Sous Chef

THE BOULDER CORK

Boulder, CO Job Details Full-time $55,000 - $70,000 a year 9 hours ago Benefits Health insurance 401(k) Paid time off Employee discount Qualifications Kitchen health and safety standards Staff supervision Food service health code compliance Team supervision Meat preparation Leading team collaboration initiatives Sauce making techniques Managing kitchen staff

Full Job Description Benefits:

401(k) Employee discounts Health insurance Paid time off 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:

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.