Executive Sous Chef

The Club at Rolling Hills•Golden, CO

About The Position

An executive sous chef is a second-in-command in the kitchen, responsible for assisting the executive chef in overseeing daily operations, managing staff, and ensuring food quality and consistency. Key duties include menu planning, food cost and labor cost management, supervising and training kitchen staff, and enforcing health and safety standards. This role requires a blend of culinary and management skills to ensure smooth operations and high customer satisfaction. This is a great opportunity to work in a dynamic, hospitality-driven environment at an exclusive country club known for exceptional service and member experiences.

Requirements

3 years experience as a sous chef/kitchen manager or equivalent.
High school graduate.
Any formal culinary training.
Ability to analyze and participate in financial planning.
Ability to communicate verbal and written English with Guests, management and co-workers.
Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items.
Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation.
Ability to lift up to 40 lbs., 10-20 is typical
Ability to carry up to 120 feet
Ability to reach up to 6 feet, 4 is typical
Ability to work off counter heights of 36 - 42 inches
Ability to move through 24 inch aisles and spaces as small as 12 inches

Nice To Haves

Proven cooking and management experience.
Strong leadership and team-building skills.
Expertise in menu development and culinary techniques.
Knowledge of food safety and sanitation regulations.
Financial management skills, particularly in food and labor costing.
A degree from a culinary school is often beneficial, but experience is the most crucial factor.

Responsibilities

Staff Management: Supervise, train, and mentor kitchen staff, conduct performance evaluations, and manage scheduling.
Operational Oversight: Manage all day-to-day kitchen operations, ensuring the team has proper direction and that tasks are completed efficiently.
Food Quality: Ensure that all dishes meet the establishment's standards for taste, presentation, and quality.
Menu and Recipe Development: Assist the executive chef in developing new menus, recipes, and food purchase specifications.
Cost Control: Monitor and manage food and labor costs to ensure financial efficiency.
Health and Safety: Enforce strict health, safety, and sanitation standards within the kitchen.
Inventory and Ordering: Oversee food ordering and manage inventory to ensure sufficient supplies.
Problem Solving: Handle kitchen issues as they arise and ensure problems are resolved professionally.
Communication: Collaborate with front-of-house managers to ensure a seamless dining experience.
Complete opening and closing duties as assigned to set up the day for success.
Creating prep lists for all kitchen crew.
Support the preparation of all food items for meal period and next service.
Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
Alert Chef as to any deficiencies of food items and/or any maintenance needs or safety hazards.
Develop all kitchen crew for cross training and promotion.
Participate and lead roll out programs to the menu, seasonal items, and recipe changes.
Supports the corrective action plans for kitchen.
Participates in interviews and selection of new kitchen crew.
Interacts with Guests - table visits, complaints, special requests.
Participates all kitchen crew meeting.