Executive Sous Chef - Lead Culinary Excellence

Highgate; Denver (CO); On-site; USD 70,000 - 110,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Paid holidays

Paid vacation

Tuition reimbursement / Educational op

Job summary

Highgate Hotels is seeking an Executive Sous Chef in Denver to lead kitchen operations, ensure high-quality food production, and maintain profitable F&B service. You will train staff, enforce standards, and manage costs while delivering exceptional guest experiences.

Responsibilities include coordinating with F&B managers, supervising daily kitchen activities, maintaining sanitation, and contributing to menu planning with the Executive Chef. Strong leadership and communication are essential.

Qualifications

• A 2-year, 3-year or 4-year culinary degree and at least 4 years of progressive experience in a hotel or a related field.
• Previous supervisor responsibility is required.
• 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.

Responsibilities

• Work with other F&B managers and keep them informed of F&B issues as they arise.
• Coordinate and monitor all phases of Loss Prevention in kitchen areas.
• Oversee all aspects of the daily operation of the kitchen and food production areas.
• Respond to guest complaints in a timely manner.
• Know and enforce all local health department sanitation laws.
• Assist in coordinating, supervising and directing the Stewarding Department.

Skills

Communication skills

Multitasking

Leadership

Guest service

Problem-solving

Education

Culinary degree (2-4 years)

Job description

Highgate Hotels is seeking an Executive Sous Chef in Denver to lead kitchen operations, ensure high-quality food production, and maintain profitable F&B service. You will train staff, enforce standards, and manage costs while delivering exceptional guest experiences.

Responsibilities include coordinating with F&B managers, supervising daily kitchen activities, maintaining sanitation, and contributing to menu planning with the Executive Chef. Strong leadership and communication are essential.