CHEF, EXECUTIVE SOUS I - Boulder, CO

Salary : $70,000 - $75,000

If you are interested in applying for this job, please make sure you meet the following requirements as listed below.

Driven by our passion in the pursuit of hospitality and culinary excellence, Morrison Living has built community through dining experiences for over a century.

Embedded in our culture, we deliver exceptional service and aim to be the best part of someone's day. The commitment of our team members to these core principles makes us an industry leader and an employer of choice for hospitality professionals.

Everything we do means more when it's served with care. The exceptional care and culinary artistry of our team members is nurtured by training, developing, and recognizing our greatest asset - our people.

This approach makes the Morrison Living difference. Join us and discover how we build community one meal at a time.

Job Summary

This individual will be responsible for supporting the Executive Chef in overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff.

You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines.

Key Responsibilities :

• Ensures that high quality food items are creatively prepared and presented in a cost effective manner
• Assists in all phases of planning, ordering, inventory, and food preparation
• Supports the management of cost controls and control expenditures for the account
• Rolls out new culinary programs in conjunction with the marketing and culinary teams
• Supervises co-workers to ensure the cleanliness, organization, and overall sanitation of the kitchen
• Motivates, trains, develops, and directs the back of house employees preparing and cooking foods to accomplish the objectives of the operation
• Performs other duties as assigned

Qualifications :

• B.S. Degree in Culinary Arts, Food Services Technology / Management / or related field; or A.O.S. Degree in Culinary Arts with additional specialized training
• 3-5 years of relevant culinary experience
• Mastery of a wide variety of kitchen positions and stations
• Ability to think on their feet, as well as create, produce, and serve on the fly
• Knowledge of food cost and how it pertains to a kitchen, product and quality identification
• Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
• Excellent interpersonal, customer service, and oral / written communication skills

Apply to Morrison Living today!

Morrison Living is a member of Compass Group USA

Job Summary :

The Executive Sous Chef is a pivotal role within our kitchen, assisting the Executive Chef in managing all aspects of food production and kitchen operations.

This role involves overseeing the preparation and presentation of high-quality dishes, supervising and training kitchen staff, and ensuring that all culinary operations run smoothly and efficiently.

The ideal candidate will have a passion for culinary excellence, strong leadership skills, and the ability to thrive in a dynamic, fast-paced environment.

Key Responsibilities :

Culinary Excellence :

• Prepare and oversee the preparation of high-quality, innovative dishes that adhere to cost-effective practices and corporate guidelines.
• Collaborate with the Executive Chef to develop and update menus based on seasonal ingredients, market trends, and customer feedback.

Operational Support :

• Assist the Executive Chef in planning and executing daily kitchen operations.
• Assist in all aspects of kitchen management including planning, ordering, inventory control, and food preparation.

Cost Management :

Contribute to the development and implementation of cost control measures, monitoring expenditures to align with budgetary constraints.

Team Supervision :

• Conduct regular inspections to ensure kitchen cleanliness, organization, and meets sanitation standards while supervising and guiding kitchen staff.
• Inspire, train, and mentor back-of-house employees to enhance performance and achieve operational objectives.
• Perform other related responsibilities as assigned to support the culinary team and operational goals.

Qualifications :

• Education : Bachelor's Degree in Culinary Arts, Food Service Technology / Management, or a related field; or Associate's Degree in Culinary Arts with advanced specialized training.
• Experience : 3-5 years of progressive culinary experience with a proven track record in various kitchen positions and stations.
• Skills : Demonstrated ability to think quickly, adapt, and create exceptional dishes under pressure. Proficient in food cost management, product quality assessment, and kitchen operations.
• Technical Proficiency : Competent in using Microsoft Office Suite (Word, Excel, PowerPoint), Outlook, and Internet applications.
• Communication : Excellent interpersonal, customer service, and written / verbal communication skills.

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