Senior Sous Chef: Culinary Operations Lead

Ginandluck; Denver (CO); On-site; USD 65,000 - 70,000; Full time

Benefits offered by this job

401(k)

Dental insurance

Employee discounts

Health insurance

Vision insurance

Job summary

Gin & Luck in Denver, CO is seeking a Sous Chef to support all culinary operations and lead back-of-house staff, including training, coaching, budgeting and menu development. You will help maintain company culture and oversee kitchen administration.

Reporting to Executive Chefs and General Managers, you will coordinate with Event Sales and Culinary Director on events, uphold sanitation and health standards, and ensure exceptional hospitality.

Qualifications

• 3+ years of proven kitchen management experience in a reputable establishment.
• Strong leadership and communication skills to manage a diverse kitchen team.
• Ability to lead and develop teams and supervise BOH systems.
• Flexible hours including early mornings, evenings, weekends, and holidays.
• High ethics, hard worker, and sense of humor.
• Culinary or Trade Certification
• 4-6 years of related experience in a high-volume establishment
• 3-4 years of supervisory experience

Responsibilities

• Oversee invoicing, cost control, budgeting and menu development.
• Manage facility maintenance and kitchen equipment with GM.
• Oversee kitchen staff scheduling, training and onboarding.
• Coordinate event planning with Event Sales and Culinary Director.
• Maintain sanitation standards in compliance with regulations.
• Lead culinary team and uphold Gin & Luck core values.
• Develop policies and SOPs with Culinary Director.

Skills

Kitchen management

Leadership

Communication

Job description

Gin & Luck in Denver, CO is seeking a Sous Chef to support all culinary operations and lead back-of-house staff, including training, coaching, budgeting and menu development. You will help maintain company culture and oversee kitchen administration.

Reporting to Executive Chefs and General Managers, you will coordinate with Event Sales and Culinary Director on events, uphold sanitation and health standards, and ensure exceptional hospitality.