Sous Chef Jobs in Colorado

Overview

Mamas and Papas Hospitality Group is seeking an experienced, driven, and highly organized Sous Chef to support kitchen operations and help deliver an exceptional, hospitality-focused dining experience. This role reports directly to the General Manager and Chef Owner and works as part of a two-person Sous Chef team sharing coverage across the kitchen's operational needs.

The Sous Chef supports all kitchen operations including staff leadership on the floor, menu execution, training, cost management, and quality control. As a key member of the kitchen leadership team, this role helps uphold restaurant culture, operational standards, and consistency across shifts.

The ideal candidate is a hands-on leader who thrives in service execution - balancing culinary skill with structure, accountability, and team development, while working closely with the Chef Owner and General Manager to carry out their vision.

Duties

• Support all Back-of-House operations alongside the co0Sous Chef, ensuring high standards of food quality, consistency, organization, and cleanliness across all shifts.
• Support hiring and training for all BOH hourly positions, from recruiting and interviewing through onboarding and skills development, fostering a positive, accountable team culture.
• Manage the BOH staff schedule, ensuring it is built accurately around business needs and published on time each week.
• Maintain disciplined ordering habits: keeping close eyes on pars, ordering accurately to need, and consolidating items across stations and vendors to reduce waste and control cost.
• Support daily service flow and pacing for à la carte and coursed dining, coordinating with your co-Sous Chef to ensure consistent standards regardless of who is on shift.
• Lead by example on the line: working stations alongside cooks, modeling technique, pace, and cleanliness standards during service.
• Communicate closely with the General Manager to ensure strong server menu knowledge, training, and service alignment.
• Maintain clear communication between BOH and FOH teams to support seamless service execution.
• Execute and reinforce structured training programs and ongoing staff education for menu knowledge and service standards.
• Maintain kitchen systems including recipes, prep lists, pars, and portion standards to ensure consistency and efficiency.
• Execute menu items to spec and support seasonal menu execution in partnership with the Culinary Director/Chef Owner.
• Support food cost targets and labor management goals alongside restaurant leadership.
• Ensure compliance with all health, safety, and sanitation regulations.
• Maintain organized administrative systems including invoices, documentation, and operational files using company software platforms.
• Participate in leadership meetings and contribute to operational improvements, team development, and guest experience initiatives.
• Support POS menu updates and third-party delivery platforms as needed.
• Partner closely with the co-Sous Chef to divide responsibilities, cover days off, and maintain seamless handoffs between shifts.

Requirements

• 2–4 years of experience in a kitchen leadership role (Sous Chef, Chef de Cuisine, or similar) in a full-service restaurant environment.
• Strong leadership and team management skills with a proven ability to train and develop staff.
• Experience supporting food cost, inventory, ordering, and kitchen labor performance.
• Ability to lead high-volume service while maintaining consistency, organization, and attention to detail.
• Experience collaborating with Front-of-House leadership to support service flow, staff education, and guest experience.
• Strong organizational and administrative skills, including recipe documentation, scheduling, and operational systems.
• Knowledge of food safety, sanitation standards, and health department compliance requirements.
• Comfortable using restaurant technology and communication platforms (POS systems, scheduling software, Google Workspace, etc.).
• Availability to work evenings, weekends, and holidays as required by restaurant operations.
• Comfortable working as part of a two-person Sous Chef team, sharing responsibilities and maintaining consistent standards across shifts.

Join us as a Co-Sous Chef where your culinary talent will help our team deliver memorable dining experiences. We value energetic leaders who thrive on collaboration and consistency - ready to have fun and make a lasting impact through their passion for food!

TIME COMMITMENT:

• Avg. 50 hours per week
• 5 days per week (2 consecutive days off)

COMPENSATION

• Pay is 60,000-65,000 paid weekly
• Full health insurance benefits
• 10 days PTO

Job Type: Full-time

Pay: $60,000.00 - $65,000.00 per year

Benefits:

• Dental insurance
• Food provided
• Health insurance
• Paid time off

Experience:

• Culinary experience: 5 years (Required)
• Cooking: 5 years (Required)

Work Location: In person