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Executive Sous Chef

4 weeks ago

Denver, Colorado, United States Paradies Lagardère Travel Retail Full time

Paradies Lagardère Travel Retail is seeking a dynamic and experienced Executive Sous Chef to lead our culinary team in delivering exceptional dining experiences.

The Executive Sous Chef will be responsible for managing daily restaurant operations, ensuring high standards of food quality, and maintaining a clean and safe kitchen environment.

Key Responsibilities:

  • Lead a high-volume culinary team in food preparation and execution, providing clear direction and guidance throughout the shift.
  • Ensure guest satisfaction through memorable culinary experiences and exceptional service.
  • Develop, mentor, and inspire the culinary team to continue learning and growing.
  • Promote a positive and collaborative work environment that fosters teamwork and open communication.
  • Provide feedback and recognition to staff to promote a culture of excellence.
  • Responsible for maintaining product quality standards by performing regular line checks and ensuring compliance with safety and sanitation guidelines.
  • Contribute to building sales and maximizing financial success for the restaurant.
  • Assist with cost control and food inventory management as directed by the Executive Chef.

Requirements:

  • 5+ years of prior culinary or restaurant experience, preferably in a high-volume environment.
  • Experience managing inventory, cost of goods, and financials.
  • Ability to work in a fast-paced, hands-on environment and lead a team to achieve high standards.
  • Experience mentoring and training hourly team members.
  • Ability to stand and walk for periods of eight to ten hours in length each shift.
  • Ability to reach, bend, balance, and transport various objects weighing up to 30 lbs. repeatedly during a shift.
  • Ability to operate kitchen equipment and maintain a clean and safe kitchen environment.

Preferred Qualifications:

  • Experience working in casual or upscale dining environments.
  • Experience working in a restaurant chain or franchise with established processes and systems.