Banquet Junior Sous Chef - Limelight Boulder
About The Position
The Banquet Junior Sous Chef supports the Sous Chef in overseeing banquet kitchen operations, ensuring food is prepared and presented according to restaurant and F&B standards. They assist with the preparation and cooking of dishes, manage kitchen staff during their shifts, and ensure adherence to food safety regulations. Additionally, they help with inventory control, ordering supplies, and maintaining a clean and organized kitchen environment. This position reports to the Banquet Sous Chef. The pay range for this position is $25.00 to $30.00 per hour; actual pay will be dependent on budget and experience. Applications for this position will be accepted until February 1, 2026.
Requirements
- Culinary school graduate and/or 3 years of progressive experience in a professional kitchen preferred
- Prior work experience in a variety of commercial/professional kitchen required
- Proficient knowledge in guest service
- Proficient knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching
- Proficient knowledge of Microsoft Office or similar computer programs
- Capable of making sound judgments in fast-paced or emergency situations
- Ability to lead and manage others
- Ability to train and develop others
- Excellent written and spoken English required, bilingual in English/Spanish a plus
- Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time
- Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces
- Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50)
Nice To Haves
- ServSafe or similar food safety course certification is preferred
Responsibilities
- Responsible for the safe handling of food product according to applicable health codes and laws
- Maintains a clean and sanitary work environment, participate in pre and post shift cleaning and organization to include but not limited to kitchen equipment, walk in fridge/freezer storage, dry storage, trash, recycle, mopping, sweeping
- Prepares & serves food items according to chef specifications
- Assists in the daily preparation of task lists to ensure items are ready for service
- Supervises and assists with training new employees as requested by Restaurant Chef and Sous Chef
- Supervises storage of food deliveries, looking to ensure adequate food quality and shelf life
- Works any food station within the restaurant with a high degree of competency and consistency
- Reports any problems with food product, kitchen equipment or work area to a Chef/Sous chef
- Interacts with guests during service, if working in a servery restaurant; engages and correct issues as they arise
- Ensures that Manager is aware of guest comments and concerns
- Safely uses a knife, able to demonstrate consistency with knife cuts, and able to teach others
- Safely operates and can train others on the operation of various kitchen equipment including ovens, grill, flattop, soup kettles, slicers, robo-coupe, immersion blender
- Other duties as assigned
Benefits
- Health, Dental and Vision Insurance Programs
- Flexible Spending Account Programs
- Life Insurance Programs
- Paid Time Off Programs
- Paid Leave Programs
- 401(k) Savings Plan
- Employee Ski Pass and Dependent Ski Passes
- Other company perks
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed
