Looking to be a part of something new? Well that’s us! Fidel’s is a vibrant cocina and bar located in the heart of downtown Palisade! We have combined our passion for Latin fare and cocktails to create a delicious one stop shop for all! We are looking for driven candidates with a positive attitude to join our team!

It is the responsibility of the Sous Chef to assist the owners and Executive Chef of Fidel’s with menu planning, supply inventory, kitchen cleanliness and expediting orders. The Sous Chef is responsible for overseeing and planning the food preparation in the kitchen while supporting the Executive Chef with leadership roles and overall management of the kitchen. Daily requirements include but are not limited to:

• Managing inventory so all necessary ingredients are in stock for service
• Assisting in hiring new kitchen staff
• Assisting training new hires for quick acclimation
• Oversee food preparation
• Streamlining kitchen process to maintain prompt service times
• Maintain menu integrity
• Setting regular cleaning standards and ensuring staff is maintaining those standards and sanitization
• Ensure quality ingredients and correct food storage. Making sure food is labeled as well as rotated for FIFO
• Creating and distributing schedule for all kitchen staff
• Tracking kitchen finances and identifying areas of waste and ordering control/budgeting
• Creating and maintaining inventory par level lists for ordering, including specific pars for seasonality/seasonal busy times for the town
• Store food products in compliance with safety practices
• Lead and manage the kitchen including check that all kitchen staff are performing their duties as asked and required
• Ensure all recipes are being followed and adjusted accordingly. This would include update all printed and electronic recipes to keep a consistent and accurate record of recipe changes/updates. These changes to printed and electronic recipes should be updated as soon as possible and the kitchen team should be made aware of this
• Ensure consistency in taste, presentation of menu items and quality of all food prepared
• Oversee food preparation, cooking and plating to ensure consistency and that all dishes are being presented in an aesthetically pleasing way
• Ensuring kitchen opening, close and side tasks are being completed by kitchen staff, as assigned
• Foster a positive work culture, promoting open communication and teamwork
• Maintain weekly and monthly cost reports/coordination

Skills

• Multitasking
• Leadership
• Organization
• Work well in a fast-paced environment
• Teamwork
• Detail oriented
• Time management
• Knowledge of health and safety procedures

Requirements

• Previous culinary experience
• Ability to lift up to 50 pounds
• Food Handlers Certification
• Ability to stand for long periods of time

Benefits

• Health Insurance
• Retirement Plan
• Other Benefits

Job Type: Full-time
Pay: $50,000.00 - $55,000.00 per year

Benefits:

• Food provided

License/Certification:

• ServSafe Certificate (Preferred)

Ability to Commute:

• Palisade, CO 81526 (Preferred)

Work Location: In perso

• Managing inventory so all necessary ingredients are in stock for service
• Assisting in hiring new kitchen staff
• Assisting training new hires for quick acclimation
• Oversee food preparation
• Streamlining kitchen process to maintain prompt service times
• Maintain menu integrity
• Setting regular cleaning standards and ensuring staff is maintaining those standards and sanitization
• Ensure quality ingredients and correct food storage. Making sure food is labeled as well as rotated for FIFO
• Creating and distributing schedule for all kitchen staff
• Tracking kitchen finances and identifying areas of waste and ordering control/budgeting
• Creating and maintaining inventory par level lists for ordering, including specific pars for seasonality/seasonal busy times for the town
• Store food products in compliance with safety practices
• Lead and manage the kitchen including check that all kitchen staff are performing their duties as asked and required
• Ensure all recipes are being followed and adjusted accordingly. This would include update all printed and electronic recipes to keep a consistent and accurate record of recipe changes/updates. These changes to printed and electronic recipes should be updated as soon as possible and the kitchen team should be made aware of this
• Ensure consistency in taste, presentation of menu items and quality of all food prepared
• Oversee food preparation, cooking and plating to ensure consistency and that all dishes are being presented in an aesthetically pleasing way
• Ensuring kitchen opening, close and side tasks are being completed by kitchen staff, as assigned
• Foster a positive work culture, promoting open communication and teamwork
• Maintain weekly and monthly cost reports/coordinatio