Sous Chef
$60,000–$60,000 year
On-siteFort Collins, Colorado, United States
Job Summary
Manage the kitchen staff in daily food production, preparation, and presentation for the hotel's restaurants and room service while ensuring compliance with franchise standards. Oversee human resources in production areas by interviewing, hiring, scheduling, training, and coaching employees to maintain a safe work environment. Schedule and manage kitchen maintenance and sanitation to meet federal, state, and corporate regulations. Monitor and control labor and food costs by preparing reports and charts to ensure budgets are met while maintaining quality. Promote the Accident Prevention Program to minimize liabilities. Assist the Executive Chef in creating and implementing menu and production changes.
Required Qualifications
- High school education or equivalent
- One to two full years of employment in a related position with this company or other organization(s)
- Advanced knowledge of the principles and practices within the food profession
- Experiential knowledge required for management of people and/or complex problems and food and beverage management
- Moderate comprehension and literacy to read use records and all special requests
- Full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day
- Continuous standing during preparation, during service hours or during expediting, usually all day
- Ability to hear equipment timers and communicate with other staff
- Ability to see that product is prepared appropriately
- Excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget
- Must be able to lift, push, pull and carry food and small equipment 75% of the time
- Ability to bend the knees 5-10 times a day when using the lower oven for cooking
- Inside 100% of 8-hour shift
- Ability to work in freezer temperatures of -10 degrees
- Ability to work on the front line at temperatures over 100 degrees
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