Executive Sous Chef

City, State: Denver, Colorado

Come join the Range family at the Renaissance Denver Downtown City Center in the beautifully restored, historic Colorado National Bank building. We are searching for an amazing Executive Sous Chef.

Benefits

We offer great benefits, including but not limited to:

• Health insurance

-401(k) matching

• Paid time off
• Vision insurance
• Dental insurance
• Disability insurance
• Great travel perks!
• Title: Executive Sous Chef
• Location: Denver, CO
• FLSA: Exempt
• Status: Full-time
• Reports to: Executive Chef
• Supervises: Kitchen Team Members

Pay Range

$72,000.00 to $74,000.00 per year

Job Summary

The Executive Sous Chef is responsible for overseeing food preparation, ensuring high culinary standards, and assisting with kitchen management. This role supervises kitchen staff, monitors food quality, and collaborates with the Executive Chef to manage inventory, order supplies, and develop menus while ensuring compliance with health and safety regulations.

Essential Functions and Duties

• Ensure food quality by checking raw and cooked products to meet culinary standards.
• Monitor sanitation practices and ensure compliance with health and safety regulations.
• Inspect the quantity and quality of received products and manage inventory.
• Order and requisition food supplies to maintain efficient kitchen operations.
• Supervise kitchen staff and coordinate food preparation and kitchen maintenance.
• Inspect supplies, equipment, and work areas to ensure compliance with standards.
• Oversee food presentation, including creating decorative food displays.
• Instruct cooks and other kitchen staff in food preparation, garnishing, and presentation techniques.
• Estimate food and ingredient costs and manage supply needs.
• Collaborate with the Executive Chef and team to develop recipes and menus, considering seasonal ingredients and customer demand.
• Maintain regular attendance and uphold high standards of personal appearance and grooming.

Required Experience, Education, and Skills

• College or university program certificate, or 2-4 years of related experience and/or training, or an equivalent combination of education and experience.
• Strong supervisory and leadership skills with the ability to train and manage kitchen staff.
• Proficiency in interpreting and performing basic computer functions, including MS Office, Outlook, Word, and Excel.
• Knowledge of food safety, sanitation, and health regulations.
• Ability to estimate food costs, manage inventory, and control budgets effectively.
• Excellent communication skills, with the ability to collaborate with team members and other departments.
• Ability to work in a fast-paced, high-pressure environment while maintaining attention to detail.

Work Environment

• Primarily a kitchen environment with exposure to high temperatures and kitchen equipment.
• Frequent exposure to cleaning chemicals throughout the day.
• Standing for more than 90% of the time.
• Walking for more than 50% of the time.
• Lifting and pushing/pulling up to 50 lbs. more than 1/3 of the time.
• Flexibility to work evenings, weekends, and holidays as required.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the team member for this job. Duties, responsibilities, and activities may change at any time with or without notice.