Senior Sous Chef

Compass Group•Denver, CO

6d•$80,000 - $99,000

About The Position

Culinaire is hiring a Senior Sous Chef to support the culinary operation at the Denver Art Museum, a newly constructed start-up venue expected to open in late spring. The role is responsible for the successful operation of the facility’s Culinary Department, including assisting with supervision, food preparation and cooking, daily menu development, and garnishing. The Senior Sous Chef may supervise hourly associates and will work with the Executive Chef/Chef on new menus and ordering. The culinary program aims to blend art and dining through locally sourced, balanced cuisine. The position also supports cost controls, catering events, and culinary programs developed with the company’s marketing and culinary teams. Candidates are preferred to be located in the Denver Metro area; possible relocation consideration is available for the right candidate.

Requirements

Some progressive culinary or kitchen management experience, depending on formal degree or training.
Experience with computers, including Microsoft Office (Word, Excel, and PowerPoint), Outlook, email, and the Internet.
Willingness to participate in client satisfaction programs and activities.

Nice To Haves

A.S. degree or equivalent experience.
Catering experience.
Experience in high-volume, complex foodservice operations.
Institutional and batch cooking experience.
Comprehensive knowledge of food and catering trends, with a focus on quality, production, sanitation, food cost controls, and presentation.
ServSafe certification.

Responsibilities

Assist the Executive Chef with managing cost controls and account expenditures.
Assist the Executive Chef with planning and creating menus.
Produce and execute catering events.
Roll out new culinary programs in conjunction with the company marketing and culinary teams.
Assist with supervision, preparation, and cooking of food items, and develop daily menu items and their preparation and garnishment.
Work with the Executive Chef/Chef on developing new menus and assisting with ordering.
May supervise hourly associates.