Denver - Sous Chef

Happy Camper•Denver, CO

9d•Onsite

About The Position

Happy Camper Denver is seeking a Sous Chef to lead back-of-house operations and help deliver and exceed guest expectations while maintaining the restaurant’s brand standards. The Sous Chef is the kitchen’s second-in-command, reports to the Kitchen Manager, and oversees effective kitchen operations. The role focuses on leading and supervising the back-of-house team and controlling the expo line; hands-on cooking is performed in support of that leadership. Responsibilities include menu production and execution, staff training and development, food ordering, and managing costs, waste, forecasting, and budgets. The Sous Chef works closely with upper management, restaurant management, and hourly front- and back-of-house employees. When the Kitchen Manager is away, the Sous Chef assumes the Kitchen Manager’s responsibilities.

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.
Punctuality, professional appearance, and basic food-handling knowledge.
Strong verbal and written communication skills.
Ability to work efficiently in a fast-paced kitchen and withstand high temperatures throughout a shift.
Ability to lift, push, pull, and carry items weighing up to 50 pounds; this is regularly required for approximately 75% of the time.
Ability to climb periodically, bend at the knees as needed, and travel 30–50 feet regularly.
Ability to stand continuously during preparation, service, or expediting.
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.
Comply with applicable food safety and sanitation requirements, including local health department guidelines.
Work on kitchen stations as needed, set up and break down equipment, and ensure appropriate levels of food preparation.
Master the menu and train staff on presentation, portioning, allergens, and quality standards.
Prepare and store food to maintain quality and freshness.
Treat employees fairly and respectfully and contribute to a positive team environment.
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, including 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.
Work a flexible schedule, including nights, weekends, and holidays, based on business needs.
Assume the Kitchen Manager’s responsibilities when they are away from the restaurant.
Perform and supervise opening and closing procedures, including detailed and deep cleaning of the kitchen and equipment.