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Sous Chef
Job Title 
Sous Chef
Company Name: 
Work Permit: 
Applicants who do not already have legal permission to work in the United States will not be considered.
Management Position: 

Snooze an AM Eatery seeks to evolve the A.M. dining experience through culinary innovation, an eclectic and energetic atmosphere and comfortable and friendly service. We celebrate each day and invite our guests to do the same. Snooze believes in doing the responsible thing for people and the planet. From composting and recycling about 90% of our waste, focusing on resource conservation and using responsible materials, we're working to help create a better world for future generations. We strive to be good neighbors and give back to the communities that we are so lucky to be part of. At Snooze, we believe in our mantra that it only takes a moment to make a difference.

We can't do any of that, though, without great people!

We invite you to join us - whether in Colorado, California, Arizona or Texas - and work in an environment where your individuality is encouraged, where sustainability is more than just a buzz word, and where FUN is one of our family values. Because we serve guests the most important meal of their day, OUR day starts at 5:30 am - so "morning people" are encouraged to apply. We do, however, have a limitless supply of our delicious Guatemalan coffee to perk you up and keep you going. We are a family and we do our absolute best to provide our great benefits, competitive salaries and wages, and a fun and inviting work environment.

When you submit your resume, please tell us what you'd make for Snooze's pancake of the day.

We can't wait to meet you and we hope to see your smiling face dining at Snooze.

Snooze is, of course, an equal opportunity employer. Proof of identity and legal authority to work in the U.S. is a condition of employment, and will be verified after hire.

Job Details

As second in command of the Snooze Heart of House you are responsibility for ensuring the highest quality food, as per Snooze standards. Your primary duties will include, but are certainly not limited to; maintaining all kitchen functions including food purchasing & inventory maintenance; food preparation and overall leadership with maintaining quality standards; sanitation and cleanliness. You are also responsible for training employees on methods of cooking, preparation, plate presentation, portion and cost control. You will be the Executive Chef's right hand man in ensuring that guest satisfaction is met consistently. Your overall goal is to maintain the “WOW” factor of Snooze food, be creative, have fun, and be a role model for others in the HOH.

  • Accurately manage all kitchen employees to ensure adherence to all Snooze policy, procedures, methods, and expectations.
  • Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
  • Maintain quality standards, at high volume, according to the guidelines of Snooze Food, ensuring the best possible product goes in and out the kitchen doors.
  • Assist the management team in making employment and termination decisions! This includes maintaining staffing levels, interviewing, hiring, training, evaluating, reviewing, and disciplining kitchen personnel as appropriate as well as reporting restaurant Labor goals and analysis.
  • Properly training all kitchen personnel about the practices regarding cleanliness, sanitation, safe equipment operating, and proper kitchen tool usage as well as building cross-training/development goals for your team.
  • Assist Executive Chef in preparing all required paperwork, including inventory, ordering, forms, reports and schedules.
  • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and preventative maintenance plans.
  • Assist in controlling food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
  • Control labor cost by assisting in scheduling based upon forecasted sales, positions needed, and proper time management.
  • Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials.

Job Requirements

  • A minimum of 1 year of experience in the restaurant industry; preferably with supervisory experience.
  • Must be able to communicate clearly with other managers, kitchen and dining room staff members and guests.
  • Be able to work in a standing position for long periods of time (up to 9 hours) and have the stamina to work a minimum of 50 hours per week.
  • Must be 21 years of age and have valid US citizenship.