Executive Sous Chef

Serendipity Catering; Denver (CO); On-site; USD 65,000 - 68,000; Full time

Benefits offered by this job

Medical, Vision, and Dental insurance

401K with employer matching

PTO and Sick Time

Employer provided lunch

Earned wages-on-demand benefit

Job summary

A busy catering company in Denver is seeking a full-time Executive Sous Chef to share responsibility for all culinary activities in the kitchen. This position involves managing kitchen operations, supervising food production, and maintaining cleanliness standards. The ideal candidate should have at least 5 years of culinary experience, preferably in events and catering. The role includes working varied schedules including weekends. Competitive salary offered between $65,000 and $68,000 per year.

Qualifications

• 5+ years of culinary experience with focus on managing kitchen staff.
• Experience in events or catering preferred.
• Proficient in maintaining cleanliness and sanitation standards.

Responsibilities

• Manage culinary activities and kitchen operations.
• Supervise food production execution and timing.
• Ensure cleanliness and proper sanitization of the kitchen.

Skills

Kitchen staff management

Culinary skills

Sanitation management

Event coordination

Communication

Education

5+ years of relevant experience

Job description

We are a busy Catering Company in the Denver Metro Area looking for afull-time Executive Sous Chef.

Responsibilities: The Executive Sous Chef shares responsibility for all culinary activities for the kitchen with the Culinary Director and Chef de Cuisine. This position will help manage all activity in the kitchen.

Duties include:

• Distributes food preparation lists to juniors and their departments of the kitchen.
• Keeps control of the timely execution of food production and having food ready in time for delivery as well as supervising fire times to reflect each event’s needs.
• Manages sanitation and cleanliness of the kitchen area ensuring cleaning schedules/sheets are being completed.
• Covers any responsibilities of the Chef de Cuisine in their absence.
• Staying updated and in clear communication with sales, catering captains, and delivery drivers regarding any changes to events.
• Responding quickly to emails, updating prep sheets, and communicating to all areas of kitchen noting any production of changes.
• Tastes food that is prepared regularly.
• Adjusts seasoning and presentation aesthetics to reflect the highest quality possible.
• Adjusts master recipes as needed, coordinating with the Culinary Director.
• Responsible for assisting in overall professionalism and ethical conduct in the kitchen and interactions with clients and internal staff.
• Handles and document any behavioral discrepancies with juniors and reports them to HR immediately.

Salary: $65,000 to $68,000 per year (salaried position, overtime exempt)

Experience:At least 5 years of relevant experience, including managing kitchen staff. Events/Catering experience is highly preferred.

Schedule: Monday-Sunday, Day or Night (varies based on need). Must be available to work on weekends as needed.

Transportation:Reliable transportation to get to the main kitchen located in Lakewood, Colorado

• Medical, Vision, Pet, and Dental insurance
• 401K with an employer matching contribution
• PTO and Sick Time
• Employer provided lunch
• ZayZoon - Earned wages-on-demand benefit which allows employees to access earned wages when needed most