About ElementKitchen & Cocktail


Element Kitchen & Cocktail offers an elevated version of the traditional sports bar with a carefully curated menu created by focused on seasonal and local foods and celebrates the best of Colorado’s beer and spirits.

Chef John Tesar, a four-time James Beard nominee and two-time “Top Chef” contestant, is the culinary consultant and mastermind behind the menu and all back-of-house operations. His critically acclaimed Dallas restaurant, Knife, has reinvented the steakhouse experience, leading him to great success in the Dallas food scene. Chef Tesar’s vision for the menu has a creative and more sustainable approach to traditional bar food by having a focus on seasonal and local ingredients and a healthier take on preparations.

Job Description


The Sous Chef assists the Executive Sous Chef and Chef develop and implement current menu items and cooking techniques.

Role & Responsibilities


Focus is on, but not limited to the following:

  • Assumes complete charge of kitchen on respective shifts. Supervises and maintains cooking standards and techniques of line level employees. Works all stations as required.
  • Provides leadership for subordinates.
  • Assumes the accountability and the responsibilities of Supervisors in their absence.
  • Enforces proper procedures.
  • Prepares orders for daily and upcoming functions. Ensures proper usage and rotation of all food items.
  • Checks freshness and quality of food and presentation. Maintains proper inventory levels.
  • Oversees all food preparation and production. Expedites all event food orders.
  • Maintains safety and Health Department standards.
  • Handles employee complaints and resolves problems as they arise.
  • Participates in menu design and implementation.
  • Performs other job related duties as assigned.

Leadership Qualities Taken Into Consideration


  • Accountability
  • Development
  • Working relationships
  • Judgment
  • Quality of work
  • Job skills knowledge
  • Productivity
  • Dependability
  • Reliability
  • Written communication
  • Verbal communication
  • Manageability

Desired Qualifications


  • 2 years’ experience in high volume restaurant management
  • High School Diploma or equivalent work experience required
  • Proof of eligibility to work in the United States
  • Possesses and maintains all required work cards
  • Valid Driver’s License
  • 21+ years of age
  • Maintain a professional, neat and well-groomed appearance adhering to established appearance standards
  • Positive, can-do attitude, ability to work full time and eagerness to gain experience and learn
  • Supreme attention to detail, highly organized and efficient
  • Resourcefulness and a strong work ethic a must
  • Individual must demonstrate integrity and professionalism
  • Strong Administrative writing skills, proficiency in Microsoft Office a must

Physical Demands


The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Must possess the ability to access all areas of the restaurant, the ability to move frequently & freely about facility, withstand prolonged standing, stretching, bending, kneeling, lifting and carrying items weighing up to 50 lbs. without restriction, work in close quarters or small rooms and is occasionally exposed to hot, cold, wet and/or humid condition and work environmental factors include noise, dust, and smoke.