Sous Chef - Timberline Grill
About The Position
The Sous Chef provides guidance and daily supervision to the Timberline Grill kitchen team, supports operational goals, and helps monitor performance and profit objectives. The role leads kitchen service in the Chef de Cuisine’s absence, including running expo and maintaining station standards through close. The Sous Chef prepares menu items, keeps the kitchen stocked and ready for service, and maintains mastery of the steakhouse program, including steak cuts and temperatures, grill and broiler execution, dry-aged offerings, and Wagyu. The position trains team members on tableside presentations, including bourbon flambé carving and composed presentations, and upholds recipe, specification, pasta-program, and allergen standards. It models and enforces food safety and sanitation practices, including temperature monitoring, cooling documentation, labeling, and corrective action. The Sous Chef places and verifies vendor orders using Coupa, supports special events, and assists with budgets, cost controls, pars, and inventory. Additional duties include coaching and documenting team member development, completing field audits in myField, promoting and enforcing customer service standards, assisting the Chef de Cuisine with administrative duties, maintaining quality assurance and regulatory compliance, reporting potential issues to management, and maintaining confidentiality. The role may work any shift, including nights, weekends, and holidays, as business needs dictate.
Requirements
- Associate degree (A.A.) in culinary arts or a related field and at least two years of culinary experience, or an equivalent combination of education and experience.
- At least one year of previous supervisory experience.
- Excellent written and verbal communication skills; fluency and literacy in English.
- Proficiency in Microsoft Office applications, including Excel, Word, and Outlook, and ability to work with ordering and inventory systems such as Coupa.
- Ability to maintain confidentiality and professionalism.
- Ability to write reports, business correspondence, and procedure manuals.
- Ability to present information effectively and respond to questions from groups of managers, clients, customers, and the general public.
- Ability to perform arithmetic and calculate rates, ratios, and percentages, and to draw and interpret bar graphs.
- Ability to interact with guests, staff, and colleagues and resolve problems and conflicts diplomatically and tactfully.
- Ability to work all shifts, including nights, weekends, and holidays, as business needs dictate.
- Current food manager certification (ServSafe or state equivalent), or ability to obtain it within 30 days of the start date.
Nice To Haves
- Fine dining or steakhouse experience preferred.
Responsibilities
- Provide guidance and daily supervision to department staff and support operational, performance, and profit objectives.
- Lead kitchen service in the absence of the Chef de Cuisine, running expo and maintaining station standards through close.
- Adhere to scheduling and coordinate concerns with the manager, with attention to guest satisfaction.
- Prepare Timberline Grill menu items, follow prep lists, and ensure the kitchen is stocked and ready for service.
- Maintain working mastery of steak cuts and temperatures, grill and broiler execution, dry-aged products, and Wagyu offerings.
- Execute and train team members on tableside presentations, including bourbon flambé carving and composed presentations.
- Uphold recipes and specifications, including the house-extruded pasta program, and ensure menu allergen information is accurate and followed at station level.
- Model and enforce food safety and sanitation standards, including temperature monitoring, logs, cooling documentation, labeling, and corrective action.
- Place and verify vendor orders against pars and delivery schedules in Coupa.
- Support wine dinners, prix fixe services, and banquet functions featuring Timberline menu items.
- Support departmental budgets and cost-control procedures by monitoring pars and inventory.
- Train and coach culinary team members and document coaching conversations with team member acknowledgement.
- Complete assigned myField audits under the Sous Chef’s own login and ensure assigned team audits are completed accurately.
- Promote and demonstrate superior customer service, ensure standards are followed, and address issues as they arise.
- Assist the Chef de Cuisine with administrative duties, including tracking and maintaining attendance records.
- Help maintain quality assurance procedures that meet health department and customer service standards.
- Ensure regulatory compliance within the area of authority and report potential issues to management.
- Maintain strict confidentiality in departmental and company matters.
Benefits
- Day-one medical coverage for eligible full-time team members, with medical, dental, vision, life, and short-term disability insurance.
- 401(k) matching.
- Annual performance bonus; availability may vary by position.
- Paid time off earned according to local policy, increasing with length of employment.
- Discounted casino bus tickets.
- Discounted RTD EcoPass.
- Monthly hot meal served by the Leadership Team.
- 20% discount at Starbucks, Ara Spa, and food outlets.
- 100% Colorado Gaming License reimbursement after 90 days of employment.
- Hotel discounts at PENN properties and discounts on goods and services.
- Education reimbursement program and annual scholarship program.
- Career development opportunities.
- Wellness programs supporting financial, physical, and mental well-being.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree
