Sous Chef

About the role

Lead the Kitchen at One of Colorado's Premier Dining & Entertainment Destinations
ViewHouse is looking for an experienced and motivated Sous Chef to help lead our culinary team at our Centennial location.

Responsibilities

• Partner with the Executive Chef to oversee daily kitchen operations.
• Lead, coach, and develop line cooks, prep cooks, and kitchen staff.
• Ensure all menu items are prepared consistently according to ViewHouse recipes, specifications, and presentation standards.
• Maintain exceptional food quality during high-volume lunch, dinner, brunch, banquet, and special event service.
• Monitor ticket times and help drive efficient kitchen execution.
• Conduct daily line checks to ensure quality, freshness, organization, and consistency.
• Maintain the highest standards of food safety, sanitation, cleanliness, and kitchen organization.
• Aid with inventory management, ordering, receiving, and product rotation.
• Help manage food costs through proper portioning, waste reduction, and inventory controls.
• Aid with scheduling, labor management, and daily kitchen staffing.
• Train new team members and continue developing existing staff through coaching and leadership.
• Step into the Executive Chef role when needed and confidently lead all kitchen operations.
• Ensure compliance with all company policies, health department regulations, and safety standards.

Requirements

• Minimum of 2 years of Sous Chef or Kitchen Manager experience in a high-volume restaurant.
• Strong leadership skills with the ability to motivate, coach, and develop a team.
• Excellent communication, organization, and problem-solving abilities.
• Thorough understanding of food safety, sanitation, and kitchen operations.
• Experience with inventory management, food costing, and ordering.
• Ability to remain calm and organized during busy services.
• Flexible availability, including nights, weekends, and holidays.
• Ability to stand for extended periods and lift up to 50 pounds.
• ServSafe Manager Certification preferred (or ability to obtain upon hire).

Benefits

• Competitive salary of $62,000 - $72,000, based on experience.
• Medical, dental, and vision insurance.
• 401(k) with company match.
• Paid Time Off Manager Meal during scheduled shifts.
• Employee dining discounts.
• Opportunities for advancement within a growing hospitality company.