Executive Sous Chef: Lead Banquets and Menu Innovation

CoralTree Hospitality Group; Golden (CO); On-site; USD 60,000 - 70,000; Full time

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

401(k) match

Paid time off

Free room nights

Job summary

CoralTree Hospitality Group in Golden, CO is seeking an Executive Sous Chef to oversee culinary staff and ensure quality for all outlets and banquets, aligning with safety and Eddy standards. The role emphasizes menu development, staff supervision, budget awareness, and strong leadership to maintain exceptional guest experiences.

A minimum of 3+ years in a supervisory culinary position is required, with flexibility for weekends and holidays.

Qualifications

• Excellent communication and listening skills.
• Ability to work under pressure.
• Excellent organizational and prioritization skills, attention to detail, and problem-solving skills.
• Must be mature, pleasant, courteous, cooperative and an enthusiastic team player who displays good human relations’ skills.
• Must be flexible in working hours, including weekends, evenings and holidays.

Responsibilities

• Oversee culinary staff to ensure proper food planning, preparation, production and control.
• Assist leaders to hire, train, supervise, schedule, and supervise chefs, cooks and staff.
• Promote food products and direct staff activities; analyze client feedback and implement improvements.
• Create and implement new menus and items for outlets and banquets within client budgets.
• Audit storeroom items and enforce health and safety standards.

Skills

Communication

Under pressure

Organizational skills

Team player

Flexible hours

Job description

CoralTree Hospitality Group in Golden, CO is seeking an Executive Sous Chef to oversee culinary staff and ensure quality for all outlets and banquets, aligning with safety and Eddy standards. The role emphasizes menu development, staff supervision, budget awareness, and strong leadership to maintain exceptional guest experiences.

A minimum of 3+ years in a supervisory culinary position is required, with flexibility for weekends and holidays.