Full Job Description

Locally owned and operated, West Saloon and Kitchen seeking Sous Chef to join the team in Denver. Our restaurant is all about our family-like culture. We love taking care of our Team and Guests. Our restaurant has been opened in the heart of Denver for almost 4 years and has become a very high-volume and well-known destination. If you have what it takes to work hard and provide great care for Team and Guests while overseeing the production of great food, we would like to meet you.

Salary / Pay Range: $45K - $55K
Benefits include:
- Competitive Base Salary
- 2 weeks annual paid vacation time after one year
- Health Insurance offered after three months
- Dental/Vision Insurance offered after three months
- Life Insurance offered after three months
- Free Parking
- Dining Privilege for family
- Provided meals while on shift

The right candidates must be team players that have a passion for quality product, exceptional service, ability to multi-task, and enjoy completing different projects each day. Sous Chefs are responsible for assisting the Executive Chef's continued effort to deliver outstanding food, safety and sanitation, and financial profitability.

As a Sous Chef you would be responsible for performing the following tasks to the highest standards:

· Supervise, support, schedule, assign daily work

· Assist with interviewing and hiring candidates Inform and train team members in restaurant activities and operations

· Monitor, observe, and assist in evaluating team member performance, discipline, training, development, and termination

· Manage shifts including scheduling and daily decision making

· Complete daily restaurant assignments and setting prep, line checks, paperwork such as employee forms, payroll, purchase orders, invoices

· Ensure compliance with health, safety, sanitation

· Manage and monitor product quality and service and satisfaction trends

· Evaluate and address issues and make improvements accordingly

· Working with team members to direct and other operating expenses to ensure the profitability of operations

Qualifications:

The continued and successful leadership of the restaurant’s incredible operation is the result of team member commitment to the restaurant vision, mission, and values.

· Sous Chef experience of at least 2 years in a leadership position

· Entrepreneurial work attitude is a must

· Ability to work evenings, weekends, and holidays

· Must be at least 18 years of age High school or equivalent

· Leadership, self-discipline, initiative, team player

· Ability to multi-task while keeping up with new projects each day

· Focus on food quality and team satisfaction

· Creative new menu ideas and specials

· Excellent organizational skills and attention to detail

· Create and maintain a positive working relationship with all departments, front and back of house

· Effective cost control, budget, and inventory management experience

· Excellent communication skills, both verbal and written

· Knowledge of restaurant and competitive market

· Flexible schedule accommodations including working holidays and weekends are required.

We are an equal opportunity employer who agrees not to discriminate against any employee or job applicant because of race, color, religion, national origin, sex, physical or mental disability, or age.

Job Type: Full-time

Pay: $45,000.00 - $55,000.00 per year

Job Type: Full-time

Pay: $45,000.00 - $55,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Shift:

• 10 hour shift
• Day shift
• Night shift

Weekly day range:

• Weekend availability

Work setting:

• Casual dining restaurant

Education:

• High school or equivalent (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: One location

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