Lead Sous Chef: Creative Menus, Training, Great Benefits

Children's Hospital Colorado; Aurora (CO); On-site; USD 33,000 - 50,000; Full time

Benefits offered by this job

Annual bonus

Education benefit

Insurance

Paid time off

Wellness program

403b match

Job summary

Children's Hospital Colorado in Aurora, CO seeks a dedicated kitchen leader to oversee daily food production, sanitation, purchasing, receiving, and inventory control. You will plan and supervise preparation, ensuring high quality, safety standards, and excellent service in a fast-paced hospital setting.

The role includes mentoring staff, coordinating with leadership, and ensuring compliance with regulatory requirements while balancing cost control and menu execution.

Qualifications

• High School diploma or GED required or equivalent experience.
• At least 1 year of related kitchen or culinary experience.
• Understanding of HACCP and health/safety standards.

Responsibilities

• Follow complex recipes for preparing, seasoning, cooking, tasting, carving, serving soups, meats, and vegetables.
• Ensure proper storage and adherence to safety requirements.
• Ensure staff uniformity and hygiene; clean and sanitize stations.
• Assist with pricing of special menu items and menu planning.
• Provide guidance on culinary trends for department growth.
• Independently perform advanced cooking duties under minimal supervision.
• Train new and existing kitchen staff on prep and plating per menu.
• Structure daily operations and supervise staff; liaise with leadership.
• Maintain stock rotation and ensure proper labeling/dating of items.
• Follow HACCP guidelines to guarantee quality and safety.

Skills

Kitchen supervision

Food preparation

HACCP compliance

Inventory control

Staff training

Menu execution

Education

High School diploma or GED

One year related experience

Three years relevant work experience in lieu

Job description

Children's Hospital Colorado in Aurora, CO seeks a dedicated kitchen leader to oversee daily food production, sanitation, purchasing, receiving, and inventory control. You will plan and supervise preparation, ensuring high quality, safety standards, and excellent service in a fast-paced hospital setting.

The role includes mentoring staff, coordinating with leadership, and ensuring compliance with regulatory requirements while balancing cost control and menu execution.