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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $65,000.00 - $75,000.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Vision Insurance
Dental Insurance
401(k)
Dining Discounts
Quarterly bonus
growth opportunities
Job Description
We are partnering with a highly regarded, family-owned restaurant concept located in downtown Colorado Springs that has earned acclaim for its authentic New Haven-style pizza, homemade cuisine, craft cocktails, and vibrant atmosphere. This establishment is known for being a high-volume, scratch kitchen operation that has built a dedicated following through the consistent delivery of house-made dishes crafted from quality ingredients, genuine hospitality, and a robust team culture. The restaurant prides itself on creating a lively and engaging dining experience where quality and authenticity are the cornerstones of its reputation.
This role is for a Sous Chef who... Show More
This role is for a Sous Chef who... Show More
Job Requirements
- 2+ years of sous chef or kitchen manager experience in a high-volume, scratch kitchen restaurant
- Strong leadership presence
- Ability to stay organized and composed under pressure
- Passion for scratch kitchens and quality-driven food
- Experience with inventory systems
- Strong understanding of food safety and sanitation standards
- Ability to work nights, weekends, and holidays as needed
Job Qualifications
- 2+ years of Sous Chef or Kitchen Manager experience in a high-volume, scratch kitchen restaurant
- Strong leadership presence
- someone who uses their voice to direct the kitchen clearly and confidently
- Ability to stay organized and composed under pressure
- Passion for scratch kitchens and quality-driven food
- Experience with inventory systems (Craftable experience is a plus)
- Strong understanding of food safety and sanitation standards
- A team builder who leads by example and holds high standards
- Ability to work nights, weekends, and holidays as needed
Job Duties
- Lead and manage all BOH shifts, ensuring smooth, efficient service
- Maintain consistency and quality across all menu items
- Oversee prep execution, pars, and line readiness for high-volume service
- Ensure proper food handling, safety, and sanitation standards at all times
- Lead, coach, and develop line cooks and prep team members
- Set the tone for urgency, communication, and professionalism in the kitchen
- Hold team members accountable while maintaining a positive, team-first culture
- Assist in hiring, training, and performance management
- Manage food cost through proper ordering, inventory, and waste control
- Execute weekly/monthly inventory and ensure accurate reporting
- Maintain proper portioning and recipe adherence
- Support labor management to hit company targets
- Assist in building effective schedules based on business levels
- Drive productivity without sacrificing quality
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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