PM Sous Chef - Lead Kitchen & Service, Daily Pay

Schulte Hospitality Group; Boulder (CO); Vor Ort; USD 60.000 - 70.000; Vollzeit

Benefits dieser Stelle

Daily Pay

Telemedicine & virtual mental health

Health Insurance options

401k Plan + Company Match

Paid Parental Leave

Paid Time Off

Holiday Pay

Pet Insurance

Employee Assistance Program

Discounts on events and more

Zusammenfassung

Schulte Hospitality Group is seeking a PM Sous Chef to manage day-to-day kitchen duties, run the line during service, and ensure closing procedures meet The Hotel Boulderado standards. The role supports a dynamic, service-oriented team in a fast-paced hotel environment.

Education and experience are valued, with a Bachelor’s degree preferred and a minimum of two years in culinary leadership. Competitive benefits and growth opportunities are provided.

Qualifikationen

• Bachelor's degree preferred in culinary arts or related field.
• Minimum of two years in a culinary leadership role.
• Food safety certification preferred.

Aufgaben

• Manage day-to-day kitchen duties and run the line during service.
• Oversee food preparation and maintain quality standards.
• Ensure closing procedures meet hotel standards.
• Monitor stock, order food and cleaning supplies, control costs.
• Supervise and coach kitchen staff; ensure guest satisfaction.
• Act as manager on duty when required.
• Maintain cleanliness and sanitation in kitchen and prep areas.
• Coordinate with vendors and ensure timely deliveries.
• Support menu planning and execution based on guest needs.
• Collaborate with front-of-house for a seamless service.

Ausbildung

Bachelor's degree preferred

Minimum of two (2) years of experience in a culinary leadership role

Food safety certification preferred

Jobbeschreibung

Schulte Hospitality Group is seeking a PM Sous Chef to manage day-to-day kitchen duties, run the line during service, and ensure closing procedures meet The Hotel Boulderado standards. The role supports a dynamic, service-oriented team in a fast-paced hotel environment.

Education and experience are valued, with a Bachelor’s degree preferred and a minimum of two years in culinary leadership. Competitive benefits and growth opportunities are provided.