Sous Chef

Trifecta Sports Bar; Castle Rock (CO); Hybrid; USD 55,000 - 70,000; Full time

Benefits offered by this job

Health insurance after 90 days

Paid training

Advancement opportunities

Job summary

Trifecta Sports Bar in Castle Rock, CO seeks a Sous Chef to join the culinary leadership team. Second-in-command to the Head Chef, you will oversee line cooks, service flow, and food quality during busy periods.

You will train staff, manage prep lists, ensure safety and sanitation, and help with menu development. This full-time role requires evenings, weekends, and holidays with wage range $22–$28 hourly and health benefits after 90 days.

Qualifications

• Minimum 3 years of professional culinary experience.
• At least 1 year of supervisory experience in a restaurant kitchen.
• Strong knowledge of various cooking techniques and cuisines.
• Experience working in a high-volume kitchen environment.
• Must be at least 18 years of age.

Responsibilities

• Execute high-quality food preparation and production across all menu items.
• Train new kitchen employees on recipes, procedures, and safety.
• Delegate tasks and manage prep lists for efficient operations.
• Lead kitchen operations in the Head Chef's absence.
• Ensure all dishes meet recipe specifications and quality standards.
• Monitor food safety practices and sanitation requirements.
• Assist with inventory counts and cost control.

Skills

Culinary experience

Supervisory experience

High-volume kitchen

Allergen awareness

Job description

The Sous Chef serves as the second-in-command of Trifecta's culinary team, providing leadership and hands-on support throughout food service operations. This role assists the Head Chef in maintaining food quality, managing kitchen staff, and ensuring efficient operations during high-volume service. The Sous Chef steps into the Head Chef role when needed and is a key driver of consistency, training, and kitchen culture.

Key Responsibilities

• Execute high-quality food preparation and production across all menu items
• Monitor food quality and presentation on every plate leaving the kitchen
• Maintain proper food handling, storage, and rotation procedures
• Ensure all stations are properly stocked and prepped for service
• Troubleshoot equipment issues and coordinate repairs as needed
• Step into any station as needed to maintain service flow

Staff Supervision

• Supervise line cooks, prep cooks, and dishwashers during shifts
• Train new kitchen employees on recipes, procedures, and safety
• Delegate tasks and manage prep lists for efficient operations
• Provide coaching and feedback to develop team members
• Assist with scheduling and manage shift coverage
• Lead kitchen operations in the Head Chef's absence

Quality & Consistency

• Ensure all dishes meet recipe specifications and quality standards
• Conduct line checks and taste tests before and during service
• Monitor portion sizes and plate presentation
• Maintain consistency across all menu items regardless of volume
• Communicate menu changes and specials to the team
• Assist with menu development and recipe testing

Food Safety & Sanitation

• Enforce compliance with all food safety and sanitation standards
• Conduct temperature checks and maintain proper documentation
• Ensure proper cleaning procedures are followed for all equipment
• Train staff on allergen awareness and handling procedures
• Maintain a clean, organized, and safe work environment
• Prepare for and participate in health inspections

Inventory & Cost Control

• Assist with inventory counts and product ordering
• Monitor waste and implement reduction strategies
• Ensure proper receiving and storage of deliveries
• Maintain vendor relationships and coordinate delivery schedules
• Support food cost goals through portion control and waste management
• Full-time position requiring 40-50 hours per week
• Must be available evenings, weekends, and holidays
• Schedule will complement Head Chef's schedule for coverage
• Expected to work major sporting events and high-volume days

Equal Opportunity Employer

Trifecta Sports Bar & Grill is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Requirements

• Minimum 3 years of professional culinary experience
• At least 1 year of supervisory experience in a restaurant kitchen
• Strong knowledge of various cooking techniques and cuisines
• Understanding of food safety practices and sanitation requirements
• Experience working in a high-volume kitchen environment
• Ability to work under pressure and maintain composure during rush
• Must be at least 18 years of age
• Hourly rate: $22 - $28 per hour, based on experience
• Estimated annual: $55,000 - $70,000 (including overtime)
• Health insurance eligibility after 90 days
• Opportunity for advancement to Head Chef
• Paid training and development opportunities

Physical Requirements

• Ability to stand for extended periods (8-10 hours)
• Ability to lift and carry up to 50 pounds
• Ability to work in hot kitchen conditions
• Manual dexterity for knife work, plating, and equipment operation
• Ability to bend, stoop, and reach throughout shift
• Good vision and hearing for kitchen safety