Sage Hospitality Jobs

Job Information

Sage Hospitality Resources Banquet Sous Chef in Denver, Colorado

17679BR

Req #:

17679BR

Why Us:

Where travel converges with the Marriott hotel experience, Brilliant Travel is the result. Similarly, our Brilliant Traveler is on a journey of enhancement: of curation and synthesis…of finding what defines their travels, and themselves.

At the Marriott Denver Tech Center Hotel, a member of Sage Hospitality, you are empowered and encouraged to create memorable and positive guest experiences with every guest every day. At Sage our experience is different. We are one of the nation’s leading hotel and restaurant management and investment companies. Sage has a dynamic and progressive culture, is value oriented, customer service driven and brings together a team of people passionate about making a meaningful difference every day.

The Denver Marriott Tech Center features 605 guest rooms, over 49,000 square foot of meetings space, and a local Beer Garden. Located in the heart of the Denver Tech Center there is easy access to the light rail taking you right into Downtown Denver. It’s also near Denver Tech Center’s top attractions, including activities in Greenwood Village, Comedy Works, the Landmark Theater & Village Greens Park.

Come join us at the Marriott Denver Tech Center and become part of a diverse and dynamic team!

In your role at the Marriott Denver Tech Center, you will be enriching the lives of our fellow team members and our guests’ one experience at a time.You play an important role in being a “Host” for our hotel by creating meaningful connections, responding to cues, and making it brilliant.

Perks and Benefits:

  • Marriott and Sage Hotels and Restaurant Discounts Worldwide

  • Competitive Benefits Package

  • Dynamic Marriott Cultural Work Environment

  • Free RTD Ecopass and Free Parking

We dare to be different; not only in the experiences we provide our guests, but also in the experience we provide our associates.Being true to ourselves is simply a part of who we are. Together, we strive to create a community that is based on integrity, respect, creativity, and mutual support.Being a part of an organization where things matter is what our associates’ value most.

Job Title:

Banquet Sous Chef

Location Name:

Marriott Denver Tech Center

City:

Denver

EEO Statement:

We are proud to be an EEO/AA employer M/F/Disabled/Veterans. We maintain a drug-free workplace and perform pre-employment substance abuse testing.

Posting Overview:

Manage the kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsible for managing the daily operations of the kitchen. Monitors food and labor costs. Assists Executive Chef in creating and implementing menu and production changes.

Requirements:

Competencies

Dealing with Ambiguity

Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn’t upset when things are up in the air; doesn’t have to finish things before moving on; can comfortably handle risk and uncertainty.

Composure

Is cool under pressure; does not become defensive or irritated when times are tough; is considered mature; can be counted on to hold things together during tough times; can handle stress; is not knocked off balance by the unexpected; doesn’t show frustration when resisted or blocked; is a settling influence in a crisis.

Interpersonal Savvy

Relates well to all kinds of people – up, down, and sideways, inside and outside the organization; builds appropriate rapport; builds constructive and effective relationships; uses diplomacy and tact; can defuse even high-tension situations comfortably.

Building Effective Teams

Blends people into teams when needed; creates strong morale and spirit in his/her team; shares wins and successes; fosters open dialogue; lets people finish and be responsible for their work; defines success in terms of the whole team; creates a feeling of belonging in the team.

Knowledge/Skills

Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Requires oral and written communication skills.

Requires moderate hearing to communicate with employees and to hear machinery for safety reasons. Requires excellent vision for safety reasons. Requires moderate speech communications to communicate with other employees. Requires excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget.

Abilities

Lifting, pushing, pulling and carrying: All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment -75% of the time. Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day. Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day. Continuous standing -during preparation, during service hours or during expediting, usually all day. Must have moderate hearing to hear equipment timers and communicate with other staff. Must have excellent vision to see that product is prepared appropriately. Must have moderate comprehension and literacy to read use records and all special requests.

Education/Formal Training

High school education or equivalent.

Experience

Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).

Material/Equipment Used

Chemicals/Agents: grease strip, bleach, grease cutter, Lime Away.

Protective Clothing: hair restraint/hat, gloves, apron, safety shoes - approximately 100% of 8 hour shift.

Deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.

Environment

Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.

Area of Interest:

Culinary

Position Type:

Full Time - Regular

State:

CO

Address 1:

4900 S Syracuse Street

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