Main Kitchen Sous Chef

Position: Main Kitchen Sous Chef
Pay-Rate: $60,000-$65,000

Job Summary:

The Man Kitchen operation within the Broadmoor Hotel offers a variety of traditional dining experiences through showcasing bar cuisine and class Broadmoor cuisine. The Main Kitchen operation within the Broadmoor Hotel assists with maintaining the Forbes Travel Guide Five-Star and AAA Five-Diamond ratings for the Hotel. The Main Kitchen operates the Hotel Bar, In Room Dining, and the Lake Terrace Dining Room.

The Broadmoor is committed to creating a culture of family and community while simultaneously providing a genuine, unforgettable experience for our guests and team. This role will play a key part in continuing to uphold our reputation and providing exceptional service to our guests.

As the Main Kitchen Sous Chef, you will be responsible for assisting in leading the team through a la carte meal periods and banquet events/special events. Will execute daily responsibilities to include ordering, kitchen management, executive VIP events, and managing a staff of 15-25 employees daily. This person must be able to follow direction of the Main Kitchen Chef de Cuisine, Executive Sous Chef of Restaurants and the Executive Chef in maintaining the highest standards of food quality, taste, and production while following the standards set in place as a manager at the hotel.

Our employees represent the Broadmoor brand and are ambassadors of our Forbes Five-Star and AAA Five Diamond Standards. Learn more about Broadmoor here.

Essential Duties and Responsibilities include the following and other duties may be assigned:
• Familiarize yourself with the culinary program in general: culinary, stewarding and service team.
• Review and have a comprehensive knowledge of Forbes and AAA standards. Maintain Forbes Five-Star and AAA Five-Diamond ratings. Additionally, further our reputation in the industry and to continue to redefine the 5 star/5 diamond luxury experience.
• Be a presence in the kitchen. Participate fully in service and all events. Touch every plate, ensure that the concept & cuisine is properly executed as outlined by the Executive Chef.
• Assist in maintaining and exceeding department wide budgeted F&B goals for the year, including labor, food, and expenses department wide.
• Participate in informative and educational daily pre-shift meetings and regular monthly staff meetings with proper documentation.
• Assist with implementing The Broadmoor standards and philosophy throughout the department, creating a sense of ownership and pride throughout the kitchens and back of the house areas.
• Provide a safe, harassment free and respectful work environment and instill the importance of this throughout the team.
• Not only pass health inspection reports with zero violations, but also instill a sense of pride and respect in our chefs, cooks and stewards. The restaurant kitchen should be the example hotel wide for cleanliness, organization, safety & sanitation.
• Assist with providing and implementing appropriate safety measures throughout the kitchen, preventing workplace accidents, theft, time stealing and any unsafe or unproductive working environments.
• Coordinate with the Main Kitchen Chef de Cuisine in an effective Preventative Maintenance Program. Ensure all repairs are reported in a timely manner and all hotel equipment is properly stored and maintained. This is to include hallways and loading docks just outside of your area.
• Work side-by-side with the culinary, stewarding & service teams. Lead by example.
• Assist with and understand all administrative documents for the restaurant operation, including accurate menu guides, recipes, food cost sheets & daily station production lists.
• Focus on Human Resource training. Engage in all training classes available and ensure that the culinary team is up to date with their training classes as well.
• Assist in recognizing and acknowledge talent and skill sets throughout the property to help create placement and growth within the team.
• Assist with setting up short term and long-term goals for all culinary team members to focus on placement and growth within the restaurant & department, including execution of 90 day & annual reviews.
• Uphold and abide by all Broadmoor policies, procedures, and safety guidelines.
• Takes required breaks, notifying supervisor prior to leaving station.
• Other duties as assigned.

This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that additional or different tasks be performed when circumstances change.

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