Sous Chef $58k-$63k/yr

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

Job summary

Tandem Hospitality Group LLC is seeking an experienced Sous Chef to support the Executive Chef and/or F&B Director in maintaining high food quality and achieving revenue metrics. The role focuses on creating seasonal menus with local vendors, while fostering a positive kitchen environment.

You will assist in menu development, ensure consistency, train staff, and coordinate service with both restaurant and banquet operations. A strong emphasis on sanitation and teamwork drives daily success.

Qualifications

• High School diploma and three years of culinary leadership in a hotel or upscale F&B.
• Culinary degree from a recognized institution preferred.
• ServSafe certification is required or preferred.

Responsibilities

• Participate in development and implementation of kitchen business strategies aligned with company mission.
• Participate in development of the kitchen's business strategies.
• Create a positive environment for employees aligned with culture through communication and reinforcement.
• Deliver an exceptional dining experience by ensuring food quality and consistency.
• Provide employees with tools and environment to be successful.
• Develop and implement strategies supporting employee engagement.
• Assist in creating daily specials and writing menus featuring seasonal local ingredients.
• Coordinate service with restaurant and banquet operations.
• Manage daily kitchen operations when the Executive Chef is absent, lead pre-shift meetings, oversee sanitation and equipment checks.
• Ensure proper sanitation, HACCP logs, and Time & Temp Logs.
• Maintain properly set stations and stored/rotated foods with correct temperatures.
• Taste all items for quality before service.
• Use food prep tools per manufacturer instructions.
• Close the kitchen correctly and follow closing checklists.
• Maintain an organized and sanitized workspace.
• Keep storage areas tidy and products properly stored.
• Use safe and hygienic food handling practices at all times.
• Report maintenance needs or faults and follow safety policies.
• Report accidents and unsafe conditions and foster positive working relationships.
• Support quality assurance expectations and perform other duties as needed.

Skills

Reading & writing

Measurement conversion

Recipe following

Education

High School diploma

Culinary degree preferred

ServSafe Certified

Job description

EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.

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

Location Origin Westminster

Req Number FOO-26-00255

This position is currently accepting applications.