Sous Chef

Crescent Careers • Denver, CO

2d • Onsite

About The Position

The Source Hotel, located in Denver's vibrant RiNo Art District, is a modern retreat that blends industrial character with contemporary elegance. It's part of a dynamic marketplace featuring artisanal dining, craft beverages, and curated retail, offering guests an immersive experience celebrating creativity, culture, and community. The hotel provides thoughtfully designed spaces and an atmosphere of inspired hospitality, making it a destination to discover. They are looking for a Sous Chef to manage the kitchen and kitchen personnel, ensuring quality preparation of menu items and proper food handling/storage according to standards. This role also involves coordinating food purchases, maintaining menus, and managing approved food and labor costs.

Requirements

• Responsible for all aspects of managing the kitchen and kitchen personnel
• Ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards
• Coordinate the purchase of all food
• Maintain menus
• Maintaining approved food costs and labor costs
• Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures
• Train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate
• Establish the day's priorities and assign production and preparation tasks for staff to execute
• Create daily menu specials and receive feedback from Executive Chef
• Review banquet event orders and make note of any changes
• Communicate both verbally and in writing to provide clear directions to staff
• Take physical inventory of specified food items for daily inventory
• Requisition the day’s supplies and ensure that they are received and stored correctly
• Communicate needs with Purchasing and Storeroom personnel
• Ensure quality of products received
• Meet with the Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up

Responsibilities

• Manage all aspects of the kitchen and kitchen personnel.
• Ensure quality preparation of all menu items and proper handling/storage of all food items in accordance with standards.
• Coordinate the purchase of all food.
• Maintain menus.
• Maintain approved food costs and labor costs.
• Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.
• Train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.
• Establish the day's priorities and assign production and preparation tasks for staff to execute.
• Create daily menu specials and receive feedback from Executive Chef.
• Review banquet event orders and make note of any changes.
• Communicate both verbally and in writing to provide clear directions to staff.
• Take physical inventory of specified food items for daily inventory.
• Requisition the day’s supplies and ensure that they are received and stored correctly.
• Communicate needs with Purchasing and Storeroom personnel.
• Ensure quality of products received.
• Meet with the Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.

Benefits

• Highly competitive wages
• An exceptional benefit plan for eligible associates & your family members
• RSP/401K matching program for eligible associates
• Discounts with our Crescent managed properties in North America for you and your family members

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed