Sous Chef

This is a year-round position offering the opportunity to work closely with experienced leadership and continue developing culinary and operational skills with potential for long-term growth within the organization.

Responsibilities

• Assist in overseeing daily kitchen operations and food preparation
  
• Support front-of-house staff to ensure a seamless guest experience
  
• Maintain high standards of food quality, cleanliness, and organization throughout the restaurant
  
• Handle guest inquiries, feedback, and concerns professionally and promptly
  
• Collaborate with the management team to develop and implement strategies that improve efficiency, consistency, and profitability
  
• Train, mentor, and supervise kitchen staff while maintaining a positive and productive work environment
  
• Ensure proper food safety, sanitation, and kitchen procedures are consistently followed
  

Qualifications

• Previous experience in a supervisory or managerial culinary role within the restaurant industry
  
• Strong leadership skills and the ability to motivate a diverse team
  
• Excellent communication and interpersonal skills
  
• Solid knowledge of restaurant operations and industry trends
  
• ServSafe Manager Certification required within 90 days of hire
  
• Spanish-speaking is a plus
  
• Flexible availability to work a mix of days and nights, including weekdays and weekends
  
• Ability to perform well in a fast-paced, high-volume kitchen
  

Attributes We Are Looking For

Growth Mindset: Desire to continuously learn, improve, and refine both personal skills and restaurant operations.

Creativity: Understands menu development, including guest preferences, food cost, execution during busy service, labor considerations, and seasonality. Ability to create and adjust recipes while collaborating effectively with others. Comfortable giving and receiving constructive feedback.

Organization: Works in a clean and systematic manner. Strong with operational systems, including ordering, recipe writing, allergy guides, inventory management, scheduling, and timelines. Helps create, encourage, and enforce organizational systems for food and equipment storage in limited kitchen, walk-in, and freezer space.

Leadership: Leads by example and strives for excellence while inspiring others to do the same. Addresses challenges with a focus on constructive solutions. Willing to perform any task asked of the team. Listens to coworkers perspectives to maintain awareness of team and restaurant needs.

Professionalism: Treats staff, guests, equipment, and products with respect. Maintains composure and performs well under pressure. Arrives prepared, stays focused at work, and represents the company positively.

Communication: Builds and maintains rapport with the team. Anticipates needs and communicates clearly and constructively at all times.

Compensation & Benefits

• Salary based on experience: $50,000 $70,000 annually
  
• Comprehensive health insurance coverage
  
• 401(k) retirement plan with company match
  
• Opportunities for growth and advancement
  

Join Our Team

If you're ready to take the next step in your culinary career and join a dynamic team in beautiful Dillon, Colorado, we want to hear from you.