Sous Chef

3 years

Brasserie Ten Ten is looking for a sous chef to work to join our team. We are looking for someone who has the passion of the culinary arts, like to excel in all aspects of the kitchen from baking and pasta to butchery and sauces. A person who like to teach and coach our line cooks to be better chefs and to be responsible for overseeing the kitchen when our chef is away. We are looking for someone who has the skills necessary to help lead a team to bring a traditional feel of France and Colorados ability to raise the bar of modern hospitality in fine dining.

Requirements & Responsibilities:

• 2-3 years of cooking experience as a sous chef in a fine dining kitchen
• We run a French scratch kitchen with a seasonally changing menu
• Assist Chef de Cuisine in oversight of all aspects of daily kitchen operation. Must know all
  areas of station prep and teach other station members correct methods
• Oversee all work performed by kitchen employees: speed and accuracy of
  prep work, quality, and presentation of finished dishes during service
• Manage, teach, and inspire the cooks. Create a positive environment that
  encourages teamwork. Help prep and plate as necessary
• Conduct daily line ups and contribute to servers education
• Monitor quality of raw ingredients, ensure that product coming into kitchen is of the highest quality
• Maintain order, efficiency, and discipline with the kitchen.
• Maintain and organize the required cleaning and organization of the kitchen area
• Handle the stress and physical demands associated with a high volume, fast paced, open kitchen

Please submit a resume and cover letter.

Brasserie Ten Ten offers: Health Insurance, Dental Insurance, Paid Time Off, Potential Bonuses, Dining Discounts, and paid Parking.

Compensation: Salary ($60,000.00 - $75,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Paid Time Off, Commuter Benefits, Potential Bonuses, Dining Discounts

Ordering / Purchasing

Advanced Knife Skills

Mentoring

Expediting

Team Management

Scheduling

Quality Control

Inventory Management

Time Management

200 Covers Per Night

Communication

Conflict Resolution

Problem Solving

ServSafe Certified

Adaptability

Leadership

Creativity

Meat Butchery

Attention to Detail

Kitchen Management

Stress Management

Receiving

Organizational Skills

Menu Development

Customer Service Orientation

Recipe Development

Collaboration

Costing

Culinary Knowledge

Pasta Dough Making

Dough Making

Sous Vide

Food and Beverage Pairing

Positive Attitude

Technique Refinement

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