Sous Chef

Tandem Hospitality Group, LLC; Westminster (CO); On-site; USD 58,000 - 63,000; Full time

Job summary

The Tandem Hospitality Group, LLC in Westminster, CO is seeking a Sous Chef to support the Executive Chef and F&B Director in delivering high-quality dining experiences while driving revenue and maintaining quality standards.

You will lead culinary operations, ensure food quality and consistency, train and mentor staff, and collaborate on menus featuring seasonal ingredients from local vendors. This role requires strong leadership and a passion for hospitality.

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.
• ServSafe Certified

Responsibilities

• Participate in development and implementation of kitchen strategies aligned with company mission and strategies.
• Create a positive environment for employees aligned with company culture.
• Deliver an exceptional dining experience by ensuring food quality and consistency.
• Develop and implement strategies to support employee engagement.
• Assist in creating daily specials and menus featuring seasonal ingredients from local vendors.
• Coordinate service with restaurant and banquet operations.
• Manage daily kitchen operations in the absence of the Executive Chef, including line checks and staff leadership.
• Maintain sanitation practices, HACCP logs, and Time and Temp logs.
• Ensure proper station setup, food storage, and temperature controls.
• Taste items for quality before service and ensure safe handling practices.

Skills

Culinary leadership

Measurement conversion

Education

High School diploma

Degree from recognized culinary institution preferred

ServSafe Certified

Job description

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
• $58k-$63k/yr

Source: Tandem Hospitality Group