Executive Sous Chef | Denver Airport

Job Description

Job Description

The award-winning Mission Yogurt, Inc. is looking for an Executive   Sous Chef to join our team at the award-winning Root Down and Timberline Steaks & Grille, opening soon at Denver International Airport.  

The  Executive Sous Chef  supports the Executive Chef in leading daily back-of-house operations, ensuring exceptional food quality, consistency, and kitchen efficiency. This role supervises and develops culinary team members, maintains food safety and sanitation standards, manages inventory and labor, and helps drive operational excellence while delivering an outstanding guest experience.  

What Mission Offers You: 

• Medical, Vision, Life, Dental, Pet, Accident, and HSA/FSA options offered after the first of the month following 60 days of full-time employment
• 401(k) plus company match
• Paid Time Off
• Bonus program
• PAID employee parking OR RTD Eco-Pass
• Free meal during shifts worked
• Room for professional growth!

What We Are Looking For:

• Candidates who possess at least two years of back-of-house restaurant management experience
• Prior experience at an airport is preferred
• Deliver superior food and beverage service and maximize customer satisfaction
• Upholds ideals, values, and practices that are the foundation of Mission Yogurt: Loyalty, Innovation, Service, Communication, and Flexibility
• Adheres to Mission Yogurt's safety, sanitation, and cleanliness policies and practices
• Candidates who have been a Sous Chef at a fast-paced, full-service restaurant
• Ensures all operating and quality standards are met
• Upholds a professional and ethical management style and presentation
• Assesses work-related issues in a professional manner and exercises honest, unbiased judgment
• Ensures safety and security of both guests and team members
• Must be able to pass a 10-year background check per TSA guidelines

Job-Specific Duties: Executive Sous Chef

• Help in the preparation and design of all food and drinks menus
• Produce high-quality plates in both presentation and taste
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards, including Health inspections
• Maintain a positive and professional approach with coworkers and customers!

Physical Demands:

Must be able to work on your feet for up to 12 hours. Position requires prolonged standing, bending, stooping, twisting, reaching overhead and lifting products and supplies weighing 20 pounds and occasional lifting and/or moving up to 50 pounds as well as repetitive hand and wrist motion.