1858 Sous Chef

Colorado Springs, CO, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $65,000.00 - $70,000.00

Work Schedule

Flexible

Benefits

Health Insurance

Dental Insurance

401k

Local discounts

Career Development

Job Description

The Broadmoor is an iconic luxury resort located in Colorado Springs, renowned for its commitment to excellence in hospitality and guest experience. This historic hotel has proudly maintained its Forbes Travel Guide Five-Star and AAA Five Diamond ratings for many years, signifying its status as one of the most prestigious and revered destinations in the world. The Broadmoor’s dedication to quality, service, and employee development creates a culture grounded in family, community, and a mutual passion for delivering unforgettable experiences to their guests. The resort encompasses world-class dining establishments, accommodations, and event spaces catering to discerning visitors from around the globe. Within this luxurious environment is Restaurant 1858, a distinguished culinary venue situated inside the Broadmoor Hotel that spotlights authentic Colorado cuisine through exquisite dining experiences. Restaurant 1858 continuously upholds the highest standards of food quality, presentation, and service to meet the resort’s legendary reputation.

The role of Sous Chef at Restaurant 1858 is pivotal in sustaining the culinary excellence and operational success of this renowned establishment. This full-time position offers a competitive salary in the range of $65,000 to $70,000, reflecting the importance and responsibility entrusted to the individual. As Sous Chef, you will directly assist the Executive Chef and Chef de Cuisine in leading the kitchen brigade through a la carte dinner services, banquet and special events, ensuring seamless execution of culinary activities. You will manage a team of 10 to 15 culinary staff members daily, while indirectly overseeing an additional 30 or more team members, fostering a collaborative, productive, and motivated kitchen environment. Key responsibilities include overseeing culinary operations during assigned shifts, enforcing stringent Forbes Five-Star and AAA Five Diamond standards, managing food quality and consistency, and overseeing cost control measures such as labor efficiency and waste reduction.

Your leadership will encompass employee management efforts including hiring input, scheduling, performance coaching, discipline, and fostering a workplace culture that is professional, respectful, and harassment-free. Additionally, you will drive training and development initiatives to build strong culinary and leadership capabilities among team members, helping to identify and promote high-potential talent. A critical element of your role involves maintaining health, safety, and sanitation compliance to meet regulatory requirements and ensure guest satisfaction. You will also partner with Front of House leadership to align service and address guest feedback promptly and effectively.

In this dynamic and challenging role, you will apply your culinary expertise, operational savvy, and interpersonal skills to maintain the restaurant’s esteemed reputation, contribute to a memorable guest experience, and uphold the Broadmoor’s status as one of the longest running Five-Star, Five-Diamond resorts globally. The position demands a blend of creativity, leadership, financial discipline, and a passion for excellence, offering an exceptional career growth opportunity in the luxury hospitality industry. The Broadmoor is invested in its employees’ professional development, offering comprehensive benefits including health and dental insurance, 401k plans, local discounts, and career advancement programs. Joining The Broadmoor family means becoming part of a team that embraces world-class standards, lifelong learning, and a commitment to delivering unmatched service excellence in an inspiring and supportive environment.

Job Requirements

Must be 18 years old
applicable culinary degree or equivalent combination of education and experience
three years or more of related culinary experience or training
ability to read and interpret safety and operating documents
ability to write reports and correspondence
ability to speak effectively in groups
ability to calculate and apply basic math concepts
ability to solve practical problems and interpret instructions
knowledge of relevant software applications
capacity to supervise employees and carry out supervisory responsibilities according to policies and laws
ability to stand, walk, use hands, talk, hear, taste or smell frequently
ability to lift or move up to 60 pounds frequently and occasionally lift or move 100 pounds with assistance
strong physical vision requirements
enthusiastic and energetic team player
strong interpersonal communication skills

Job Qualifications

Applicable culinary degree
at least three years of related culinary experience or training
ability to read and interpret documents such as safety rules and procedure manuals
ability to write routine reports and correspondence
ability to speak effectively before groups of customers or employees
ability to calculate figures and apply basic algebra and geometry concepts
ability to solve practical problems with limited standardization
knowledge of word processing, spreadsheet, accounting, inventory, payroll, internet, and order processing software
strong interpersonal communication skills
enthusiasm and ability to work well with others

Job Duties

Lead and oversee daily culinary and stewarding operations during assigned shifts
maintain constant leadership presence during service periods, banquets, and special events
enforce menu execution, presentation, quality, and consistency in alignment with the Chef de Cuisine’s vision
provide clear direction to junior sous chefs, supervisors, and hourly staff while holding teams accountable for performance and professionalism
supervise 10-15 direct reports with indirect oversight of 30 additional team members
enforce Forbes Five Star and AAA Five Diamond standards across culinary operations
maintain inspection readiness ensuring operational, cleanliness, and service standards
participate in continuous improvement initiatives
assume responsibility for shift- and area-level cost control and departmental financial goals
manage labor efficiency, food usage, and waste reduction
review production, portioning, and inventory practices and report variances
drive financial discipline while maintaining quality and service standards
supervise hiring input, scheduling, performance management, and discipline
deliver coaching, counseling, and corrective action in partnership with leadership and HR
enforce health, safety, and sanitation standards
coordinate maintenance and equipment concerns
ensure accuracy and compliance of culinary documentation
communicate operational outcomes and follow-up to leadership
manage guest experience contribution in culinary during shifts
partner with Front of House leadership to ensure service alignment and issue resolution
manage response to guest feedback and corrective actions
develop culinary and leadership skill sets through training, mentoring, and feedback
identify and support high-potential employees for promotion and succession
conduct and document performance evaluations
enforce workplace standards to maintain respectful, harassment-free environment
perform other duties as assigned