Sous Chef

Sous Chef - 

• Service
  • Supervise the Hourly Line Cooks, Commis, and Externs as they prepare their daily mise en place and prep. 
  • Ensure that the walk-in coolers and dry storage spaces are kept clean and organized in accordance with Hazard Analysis Critical Control Point (HACCP) guidelines and restaurant guidelines.
  • Lead an assigned station (Garde Manger, Fish, Meat) to ensure that all Line Cooks are preparing and plating the dishes properly to the standards of the restaurant. 
  • Work in conjunction with the Dining Room and Kitchen Expeditor to ensure proper timing of all courses leaving the kitchen.
  • Working closely with the Chef de Cuisine and Lead members on ordering and par management
  • Jointly collaborating with the management team for both BOH and FOH to practice, innovate new ideas, ideologies, ways to enhance the overall work environment and guests experience, by implementing protocols and ways of doing things. 
  • Upmost communication and delegation and accountability from self and team to execute daily tasks, culture and vision for the restaurant and company.

• Menu Development

• Support the Chef de Cuisine with the development of new dishes from a brainstorming capacity, responsibly sourcing and execution. 
• Execute initial plate concepts for the Executive Chef to analyze and further develop.
• Develop new techniques for each dish as they become necessary.

• Facility Maintenance

• • Work in conjunction with the Executive Chef and General Manager to ensure that all licenses are current and are posted properly. 
  • Work in conjunction with the Executive Chef and Maintenance Department to ensure that all equipment and facilities are maintained in accordance with building standards and basic service standards
  • Maintain the Hazard Analysis Critical Control Point (HACCP) documentation focusing on data entry and daily upholding of standards

• Administration
• Work in conjunction with Chef de Cuisine in processing invoices properly. 
• Continuously working with the Chef de Cuisine on maintaining the cost of Food and Labor at a constant low percentage, daily, weekly, monthly and annually. 
• Ensures that all B.O.H employees are clocked in and out correctly and that any missing time punches have been corrected based on the “clock in/out book”, communicating with GM. 
• Any major changes or outlooks must be communicated to the Chef de Cuisine for approval and finalization outside of normal day to day protocol. This can be further shared to the General Manager. 

Basta offers:

• Family meal, provided daily
• Flexible scheduling
• Health insurance benefits, plus dental and vision supplements to full-time employees (30 hours/week)
• An ethos that emphasizes work - home life balance for our employees
• A positive, employee centered culture that empowers employees to seek opportunities in the hospitality industry
• A culture of promoting from within; opportunities for advancement

Please submit a resume along with a summary of availability for consideration. We look forward to meeting you!

More about Basta: Founded in 2010 by Id Est Hospitality with an ethos around simplicity, comfort, and sustainable sourcing. Organized around an open kitchen with a single hearth, this small space has become a cornerstone of thoughtful and dynamic New American dining in Colorado.

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