Sous Chef

ABOUT US: Lone Rock Retreat is a mission-driven retreat center supporting education leaders working to ensure every child has access to an excellent education. Located just 40 minutes from downtown Denver and 30 minutes from the Foothills, right off Highway 285, our inspiring natural setting offers a space for reflection, connection, and meaningful impact.

WHAT SETS US APART: Unlike traditional hospitality environments, we are not open 365 days a year. We only host groups up to 60 people with a minimum two-night stay. Our calendar aligns with the rhythms of the education community, which often means time off during major holidays like Thanksgiving, Christmas, and New Year’s—creating a healthier work-life balance for our team.

WE TAKE CARE OF YOU!: We offer a generous and competitive benefits package designed to support your health, well-being, and future:

• 100% employer-paid medical, dental, and vision insurance for full-time team members
• Option to enroll in Health Savings Accounts (HSA) and Flexible Spending Accounts (FSA)
• Employer-paid long-term disability insurance for all full-time team members
• 401(k) plan with employer contributions
• 13 paid holidays for full-time team members
• Competitive vacation time for full-time team members
• Sick leave
• Employee Assistance Program (EAP)
• Access to “Savings Spot” for discounted pricing on a variety of products and services
• Complimentary staff meals during shifts

THE ROLE

The Sous Chef is responsible for assisting the Chef de Cuisine with overall kitchen operations, ensuring maximum guest satisfaction through planning, organizing, directing, and controlling the Kitchen operation and administration. Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food-related functions. Also assists in supervising all kitchen areas to ensure a consistent, high-quality product is produced.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Manages food, beverages, and supplies based on each event's food scripts.
• Conducts monthly inventory in coordination with the Chef de Cuisine.
• Performs monthly food safety inspections.
• Oversees receiving and storage of food orders, ensuring FIFO rotation, proper dating, and safe storage.
• Ensures sufficient food stock levels within the culinary department areas.
• Maintains par levels for floor snacks and beverages, ordering weekly in coordination with the event team.
• Ensures food is prepared according to standard recipe cards.
• Maintains portion control and minimizes waste.
• Helps ensure accurate product yields and recipe quantities.
• Ensures guests consistently receive an exceptional dining experience.
• Interacts with guests to gather feedback on food quality and service.
• Ensures food prep equipment is used safely and correctly, and is properly cleaned and maintained.
• Initiates maintenance reports and work orders as needed.
• Maintains consistent, high-quality output across all culinary areas while meeting operational deadlines.
• Manages associates fairly, builds positive personal relationships with the culinary team, and fosters a motivated, upbeat attitude among staff.
• Assists in managing staff, including breaks and time punches.
• Assists in training team members, ensuring they have the tools and resources needed.
• Works as Manager on Duty, with total campus oversight, on assigned weekends rotated with other property leadership team members
• Performs other duties as assigned

SUPERVISORY RESPONSIBILITIES

• Supervise culinary team members in the preparation and execution of all services.
• Consistent coaching and mentoring of team members in support of the Chef de Cuisine’s
• directives.

REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES

• Must have an in-depth knowledge of starches, vegetables, sauces, and proteins, as well as the
• proper cooking…