Sous Chef

Why us?

The Original is a warm, outgoing restaurant in the heart of LoDo at McGregor Square.

The OG charms audiences with a combination of playfulness and expertise.

We are fun but not silly, imaginative but not unrealistic and knowledgeable but not pretentious.

Effortlessly switching between old soul and young-at-heart, the restaurant is friendly, adaptable, and creative.
We don’t just hire order-takers.

Our staff are part of the experience and we work hard to hire people for their uniqueness and personality -they’re the type who will dress up like the Brady Bunch, host a vampire brunch or start a movement for Red Flannel Fridays.
Come join our team at The Original!
Job Overview
Manage the kitchen staff in the daily production, preparation and presentation of all food for the hotel’s restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

Position is responsible for managing the daily operations of the kitchen.

Monitors food and labor costs.

Assists Executive Chef in creating and implementing menu and production changes.
Responsibilities
-Manage the daily production, preparation and presentation of all food for the hotel’s restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all franchise standards.

-Manage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication, recommend discipline and termination, as appropriate.

-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.

-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.