for a private Family. o A track record of and passion for simple, healthy, fresh, and delicious meals that aren’t gourmet. o Demonstrated experience in maintaining a private employer's confidentiality, safety, security, and privacy. o Willing and able to travel occasionally to support the Family at their local, regional, and out-of-state properties. o Familiarity with the Spanish language is a plus. Personal Qualities & Character: o Creative, conscientious problem solver. o Thoughtful and value driven representative who carefully considers financial decisions with the Family’s best interests in mind. o Discreet individual who can work independently and as a team member. o Finds deep satisfaction from being in the service of a Family and anticipating their needs. o Possess a "no job too big or too small" attitude, and keeps a strong moral compass and sense of personal integrity. o Enjoys working closely with Family members, employees, and vendors to promote a positive productive congenial environment. Can "read a room" and is sensitive to maintaining the Family's privacy. o Critical thinker with the ability to exercise judgment, set priorities and cope with competing demands. o Excellent time-management and general organizational skills. o Possess a high level of accuracy, attention to detail and follow through. o Ability to accommodate a non-traditional work schedule and willingness to remain flexible to meet the Family's needs.

Position Purpose: The Kitchen Manager supervises and coordinates food services to ensure proper nutrition and safeguard the health of students, staff and visitors and maintain requirements of USDA child nutrition program. The Kitchen Manager encompasses passion for working in kitchens that create meals from scratch and that operate with the National School Lunch Program, to accomplish these tasks the Kitchen Manager must work closely with the staff and administration. Job Duties: - Upholds CECs beliefs found on the CEC website. - Employs CECs mission statement in all decisions. - Completes all duties and responsibilities of the kitchen manager while participating in preparation, serving, cashiering, and sanitation tasks - Supervision and training of 1 to 2 employees - Management of inventory - Understands and follows all department revenue handling procedures - Oversees delegation of assignments and follow up to ensure all work is completed timely and efficiently to meet labor budget - Submits all food and non-food orders, payroll, attendance, production sheets, inventory, maintenance, and equipment request correctly and timely - Understands and follows all HACCP mandates - Can cook scratch meals and create quality assurance with all standardized recipes - Coordinates promotions to increase meal participation - Notifies Director of Food Services of any personal issues and keeps these issues confidential - Stays current with all district and department communication including voicemail and email. Attends manager meetings as directed. Shares all information with kitchen staff in a timely manner. - Ensures all staff is trained as directed - Participates in all required meetings, trainings, and development - Carries out all tasks and directives given by Director of Food Services - Other tasks as assigned Qualifications: - High School or GED Certificate preferred - 1-2 years of food management experience in a food production operation or commercial kitchen preferred - Must hold/obtain a valid/current food handlers permit - Ability to maintain accurate records/reports - Ability to relate well to students and staff - Attendance and punctuality are important Conditions of Employment: - All offers of employment are conditional upon a successful background check and references. - As required by the Immigration Reform and Control Act (IRCA), the selected applicant must verify, within 72 hours of employment, his/her legal right to be employed in the United States. Colorado Early Colleges is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard disability, race, creed, color, sex, sexual orientation, gender identity, gender expression, national origin, marital status, religion, ancestry, or need for special education services.