Executive Sous Chef - Lead Kitchen & Ops (50/50)

Crescent Hotels & Resorts; Denver (CO); On-site; USD 75,000 - 77,000; Full time

Job summary

Crescent Hotels & Resorts in Denver seeks a Sous Chef to manage the kitchen and staff, ensuring high-quality menu items and proper food handling, with a balanced 50/50 split between hands-on culinary production and administrative duties.

The role includes scheduling, labor management, recipe and menu costing, ordering, inventory, and HACCP/compliance, while driving guest satisfaction and maintaining cost controls.

Qualifications

• Must have HACCP training.
• Must be able to communicate in English.
• Self-starter and team player.
• Ability to supervise and train staff.

Responsibilities

• Lead kitchen operations and supervise staff to ensure quality and safety.
• Develop daily specials and coordinate with Executive Chef on menus.
• Monitor inventory, purchasing, and food cost to maintain budgets.
• Coordinate with catering for events and guest satisfaction.
• Train new hires and ensure compliance with policies and procedures.

Skills

HACCP training

English communication

Team player

Supervisory skills

Job description

Crescent Hotels & Resorts in Denver seeks a Sous Chef to manage the kitchen and staff, ensuring high-quality menu items and proper food handling, with a balanced 50/50 split between hands-on culinary production and administrative duties.

The role includes scheduling, labor management, recipe and menu costing, ordering, inventory, and HACCP/compliance, while driving guest satisfaction and maintaining cost controls.