Sous Chef

Hirebridge; Denver (CO); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Vacation & sick days

Dining discount

401k match

Education reimbursement

Health & life insurance

Pet savings account

Job summary

Water Grill in Denver, CO seeks an experienced Sous Chef to lead kitchen operations, manage line cooks, and ensure top-quality seafood preparations. You will work closely with the Executive Chef as a key member of the management team, overseeing ordering, variance resolution, and staff development.

The role emphasizes maintaining product integrity, kitchen systems, and the financial health of the back of the house, with training in operations and menu creation.

Qualifications

• Minimum 21 years of age.
• 2 years as cook supervisor/sous/kitchen manager.
• High school graduate; formal culinary training.
• Ability to analyze and participate in financial planning.
• Strong verbal and written English communication.
• Knowledge of cooking techniques and menu items.

Responsibilities

• Perform opening/closing duties to set up the day for success.
• Create prep lists for kitchen staff.
• Support preparation of all food items for service.
• Maintain cleanliness and organization of station.
• Notify Chef of deficiencies and maintenance needs.
• Develop kitchen staff for cross-training and promotion.
• Lead rollout of new menu items and changes.
• Assist with corrective action plans for kitchen.
• Participate in interviews and hiring of kitchen crew.
• Interact with Guests during visits and special requests.
• Participate in kitchen crew meetings.

Skills

Cook supervision

English communication

Financial planning

Kitchen management

Culinary training

Age requirement

Education

High school diploma

Culinary training certificate

Job description

For over 25 years,Water Grillhas sated the palates of seafood lovers in Southern California.Hailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness.

Here’s What We'll Bring To The Table for Sous Chef:

• Competitive Salary:$70,304 - $80,000 based on experience + realized bonus
• Paid Vacation and Sick Days
• Dining Discount for you and up to 5 guests
• 401k with a Match
• Education Reimbursement
• Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account

OurSous Chefsare held at a high standard with clear expectations to be the leader of the restaurant, the ambassadors of our product and the executor of our hospitality. As the Sous Chef, you will be partnered with the Executive Chef and serve as an integral member of our management team. You will be the expert on kitchen operations from ordering, to troubleshooting variances, to developing the line cooks, prep cooks, and dishwashers. You will be responsible for maintaining our high quality product, the integrity of our kitchen systems, and the financial well-being of the back of the house.

Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 35 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts.

Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful Sous Chef with us is “standards-driven” and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues.

Essential Responsibilities:

• Complete opening and closing duties as assigned to set up the day for success.
• Creating prep lists for all kitchen crew.
• Support the preparation of all food items for meal period and next service.
• Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
• Alert Chef as to any deficiencies of food items and/or any maintenance needs or safety hazards.
• Develop all kitchen crew for cross training and promotion.
• Participate and lead roll out programs to the menu, seasonal items, and recipe changes.
• Supports the corrective action plans for kitchen.
• Participates in interviews and selection of new kitchen crew.
• Interacts with Guests - table visits, complaints, special requests.
• Participates all kitchen crew meeting.

Essential Skills/Experience:

• Minimum of 21 years of age.
• 2 year experience as a cook supervisor/sous/kitchen manager.
• High school graduate.
• Any formal culinary training.
• Ability to analyze and participate in financial planning.
• Ability to communicate verbal and written English with Guests, management and co-workers.
• Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items.
• Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation.
• Ability to lift up to 40 lbs., 10-20 is typical
• Ability to carry up to 120 feet
• Ability to reach up to 6 feet, 4 is typical
• Ability to work off counter heights of 36 - 42 inches
• Ability to move through 24 inch aisles and spaces as small as 12 inches

Application Deadline:

• All applications to be received within 3 weeks ( insert date) of the job posting being opened, ( specific date will be added when job posting is opened)