Sous Chef

Noble Steakhouse LLC; Denver (CO); On-site; USD 70,000 - 82,000; Full time

Benefits offered by this job

Discount at Noble locations

Health insurance

Dental insurance

Vision insurance

Paid sick leave

FAMLI/FMLA

Retirement benefits

Total Advantage Package

Job summary

Noble Steakhouse in Denver seeks a hands-on Sous Chef to lead shifts, supervise stations, and ensure quality, sanitation, and consistent execution.

You will coach cooks, coordinate with the chef team, and uphold recipes, yields, and service procedures. This role requires at least three years in upscale dining, with leadership experience across multiple stations.

Join a team dedicated to culinary excellence, luxury hospitality, and a respectful kitchen culture.

Qualifications

• Culinary degree or equivalent professional experience preferred.
• Current food-protection manager certification or ability to obtain it within the required timeframe.
• Minimum three years of progressive kitchen experience with lead-line or supervisory responsibility.
• Experience leading service and multiple stations required.

Responsibilities

• Lead assigned prep and service shifts, station setup, line checks, service execution, closing, and shift handoffs.
• Coach employees and elevate attendance, conduct, safety, or performance concerns appropriately.
• Inspect product quality, freshness, labeling, storage, mise en place, seasoning, temperature, plating, and portion control.
• Coordinate ticket flow and communication with the chef team, expeditor, food runners, and FOH leadership.
• Follow standardized recipes, yields, prep lists, production pars, station diagrams, and service procedures.
• Monitor labor deployment, breaks, productivity, and timekeeping during assigned shifts.
• Train and cross-train line cooks, prep cooks, and stewards on technique, safety, organization, and Noble standards.
• Enforce sanitation, allergen, temperature, cooling, labeling, storage, chemical, and equipment-safety requirements.

Skills

Culinary technique

Sanitation

Production planning

Leadership

Communication

Attention to detail

Education

Culinary degree or equivalent

Food-protection manager certification

Job description

Description

WHY NOBLE

Noble is a modern Colorado steakhouse that reimagines classic fine dining through luxury hospitality, exceptional ingredients, and a vibrant, celebratory atmosphere. Our culinary team is responsible for translating that vision into disciplined execution: exceptional products, precise technique, consistent presentation, strong financial stewardship, and a kitchen culture built on respect, accountability, and continuous improvement.

JOB OVERVIEW

The Sous Chef is a hands-on culinary leader responsible for supervising assigned shifts, stations, and production areas. The Sous Chef protects quality, organization, sanitation, labor deployment, and service execution while coaching cooks and support employees. This position is expected to lead from the line, communicate clearly, and ensure established recipes and operating standards are followed consistently.

ESSENTIAL RESPONSIBILITIES

• Lead assigned prep and service shifts, station setup, line checks, service execution, closing, and shift handoffs.
• Assign work, verify completion, coach employees, and elevate attendance, conduct, safety, or performance concerns appropriately.
• Inspect product quality, freshness, labeling, storage, mise en place, seasoning, temperature, plating, and portion control.
• Work any kitchen station competently and provide direct assistance during high-volume periods.
• Coordinate ticket flow and communication with the chef team, expeditor, food runners, and FOH leadership.
• Follow standardized recipes, yields, prep lists, production pars, station diagrams, and service procedures.
• Support ordering, receiving, inventory counts, transfers, waste logs, and product rotation as assigned.
• Monitor labor deployment, breaks, productivity, and timekeeping during assigned shifts.
• Train and cross-train line cooks, prep cooks, and stewards on technique, safety, organization, and Noble standards.
• Enforce sanitation, allergen, temperature, cooling, labeling, storage, chemical, and equipment-safety requirements.
• Communicate shortages, quality issues, equipment failures, injuries, and guest-related concerns immediately.
• Assist with menu testing, tastings, events, VIP service, and culinary projects.
• Maintain a respectful, professional kitchen environment and model urgency without hostility.
• Perform other duties as assigned based on business needs.

NOBLE SOUS CHEF STANDARDS

STANDARD EXPECTED BEHAVIOR

Readiness Complete line checks and resolve shortages before service.

Execution Protect recipe, seasoning, temperature, presentation, portion, and timing standards.

Leadership Give clear direction, coach in the moment, and follow through respectfully.

Organization Maintain clean stations, accurate labeling, pars, and disciplined shift handoffs.

Safety Enforce food safety, allergen controls, equipment safety, and injury reporting.

Teamwork Support the full kitchen and communicate early when help is needed.

Requirements

QUALIFICATIONS

Education / Certifications

• Culinary degree or equivalent professional experience preferred.
• Current food-protection manager certification or ability to obtain it within the required timeframe.

Experience

• Minimum three years of progressive professional kitchen experience, including lead-line or supervisory responsibility in an upscale, fine-dining, steakhouse, hotel, or high-volume operation.
• Experience working multiple stations and leading service required.

Knowledge / Skills

• Strong culinary technique, product knowledge, sanitation, station organization, and production-planning skills.
• Ability to lead employees, prioritize tickets and production, and remain composed under pressure.
• Strong communication, coaching, organization, judgment, and attention to detail.
• Basic knowledge of food cost, yields, inventory, waste, and labor productivity.

PHYSICAL DEMANDS & WORK ENVIRONMENT

The requirements below are representative of those necessary to perform the essential functions of the position. Reasonable accommodations may be made for qualified individuals with disabilities.

• Stand and walk for prolonged periods in a hot, fast-paced kitchen environment.
• Frequently bend, reach, stoop, crouch, grasp, and use knives and commercial kitchen equipment.
• Lift, push, pull, and carry up to 50 pounds with or without reasonable accommodation.
• Work around open flames, hot surfaces, steam, sharp tools, wet floors, cleaning chemicals, refrigerated spaces, and loud equipment.
• Work a flexible schedule including evenings, weekends, holidays, and special events.

EMPLOYMENT EXPECTATIONS

• Maintain regular and punctual attendance and follow established call-off and scheduling procedures.
• Accurately record all time worked. Working off the clock is prohibited, and overtime requires advance authorization while remaining payable when worked.
• Comply with the Noble Employee Handbook, all training materials, Company directives, safety rules, dress and appearance standards, anti-discrimination and anti-harassment policies, confidentiality obligations, and all applicable laws.
• Immediately report workplace injuries, unsafe conditions, suspected harassment or discrimination, wage concerns, food-safety concerns, or other policy violations through the appropriate reporting channels.
• Remain free from impairment while working, on Company premises, or representing the Company.

COMPENSATION & BENEFITS

Salary Range: USD $70,000/Yr.- $82K annually based on experience

Classification: Exempt; Salaried Position

Benefits include training and advancement opportunities; a 25% discount at participating Lotus Concepts locations; paid sick leave in accordance with Colorado law; Colorado FAMLI and federal FMLA leave when eligible; health, dental, vision, accident, and life benefits upon eligibility; retirement benefits when eligible; and the optional Total Advantage Package, including telehealth, healthcare discounts, advocacy services, and financial wellness resources.

IMPORTANT NOTICE

This job description is intended to describe the general nature and level of work performed and is not an exhaustive list of all duties, responsibilities, or qualifications. Duties may change based on business needs. Employment with the Company is at will unless otherwise stated in a written agreement signed by authorized Company leadership. Nothing in this job description creates a contract of employment or alters the at-will relationship.

Noble Steakhouse / Lotus Concepts is an Equal Opportunity Employer. Reasonable accommodations are available to qualified applicants and employees in accordance with applicable law.