1858 Sous Chef

The Broadmoor Hotel's Talent Acquisition Team•Colorado Springs, CO

2d•Onsite

About The Position

The Restaurant 1858 operation within the Broadmoor Hotel offers a remarkable dining experience showcasing Colorado cuisine and assists with maintaining the Forbes Travel Guide Five-Star and AAA Five-Diamond ratings for the Hotel. The Broadmoor is committed to creating a culture of family and community while simultaneously providing a genuine, unforgettable experience for our guests and team. This role will play a key part in continuing to uphold our reputation and providing exceptional service to our guests. As the Sous Chef of Restaurant 1858, you will be responsible for leading the team through a la carte dinner service and banquet events/special events and will execute daily responsibilities to include ordering, kitchen management, executive VIP events, and managing a staff of 10-15 employees daily. This person must be able to follow direction of the 1858 Chef de Cuisine, Executive Sous Chef of Restaurants and the Executive Chef in maintaining the highest standards of food quality, taste, and production while following the standards set in place as a manager at the hotel. Our employees represent the Broadmoor brand and are ambassadors of our Forbes Five-Star and AAA Five Diamond Standards.

Requirements

Applicable culinary degree and applicable experience of at least three (3) years of related culinary experience and/or training; or equivalent combination of education and experience.
Must be 18 years old.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to write routine reports and correspondence.
Ability to speak effectively before groups of customers or employees of organization.
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.
Ability to apply concepts of basic algebra and geometry.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Knowledge of Word Processing software; Spreadsheet software; Accounting software; Inventory software; Payroll systems; Internet software and Order Processing systems.
Directly supervise employees in the Culinary Department. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; talk or hear and taste or smell.
The employee is frequently required to reach with hands and arms.
The employee is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl.
The employee must frequently lift and/or move up to 60 pounds.
Occasionally push and/or pull 100+ lbs and lift up to 100 lbs with assistance.
The employee must occasionally lift and/or move up to 100 pounds.
Specific vision abilities required by this job include close vision and distance vision.
Enthusiastic, friendly, and energetic team member who works well with others.
Strong interpersonal communication skills.

Nice To Haves

If you are committed to joining a team that provides world-class service, we encourage you to still apply. At the Broadmoor, we are looking for exceptional team members that are willing to learn, grow and deliver 5-star service to our guests.

Responsibilities

Leads and oversees daily culinary and stewarding operations during assigned shifts, ensuring staffing coverage, skill alignment, and operational readiness.
Maintains a constant leadership presence during service periods, banquets, and special events to control execution and service flow.
Enforces menu execution, presentation, quality, and consistency in alignment with the Chef de Cuisine’s vision and established standards.
Provides clear direction to Junior Sous Chefs, supervisors, and hourly staff while holding teams accountable for performance, conduct, and professionalism.
Leads and supervises 10-15 direct reports while maintaining indirect oversight of 30 additional team members.
Enforces Forbes Five Star and AAA Five Diamond standards across assigned culinary operations through consistent oversight and correction.
Maintains inspection readiness by ensuring operational, cleanliness, and service standards are met and sustained daily.
Participates in continuous improvement initiatives that protect ratings, enhance guest experience, and strengthen luxury positioning.
Assumes responsibility for shift- and area-level cost control in alignment with departmental financial goals.
Manages labor efficiency, food usage, and waste reduction through planning, supervision, and corrective action.
Reviews production, portioning, and inventory practices and reports variances to the Chef de Cuisine.
Drives financial discipline while maintaining defined quality and service standards.
Accountable for maintaining projected budgeted revenue benchmarks of $2M annually.
Directly supervises Junior Sous Chefs, hourly culinary, and stewarding employees during assigned operations.
Plays an active role in hiring input, scheduling execution, performance management, and progressive discipline.
Delivers coaching, counseling, and corrective action in partnership with culinary leadership and Human Resources.
Enforces workplace standards to maintain a professional, respectful, and harassment-free environment.
Ensures compliance with required training, certifications, and safety programs.
Develops culinary and leadership skill sets through hands-on training, mentoring, and structured feedback.
Identifies high-potential employees and provides development input for promotion and succession planning.
Conducts and documents performance feedback and review input with measurable expectations and accountability.
Holds direct responsibility for the culinary contribution to the guest experience during assigned shifts.
Partners with Front of House leadership to ensure service alignment, timing, and issue resolution.
Manages response to guest feedback related to culinary execution and ensures corrective actions are implemented.
Enforces all health, safety, and sanitation standards within assigned culinary and stewarding areas.
Ensures consistent food safety, cleanliness, organization, and compliance with regulatory requirements.
Identifies risks related to unsafe behavior, injuries, theft, or time theft and takes corrective action.
Coordinates maintenance needs and equipment concerns with the Chef de Cuisine and Engineering.
Ensures issues impacting safety, sanitation, or operations are reported and addressed promptly.
Maintains operational standards for kitchens, storage areas, hallways, and associated workspaces.
Ensures accuracy and compliance of culinary documentation, including recipes, production lists, inventories, and logs.
Completes and reviews required reports, checklists, and operational summaries.
Communicates operational outcomes, challenges, and follow-up items clearly and consistently to leadership.
Other duties as assigned.