Sous Chef | Ball Arena

Legends Global•Denver, CO

1d•Onsite

About The Position

Under the direction of the Executive Chef, Executive Sous Chef and Chef de Cuisine, the Sous Chef is responsible for supporting and overseeing culinary operations throughout the property. This position provides leadership across multiple culinary venues and service areas, including concessions, clubs, suites, premium hospitality, events, production kitchens, and other food and beverage operations as assigned. The Sous Chef is responsible for maintaining high standards of food quality, safety, sanitation, consistency, guest service, and operational efficiency. This position leads and develops culinary team members, assists with menu development and implementation, manages labor and product needs, and ensures successful execution of culinary operations during events and non-event periods.

Requirements

Culinary degree, certificate, or apprenticeship from an accredited culinary institution or equivalent professional experience preferred.
Minimum of five (5) years of professional culinary experience, including at least three (3) years in a high-volume food service, hospitality, entertainment, hotel, restaurant, stadium, arena, or similar operation.
Previous supervisory or leadership experience in a high-volume culinary environment required with proven ability to lead culinary teams and effectively manage multiple operations simultaneously.
Demonstrated knowledge of food production, menu execution, recipe development, food safety, sanitation, and kitchen operations.
Proven ability to improve kitchen efficiencies, food quality, consistency, and operational costs.
Strong leadership, communication, organizational, problem-solving, and team-building skills.
Strong understanding of food cost, labor management, purchasing, inventory control, and operational financials.
Knowledge of applicable health and safety regulations, sanitation requirements, chemical usage, fire procedures, HACCP principles, and food handling standards.
Knowledge of commercial kitchen equipment, proper operation, cleaning, and maintenance.
ServSafe certification required or ability to obtain certification within a designated period.
Must be detail-oriented, highly organized, and able to prioritize multiple responsibilities in a fast-paced environment.
Proficiency with Microsoft Word, Excel, PowerPoint, and other applicable business and culinary technology systems.
Ability to communicate effectively with a diverse workforce.
Bilingual English/Spanish skills are preferred.
Ability to work independently while also functioning effectively as part of a larger culinary leadership team.

Nice To Haves

Bilingual English/Spanish skills are preferred.

Responsibilities

Support the Executive Chef, Executive Sous Chef, and Chef de Cuisine in planning, developing, and executing culinary operations across all property food and beverage venues, events, concessions, premium spaces, and production kitchens.
Lead, supervise, and develop culinary team members by providing training, coaching, onboarding, performance management, and ongoing professional development.
Assist with menu development, recipe creation, standardized production procedures, and implementation of innovative culinary concepts that enhance the guest experience.
Plan, coordinate, and oversee daily food production and event execution to ensure quality, consistency, timing, and operational excellence.
Manage culinary staffing, scheduling, labor deployment, payroll support, and resource allocation to meet operational and event demands.
Order food, ingredients, and supplies while managing inventory, product usage, food costs, waste reduction, and purchasing processes.
Ensure compliance with all food safety, sanitation, HACCP, health department, and company standards related to food handling, preparation, storage, and service.
Maintain high standards of food quality, presentation, cleanliness, organization, equipment maintenance, and workplace safety across all culinary operations.
Enforce departmental policies, service expectations, safety procedures, PPE requirements, and best operational practices.
Build collaborative relationships with culinary leadership, operations teams, vendors, event staff, and other departments to support seamless execution of events and daily operations.
Communicate operational priorities, staffing needs, menu execution requirements, and business initiatives effectively with team members and leadership.
Support financial performance through labor management, inventory control, portion control, purchasing oversight, and operational efficiency improvements.
Utilize culinary, scheduling, inventory, payroll, purchasing, and Microsoft Office systems to support daily operations and reporting.
Support culinary operations across the property and provide assistance at other company facilities or special events as business needs require.
Perform other duties as assigned.