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Job ID #761

Glen Eyrie

*Some locations are mapped to nearby cities, not exact addresses

LocationColorado Springs, Colorado (United States)
UpdatedAugust 09, 2017
TitleSous Chef
ResponsibilitiesCreate the requisition of products and other necessary food supplies
Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
Execute controls to minimize food and supply waste and theft
Spends 80% of each working day cooking and directly supervises the cooking of items that require skillful preparation
Evaluate food products to assure that quality standards are consistently attained
Evaluate products to assure that quality, price and related goods are consistently met
Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment
Work in tandem with Executive Chef to ensure that food served at the site meets the highest possible standards for quality and taste
Ensure that recipes are strictly adhered to, that foods served are of the highest quality and taste standards
Taste foods to ensure that they are used in their prime
Work in tandem with Executive Chef to develop and adhere to daily production list.
Meet daily with Executive Chef, kitchen and dining room staff to review ingredients, preparation, menu and service
Direct, assigns work and supervises cooks, and prep staff; communicates with Chef regarding staff performance and needs
Communicate with other Sous Chefs and co-workers to facilitate teamwork attitude required to insure that daily preparation and production deadlines are met


Attend Food and Beverage staff and management meetings as required
Perform other duties as directed
Support safe work habits and a safe working environment at all times
Ensure a safe working environment and attitude on the part of all employees in areas of responsibility
Assist the Executive Chef with staff scheduling and food preparation schedules
Ensure that all kitchen equipment is in good repair and safe working order
Ensure that kitchen and dining areas are clean, neat and orderly
Report broken or unsafe equipment, and safety hazards, immediately
Supervise staff to organize work to ensure that kitchen is clean, neat and orderly
Ensure that fresh fruits and vegetables, dairy products, meats, fish, and poultry, foods and supplies are stored and rotated to maximum freshness and minimize waste
Pay$37,700 - $42,500/year; Medical, Dental, Vision, HSA, Retirement
TimelineFull Time
Other Information
AcceptingChristian Applicants Only
This business isA Christian business
Other DetailsBelief in and adherence to the Statement of Faith and Mission of The Navigators.
Ability to plan, coordinate, organize and supervise, day-to-day operations.
A minimum of five years’ experience in from-scratch cooking and baking in a commercial or institutional kitchen as a lead cook or Sous Chef
Must adhere to the handbooks from both the Navigators and Glen Eyrie at all times
Contact Information
ContactJoseph Sharketti
Contact Address3820 North 30th Street

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