JR Sous Chef (Crested Butte CO)

Taste of Denmark, a well-known bakery in Lakewood, is hiring part-time Counter Servers. Must be flexible morning and afternoon shifts. Restaurant and/or customer service experience is required. Please send in your resume.

Baking and treat making help sought. We are looking to hire 2 people with experience in baking and making treats for our fall pumpkin farm. Items that will be made are, pies, cookies brownies, fall breads, dipped items, Fudge etc. We are looking for people that have verifiable experience. All items will be made in a commercial style kitchen. This position is not for a home baker as we need a baker that has production experience in a commercial kitchen This position is seasonal and will last through the end of October. It will require 30-40 hours per week, but the days and times are flexible. The salary is $22.00, and negotiable based on verifiable experience. This is a fun, friendly, family-oriented business. The 2 makers will be working in their own area and not around lots of other workers. Crank up the music and make treats for kids and families alike. If you like fall festivities, children and making treats please contact us. We are ten minutes from downtown Elk Grove and 20 minutes from downtown Sacramento. Must have reliable transportation.

INTERESTED CANDIDATES MUST APPLY VIA EDJOIN AT THE FOLLOWING LINK: https://www.edjoin.org/Home/JobPosting/2132634 RECRUITMENT CLOSES THURSDAY 9/18/2025 3:00 PM PST SALARY INFO $67,064 to $113,070 per year (2025-26 salary) depending on degrees and experience plus benefits up to $979.27 per month for single health coverage, $1,604.27 for 2-party, $1,754.27 family (incl. medical, dental, life, vision and TSA options) We are looking for a dynamic individual to grow a culinary arts program at El Centro Jr./Sr. High School, located within the Sacramento County Youth Detention Facility at the B.T. Collins Juvenile Justice Center. The person we are looking for must have: - A passion for working with youth experiencing challenges to their academic and social success. - A strong background in the hospitality and food service industry with experience working in the culinary field. - The ability and vision to implement a strong culinary arts program including the development of partnerships with local area restaurants and venues to provide apprenticeship or paid on-the-job training opportunities for eligible students upon release from the detention facility. For more information on SCOE schools and student programs, please see the following link: https://ccr.scoe.net/programs/schools-and-student-programs DEFINITION Responsible for the development, implementation, management and instruction to students of Culinary Arts including hot/cold food preparation, a la carte foods, meat cuts and cooking procedures, buffet foods and garnishes, and catering. The instructor will be responsible for developing student skills, knowledge, and attitudes commensurate to the goals of the program and effectively using materials and equipment to meet goals. DIRECTLY RESPONSIBLE TO Appropriate Administrator SUPERVISION OVER None DUTIES AND RESPONSIBILITIES (Any one position may not include all of the listed duties, nor do all of the listed examples include all tasks which may be found in positions within this classification.) Utilizes a variety of effective and professional teaching techniques and methods which assist students in attaining the performance objectives of the course; annually prepares and submits a course of study including program objectives, student performance objectives, and daily lesson plans; annually prepares and submits a program budget and be responsible for making requests for materials and supplies not to exceed the amount and types of expenditures set forth in the program's approved budget; develops appropriate student performance objectives to be achieved while enrolled in this course; develops appropriate “in the community” training sites for students including a contractual agreement between the community agency and the ROP and a statement of the student performance objectives to be achieved while at the training site; provides immediate supervision to all students while they are at community training sites; at the completion or termination of a student's training, submits a report of the total number of hours of training the student received and the related skills achieved; assists in student placement activities; accurately and punctually submits to the director all forms and information needed for attendance accounting and grade reporting; establishes an advisory committee which will include representatives from related business, industry, unions, professional organizations and other public and/or private agencies providing the same or related training, and holds a minimum of one meeting during each school year; attends staff meetings and such other meetings as required by the director; performs other related duties as requested by the director. MINIMUM QUALIFICATIONS Education, Training, and Experience Possess or qualify for a California Designated Subject Career Technical or Vocational Education Teaching Credential authorizing instruction in food and beverage production and preparation; appropriate certification for teaching English Language Learners required. Experience working with at-risk and/or special needs students with emotional challenges is desirable. To qualify for a career technical credential, the minimum requirement is three years of full-time, paid or non-paid, work experience directly related to each subject to be named on the credential. Forty-eight semester units of post-secondary vocational training related to the industry sector named on the credential and verified by official transcript may be substituted for a maximum of two of the three years of required work experience. Possession of an advanced industry certificate related to the industry sector to be listed on the credential or one year of full-time general education teaching experience in preschool or grades K-12 may be used to meet up to one year of the experience requirement. At least one year of the required work experience shall be within the last five years, or two years within the last ten years, immediately preceding the issuance of the preliminary credential. Knowledge of: Effective instructional methods and techniques to use when teaching; sources of instructional material and information concerning food service occupations; specific skills and knowledge necessary for achieving personal success in food services occupations including food preparation, a la carte foods, meat cuts and cooking procedures, buffet foods and garnishes, and catering. Skill and Ability to: Follow instructions and work independently without constant supervision; develop program goals and student performance objectives; analyze and evaluate student competencies utilizing instructional techniques and methods to assist each student in reaching course objectives; gain and maintain the respect and cooperation of students; analyze instructional situations and develop an effective course of action to achieve maximum learning by the student(s); speak and write effectively; work effectively with public and private agencies in developing training sites and training site plans; ability and skill to supervise students in community classroom; operate audio-visual and other instructional equipment; and develop and manage a program budget.

We currently have two positions available. 1: Looking for a reliable register/server in a fast paced environment. This position includes answering phones, taking orders on our POS system. Greeting customers. Handling money, making change. Part time possible full time. 2: looking for prep/cook reliable and dependable. This is a fast past environment. Cooking with commercial fryers, and other equipment. Also includes prepping food and preparing food for customers. : having a car for delivery’s in a plus for either position. :previous experience is a plus. :hourly pay :text or call cris at 781-244-4747

Overview: To assist Food and Beverage Director in all aspects of managing the Food and Beverage Department, specifically manages one of the cafeterias. As a customer focused organization, a crucial part of each employee’s job is to get and keep guests. This may best be achieved by specific understanding and implementation of the operations plan. Responsibilities: Assist with preparation of budgets. Monitor sales, payroll, and expenses to maximize profitability Knowledge of food production and preparation techniques Ability to link scheduling of employees to guest flow Maintains high quality operation by monitoring employees' job productivity, training and assisting in scheduling Assists in job performance evaluations by observing employees' daily job performance Assists in providing quality to guests by directing staff in meeting quality standards for food handling and preparation, safety and sanitation. Assists in providing quality to guest by directing staff to exceed guests’ service expectations Contributes to team effort by participating in daily food service tasks as assigned or as needed Assists with preparation of menu planning including a variety of functions Contribute to team effort by participating in Job Sharing, assuming responsibility for the cleanliness of the resort and safety of guests and employees; participating in safety meetings; accepting diverse assignments; maintain a positive and friendly attitude and demeanor in all internal and external interactions Meet service level objectives and department goals as set forth by immediate supervisor and Operations Plan Supervise employees in the Kitchen, Cashiers, and Outside BBQ. The manager’s responsibilities may include other food and beverage outlets, in addition to the lodge. Manager’s responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems Managers schedule is subject to change due to operations/events schedule Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Two year certificate from college or technical school; One to three years related experience and/or training; or equivalent combination of education and experience. General knowledge of Word and Excel. Certificate in Food Safety required or willing to obtain through Loon.

*Previous experience in retail or customer service is a plus, especially in a food-related setting. *Able to use office software, including Word, Excel. *Basic math skills for handling transactions. *Excellent customer service skills.