1858 Sous Chef

Posted Friday, May 8, 2026 at 6:00 AM | Expires Tuesday, June 9, 2026 at 5:59 AM Position: 1858Sous Chef Pay-Rate: $65,000-$70,000 Job Summary: TheRestaurant 1858operationwithin the Broadmoor Hotel offersremarkable dining experienceshowcasingColorado cuisine.TheRestaurant 1858operationwithin the Broadmoor Hotelassistswithmaintainingthe Forbes TravelGuideFive-Star and AAA Five-Diamond ratings for the Hotel. The Broadmoor is committed to creating a culture of family and community while simultaneously providing a genuine, unforgettable experience for our guests and team. This role will play a keypartin continuing to uphold our reputation and providing exceptional service to our guests. AstheSous ChefofRestaurant 1858, youwillbe responsibleforleading the team through a la carte dinner service and banquet events/special events and willexecutedaily responsibilities to include ordering,kitchenmanagement,executive VIP events,and managing a staff of10-15employees daily. This person must be able to follow direction of the1858 Chef de Cuisine,ExecutiveSous Chef ofRestaurantsand the Executive Chefinmaintainingthe highest standards of food quality, taste, and productionwhilefollowingthe standards set in place as a manager at the hotel. Essential Duties and Responsibilities include the following and other duties may be assigned: Leadership & Operational Control Leads and oversees daily culinary and stewarding operations during assigned shifts, ensuring staffing coverage, skill alignment, and operational readiness. Maintains a constant leadership presence during service periods, banquets, and special events to control execution and service flow. Enforces menu execution, presentation, quality, and consistency in alignment with the Chef de Cuisine’s vision and established standards. Provides clear direction to Junior Sous Chefs, supervisors, and hourly staff while holding teams ac countable for performance, conduct, and professionalism. Leads and supervises 10-15 direct reports whilemaintainingindirect oversight of 30 additionalteam members. Enforces Forbes Five Star and AAA Five Diamond standards across assigned culinary operations through consistent oversight and correction. Maintains inspection readiness by ensuring operational, cleanliness, and service standards are met and sustained daily. Participates in continuous improvement initiatives that protect ratings, enhance guest experience, and strengthen luxury positioning. Assumes responsibility for shift- and area-level cost control in alignment with departmental financial goals. Manages labor efficiency, food usage, and waste reduction through planning, supervision, and corrective action. Reviews production, portioning, and inventory practices and reports variances to the Chef de Cuisine. Drives financial discipline while maintaining defined quality and service standards. Accountable for maintaining projected budgeted revenue benchmarks of $2M annually. Employee Management & Employee Relations Directly supervises Junior Sous Chefs, hourly culinary, and stewarding employees during assigned operations. Plays an active role in hiring input, scheduling execution, performance management, and progressive discipline. Delivers coaching, counseling, and corrective action in partnership with culinary leadership and Human Resources. Enforces workplace standards to maintain a professional, respectful, and harassment-free environment. Training, Development & Talent Growth Ensures compliance with required training, certifications, and safety programs. Develops culinary and leadership skill sets through hands-on training, mentoring, and structured feedback. Identifies high-potential employees and provides development input for promotion and succession planning. Conducts and documents performance feedback and review input with measurable expectations and accountability. Guest Experience Oversight Holds direct responsibility for the culinary contribution to the guest experience during assigned shifts. Partners with Front of House leadership to ensure service alignment, timing, and issue resolution. Manages response to guest feedback related to culinary execution and ensures corrective actions are implemented. Health, Safety & Sanitation Control Enforces all health, safety, and sanitation standards within assigned culinary and stewarding areas. Ensures consistent food safety, cleanliness, organization, and compliance with regulatory requirements. Identifies risks related to unsafe behavior, injuries, theft, or time theft and takes corrective action. Facilities & Preventative Maintenance Coordinates maintenance needs and equipmentconcernswith the Chef de Cuisine and Engineering. Ensures issues impacting safety, sanitation, or operations are reported and addressed promptly. Maintains operational standards for kitchens, storage areas, hallways, and associated workspaces. Administrative Oversight Ensures accuracy and compliance of culinary documentation, including recipes, production lists, inventories, and logs. Completes and reviews required reports, checklists, and operational summaries Communicates operational outcomes, challenges, and follow-up items clearly and consistently to leadership. Other duties as assigned This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that additional or different tasks be performed when circumstances change. What we are looking for Applicable culinary degree and applicableexperience of at least three (3) years ofrelated culinary experience and/ ortraining; or equivalent combination of education and experience. Must be 18 years old. Ability to read and interpret documents such as safety rules, operatingand maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. To perform this job successfully, an individual should have knowledge of Word Processing software; Spreadsheet software; Accounting software; Inventory software; Payroll systems; Internet software and Order Processing systems. Directly supervise employees in the Culinary Department. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; talk or hear and taste or smell. The employee is frequently required to reach with hands and arms. The employee is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 60 pounds. Occasionally push and/or pull 100+lbs and lift up to 100lbs with assistance. The employee must occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision and distance vision. Enthusiastic, friendly, and energetic teammember who works well with others. Strong interpersonal communication skills *Reasonable accommodations will be made for individuals with disabilities* Don’t meet all the qualifications/required skills? If you are committed to joining a team that provides world-class service, we encourage you to still apply. At the Broadmoor, we are looking for exceptional team members that are willing to learn, grow and deliver 5-star service to our guests. Why Choose the Broadmoor (Benefits) Working at The Broadmoor is more than just a job. The Broadmoor invests in our employees by offering comprehensivebenefitspackages and opportunities to grow professionally. By joining our family, you will work with, and learn from, a diverse team of world-class professionals at the longest running Five-Star, Five-Diamond resort in the world. Benefits – Employees are offered expansive benefits including Health & Dental, 401k, localdiscounts. Please click here for a comprehensive list of benefits. Career Development – We invest in our employees! As a member of the team, you will have the opportunity to grow your career. Whether pursuing career advancement, personal growth, or seasonal employment, we provide training and development opportunities to prepare you for your current role and future career. Your application will not be penalized for redacting or removing any age- identifying information such as your age, date of birth, or dates of school attendance or graduation. This posting is expected to close by the date listed at the top of the page. We encourage applicants to apply early for full consideration. If necessary, this posting will remain open until filled. #J-18808-Ljbffr The Broadmoor Hotel's Talent Acquisition Team