Executive Sous Chef — F&B Leader & Cost Control

Highgate; Denver (CO); On-site; USD 45,000 - 65,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

401(k) Retirement Plan with employer 


Job summary

Highgate Hotels is seeking a Sous Chef to lead daily kitchen operations, manage food quality, and control costs in a dynamic hotel setting in Colorado. You will train staff, monitor sanitation, and ensure adherence to health and safety standards.

The role requires 4+ years in culinary roles (or 2+ years with culinary graduation) and strong leadership, communication, and multitasking abilities. Competitive benefits apply with a comprehensive package for full-time associates.

Qualifications

• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
• Long hours sometimes required.
• Maintain a warm and friendly demeanor at all times.
• Must be able to effectively communicate both verbally and written, with all level of employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.

Responsibilities

• Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry.
• Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.
• Respond to guest complaints in a timely manner.
• Ensure compliance with SOPs in all outlets.
• Maintain regular attendance in accordance with Highgate Hotel Standards.

Skills

F&B preparation techniques

Health department rules and regs

Liquor laws and regulations

Communication

Multitasking

Staff training

Education

Culinary degree or equivalent

Job description

Highgate Hotels is seeking a Sous Chef to lead daily kitchen operations, manage food quality, and control costs in a dynamic hotel setting in Colorado. You will train staff, monitor sanitation, and ensure adherence to health and safety standards.

The role requires 4+ years in culinary roles (or 2+ years with culinary graduation) and strong leadership, communication, and multitasking abilities. Competitive benefits apply with a comprehensive package for full-time associates.