Executive Sous Chef

Stonebridge Hospitality Management•Denver, CO

6d•$72,000 - $74,000•Onsite

About The Position

The Executive Sous Chef oversees food preparation, ensures high culinary standards, and assists with kitchen management. The role supervises kitchen staff, monitors food quality, and collaborates with the Executive Chef to manage inventory, order supplies, and develop menus while ensuring compliance with health and safety regulations. The position is based at the Renaissance Denver Downtown City Center in Denver, Colorado, and supervises kitchen team members. It is full-time, exempt, and reports to the Executive Chef. The annual pay range is $72,000 to $74,000. The position is primarily in a kitchen environment, with exposure to high temperatures, kitchen equipment, and cleaning chemicals. It involves standing more than 90% of the time, walking more than 50% of the time, and lifting or pushing/pulling up to 50 pounds more than one-third of the time. Flexibility to work evenings, weekends, and holidays is required as needed. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential duties.

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 with 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 effectively.
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 maintain 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 uphold standards of personal appearance and grooming.