Denver - Sous Chef

Happy Camper•Denver, CO

10d•$70,000 - $80,000•Onsite

About The Position

Happy Hospitality is seeking a Sous Chef to lead back-of-house operations at Happy Camper Denver, a high-volume restaurant and pizzeria. The Sous Chef is the kitchen’s second-in-command and reports to the Kitchen Manager. The role focuses on leading the back-of-house team, controlling the expo line, and ensuring the kitchen delivers and exceeds guest expectations. It combines supervision and leadership with hands-on cooking in support of kitchen operations. The Sous Chef oversees menu production and execution, staff training and development, food ordering, and cost and waste management, including forecasting and budget adherence. The role requires regular communication with upper management, restaurant management, and hourly front- and back-of-house employees. The position is full-time, salaried, and exempt, with a flexible schedule that may include nights, weekends, and holidays based on business needs. Compensation is $70,000–$80,000 annually, based on experience.

Requirements

At least 2 years of experience as a Sous Chef or in a comparable kitchen leadership role.
Certified Food Protection Manager certification, such as ServSafe Manager.
ServSafe Allergen certification.
Ability to work a flexible schedule, including nights, weekends, and holidays, based on business needs.
Punctuality, professional appearance, and basic food-handling knowledge.
Strong verbal and written communication skills.
Ability to lead and supervise a back-of-house team and control the expo line.
Ability to work efficiently in a fast-paced kitchen and withstand high temperatures throughout a shift.
Strong attention to detail and commitment to cleanliness.
Ability to lift, push, pull, and carry items weighing up to 50 pounds; these activities occur about 75% of the time.
Ability to climb periodically, bend at the knees as needed, travel 30–50 feet regularly, and stand continuously for much of the day.
Ability to hear equipment timers, see whether products are prepared appropriately, understand and follow verbal and written instructions, and communicate verbally and in writing.
Must be legally eligible to work in the United States.

Nice To Haves

Prior experience as a Sous Chef is preferred.

Responsibilities

Lead daily kitchen operations, including running and controlling the expo line during service.
Ensure customer satisfaction, operational standards, and product quality.
Maintain compliance with food safety and sanitation requirements, including local health department guidelines.
Work at kitchen stations as needed, set up and break down equipment, and ensure appropriate food preparation levels.
Master the menu and train staff on presentation, portioning, allergens, and quality standards.
Prepare and store food to maintain quality and freshness.
Partner with the Kitchen Manager to lead and supervise the back-of-house team.
Supervise and direct 8–12 full-time back-of-house employees per shift by assigning tasks and stations and monitoring performance.
Recommend disciplinary actions and participate in hiring and processing new hires.
Conduct and contribute to performance reviews for back-of-house staff.
Assume the Kitchen Manager’s responsibilities when the manager is away from the restaurant.
Perform and supervise opening and closing procedures, including detailed and deep cleaning of the kitchen and equipment.
Communicate with upper management, restaurant management, and hourly front- and back-of-house employees.
Treat employees fairly and respectfully and contribute positively to a team environment.