Sous Chef - University of Colorado

Compass Group•Boulder, CO

2d•$58,000 - $62,000•Onsite

About The Position

As a Sous Chef, you are responsible for assisting in the overall success of the culinary operation by leading kitchen staff and supporting all food production activities. This management position oversees daily culinary functions, including menu execution, ordering, inventory management, staffing, scheduling, food preparation, and compliance with company and regulatory standards. The Sous Chef partners with the Executive Sous Chef and other leaders to drive operational excellence, ensure food quality and consistency, maintain cost controls, and create an engaging and productive work environment. This role is expected to lead by example, develop team members, and uphold Levy's standards for safety, hospitality, and culinary excellence.

Requirements

Experience in restaurants, hotels, sports and entertainment venues, corporate dining, healthcare, education, or other high-volume food service operations.
Demonstrated leadership skills with the ability to coach, develop, and motivate team members.
Strong knowledge of food production, culinary trends, sanitation, safety practices, and food cost management.
Experience managing labor, scheduling, and operational execution in a fast-paced environment.
Ability to create production plans and effectively manage workflow.
Strong communication, organizational, and problem-solving skills.
Ability to work evenings, weekends, and holidays as business needs require.

Nice To Haves

ServSafe Certification and/or local Department of Health Certification preferred.

Responsibilities

Assists in managing the day-to-day culinary operation and provides leadership to back-of-house associates.
Coordinates and participates in the preparation and cooking of various menu items while ensuring quality and consistency standards are met.
Assists with menu planning, recipe execution, and implementation of new culinary programs.
Supervises, trains, coaches, and develops hourly culinary team members to support operational goals and team performance.
Supports recruiting, onboarding, scheduling, performance management, and employee engagement initiatives within the culinary team.
Ensures compliance with all food safety, sanitation, and workplace safety regulations, including Health Department standards and company policies.
Assists with inventory management, purchasing, product ordering, and cost control initiatives.
Monitors food, labor, and operating costs and implements corrective actions to achieve financial objectives.
Maintains a clean, organized, and efficient kitchen environment.
Collaborates with operations, marketing, and culinary leadership to support special events, promotions, and guest experiences.
Performs other duties as assigned.