Sous Chef I: Lead Culinary Team & Menu Creation

Morrison Living; Steamboat Springs (CO); On-site; USD 55,000 - 60,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off

Paid Parental Leave

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

FSAs

Job summary

Morrison Living is seeking a Sous Chef I in Colorado to support the food program and culinary operations. You will help plan menus, oversee food preparation, and assist with inventory and ordering to ensure quality and consistency.

You will guide back-of-house staff, maintain health and safety standards, and contribute to delivering exceptional dining experiences for clients and guests.

Qualifications

• 5 years of related culinary experience with at least 1 year in a supervisory role.
• Experience in diverse dining environments such as restaurants, hotels, or healthcare.
• Knowledge of food trends, quality standards, sanitation, and food cost controls.
• Ability to develop production sheets and supervise staff.
• Proficiency with MS Office; Excel skills beneficial.
• ServSafe or health department certification preferred.

Responsibilities

• Assist in coordinating and participating in cooking and food prep.
• Help plan menus and roll out culinary programs with teams.
• Assist with cost controls and budget adherence.
• Train and motivate back-of-house staff to meet standards.
• Perform additional duties as assigned.

Skills

Culinary experience

Leadership

Menu planning

Cost controls

Supervisory/Coaching

Food safety

MS Office / Excel

Education

Associate’s degree in Culinary Arts

Tools

MS Excel

Job description

Morrison Living is seeking a Sous Chef I in Colorado to support the food program and culinary operations. You will help plan menus, oversee food preparation, and assist with inventory and ordering to ensure quality and consistency.

You will guide back-of-house staff, maintain health and safety standards, and contribute to delivering exceptional dining experiences for clients and guests.