Executive Sous Chef

Stonebridge Hospitality Associates•Denver, CO

12d•Onsite

About The Position

The Executive Sous Chef oversees food preparation, ensures high culinary standards, and assists with kitchen management at Range in the Renaissance Denver Downtown City Center. The role supervises kitchen staff, monitors food quality, and collaborates with the Executive Chef on inventory, supply orders, and menu development while ensuring compliance with health and safety regulations. This position is based in a kitchen environment and includes exposure to high temperatures, kitchen equipment, and cleaning chemicals. It requires standing for more than 90% of the time, walking for more than 50% of the time, and lifting and pushing or pulling up to 50 pounds more than one-third of the time. Evening, weekend, and holiday work may be required. The position is full-time and exempt, reports to the Executive Chef, and supervises kitchen team members. The stated pay range is $72,000 to $74,000 per year.

Requirements

A college or university program certificate, 2–4 years of related experience and/or training, or an equivalent combination of education and experience.
Strong supervisory and leadership skills, including the ability to train and manage kitchen staff.
Proficiency in basic computer functions, including MS Office, Outlook, Word, and Excel.
Knowledge of food safety, sanitation, and health regulations.
Ability to estimate food costs, manage inventory, and control budgets.
Excellent communication skills and ability to collaborate with team members and other departments.
Ability to work in a fast-paced, high-pressure environment while maintaining attention to detail.

Responsibilities

Check raw and cooked products to ensure food quality meets culinary standards.
Monitor sanitation practices and ensure compliance with health and safety regulations.
Inspect the quantity and quality of received products and manage inventory.
Order and requisition food supplies to support efficient kitchen operations.
Supervise kitchen staff and coordinate food preparation and kitchen maintenance.
Inspect supplies, equipment, and work areas for compliance with standards.
Oversee food presentation, including creating decorative food displays.
Instruct cooks and other kitchen staff in food preparation, garnishing, and presentation techniques.
Estimate food and ingredient costs and manage supply needs.
Collaborate with the Executive Chef and team to develop recipes and menus, considering seasonal ingredients and customer demand.
Maintain regular attendance and high standards of personal appearance and grooming.