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Home › Companies › 9c42af05 C7ea 48d2 9676 0dcda3cb49e2 19000101 000001 › Sous Chef

Sous Chef

9c42af05 C7ea 48d2 9676 0dcda3cb49e2 19000101 000001 · Park Meadows, Lone Tree, CO, US, Lone Tree, CO · Active · $60,000–$70,000 / year · ADP Workforce Now Recruiting

Job facts

FieldValue
Company9c42af05 C7ea 48d2 9676 0dcda3cb49e2 19000101 000001
TitleSous Chef
Normalized title-
Department / team-
LocationPark Meadows, CO, United States
Work model-
Employment typeFull Time
Salary$60,000–$70,000 / year
Statusactive
ATS providerADP Workforce Now Recruiting
Posted / first seen2024-03-07 / 2026-05-31
Changed / last seen2026-06-06 / 2026-06-06

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PageWhat it containsOpen
Company jobsActive postings from 9c42af05 C7ea 48d2 9676 0dcda3cb49e2 19000101 000001.Open
Company breakdownsRole, location, ATS, and work model facets for this company.Open
ATS provider jobsActive postings observed through ADP Workforce Now Recruiting.Open
Provider filtered searchThe same provider as a filtered job collection.Open
City jobsActive postings in Park Meadows.Open
Lifecycle eventsOpen, update, close, and reopen events for this posting.Open
Original postingCanonical source or apply URL captured from the ATS.Open

Linked records

Company9c42af05 C7ea 48d2 9676 0dcda3cb49e2 19000101 000001
Sourceb0ba2606-4086-4b07-9839-5293130caff8
ATS providerADP Workforce Now Recruiting

Description

Position Summary A Sous Chef will work alongside management to ensure that kitchen and support staff are upholding Perry’s standards, while providing our guests with great food and a superior dining experience. The Sous Chef is responsible for the accurate creation and presentation of all food items served to guests. The incumbent will be responsible for maintaining kitchen operations, including labor management, kitchen cleanliness and product consistency in accordance with Perry’s standards and expectations. Holding each employee accountable for their assigned duties, while consistently maintaining a professional and respectful work environment. Essential Duties & Responsibilities Supervise and ensure set up is complete for each station(s) according to restaurant guidelines and expectations. Order, stock, report and/or maintain proper inventory of items needed for the kitchen to ensure that proper items are on hand. Log inventory nightly to ensure that the Opening Chef team is aware of their proper Ensure that the kitchen is maintained at a high level of cleanliness throughout all back of house areas. Assist and train subordinates in preparing ingredients for cooking, including portioning, chopping, and storing food appropriately. Ensure that food items are stocked and maintained according to the chef’s specification as needed throughout each shift. Consistently train subordinates to accurately weigh, measure, and mix ingredients to recipe instructions. Coach and ensure safety of subordinates to properly operate ovens, stoves, grills, microwaves, and all kitchen equipment. Develop and maintain positive and respectful communication with coworkers. Ensure that food items are prepared, cooked and plated consistently as directed in a sanitary and timely manner. Back up to the kitchen staff, as needed, to ensure basic preparation duties, including w ashing and peeling produce and handling raw meats, are completed for each shift. Ensure that employees are f ollowing the proper portion controls and presentation of all recipes as indicated according to recipe specifications. Ensure and train employees on how to monitor food quality while preparing and prior to setting it on the expo line. Consistently work alongside employees to ensure they are trained and practicing good safety and sanitation by ensuring that their stations are clean and neatly organized. Ensure that employees are properly using and maintaining equipment in their designated stations. Expected to move throughout each kitchen station, assisting with multiple stations to assure proper production procedures are being followed and Perry’s standards are being met. Check that all areas are clean, sanitized, and organized in the kitchen, walk-in coolers, and storage areas at the beginning and end of each day. Perform additional responsibilities, although not detailed, as requested by the Chefs or Managers as needed. Qualifications At least 3 years’ restaurant chef experience required, fine dining setting preferred. Advanced knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for management of people and/or problems and excellent oral, reading and written communication skills. Understanding of recipe, preparation, cooking and knife handling skills. Understanding and knowledge of safety, sanitation and food handling procedures Ability to work calmly and effectively under pressure in a fast paced environment. Must have a positive attitude and be self motivated. Having pride in quality service, and food knowledge. Basic mathematical skills required. Physical Requirements Substantial movements (motion) of the wrist, hands, and/or fingers in a repetitive manner. Exerting up to 50 pounds of force occasionally to lift, carry, pull, or otherwise move objects. Ascending or descending stairs, ramps and the like, using feet and legs and/or hands and arms while balancing items. Maintaining body equilibrium to prevent falling when walking, standing or crouching between narrow, elevated and/or slippery walkways. Raising objects from a lower to a higher position or moving object horizontally from position to position. Visual awareness and hearing sufficient to interact in a kitchen environment. Must be able to stand for extended durations (7-12 hour shifts). Ability to reach, bend, stoop and frequently lift 50 pounds without issue . Ability to withstand a work environment in which average temperatures can exceed 90 degrees. Adhering to the proper safety equipment standards and uniform procedures (wearing the proper slip resistant shoes, chef coat & chef pants, proper head attire, etc.) This position is considered full-time exempt level status. Standard days and hours of work are Sunday through Saturday, 9:00 a.m. to 1 a.m. This position will require weekend and holiday work.

Full job record

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Org ID7a115fb8-77f0-43b4-920f-290ec09e36be
Source IDb0ba2606-4086-4b07-9839-5293130caff8
Board IDb0ba2606-4086-4b07-9839-5293130caff8
Provideradp_workforcenow
Provider Job Key437043
TitleSous Chef
Normalized Title—
Statusactive
Activeyes
Location TextPark Meadows, Lone Tree, CO, US, Lone Tree, CO
Department—
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Employment Typefull_time
Workplace Type—
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CountryUnited States
RegionCO
CityPark Meadows
Salary Raw60000.00 To 70000.00 (USD) Annually
Salary Min60,000
Salary Max70,000
Salary CurrencyUSD
Salary Periodyear
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First Seen At2026-05-31 18:51:32Z
Last Seen At2026-06-06 11:54:39Z
Last Checked At2026-06-06 11:54:39Z
Last Changed At2026-06-06 11:54:39Z
Inactive At—
Source Posted At2024-03-07 20:57:00Z
Source Updated At—
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    "requisitionDescription": "<div><div>\n    <link href=\"https://static.workforcenow.adp.com/mas/mdf-components/22.7.18/styles/froala_editor.pkgd.min.css\" rel=\"stylesheet\" type=\"text/css\" />\n    <link href=\"https://static.workforcenow.adp.com/mas/mdf-components/22.7.18/styles/froala_style.min.css\" rel=\"stylesheet\" type=\"text/css\" />\n\n    <div class=\"fr-view\">\n      <p><strong id=\"isPasted\"><span style='font-size:13px;line-height:115%;font-family:\"Calibri\",sans-serif;'>Position Summary</span></strong></p><p id=\"isPasted\" style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style=\"font-size:13px;\">A Sous Chef will work alongside management to ensure that kitchen and support staff are upholding Perry&rsquo;s standards, while providing our guests with great food and a superior dining experience. The Sous Chef is responsible for the accurate creation and presentation of all food items served to guests. The incumbent will be responsible for maintaining kitchen operations, including labor management, kitchen cleanliness and product consistency in accordance with Perry&rsquo;s standards and expectations. Holding each employee accountable for their assigned duties, while consistently maintaining a professional and respectful work environment.&nbsp;</span></p><p style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;'><br></p><p style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;'><br></p><p style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;'><strong id=\"isPasted\"><span style='font-size:13px;line-height:115%;font-family:\"Calibri\",sans-serif;'>Essential Duties &amp; Responsibilities</span></strong></p><ul id=\"isPasted\" style=\"list-style-type: disc;margin-left:undefined;\"><li><span style=\"font-family:Arial;font-size:13px;\">Supervise and ensure set up is complete for each station(s) according to restaurant guidelines and expectations.</span></li><li><span style=\"font-family:Arial;font-size:13px;\">Order, stock, report and/or maintain proper inventory of items needed for the kitchen to ensure that proper items are on hand.</span></li><li><span style=\"font-family:Arial;font-size:13px;\">Log inventory nightly to ensure that the Opening Chef team is aware of their proper&nbsp;</span></li></ul><ul style=\"list-style-type: disc;margin-left:0in;\"><li><span style=\"font-family:Arial;font-size:13px;\">Ensure that the kitchen is maintained at a high level of cleanliness throughout all back of house areas.</span></li></ul><ul style=\"list-style-type: disc;margin-left:undefined;\"><li><span style=\"font-family:Arial;font-size:13px;\">Assist and train subordinates in preparing ingredients for cooking, including portioning, chopping, and storing food appropriately.</span></li><li><span style=\"font-family:Arial;font-size:13px;\">Ensure that food items are stocked and maintained according to the chef&rsquo;s specification as needed throughout each shift.</span></li><li><span style=\"font-family:Arial;font-size:13px;\">Consistently train subordinates to accurately weigh, measure, and mix ingredients to recipe instructions.</span></li><li><span style=\"font-family:Arial;font-size:13px;\">Coach and ensure safety of subordinates to properly operate ovens, stoves, grills, microwaves, and all kitchen equipment.</span></li><li><span style=\"font-family:Arial;font-size:13px;\">Develop and maintain positive and respectful communication with coworkers.</span></li><li><span style=\"font-family:Arial;font-size:13px;\">Ensure that food items are prepared, cooked and plated consistently as directed in a sanitary and timely manner.</span></li><li><span style=\"font-family:Tahoma;font-size:13px;\">Back up to the kitchen staff, as needed, to ensure basic preparation duties, including w</span><span style=\"font-family:Arial;font-size:13px;\">ashing and peeling&nbsp;</span><span style=\"font-family:Tahoma;font-size:13px;\">produce and handling raw meats, are completed for each shift.&nbsp;</span></li><li><span style=\"font-family:Tahoma;font-size:13px;\">Ensure that employees are f</span><span style=\"font-family:Arial;font-size:13px;\">ollowing the proper portion controls and presentation of all recipes as indicated according to recipe specifications.</span></li><li><span style=\"font-family:Arial;font-size:13px;\">Ensure and train employees on how to monitor food quality while preparing and prior to setting it on the expo line.</span></li><li><span style=\"font-family:Arial;font-size:13px;\">Consistently work alongside employees to ensure they are trained and practicing good safety and sanitation by ensuring that their stations are clean and neatly organized.</span></li><li><span style=\"font-family:Arial;font-size:13px;\">Ensure that employees are properly using and maintaining equipment in their designated stations.</span></li><li><span style=\"font-family:Arial;font-size:13px;\">Expected to move throughout each kitchen station, assisting with multiple stations to assure proper production procedures are being followed and Perry&rsquo;s standards are being met.</span></li><li><span style=\"font-family:Arial;font-size:13px;\">Check that all areas are clean, sanitized, and organized in the kitchen, walk-in coolers, and storage areas at the beginning and end of each day.</span></li><li><span style=\"font-family:Arial;font-size:13px;\">Perform additional responsibilities, although not detailed, as requested by the Chefs or Managers as needed.</span></li></ul><p><br></p><p><span style=\"font-family:Arial;font-size:13px;\"><strong id=\"isPasted\"><span style='font-size:13px;line-height:115%;font-family:\"Calibri\",sans-serif;'>Qualifications</span></strong></span></p><ul id=\"isPasted\" style=\"list-style-type: disc;margin-left:0in;\"><li><span style='font-family:\"Calibri\",sans-serif;font-size:13px;'>At least 3 years&rsquo; restaurant chef experience required, fine dining setting preferred.&nbsp;</span></li><li><span style='font-family:\"Calibri\",sans-serif;font-size:13px;'>Advanced knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for management of people and/or problems and&nbsp;excellent oral, reading and written communication skills.</span></li><li><span style='font-family:\"Calibri\",sans-serif;font-size:13px;'>Understanding of recipe, preparation, cooking and knife handling skills.</span></li></ul><ul style=\"list-style-type: disc;margin-left:undefined;\"><li><span style=\"font-family:Arial;font-size:13px;\">Understanding and knowledge of safety, sanitation and food handling procedures</span></li><li><span style=\"font-family:Arial;font-size:13px;\">Ability to work calmly and effectively under pressure in a fast paced environment.</span></li><li><span style=\"font-family:Arial;font-size:13px;\">Must have a positive attitude and be self motivated.</span></li><li><span style=\"font-family:Arial;font-size:13px;\">Having pride in quality service, and food knowledge.</span></li></ul><ul style=\"list-style-type: disc;margin-left:0in;\"><li><span style='font-family:\"Calibri\",sans-serif;color:windowtext;font-size:13px;'>Basic mathematical skills required.</span></li></ul><p><br></p><p><span style='font-family:\"Calibri\",sans-serif;color:windowtext;font-size:13px;'><strong id=\"isPasted\"><span style='font-size:13px;line-height:115%;font-family:\"Tahoma\",sans-serif;'>Physical Requirements</span></strong></span></p><ul id=\"isPasted\" style=\"list-style-type: disc;margin-left:undefined;\"><li><span style=\"font-family:Arial;font-size:13px;\">Substantial movements (motion) of the wrist, hands, and/or fingers in a repetitive manner.&nbsp;</span></li><li><span style=\"font-family:Arial;font-size:13px;\">Exerting up to 50 pounds of force occasionally to lift, carry, pull, or otherwise move objects.</span></li><li><span style=\"font-family:Arial;font-size:13px;\">Ascending or descending stairs, ramps and the like, using feet and legs and/or hands and arms while balancing items. &nbsp;</span></li><li><span style=\"font-family:Arial;font-size:13px;\">Maintaining body equilibrium to prevent falling when walking, standing or crouching between narrow, elevated and/or slippery walkways.&nbsp;</span></li><li><span style=\"font-family:Arial;font-size:13px;\">Raising objects from a lower to a higher position or moving object horizontally from position to position.</span></li><li><span style=\"font-family:Arial;font-size:13px;\">Visual awareness and hearing sufficient to interact in a kitchen environment.</span></li><li><span style=\"font-family:Arial;font-size:13px;\">Must be able to stand for extended durations (7-12 hour shifts).</span></li></ul><ul style=\"margin-bottom:0in;margin-top:0in;\" type=\"disc\"><li style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style=\"font-size:13px;\">Ability<span style=\"color:black;\">&nbsp;to reach, bend, stoop and frequently lift 50 pounds without issue</span>.</span></li><li style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style=\"font-size:13px;\">Ability to withstand a work environment in which average temperatures can exceed 90 degrees.</span></li><li style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style=\"font-size:13px;\">Adhering to the proper safety equipment standards and uniform procedures (wearing the proper slip resistant shoes, chef coat &amp; chef pants, proper head attire, etc.)</span></li></ul><div style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><ul style=\"margin-bottom:0in;list-style-type: disc;margin-left:undefined;\"><li style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style=\"font-family:Arial;font-size:13px;\">This position is considered full-time exempt level status. Standard days and hours of work are Sunday through Saturday, 9:00 a.m. to 1 a.m. This position will require weekend and holiday work.</span></li></ul></div>\n    </div>\n  </div></div>\n",
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            "codeValue": "IsMonetaryFlag"
          },
          "indicatorValue": false
        },
        {
          "nameCode": {
            "codeValue": "IsNonMonetaryFlag"
          },
          "indicatorValue": false
        }
      ]
    },
    "requisitionTitle": "Sous Chef",
    "clientRequisitionID": "1275",
    "organizationalUnits": [],
    "postingInstructions": [],
    "additionalProperties": {},
    "requisitionLocations": [
      {
        "address": {
          "cityName": "Lone Tree",
          "postalCode": "80124",
          "countrySubdivisionLevel1": {
            "codeValue": "CO"
          }
        },
        "nameCode": {
          "shortName": "Park Meadows, Lone Tree, CO, US"
        },
        "aliasNames": []
      }
    ],
    "screeningRequirements": [],
    "sponsoredVisaTypeCodes": []
  },
  "detail_meta": {
    "url": "https://workforcenow.adp.com/mascsr/default/careercenter/public/events/staffing/v1/job-requisitions/437043?cid=9c42af05-c7ea-48d2-9676-0dcda3cb49e2&ccId=19000101_000001&lang=en_US&locale=en_US",
    "http_status": 200,
    "content_type": "application/json;charset=UTF-8",
    "response_bytes": 15861
  },
  "detail_errors": []
}
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GET https://api.bluedoor.sh/job-postings/v1/jobs/83fe022d234aa4cc6d3cd07ba2eec422e7fd4e9e?include=descriptionJSON
GET https://api.bluedoor.sh/job-postings/v1/orgs/7a115fb8-77f0-43b4-920f-290ec09e36beJSON
GET https://api.bluedoor.sh/job-postings/v1/sources/b0ba2606-4086-4b07-9839-5293130caff8JSON
GET https://api.bluedoor.sh/job-postings/v1/jobs/83fe022d234aa4cc6d3cd07ba2eec422e7fd4e9e/eventsJSON

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