Sous Chef - EM

DRG Employer•Englewood, CO

About The Position

The Sous Chef directs and maintains a safe, profitable kitchen operation in support of Eddie Merlot's mission and vision. The role manages the preparation and delivery of high-quality food for restaurant guests, banquets, and events, and supports kitchen leadership, staffing, and daily food production while ensuring compliance with safety and sanitation requirements. The Sous Chef ensures recipes, preparation processes, and presentations meet company standards for freshness, quality, consistency, and guest service. The role is an active member of the restaurant leadership team and partners with chefs at other locations. The Sous Chef leads, coaches, and develops kitchen team members; oversees food production and line readiness; and supports recruiting, hiring, training, scheduling, and performance management. The position also assists with budgeting, cost control, ordering, invoice processing, equipment upkeep, and planning and executing menus for banquets, private dining, and special events. The Sous Chef helps foster communication and recognition within the kitchen and between back-of-house and front-of-house teams, and supports an exceptional guest experience through service and hospitality. The position requires standing for eight or more hours at a time and lifting and carrying up to 50 pounds. The schedule averages 55 to 60 hours per week based on business demand, typically over five days and occasionally six. Evening, weekend, and holiday availability is required as needed, as is travel for meetings and business activities.

Requirements

Three or more years of kitchen management experience as a Sous Chef or Lead Cook.
College or culinary training and extensive cooking and production experience.
Demonstrated leadership, team development, and team retention skills.
Extensive knowledge of menus, food preparation, and presentation techniques in a fine-dining establishment.
Strong written and verbal communication skills.
Familiarity with Microsoft Word products, email, and restaurant software.
Basic math and business reporting skills.
Strong teamwork and organizational skills.
Understanding of the proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicers, knives, a band saw, and a dish machine.
Ability to anticipate and avoid problems, make effective decisions under pressure, and solve problems effectively.
Experience hiring, training, and developing back-of-house team members.
ServSafe Certification or equivalent.
Full understanding of federal, state, and local regulations related to food safety, sanitation, OSHA, and employee safety.
Fluent English required.
Ability to stand for eight or more hours at a time.
Ability to lift and carry up to 50 pounds.
Availability to work an average of 55 to 60 hours per week according to business demand, typically five days and occasionally six days per week.
Availability to work evenings, weekends, and holidays as needed and required.
Availability to travel for meetings and related business activities as needed.

Nice To Haves

Working knowledge of Spanish.

Responsibilities

Direct and participate in kitchen food production operations for restaurant meals, banquets, and special events.
Lead, direct, coach, and teach kitchen and food production team members; assist with recruiting, hiring, onboarding, and training.
Communicate job expectations and standards, review performance, coach employees, and hold team members accountable.
Develop team members through cross-training, skill development, and individual growth plans.
Prepare daily production lists and direct production according to established recipes, procedures, timing, portion controls, and quality and presentation standards.
Ensure kitchen line levels reflect forecasted sales and conduct daily line checks for temperatures, levels, portion sizes, quality, freshness, and flavor.
Ensure compliance with food preparation, handling, storage, food safety, sanitation, OSHA, and employee safety requirements.
Maintain a clean, safe, and well-organized kitchen.
Assist the Chef with annual budgets for food, equipment, supplies, and labor; monitor sales, food costs, labor costs, and related financial data; and take action to meet financial targets.
Perform cost-control and reporting tasks, place food and supply orders, verify delivered quantities, prices, and quality, and process invoices as directed.
Assist with work schedules using company labor scheduling software and manage staffing within budgeted labor costs.
Maintain kitchen equipment through cleaning, preventive maintenance, operational readiness checks, and required documentation.
Visit tables and partner with dining room managers to enhance the dining experience.
Represent the company professionally and model customer service, food quality, and hospitality standards.
Participate in corporate and restaurant leadership activities, planning sessions, and projects, and partner with chefs at other locations.
Work with the Sales Manager to develop, cost, and execute menus for banquets, private dining, and special events.
Facilitate daily pre-shift meetings and keep a log of important information.
Build a cohesive kitchen team, promote two-way communication and collaboration between back-of-house and front-of-house teams, and encourage recognition and appreciation.
Perform related duties and projects as assigned.