Kitchen Manager (Sous Chef)
$72,500–$75,000 year
On-siteAspen, Colorado, United States
Job Summary
Manage daily kitchen operations, supervise hourly staff, and oversee back-of-house quality control and labor costs. Lead opening, mid, and closing shifts by directing prep cooks, line cooks, and dish teams while maintaining food standards and service flow. Adhere to organizational policies, maintain clean and organized stations, and control waste through efficient practices. Complete daily logs, manage inventory ordering, and attend pre-meetings to brief staff on menu items and preparation methods. Ensure smooth communication between kitchen, front-of-house, and guests while resolving issues delicately. Requires 5 years of culinary experience, Serve Safe certification, and proficiency with the company POS system.
Required Qualifications
- At least 5 years' experience as a chef/line cook
- Serve Safe Certified
- Positive attitudes and disposition
- Confidently and professionally engage staff and management
- Ability to read and interpret documents such as safety, operating and maintenance instructions, policy and procedure manual
- Ability to write routine reports and correspondence
- Resolve guest issues delicately and to their satisfaction
- Show leadership and confidence to other employees
- Ability to add, subtract, multiply and divide all units of measure
- Computer proficiency and ability to learn and become proficient with the company's POS system
- 95%--Stands during shift
- 75%--Reaches, bends, and stoops frequently
- 5%-- Seated for completing administrative responsibilities and meetings
- Ability to lift a minimum of 40 lbs
- Ability to carry and transport heavy trays and equipment
- Must be in good general health and demonstrate stability
- Must be able to cope with mental and emotional stress of the position which includes adherence to time restraints
- Position is subject to inside environmental conditions but may be exposed to cleaning chemicals and extreme heat
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