Executive Sous Chef - Denver | Great Benefits+Travel Perks

Stonebridge Hospitality Management; Denver (CO); Sur place; USD 72 000 - 74 000; Plein temps

Avantages offerts par ce poste

Health insurance

401(k) matching

Paid time off

Vision insurance

Dental insurance

Disability insurance

Great travel perks!

Résumé du poste

Stonebridge Hospitality Management is seeking an Executive Sous Chef in Denver, CO. The role oversees food preparation, ensures high culinary standards, and supports kitchen management alongside the Executive Chef.

Responsibilities include supervising kitchen staff, managing inventory and costs, and developing menus while complying with health and safety regulations. The position requires strong leadership and excellent communication in a fast-paced setting.

Qualifications

• College certificate or 2–4 years related experience or equivalent combination of education and experience.
• Strong supervisory and leadership skills with the ability to train and manage kitchen staff.
• Proficiency in basic computer functions including MS Office applications (Outlook, Word, Excel).
• Knowledge of food safety, sanitation, and health regulations.
• Ability to estimate food costs, manage inventory and control budgets.

Responsabilités

• Oversee food preparation and ensure culinary standards.
• Supervise kitchen staff and coordinate food preparation and kitchen maintenance.
• Monitor sanitation and ensure health and safety compliance.
• Manage inventory, orders, and cost control with the Executive Chef.
• Develop menus and recipes with seasonal considerations.

Connaissances

Leadership

Supervisory skills

Inventory management

Menu development collaboration

Excellent communication

Formation

College certificate or 2–4 years related experience

Outils

MS Office

Outlook

Word

Excel

Description du poste

Stonebridge Hospitality Management is seeking an Executive Sous Chef in Denver, CO. The role oversees food preparation, ensures high culinary standards, and supports kitchen management alongside the Executive Chef.

Responsibilities include supervising kitchen staff, managing inventory and costs, and developing menus while complying with health and safety regulations. The position requires strong leadership and excellent communication in a fast-paced setting.