Sous Chef

Stonebridge Hospitality Management•Denver, CO

3d•$65,000 - $70,000•Onsite

About The Position

The Sous Chef supervises food preparation for all culinary operations in the hotel, ensuring food quality, quantity control, taste, and presentation meet standards set by the Executive Chef. The role oversees culinary staff and stewards, supports menu planning, inventory management, scheduling, and daily kitchen operations, and ensures compliance with health, safety, and sanitation regulations. The Sous Chef also collaborates with banquet and restaurant teams to support events and daily service. The position is based primarily in a kitchen, with exposure to high temperatures, cooking equipment, and cleaning chemicals. It involves standing and walking for extended periods, regularly lifting and carrying objects up to 50 pounds, and frequently handling food, kitchen equipment, and tools. Work may include various shifts, including nights, weekends, and holidays. Stonebridge offers medical, dental, and vision coverage; paid time off; 401(k) matching; wellness support; life and disability coverage; savings accounts; tuition aid; and travel and lodging perks. The posting states that openings are projected to close within 30 days of the original posting date and gives 2026-11-06 as the date after which this position will no longer be available.

Requirements

At least 3 years of experience in a similar role in a culinary environment; hotel or restaurant experience is preferred.
Strong knowledge of food preparation techniques, portion control, and presentation standards.
Ability to supervise and train kitchen staff and ensure compliance with food-safety and sanitation regulations.
Proficiency in managing kitchen inventory and ordering supplies.
Excellent communication and leadership skills to manage kitchen operations.
Flexibility to work in a fast-paced environment and handle multiple tasks.

Nice To Haves

Experience in a hotel or restaurant culinary environment.

Responsibilities

Supervise and coordinate food preparation, ensuring food quality, presentation, and portion-control standards are met.
Assist the Executive Chef with menu planning and development, considering guest preferences and food costs.
Monitor kitchen staff performance and provide training, coaching, and feedback as needed.
Oversee proper use of kitchen equipment and ensure safety procedures are followed.
Manage food inventory, order supplies, and check the quality of supplies upon receipt.
Ensure compliance with health and sanitation regulations and maintain a clean, organized kitchen.
Assist with scheduling kitchen staff to meet operational needs and control labor costs.
Prepare food items as required and ensure consistent food quality throughout all meal periods.
Collaborate with banquet and restaurant teams to support events and daily service.
Follow proper food-storage procedures to prevent spoilage and contamination.
Conduct regular inventory checks and maintain accurate food-cost records.