Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $65,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Meal allowance
Professional Development
Job Description
Safta restaurant, located in Denver, Colorado, is a renowned dining establishment recognized for its vibrant atmosphere and commitment to quality cuisine. Part of the Pomegranate Hospitality group, Safta specializes in Mediterranean fare that highlights the use of seasonal produce and authentic flavors. The restaurant is dedicated to providing an exceptional dining experience by combining professional service with innovative culinary creations. Embracing a team-oriented culture, Safta fosters an environment where culinary professionals can grow and excel, supported by strong leadership and a focus on quality and consistency. As a member of the Pomegranate Hospitality family, the restaurant benefits from an established network of expertise and resources designed to maintain high operational standards and continuously elevate guest satisfaction.
The Sous Chef role at Safta is a pivotal position responsible for managing the daily operations of the kitchen. With a salary of $65,000, this role demands both leadership and hands-on culinary skills to ensure the kitchen runs efficiently and that every dish meets the restaurant’s high standards. The Sous Chef works closely with the Chef de Cuisine and Pomegranate Hospitality’s Culinary Director on key aspects such as menu creation, cost control, and team management. The ideal candidate will possess a passion for food, especially for creating delicious dishes rooted in seasonal and quality ingredients, coupled with a strong ability to inspire and lead kitchen personnel.
The Sous Chef is deeply involved in employee relations, including recruiting, training, and maintaining high morale among kitchen staff. They supervise the cleanliness and organization of the kitchen environment, adhering to Health Department regulations and fostering a culture of safety and respect. This role requires delegating tasks efficiently, cultivating skills among employees, and handling corrective actions when necessary. It also emphasizes the importance of understanding cultural uniqueness in dishes and meeting specific staff and guest requests when possible.
On the culinary side, the Sous Chef orders supplies, tests and implements recipes, controls portion sizes, and ensures consistency across all food preparation. They are instrumental in community engagement through relationships with local producers and vendors. Additionally, they manage scheduling and inventory, oversee family meals during shifts, and contribute to continuing education seminars for kitchen staff.
Financial responsibility is a key component of the role, requiring the Sous Chef to create and manage food budgets while minimizing waste to maximize profitability and environmental responsibility. They monitor labor costs in tandem with business volume and rigorously cost recipes according to Pomegranate Hospitality’s standards.
The position also involves collaboration with the front of house (FOH) team to ensure guest preferences are accommodated during special events, expedite orders during service, and maintain appropriate inventory levels for food, equipment, and supplies. Overall, the Sous Chef at Safta plays a crucial role in delivering a top-tier culinary experience by balancing creativity, operational excellence, and leadership within a dynamic, team-driven setting.
The Sous Chef role at Safta is a pivotal position responsible for managing the daily operations of the kitchen. With a salary of $65,000, this role demands both leadership and hands-on culinary skills to ensure the kitchen runs efficiently and that every dish meets the restaurant’s high standards. The Sous Chef works closely with the Chef de Cuisine and Pomegranate Hospitality’s Culinary Director on key aspects such as menu creation, cost control, and team management. The ideal candidate will possess a passion for food, especially for creating delicious dishes rooted in seasonal and quality ingredients, coupled with a strong ability to inspire and lead kitchen personnel.
The Sous Chef is deeply involved in employee relations, including recruiting, training, and maintaining high morale among kitchen staff. They supervise the cleanliness and organization of the kitchen environment, adhering to Health Department regulations and fostering a culture of safety and respect. This role requires delegating tasks efficiently, cultivating skills among employees, and handling corrective actions when necessary. It also emphasizes the importance of understanding cultural uniqueness in dishes and meeting specific staff and guest requests when possible.
On the culinary side, the Sous Chef orders supplies, tests and implements recipes, controls portion sizes, and ensures consistency across all food preparation. They are instrumental in community engagement through relationships with local producers and vendors. Additionally, they manage scheduling and inventory, oversee family meals during shifts, and contribute to continuing education seminars for kitchen staff.
Financial responsibility is a key component of the role, requiring the Sous Chef to create and manage food budgets while minimizing waste to maximize profitability and environmental responsibility. They monitor labor costs in tandem with business volume and rigorously cost recipes according to Pomegranate Hospitality’s standards.
The position also involves collaboration with the front of house (FOH) team to ensure guest preferences are accommodated during special events, expedite orders during service, and maintain appropriate inventory levels for food, equipment, and supplies. Overall, the Sous Chef at Safta plays a crucial role in delivering a top-tier culinary experience by balancing creativity, operational excellence, and leadership within a dynamic, team-driven setting.
Job Requirements
- High school diploma required
- 4-6 years of kitchen experience
- restaurant management experience preferred
- ability to handle knives skillfully
- experience with wood-fired cooking
- ability to lift and carry up to 50 lbs
- ability to stand for extended periods
- moderate computer proficiency
- Spanish language skills preferred
Job Qualifications
- High school diploma
- 4-6 years of kitchen experience
- 1-2 years of restaurant management experience preferred
- excellent knife-handling skills
- proficiency in wood-fired cooking
- knowledge of diverse cooking techniques and terminology
- moderate computer skills including email and spreadsheets
- Spanish language skills preferred
Job Duties
- Manage recruitment and training of culinary staff
- cultivate positive team-driven work environment
- create and implement weekly employee schedules
- delegate tasks and evaluate employee performance
- supervise kitchen cleanliness according to Health Department standards
- train staff on cultural importance of dishes
- accommodate staff and guest requests
- order food and cleaning supplies
- develop and maintain recipes and food quality
- control portion sizes
- engage with producers and vendors
- organize family meal scheduling
- create and manage food budgets
- minimize food and labor waste
- maintain labor costs
- cost recipes accurately
- collaborate with FOH for special events
- maintain inventory and pars
- expedite orders during service
- organize kitchen continuing education seminars
- assist in employee scheduling
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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