Executive Sous Chef

Redd Hospitality; Denver (CO); On-site; USD 60,000 - 80,000; Full time

Job summary

Redd Hospitality in Denver is seeking a passionate Sous Chef with a strong scratch-kitchen background and P&L experience to lead our culinary team. You will oversee kitchen operations, ensure high standards, and drive menu creativity while maintaining cost controls.

The role requires proven sous-chef experience, solid food-safety knowledge, and the ability to motivate a diverse staff. Banquet experience is a plus, with flexibility for varied shifts and events.

Qualifications

• Proven experience as a Sous Chef or similar role in food service.
• Strong knowledge of food safety practices and regulations.
• Experience in banquet service is preferred but not required.
• Excellent team management and leadership abilities.
• Proficient in inventory management and cost control.
• Creative menu planning and recipe development.

Responsibilities

• Assist in all aspects of the store.
• Supervise kitchen and floor staff for efficient workflow and safety.
• Plan menus and contribute to menu creativity.
• Manage inventory and minimize waste; place orders.
• Train and mentor staff on food handling and safety.
• Maintain clean and organized kitchen meeting health regs.
• Participate in banquet prep and service as needed.
• Monitor food quality during prep and service.

Skills

Food safety compliance

Team leadership

Menu planning

Budget / P&L awareness

Banquet service (preferred)

Inventory management

Creativity in cooking

Pressure handling

Job description

Overview
We are seeking a passionate and skilled Sous Chef to join our culinary team. The ideal candidate will have a strong background in scratch kitchens as well as experience with P&L.

Duties

• Assist in all aspects of the store
• Supervise all kitchen staff and floor staff, ensuring efficient workflow and adherence to food safety regulations.
• menu planning
• Manage inventory levels, ordering supplies as needed while minimizing waste.
• Train and mentor kitchen staff on food handling techniques, safety protocols, and culinary skills.
• Maintain cleanliness and organization of the kitchen area, ensuring compliance with health regulations.
• Participate in banquet preparation and execution as required, ensuring timely service during events.
• Monitor food quality during preparation and service to ensure consistency and excellence.

Requirements

• Proven experience as a Sous Chef or in a similar role within a food service environment.
• Strong knowledge of food safety practices and regulations.
• Experience in banquet service is preferred but not mandatory.
• Excellent team management skills with the ability to motivate and lead a diverse kitchen staff.
• Proficient in inventory management practices to ensure efficient stock control.
• Strong culinary skills with an emphasis on creativity in menu planning.
• Ability to work under pressure while maintaining attention to detail.
• Flexibility to work various shifts, including evenings, weekends, and holidays as needed.

Join our team where your culinary expertise will be valued, and your contributions will help shape an exceptional dining experience for our guests.