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APPRENTICESHIP TRAINING

In partnership with the Colorado Restaurant Association, Work Options students can further their culinary experiences after completing our Core Program (Weeks 1-5) by enrolling in the Work Options Apprenticeship Program. Students can earn up to 2 nationally recognized industry apprenticeship certifications: Line Cook and Kitchen Manager. Certifications are competency based, require coursework and final exams.


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Work options is for everyone!

Work Options for Women is now Work Options. We’ve changed our name to reflect the fact that we serve all adults, regardless of gender identity or expression.


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0
%
of PROGRAM GRADUATES
REMAIN EMPLOYED AFTER 90 DAYS
We focus onStudent Success

We work to ensure our graduates have the foundational culinary skills, confidence, and continuing support they need to find long-term employment. 


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Julie Stone

Executive Director

She/Her

"We rise by lifting others" - Robert G. Ingersoll

Julie Stone joined Work Options in 2010 as Director of Operations and was promoted to Executive Director in 2016. She brings more than a decade of institutional knowledge and a deep commitment to the organization’s mission of using food as a force for good.

As Executive Director, Julie oversees the organization’s development strategy and financial health while guiding overall organizational vision and impact. She has an extensive background in food service management, with experience ranging from fine dining to multi unit operations, and a deep understanding of Work Options’ programming, students, and community impact. Throughout her career, Julie has specialized in training and supporting individuals with limited employable skills, helping them build pathways to stable and meaningful employment.

Prior to joining Work Options, Julie managed the Ohio Governor’s Residence, where she developed and directed an innovative inmate hospitality program. This experience helped shape her commitment to workforce development, operational excellence, and inclusive leadership.

Julie holds a B.A. in Economics from the University of Colorado Boulder and is a graduate of the Kellogg School of Business at Northwestern University’s Greater Good Leadership Program. She also serves as a board member of the Colorado Restaurant Association and Foundation.

Julie thrives in mission driven environments where she can identify and mobilize strategic priorities to achieve both short and long term goals. She is known for building strong relationships, anticipating challenges before they arise, and translating complex ideas into clear, actionable strategies. Her leadership is grounded in strong financial management, cross functional collaboration, and a commitment to innovative, equity centered solutions.