Executive Sous Chef | Bar Dough at Denver International Airport

Paradies Lagardère a leading airport concessionaire is looking to grow our culinary team by adding a dynamic and enthusiastic Executive Sous Chef. 

The Executive Sous Chef is a member of the leadership team, managing daily restaurant culinary and food service operations to ensure high operating standards..  We operate a culinary operation with the freshest ingredients, the cleanest kitchen, top of the line equipment, and high operating standards, reporting directly to the Executive Chef.

Responsibilities include:   

• Lead a high volume, scratch kitchen culinary team with food prep and execution of menu items, procedures, and recipes, providing clear direction throughout the shift
• Ensure guest satisfaction through memorable culinary experiences
• Develop, mentor, and inspire your culinary team to continue to learn and teach
• Promote a fun and positive family-style work environment
• Provides feedback to staff and recognition of staff
• Responsible for maintaining product quality standards by performing regular line checks
• Will engage in prep and line cooking activities as needed during the shift to ensure timely execution
• Accountable for following and executing all state safety and sanitation guidelines
• Contributes to building sales and maximize financial success for the restaurant
• Assists with cost control and food inventories as directed by the Executive Chef

Job Requirements:

• 5+ years of prior culinary or restaurant experience
• Exposure to managing inventory, cost of goods and overall control of financials 
• Experience working in a hands-on, fast paced, high volume environment
• Experience mentoring and training hourly team members
• Must be able to stand and walk for periods of eight to ten hours in length each shift
• Must be able to reach, bend, balance and transport various objects weighing up to 30 lbs. repeatedly during a shift. At times it might be necessary to lift up to 50 lbs.
• Must be able to operate kitchen equipment including a wok, mixer, slicer, and buffalo chopper, as well as have the ability to use knives appropriately and maintain their integrity
• Must be able to work around various levels of temperature, including warm to very warm temperatures in the kitchen

Preferences:

• Experience working in casual or upscale dining
• Experience working in a restaurant chain or franchise with established processes, systems, and accustomed to corporate structure and protocols