Sous Chef Salary

Denver, CO, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $49,809.44 - $61,206.85

Benefits

Health Insurance

Paid Time Off

Employee Discounts

Training and development opportunities

Supportive team environment

Job Description

This role is within a vibrant and dynamic restaurant environment dedicated to delivering excellent culinary experiences to guests. The restaurant has a strong emphasis on maintaining high-quality food preparation standards, sanitation, and exceptional customer service which are fundamental to its operations and success. The establishment employs various staff members across different levels, including kitchen and dining personnel, all working cohesively to provide a memorable dining experience. This includes a commitment to training and development, ensuring that all employees are proficient in their tasks and uphold the company’s standards consistently.

The position directly responsible for managing all kitchen functions ... Show More

Job Requirements

A minimum of 4 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter
At least 6 months experience in a supervisor capacity
Must be able to communicate clearly with managers, kitchen and dining room personnel and guests
Be able to reach, bend, stoop and frequently lift up to 50 pounds
Be able to work in a standing position for long periods of time (up to 9 hours)

Job Qualifications

A minimum of 4 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter
At least 6 months experience in a supervisor capacity
Must be able to communicate clearly with managers, kitchen and dining room personnel and guests
Knowledge of food safety and sanitation practices
Ability to manage kitchen staff and operations effectively
Strong leadership and organizational skills

Job Duties

Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards
Holding staff accountable and disciplining kitchen personnel as appropriate
Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees
Fill in where needed to ensure guest service standards and efficient operations
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs
Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures
Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures
Oversee and ensure that restaurant policies are adhered to
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures
Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils
Responsible for training kitchen personnel in cleanliness and sanitation practices
Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas
Check and maintain proper food holding and refrigeration temperature control points
Provide safety training in, food borne illnesses, lifting and carrying objects and handling hazardous materials

Job Location

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