Executive Sous Chef - Corinne

White Lodging Services, Inc.; Denver (CO); On-site; USD 66,000 - 77,000; Full time

Job summary

White Lodging Services, Inc. is seeking a direct support Chef to oversee culinary functions within an outlet when the Restaurant Executive Chef isn’t on site. You’ll lead daily food prep, supervise kitchen staff, and ensure quality, freshness, and compliance with health and safety standards.

The role involves menu development support, training, financial oversight, and collaboration with sales and marketing teams to promote F&B programs. 35% cerebral work and 65% physical activity expected.

Qualifications

• Analytical thinking and leadership responsibilities in culinary operations.

Responsibilities

• Direct kitchen staff and culinary operations on behalf of the Restaurant Executive Chef.

Skills

Analytical Skills

Leading Edge

Creativity

Adaptability

Customer focus

Coaching

Energy

Selecting A Players

Team Building

Education

Associates of Culinary Arts

Business Administration

Tools

Excel

Word

Outlook

TM1

Job description

Description

Summary:
The immediate direct support Chef in charge of Culinary functions within an outlet when the Restaurant Executive Chef isn't on property.

Responsibilities

• The Chef is directly responsible for all aspects of daily food preparation, supporting the Chef and the set directions in all areas of F&B. They direct kitchen staff and all food related concerns or topics on behalf of the Restaurant Executive Chef.
• Support the Chef in Developing and representing all Food, Beverage, and Service of the Department, creating the culture with continuous learning and training with emphasis on high quality, fresh ingredients utilizing seasonal techniques and preparations appropriate for each outlet or event, balancing Quality and Profit.
• Interview, hire, as directed & train and manage all culinary staff on a daily basis
• Have knowledge of all current local health department, Corporate HACCP and Food Safety SOP's, & Federal Guidelines, ensure the operation is in continuous compliance
• Help Organize, Oversee and Manage all Food prep operations in Daily Operations
• Help Create all menus, recipes, use records,
• Help organize and execute menu implementation list and timelines
• Ensure continuous success of the kitchen brigade and stations assignments following the WLW SOP's and directives, utilizing all daily forms and functions of WLW
• Support the Chef, Sales Dept., E.M., and outlet FOH in the Food and Beverage marketing and sales programs
• Execute all accounting procedures required not limited to and including F&B check book, Food checkbook, invoice processing, payroll, monthly inventories and P&L critiques in conjunction with, or as assigned
• Check freshness of foods and ingredients, ensure all recipes and portion use records are followed
• Monitor all Food related expenses and ensure budgeted levels are achieved
• Monitor all guest corporate feedback scores and conspire for positive influence on rankings
• Foster a climate of cooperation and respect between coworkers
• Mentor all associates for career development and advancement

Other information

COMPETENCIES

• Analytical Skills
• Leading Edge
• Creativity
• Adaptability
• Customer focus
• Coaching
• Energy
• Selecting A Players
• Team Building

SKILLS

• Basic Computer Skills featuring Excel, WORD, Outlook, TM1,Etc
• All Cooking and preparation equipment knowledge
• All stewarding cleaning and maintenance equipment
• Basic Human Resources Skills and Knowledges
• Basic Sales Skills, and Technique Knowledges

EDUCATION/EXPERIENCE

• Associates of Culinary Arts or Business Administrative

WORKING CONDITIONS

• 35% Cerebral and 65% Physical

Compensation starts at $65,779 to $76,899. Accepting applications for up to 7 days from the date the job was posted.