Sous Chef
ChoLon Modern Asian Bistro - Downtown - Denver, CO
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Cholon Restaurant Concepts has been a landmark in the Denver culinary scene for the past 14 years. Chef Lon Symensma has drawn inspiration from both his time in Europe as well as the time he spent thru out Asia to create what is now know as ChoLon. Serving everything from handmade dumplings to wok dishes in a swanky dining room, Cholon continues to be a favorite here in Denver. And....we are growing!! With our newly opened Sloans Lake location, the reopening of the Central Park location this month, and DIA in November, we are ni need of some talented and passionate chefs to join the team. This is an incredible opportunity to grow along side a company that is doing just that....growing! What the job looks like: Sous Chef's Responsibilities: Reporting directly to the Executive Chef/CDC Assisting in ordering all products based on par systems and inventory management. Overseeing all ordering and inventory to ensure low food cost Assisting in the management including recruiting, hiring, scheduling, reviewing and terminating Managing staff schedules and ensure cuts are being made whenever possible Maintaining open lines of communication with all management and upper management to address any issues or concerns as they arise. Participating in Manager meetings to address these issues Overseeing quality control of all food production and execution Developing unique and visually appealing plating designs for new dishes Creating new menu items upon guest requests and seasonally. Recording the recipes of these menu items for consistent replication Ensuring all health and safety standards are upheld by enforcing high sanitation standards Addressing all kitchen-related problems and incidences in a timely and effective manner Daily maintenance of BOH systems - Continually follow and tweak all BOH systems from AM walkthrough, temp logs, line checks, prep lists, order guides, etc. Daily follow-through of BOH systems - It is mandatory that all BOH systems that are created are firmly used to the specification of the Executive Chef/CDC Completing and maintaining inventories Knowledge and understanding of the Purchase and Loss Statement on a monthly basis Continually working through RandD process with the Executive Chef/CDC to further dishes on the menu Qualifications: Asian cuisine experience appreciated, but not required 2-3 years of experience in a Sous Chef role Patient and empathetic toward others Practices high standards of cleanliness Strong leadership skills Highly organized Efficient at multi-tasking Experience in high volume service This is an ideal position for someone who is dedicated to providing great service and is seeking to become a member of a hard-working and fun team! Physical Requirements: Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds Safely and effectively use all necessary tools, equipment, and cleaning chemicals Stand and walk for an entire shift, including moving safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces Ability to bear exposure to hot and cold environments If you feel you meet the requirements, are a team player, experienced, passionate, and dedicated to your craft, we want to hear from you! Please reply with a copy of your resume AND a cover letter detailing why you'd be a great addition to our team!
Created: 2024-10-13