Executive Sous Chef | Ball Arena

ASM Global•Denver, CO

8d•$90,000 - $95,000•Onsite

About The Position

The Executive Sous Chef provides leadership, management, and operational oversight of all culinary and stewarding operations at Ball Arena. Reporting to the Executive Chef, this role supports the planning, development, and execution of food and beverage programs across concessions, clubs, suites, premium hospitality, catering, special events, production kitchens, and other culinary operations. The Executive Sous Chef ensures consistent food quality, presentation, safety, sanitation, guest service, and operational efficiency. The position leads and develops Sous Chefs, culinary supervisors, leads, cooks, pastry personnel, and stewarding teams, and coordinates staffing, production, purchasing, inventory, and event execution. In partnership with the Executive Chef and other department leaders, the Executive Sous Chef develops culinary standards, implements menus and concepts, manages financial performance, and establishes procedures that support business objectives. The role requires a well-rounded culinary background, including practical pastry and baking experience, and assumes responsibility for the culinary department when the Executive Chef is absent. This is an on-site position at Ball Arena in Denver, Colorado. The schedule must be flexible and may include early mornings, nights, weekends, and holidays. Events may take place in loud, enclosed spaces with flashing lights, pyrotechnics, announcements, and music. The listed salary range is $90,000–$95,000, commensurate with experience, skills, and qualifications.

Requirements

At least seven years of progressive professional culinary experience, including at least five years in high-volume food service, hospitality, entertainment, hotel, restaurant, stadium, arena, convention center, or similar operations.
At least three years of culinary management or leadership experience.
At least two to three years of hands-on pastry and baking experience, including dessert production, pastry techniques, baking fundamentals, and high-volume pastry operations.
Demonstrated experience managing multiple kitchens, culinary outlets, or high-volume food production operations simultaneously.
Experience supervising and developing culinary management teams and large groups of hourly employees.
A track record of improving kitchen efficiency, food quality, operational consistency, and financial performance.
ServSafe Manager certification, or ability to obtain it within a designated period.
Strong leadership and management skills, including the ability to direct, motivate, develop, and hold culinary teams accountable.
Ability to lead multiple departments, delegate responsibilities, establish priorities, and manage competing priorities in a fast-paced, high-pressure environment.
Strong organizational, planning, communication, problem-solving, and decision-making skills.
Knowledge of culinary production planning, menu development, standardized recipes, high-volume service, and consistent food quality and presentation.
Ability to work independently, exercise sound judgment, and make operational decisions in the Executive Chef’s absence.
Strong interpersonal skills and ability to work effectively with employees, management, vendors, and guests.
Working knowledge of food cost management, labor budgeting, purchasing, inventory control, forecasting, and financial analysis.
Experience with recipe cost cards, production pars, inventory procedures, and purchasing standards.
Knowledge of food safety regulations, HACCP, sanitation, and workplace safety requirements.
Advanced knowledge of commercial kitchen equipment, production techniques, equipment maintenance, and kitchen operations.
Working knowledge of pastry and baking equipment, dessert preparation, and high-volume pastry production.
Proficiency with Microsoft Word, Excel, PowerPoint, and applicable culinary, purchasing, inventory, scheduling, payroll, and financial reporting systems.
Ability to learn and implement new technology, company programs, and operational procedures.
Ability to work a flexible, nontraditional schedule that may include early mornings, nights, weekends, and holidays.
Ability to work in event environments that may be loud and enclosed and include flashing lights, pyrotechnics, announcements, and music.

Nice To Haves

Culinary degree, certificate, or apprenticeship from an accredited culinary institution, or equivalent professional experience.
Leadership experience as a Sous Chef, Executive Sous Chef, Chef de Cuisine, or in a comparable role.
Experience in high-volume event execution, premium hospitality, catering, concessions, or large-scale food production.
Bilingual English/Spanish skills.

Responsibilities

Support the Executive Chef in leading all culinary and stewarding operations and lead the department in the Executive Chef’s absence.
Oversee daily operations across kitchens, concessions, clubs, suites, catering, and special events.
Manage, coach, and develop culinary and stewarding teams, including chefs, supervisors, and cooks.
Maintain culinary standards, service quality, operating procedures, cleanliness, readiness, and regulatory compliance.
Coordinate staffing, production, equipment, and resources for efficient operations; lead pre-event briefings and post-event reviews.
Partner with the Executive Chef to develop menus, seasonal offerings, premium dining experiences, recipes, and dessert programs.
Lead menu testing, tastings, product evaluations, and quality assurance; maintain standardized recipes, specifications, plating guides, and cost controls.
Ensure food quality, presentation, portion standards, and compliance with dietary restrictions, allergies, and special guest needs throughout production and service.
Support budgeting, financial planning, food and labor cost control, menu pricing, forecasting, inventory audits, reporting, and financial performance analysis.
Oversee purchasing, vendor relationships, inventory, receiving, storage, product distribution, waste control, and product utilization.
Support recruiting, hiring, onboarding, training, retention, performance management, recognition, corrective action, and career development.
Ensure appropriate staffing, scheduling, labor allocation, leadership coverage, succession planning, and team communication.
Plan and execute culinary production and service for events and daily operations in coordination with catering, food and beverage, and operations teams.
Provide hands-on leadership during high-volume, VIP, and special events and monitor service execution and operational performance.
Ensure compliance with food safety, sanitation, HACCP, ServSafe, regulatory, and workplace safety requirements.
Oversee food handling, storage, labeling, temperature controls, documentation, inspections, audits, corrective actions, stewarding, and sanitation programs.
Maintain culinary equipment and support health inspections and a culture of food safety and accountability.
Manage departmental records, reporting, scheduling, labor tracking, payroll, operational metrics, and special projects.
Collaborate with cross-functional teams, monitor results against quality, safety, financial, labor, and guest satisfaction goals, and support continuous improvement.