Executive Sous Chef — Lead Kitchen & Seasonal Menus

Stonebridge Companies; Denver (CO); On-site; USD 72,000 - 74,000; Full time

Benefits offered by this job

Health insurance

401(k) matching

Paid time off

Vision insurance

Dental insurance

Disability insurance

Great travel perks

Job summary

Stonebridge Companies is seeking an Executive Sous Chef for Renaissance Denver Downtown City Center in Denver, CO. This role oversees food preparation, maintains high culinary standards, and collaborates with the Executive Chef on inventory, ordering, and menu development.

The position requires college program certificate or 2–4 years related experience, strong leadership, budgeting, and food safety knowledge. Evening and weekend work may be required with comprehensive benefits provided.

Qualifications

• College or university program certificate, or 2-4 years related experience.
• Strong supervisory and leadership skills to train and manage kitchen staff.
• Proficiency with MS Office, Outlook, Word, and Excel.
• Knowledge of food safety, sanitation, and health regulations.
• Ability to estimate food costs and manage inventory.

Responsibilities

• Ensure food quality by checking raw and cooked products to meet culinary standards.
• Monitor sanitation practices and health regulations compliance.
• Inspect received products and manage inventory.
• Order and requisition food supplies to maintain efficient kitchen operations.
• Supervise kitchen staff and coordinate food preparation and kitchen maintenance.
• Collaborate with the Executive Chef to develop recipes and menus.

Skills

Strong supervisory leadership

MS Office proficiency

Food safety knowledge

Budget and inventory management

Excellent communication

Ability to work in fast-paced env

Education

Certificate or 2–4 years related experience

Job description

Stonebridge Companies is seeking an Executive Sous Chef for Renaissance Denver Downtown City Center in Denver, CO. This role oversees food preparation, maintains high culinary standards, and collaborates with the Executive Chef on inventory, ordering, and menu development.

The position requires college program certificate or 2–4 years related experience, strong leadership, budgeting, and food safety knowledge. Evening and weekend work may be required with comprehensive benefits provided.