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La Taverne Sous Chef

The Broadmoor Hotel

Colorado Springs, CO

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JOB DETAILS
SALARY
$65,000–$70,000 Per Year
SKILLS
Accounting Software, Algebra, Banquet Services, Benchmarking, Budget Forecasting, Career Development, Coaching, Communication Skills, Concrete, Continuous Improvement, Cook Dishes, Corrective Action, Cost Control, Culinary Operations, Disciplinary Action, Documentation, Employee Relations, Event Management, Facilities and Maintenance, Financial Management, Food Flavor, Food Quality, Food Safety, Geometry, Hotel Management, Human Resources, Internet Application, Interpersonal Skills, Inventory Reports, Leadership, Lift/Move 100 Pounds, Maintain Compliance, Mentoring, Operational Communications, Operational Control, Order Processing, Payroll Software/Services, People Management, Performance Management, Preventative Maintenance, Problem Solving Skills, Promotional Programs, Quality Management, Regulatory Compliance, Regulatory Requirements, Reporting Skills, Restaurant, Revenue Forecasting, Risk Analysis, Safety Standards, Safety/Work Safety, Sanitation, School Attendance, Spreadsheets, Succession Planning, Team Lead/Manager, Team Player, Training/Teaching, Word Processing, Writing Skills
LOCATION
Colorado Springs, CO
POSTED
Today
Position: La Taverne Sous Chef

Pay-Rate: $65,000-$70,000

Job Summary:

The La Taverne operation within the Broadmoor Hotel offers a variety of classic French Steakhouse cuisine. The La Taverne operation within the Broadmoor Hotel 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 playa key part in continuing to uphold our reputation and providing exceptional service to our guests.

As the Sous Chef of La Taverne, you will be responsible for assisting in leading the team through a la carte service and banquet events/special events. Will assist the Chef de Cuisine through executing daily responsibilities to include ordering, kitchen management, executive VIP events, and managing a staff of 15-20 employees daily. This person must be able to follow direction of the La Taverne 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. Learn more about Broadmoor here.

Essential Duties and Responsibilities include the following and other duties may be assigned:

Leadership & Operational Control
  • 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 30 direct reports while maintaining indirect oversight of 40 additional team members.

Forbes / AAA Standards Compliance

  • 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.

Financial Management & Cost Awareness

  • 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 $6M annually.

Employee Management & Employee Relations
  • 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.

Training, Development & Talent Growth

  • 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.

Guest Experience Oversight
  • 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.

Health, Safety & Sanitation Control

  • 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.

Facilities & Preventative Maintenance

  • 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.

Administrative Oversight

  • 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

This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that additional or different tasks be performed when circumstances change.

What we are looking for:

  • 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.

  • To perform this job successfully, an individual should have 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

*Reasonable accommodations will be made for individuals with disabilities*

Don't meet all the qualifications/required skills? 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.

Why Choose the Broadmoor (Benefits)

Working at The Broadmoor is more than just a job. The Broadmoor invests in our employees by offering comprehensive benefits packages and opportunities to grow professionally. By joining our family, you will work with, and learn from, a diverse team of world-class professionals at the longest running Five-Star, Five-Diamond resort in the world.

  • Benefits - Employees are offered expansive benefits including Health & Dental, 401k, local discounts. Please click here for a comprehensive list of benefits.

  • Career Development - We invest in our employees! As a member of the team, you will have the opportunity to grow your career. Whether pursuing career advancement, personal growth, or seasonal employment, we provide training and development opportunities to prepare you for your current role and future career.

Your application will not be penalized for redacting or removing any age- identifying information such as your age, date of birth, or dates of school attendance or graduation.

This posting is expected to close by the date listed at the top of the page. We encourage applicants to apply early for full consideration. If necessary, this posting will remain open until filled.

About the Company

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The Broadmoor Hotel