Sous Chef/Line Cook

Job Overview Highlands Ranch Resort is seeking an energetic and detail-oriented Sous Chef/Line Cook to join our vibrant culinary team. This role offers an exciting opportunity to showcase your culinary talents in a fast-paced, fine dining environment. As the second in command you will be a key player in our kitchen, and assist in supervising daily food operations, ensuring exceptional food quality, and maintaining a seamless kitchen workflow. Your leadership and culinary expertise will help deliver memorable dining experiences for our guests while fostering a positive, team-driven atmosphere. This paid position is ideal for passionate culinary professionals eager to grow their skills and contribute to a dynamic hospitality setting. Duties Assist the Head Chef in overseeing daily kitchen operations, including food preparation, cooking, and plating to meet high standards of presentation and taste Supervise kitchen staff during shifts, providing guidance on food production, safety protocols, and efficient workflow Manage inventory control by monitoring stock levels, ordering supplies, and minimizing waste to ensure cost-effective operations Prepare a variety of menu items with precision and consistency, adhering to established recipes and dietary requirements Support catering events and banquet functions by coordinating food service and ensuring timely delivery of quality dishes Enforce food safety standards and proper handling procedures to maintain a clean, safe kitchen environment Collaborate with team members on menu planning, special dietary accommodations, and innovative culinary ideas to enhance guest satisfaction

Lead Kitchen Operations:

Direct food preparation, expedite orders during peak hours, and maintain service speed.

Qualifications Experience:

2-3+ years of professional cooking experience, preferably in a leadership or senior line cook role.

Technical Mastery:

Deep understanding of various cooking methods, knife skills, and kitchen equipment operation.

Leadership:

Ability to communicate clearly and maintain a calm, level-headed demeanor under intense pressure.

Physical Stamina:

Capacity to stand for long shifts, move quickly, and lift kitchen items up to 50 pounds.

Certifications:

Valid food protection manager certification (e.g., ServSafe) is highly preferred.

Education:

High school diploma or equivalent required; a culinary school degree is a plus. Benefits & Perks Health insurance Paid time off Employee discount on resort services and dining Housing opportunities: Limited employee housing options or nearby RV parking may be discussed for eligible candidates.

Maintain Quality Control:

Inspect plates for proper taste, temperature, portion sizes, and visual presentation.

Manage Personnel:

Create staff schedules, delegate closing tasks, and resolve employee conflicts.

Train & Mentor:

Coach line cooks on technical cooking skills, recipe execution, and safety guidelines.

Enforce Sanitation Standards:

Monitor kitchen cleanliness to comply with local health department regulations.

Control Inventory:

Track stock levels, order fresh ingredients from vendors, and minimize food waste.

Develop Menus:

Collaborate with the Executive Chef to design seasonal menus and daily specials.

Fill Operational Gaps:

Step onto any kitchen station during high-volume periods to support the team. Skills Extensive culinary experience with a strong background in fine dining environments Proven supervising experience with the ability to lead and motivate kitchen teams effectively Knowledge of banquet and catering operations, including event setup and service coordination Expertise in food production, preparation techniques, and presentation skills Strong understanding of inventory management, food safety regulations, and kitchen management practices Experience in menu planning, shift management, and restaurant operations management Excellent communication skills with the ability to foster teamwork and uphold high standards of hospitality and service excellence Join us as a vital part of our culinary team where your leadership and passion for food will help create extraordinary dining moments. We value dedication, creativity, and professionalism—qualities that drive our success in delivering exceptional guest experiences every day!

Pay:

$25.00 - $28.00 per hour

Benefits:

Food provided Health insurance Paid time off Relocation assistance

Work Location:

In person