Executive Sous Chef
On-site · Denver, Colorado, United States
Denver, Colorado, United StatesOn-siteFull TimeSenior LevelAssociates DegreeHospitality ServicesEnterprise
Type
Full Time
Level
Senior Level
Education
Associates Degree
Company size
Enterprise
Industry
Hospitality Services
Job Summary
Executive Sous Chef role overseeing multiple kitchen operations and ensuring high-quality food production across banquets, room service, restaurants, bar/lounge, and employee cafeteria. The position leads and develops kitchen staff, maintains sanitation and food safety standards, drives performance and financial objectives, contributes to menu development, purchasing guidelines, and cost controls, and collaborates with executive teams to deliver outstanding guest hospitality.
Required Qualifications
- High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area
- Ensures sanitation and food standards are achieved
- Oversees all food preparation areas (banquets, room service, restaurants, bar/lounge and employee cafeteria) and support areas
- Ability to lead and develop staff including direct reports
- Experience with budgeting and cost control in a kitchen environment
- Knowledge of safety and sanitation standards and certifications
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