CHEF, SOUS I - Boulder, CO

Salary: $70,000 - $72,000

RELOCATION ASSISTANCE AVAILABLE!!!

Driven by our passion in the pursuit of hospitality and culinary excellence, Morrison Living has built community through dining experiences for over a century. Embedded in our culture, we deliver exceptional service and aim to be the best part of someone's day. The commitment of our team members to these core principles makes us an industry leader and an employer of choice for hospitality professionals.

Everything we do means more when it's served with care. The exceptional care and culinary artistry of our team members is nurtured by training, developing, and recognizing our greatest asset - our people. This approach makes the Morrison Living difference. Join us and discover how we build community one meal at a time.

Apply to Morrison Living today!

Morrison Living is a member of Compass Group USA

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Set against the dramatic backdrop of the Rocky Mountains and just minutes from downtown, the sprawling 20-acre campus offers a wealth of dining options that feature local farm-to-table fare. Nutrition is crucial to senior health and wellness, and it's a central part of daily life here. Our culinary team crafts community-specific menus that cater to resident preferences, incorporate seasonal local ingredients, and accommodate special dietary needs.

Job Summary:

The Executive Sous Chef is a pivotal role within our kitchen, assisting the Executive Chef in managing all aspects of food production and kitchen operations. This role involves overseeing the preparation and presentation of high-quality dishes, supervising and training kitchen staff, and ensuring that all culinary operations run smoothly and efficiently. The ideal candidate will have a passion for culinary excellence, strong leadership skills, and the ability to thrive in a dynamic, fast-paced environment.

Key Responsibilities:

Culinary Excellence:

• Prepare and oversee the preparation of high-quality, innovative dishes that adhere to cost-effective practices and corporate guidelines.

• Collaborate with the Executive Chef to develop and update menus based on seasonal ingredients, market trends, and customer feedback.

Operational Support:

• Assist the Executive Chef in planning and executing daily kitchen operations.

• Assist in all aspects of kitchen management including planning, ordering, inventory control, and food preparation.

Cost Management:

• Contribute to the development and implementation of cost control measures, monitoring expenditures to align with budgetary constraints.

Team Supervision:

• Conduct regular inspections to ensure kitchen cleanliness, organization, and meets sanitation standards while supervising and guiding kitchen staff.

• Employee Development: Inspire, train, and mentor back-of-house employees to enhance performance and achieve operational objectives.
• Additional Duties: Perform other related responsibilities as assigned to support the culinary team and operational goals.

Qualifications:

• Education: Bachelor's Degree in Culinary Arts, Food Service Technology/Management, or a related field; or Associate's Degree in Culinary Arts with advanced specialized training.
• Experience: 3-5 years of progressive culinary experience with a proven track record in various kitchen positions and stations.
• Skills: Demonstrated ability to think quickly, adapt, and create exceptional dishes under pressure. Proficient in food cost management, product quality assessment, and kitchen operations.
• Technical Proficiency: Competent in using Microsoft Office Suite (Word, Excel, PowerPoint), Outlook, and Internet applications.
• Communication: Excellent interpersonal, customer service, and written/verbal communication skills.