TAMAYO Hiring SOUS CHEF!

Denver, CO

World Acclaimed, chef and owner, Richard Sandoval's TAMAYO Modern Mexican Restaurant is  hiring a Sous Chef for our busy/high volume restaurant in the heart of Larimer Square. We are looking for an experienced Sous Chef to supervise and coordinate all activities concerning back-of-the-house operations and personnel. The position is also responsible for ensuring an efficient quality finished product before and during service hours. Bi-Lingual is a big plus! We want you to join our team if you are friendly, hard-working and love to cook!

We provide opportunity for advancement, great benefits - health, vision, dental insurance, paid sick time, paid birthday, paid parental leave, discounts on meals at our restaurants across the country and we pay $58k-$63K per year. 

Please apply in person for immediate consideration: 1400 Larimer Street, Denver CO 80202

Core Tasks and Responsibilities:

  • Coordinate prep lists prepared by each of the chefs for prep cooks and coordinates the execution of the corresponding prep.
  • Proper preparation of all food items that are produced by the prep kitchen.
  • Make sure that any frozen products are pulled from the freezer at least two days in advance to give them enough time to properly thaw.
  • Orientate, motivate, train and educate all prep staff.
  • Create and maintain the highest standards, quality and consistency with all prepped products.
  • Sample food items daily to insure consistency and conformance to recipes and standards of appearance.
  • Update and maintain the master prep list, market prep list and station prep lists.    
  • Work with the Executive Chef that all recipes are documented and accurate.
  • Update and organize the recipe book as needed.
  • Provide new and updated recipes to the purchaser so that they can be updated into Compeat.
  • Provide all In Room Dining Recipes.         
  • Oversee and schedule all weekly and perpetual cleaning projects.
  • Work Closely with all BOH Directors to schedule and document all cleaning projects. Track all labor contributed to the perpetual cleaning list.
  • Taste food items to insure consistency and conformance to recipes and standards of appearance.
  • Take time to give special attention to special guests and guests with special needs.
  • Train kitchen personnel in all menu items and food production principles and practices, by way of constant communication and assisting in the creation and use of accurate menu descriptions.
  • Control food costs by maintaining product storage requirements, daily work sheets, standardized recipes, and waste control procedures.
  • Create daily specials in keeping with Restaurant style.
  • Maintain and update recipe book.
  • Maintain product quality standards and consistency, through the hourly kitchen personnel.
  • Maintain knowledge of local competition and general industry trends.

Communication

  • Use daily kitchen notes to communicate amongst the team.
  • Establish open lines of communication between FOH and BOH at all times.
  • Work with FOH personnel to execute menu changes, specials, and information regarding shortages.
  • Work closely with all management staff.
  • Attend daily line up meetings. Educate FOH personnel in product awareness and cultivate long-term food knowledge.
  • Lead by example and motivate through positive reinforcement.
  • Be firm, fair and consistent when involved with employee issues.

Service

  • Strive for guest satisfaction—maintain the goal of creating positive guest experiences.
  • Maintain the integrity of every dish no matter time, price point, whom it is for or level of difficulty.
  • Organize and operate an efficient, professional service.
  • Orientate, motivate, train, and educate all kitchen personnel in Restaurant policies, procedures, and rules.
  • Maintain a clean and organized BOH workspace.

QUALIFICATIONS: Must have at least a high school diploma or GED.  Previous kitchen experience is required with at least 1 years of working in a similar position.  Must be able to work well under pressure and be self-motivated.  Must have good organizational, time management and delegation skills.  Good communication skills—both written and verbal, Spanish speaking would be a definite plus.   Requires standing and carrying for long periods.  This position may require lifting, carrying, pulling or pushing of approximately 21—50 pounds. Must work 55 to 60 weekly.