Senior Sous Chef

Location 7700 S Broadway, Littleton, Colorado 80122, United States Shift: Day (Full-time) Responsibilities Monitor food quality, freshness, taste, and presentation, enforcing proper labeling, rotation, and portion control practices to meet regulatory and organizational standards. Plan and requisition daily food supplies, assess production needs to prevent waste, and maintain organized workstations and tray lines, while promptly addressing equipment or inventory issues. Lead food preparation by ensuring all items are cooked according to standardized recipes and patient‑specific dietary guidelines, maintaining consistency and quality across all service areas. Coordinate production schedules to meet cafeteria, patient, and unit stocking needs, while maintaining adequate supplies of hot and cold menu items for daily and special functions. Operate and oversee the use of commercial kitchen equipment, ensuring staff follow safety protocols and food handling standards to deliver high‑quality meals. Competencies Organizational Support – Observes and adheres to safety and security procedures, promoting a safe work environment. [Required] Initiative – Seeks out new assignments and assumes additional duties when necessary; reaches effective solutions, poses good questions, and consults helpful people and resources. [Required] Dependability / Reliability – Can be relied upon regarding task completion and follow‑up; ensures work responsibilities are covered when absent. [Required] Accountability – Takes ownership of all work performed and communicated; completes tasks on time or notifies appropriate person with an alternate plan. [Required] Productivity Standards – Organizes resources, performs tasks, and coordinates with other functions to accomplish objectives on a timely basis; assists department in exceeding productivity standards. [Required] Problem Solving – Identifies and resolves problems in a timely manner, using intuition and experience to complement data; gathers and analyzes information skillfully. [Required] Workplace Respect – Demonstrates knowledge of EEO policy and promotes a harassment‑free environment; shows respect and sensitivity for cultural differences; builds morale and group commitments to achieve goals and objectives. [Required] Oral / Written Communication – Practices attentive and active listening with all employees; listens without interruption and gets clarification; actively participates in meetings, contributing ideas to improve the company. [Required] Customer Service Skills – Solicits customer feedback to improve service; commits to customer service by anticipating and responding promptly to guest needs. [Required] People Management – Provides regular performance feedback and proactively addresses performance concerns of staff; develops staff so that successful customer food and service scores are achieved. [Required] Basic Computer Functionality – Ability to interpret and perform basic computer functions, including MS Office, Outlook, Word, and Excel. [Required] Education & Experience Associate degree or certificate in culinary school, college, or university program (preferred) High school diploma or equivalent; culinary school, college, or university program certificate (required) Field of study: culinary school, college, or university program certificate Four years of related experience and/or training (required) Equivalent combination of education and experience (required) Licenses & Certifications Certified Dietary Manager (CDM) (preferred) ServeSafe Certification (SERV) (preferred) Physical Requirements Physical requirements: Compensation Pay Range: $24.65 - $45.84 EEO Statement This facility is an equal opportunity employer and complies with federal, state and local anti-discrimination laws, regulations, and ordinances. #J-18808-Ljbffr 1106 Portercare Adventist Health System