Multi-faceted, high energy, dynamic, creative and fun Sous Chef position available at one of Denver’s most unique restaurant and event venues. Ace Eat Serve combines a modern take on Asian Cuisine, a 3000 square foot outdoor patio and lounge, a 70 seat dining room, a 6 table ping pong hall and event space, and the private Lucky Cat Lounge. Serving Denver for the last 12 years, Ace Eat Serve is the sister restaurant to neighbor Steuben’s Uptown. Both restaurants are operated by Secret Sauce F&B, a small, independent restaurant group that has been successfully operating in Denver for 25 years. Both restaurants are supported by an in-house pastry department, media and marketing manager and full time events coordinator. Ace is open 6 nights a week and serves brunch on the weekend. We have 30 amazing individuals teaming up in the FOH and 15 in the BOH. Our award winning bar program is highlighted by signature cocktails, a long list of Japanese Whiskeys, an eclectic and fun sake list, house-made sodas and slushies, and an impressive selection of Asian and local beers. Former Secret Saucers have taken their experience and education from their time at SSF&B to open such great local spots as Williams and Graham, Leven Deli, The Greenwich, Bodega and Rooted Craft American Kitchen. We take immense pride in our culture, work-life balance and philanthropy. Keeping it positive, genuine and inclusive are just a few of our Core Values.

Compensation & Benefits

• Salary Range (negotiable based on experience): $65k - $70k/year
• 50% Paid Medical, Dental, Vision Insurance
• Quarterly Bonus Program
• Reasonable Use Vacation Policy
• Parking, Company Cell Phone Plan, Dry Cleaning
• Employer Match 401k
• Full Comp Food And Beverage At Home Restaurant For You And Up To 3 Guests
• Shift Meals Provided Daily
• Annual $1k Dining Credit At Sister Restaurant, Followed By 50% Discount After Exhausted
• Annual Company Parties And In-House Charity Events
• Team Building, Professional Development And Travel Opportunities
• Company Wellness Program Including:
• Discounted membership to CorePower Yoga
• Healthy Living Week featuring The Conscious Cleanse
• Employer sponsored mental health program through Khesed Wellness

Ace Eat Serve: Sous Chef

The Sous Chef works with the Executive Chef on nearly all aspects of the Ace BOH including financial performance, efficient kitchen operations, staffing, menu development, safety and sanitation, leadership and training, and on-shift presence on the line or expo. Both chefs should work in together to ensure that all activities are consistent with and supportive of the restaurant’s business plan and goals and that BOH managers and employees performing their job responsibilities and meeting expectations in all areas.

Reports to: Executive Chef

Business Responsibilities:

1. Maximize financial performance and profit by setting forecasts, cost center and labor goals; analyzing variances, and initiating changes to correct discrepancies. Achieve results by planning, communicating, delegating, and following up as needed.

2. Handle administrative duties as necessary, to include inventory, invoice management, menu proofing, and scheduling.

3. Help oversee food selection and preparation, product selection and vendor relationships, food costing, RSI menu engineering, POS input, and allergy menus.

4. Help with menu development and executing menu change responsibilities including research, preparation of specials, organizing and assisting with staff tastings, writing menu descriptions, entering new recipes for menu engineering, and training BOH staff on proper execution.

5. Expedite during services as necessary, checking all tickets and food to ensure timely delivery and correctness. Assist with prep as needed to ensure that the kitchen is never left without the resources and prep items needed for service.

6. Assist with off site events and in-house fundraisers as when needed. Responsibilities may include menu preparation, transportation, setup, service, and breakdown at event.

7. Take initiative for handling and delegation of BOH cleanliness, repair, and maintenance issues in conjunction with the Director of Operations.

8. Follow procedures to maintain the safety and security of all employees, customers and company assets including building, equipment, and supplies. Ensure that all health department standards are met and maintained.

Leadership & Management Responsibilities for the Executive Sous Chef:

1. Set the example as a leader for our staff by showing professionalism in handling all situations that arise during service and treating our staff with respect and dignity at all times.

2. Create and foster a kitchen environment of teamwork, integrity, and a desire to put out excellent food through example as well as the expectations set for our staff.

3. Operate an organized kitchen structure where employees understand what is expected and how to succeed. You are expected to:

4. Help the Executive Chef communicate expectations for BOH staff and follow up after both successes and poor performances at appropriate times.

5. Help the Executive Chef delegate individual projects and responsibilities to BOH staff when asked, hold staff accountable for progress and completing tasks on time when appropriate.

6. Help prepare qualified employees for promotion to the next position by continually identifying and developing candidates for leadership roles.

• Assist the Executive Chef in the hiring and training process. This includes recruiting, interviewing, hiring, and training.

5. Attend and actively participate in all company-wide events.

Desired Skill Set & Qualifications:

· High school diploma or equivalent.

· 3-5 years high-volume BOH management experience

· Strong leadership and management skills, including ability to foster teamwork, provide feedback, communicate clearly, and resolve conflict.

· Working knowledge of POS operations, RSI, and Microsoft Office

· Positive demeanor and high energy level

· Willingness to work an average of 50 - 55 hours per week