Senior Sous Chef: Culinary Ops & Team Leader

Gin & Luck; 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 seeks a Sous Chef to support culinary operations, lead back-of-house staff, train teams, manage costs and uphold our culture.

The Sous Chef reports to Executive Chefs and General Managers, collaborating on event coordination, menu development and daily kitchen management.

This role demands strong leadership, high standards of sanitation, adaptability for early mornings and evenings, and a commitment to our Core Values.

Qualifications

• 3+ years of proven kitchen management experience in a reputable establishment.
• Excellent leadership, EQ and discretion.
• Ability to lead and develop teams.
• Skilled in managing BOH systems.
• Exceptional culinary skills and knowledge of food safety.
• Strong communication to manage a diverse kitchen team.
• Excellent organizational and multitasking abilities.
• Flexible hours including early mornings, evenings, weekends and holidays.
• Self-motivated and a team player with high ethics.

Responsibilities

• Oversee culinary administration duties including invoicing, cost control, labor control, budgeting, menu development, and strategic planning of the department.
• Manage facility and equipment maintenance or improvement in coordination with the General Manager.
• Oversee kitchen staff programming; service standards, scheduling, training, onboarding/offboarding.
• Work with Event Sales, Event Manager and Culinary Director to oversee all event coordination.

Skills

Kitchen management

Team leadership

Culinary skills

Communication

Organizational skills

Multitasking

Flexibility

Patience

Self-motivated

Humor

Education

Culinary certification

Job description

Gin & Luck in Denver, CO seeks a Sous Chef to support culinary operations, lead back-of-house staff, train teams, manage costs and uphold our culture.

The Sous Chef reports to Executive Chefs and General Managers, collaborating on event coordination, menu development and daily kitchen management.

This role demands strong leadership, high standards of sanitation, adaptability for early mornings and evenings, and a commitment to our Core Values.