Sous Chef

Ginandluck; 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 is seeking a Sous Chef to support all culinary operations and lead back-of-house staff, including training, coaching, budgeting and menu development. You will help maintain company culture and oversee kitchen administration.

Reporting to Executive Chefs and General Managers, you will coordinate with Event Sales and Culinary Director on events, uphold sanitation and health standards, and ensure exceptional hospitality.

Qualifications

• 3+ years of proven kitchen management experience in a reputable establishment.
• Strong leadership and communication skills to manage a diverse kitchen team.
• Ability to lead and develop teams and supervise BOH systems.
• Flexible hours including early mornings, evenings, weekends, and holidays.
• High ethics, hard worker, and sense of humor.
• Culinary or Trade Certification
• 4-6 years of related experience in a high-volume establishment
• 3-4 years of supervisory experience

Responsibilities

• Oversee invoicing, cost control, budgeting and menu development.
• Manage facility maintenance and kitchen equipment with GM.
• Oversee kitchen staff scheduling, training and onboarding.
• Coordinate event planning with Event Sales and Culinary Director.
• Maintain sanitation standards in compliance with regulations.
• Lead culinary team and uphold Gin & Luck core values.
• Develop policies and SOPs with Culinary Director.

Skills

Kitchen management

Leadership

Communication

Job description

Benefits:

• 401(k)
• Dental insurance
• Employee discounts
• Health insurance
• Vision insurance

Position Overview

The Sous Chef is responsible for the assisting in of all culinary business operations and management of all back of house staff including: training and coaching staff, meeting financial goals, production of offerings and upholding company culture. The Sous Chef also is responsible for assisting in back of house administrative processes.

The Sous Chef reports to Executive Chefs and General Managers on a daily basis as well as to the National Culinary Director on an as needed basis.

Core Duties & 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 and hospitality standards, scheduling, training, and onboarding/offboarding
• Work proactively with Event Sales, Event Manager and Culinary Director to oversee all event coordination

Teamwork & Communication

• All leadership positions are expected to adhere to our guiding principle of Leadership, Managing, and Accountability (LMA)
• Provide a strong sense of leadership, including both FOH and BOH hospitality and communication – lead by example
• Maintain a strong sense of ownership of entire culinary offerings provided by Gin & Luck
• Execute Culinary offerings with a high level of precision and care
• Maintain culinary management in all special projects, kitchen operations and menu development
• Maintain sanitation standards and procedures that comply with health and legal regulations with the advice of the Company
• Maintain effective communication with General Managers, Culinary Director and all staff
• Maintain a reasonable schedule with flexible availability; on days or nights off, be on call and ready to manage and respond to emergency situations
• Maintain a reasonable response time for all communication – minimal of a confirmation (by email, slack, text or call) same day with a timeline in regard to a full response
• Contribute to public relations and press inquiries in a professional manner as directed by Company. This may include verbal, written, radio, video or online interviews, and photos. All press inquiries made directly to you must be referred to Company
• As a key ambassador for Gin & Luck, act in a professional manner and represent the bar graciously whether you are in house, traveling on behalf of the company, or at industry events

Service Standards

• Directly oversee culinary staff development (service and hospitality standards) to ensure all duties are met and exceeded; handle escalated staff issues
• Provide creative and technical influence to Culinary Team in keeping with Gin & Luck Core Values
• Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; build relationships with preferred patrons; maintain good community relations
• Oversee training of all kitchen positions; train new hires by guiding them through training trails, answering their questions, providing workflow advice, and teaching them G&L's expectations, steps of service steps, and standards operating procedures
• Be capable of covering any position in the kitchen at any time

Administrative Duties

• Meet with the admin and leadership team monthly to review monthly P&L’s with management team and ensure all targets are being hit and proactively plan improvements
• Participate in marketing initiatives and activations as needed
• Assist in hiring for all culinary positions with assistance from General Manager and Administrative Manager
• Administer bi-annual check-ins and annual reviews
• Write and manage execution of business policies, SOP’s, kitchen related job descriptions, quizzes, and disciplinary initiatives
• Manage and execute Culinary Administration duties including cost control, payroll/labor control, menu development, and scheduling with Culinary Director
• Maximize Company profitability with a target margin of 20%; monitor financial controls established by Culinary Director
• Assist design and implementation of Company policies and standard operating procedures (SOP); evaluate and improve such policies and SOP
• Maintain sanitation standards and procedures that comply with health and legal regulations with the advice of the Company
• Communicate all facility maintenance and improvements needs to the General Manager; Manager’s approval is needed for all initiatives over $250
• Work proactively with Event Sales, Event Manager and Culinary Director to overlook all event coordination

Human Resources

• Communicates performance expectations in accordance with job descriptions for each position
• Coaches and counsels employees regarding performance on an on-going basis
• Ensures employees are treated fairly and equitably. Strives to improve employee retention
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns
• Ensures recognition is taking place across areas of responsibility

Physical Demands

The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations

Required Qualifications:

• 3+ years of proven kitchen management experience in a reputable establishment
• Highest levels of EQ and discretion
• Ability to lead and develop teams
• Skilled in managing BOH systems
• Exceptional culinary skills and a deep understanding of various food preparation techniques, flavor profiles, presentation styles, culinary trends, and food safety regulations
• Strong leadership, interpersonal, and communication skills to effectively manage a diverse kitchen team and collaborate with other departments
• Excellent organizational and multitasking abilities to prioritize tasks and meet deadlines in a fast-paced environment
• Outstanding communication skills with the ability to interact effectively with team members
• Flexibility in working hours, including early mornings, evenings, weekends, and holidays; and time for All Staff meetings and tastings
• Patience and adaptability
• Self-motivated and a team player
• High ethics, hard worker, and a great sense of humor

Desired Qualifications:

• Culinary or Trade Certification
• 4-6 years of related experience in a high-volume establishment
• 3-4 years of supervisory experience
• Have sufficient skills, knowledge and personality to provide a memorable experience for our patrons

Demonstrate the Core Values of Gin & Luck

• Curiosity: We learn and improve through active observation and creative problem solving.
• A.B.K.: We anticipate, prepare and execute with intention.
• Pursuit of Excellence: We will forever be chasing excellence, even when we sometimes fail. It is a pursuit without end.
• Contagious Joy: When we're having fun, it emanates out and influences our work and the people around us.
• Connection: We build relationships through intuition, empathy, and transparency

What We Offer:

Gin & Luck strives to create a welcoming, nurturing and understanding culture. We want all employees to feel valued through their work/life balance and compensation. Compensation range for this position is $65,000-7$0,000. Medical, dental, vision, 401k and life insurance are included in our benefits package for full-time/part-time employees.

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, ancestry, national origin, gender identity, sexual orientation, age, religion, disability status, protected veteran status, or any other characteristic protected by law.

Note: This job description is not intended to be an exhaustive list of all duties, responsibilities or qualifications associated with the job. The duties of this position may change from time to time. Gin & Luck reserves the right to add or delete duties and responsibilities at their discretion