Sous Chef — Lead a High-Volume Kitchen with 25% Dining Discount

Viewhouse II Corp; Centennial (CO); On-site; USD 62,000 - 72,000; Full time

Benefits offered by this job

Structured training programs

25% dining discount

Paid sick leave (Colorado)

FMLA leave eligibility

Health, dental, vision coverage

Total Advantage Package

Job summary

Viewhouse is seeking a Sous Chef to lead daily kitchen operations, ensure exceptional food quality, and uphold Company standards. Under the Executive Chef, you will supervise culinary teams, coordinate production, and maintain safety and sanitation.

You will mentor staff, manage labor, inventory, and recipe consistency while delivering outstanding guest experiences during all service periods. This role requires leadership, strong communication, and a commitment to operational excellence.

Qualifications

• Minimum of two years of progressive restaurant or culinary leadership experience.
• ServSafe Manager Certification required or ability to obtain.
• High school diploma or equivalent; culinary degree preferred.

Responsibilities

• Supervise daily kitchen operations to ensure quality, safety, and efficiency.
• Coach, mentor, and develop culinary team with ongoing training and feedback.
• Manage stations, workflow, and labor across all service periods.
• Maintain recipe accuracy, portion control, and presentation standards.
• Collaborate with leadership to implement company initiatives and training programs.

Skills

Leadership experience

Food safety knowledge

Team communication

Time management

Education

High school diploma or equivalent

ServSafe Manager Certification

Tools

POS systems

Inventory systems

Job description

Viewhouse is seeking a Sous Chef to lead daily kitchen operations, ensure exceptional food quality, and uphold Company standards. Under the Executive Chef, you will supervise culinary teams, coordinate production, and maintain safety and sanitation.

You will mentor staff, manage labor, inventory, and recipe consistency while delivering outstanding guest experiences during all service periods. This role requires leadership, strong communication, and a commitment to operational excellence.