Sous Chef

About The Opportunity

At The Mining Exchange Hotel, food is more than a menu—it’s an experience. We’re seeking a passionate Sous Chef who thrives in a fast-paced, creative kitchen and takes pride in crafting memorable dining moments. This role is a hands-on leadership opportunity to support culinary operations, mentor a talented team, and help bring bold ideas to life in a historic, luxury setting. If you’re driven by excellence, teamwork, and growth, this is your chance to elevate your craft.

About The Hotel

Mining Exchange Hotel & Spa was built in 1902 as a stock exchange for local mining companies, The Mining Exchange Hotel & Spa offers a one-of-a-kind experience in the heart of downtown Colorado Springs. Our elegant, yet casual public spaces, and guestrooms are all newly renovated.

Job Role

At Practice Hospitality, the Sous Chef works in a fast paced, exciting environment to deliver on our commitment to high quality hospitality. The Sous Chef manages the operations of the kitchen in absence of the Executive Chef, oversees preparation of food and inventory levels of the kitchen, and assists with scheduling and training employees.

Responsibilities:

• Assist culinary management in administrative and personnel related matters, including; scheduling, time clock reviews, overtime, performance, discipline, investigations, training and development, etc.
• Assists the Chef with directing the preparation and presentation of all foods in all venues of the Hotel
• Maintain and follow all local Health Department food preparation codes and regulations
• Works with the Chef to hire, train, supervise, schedule and participate in activities of chefs, cooks, and other team members involved in preparing, cooking and presenting food in accordance with merchandising and productivity standards, cost controls and forecast needs
• Maintain working rapport with all hotel staff for efficient operation and service to guests
• Contribute to creation of new menus and individual menu items for all outlets based on current food trends, regional demographics and in accordance with revenue and profitability goals
• Assist with audit of food storeroom items and storage to maintain consistent quality products using FIFO (first in, first out) and ensure adherence to all health code requirements
• Perform food preparation tasks for all fruits, vegetables, meats, poultry, fish, etc. used in recipes
• Prepare all food items per recipe guidelines, tasting and adjusting for flavor with assistance of chef
• Ensure back of house area adheres to the highest standards of cleanliness, presentation, and service
• Maintain appropriate levels of necessary dishes and utensils; keep all dishware used in cooking and serving clean and sanitary at all times
• Monitor supply levels in back of house area and replenish as necessary
• Monitor equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary
• Ensure compliance with all food-handling and sanitation regulations
• Plan menus by consulting with chefs; estimate food costs and profits; adjust menus. Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.
• Develop, recommend, implement, and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet & exceed management and budget objectives.
• Maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; supervise the maintenance of restaurant equipment to protect the assets, while securing revenues and complying with legal regulations and ensure quality service.
• Schedule and manage the maintenance/sanitation of the kitchen, equipment, and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards, and regulations.
• Manage the daily production, preparation, and presentation of all food for the hotel's food and beverage outlets to ensure a quality, consistent product is produced which conforms to all standards.
• Develop and implement menus and back-up (use records, production lists, pars, training, etc...) within industry guidelines to continually improve revenues and profit margins while maintaining quality.
• Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts, and schedules to ensure budgets are met/exceeded while quality is maintained/improved.
• Promote the Accident Prevention Program to minimize liabilities and related expenses.
• Evaluate performance of the team
• Perform Manager-on-Duty functions and shifts as assigned.
• Perform any other duties as designated.

Education:                         Two to four-year college degree or equivalent education/experience.

Experience:                      A minimum of five years’ culinary experience in a related position. Hotel experience preferred.

Skills and Abilities:       

• Ability to perform critical analysis and manage a wide range of information.
• Requires advanced knowledge of business and management principles and practices involved in strategic planning, resource allocation, leadership technique, production methods, and coordination of people and resources.
•  Possess excellent oral, written and presentation skills.
• Ability to delegate, manage manpower and organize complex projects and establishes priorities consistent with department/hotel objectives.
• Listen effectively.
• Proven teamwork
• Operate department within the guidelines of the Foundation Document.
•  Communicate to both, guests, and fellow team members professionally and positively.
• Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed

Physical Requirements 

• Able to lift up to 30 lbs.
• Able to bend, stretch, and twist
• Able to stand for long periods of time

Job Type: FLSA Designation: Full Time-Exempt

Compensation: $60k-to$70k salary range -annually paid on a biweekly basis

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Disability insurance
• Employee assistance program
• Flexible spending account
• Health insurance
• Life insurance
• Paid time off
• Vision insurance
• Hospital indemnity insurance

About The Company

Practice Hospitality manages hotels differently. A growing company with opportunities for advancement, we infuse hotels with style, spirit, and soul. We inspire, innovate and advocate. We deliver results and do well by our owners because we respect the individuality that we all bring to the table, the connectedness of our world and the impact we have on our community.

We are looking for someone who thinks big because, at Practice Hospitality, we value creativity, emotional intelligence, problem solving and innovation. This is an opportunity to be an integral part of a team that supports one another, is empowered, and holds themselves accountable. If you bring your A game every day and pursue excellence with tenacity, we want to invest in your professional and personal growth. But, more than anything, we are looking for good humans who care about our guests, each other and making every moment together enriching, fulfilling and fun.