Sous Chef: Menu & Team Leadership in a Dynamic Kitchen

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

Job summary

The Tandem Hospitality Group, LLC in Westminster, CO is seeking a Sous Chef to support the Executive Chef and F&B Director in delivering high-quality dining experiences while driving revenue and maintaining quality standards.

You will lead culinary operations, ensure food quality and consistency, train and mentor staff, and collaborate on menus featuring seasonal ingredients from local vendors. This role requires strong leadership and a passion for hospitality.

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.
• ServSafe Certified

Responsibilities

• Participate in development and implementation of kitchen strategies aligned with company mission and strategies.
• Create a positive environment for employees aligned with company culture.
• Deliver an exceptional dining experience by ensuring food quality and consistency.
• Develop and implement strategies to support employee engagement.
• Assist in creating daily specials and menus featuring seasonal ingredients from local vendors.
• Coordinate service with restaurant and banquet operations.
• Manage daily kitchen operations in the absence of the Executive Chef, including line checks and staff leadership.
• Maintain sanitation practices, HACCP logs, and Time and Temp logs.
• Ensure proper station setup, food storage, and temperature controls.
• Taste items for quality before service and ensure safe handling practices.

Skills

Culinary leadership

Measurement conversion

Education

High School diploma

Degree from recognized culinary institution preferred

ServSafe Certified

Job description

The Tandem Hospitality Group, LLC in Westminster, CO is seeking a Sous Chef to support the Executive Chef and F&B Director in delivering high-quality dining experiences while driving revenue and maintaining quality standards.

You will lead culinary operations, ensure food quality and consistency, train and mentor staff, and collaborate on menus featuring seasonal ingredients from local vendors. This role requires strong leadership and a passion for hospitality.