Restaurant Sous Chef

Description:
Sous Job Description

Reports To: Chef de Cuisine


FLSA Status: Full-time Salaried, non-exempt


Prepared By: HR Director


Prepared Date: 7/21/26


Compensation: $55,000-$60,000/yr

Benefits

• Employer-paid medical, dental, and vision insurance for employees and eligible dependents
• 8% employer 401(k) match, fully vested
• Generous paid time off beginning on your first day
• Relocation assistance for exceptional candidates
• Professional development and industry conference opportunities
• Complimentary and discounted Royal Gorge Route Railroad experiences
• Employee dining discounts at Antithesis
• Employee lodging discounts at Royal Gorge properties
• Employee housing available

About Us :


Welcome to old-world grandeur with comfy, sumptuous updates that celebrate the spirit of good times, delicious food and great friends. We've designed a space and a place where top-rated, lively dining experiences unfold, inside and out. This is where people connect and indulge in every detail, every moment - in a truly special, historic destination, in total comfort and style.


Launching in August of 2026, our brand new Antithesis restaurant lives within the historic Royal Gorge Mansion (formerly the Robison Mansion, built it in the 1880s). Located in the Royal Gorge Region, Colorado (Cañon City), situated north of Westcliffe and east of Salida, Antithesis and the Royal Gorge Mansion are perfectly positioned at the mouth of THE Royal Gorge canyon on a pristine historic 4-acre property enclosed by a stunning circa-1880 iron fence with upwards of 80 trees, an historic fountain surrounded by cozy firepits and beautifully maintained grounds.

Summary: A Sous Chef is responsible for running a specific section of the kitchen and ensuring that dishes are prepared to the highest standards. This role requires culinary expertise, leadership, and the ability to work efficiently under pressure.

Essential Job Duties

• Manage a designated station (e.g., grill, pastry, sauté, garde manger) during service
• Prepare, cook, and present dishes according to recipes and quality standards
• Train new staff such as cook interns
• Maintain cleanliness and organization of the workstation
• Monitor stock levels and place orders for ingredients as needed
• Ensure compliance with food safety and hygiene regulations
• Collaborate with the Sous Chef and Executive Chef on menu development
• Control portion sizes and minimize waste to maintain profit margins
• Other duties as assigned by management

Education/Minimum Requirements

• Culinary degree or equivalent professional experience
• Proven experience in a similar role (2-3 years)

Knowledge/Skills/Abilities

• Culinary degree or equivalent professional experience
• Proven experience in a similar role (2-3 years)
• Strong knowledge of cooking techniques and kitchen equipment
• Excellent time management and multitasking abilities
• Leadership and team coordination skills
• Attention to detail and commitment to quality
• Familiarity with food safety standards and kitchen sanitation
• Food safety certification

Working Conditions

• Fast-paced kitchen setting in restaurants and catering services
• Exposure to heat, steam, and kitchen noise
• Requires physical stamina and ability to stand for long periods
• Minimum 50-hour work week