Executive Sous Chef - Denver: Lead Kitchen Team

Stonebridge Hospitality Associates

Denver (CO)

In loco

USD 72.000 - 74.000

Tempo pieno

5 giorni fa

Candidati tra i primi

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Vantaggi offerti da questo lavoro

Health insurance

401(k) matching

Paid time off

Vision insurance

Dental insurance

Disability insurance

Great travel perks

Descrizione del lavoro

Stonebridge Hospitality Associates is seeking an Executive Sous Chef for the Renaissance Denver Downtown City Center in Denver, CO. The role oversees food preparation, maintains high culinary standards, and assists with kitchen management.

You will supervise kitchen staff, monitor quality, manage inventory, order supplies, and help develop menus while ensuring health and safety compliance. Evening, weekend, and holiday flexibility may be required.

Competenze

College or university program certificate, or 2-4 years of related experience and/or training, or an equivalent combination of education and experience.
Strong supervisory and leadership skills with the ability to train and manage kitchen staff.
Proficiency in interpreting and performing basic computer functions, including MS Office, Outlook, Word, and Excel.
Knowledge of food safety, sanitation, and health regulations.
Ability to estimate food costs, manage inventory, and control budgets effectively.
Excellent communication skills, with the ability to collaborate with team members and other departments.
Ability to work in a fast-paced, high-pressure environment while maintaining attention to detail.

Mansioni

Ensure food quality by checking raw and cooked products to meet culinary standards.
Monitor sanitation practices and ensure compliance with health and safety regulations.
Inspect the quantity and quality of received products and manage inventory.
Order and requisition food supplies to maintain efficient kitchen operations.
Supervise kitchen staff and coordinate food preparation and kitchen maintenance.
Inspect supplies, equipment, and work areas to ensure compliance with standards.
Oversee food presentation, including creating decorative food displays.
Instruct cooks and other kitchen staff in food preparation, garnishing, and presentation techniques.
Estimate food and ingredient costs and manage supply needs.
Collaborate with the Executive Chef and team to develop recipes and menus, considering seasonal ingredients and customer demand.
Maintain regular attendance and uphold high standards of personal appearance and grooming.