Sous Chef

Stonebridge Hospitality Associates•Denver, CO

About The Position

The Sous Chef supervises food preparation for all hotel culinary operations, ensuring food quality, quantity control, taste, and presentation meet the standards established by the Executive Chef. The role oversees culinary staff and stewards, supports menu planning and development, manages food inventory and supply orders, and ensures compliance with health, safety, and sanitation requirements. The Sous Chef also helps coordinate kitchen staffing, prepares food as needed, maintains accurate food cost records, and collaborates with banquet and restaurant teams to support events and daily service. The position works primarily in a kitchen environment, with exposure to high temperatures, cooking equipment, and cleaning chemicals. It involves extended periods of standing and walking, regularly lifting and carrying objects up to 50 pounds, and frequent use of hands to handle food, equipment, and tools. Work schedule flexibility is required, including nights, weekends, and holidays. Reasonable accommodations may be made for qualified individuals with disabilities.

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.
Ability to work various shifts, including nights, weekends, and holidays.
Ability to stand and walk for extended periods and regularly lift and carry objects up to 50 pounds.

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.
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 in scheduling kitchen staff to meet operational needs and control labor costs.
Prepare food items as required and maintain consistent food quality throughout 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.