Creative Sous Chef – Elevate Kitchens, Guest Experience

externalmanagement-highgate; Denver (CO); Sur place; USD 52 000 - 76 000; Plein temps

Avantages offerts par ce poste

Medical insurance

Paid vacation

Paid sick leave

Résumé du poste

Highgate Hotels seeks a Sous Chef to lead daily kitchen operations, ensure high-quality food, and train staff in accordance with corporate standards. You will manage food production from main kitchen, bakery, and pantry, while controlling costs and maintaining guest satisfaction.

The role requires strong F&B knowledge, long hours, and the ability to collaborate with the Executive Chef to implement menus and standards across outlets.

Qualifications

• 4+ years progressive kitchen experience or 2+ years with a culinary degree
• Knowledge of F&B preparation techniques and health/liquor regulations
• Ability to work long hours and lift up to 50 lb (20 kg)
• Maintain professional appearance and nametag compliance
• Strong communication with staff and guests at all levels
• Ability to multitask and meet deadlines
• Attend required meetings and trainings and participate in MOD coverage
• Confidentiality and problem-solving skills

Responsabilités

• Oversee daily kitchen operations and food production lines
• Coordinate with F&B managers and report issues to supervisor
• Monitor food quality and presentation
• Manage labor and food cost, and ensure compliance with SOPs
• Assist in menu development with Executive Chef
• Supervisor staff performance and provide training as required
• Ensure health and safety standards and sanitation compliance
• Prepare daily production sheets and cost reports
• Validate ordering, quality, and price of food purchases

Connaissances

F&B preparation knowledge

Verbal & written communication

Listening & interpretation

Multitasking & prioritization

Customer service orientation

Problem solving

Formation

Culinary degree or training

Description du poste

Highgate Hotels seeks a Sous Chef to lead daily kitchen operations, ensure high-quality food, and train staff in accordance with corporate standards. You will manage food production from main kitchen, bakery, and pantry, while controlling costs and maintaining guest satisfaction.

The role requires strong F&B knowledge, long hours, and the ability to collaborate with the Executive Chef to implement menus and standards across outlets.