Dynamic Sous Chef - Lead Kitchen & Ops (50/50)

The Crescent Hotels Group; Denver (CO); On-site; USD 52,000 - 76,000; Full time

Job summary

The Crescent Hotels Group is seeking a Sous Chef to lead kitchen operations, manage staff, and oversee quality and cost controls. The role balances hands-on cooking with administrative duties, including scheduling, costing, ordering, and inventory.

Collaboration with the Executive team is essential to uphold standards and guest satisfaction. Responsibilities include menu development, staff training, and ensuring compliance with safety and health regulations while maintaining high culinary

Qualifications

• Must have HACCP training and comply with OSHA regulations for F&B department positions.
• Must be able to communicate in English.
• Self-starting personality with an even disposition.
• Team player who will pitch-in with colleagues.

Responsibilities

• Maintain knowledge of and ensure compliance with all hotel policies and procedures.
• Establish daily priorities and assign production and preparation tasks for staff to execute.
• Create daily menu specials and receive feedback from Executive Chef.
• Review banquet event orders and note changes.
• Communicate directions clearly to staff in writing and verbally.
• Take physical inventory of specified food items for daily inventory.
• Requisition day’s supplies and ensure proper receipt and storage.

Skills

English communication

Team player

Leadership

HACCP training

Job description

The Crescent Hotels Group is seeking a Sous Chef to lead kitchen operations, manage staff, and oversee quality and cost controls. The role balances hands-on cooking with administrative duties, including scheduling, costing, ordering, and inventory.

Collaboration with the Executive team is essential to uphold standards and guest satisfaction. Responsibilities include menu development, staff training, and ensuring compliance with safety and health regulations while maintaining high culinary