Sous Chef

Aurora, CO, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Exact $60,000.00

Work Schedule

Flexible

Weekend Shifts

Night Shifts

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Paid Time Off

401(k) matching

Wellness Support

Life insurance

Job Description

Stonebridge is a distinguished hospitality company known for its commitment to excellence in hotel management and guest services. With a strong presence in Aurora, Colorado, Stonebridge operates various hotel properties offering exceptional experiences through quality accommodations and superior culinary offerings. The company fosters an inclusive and supportive work environment that values professional growth and innovation in the hospitality industry. Stonebridge is dedicated to maintaining high standards across all facets of its operations, including culinary, to ensure guest satisfaction and operational efficiency. Employees are supported with comprehensive benefits and opportunities for advancement, reflecting Stonebridge's investment in its workforce and community.
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Job Requirements

Minimum of 3 years of culinary experience preferably in a hotel or restaurant setting
Demonstrated leadership and supervisory skills
Strong knowledge of food safety sanitation and kitchen operations
Ability to work various shifts including nights weekends and holidays
Physical ability to stand for extended periods and lift up to 50 lbs
Proficiency in inventory management and ordering
Excellent communication skills

Job Qualifications

Minimum of 3 years of experience in a similar culinary role preferably in a hotel or restaurant
Strong knowledge of food preparation techniques portion control and presentation standards
Ability to supervise and train kitchen staff ensuring compliance with food safety and sanitation regulations
Proficiency in managing kitchen inventory and ordering supplies
Excellent communication and leadership skills
Flexibility to work in a fast-paced environment and handle multiple tasks

Job Duties

Supervises and coordinates food preparation activities ensuring food quality presentation and portion control standards are met
Assists the Executive Chef in menu planning and development taking into consideration guest preferences and food costs
Monitors kitchen staff performance providing training coaching and feedback as necessary
Oversees the proper use of kitchen equipment and ensures safety procedures are followed
Manages food inventory ordering supplies and checking quality upon receipt
Ensures compliance with health and sanitation regulations maintaining a clean and organized kitchen
Prepares food items as required and ensures consistent food quality throughout all meal periods
Collaborates with the banquet and restaurant teams to ensure smooth operations for events and daily service
Follows proper food storage procedures to prevent spoilage and contamination
Conducts regular inventory checks and maintains accurate food cost records

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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