Banquet Jr. Sous Chef - Limelight Boulder

Position Summary

The Banquet Jr. Sous Chef supports in overseeing kitchen operations, ensuring food is prepared and presented according to restaurant standards. They assist with the preparation and cooking of dishes, manage kitchen staff during their shifts, and ensure adherence to food safety regulations. Additionally, they help with inventory control, ordering supplies, and maintaining a clean and organized kitchen environment. This position reports to the Executive Chef.

Essential Job Functions

• Assist the Executive Chef with all kitchen needs
• Monitor food quality and presentation to ensure it meets the restaurant's standards and guest expectations
• Cook and prepare food to order on daily basis
• Properly stores all mise en place and submit production needs for following day by shift end
• Works all stations as required
• Develop and train line staff to standard performance level
• Assure safe and clean work conditions for all personnel
• Communicate with the Executive Chef to assure proper service according to assigned shift
• Supervises and coordinates the line crew to achieve assigned tasks according to Kitchen standards
• Maintains cleanliness guidelines for all kitchen production, walk-ins and storage areas
• Assist in daily inventories as needed
• Other duties as assigned

Qualifications

• Culinary degree or equivalent work experience required
• ServSafe certification required
• 5 years of culinary experience required

Skills & Knowledge

• Knowledge of purchasing food and beverage
• In-depth knowledge of culinary techniques, food preparation, and kitchen equipment
• Knowledge of high-volume production
• Familiar with menu costing, inventory, and ordering
• Familiar with hotel fire, safety and health procedures. Assist in emergency and security procedures as directed by management
• Ability to read a P&L and understand the dynamics of labor and food cost management
• Ability to assist culinary team in achieving labor and food budgets
• Strong understanding of food safety regulations and sanitation standards
• Strong time management skills, with the ability to work under pressure and multitask effectively
• Ability to create and innovate recipes and adjust menus based on seasonality and guest preferences
• Ability to bring concerns guest or kitchen concerns to Executive Chef's attention
• Ability to maintain a high level of quality control and consistency in food preparation and presentation
• Ability to understand written and spoken English, Spanish a plus

Work Environment & Physical Demands

• Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time
• Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces
• Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50)

Benefits

• Health, Dental and Vision Insurance Programs
• Flexible Spending Account Programs
• Life Insurance Programs
• Paid Time Off Programs
• Paid Leave Programs
• 401(k) Savings Plan
• Employee Ski Pass and Dependent Ski Passes
• Other company perks

Pay & Schedule

The pay range for this position is $25.00 to $30.00 per hour; actual pay will be dependent on budget and experience. Applications for this position will be accepted until August 16, 2026.