Sous Chef, Culinary

Centennial, CO, USA|Onsite

Job Overview

Employment Type

Full-time

Hourly

Compensation

Hourly

Range $25.00 - $26.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Dental Insurance

401(k)

Paid sick time

Life insurance

Paid holidays

Health Insurance

Paid Time Off

Job Description

The Canyons Castle Pines is the most anticipated new community in the Greater Denver area in decades, located just south of Denver, Colorado. Debuting in Fall 2019, this master-planned community is developed under the guidance of the respected Shea Homes Colorado team. The community boasts a combination of beautiful residential areas and premium amenities managed by BlueStar Resort & Golf (BSRG), who oversee operations such as The Exchange, the community's premier amenity center. BlueStar Resort & Golf is known for its commitment to providing guests with exceptional experiences through superior service, quality, and attention to detail.

We are currently seeking a dedicated and experienced Sous Chef to join The Canyons team as a key member of its Kitchen Management Team. This is a full-time position with a competitive pay range of $25.00 to $26.00 per hour. The Sous Chef will play a vital role in supporting the daily operations of the kitchen by assisting the Executive Sous Chef and reporting directly to the Kitchen Manager. Responsibilities include supervising kitchen staff, planning menus, managing food production schedules, and overseeing food safety and sanitation standards while maintaining the highest quality standards expected at BSRG.

The ideal candidate will be a strong leader with culinary expertise and experience managing multiple kitchen outlets, preferably in a high-volume environment such as a large hotel or upscale restaurant. This role offers a unique opportunity to work in a vibrant community setting that values teamwork, creativity, and continual improvement. The Sous Chef will be instrumental in fostering positive relations with guests, team members, and suppliers, driving operational excellence, and ensuring memorable dining experiences for all patrons.

This position requires a flexible schedule, including evening and weekend shifts, and the ability to work effectively in a dynamic, fast-paced kitchen environment. The Sous Chef will also take part in budgeting, cost control, and culinary innovation activities, aiming to keep The Canyons at the forefront of culinary trends. BlueStar Resort & Golf is committed to providing a safe, engaging, and growth-oriented workplace where team members are respected and valued. Full-time team members working 30 hours or more per week receive comprehensive benefits, including medical, dental, and life insurance, paid time off, paid holidays, and a 401(k) plan after meeting eligibility requirements.

Join us at The Canyons Castle Pines and become part of a passionate team dedicated to offering extraordinary hospitality and exceptional culinary experiences in one of Colorado's most exciting new communities.

Job Requirements

High school diploma or equivalent preferred
Minimum two years experience as a Sous Chef, Assistant Chef, or Assistant Kitchen Manager managing multiple kitchen outlets
One to two years supervisory experience preferred
American Culinary Federation certification preferred
Current Food Handlers Card
Computer literate with knowledge of Microsoft Office and Excel
Advanced food, sanitation, and cost control knowledge
Ability to read and interpret industry periodicals
Ability to understand recipe formats
Ability to write reports and correspondence
Strong oral communication skills
Ability to calculate food costs and budgets
Creativity and planning skills
Basic computational skills
Problem-solving and leadership skills
Excellent communication
High work standards
Initiative and good judgment
Ability to manage multiple details in fast-paced environment
Flexible schedule including evenings and weekends

Job Qualifications

High school diploma or equivalent preferred
Minimum of two years experience as a Sous Chef, Assistant Chef, or Assistant Kitchen Manager managing multiple kitchen outlets, preferably in large hotel or high-volume restaurant settings, or completion of a nationally ranked culinary or vocational school
One to two years supervisory experience preferred
American Culinary Federation certification of Certified Chef de Cuisine or higher preferred
Current Food Handlers Card
Computer literate with working knowledge of Microsoft Office and Excel
Advanced knowledge of food, sanitation, and cost control
Ability to read and interpret food service periodicals
Ability to understand standardized recipe formats
Ability to write routine reports and correspondence
Effective oral communication skills
Ability to calculate food costs, menu pricing, discounts, inventory, labor standards, and interpret profit and loss statements
Creativity in program development
Basic computational and budget analysis skills
Planning, problem-solving, decision-making, delegation, time management, and employee development skills
Excellent written and verbal communication skills
Consistently achieve high work standards with attention to detail
Initiative and sound judgment
Ability to work in fast-paced environment
Flexible schedule including evenings and weekends

Job Duties

Communicate the core values and mission of BlueStar Resort & Golf to support company goals
Plan menus, schedule production, create purchase orders for food, ensure all food is safe and fresh, and prepare menu items according to BSRG standards
Provide accurate and up-to-date recipes and cost sheets for all menu and banquet items
Develop positive customer relations through interactions with team members, guests, contractors, and suppliers
Create an enjoyable and productive work environment by leading by example and encouraging open communication regarding kitchen operations, safety, sanitation, and human resources
Assist the Kitchen Manager with hiring, training, and performance appraisal of the culinary team
Supervise staff aligned with BSRG values, policies, and procedures and perform team member duties when necessary
Maintain a safe, clean, and collaborative work environment to inspire commitment and quality
Represent BSRG professionally in dress and speech
Write reports, order guides, production guides, and clean-up guides
Execute budgets on a daily, monthly, and annual basis
Attend culinary exhibitions, buying shows, and educational seminars to stay current with market trends
Coordinate kitchen staff functions and complete weekly inventory and labor tracking in the absence of the Executive Sous Chef
Perform other duties as assigned