Executive Sous Chef: Seafood Kitchen Leader

Hirebridge; Denver (CO); On-site; USD 85,000 - 100,000; Full time

Benefits offered by this job

Vacation & sick leave

Dining discount

401k match

Education reimbursement

Medical insurance

Dental insurance

Vision insurance

Life insurance

Pet HSA

Job summary

Water Grill is seeking an Executive Sous Chef to lead our kitchen operations and partner with the Executive Chef as a key member of the management team. You will uphold high standards, manage ordering, troubleshoot variances, and develop line cooks, prep cooks, and dishwashers while ensuring product quality and back-of-house financial health.

You’ll join a stable, long‑standing organization with extensive training in financial acumen, quality assurance, daily operations, and leadership.

Qualifications

• 21+ years of age
• 3 years experience as a sous chef/kitchen manager
• High school graduate
• Any formal culinary training
• Ability to analyze and participate in financial planning
• Ability to communicate verbal and written English with Guests, management and co-workers
• Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items
• Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation
• Ability to lift up to 40 lbs., 10-20 is typical
• Ability to carry up to 120 feet
• Ability to reach up to 6 feet, 4 is typical
• Ability to work off counter heights of 36 - 42 inches
• Ability to move through 24 inch aisles and spaces as small as 12 inches

Responsibilities

• Complete opening and closing duties as assigned to set up the day for success
• Creating prep lists for all kitchen crew
• Support the preparation of all food items for meal period and next service
• Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas
• Alert Chef as to any deficiencies of food items and/or any maintenance needs or safety hazards
• Develop all kitchen crew for cross training and promotion
• Participate and lead roll out programs to the menu, seasonal items, and recipe changes
• Supports the corrective action plans for kitchen
• Participates in interviews and selection of new kitchen crew
• Interacts with Guests - table visits, complaints, special requests
• Participates all kitchen crew meeting

Skills

Financial planning

English communication

Culinary knowledge

Team leadership

Kitchen operations

Training & development

Quality control

Education

High school diploma

Culinary training

Job description

Water Grill is seeking an Executive Sous Chef to lead our kitchen operations and partner with the Executive Chef as a key member of the management team. You will uphold high standards, manage ordering, troubleshoot variances, and develop line cooks, prep cooks, and dishwashers while ensuring product quality and back-of-house financial health.

You’ll join a stable, long‑standing organization with extensive training in financial acumen, quality assurance, daily operations, and leadership.