Sous Chef

Pahara Institute at Lone Rock; Bailey (CO); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Health insurance

Health Savings Account

Flexible Spending Account

Long-term disability

401(k) plan

Paid holidays

Vacation time

Sick leave

Employee Assistance Program

Savings Spot

Staff meals

Job summary

Pahara Institute at Lone Rock is seeking a dedicated Sous Chef to assist the Chef de Cuisine in running a high-quality kitchen for retreats and events. You will manage staff, ensure top-notch dining experiences, and maintain standards across all culinary stations.

Candidates should have professional kitchen experience, strong leadership, and knowledge of cost control. This role requires weekend and holiday flexibility and a passion for serving guests in a retreat setting.

Qualifications

• Professional kitchen experience, including experience as a lead line cook or equivalent.
• Ability to run and oversee multiple stations simultaneously.
• ServSafe Manager certification preferred.
• Ability to read and comprehend Banquet Event Orders (BEO) and other event order documents.

Responsibilities

• Supervise culinary team in all services.
• Ensure high-quality food through standard recipes and portion control.
• Manage inventory and ensure proper storage and FIFO.
• Coordinate with event team on food scripts and guest expectations.
• Train staff and ensure safety and sanitation standards.

Skills

Lead line cook

Team training

Guest service

Food cost awareness

Banquet orders

Tools

ServSafe Manager certification

Job description

ABOUT US: Lone Rock Retreat is a mission-driven retreat center supporting education leaders working to ensure every child has access to an excellent education. Located just 40 minutes from downtown Denver and 30 minutes from the Foothills, right off Highway 285, our inspiring natural setting offers a space for reflection, connection, and meaningful impact.

WHAT SETS US APART

Unlike traditional hospitality environments, we are not open 365 days a year. We only host groups up to 60 people with a minimum two-night stay. Our calendar aligns with the rhythms of the education community, which often means time off during major holidays like Thanksgiving, Christmas, and New Year’s—creating a healthier work-life balance for our team.

WE TAKE CARE OF YOU!

We offer a generous and competitive benefits package designed to support your health,well-being, and future:

• 100% employer-paid medical, dental, and vision insurance for full-time team members
• Option to enroll in Health Savings Accounts (HSA) and Flexible Spending Accounts (FSA)
• Employer-paid long-term disability insurance for all full-time team members
• 401(k) plan with employer contributions
• 13 paid holidays for full-time team members
• Competitive vacation time for full-time team members
• Sick leave
• Employee Assistance Program (EAP)
• Access to “Savings Spot” for discounted pricing on a variety of products and services
• Complimentary staff meals during shifts

THE ROLE

The Sous Chef is responsible for assisting the Chef de Cuisine with overall kitchen operations, ensuring maximum guest satisfaction through planning, organizing, directing, and controlling the Kitchen operation and administration. Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food-related functions. Also assists in supervising all kitchen areas to ensure a consistent, high-quality product is produced.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Manages food, beverages, and supplies based on each event's food scripts.
• Conducts monthly inventory in coordination with the Chef de Cuisine.
• Performs monthly food safety inspections.
• Oversees receiving and storage of food orders, ensuring FIFO rotation, proper dating, and safe storage.
• Ensures sufficient food stock levels within the culinary department areas.
• Maintains par levels for floor snacks and beverages, ordering weekly in coordination with the event team.
• Ensures food is prepared according to standard recipe cards.
• Maintains portion control and minimizes waste.
• Helps ensure accurate product yields and recipe quantities.
• Ensures guests consistently receive an exceptional dining experience.
• Interacts with guests to gather feedback on food quality and service.
• Ensures food prep equipment is used safely and correctly, and is properly cleaned and maintained.
• Initiates maintenance reports and work orders as needed.
• Maintains consistent, high-quality output across all culinary areas while meeting operational deadlines.
• Manages associates fairly, builds positive personal relationships with the culinary team, and fosters a motivated, upbeat attitude among staff.
• Assists in managing staff, including breaks and time punches.
• Assists in training team members, ensuring they have the tools and resources needed.
• Works as Manager on Duty, with total campus oversight, on assigned weekends rotated with other property leadership team members
• Performs other duties as assigned

SUPERVISORY RESPONSIBILITIES

• Supervise culinary team members in the preparation and execution of all services.
• Consistent coaching and mentoring of team members in support of the Chef de Cuisine’s
• directives.

REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES

• Must have an in-depth knowledge of starches, vegetables, sauces, and proteins, as well as the
• proper cooking technique for all stated menu items.
• Professional kitchen experience, including experience as a lead line cook or equivalent
• ServSafe Manager certification preferred
• Ability to run and oversee multiple stations simultaneously
• Ability to work well within a group, delegate effectively, and train, educate, and mentor cooks
• Able to read and comprehend Banquet Event Orders (BEO) formats and other event order documents, manuals, operating instructions, and written policies.
• Able to follow instructions given in written, oral, or diagram form.
• Clear verbal communication and attentive listening with guests and staff.
• Able to perform basic math (add, subtract, multiply, divide) using whole numbers, decimals, and
• percentages across all units of measure.
• Understanding of food cost percentages, labor cost, and P&L basics.
• Ability to resolve service, customer satisfaction, and interpersonal issues; handle guest and team member complaints smoothly and effectively.
• Able to make guest-focused decisions while balancing business interests.
• A positive attitude and a team-oriented mindset.
• Ability to work flexible hours, including weekends and holidays, based on retreat schedules.
• A passion for cooking and a commitment to delivering high-quality meals.

WORK ENVIRONMENT AND PHYSICAL DEMANDS

• Ability to work at high elevations, with regular walking and exposure to outdoor terrain
• Works in an indoor kitchen with exposure to heat, moisture, and cleaning chemicals, as well as outdoor exposure to cold, snowy, high-elevation terrain when moving between areas.
• Shares small workspaces with team members, especially during busy service periods.
• Must be able to stand, walk, and remain well-paced and mobile for the duration of their shift, up to 10 hours.
• Able to perform frequent stooping, bending, reaching, and repetitive hand/arm movement.
• Must be able to lift up to 50 pounds frequently.
• Must have the visual acuity (including peripheral vision) and hearing (in loud environments) needed to work safely and attentively.
• Exposed to hazards including slipping, tripping, broken glass, hot liquids, and hot food.

Pahara Institute at Lone Rock is an Equal Opportunity Employer. This job description is not intended to be, and shall not be construed as, an exhaustive list of all duties, responsibilities, or qualifications associated with the position. Such duties, responsibilities, and qualifications are subject to change, and additional duties may be assigned at any time, with or without prior notice, at the sole discretion of Pahara Institute at Lone Rock.

All team members of Pahara Institute at Lone Rock are expected to assist any guest or team member requiring assistance and to proactively address any situation as necessary to ensure a positive experience for all individuals on the premises.