Sous Chef
Broomfield, CO US
Posted ago

Are you a dynamic and energetic culinary professional capable of providing our guests with an exceptional dining experience? Our popular restaurant seeks a skilled sous chef who can create innovative menus and dishes, supervise all food leaving the kitchen, and ensure health and safety requirements are followed. Experience as a high-performing sous chef is required. Apply now if you're ready to bring your passion for food to our fantastic team!


1.   75% contribution to Group Health Insurance. Your portion of 25% will be deducted on first paycheck of every month

2.   Retirement Savings. You can contribute as soon as you join. After 1 year of job, we match up to 4%

3.   You will get these Federal Holidays Off: New Year’s Day, Christmas Day. If any of these Holidays falls on a Saturday/Sunday or you work on any of these Holidays, you will get a compensatory day off in following week

4.   Your first full calendar year of employment, you will earn 1 personal day off for every 6 weeks for a total of 8 Personal Days off every year. After first full calendar year of employment, you will earn 1.5 personal day off for every 6 weeks for a total of 13 Personal Days off every year. These personal days may also be used as vacation or sick days.


  • Combine diverse ingredients in a unique way to create new and distinctive menu items and specials
  • Provide guidance and direction to staff, including setting performance standards and monitoring performance to make the kitchen run efficiently
  • Work with vendors to secure the best items at cost-effective pricing, and manage department expenses that are within your direct control such as food, supplies, uniforms, and equipment
  • Exceed guest expectations while increasing sales and profits and overseeing the success of day-to-day operations of the restaurant kitchen
  • Lead, Assist and Oversee the preparation, portioning, garnishing, presentation, and safe storage of food for Restaurant and 1 or more simultaneous catering events and tastings
  • Maintain high standards of quality, flavor, and presentation for all the dishes being prepared
  • Perform weekly inventory and maintain optimal Inventory Levels
  • Document Recipes and procure ingredients based on the documented Recipes and what is in stock. Ordering accuracy is very important to prevent multiple grocery store trips
  • Participate in weekly BEO meetings for events and tastings
  • Create/Improve Menus - specifically local/seasonal/organic/Gluten Free/Vegan/Vegetarian
  • Follow waste, compost, recycle guidelines and processes we have setup in our kitchen
  • Ensure that kitchen, equipment, and storage facilities are sanitary, neat, and organized
  • Ensure that all kitchen equipment is accounted for
  • Follow, create, and improve processes  
  • Be a good mentor to elevate everyone's skills, cross train kitchen employees and utilizing their strengths  


  • At least 3 years of Restaurant Experience in a lead role
  • At least 3 years of Catering Experience in a lead role
  • At least 8 years of Multicultural Cooking Experience
  • At Least 5 years of high-volume production experience
  • At Least 5 years of menu development and costing experience
  • Tech savvy and be able to utilize technology for various aspects of your job including but not limited to scheduling, recipe management, costing, shopping list generation

$55,000 - $65,000 yearly
About Roots

We are a full-service Restaurant, Catering Company, and a Venue in business since the year 2002. We are a woman-owned, and minority-owned business. We value Environmental Sustainability and vying to become carbon neutral. Customer experience is paramount for us and we are looking for team members who think the same.

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