Visionary Sous Chef: Lead Kitchen Excellence & Cost Control

Highgate Hotels L.P.; Denver (CO); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life insurance

Disability insurance

401(k) with employer matching

Paid holidays

Paid vacation

Paid sick leave

Employee assistance program

Tuition reimbursement

Jury duty leave

Personal leave

Medical leave

Military leave

Job summary

Highgate Hotels in Denver is seeking a Sous Chef to ensure meals leaving the kitchen meet quality standards, train staff, and control food and labor costs while maximizing guest satisfaction.

You will work with F&B managers to maintain SOPs, monitor food quality, assist in menu development with the Executive Chef, and ensure compliance with health regulations. The role requires long hours and a professional, team-focused attitude.

Qualifications

• At least 4 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
• Long hours sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Maintain a warm and friendly demeanor at all times.
• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.

Responsibilities

• Work with other F&B managers and keep them informed of F&B issues as they arise.
• Coordinate and monitor all phases of Loss Prevention in kitchen areas.
• Monitor quality of all food product and presentation.
• Oversee daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry.
• Respond to guest complaints in a timely manner.
• Know and enforce all local health department sanitation laws.
• Know how to compute daily food cost.
• Work with the Executive Chef to create and implement menus.
• Assess food portion size, visual appeal, taste and temperature of items served.
• Check stations at end of every shift for proper food storage and sanitation.

Job description

Highgate Hotels in Denver is seeking a Sous Chef to ensure meals leaving the kitchen meet quality standards, train staff, and control food and labor costs while maximizing guest satisfaction.

You will work with F&B managers to maintain SOPs, monitor food quality, assist in menu development with the Executive Chef, and ensure compliance with health regulations. The role requires long hours and a professional, team-focused attitude.