Sous Chef

True Food Kitchen•Boulder, CO

2d•Onsite

About The Position

The Sous Chef will join the Boulder opening management team of TFK. This role involves opening and closing the line, performing precise line checks and facility walks, ensuring compliance with EcoSure standards, and addressing any deficiencies. The Sous Chef will run high-volume service periods from the expo or wheel position to maintain TFK's food quality and presentation standards. Responsibilities also include coordinating with both Back of House (BOH) and Front of House (FOH) teams, participating in EcoSure and Health inspections to ensure a safe production environment, and being responsible for the hiring and development of BOH employees, including managing their schedules and reporting payroll hours in compliance with company standards and state laws. The Sous Chef will partner with the Executive Chef (EC) to manage the P&L, aiming to maximize profits through effective food cost management, labor control, and inventory management, while maintaining consistent open communication with the FOH team to ensure adherence to TFK guidelines. The ideal candidate possesses a strong passion for culinary excellence, is exceptionally detailed, resilient in stressful situations, and capable of handling last-minute requests. They should have over 2 years of experience as a chef in a full-service, high-volume restaurant, basic knowledge of financial aspects of business operations, and exhibit leadership, coaching, and motivational skills.

Requirements

Has a strong passion for culinary excellence, and you are exceptionally detailed.
Are resilient in stressful situations and always able to handle last minute requests.
For more than 2 years, as a chef, you’ve been a key ingredient in the success of a full service, high-volume restaurant.
Has basic knowledge and understanding of financial aspects of business operations.
Are caring, self-motivated and exhibit an aptitude for leading, coaching, and driving excellence.

Responsibilities

Opens and closes the line, performs precise line checks and facility walks, EcoSure with proper documentation to adhere to company standards and addresses any deficiencies.
Runs high volume service periods from the expo or wheel position to ensure food quality and presentation is up to TFK standards.
Performs with BOH and FOH team, precise line checks and facility walks with proper follow up and documentation and participates with all EcoSure & Health inspections, ensuring a safe production environment.
Responsible for the hiring and development of back of house employees; managing their schedules and reporting payroll hours in compliance to company standards and state laws.
Partners with EC on managing the P&L to assist in maximizing the profts through food cost management, labor, inventory control and performance of the restaurant.
Consistent open communication with FOH team to ensure adherence of TFK guidelines.