Executive Sous Chef
Company: The Club at Rolling Hills
Location: Golden
Posted on: February 18, 2026
|
|
|
Job Description:
Job Description Job Description Description: An executive sous
chef is a second-in-command in the kitchen, responsible for
assisting the executive chef in overseeing daily operations,
managing staff, and ensuring food quality and consistency. Key
duties include menu planning, food cost and labor cost management,
supervising and training kitchen staff, and enforcing health and
safety standards. This role requires a blend of culinary and
management skills to ensure smooth operations and high customer
satisfaction. This is a great opportunity to work in a dynamic,
hospitality-driven environment at an exclusive country club known
for exceptional service and member experiences. Job
Responsibilities: Staff Management: Supervise, train, and mentor
kitchen staff, conduct performance evaluations, and manage
scheduling. Operational Oversight: Manage all day-to-day kitchen
operations, ensuring the team has proper direction and that tasks
are completed efficiently. Food Quality: Ensure that all dishes
meet the establishment's standards for taste, presentation, and
quality. Menu and Recipe Development: Assist the executive chef in
developing new menus, recipes, and food purchase specifications.
Cost Control: Monitor and manage food and labor costs to ensure
financial efficiency. Health and Safety: Enforce strict health,
safety, and sanitation standards within the kitchen. Inventory and
Ordering: Oversee food ordering and manage inventory to ensure
sufficient supplies. Problem Solving: Handle kitchen issues as they
arise and ensure problems are resolved professionally.
Communication: Collaborate with front-of-house managers to ensure a
seamless dining experience. Key qualifications Proven cooking and
management experience. Strong leadership and team-building skills.
Expertise in menu development and culinary techniques. Knowledge of
food safety and sanitation regulations. Financial management
skills, particularly in food and labor costing. A degree from a
culinary school is often beneficial, but experience is the most
crucial factor. Complete opening and closing duties as assigned to
set up the day for success. Creating prep lists for all kitchen
crew. Support the preparation of all food items for meal period and
next service. Monitor and maintain cleanliness, sanitation and
organization of assigned station and service areas. Alert Chef as
to any deficiencies of food items and/or any maintenance needs or
safety hazards. Develop all kitchen crew for cross training and
promotion. Participate and lead roll out programs to the menu,
seasonal items, and recipe changes. Supports the corrective action
plans for kitchen. Participates in interviews and selection of new
kitchen crew. Interacts with Guests - table visits, complaints,
special requests. Participates all kitchen crew meeting.
Requirements: 3 years experience as a sous chef/kitchen manager or
equivalent. High school graduate. Any formal culinary training.
Ability to analyze and participate in financial planning. Ability
to communicate verbal and written English with Guests, management
and co-workers. Ability to maintain complete knowledge of all
cooking techniques, which are required to prepare restaurant menu
items. Ability to maintain complete knowledge of all menu and
special items, their preparation method/time, all ingredients and
quality standards, taste, appearance, texture, temperature, garnish
and method of presentation. Ability to lift up to 40 lbs., 10-20 is
typical Ability to carry up to 120 feet Ability to reach up to 6
feet, 4 is typical Ability to work off counter heights of 36 - 42
inches Ability to move through 24 inch aisles and spaces as small
as 12 inches
Keywords: The Club at Rolling Hills, Colorado Springs , Executive Sous Chef, Hospitality & Tourism , Golden, Colorado
