Sous Chef: Lead BOH, Train, and Elevate Menu

Tamayo; Denver (CO); On-site; USD 65,000 - 90,000; Full time

Job summary

TAMAYO is seeking a skilled Sous Chef in Denver to supervise back-of-house operations and lead kitchen personnel, stepping in for the Chef de Cuisine when needed. You will oversee line and prep, ensure consistency of dishes, control food costs, train staff, and coordinate with FOH for smooth service.

Maintain recipe integrity and inventory, scheduling shifts to support daily service. This role emphasizes guest satisfaction, teamwork, and professional growth within a vibrant dining destination

Qualifications

• High school diploma or GED.
• Minimum 1 year of previous kitchen experience, with at least 1 year in a similar position.
• Able to work well under pressure and be self-motivated.
• Good organizational, time management, and delegation skills.
• Strong written and verbal communication skills.
• Spanish-speaking skills would be a definite plus.

Responsibilities

• Taste food items routinely to ensure consistency and conformance to recipes and appearance standards.
• Train kitchen staff on all menu items and food production principles through constant communication and accurate menu descriptions.
• Control food costs by maintaining product storage requirements, daily work sheets, standardized recipes, and waste control procedures.
• Purchase food orders, ensuring proper quality and quantity of food items are available at all times.
• Create daily specials in keeping with the restaurant’s style.
• Maintain product quality standards and consistency through hourly kitchen personnel.
• Step in as acting chef in any position necessary.
• Work the line when necessary.
• Expedite meals as they are prepared.
• Interview, hire, train, evaluate, and review all hourly BOH Restaurant staff.
• Discipline and terminate staff as needed.
• Onboard new employees and ensure proper documentation is completed.
• Verify new employees in the online system.
• Provide positive feedback and constructive criticism as appropriate.
• Develop culinary talent by coaching and mentoring hourly staff.
• Maintain positive attitudes about all culinary aspects of the restaurant.
• Maintain all proper documentation of disciplinary actions and incident reports.
• Create and/or oversee the creation of the restaurant BOH Schedule.
• Conduct annual performance reviews for hourly staff.
• Coordinate prep lists prepared by each of the chefs for prep cooks and coordinate the execution of the corresponding prep.
• Ensure all food items are properly prepared.
• Ensure frozen products are pulled from the freezer at least two days in advance to properly thaw.
• Orient, motivate, train, and educate all prep staff.
• Maintain the highest standards of quality and consistency with all prepped products.
• Sample food items daily to ensure consistency and conformance to recipes and standards of appearance.
• Update and maintain the master prep list, market prep list, and station prep lists.
• Work with the Chef de Cuisine/Executive Chef to ensure all recipes are documented and accurate.
• Update and organize the recipe book as needed.
• Update new and revised recipes.

Skills

Kitchen leadership

Team supervision

Communication

Time management

Delegation

Stress management

Spanish language

Education

High school diploma or GED

Job description

TAMAYO is seeking a skilled Sous Chef in Denver to supervise back-of-house operations and lead kitchen personnel, stepping in for the Chef de Cuisine when needed. You will oversee line and prep, ensure consistency of dishes, control food costs, train staff, and coordinate with FOH for smooth service.

Maintain recipe integrity and inventory, scheduling shifts to support daily service. This role emphasizes guest satisfaction, teamwork, and professional growth within a vibrant dining destination