Jr. Sous Chef Restaurants
About the role
The Restaurants within the Broadmoor Hotel offer concept-driven dining experiences featuring seasonal and local produce, complemented by world-class wine and cocktail programs. This role plays a key part in maintaining the Forbes Travel Guide Five-Star and AAA Five-Diamond ratings for the Hotel.
Essential Duties and Responsibilities
Leads and oversees daily culinary and stewarding operations during assigned shifts, ensuring staffing coverage, skill alignment, and operational readiness.
Maintains a constant leadership presence during service periods, banquets, and special events to control execution and service flow.
Enforces menu execution, presentation, quality, and consistency in alignment with the Chef de Cuisine’s vision and established standards.
Provides clear direction to hourly staff while holding teams accountable for performance, conduct, and professionalism.
Directs and supervises 10-25 direct reports while maintaining indirect oversight of 20-50 additional team members.
Enforces Forbes Five Star and AAA Five Diamond standards across assigned culinary operations through consistent oversight and correction.
Maintains inspection readiness by ensuring operational, cleanliness, and service standards are met and sustained daily.
Participates in continuous improvement initiatives that protect ratings, enhance guest experience, and strengthen luxury positioning.
Assumes responsibility for shift- and area-level cost control in alignment with departmental financial goals.
Manages labor efficiency, food usage, and waste reduction through planning, supervision, and corrective action.
Reviews production, portioning, and inventory practices and reports variances to the Chef de Cuisine.
Ensures compliance with required training, certifications, and safety programs.
Develops culinary and leadership skill sets through hands-on training, mentoring, and structured feedback.
Ensures operational readiness through active oversight of preparations and hands-on training support when necessary.
Responsible for the culinary contribution to the guest experience during assigned shifts.
Partners with Front of House leadership to ensure service alignment, timing, and issue resolution.
Demonstrates the ability to address guest feedback and concerns in real time by executing effective and immediate corrective measures.
Enforces all health, safety, and sanitation standards within assigned culinary and stewarding areas.
Ensures consistent food safety, cleanliness, organization, and compliance with regulatory requirements.
Identifies risks related to unsafe behavior, injuries, theft, or time theft and takes corrective action.
Coordinates maintenance needs and equipment concerns with the Chef de Cuisine and Engineering.
Maintains operational standards for kitchens, storage areas, hallways, and associated workspaces.
Qualifications
Applicable culinary degree and applicable experience or at least three (3) years of related culinary experience and/or training; or equivalent combination of education and experience.
Must be 18 years old.
Occasionally required to lift/pull/push up to 50 pounds.
Enthusiastic, friendly, and energetic team member who works well with others.
Strong interpersonal communication skills.
What We Are Looking For
Applicants should be committed to joining a team that provides world-class service. If you are willing to learn, grow, and deliver 5-star service to our guests, we encourage you to apply.