Lead Sous Chef: Seafood Kitchen Leadership & Benefits

Hirebridge; Denver (CO); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Vacation & sick days

Dining discount

401k match

Education reimbursement

Health & life insurance

Pet savings account

Job summary

Water Grill in Denver, CO seeks an experienced Sous Chef to lead kitchen operations, manage line cooks, and ensure top-quality seafood preparations. You will work closely with the Executive Chef as a key member of the management team, overseeing ordering, variance resolution, and staff development.

The role emphasizes maintaining product integrity, kitchen systems, and the financial health of the back of the house, with training in operations and menu creation.

Qualifications

• Minimum 21 years of age.
• 2 years as cook supervisor/sous/kitchen manager.
• High school graduate; formal culinary training.
• Ability to analyze and participate in financial planning.
• Strong verbal and written English communication.
• Knowledge of cooking techniques and menu items.

Responsibilities

• Perform opening/closing duties to set up the day for success.
• Create prep lists for kitchen staff.
• Support preparation of all food items for service.
• Maintain cleanliness and organization of station.
• Notify Chef of deficiencies and maintenance needs.
• Develop kitchen staff for cross-training and promotion.
• Lead rollout of new menu items and changes.
• Assist with corrective action plans for kitchen.
• Participate in interviews and hiring of kitchen crew.
• Interact with Guests during visits and special requests.
• Participate in kitchen crew meetings.

Skills

Cook supervision

English communication

Financial planning

Kitchen management

Culinary training

Age requirement

Education

High school diploma

Culinary training certificate

Job description

Water Grill in Denver, CO seeks an experienced Sous Chef to lead kitchen operations, manage line cooks, and ensure top-quality seafood preparations. You will work closely with the Executive Chef as a key member of the management team, overseeing ordering, variance resolution, and staff development.

The role emphasizes maintaining product integrity, kitchen systems, and the financial health of the back of the house, with training in operations and menu creation.