Sous Chef

2 years

Position Description: Sous Chef

Safta, meaning "Grandmother" in Hebrew, is our company-owned restaurant located in the vibrant RiNo neighborhood in Denver. Opened just six months after our flagship restaurant Saba, Safta reflects Chef Alon Shaya's heritage and offers a culinary journey that pays homage to the rich and diverse landscape of Israeli cuisine. Influenced by the flavors of the Middle East, Europe, and North Africa, Safta presents a collection of moments where food and culture intersect. Our menu showcases an ever-evolving cuisine, with wood-fired pita bread baked steps from the table, soaking up the flavors of Bulgaria, Yemen, Syria, Morocco, Turkey, Palestine, and Greece, to name a few.

At Safta, we are committed to sourcing the freshest seafood, meats, and produce from local farms around Denver, CO. These ingredients are transformed into family-style platters that are both comforting and innovative, served in a setting that reflects our deep respect for the cultural intersections that have shaped our menu.

Our Mission & Core Values:

At Safta, we believe in creating a space where everyone feels welcomed, respected, and fulfilledboth professionally and personally. Our mission is to foster an environment where love, mutual respect, and a commitment to equality are at the forefront of everything we do. We stand up for our values, ensuring that our restaurant is a place where all people, regardless of their background, can come together and feel at home.

Our core values guide everything we do and are the foundation of our commitment to creating a welcoming and supportive environment for both our team and our guests. We believe in the power of education and strive to continuously learn and grow. Respect is at the heart of our interactions, ensuring that everyone we encounter feels valued and appreciated. We are committed to fairness in all our practices, treating everyone with equity and integrity. Empowerment is key to our success, as we encourage and support each other to reach our fullest potential. We pride ourselves on being reliable, consistently delivering on our promises and maintaining the highest standards. Passion drives us, fueling our dedication to the craft of hospitality and inspiring us to create memorable experiences. Communication is essential to our teamwork, fostering clear, honest, and open exchanges that keep our operations running smoothly. Finally, we maintain a positive attitude, approaching every challenge with optimism and a can-do spirit, creating an environment where happiness and fulfillment thrive.

Overview: The Sous Chef plays a critical role in managing the daily operations of the restaurant kitchen, providing professional leadership and direction to kitchen personnel. This position is responsible for ensuring that all recipes, food preparations, and dishes meet the restaurant's commitment to quality.

Responsibilities:

• Develop and maintain professional relationships with all employees through a positive and collaborative work effort.
• Delegate tasks to employees, providing guidance and support to improve their skills and performance.
• Manage kitchen operations on a shift-to-shift basis, ensuring smooth transitions and continuity in service.
• Manage kitchen operations on a shift-to-shift basis, ensuring smooth transitions and continuity in service.
• Expedite orders during service, ensuring timely and efficient delivery of dishes.
• Ensure all kitchen staff adhere to health and safety regulations, maintaining a safe and sanitary work environment.
• Oversee daily kitchen production activities including food preparation, and cooking ensuring efficiency and consistency.
• Organize direct kitchen workflows during production to ensure efficient production operations.
• Recipe and Formula adherence, ensure all production recipes are prepared according to the recipe and presentation standards.
• Quality assurance maintain high quality food preparation, taste, texture, and appearance

and inventory oversite, monitor and manage inventory levels and pars.

• Place orders with suppliers.
• Train and develop production kitchen staff focusing on culinary skills, food safety, and teamwork.
• Maintain cleanliness and sanitation standards ensure proper use of equipment making sure the equipment is properly maintained and in good working order .

Experience/Skills:

• Proven experience as a Sous Chef or in a similar role in a high-volume kitchen.
• Strong leadership and management skills.
• Excellent culinary skills and knowledge of various cooking techniques.
• Familiarity with food safety and sanitation regulations.
• Ability to work well under pressure in a fast-paced environment.
• Excellent communication and interpersonal skills.
• Attention to detail and a passion for creating high-quality dishes.
• Culinary degree or equivalent experience is preferred.
• Proficiency in using Margin Edge or similar inventory management systems.
• Able to stand for a 12-14 hour shift

Compensation: Salary ($60,000.00 - $65,000.00)

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

Strong Knowledge of Cooking Techniques and Flavor Profiles

Teamwork

Leadership

Collaboration

Ability to Lead a Team and Delegate Tasks Effectively

Time Management

Team Management

Problem Solving

Excellent organizational and time management skills

Adaptability

Task Delegation

Creativity

Strong Attention to Detail and Commitment to Maintaining High Standards of Quality

Mentoring

Training and Development

Organizational Skills

Knowledge of Health and Safety Regulations and Ability to Ensure Compliance

Customer Service Orientation

Kitchen Operations Management

Understanding of Food Costing, Inventory Management, and Kitchen Operations

Cultural Awareness

Food safety regulations

Empathy

Creativity and Passion for Culinary Arts

Reliability

Inventory Management

Positive Attitude

Recipe Adherence

Continuous Learning

Quality Assurance

Culinary Skills

various cooking techniques

Communication

Interpersonal Skills

Attention to Detail

High Volume Kitchen Experience

Ability to Work Under Pressure

Margin Edge or Similar Inventory Management Systems

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