Executive Sous Chef - Lead Culinary & Menu Innovation

White Lodging; Denver (CO); On-site; USD 66,000 - 77,000; Full time

Job summary

White Lodging is seeking an immediate direct support Chef to assist in Culinary functions when the Restaurant Executive Chef isn’t on property. You’ll develop and represent all Food, Beverage, and Service, while mentoring culinary staff and ensuring HACCP compliance.

Responsibilities include menu creation, food preparation oversight, and supporting F&B marketing. The role blends hands-on cooking with operational leadership and financial duties.

Qualifications

• Associates of Culinary Arts or Business Administrative required.
• Experience in culinary operations and menu development is preferred.
• Knowledge of health, safety, HACCP and food safety guidelines.

Responsibilities

• Support the Chef in developing and representing all Food, Beverage, and Service.
• Interview, hire, train and manage culinary staff daily.
• Ensure compliance with health, HACCP and Federal guidelines.
• Organize and manage food prep operations in daily operations.
• Create menus, recipes, and use records; manage menu implementation.
• Support marketing and sales programs; assist with financial aspects (P&L, payroll, inventories).
• Monitor food freshness, portion control, and budgeted expenses.

Skills

Analytical Skills

Leading Edge

Creativity

Adaptability

Customer focus

Coaching

Energy

Selecting A Players

Team Building

Basic Computer Skills

Cooking & prep knowledge

Stewarding & maintenance equipment

Human Resources basics

Sales skills

Excel

Word

Outlook

TM1

Education

Associates of Culinary Arts or Business Administrative

Tools

Excel

WORD

Outlook

TM1

Job description

White Lodging is seeking an immediate direct support Chef to assist in Culinary functions when the Restaurant Executive Chef isn’t on property. You’ll develop and represent all Food, Beverage, and Service, while mentoring culinary staff and ensuring HACCP compliance.

Responsibilities include menu creation, food preparation oversight, and supporting F&B marketing. The role blends hands-on cooking with operational leadership and financial duties.