Sous Chef

Richard Sandoval Hospitality Group; Denver, Northern (CO, KY); Hybrid; USD 65,000 - 90,000; Full time

Benefits offered by this job

Health, dental, and vision insurance

Discounted dining

Paid sick leave, birthday, and Parenal

Job summary

TAMAYO, a renowned Denver dining destination, is seeking a talented Sous Chef to supervise back-of-house operations and staff. You will ensure consistent high-quality dishes, step in for the Chef de Cuisine when needed, and coordinate prep, line work, and service to deliver outstanding guest experiences.

You will train kitchen personnel, manage costs, maintain standards, and foster a collaborative BOH culture.

Qualifications

• High school diploma or GED.
• 1 year of kitchen experience, with at least 1 year in a similar position.
• Ability to work well under pressure and be self-motivated.
• Good organizational, time management, and delegation skills.
• Strong written and verbal communication skills.
• Spanish-speaking skills would be a definite bonus.

Responsibilities

• Supervise and coordinate all back-of-house operations and personnel.
• Oversee line cooks and prep to ensure high-quality dishes.
• Train kitchen staff on menu items and food production.
• Control food costs via storage, recipes, and waste control procedures.
• Work the line when necessary and expedite meals.
• Step in as acting chef in absence of chefs.

Skills

Kitchen leadership

Team management

Communication

Spanish (bonus)

Education

High school diploma or GED

Job description

Description

TAMAYO is an esteemed culinary destination within the heart of Denver, renowned for its commitment to exceptional cuisine and unforgettable dining experiences. As part of our dynamic team, we are seeking a talented and motivated Sous Chef to supervise and coordinate all activities concerning back-of-the-house operations and personnel.

As a Sous Chef at Tamayo, you will play a key role in ensuring the efficient production of high-quality dishes before and during service hours. Responsible for overseeing BOH operations and personnel, the Sous Chef will assume the duties of the Chef de Cuisine and other Sous Chefs in their absence.

Responsibilities:

• Taste food items routinely to ensure consistency and conformance to recipes and appearance standards.
• Provide special attention to special guests and those with special needs.
• Train kitchen staff on all menu items and food production principles through constant communication and accurate menu descriptions.
• Control food costs by maintaining product storage requirements, daily work sheets, standardized recipes, and waste control procedures.
• Purchase food orders, ensuring proper quality and quantity of food items are available at all times.
• Create daily specials in keeping with the restaurant’s style.
• Maintain product quality standards and consistency through hourly kitchen personnel.
• Step in as acting chef in any position necessary.
• Work the line when necessary.
• Expedite meals as they are prepared.

Communication:

• Use daily kitchen notes to communicate with the management team.
• Establish open lines of communication between FOH and BOH at all times.
• Collaborate with FOH personnel on menu changes, specials, and information regarding shortages.
• Attend daily line up meetings, educating FOH personnel in product awareness and cultivating long-term food knowledge.
• Lead by example and motivate through positive reinforcement.
• Be firm, fair, and consistent when involved with employee issues.

Service:

• Strive for guest satisfaction—maintain the goal of creating positive guest experiences.
• Maintain the integrity of every dish, regardless of time, price point, or level of difficulty.
• Organize and operate an efficient, professional service.
• Train and motivate all kitchen personnel in restaurant policies, procedures, and rules.
• Hold kitchen staff accountable for not following policies and procedures.
• Maintain a clean and organized BOH workspace.

Supervisory Responsibilities:

• Interview, hire, train, evaluate, and review all hourly BOH Restaurant staff.
• Discipline and terminate staff as needed.
• Onboard new employees and ensure proper documentation is completed.
• Verify new employees in the online system.
• Provide positive feedback and constructive criticism as appropriate.
• Develop culinary talent by coaching and mentoring hourly staff.
• Maintain positive attitudes about all culinary aspects of the restaurant.
• Maintain all proper documentation of disciplinary actions and incident reports.
• Create and/or oversee the creation of the restaurant BOH Schedule.
• Conduct annual performance reviews for hourly staff.

Prep:

• Coordinate prep lists prepared by each of the chefs for prep cooks and coordinate the execution of the corresponding prep.
• Ensure all food items are properly prepared.
• Ensure frozen products are pulled from the freezer at least two days in advance to properly thaw.
• Orient, motivate, train, and educate all prep staff.
• Maintain the highest standards of quality and consistency with all prepped products.
• Sample food items daily to ensure consistency and conformance to recipes and standards of appearance.
• Update and maintain the master prep list, market prep list, and station prep lists.

Recipe Books:

• Work with the Chef de Cuisine/Executive Chef to ensure all recipes are documented and accurate.
• Update and organize the recipe book as needed.
• Update new and revised recipes.

Benefits:

• Competitive salary.
• Health, dental, and vision insurance.
• Opportunities for professional growth.
• Employee discounted dining.
• Paid sick leave, paid birthday, and Parental Leave.
• Supportive and inclusive work environment.

Requirements

Qualifications:

• High school diploma or GED.
• Minimum 1 year of previous kitchen experience, with at least 1 year in a similar position.
• Able to work well under pressure and be self-motivated.
• Good organizational, time management, and delegation skills.
• Strong written and verbal communication skills.
• Spanish-speaking skills would be a definite plus.