Executive Sous Chef

Denver, CO, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $85,000.00 - $100,000.00

Benefits

competitive salary

Paid Vacation and Sick Days

dining discount for you and up to 5 guests

401k with a match

Education Reimbursement

Medical insurance

Dental Insurance

Vision Insurance

Life insurance

pet healthcare savings account

Job Description

Water Grill is a celebrated seafood restaurant with over 25 years of culinary excellence in Southern California. Renowned for its exceptional quality and freshness, it has earned accolades such as being named "the best seafood in Southern California" by the internationally recognized Zagat Guide. This establishment is dedicated to providing guests with dazzling fish preparations that reflect a deep commitment to superior product standards and outstanding hospitality. Water Grill operates as a leader in the upscale dining space, attracting seafood enthusiasts who seek a fine dining experience that blends classic and innovative techniques in seafood cuisine.

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Job Requirements

Minimum of 21 years of age
3 years experience as a sous chef/kitchen manager
High school graduate
Any formal culinary training
Ability to analyze and participate in financial planning
Ability to communicate verbal and written English with Guests, management and co-workers
Ability to maintain complete knowledge of all cooking techniques required to prepare restaurant menu items
Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation
Ability to lift up to 40 lbs, 10-20 is typical
Ability to carry up to 120 feet
Ability to reach up to 6 feet, 4 is typical
Ability to work off counter heights of 36 - 42 inches
Ability to move through 24 inch aisles and spaces as small as 12 inches

Job Qualifications

Minimum of 21 years of age
3 years experience as a sous chef/kitchen manager
High school graduate
Any formal culinary training
Ability to analyze and participate in financial planning
Ability to communicate verbal and written English with Guests, management and co-workers
Ability to maintain complete knowledge of all cooking techniques required to prepare restaurant menu items
Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation
Ability to lift up to 40 lbs, 10-20 is typical
Ability to carry up to 120 feet
Ability to reach up to 6 feet, 4 is typical
Ability to work off counter heights of 36 - 42 inches
Ability to move through 24 inch aisles and spaces as small as 12 inches

Job Duties

Complete opening and closing duties as assigned to set up the day for success
Creating prep lists for all kitchen crew
Support the preparation of all food items for meal period and next service
Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas
Alert Chef as to any deficiencies of food items and/or any maintenance needs or safety hazards
Develop all kitchen crew for cross training and promotion
Participate and lead roll out programs to the menu, seasonal items, and recipe changes
Supports the corrective action plans for kitchen
Participates in interviews and selection of new kitchen crew
Interacts with Guests - table visits, complaints, special requests
Participates all kitchen crew meeting

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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