Executive Sous Chef

Duties include:

• Distributes food preparation lists to juniors and their departments of the kitchen.

• Keeps control of the timely execution of food production and having food ready in time for delivery as well as supervising fire times to reflect each event’s needs.

• Manages sanitation and cleanliness of the kitchen area ensuring cleaning schedules/sheets are being completed.

• Covers any responsibilities of the Chef de Cuisine in their absence.

• Staying updated and in clear communication with sales, catering captains, and delivery drivers regarding any changes to events.

• Responding quickly to emails, updating prep sheets, and communicating to all areas of kitchen noting any production of changes.

• Tastes food that is prepared regularly.

• Adjusts seasoning and presentation aesthetics to reflect the highest quality possible.

• Adjusts master recipes as needed, coordinating with the Culinary Director. 

• Responsible for assisting in overall professionalism and ethical conduct in the kitchen and interactions with clients and internal staff. 

• Handles and document any behavioral discrepancies with juniors and reports them to HR immediately.

Salary: $65,000 to $68,000 per year (salaried position, overtime exempt)

Experience: At least 5 years of relevant experience, including managing kitchen staff. Events/Catering experience is highly preferred.

Schedule: Monday-Sunday, Day or Night (varies based on need). Must be available to work on weekends as needed. 

Transportation: Reliable transportation to get to the main kitchen located in Lakewood, Colorado

Benefits: 

• Medical, Vision, Pet, and Dental insurance
• 401K with an employer matching contribution
• PTO and Sick Time
• Employer provided lunch
• ZayZoon - Earned wages-on-demand benefit which allows employees to access earned wages when needed most