Job Summary
We are seeking a dynamic and experienced Sous Chef in the local area or Front Range, to join our vibrant culinary team. In this pivotal role, you will assist the Executive Chef in overseeing daily kitchen operations, ensuring exceptional food quality, and maintaining a lively, efficient work environment. Your leadership will inspire culinary excellence across all service areas, including fine dining, catering, and banquet events. This position offers an exciting opportunity to showcase your culinary skills, manage food production processes, and lead a talented team dedicated to delivering memorable dining experiences. A passion for hospitality, strong organizational skills, and a commitment to food safety are essential for success in this energetic role.
Duties
- Assist the Executive Chef in managing all kitchen operations, including food preparation, food service management, and inventory control
- Supervise and motivate kitchen staff to ensure high standards of food quality, safety, and sanitation procedures are consistently met
- Oversee food handling and cooking processes to maintain compliance with food safety sanitizing procedures and health regulations
- Lead menu planning efforts, incorporating dietary department requirements and catering needs to deliver diverse culinary options
- Manage shift schedules, monitor inventory levels, and control costs related to food production and procurement
- Ensure smooth coordination of banquet events and catering services by supervising food production teams and maintaining quality standards
- Implement kitchen management best practices to optimize workflow, reduce waste, and improve overall efficiency
Experience
- Proven supervisory experience in a fast-paced culinary environment with a focus on fine dining or hospitality settings
- Extensive banquet experience with a strong background in catering operations
- Demonstrated expertise in food production, menu planning, and kitchen management
- Strong knowledge of food safety standards, sanitizing procedures, and dietary requirements
- Experience managing inventory control systems and implementing cost control measures
- Leadership experience managing teams as a chef or sous chef within the food industry
- Familiarity with restaurant management practices including shift management and food service operations
Join us as a Sous Chef where your culinary talents will thrive! Bring your passion for cooking, leadership skills, and dedication to excellence to create unforgettable dining experiences while advancing your career in a lively hospitality environment.
Pay: From $68,000.00 per year
Application Question(s):
- Ability to physically lift 40 lbs and physically fit to do stairs
- Do you live with in a commutable distance? In Colorado?
Education:
- High school or equivalent (Preferred)
Experience:
- Culinary: 2 years (Preferred)
Language:
License/Certification:
- Food Safety Certification (Required)
Work Location: In person
