Sous Chef: Lead Kitchen Team to Culinary Excellence

Thepostcolorado; Longmont (CO); On-site; USD 68,000 - 73,000; Full time

Benefits offered by this job

Health insurance

Opportunity for advancement

Paid time off

Training & development

Vision insurance

Wellness resources

401(k)

Bonus based on performance

Competitive salary

Dental insurance

Employee discounts

Flexible schedule

Job summary

The Post in Colorado is seeking a talented Sous Chef to lead a kitchen team and uphold the highest standards of quality, flavor, and plating while driving a culture of excellence.

You will report to the Chef and General Manager, cook great food, manage equipment and costs, and supervise a team across busy service periods. Training for ServSafe will be provided, and a flexible schedule is available.

Qualifications

• Minimum of 2 years in a food preparation position.
• Basic finance skills with an understanding of weekly budgets, costed menus and schedules.
• Working knowledge of POS/Toast, Scheduling Software, Excel, Google Suite and Electronic Order Entry.
• ServSafe Manager Certified (we'll provide training!)
• Ability to handle the requirements of a Sous Chef's job which includes bending, reaching, standing for long periods of time and carrying and lifting heavy and really hot stuff.
• Must have the stamina to work five 8-9 hour shifts per week.
• Flexibility to work nights, weekends and holidays.
• Integrity, intelligence, honesty and a willingness to learn, dig in, and be world famous

Responsibilities

• Sous Chef reports directly to and collaborates with the Chef and General Manager.
• Cook great food, lead a great team, have fun doing it.
• Manage equipment and facilities

Skills

Leadership

Finance basics

Education

ServSafe Manager Certification

Tools

POS/Toast

Scheduling Software

Excel

Google Suite

Electronic Order Entry

Job description

The Post in Colorado is seeking a talented Sous Chef to lead a kitchen team and uphold the highest standards of quality, flavor, and plating while driving a culture of excellence.

You will report to the Chef and General Manager, cook great food, manage equipment and costs, and supervise a team across busy service periods. Training for ServSafe will be provided, and a flexible schedule is available.