Sous Chef
Safta
3330 Brighton Blvd, Denver, CO, USA
Safta hiring Sous Chef in Denver, CO

Safta hiring Sous Chef in Denver, CO

SaftaMore Info

Full Time • Salary ($60k - $65k)
Expires: Feb 20, 2025 • Closed: Feb 12, 2025

Sorry, this job closed on Feb 12, 2025. Below are other jobs that may be of interest to you.

Required Years of Experience

2 years


Job Details

Overview: The Sous Chef plays a critical role in managing the daily operations of the restaurant kitchen, providing professional leadership and direction to kitchen personnel. This position is responsible for ensuring that all recipes, food preparations, and dishes meet the restaurant's commitment to quality. 

Responsibilities:

  • Develop and maintain professional relationships with all employees through a positive and collaborative work effort.
  • Delegate tasks to employees, providing guidance and support to improve their skills and performance.
  • Manage kitchen operations on a shift-to-shift basis, ensuring smooth transitions and continuity in service.
  • Manage kitchen operations on a shift-to-shift basis, ensuring smooth transitions and continuity in service.
  • Expedite orders during service, ensuring timely and efficient delivery of dishes.
  • Ensure all kitchen staff adhere to health and safety regulations, maintaining a safe and sanitary work environment.
  • Oversee daily kitchen production activities including food preparation, and cooking ensuring efficiency and consistency.
  • Organize direct kitchen workflows during production to ensure efficient production operations.
  • Recipe and Formula adherence, ensure all production recipes are prepared according to the recipe and presentation standards.
  • Quality assurance maintain high quality food preparation, taste, texture, and appearance and inventory oversite, monitor and manage inventory levels and pars.
  • Place orders with suppliers.
  • Train and develop production kitchen staff  focusing on culinary skills, food safety, and teamwork.
  • Maintain cleanliness and sanitation standards ensure proper use of equipment making sure the equipment is properly maintained and in good working order .

Experience/Skills:

  • Proven experience as a Sous Chef or in a similar role in a high-volume kitchen.
  • Strong leadership and management skills.
  • Excellent culinary skills and knowledge of various cooking techniques.
  • Familiarity with food safety and sanitation regulations.
  • Ability to work well under pressure in a fast-paced environment.
  • Excellent communication and interpersonal skills.
  • Attention to detail and a passion for creating high-quality dishes.
  • Culinary degree or equivalent experience is preferred.
  • Proficiency in using MarginEdge or similar inventory management systems.
  • Able to stand for a 12-14 hour shift


Compensation Details

Compensation: Salary ($60,000.00 - $65,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Dining Discounts, Wellness Program


Required Skills

Strong Knowledge of Cooking Techniques and Flavor Profiles

Leadership

Ability to Lead a Team and Delegate Tasks Effectively

Team Management

Excellent organizational and time management skills

Task Delegation

Strong Attention to Detail and Commitment to Maintaining High Standards of Quality

Training and Development

Knowledge of Health and Safety Regulations and Ability to Ensure Compliance

Kitchen Operations Management

Understanding of Food Costing, Inventory Management, and Kitchen Operations

Food safety regulations

Creativity and Passion for Culinary Arts

Inventory Management

Recipe Adherence

Quality Assurance

Culinary Skills

various cooking techniques

Communication

Interpersonal Skills

Attention to Detail

High Volume Kitchen Experience

Ability to Work Under Pressure

Margin Edge or Similar Inventory Management Systems

Read more

View Job Description

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Part of Pomegranate Hospitality

Safta brings you on a journey through food and beverage which pays homage to the culinary landscape of Israel. With influences that stem from the Middle East, Europe and North Africa, this menu reflects a collection of moments where food and culture have crossed paths, offering a taste of an ever-evolving cuisine. Wood fired pita bread baked steps from the table will soak up the flavors of Israel, Bulgaria, Yemen, Syria, Morocco, Turkey, Palestine and Greece.

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