Sous Chef

Tandem Hospitality Group; Longmont (CO); On-site; USD 47,000 - 62,000; Full time

Job summary

Sous Chef - Hotel Longmont is a full-time position in Longmont, CO 80501 under Tandem Hospitality Group. Salary is $55,000 per year DOE. Reports To Director of Food & Beverage. Responsible for leading kitchen operations and menu development with emphasis on quality and cost control.

Demonstrated leadership in a hotel or upscale F&B setting is required, along with ServSafe certification. The role requires hands-on supervision, sanitation, and collaboration with restaurant and banquet teams.

Qualifications

• High School diploma and three years in a culinary leadership role in a hotel or upscale F&B.
• Degree from a recognized culinary institution preferred.
• Ability to read, write, convert measurements, and follow a recipe.
• ServSafe Certified.

Responsibilities

• Develop and implement kitchen strategies aligned with the hotel mission.
• Support Executive Chef and F&B Director in creating daily specials and seasonal menus.
• Deliver a high-quality dining experience with consistent food quality.
• Lead kitchen staff and maintain safety and sanitation standards.
• Coordinate service with restaurant and banquet operations.
• Oversee daily kitchen operations in the absence of the Executive Chef.
• Maintain HACCP logs, Time and Temp Logs, and sanitation practices.
• Keep stations organized, stocked, and properly stored.
• Report maintenance needs or faulty equipment promptly.

Skills

Culinary leadership

Recipe reading

Education

High School diploma

Culinary degree (preferred)

ServSafe Certification

Job description

Sous Chef - Hotel Longmont
Located: Longmont, CO 80501 Full-Time Reports To: Director of Food & Beverage Salary: $55,000 per year DOE

Job Description

• Participate in the development and implementation of business strategies for the kitchen that are aligned with the company's overall mission, vision, values and strategies
• Participate in the development of the kitchen's business strategies
• Create a positive environment for employees that is aligned with the company culture through constant communication and reinforcement
• Deliver an exceptional dining experience for guests by ensuring food quality and consistency are always maintained
• Provide employees with the tools and environment they need to be successful
• Develop and implement strategies and practices that support employee engagement
• Sous Chef is responsible for assisting the Executive Chef and/or Food & Beverage Director in creating daily specials and writing new menus that feature seasonal ingredients from local vendors and reflect the culture and current trends
• Coordinate service with restaurant and banquet operations
• Manage the daily operation of the kitchen when the Executive Chef is not there including performing line check, leading pre-shift meetings, ensuring cleaning schedules are followed, checking that all equipment is in good working condition, and overseeing the culinary team
• Ensure that proper sanitation practices are followed, including HACCP logs, and Time and Temp Logs
• Ensure that stations are set up properly in time for service
• Ensure that food is properly covered, dated, stored, and rotated
• Ensure the correct temperature of both stored and prepared foods
• Taste all food items for quality purpose before service begins
• Use food preparation tools in accordance with manufacturer's instructions
• Close the kitchen correctly and follow the closing checklist for kitchen stations
• Maintain an organized and sanitized work area at all times
• Make sure all storage areas are tidy and all products are stored appropriately
• Use safe and hygienic food handling practices at all times
• Report any unforeseen circumstances, maintenance needs or faulty equipment
• Follow all company safety and security policies and procedures
• Report accidents, injuries, and unsafe work conditions
• Develop and maintain strong working relationships with others and create a fun, positive, and creative work environment
• Comply with quality assurance expectations and standards
• Performs others duties as assigned, requested or deemed necessary by management.

Job Qualifications

• High School diploma and three years of experience in a culinary leadership role in a hotel or upscale food and beverage establishment
• Degree from recognized culinary institution preferred
• Ability to read, write, convert measurements and follow a recipe
• ServSafe Certified