Seasonal Menu & Kitchen Ops Sous Chef

Tandem Hospitality Group LLC; Westminster (CO); On-site; USD 58,000 - 63,000; Full time

Job summary

Tandem Hospitality Group LLC is seeking an experienced Sous Chef to support the Executive Chef and/or F&B Director in maintaining high food quality and achieving revenue metrics. The role focuses on creating seasonal menus with local vendors, while fostering a positive kitchen environment.

You will assist in menu development, ensure consistency, train staff, and coordinate service with both restaurant and banquet operations. A strong emphasis on sanitation and teamwork drives daily success.

Qualifications

• High School diploma and three years of culinary leadership in a hotel or upscale F&B.
• Culinary degree from a recognized institution preferred.
• ServSafe certification is required or preferred.

Responsibilities

• Participate in development and implementation of kitchen business strategies aligned with company mission.
• Participate in development of the kitchen's business strategies.
• Create a positive environment for employees aligned with culture through communication and reinforcement.
• Deliver an exceptional dining experience by ensuring food quality and consistency.
• Provide employees with tools and environment to be successful.
• Develop and implement strategies supporting employee engagement.
• Assist in creating daily specials and writing menus featuring seasonal local ingredients.
• Coordinate service with restaurant and banquet operations.
• Manage daily kitchen operations when the Executive Chef is absent, lead pre-shift meetings, oversee sanitation and equipment checks.
• Ensure proper sanitation, HACCP logs, and Time & Temp Logs.
• Maintain properly set stations and stored/rotated foods with correct temperatures.
• Taste all items for quality before service.
• Use food prep tools per manufacturer instructions.
• Close the kitchen correctly and follow closing checklists.
• Maintain an organized and sanitized workspace.
• Keep storage areas tidy and products properly stored.
• Use safe and hygienic food handling practices at all times.
• Report maintenance needs or faults and follow safety policies.
• Report accidents and unsafe conditions and foster positive working relationships.
• Support quality assurance expectations and perform other duties as needed.

Skills

Reading & writing

Measurement conversion

Recipe following

Education

High School diploma

Culinary degree preferred

ServSafe Certified

Job description

Tandem Hospitality Group LLC is seeking an experienced Sous Chef to support the Executive Chef and/or F&B Director in maintaining high food quality and achieving revenue metrics. The role focuses on creating seasonal menus with local vendors, while fostering a positive kitchen environment.

You will assist in menu development, ensure consistency, train staff, and coordinate service with both restaurant and banquet operations. A strong emphasis on sanitation and teamwork drives daily success.