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Restaurant Sous Chef (Dillon, CO)
Bistro North
270 Dillon Ridge Road
compensation:
$50,000 - $70,000 Annualy
employment type:
full-time
experience level:
mid level
job title:
Sous Chef
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This is a year round position offering the opportunity to work closely with experienced leadership and continue developing culinary and operational skills with potential for long term growth within the organization.
Responsibilities
Assist in overseeing daily kitchen operations and food preparation
Support front of house staff to ensure a seamless guest experience
Maintain high standards of food quality, cleanliness, and organization throughout the restaurant
Handle guest inquiries, feedback, and concerns professionally and promptly
Collaborate with the management team to develop and implement strategies that improve efficiency, consistency, and profitability
Train, mentor, and supervise kitchen staff while maintaining a positive and productive work environment
Ensure proper food safety, sanitation, and kitchen procedures are consistently followed
Qualifications
Previous experience in a supervisory or managerial culinary role within the restaurant industry
Strong leadership skills and the ability to motivate a diverse team
Excellent communication and interpersonal skills
Solid knowledge of restaurant operations and industry trends
ServSafe Manager Certification required within 90 days of hire
Spanish speaking is a plus
Flexible availability to work a mix of days and nights, including weekdays and weekends
Ability to perform well in a fast paced, high volume kitchen
Attributes We Are Looking For
Growth Mindset: Desire to continuously learn, improve, and refine both personal skills and restaurant operations.
Creativity: Understands menu development, including guest preferences, food cost, execution during busy service, labor considerations, and seasonality. Ability to create and adjust recipes while collaborating effectively with others. Comfortable giving and receiving constructive feedback.
Organization: Works in a clean and systematic manner. Strong with operational systems, including ordering, recipe writing, allergy guides, inventory management, scheduling, and timelines. Helps create, encourage, and enforce organizational systems for food and equipment storage in limited kitchen, walk-in, and freezer space.
Leadership: Leads by example and strives for excellence while inspiring others to do the same. Addresses challenges with a focus on constructive solutions. Willing to perform any task asked of the team. Listens to coworkers' perspectives to maintain awareness of team and restaurant needs.
Professionalism: Treats staff, guests, equipment, and products with respect. Maintains composure and performs well under pressure. Arrives prepared, stays focused at work, and represents the company positively.
Communication: Builds and maintains rapport with the team. Anticipates needs and communicates clearly and constructively at all times.
Compensation & Benefits
Salary based on experience: $50,000 – $70,000 annually
Comprehensive health insurance coverage
401(k) retirement plan with company match
Opportunities for growth and advancement
Join Our Team
If you're ready to take the next step in your culinary career and become part of a dynamic team in beautiful Dillon, Colorado, we want to hear from you.
Apply online at www.bistronorthdillon.com
- Principals only. Recruiters, please don't contact this job poster.