Sous Chef

Denver, CO, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $60,000.00 - $65,000.00

Work Schedule

Standard Hours

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Health savings account

Flexible spending account

Life insurance

short-term disability

Unlimited paid time off

401(k) with employer matching

Employee assistance program

Tuition Reimbursement

Employee Referral Bonus Program

Hotel and restaurant discounts

Complementary RTD EcoPass

Job Description

Urban Farmer Steakhouse is a chef-driven seasonal steakhouse located in lower downtown Denver, known for its strong emphasis on sustainable practices, locally-sourced ingredients, and ethically raised meats. As part of a respected family of restaurants with locations in Portland, Cleveland, Philadelphia, and Denver, Urban Farmer offers a unique dining experience that blends rustic country charm with cosmopolitan elegance. The Denver location is celebrated for its 'rural chic' atmosphere, providing a modern, casual twist on the traditional white-tablecloth New York steakhouse, perfectly tailored to the local demographic. This steakhouse creates an inviting and warm environment where guests can savor thoughtfully crafted... Show More

Job Requirements

High school education or equivalent
One to two years of experience in kitchen management or related roles
Advanced knowledge of food service principles and management
Ability to lift, push, pull and carry heavy items frequently
Capability to bend knees regularly and maintain mobility walking 30-50 feet throughout the day
Endurance to stand continuously during preparation and service
Good hearing and communication skills with staff
Visual acuity to ensure product quality
Moderate reading comprehension and literacy
Physical capability to fulfill budget analysis and record keeping tasks

Job Qualifications

High school education or equivalent
One to two years of experience in a related kitchen management position
Advanced knowledge of the principles and practices within the food profession
Demonstrated ability to manage people and solve complex food and beverage management problems
Proficient communication and literacy skills to read, write and analyze budget and operational records
Ability to work effectively in a fast-paced kitchen environment

Job Duties

Manage the daily production, preparation and presentation of all food for the hotel's restaurants and room service to ensure a consistent and quality product
Manage human resources in the kitchen to attract, retain and motivate employees including interviewing, hiring, scheduling, training and coaching
Schedule and manage maintenance and sanitation of the kitchen and equipment to ensure compliance with safety and health regulations
Monitor, analyze and control labor and food costs to meet or exceed budgets while maintaining quality
Promote the Accident Prevention Program to minimize liabilities and related expenses
Assist Executive Chef in creating and implementing menu and production changes
Prepare reports, charts and schedules to support operational efficiency and budget adherence

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

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

please contact the employer.

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