Sous Chef

Tandem Hospitality Group, LLC; Longmont (CO); On-site; USD 50,000 - 61,000; Full time

Job summary

Tandem Hospitality Group, LLC in Longmont, CO, is seeking a Sous Chef - Hotel Longmont to support the Executive Chef and the Food & Beverage Director. This full-time role focuses on maintaining high food quality, driving revenue metrics, and fostering a positive work environment.

You will lead kitchen operations, develop menus with seasonal ingredients from local vendors, supervise staff, and ensure sanitation and safety standards, including HACCP and Time & Temp logs, while collaborating with

Qualifications

• High School diploma and three years of culinary leadership experience in a hotel or upscale F&B setting.
• ServSafe Certified.
• Ability to read, write, convert measurements and follow a recipe.

Responsibilities

• Participate in the development and implementation of kitchen strategies aligned with the company's 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.
• Coordinate service with restaurant and banquet operations.
• Manage the daily operation of the kitchen when the Executive Chef is not there including line checks and pre-shift meetings.
• Ensure sanitation practices are followed, including HACCP logs, and Time and Temp Logs.
• Ensure stations are set up properly in time for service.
• Taste all food items for quality before service begins.
• Close the kitchen correctly and follow closing checklist for kitchen stations.
• Maintain an organized and sanitized work area at all times.
• Make sure all storage areas are tidy and products stored appropriately.
• Use safe and hygienic food handling practices at all times.
• Report accidents, injuries, and unsafe work conditions.
• Develop and maintain strong working relationships with others and create a fun, positive, and creative work environment.
• Perform other duties as assigned by management.

Skills

Team leadership

Food safety

Staff development

Education

High School diploma

Culinary leadership experience

Tools

ServSafe Certification

Job description

Sous Chef - Hotel Longmont

Located: Longmont, CO 80501Full-TimeReports To: Director of Food & BeverageSalary: $55,000 per year DOE

Job Description

The Sous Chef is responsible for assisting the Executive Chef and/or Food & Beverage Director to ensure high levels of food quality are maintained while achieving anticipated food and beverage revenue metrics, profit margins, and fostering a positive work environment.

Job Responsibilities

• 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

Source: Tandem Hospitality Group