Sous Chef

Le Colonial is a renowned fine dining restaurant located in Denver, CO, providing a sophisticated culinary experience inspired by the rich flavors and traditions of French-Vietnamese cuisine. As part of the respected Le Colonial brand, the Denver location brings a taste of history and elegance to the local dining scene. The restaurant is known for its commitment to excellence, blending authentic recipes with modern techniques to offer guests unforgettable dining moments in a refined and welcoming atmosphere. The team at Le Colonial aims to deliver impeccable service alongside dishes that honor both classic and contemporary culinary standards, making it a coveted destination for food lovers and gastronomes in the region.

The Sous Chef position at Le Colonial offers an exciting opportunity to join a distinguished kitchen team dedicated to maintaining the highest standards in food preparation and presentation. This full-time role reports directly to the Executive Chef and serves as a critical link between kitchen management and the line staff. The role is designed for a professional with strong leadership and communication skills, capable of managing and motivating a dynamic culinary team while ensuring compliance with recipe specifications, safety protocols, and quality control standards. Candidates can expect a salary ranging from $60,000 to $65,000 annually.

The Sous Chef will oversee day-to-day kitchen operations, particularly focusing on the meat station and ensuring the organization, cleanliness, and efficiency of all kitchen areas. Responsibilities include planning and directing food preparation, supervising kitchen staff, expediting meals to maintain smooth service flow, and enforcing sanitation and safety regulations. Training new employees and fostering a professional and positive work environment are also key components of the job, along with maintaining product quality through stringent quality checks and inventory management.

This role demands a hands-on approach, with the Sous Chef directly engaged at various kitchen stations for quality tasting and presentation consistency. The position requires excellent problem-solving abilities, especially under high pressure, and demands a proactive attitude toward minimizing waste and controlling labor costs. The work schedule is variable and includes both day and evening shifts, with mandatory weekend and holiday availability to align with business needs.

Applicants should have a minimum of three years experience in a high-quality restaurant environment, preferably with a background in Asian culinary arts, and must hold a Food Safety Manager Certificate. Spanish language skills are preferred but not mandatory. Candidates must be legally authorized to work in the USA. This role offers a platform to grow professionally within an established high-end restaurant while working in an inspiring and culturally rich culinary setting.