Executive Sous Chef - The Eddy

The Eddy Taproom & Hotel•Golden, CO

1d•$60,000 - $70,000

About The Position

The Executive Sous Chef oversees culinary staff and food planning, preparation, production, and control for all food outlets and banquets, ensuring compliance with OSHA requirements and The Eddy’s quality standards. The role supports food and beverage department leaders in staffing, training, scheduling, menu development, cost and production control, and customer service. It also monitors kitchen operations, product quality, and food safety, and works to improve performance and service.

Requirements

At least 3 years of culinary experience; preferably as a chef in a similar-sized operation, with supervisory experience.
Excellent communication and listening skills.
Ability to work under pressure and demonstrate strong organization, prioritization, attention to detail, and problem-solving skills.
Mature, pleasant, courteous, cooperative, and enthusiastic approach, with good interpersonal skills.
Flexible availability, including weekends, evenings, and holidays.
Considerable mathematics knowledge for preparing and interpreting reports, budgets, and forecasts.
Knowledge of menu development, marketing, and department cost and wage control.
Extensive knowledge of food products, standard recipes, and proper preparation.
Ability to analyze and forecast, and to make judgments that support payroll and production control.
Ability to read, write, and speak English to understand and communicate job functions.
Ability to safely operate complex food-preparation machinery.
Ability to work in confined spaces and in environments with extreme hot and cold temperatures.
Ability to supervise a large staff and accomplish goals on time.
Ability to conduct meetings and menu briefings effectively and maintain communication among team members.
Ability to stand, walk, and/or sit continuously for extended periods to perform essential job functions.
Ability to deal effectively with internal and external customers, exercise patience, tact, and diplomacy, collect accurate information, and resolve conflicts.
Artistic ability to create themed menus and ideas for ice carvings and decorations.
Must be able to perform essential job functions with or without reasonable accommodation.

Nice To Haves

Experience as a chef in a similar-sized operation.

Responsibilities

Assist food and beverage leaders with hiring, training, supervising, scheduling, and participating in the work of culinary staff.
Communicate with customers and staff, respond to questions and problems, and help promote food products and direct staff activities.
Analyze feedback and implement improvements; maintain effective working relationships with hotel staff and conduct culinary team meetings.
Monitor team performance, product quality, and production flow, and foster continuous improvement.
Assist with developing menus and menu items for outlets, and create selections for banquet themes and events in line with client budgets and expectations.
Audit food storeroom items and direct inventory to maintain product quality and meet health code requirements.
Enforce safety procedures and cleanliness standards throughout kitchen areas.
Assist with estimating the annual food budget.
Visit local restaurants to observe food presentation and pricing trends.
Monitor outlets during peak periods to oversee production flow and presentation.
Maintain the vacation schedule to support proper staffing.
Report equipment requiring repair or replacement to Property Operations.
Perform other duties as requested, including VIP parties and activations.