Airport Executive Sous Chef: Lead Culinary Excellence

MISSION YOGURT INC; Denver (CO); On-site; USD 68,000 - 75,000; Full time

Benefits offered by this job

Medical, Vision, Life, Dental, Pet,Acc

HSA/FSA options

Paid Time Off

Free employee parking OR RTD Eco-Pass

Free meal during shifts worked

Room for professional growth

Job summary

Mission Yogurt, Inc. is seeking an Executive Sous Chef for Timberline Steaks & Grille at Denver International Airport.

The role supports the Executive Chef in leading daily back-of-house operations, ensuring food quality, consistency, and kitchen efficiency, while supervising culinary staff and upholding safety and sanitation standards. The ideal candidate has at least two years of back-of-house restaurant management experience, preferably with airport exposure, and a track record of delivering

Qualifications

• Two years of back-of-house restaurant management experience.
• Airport experience is preferred.
• Deliver superior food and beverage service and maximize customer satisfaction.
• Upholds Mission Yogurt values: Loyalty, Innovation, Service, Communication, and Flexibility.
• Adheres to safety, sanitation, and cleanliness policies.

Responsibilities

• Help design and prepare food and drink menus.
• Produce high-quality plates with presentation and taste.
• Ensure timely kitchen operations meeting quality standards.
• Fill in for the Executive Chef when necessary.
• Train and manage kitchen staff; schedule and assess performance.
• Order supplies to maintain inventory.
• Enforce sanitation and health-inspection standards.
• Maintain a positive, professional team and guest experience.

Job description

Mission Yogurt, Inc. is seeking an Executive Sous Chef for Timberline Steaks & Grille at Denver International Airport.

The role supports the Executive Chef in leading daily back-of-house operations, ensuring food quality, consistency, and kitchen efficiency, while supervising culinary staff and upholding safety and sanitation standards. The ideal candidate has at least two years of back-of-house restaurant management experience, preferably with airport exposure, and a track record of delivering