Hospitality & Tourism
Sous Chef
THE BOULDER CORK
Job Description Job Description We are seeking a talented and dedicated Sous Chef to join our culinary leadership team. Known for our scratch-kitchen philosophy, We are primarily a scratch-kitchen. You will work alongside our Executive Chef to oversee daily kitchen operations, uphold strict quality standards, and mentor line cooks. Assist in creating featured menu items
Work Schedule & Hours Status: Full-Time, Salaried ( 40 hours per week) Operating Hours: Open for dinner service from 4:30 PM - 8:00 PM
Typical Shift Structure: Morning prep and opening, afternoon prep and supervision leading into line execution and closing management.
Key Responsibilities: Kitchen Operations: Supervise daily prep and dinner service, maintain kitchen cleanliness, working on the line as needed to ensure timing, presentation, and quality control.
Scratch Prep Management: Direct and assist in food preparation production, including all Proteins. Completion of daily prep lists.
Team Leadership: Assist in training, scheduling, and mentoring line and prep cooks while maintaining a positive, efficient kitchen environment.
Inventory & Quality: Help manage food cost, inventory, ordering, and minimize waste while ensuring strict food safety and sanitation standards.
Menu Execution: Ensure consistent execution of all food according to established recipes & Plating
Closing Operations: Manage end-of-night kitchen walkthroughs, station teardowns, and prep lists for the following day.
Qualifications:
Work Schedule & Hours Status: Full-Time, Salaried ( 40 hours per week) Operating Hours: Open for dinner service from 4:30 PM - 8:00 PM
Typical Shift Structure: Morning prep and opening, afternoon prep and supervision leading into line execution and closing management.
Key Responsibilities: Kitchen Operations: Supervise daily prep and dinner service, maintain kitchen cleanliness, working on the line as needed to ensure timing, presentation, and quality control.
Scratch Prep Management: Direct and assist in food preparation production, including all Proteins. Completion of daily prep lists.
Team Leadership: Assist in training, scheduling, and mentoring line and prep cooks while maintaining a positive, efficient kitchen environment.
Inventory & Quality: Help manage food cost, inventory, ordering, and minimize waste while ensuring strict food safety and sanitation standards.
Menu Execution: Ensure consistent execution of all food according to established recipes & Plating
Closing Operations: Manage end-of-night kitchen walkthroughs, station teardowns, and prep lists for the following day.
Qualifications:
- 2+ years of culinary management or lead cook experience in a high-volume or high-end steakhouse/fine-dining environment.
- Strong working knowledge of butchery, sauces, and scratch-kitchen prep techniques.
- Proven ability to lead a team during fast-paced service.
- ServSafe or state-equivalent food safety certification required.
- Strong communication, organizational, and time-management skills.
- Compensation & Benefits: Competitive annual salary $55,000-$70,000 (based on experience.) Manageable quality-of-life hours driven by a focused 4:30PM-8:00PM service window, Paid time off (PTO), Health Insurance and shift meal.
Reference: 3186209537