The Navigators

Sous Chef

US-CO-Colorado Springs
Category (Portal Searching)
Food & Beverage


The Sous Chef shall serve The Navigators and fulfill the responsibilities listed below in the spirit of The Navigators calling, values and purpose:  To advance the Gospel of Jesus and His kingdom into the nations through spiritual generations of laborers living and discipling among the lost. 


Under the direction of the Executive Chef, the Sous Chef is responsible for the oversight of and production of the food in the production kitchen as well as overseeing procurement within the department. The Sous Chef’s culinary; management skills and experience facilitate the from-scratch preparation of whole, fresh delicious and nourishing foods, while maintaining a harmonious, clean and orderly work environment.


  • Create the requisition of products and other necessary food supplies
  • Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
  • Execute controls to minimize food and supply waste and theft
  • Spends 80% of each working day cooking and directly supervises the cooking of items that require skillful preparation
  • Evaluate food products to assure that quality standards are consistently attained
  • Evaluate products to assure that quality, price and related goods are consistently met
  • Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment
  • Work in tandem with Executive Chef to ensure that food served at the site meets the highest possible standards for quality and taste
  • Ensure that recipes are strictly adhered to, that foods served are of the highest quality and taste standards
  • Taste foods to ensure that they are used in their prime
  • Work in tandem with Executive Chef to develop and adhere to daily production list.
  • Meet daily with Executive Chef, kitchen and dining room staff to review ingredients, preparation, menu and service
  • Direct, assigns work and supervises cooks, and prep staff; communicates with Chef regarding staff performance and needs
  • Communicate with other Sous Chefs and co-workers to facilitate teamwork attitude required to insure that daily preparation and production deadlines are met





  • Attend Food and Beverage staff and management meetings as required
  • Perform other duties as directed
  • Support safe work habits and a safe working environment at all times
  • Ensure a safe working environment and attitude on the part of all employees in areas of responsibility
  • Assist the Executive Chef with staff scheduling and food preparation schedules
  • Ensure that all kitchen equipment is in good repair and safe working order
  • Ensure that kitchen and dining areas are clean, neat and orderly
  • Report broken or unsafe equipment, and safety hazards, immediately
  • Supervise staff to organize work to ensure that kitchen is clean, neat and orderly
  • Ensure that fresh fruits and vegetables, dairy products, meats, fish, and poultry, foods and supplies are stored and rotated to maximum freshness and minimize waste


  • Belief in and adherence to the Statement of Faith and Mission of The Navigators.
  • Ability to plan, coordinate, organize and supervise, day-to-day operations.
  • A minimum of five years’ experience in from-scratch cooking and baking in a commercial or institutional kitchen as a lead cook or Sous Chef
  • Must adhere to the handbooks from both the Navigators and Glen Eyrie at all times


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