Sous Chef

Stonebridge Hospitality Management•Denver, CO

6d•$58,000 - $60,000•Onsite

About The Position

The Sous Chef supervises food preparation for all hotel culinary operations, ensuring food quality, quantity control, taste, and presentation meet standards set by the Executive Chef. The role oversees culinary staff and stewards, ensures compliance with health and safety regulations, and maintains a clean, organized kitchen. The position is full-time, based in Aurora, Colorado, and reports to the Executive Chef. It supervises Kitchen Team Members. The stated annual salary range is $58,000 to $60,000. The role works 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 using hands to handle food, equipment, and tools. Work schedules may include various shifts, 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. Reasonable accommodations may be made for qualified individuals with disabilities. Duties may change with or without notice.

Requirements

At least 3 years of experience in a similar culinary role; 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 smooth event and daily-service operations.
Follow proper food-storage procedures to prevent spoilage and contamination.
Conduct regular inventory checks and maintain accurate food-cost records.